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20.23℃
Wednesday, April 24
Ingredients 1 can sardine in chilli tomato sauce 15oz or 425gram ½ medium onion chopped ½ teaspoon parsley ¼ teaspoon curry powder 1 cup plus 2 tablespoons water 1¼ teaspoon yeast 2 ½ tablespoons or 30grams sugar ½ tablespoon salt 4 cups or 500grams flour all-Purpose Flour 5oz or 142g unsalted butter margarine Method Drain half of the tomato sauce from the mackerel and place in a medium saucepan.
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.
Set aside the fish pie Heat a large skillet or cast iron with oil up to ½ inch- medium-high heat (375) until hot but not smoking.
Do not overcrowd the pan (it will absorb excess oil, resulting in soggy fish pies) Using a slotted spoon, remove the fish pie and place them on paper towels..
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