I made these 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 separate work space and placed her own little baking items there; that did the magic. I was able to concentrate into making the fish pies. It is yummy and good as a snack too.
What you will need
1 fresh mackerel fish, gutted and cleaned
450g plain flour
1tbsp sugar (optional)
1tsp mixed herbs
1tbsp dried parsley
1 small onion
1 cubed size fresh ginger, grated (optional)
1 large egg
Part a: in a shallow mixing 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 well combined dough like in pix5
Set dough aside for 30 minutes then you move on to preparing the fish filling
Part b: place a small shallow pan on a 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 anymore as the fish was well seasoned.
Mix the flaked fish to stock mixture and set aside.
Making the pie
Preheat oven at 180⁰
Break 1 egg into a bowl, whisk and set aside
Sprinkle a bit of flour on a plain, clean surface/work top
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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