African Fish Pie is similar to the African Meat Pie, with the primary difference being the use of fish instead of meat. It has a crispy exterior and a supple, succulent interior. Enjoy it with a cup of tea, coffee, or a glass of juice.
Pour oil into the pot, and add the chopped onion, tomato paste, green seasoning. Let the mixture simmer for a while.
Add the chopped bell peppers, and add a tiny amount of water. Cover the pot and let the mixture cook for a few minutes.
Add salt, white pepper, country onion powder, chili powder, and the fish. Mix well and let the mixture simmer for a minute.
Continue with the fish pie pastry
Put the flour, nutmeg and salt in a bowl. Mix them together with a spoon.
Add the butter and rub the butter with the mixture until you get a homogeneous mixture.
Make a hole in the mixture and add 4 beaten eggs and milk.
Knead with washed hands, if the mixture is too sticky, add a little flour. Wrap the dough in cling film and let it rest for at least 15 minutes.
Forming Fish Pie
Share the dough into four parts. Place one dough on a work surface (sprinkle the surface with flour to prevent sticking) and flatten it using a rolling pin.
Using a bowl or something else, cut out circles by pressing the bowl on the flattened dough.
Scoop about one tablespoon of fish pie filling into each circle.
Fold the pie over, press gently with the fingers, and seal the edges using a fork. Then place it on a baking tray.
Pierce each meat with a fork. Brush the surface of the pie with the remaining 1 beaten egg. Repeat the process for all circles and bake them by 150°C for about 15 minutes until they are golden brown.