HOW TO MAKE THE BEST FISH PIE RECIPE

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can lower costs.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal can be less expensive.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Edamame is nutritious, and frozen peas are often cheaper.

Add flour into a bowl.

Add baking powder and salt to taste, then mix all dry ingredients together.

Add 400 g of cold butter to the flour and use a pastry cutter to incorporate it.

Gradually add 150 ml of cold water until the dough comes together without kneading.

Separate the dough into mini portions, wrap in kitchen film, and refrigerate for 20 to 30 minutes.

In a fry pan, heat 100 ml of vegetable oil.

Add blended garlic, ginger, and scotch bonnet pepper to the pan.

Add properly deboned fish and stir-fry until a bit crispy.

Add thyme and curry powder, then stir and fry the fish.

Add seasoning cubes (no salt, as the fish was boiled with salt).

Add chopped Irish potato, carrots, and green bell peppers to the fish mixture and stir.

If the filling is too dry, add a little water or stock for moisture.

Add spring onions and more curry powder, then stir-fry for a few minutes until the filling is ready.

Transfer the filling to a plate to cool properly before assembling the pies.

Take a portion of the dough out of the fridge to roll out, keeping the rest refrigerated.

Flour the surface and roll out the dough, dividing it into portions to prevent overworking.

Flour the pie crimper to help seal the pies properly.

Add a generous amount of filling to the dough, brush the edges with egg wash to seal.

Press the edges with the pie crimper to seal and remove excess dough carefully.

Place the pies in a non-stick pan without brushing with oil or butter.

Bake at 180°C for 20 to 30 minutes, brushing with egg wash and using a fork to create designs on the dough for ventilation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens