Ingredients

The following ingredients have 6 Servings
  • 1 can sardines in chili tomato sauce (15oz or 425gram)
  • ½ medium onion chopped
  • ½ teaspoon parsley
  • ¼ teaspoon curry powder
  • 1 cup plus 2 tablespoon water
  • 1¼ teaspoon yeast
  • 2 ½ tablespoons or 30grams sugar
  • ½ tablespoon salt
  • 4 cups or 500grams flour (All Purpose Flour)
  • 5 oz or 142g unsalted butter (margarine)

Instruction

  • Drain half of the tomato sauce from the mackerel and place in a medium sauce pan. Then add the onions, curry powder and let it simmer for about 10-15 minutes until almost all the liquid has evaporated , add parsley . Stir and simmer for about 2 more minutes. Set aside and let it cool.
  • In a large bowl add the warm water, and yeast. Set aside for 5 minutes
  • Using a stand mixer or by hand, mix the flour, sugar, salt, then add margarine, mix well until the ingredients have been fully incorporated.
  • Then add the yeast mixture to the flour mixture and mix for about a minute
  • Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth
  • Cover and let it sit for 30 to 45 minutes.
  • Divide dough into 1 -2 ounce each- you will have about 25 -35 each depending on the weight.
  • On a lightly floured work surface, using a rolling pin, roll out the each 2 ounce dough until ½” larger in diameter.
  • Then place a teaspoon of fish mixture and roll it up. Repeat the process. Set aside the fish pie
  • Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat (375) until hot but not smoking.
  • Scoop up the batter with a spoon preferably and fry in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy fish pies)
  • Using a slotted spoon, remove the fish pie and place them on paper towels.
  • Serve warm or at room temperature.