Filipino Fish Pie (Pastel de Pescado) Recipe

Serves/Makes: 6 – 8

Ingredients:

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

Main Ingredient: Grouper
Preparation Method: Baked
Cuisine: Filipino