Nigerian Fish Pie
A popular West African street food featuring a crispy, shortcrust pastry filled with a savory, spiced mackerel filling.
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Ingredients
- 500 grams All-purpose flour
- 250 grams Margarine or cold butter
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 400 grams Canned Mackerel in brine (drained)
- 1 medium Onion (finely chopped)
- 1 teaspoon Curry powder
- 1/2 teaspoon Dried thyme
- 1 unit Bouillon cube (crushed)
- 2 tablespoons Vegetable oil
- 125 milliliters Cold water
- 1 large Egg (for glazing)(optional)
Instructions
- 1
In a large bowl, mix the flour, baking powder, and salt. Rub in the cold margarine until the mixture resembles coarse breadcrumbs.
- 2
Gradually add cold water and knead gently until a smooth, non-sticky dough forms; wrap in plastic and chill for 20 minutes.
- 3
Heat oil in a pan and sauté the onions until translucent, then add the flaked mackerel, curry powder, thyme, and bouillon cube.
- 4
Stir the fish filling over medium heat for 5 minutes to allow flavors to meld, then set aside to cool completely.
- 5
Preheat your oven to 180°C (350°F) and grease a baking sheet.
- 6
Roll out the dough to 5mm thickness and cut into circles using a cutter or a small plate.
- 7
Place a spoonful of the fish filling in the center of each circle, fold over to create a half-moon shape, and seal the edges with a fork.
- 8
Brush the pies with beaten egg and bake for 25-30 minutes until they are golden brown.
Nutrition per Serving
410
Calories
14g
Protein
48g
Carbs
18g
Fat
2g
Fiber
1g
Sugar
620mg
Sodium
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