Ingredients 

For the Dough

• 500 g all-purpose flour
• 2 eggs
• 25 cl (1 cup) lukewarm water
• 1 sachet of dry yeast
• A pinch of black pepper
• Salt to taste
• ½ cup powdered milk
• 1 tsp chopped garlic and parsley
• 50 g butter
• 2 tbsp oil

 

For the Fish Filling

• 1–2 tbsp oil (for sautéing)
• 1 onion, finely chopped
• 1 tsp chopped garlic and parsley
• ½ red bell pepper, diced
• Maggi seasoning to taste (optional)
• Black pepper to taste
• Salt to taste
• ¼ tsp dried chives
• ¼ tsp paprika
• ¼ tsp Herbes de Provence
• ¼ tsp dried chili (or to taste)
• 1–2 tbsp tomato paste
• 1 can tuna (drained)

Preparation Steps

Make the Dough

In a large mixing bowl, combine the flour, yeast, black pepper, powdered milk, chopped garlic, and parsley.

Add the butter, oil, eggs, and lukewarm water. Season with salt to taste. Mix everything together until you form a soft, smooth dough.

Cover the bowl with a clean cloth and let it rest for about 1 hour, or until the dough rises slightly.

Prepare the Fish Filling

Heat oil in a pan over medium heat. Add tomato paste and sauté for a minute.

Add the chopped onion, red bell pepper, garlic, and parsley, and cook until fragrant.

Season with salt, black pepper, dried chives, paprika, Herbes de Provence, dried chili, and Maggi (if using).

Stir well and let the mixture cook for a few minutes.

Add the drained tuna and stir to combine. Let it simmer gently for 3–5 minutes, then remove from the heat and allow to cool.

 

Shape and Fill

Once the dough has rested, knead it lightly and dust your work surface with flour.

Roll out the dough using a rolling pin until about ⅛-inch thick.

Cut into circles or rectangles, depending on your preferred shape.

Place a spoonful of fish filling in the center of each piece.

Fold the dough over to enclose the filling and press the edges with a fork to seal.

Brush the edges with a little beaten egg or water to help close them.

 

Fry the Pies

Heat oil in a frying pan over medium heat.

Fry the pies in batches until golden brown on both sides.

Remove and drain on paper towels. Serve warm and enjoy!

 

For Fish Pie recipe 

Prep Time: 20 minutes

Rest Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 35 minutes

Servings: 4–6