Cameroonian fish pie video recipe on the blog today! Drum roll and hand claps, please. I’ve been meaning to make this video for a very long time. First, because fish pie recipe is one of the most popular recipes here. It has changed lives – literally.
Secondly, because this version comes with some modifications. Like the quantity of butter. I made the crust in this one with a lot of butter. It is soft and crumbly and just perfect. Hear me again: it is PERFECT. Oh the powah of buttah!
Instead of creating circles to make my pies like I did in this recipe, I used a pie maker. It makes shaping the pies super easy!
You guys, there is nothing like delicious homemade pies. The fish filling is filled with flavour. You can add in as many or as few vegetables as you like. The awesome fish filling and the perfect pie crust are a match made in heaven. When you taste this, you are going to go like, “ummmm! YES!”
Make some soon!
Watch the video:
This pie consists of a flaky crust and it is filled with the most flavourful fish filling.
- 3 cups all purpose flour (360 g) plus 2 tablespoons for dusting
- 1 1/2 cups unsalted butter - the butter should be softened
- 1/4 cup cold water
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tins of sardines in oil (125 g each)
- 1 medium carrot - shredded
- 2 stems green onions - chopped
- 1/2 a small onion - chopped
- 2 garlic cloves - minced
To make the filling, pour half of the oil from one can of sardines into a skillet. Let it heat up on medium heat then saute the onions until fragrant. Add in garlic and stir then add in the green onions and carrots. Mix until well combined then you push the vegetables to one side of the pan. Put in all the sardines without the oil into the pan. Then mash them, being careful not to make it too mushy. Mix the mashed fish together with the sauteed veggies and turn off the heat.
To make the dough, combine flour, butter, salt and baking powder in a bowl. Mix using your fingers until the mixture looks like breadcrumbs. Add the cold water and mix to form a dough.
To make the pie, roll out about 1/8th of the dough and place on an open large hand pie maker. Put in two tablespoons of the filling. Then press the hand pie maker together to seal the edges. Repeat process wth the rest of the dough. If you do not have a hand pie-maker, simply roll out the dough into a large rectangle then use something with a round edge like the lid of a small pot to form circles on the dough. Place your filling in the middle of each circle then cover to form a half moon. Press the edges with a fork so they seal.
Place pies on a baking tray lined with parchment paper. Beat an egg then use a pastry brush (or your hands) to rub the egg all over the pies.
Bake in an oven at 350 degrees F (180 degrees C) for 20 minutes.