Cameroonian Fish Pie Recipe (Video Guide)

For the dough

• 3 cups all-purpose flour (360 g) plus 2 tablespoons for dusting
• 1 1/2 cups unsalted butter, softened
• 1/4 cup cold water
• 1 teaspoon salt
• 1/2 teaspoon baking powder

For the filling

• 2 tins of sardines in oil (125 g each)
• 1 medium carrot, shredded
• 2 stems green onions, chopped
• 1/2 small onion, chopped
• 2 garlic cloves, minced

• To make the filling: pour half the oil from one can of sardines into a skillet and heat over medium. Sauté the chopped onion until fragrant, add the minced garlic, then the green onions and shredded carrot. Stir to combine, push the vegetables to one side of the pan, add the sardines (reserve or discard the oil), and gently mash the fish so it mixes with the vegetables. Remove from heat.
• To make the dough: combine the flour, softened butter, salt, and baking powder in a bowl. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse breadcrumbs. Add the cold water and mix gently to form a smooth dough.
• To assemble the pies: roll out about one-eighth of the dough and place it in an open hand pie maker. Add two tablespoons of filling, then close the pie maker to seal. Repeat with remaining dough and filling. If you don’t have a pie maker, roll the dough into a large rectangle, cut circles using a round lid, place filling in the center, fold to form a half-moon, and press the edges with a fork to seal.
• Place the pies on a baking tray lined with parchment paper. Beat an egg and brush it over the pies for a golden finish.
• Bake at 350°F (180°C) for 20 minutes, or until the crust is golden. Allow to cool slightly before serving.

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