Mini Fish Pies...

Nigerian Fish Pie

I made these Nigerian fish pies today with my little one. It is easy and fun to make, there was a bit of mess involved because of the help I had from Her Royal Highness which I found a way around in the end.

I cleared up a separate workspace and placed her own little baking items there; that did the magic. I was able to concentrate on making the fish pies. It is yummy, Nigerian fish pie can be served as a main meal and good as a snack too.

This pie can be served as an alternative to fish roll. In my opinion, this is healthier compared to fish roll.

Ingredients for buttery shortcrust pastry

450g plain flour

225g butter/margarine

Salt

Water

1tbsp sugar (optional)

Ingredients for fish pie filling

1 fresh mackerel fish, gutted and cleaned

1tsp curry

1tsp thyme

1tsp mixed herbs

1tbsp dried parsley

Chilli

Seasoning

1 small onion

1 cubed size fresh ginger, grated (optional)

1 large egg

How to make  shortcrust pastry

Part a: in a shallow bowl, add flour, salt, sugar and butter

Rub together till all turn to crumbs

Add 6 tbsp of water and mix till all is combined. If the dough still needs water, add a tablespoon of water at a time till you get a well-combined dough like in pix5

Set dough aside for 30 minutes in the fridge then move on to preparing the fish filling

How to make Nigerian fish pie filling

Part b: place a small shallow pan on medium heat, add fish then spice with curry, thyme, mixed herbs, salt, seasoning, chopped onions and water

Bring to boil for about 10 minutes

Turn off the heat after 10 minutes and allow cooling down.

Separate fish from stock. In a separate bowl/plate de-bone fish and flake, in another separate bowl, add 6-8 tbsp of stock, add 1tsp of flour, fresh ginger, chilli flakes, parsley and mix together. Don’t forget to check for salt and seasoning at this stage. I didn’t add any more as the fish was well seasoned.

Mix the flaked fish to stock mixture and set aside.

Making the pie

Preheat oven at 180⁰C

Break 1 egg into a bowl, whisk and set aside

Sprinkle a bit of flour on a plain, clean surface/worktop

Divide dough into 3 or 4 places and roll out flat (rectangle) using a rolling pin

Place a circle cutter on the flat dough and cut out into how many circles you can get. Repeat this process with the rest of the dough

You will need 2 cut out circle dough for one pie

Add fish filling to one cut out dough, on the second dough, brush with whisked egg and also the edge of the filled pastry.

Use the dough that has got no filling to cover the one with filling and close edge by pressing down with the tip of a fork

Repeat this process for the rest of the fish filling and pastry

After you have completely filled the pastry, egg wash the top and pinch with a fork

Place in the oven for 30 minutes at 200⁰, 180⁰ if using a fan oven.

Serve warm or cold

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Other Nigerian snacks you will love

Chin chin

Puff Puff

Meat pie

Puff Buns