Curried Fish Pies Recipe
Ingredients
| Basic shortcrust pastry dough - made with 450 g/1 lb flour | ||
| White fish fillets - 1 kg/2 lb into thin strips | ||
| Shrimps | 100 Gram, peeled | |
| Beaten egg - to glaze | ||
| Butter | 50 Gram (For the sauce:) | |
| Onions | 2 (For the sauce:) | |
| Flour | 50 Gram (For the sauce:) | |
| Fish stock - 600 ml /1 pint OR water 600 ml /1 pin | ||
| Tomato puree - 2 x 15 ml spoons/2 tablespoons | ||
| Lemon juice - 1 x 15 ml spoon/1 tablespoon | ||
| Bay leaf | 1 (Curry powder - 1.5 x 15 ml spoons/1 1/2 tablespoons) | |
| Salt | 1 To taste (Curry powder - 1.5 x 15 ml spoons/1 1/2 tablespoons) | |
| Ground black pepper | 1 To taste (Curry powder - 1.5 x 15 ml spoons/1 1/2 tablespoons) | |
Directions
GETTING READY
1.Preheat the oven to 400 degrees.
MAKING
2.On a floures surface, spread out the dough and make 24 rounds of it.
3.Line 24 oiled patty tins with the rounds.
4.Poke the bottom of the tin using a fork.
5.In every tin, place the white fish and shrimp equally.
6.In a pan, heat butter, add onions to it and fry until tender.
7.Add flour and curry powder to t and cook for 2 minutes by stirring well
8.Add stock or water and let th emixture boil.
9.Cook on low flame until thick.
10.Add lemon juice, tomato puree, bay leaf, salt and pepper and let the mixture cook for 10 more minutes.
11.Keep stirring.
12.Discard the bay leaf and let the mixture cool.
13.Once settled pour it equally in the tins.
14.Cut 24 rounds from the remaining tins and cover the lids from the rim by pressing.
15.In each pie, make a hole in the center.
16.Freeze for later use or brush each pie lid with whisked egg.
17.Bake for 30 minutes fatre brushing with egg.
SERVING
18.Serve warm.
19.If frozen, thaw and brush the lids with egg and heat for 30- 35 minutes before serving.
1.Preheat the oven to 400 degrees.
MAKING
2.On a floures surface, spread out the dough and make 24 rounds of it.
3.Line 24 oiled patty tins with the rounds.
4.Poke the bottom of the tin using a fork.
5.In every tin, place the white fish and shrimp equally.
6.In a pan, heat butter, add onions to it and fry until tender.
7.Add flour and curry powder to t and cook for 2 minutes by stirring well
8.Add stock or water and let th emixture boil.
9.Cook on low flame until thick.
10.Add lemon juice, tomato puree, bay leaf, salt and pepper and let the mixture cook for 10 more minutes.
11.Keep stirring.
12.Discard the bay leaf and let the mixture cool.
13.Once settled pour it equally in the tins.
14.Cut 24 rounds from the remaining tins and cover the lids from the rim by pressing.
15.In each pie, make a hole in the center.
16.Freeze for later use or brush each pie lid with whisked egg.
17.Bake for 30 minutes fatre brushing with egg.
SERVING
18.Serve warm.
19.If frozen, thaw and brush the lids with egg and heat for 30- 35 minutes before serving.
Chef
