Fish Pies using Grace Mackerel

We’re back with another Lenten Season recipe and this time it’s Fish Pies using Grace Food Mackerel. I tried my hand at making these “fried fish faves” for the first time and succeeded.

Everybody loves pies and the Mackerel made for a tasty filling that will definitely have your family calling for more. It’s great on its own or with your favorite chutney on the side, so be sure to pick up a tin or two at the supermarket and try out the recipe.

Special thanks to our friends at GRACE Food for sponsoring this episode of Simply Local.

FISH PIES

Ingredients:

Filling

1 onion (chopped)
1 tin of Grace Mackerel (drained)
2 tbsp chadon beni
2 pimentos (chopped)
2 garlic cloves (chopped)
2 sprigs thyme
1 tbsp lemon juice
1 tbsp of oil

Dough

1 ½ cups of Cuisine All Purpose Flour
1 tsp of baking powder
1tsp of instant yeast
¼ tsp of salt
¾ cup of warm water

Method:

Combine dry ingredients in a large bowl. Gradually add the warm water to the dry ingredients and gently work into a ball of dough. Turn the dough onto a lightly floured surface and gently knead until the surface is smooth and no longer sticky. Set the dough aside, cover with a tea towel and allow to rest for 30 minutes.
On medium heat, add oil and saute onions, chadon beni, garlic, pimento,and thyme until fragrant. Season with salt and pepper. Debone mackerel if necessary before adding to the aromatics. Using the back of your fork, break down the fish until the flesh is flaky and mix well with aromatics. Season to taste and drizzle lemon/lime juice at the end.
Divide the rested dough into eight even pieces and roll into balls. Roll the dough out into a circle and add 2 tablespoons of the fish mixture into one half of the dough. Using your fingers, dab water on the rim of one edge of the dough (or both) and gently fold over the bare side of the dough and seal the pie.
Form the remaining seven dough balls into pies and cover with a towel to prevent drying out of the dough.
Heat a large pot of oil and fry pies until golden brown, about 1 – 2 minutes per side.
Drain on a dish lined with a paper towel or wire rack and cover with a tea towel to maintain moisture.
Serve warm.