Fish Pies

I have to admit when I made these last night that these was the first things to disapear. It was Mr. Riaz that ate most of them and he really enjoyed it.

This was a part of my first batch that came out of the oven. As you can tell that this is very ideal for making pies. It is called my favorite cast iron skillet.

First I turned on my oven to 375 F or 190 C.

I made the dough first:

I added 1 cup each of all purpose unbleached flour and wheat flour to a bowl. I would add either 1 pinch of yeast or baking powder followed by 1 pinch each of nido, pink salt, turbinado sugar and red chili powder. I added grated nutmeg, 4 pats of butter and 2 tbs of dalda ghee. I mixed it until the flour mixtute looked crumbly by using the tips of my fingers. I added 1/4 cup or enough water a little bit at a time until a dough is made. I kneaded it and added 1 tsp of dalda ghee to my hands and rubbed them together and added it to the dough. I kneaded it some more until it was very smooth. I covered it and let it sit until I get ready to fill them.

I made the filling second:

I added 1 cooking spoon of peanut oil and would either fry 1 onion or shallot. I opened the can of Geisha mackeral in tomato sauce. I can of sardines in tomato sauce is great for this too. Goya is my favorite brand of sardines in tomato sauce. I add 1 bullion cube, 3 dashes of maggi or knorr aroma, 1 pinch each of curry powder and crayfish stir and add 2 pinches of cornstarch to make the filling thick. As soon as it thickens remove from heat.

For the third and final step is to make the pies itself:

I took the biggest round cookie cutter I have and started by taking parts of the dough that are the size of a tennis ball and rolling it out on a flat surface of my work tray. I dunked my part of the dough in the all purpose unbleached flour so I can make it roll out easier. After I rolled it out til it was a huge flat surface and used the largest rownd cutter and and cut these round shapes from the sheet of dough then flattened them and added 1 tsp of the filling and folded them and pinched them until they were closed and sealed . I put them in the cast iron skillet as you see from the picture above. I sprayed with cooking spay before laying the pies in there to bake. Bake for 20 minutes and flip every 5 minutes to keep them from burning. Repeat until all of the dough and filling is used up.