How to bake crunchy Nigerian fish pie. Baking Nigerian fish pies is not exactly the same as baking Nigerian meat pie. I have searched online and maybe didn’t have the patience to search more and find something my taste buds will agree with. I know we have fried fish rolls in Nigeria but baked fish pies are hard to find and that’s why I set out to try and create a
recipe that will serve me and those who like what I like when it comes to food taste. This is my first trial with fish pie and it turned out great.
I had promised myself that if this goes sour, I’ll think of another method and keep trying till I get my perfect fish pie and honestly, this is a perfect fish pie recipe.
We love it. I also felt reluctant thinking it will have that kind fishy taste that I don’t enjoy but no no no. Maybe because the sardines simmered in vegetable sauce, the fishy smell is not there at all and it tastes really wonderful.
Crunchy Nigerian Fish Pie still fresh from the oven.
‘Mummy’s best yet’ according to my home food critics!
They are still munching right now and calling it meat pie. Don’t know why no one can taste all that fish in there, maybe I need to add more fish, lol.
These ingredients produced 14 delicious crunchy Nigerian fish pies.
INGREDIENTS FOR CRUNCHY NIGERIAN FISH PIE:
3 cups all purpose flour
1/4 teaspoon salt
1 egg
200 grams butter or half sachet baking margarine
1 cup milk or water. (I used milk for this.
Another 1 egg for brushing.
FOR THE FILLING:
2 cans sardine (any fish can be deboned and used)
Two tablespoons vegetable oil
2 teaspoons dried thyme
1 medium sized onion
3 large carrots
3 large irish potatoes
1/2 seasoning cube.
DIRECTION FOR MAKING CRUNCHY NIGERIAN FISH PIE:
Mix the salt and flour in a bowl
Add the margarine and egg with the milk and mix manually like I did or with a food processor till combined and soft enough to mould into a ball. milk gradually in increments as you mix and stop when it’s ok. Do not knead like bread o.
Divide into two balls and leave to rest in the fridge for 30 minutes.
NOTE: After sealing with egg white, add the yolk to remaining egg white and mix. Use that to brush on the pies just before baking.
In the meantime,
- Chop and dice the vegetables for filling.
- Stir fry with seasoning till fragrant before adding the fish.
- Leave to simmer till vegetables are cooked. Stir well until fish is properly crushed.
- Taste and turn off the heat.
- Next, bring out the dough from the fridge and roll out.
- Cut into round shapes (discs) with an empanada mould, meat pie cutter or a small cup or plate or any round object.
- Brush with egg white
- Scoop the filling into the cut dough and seal
- Place on a lightly greased baking pan
- Brush with egg and place in a pre-heated oven.
- Bake till brown. Once brown, that’s it. Your crunchy Nigerian fish pie is ready.
I preheat my old school oven for 20 minutes before baking.
You can Preheat your oven to 400F (200C) for medium sized fish pies, or 375 F (190F) for smaller fish pies.
To use any other fish, you can salt and fry, then debone and cook with the vegetables or boil, debone and use.
Happy baking.
SEE ALSO:
1. Pancake rolls by Omalicha
2. Ofada stew and egusi stew by Ope
3. Seasoned cabbage rolls