After shooting one of our classes a few weeks ago, Nick (my business partner) told me that our cameraman, Daniel, is a pescetarian. O, he eats only fish. The next day, I thought: what would a person who only eats fish miss eating? Probably a pie, since there are so few pies that feature fish. Since there is a huge piece of really fresh swordfish in my fridge, I decided to make that into a pie.
I think he’d probably like it spicy, but since he is an American, probably not too spicy. I used Indian spices, and my cheat pastry to make these pies. I didn’t have the chance to give them to Daniel, but I hope the thoughts count.
These are delicious. And, as usual, you will never buy puff pastry from anywhere again, once you’ve mastered the art of making simple puff pastry. These take less than an hour to make, and worth every ounce of your effort.
Daniel’s Swordfish Pie
- Half of Cheat Puff Pastry
- 1 egg beaten for egg wash
- 200 g sword fish filet diced
- 100 g potatoes diced and deep fried (optional to fry)
- 100 g carrots diced
- a handful or two of frozen peas
- 25 g Ghee or oil or butter
- 50 g Onions diced
- 1 tsp grated ginger
- 1 tsp grated garlic
Spices for filings
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tso ground turmeric
- 1 tsp ground chilli peppers
- salt and pepper to taste
- Make the pastry as per the instructions.
- Roll pastry to about 3mm thick, cut into 16 squares.
- Heat a pan and melt the ghee.
- Fry the onions until soft, then add all the spices.
- Add the potatoes and fry until cooked.
- Add the rest of the vegetables.
- Stir in the sword fish, but do not cook through. You want it to cook in the oven.
- Cool the filings to room temperature.
- Preheat oven to 180C or 350F.
- Wrap about 1.5 tsp of filings into each piece of pastry.
- Seal with a fork (do not dip fork into egg wash)
- Then egg wash the pie.
- Bake for 20 minutes on a middle rack until the puff pastry is dry between the layers.