Filipino Fish Pie (Pastel de Pescado) Recipe

Serves/Makes: 6 - 8


  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 cup cooking oil
  • 1/4 cup cold water

  • Filling:
  • 2 pounds grouper or sea bass, boned and cut into chunks
  • 1 tablespoon lemon juice
  • 1 teaspoon salt 1/4 teaspoon freshly ground pepper
  • 1/3 cup butter
  • 1/3 cup diced potatoes
  • 1/3 cup diced carrots
  • 1/3 cup diced turnips
  • 2 cups fish broth, or 2 cups chicken broth or bottled clam juice
  • 1 (8-ounce) can of Vienna sausage, sausages sliced into 1-inch-long pieces
  • 1/2 cup diced ham
  • 2 tablespoons all-purpose flour
  • 2 hard-boiled eggs, sliced
  • 1 red pepper, sliced
How to cook Filipino Fish Pie (Pastel de Pescado):
  • Combine flour and salt in a bowl.
  • Make a well in the center and add oil and cold water.
  • Stir and mix lightly into a ball. Set aside. (You can also use a pie-crust mix.)
  • Marinate fish chunks in mixture of lemon juice, salt and pepper for 15 minutes.
  • In a medium skillet, melt butter and brown fish for 15 minutes.
  • Add potatoes, carrots and turnips. Add broth.
  • Cover and simmer for 10 minutes. Add sausages and ham. If necessary, season again with salt and pepper. Thicken sauce with flour.
  • On a flat surface, roll out half the pastry dough and shape it to fit a pie plate.
  • Transfer mixture to fill pastry. Garnish with egg and pepper slices.
  • Roll out the rest of the dough and cover the pie with it, pressing the edges to seal in the mixture.
  • Prick the pastry with fork to let off steam.
  • Bake in a preheated 350°F (180°C) oven about 15 minutes or until pastry is browned and filling is hot.

This recipe for Filipino Fish Pie (Pastel de Pescado) serves/makes: 6 - 8

The Filipino Fish Pie (Pastel de Pescado) recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.

Main Ingredient: Grouper (more Grouper recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Filipino (more Filipino recipes)

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