Hi everyone, hope you are all doing great? Been a while since I made pastry, I checked my archive and discovered that I don’t have any post on fish pastry. The horror!
lol, I quickly made my way to my lab and created the recipe. Fish pie uses less filling compared to meat or chicken pie. But one thing most of the fish pie I have tasted is that the filling is too dry.
I am not expecting it to ooze its fillings like meat pie, but I would like it to have a bit of moist. So I decided to make that happen and also for you all to enjoy and replicate this recipe. The dough recipe is the same that I used for my Meatpie recipe. I plan on making a richer dough recipe later on to switch things up. But for now….
Ok, Lets get started shall we 🙂
- 3 2/3 cups of plain flour
- 225 grams of butter (room temperature)
- 8 tablespoons of Cold water
- 1/2 a teaspoon of salt
- 1 egg for brushing and sealing
- 2 medium sized Mackerel
- 1/4 teaspoon of Thyme
- 1/4 teaspoon of Curry
- 1/4 teaspoon of White pepper
- 1 Bay leaf
- 1 fish stock cube
- 1/2 a cup of fish stock
- 2 tablespoons of flour
- 8- 12 tablespoons of water
- 1/2 a teaspoon of Chilli flakes (optional)
- Onion granules
- Food processor (optional )
- Mixing Bowl
- Pizza cutter
- Pastry brush
- Medium sized pot cover
- Baking sheet
Prep time : 1:15 minutes
Baking time : 25 minutes
Total time : 1 hour : 40 minutes
First of all, gut(remove the insides) and rinse the fish properly.
Next boil it with sliced onions. Please do not add salt.
Sift the flour into a bowl
Next add the butter.
See my pictures on how to get the right quantity.
The package already gives an insight into each grams, just count until you get the correct grams that you need.
I used a 250 grams butter, so what I did was cut off the 25grams that will not be used.(picture below)
Next mix the butter into the flour until it turns into fine breadcrumb like texture.
Next add the water. Please use the measuring spoon and add the water gradually. Do not add all at once.
Once the fish has cooled off. Flake it into semi large chunks
Next add the slice onions. (This is only for flavour)
Next add the fish stock (liquid)
After 30 minutes, remove from the fridge.
Now it’s time to get the pie rolling 🙂
Preheat your oven to 180 degrees.
Bring out the dough from the fridge.
Dust the chopping board with flour. Divide the dough into sections.
Cut the smoothed dough into circles. I used a small microwave cover to get the round shapes. I cut two shapes, (one for filling, one for covering )
Next add the filling in the middle.
Next break the egg into a bowl and whisk.
Dip the pastry brush lightly into the egg and brush around the edges of the dough
Lift the edges and Gently cover to seal.
Once sealed, use a fork to close completely and (See picture) the design on top of each pastry is just a preference for me, it’s not compulsory. Use any design you want 😀
Do the steps repeatedly until you finish. Then place it on a baking sheet (lightly brushed with butter) place it in the oven and bake for 25 minutes.
After 25 minutes, remove from the oven and check.
Now at this stage, you could either decide to leave it or place it back in the oven to get darker.
But that’s just individual preference. But ideally 25 minutes mark is best. 😉
Now take a look at that! Awesome isn’t it. Hehehe.
I’ll see you in my next post.
Christmas recipes loading.
Love Duchess O