Скачать или смотреть Best Ever Fish (Tuna) Pie Recipe | Ghanaian Fish Pie Recipe | Fish Patties | Fish Pie

Back home in Ghana, when someone visits, you first give them water and if he or she stays longer, you offer them pastries with juice or a drink. One of such pastries is PIE. Pie in Ghana is an all-time favourite. The Ghanaian community is very hospitable so we our food together.

So come on an amazing journey with me as we unleash some secrets of the Ghanaian culture.


This recipe has been infused with an Asian spice- turmeric. As I have told you, this channel is all about fusion of cultures through food. The turmeric makes the dough really soft and also gives it a rich flavour and colour.
For The Dough - Check the recipe from this link:
   • Best Ever Pie Dough Recipe  


Ingredients For The Filling
2 tablespoons (tbs) rapeseed oil
1 small red onion, diced
1 small white onion, diced
1 large shallot, diced
3 stalks of spring, diced
1 large carrot, diced
50g frozen/ fresh garden peas
3 cubes of AnneBetty’s wet spice mix
200g plum/cherry tomatoes, chopped
160g Tuna Chunks
1 tablespoon (tbs) soy sauce
1 tbs AnneBetty’s dry spice mix
1 tsp salt to taste
2 teaspoons (tsp) corn flour, mixed with 2 tbs alkaline water
AnneBetty’s Pie Dough
1 large egg
Method
• Preheat the oven Preheat the oven to 400F (205C)

• In a medium skillet/wok over medium heat, sauté the onions in the oil for about 5 minutes
• Add the AnneBetty’s cube spice mix and leave it to simmer for about 5 minutes
• Add the tomatoes and let it simmer for about 5 minutes
• Add the rest of the vegetables, the dry spices ( mixed herbs, paprika, nutmeg, turmeric)
• Add 1 tbs salt, taste and correct the seasoning to suit your taste
• Add about 3 tbs of the vegetable mix to the chunky tuna, voila! Your filling is ready
• From the pie dough recipe, if this was prepared overnight and left to rest in the fridge, take it out and allow it to soften for about an hour or until the dough is soft enough to roll but still colder than the ambient temperature
• In two separate bowls, separate the egg yolk and whites and whisk or beat each with a fork
• Roll out the pie dough to about ¼ inch or a bit thinner
• Use the egg whites to coat the dough so it sticks together after you’ve filled it up and seal it
• Seal it up with your finger tips
• Use the egg yolk to egg wash it
• Bake for 15 to 20 minutes till it’s golden brown

Tools / Equipment needed
A medium skillet/ wok
Wooden ladle
2 pastry brushes or you can use one if that is all you’ve got and use them interchangeably
Rolling pin/ large bottle if you don’t have a rolling pin
Pastry cutter/ cover for your blender/ use a knife if you don’t have a pastry cutter
Alphabet cookie cutter (C&B)
Self-raising flour/ all-purpose flour/plain flour for dusting your working surface
Baking tray
Fork



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