CAMEROON FISH PIE RECIPE
Published Mar 31, 2016
Updated Apr 26, 2017
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When I started blogging about food, I should probably have started with these delicious Fish Pies. This is because I sold them for a while during my university days. The first day I made them for sale, my course mates bought everything!
Oh the magic of flavourful fish rolled in pastry!
Fish pies are very similar to fish rolls. They are all pastry filled with fish with slight differences in the mode of preparation.
Ahh! Let’s make them.
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Fish Pie Recipe
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Prep: 30 mins
Cook: 20 mins
Total: 50 mins
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Ingredients
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For the dough:
Three cups of flour
8 tablespoons margarine (or butter – softened)
A quarter teaspoon salt
Half teaspoon baking powder
1 egg for egg wash
For the filling:
1 mackerel fish or 1 pound of white fish fillet (that fish without bones- you could use canned fish like sardines in oil)
Half cup of shredded carrots (you could add other vegetables of your choice)
Half an onion – chopped
2 tablespoons of vegetable oil
Salt and Maggi (seasoning cube/bouillon powder) to taste (Note: If using sardines in oil, omit this because they are salty enough)
1 tablespoon of ground garlic and ginger
To make the filling:
If using fillet, boil fish with seasoning and mash. If you can’t find fish fillet, clean and cut 1 mackerel fish then boil with some salt, maggi, garlic and ginger. Use very little water so the water dries up once the fish is cooked. When it is done, allow to cool then use your hands to separate the flesh from the bones. Be careful so you don’t mistakenly put some of the bones into the flesh. Now mash the flesh and add shredded carrots, chopped onions and vegetable oil. Mix well and set aside. For step by step photos on how to do a good fish filling, please check out my fish roll recipe.
To make the dough:
Put flour, margarine, salt and baking powder together in a bowl. Mix with your finger tips until everything is well incorporated.
Make a well in the middle and pour in half a cup of water. Mix until it forms a dough. If necessary, add a little more water. The dough should neither be too sticky nor too hard. If it gets too sticky, add more flour. If it gets too hard, add a little more water.
Now flour a surface and roll out a part of your dough. Use a cup with a wide opening to create circles on it.
You should be able to make several circles at once.
Place some filling towards the end of each circle then use a fork to seal the edges. If you wish, use the fork to poke the top of the pie. You can see small holes I poked on the sealed pie below.
Repeat process with all of the dough. Place the pies on a greased baking tray or on a baking tray lined with parchment paper.
Beat egg and rub on the top for a glossy look. Next, bake in an oven at 350 Degrees Farenheit for about 20 minutes or until pies are golden brown.
And that, my friends is how you make fish pies.
Note: If you want your pie very soft and flaky, use anywhere from 10 – 12 tablespoons of margarine/butter instead. The more the margarine, the softer and crumblier it will be. Enjoy!
Thank you so much for this beautiful recipe. I tried and it came out well but I have an issue. Immediately my fish pie gets cold it becomes hard. How can I solve that problem?
Hi Juliette, you can fix that by adding more butter or margarine to the dough.
Thank you for this recipe absolutely helpful.
You’re most welcome.
Thank you for this wonderful recipe. I tried it and it came so well.
Does this recipe go with frying or it’s just good to bake? If it doesn’t work well with frying, what can be adjusted (added or subtracted) so that one can fry it to come out very well?
Also, if I want to make a larger quantity for an event, could you please give measurements for a larger quantity that may require like 1gram (1000mg) of margarine or more, please help me out. This information will go a long way to help.
Hi Clotilde, yes, you can fry this exact recipe. For a larger quantity, multiply this recipe to produce the amount you want. For example, you can multiply every ingredient in the recipe by 6 or by 10. Sorry, I haven’t tested the recipe with that quantity of margarine, so I can’t really speak to that. Hope that helps.
Mother, thank you so much for this wonderful recipe. I intend to fry 100 fish pies but I don’t know what quantity of flour to mix. Please I’ll be very grateful if you help me out.
Thank you it was easy to make
Glad to hear it, Blessing!
Thank you so much
Your blog was helpful
I intend to make fish pie for sale and put in stores. I’d love to find out, how long can fish pie last