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Tuesday, May 3, 2011

Fish Pie


A friend of mine makes this lovely fish pie everytime she  hosts a get together. Sometimes  she goes a little overboard with the scotch bonnet but everyone braves it up and polishes it up because it tastes pretty good even with the fiery heat.
Dont be alarmed with the scotch bonnet you can either use 1/4 scotch bonnet, deseeded  or just use green or red chillies. The scotch bonnet gives a very nice aromatic taste.

Fish pie recipe

for Short crust pastry : recipe from BBC- food
175g plain flour
salt
75g butter
cold water ( few tablespoons)

1. Make sure  everything is chilled.  Grate the butter into a mixing bowl , containing flour and salt.  Mix to get breadcrumbs but dont work it too much. Add cold water a tablespoon at a time , mix till everything comes together but no need to knead  to a smooth ball. Wrap in cling film and chill in fridge for about 15 minutes

Filling
1 can of tuna, drained, flaked
1 medium onion, finely sliced
1 medium tomato or 2 if small, chopped
1/2 or 1/4  scotch bonnet or green chillies, finely sliced
3-4 curry leaves
1/2 tsp minced or grated ginger
Juice of 1/2 a lime or 1/4 lemon
salt
pinch of pepper
oil

1. Heat oil in a frying pan , saute till it becomes translucent and starts to turn colour. Add ginger, curry leaves and tomatoes. Stir till the tomatoes go soft. Add the scotch bonnet or chillies and stir for 1 minute.

2. Stir in the flaked up tuna and stir fry till everything is mixed well season with salt  and pepper. Squeeze in your  lime or lemon juice,  stir and switch off . Let it cool

To make your pie :

 Preheat your oven to about 220- 250 degree celsius. grease and line a flat baking tray with a baking paper

Flour your work bench and rolling pin with flour.  Divide your pastry into  two and roll out the first one. You can make it a perfect circle by cutting it out with the help of a large round plate. Place it on the baking tray.

Spread your fish filling on top of the pastry making sure you leave  and inch off the edges.

Roll out the second pastry and carefully lay it out on top of the fish filling. Using a fork press around the circle to seal the edges.

Beat an egg  with a little water ( a  tablespoon would do ) and brush the pie with it  to give it a nice shiny effect.

Pop in the oven and bake till golden brown. Serve cut into wedges.

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