Nigerian Fish Pie

Today, my son and I cooked delicious Nigerian fish pies. It is simple and enjoyable to prepare, albeit Her Royal Highness’ assistance resulted in a small amount of mess that I eventually managed to clean up.

Her own small baking supplies were placed there after I organized a different desk, and that worked like a charm. I could focus on preparing the fish pies. Nigerian fish pie is delicious and is both a nice main dish and a snack.

Fish rolls can be substituted with this pie. This, in my opinion, is healthier than a fish roll.

Buttery Shortcrust Pastry Ingredients:

450g ordinary flour

225g of butter or fat



1 tablespoon (optional) sugar

Ingredients for filling fish pies:

  • 1 freshly caught mackerel fish, cleaned and gutted
  • 1/9 cup curry
  • 1 teaspoon of thyme
  • 1/tsp. of mixed herbs
  • Dry parsley, 1 tablespoon
  • Chilli
  • Seasoning
  • 1 little onion
  • 1 fresh ginger cube, grated (optional)
  • One big egg

Part A:

Combine the flour, salt, sugar, and butter in a small bowl.

Rub until all are reduced to crumbs.

preparing short crust pastry
Add 6 tbsp of water and blend everything. If the dough still requires water, add a tablespoon at a time until you have a thoroughly mixed dough, as seen in image 5.

Prepare the fish filling after setting the dough aside in the refrigerator for 30 minutes.


Part B:

Heat up a small shallow pan over medium heat, add the fish, and season with the curry powder, thyme, mixed herbs, salt, pepper, chopped onions, and water.

Mackerel in a pot of fish
Boil for approximately 10 minutes.

After ten minutes, turn off the heat and let it cool.

Remove the fish from the stock. Debone the fish and flake it in a separate bowl or plate. Add 6–8 tablespoons of stock, 1 teaspoon of flour, fresh ginger, chilli flakes, and parsley to the second dish and stir to combine. At this point, don’t forget to check for seasoning and salt. I stopped adding more since the fish was well seasoned.

cooked mackerel in flakes
Flaked fish and stock mixture are combined, then set aside.

Making The The Pie

Heat the oven to 1800C.

One egg should be cracked, whisked, and placed aside.

On a workbench or plain, clean surface, scatter some flour.

Use a rolling pin to spread the dough out into a rectangle after dividing it into three or four pieces.

Use a circle cutter to cut out as many circles as you can from the flat dough. With the remainder of the dough, repeat this procedure.

For one pie, you will need to cut out two circles of dough.

Add fish filling to one of the cut-out dough pieces, and brush the edge of the filled pastry with whisked egg on the second dough.

Cover the one with filling with the dough that doesn’t have any and seal the edge by pressing down with the fork tip.

fish-filled shortcrust pastry for cutting
Continue in this manner with the remaining fish filling and pastry.

Once the pastry has been fully filled, egg wash the top and fork-pinch.

30 minutes at 2000, or 1800 if using a fan oven, in the oven.

Serve hot or chilly.

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