Nigerian Fish Pie

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
• 0.5 teaspoon Dried thyme
• 1 unit Bouillon cube (crushed)
• 2 tablespoons Vegetable oil
• 125 milliliters Cold water
• 1 large Egg (for glazing)(optional)

Instructions

1. 1

   In a large bowl, mix the flour, baking powder, and salt. Rub in the cold margarine until the mixture resembles coarse breadcrumbs.

2. 2

   Gradually add cold water and knead gently until a smooth, non-sticky dough forms; wrap in plastic and chill for 20 minutes.

3. 3

   Heat oil in a pan and sauté the onions until translucent, then add the flaked mackerel, curry powder, thyme, and bouillon cube.

4. 4

   Stir the fish filling over medium heat for 5 minutes to allow flavors to meld, then set aside to cool completely.

5. 5

   Preheat your oven to 180°C (350°F) and grease a baking sheet.

6. 6

   Roll out the dough to 5mm thickness and cut into circles using a cutter or a small plate.

7. 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. 8

   Brush the pies with beaten egg and bake for 25-30 minutes until they are golden brown.