This recipe is from page 14 of my personal recipe book – meaning it’s one of the first recipes I wrote down several years ago and one of my favourites.
Layered fish pie can be served as the third course, accompanied by tomato or cheese sauce.
You need to prepare three separate components before you assemble the pie:
2 cups fresh milk
2 eggs (this mix requires at least 2 eggs for every 250g of flour)
Add flour, salt and beaten eggs in a bowl and stir. Add milk little by little. Mix well and make the batter. (Helpful hint: I use a whisk to do this as it helps to get rid of lumps in the mixture.) Make a thick batter and add water if necessary.
Scoop out a portion of the batter and pour onto a hot pan to make each pancake. No oil needed. Unlike breakfast pancakes, these need to be as thin as possible. Once one side is done, the other side needs only a short while to cook.
This is almost like the regular short crust pastry, except that you don’t add 0.5 tsp baking powder to it.
Approx. 60g margarine
A pinch of salt
For the pie in the picture, I used approximately 350g flour and 100g margarine to create a larger sheet.
Mix all the dry ingredients together until it forms crumbs. (Helpful hint: Use the tips of your fingers for this to obtain best results.) Add cold water – a little at a time – and knead the pastry until you reach a soft dough that is neither sticky nor hard.
250g boiled, flaked fish**
150g potatoes, diced
2 tomatoes, diced
100g. capsicum or yellow pepper
Carrots, diced small
Red chillie powder
Spices (cardamom, cloves, cinnamon; roasted and powdered together)
1/4 cup milk
Egg yolk for glazing
- Heat oil and then add onions, ginger, garlic and curry leaves. (Helpful hint: shred the curry leaves just before use in order to release the aroma into the food).
- Add carrots, cabbage and capsicum or yellow pepper.
- After a while, add tomatoes, potatoes, boiled flaked fish, salt, pepper, chillie powder, milk and spices.
- Lastly, add coriander leaves.
Assembling the Pie
Roll out the pastry and cut a large circle out of it. Place some filling in the centre and place a pancake over it. Continue to spread the filling and place pancakes in alternate layers. Ensure that the last layer is a pancake.
Wrap up the layers by gathering the pastry at the top of the pile and then cut off the excess pastry. Turn the entire pie upside down and place on a buttered or lined baking tray.
Glaze the surface of the pie with egg yolk. Use biscuit cutters or cut shapes by hand in the leftover pastry to create decorative pieces for the top of the pie. You can tell by the ugly decoration in the picture that I didn’t use any cutters. 🙂 Tint the decoration with food colouring.
Bake in a moderate temperature (180 degrees Celsius) for 30 to 35 minutes. If the pastry is thick, bake for an additional 5 to 10 minutes. When the egg coating turns golden brown, you know your pie is ready.