Fish pie

Name: Fish pie
Total time: 3600 s
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 2 cups All purpose flour; 90 grams Unsalted Margarine; 1 egg yolk; 1 teaspoon white vinegar; 2 pinches salt; Ice cold water (with ice block cubes); 1 large Deboned/shredded titus fish; 1 small Shredded green bell pepper; 1 medium Shredded carrot; 1 big Onions; Small cut cabbage; 1/2 cooking spoon olive oil; 1 teaspoon curry powder; 2 thinly diced scotch bonnet pepper; Salt; Seasoning

Cookingwithseki @cookingwithseki

Abuja

For that unbelievable pie dough (flaky, crunchy yet soft and succulent) that would make you scream for joy? Yes! The secret is vinegar and egg yolk. The vinegar acidity helps in breaking down some of the gluten chain to prevent a tough dough and the egg makes the dough more malleable.

Try your best for the dough to be cool from start to finish (very important).
Mix vinegar and egg yolk together and set aside in the fridge.
If possible refrigerate flour ahead of time to be cool.( I keep flour in the fridge so it was cool already).
Your margarine should be frozen as well and diced into little cubes.

Cookingwithseki @cookingwithseki

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Ingredients

1hr

4 servings

2 cupsAll purpose flour
90 gramsUnsalted Margarine
1egg yolk
1 teaspoonwhite vinegar
2 pinchessalt
Ice cold water (with ice block cubes)
For the fish filling
1large Deboned/shredded titus fish
1small Shredded green bell pepper
1medium Shredded carrot
1big Onions
Small cut cabbage
1/2cooking spoon olive oil
1 teaspooncurry powder
2thinly diced scotch bonnet pepper
Salt
Seasoning

Saved

Steps

1hr

1

Pour your flour in a deep bowl and mix with salt.
2

Using a shortening mixer, mix in the margarine into the flour until you get a flaky mix (its okay if you see little parts of unmixed margarine. In fact thats what gives the pie a flaky texture as the very little bits of margarine burst while baking) do not use hands to mix
3

Add the vinegar and egg mix and mix in using a FORK (not your hands)
4

Add the ice cold water bit by bit while mixing with the fork. Until you see the mixture coming together. Use your fingers to check as you mix to avoid adding too much water and end up with a soggy dough. The dough should be soft and moldable not a strong mold. If you are going to be using any arm force to roll out the dough, then its too hard.
5

Quickly move mixture to a work table or slab and mold very fast with your hands to ensure the warmth of your hands does not warm the dough. It must remain cold.( you don't need much molding at this stage
(Wrap the dough in clingfilm and place in the fridge to chill for 20mins.
6

Remove dough from fridge after 20mins and roll out with a rolling pin once (the dough does not need to be overworked) then wrap and return back to fridge for 5mins to cool. After 5mins remove from fridge and use a rolling pin to roll out the dough and start your cutting. Cut to little squares, add filling at one end and rollup. Then deep a pastry brush into a whisked egg and seal the ends
7

For the filling, use little olive oil to fry the shredded vegetables for 3 minutes then add the deboned shredded fish. Add little seasoning and salt. Then add curry powder and stir fry for 4 minutes
8

Note: the filling must be completely cold and not hot or warm when adding to the dough.
Do not over season the filling as the pie show the slightest of over seasoning
9

Use a fork to poke the top of the pie and brush on whisked egg(egg wash) and bake at 180degrees for 40-45mins