EMPADA (Fish Pie)
Crust:
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5⅓ cups plain flour
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Heat the shortening or oil. Sift
flour and baking powder together, and scald the flour by pouring the oil over
in small quantities. Mix well and leave to cool.
Beat the sugar and egg yolks
together and add to the flour mixture gradually. Add a pinch of salt.
Knead the mixture, adding wine
by the spoonful, until the mixture does not stick to the table anymore. Roll out, keeping 1cm in
thickness, and place one layer on the base of a metal pie tin.
Marinate the fish chunks with the cumin, turmeric and ground coriander and season with salt and pepper. F ry in the fish in oil, adding a generous splash of brandy.
Place the filling in the dish
and add the olives, sliced eggs, sliced almonds, pine nuts and a sprinkling
of Parmesan cheese. Cover with another layer of rolled-out dough. Bake the
pie at 180°C for about 40 minutes.
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½ lb Crisco shortening
(vegetable oil can be used instead)
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¾ cup sugar
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8 egg yolks
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½ tsp. baking powder
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¾ cups Chinese rice wine
or port (use more or less depending on how much is needed to bind the dough)
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Filling:
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1.5 kg fish chunks,
skin and bones removed
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100g sliced almonds
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100g pine nuts
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4 chicken eggs,
hard-boiled (quail eggs can be used instead)
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Parmesan cheese, grated
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Olives
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2 tbsp. cumin
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2 tbsp. ground coriander
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A generous splash of
brandy
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Originally posted on 28/01/2010
MYSY’s contribution, Mum’s fish pie which she makes during Christmas.
what is the oven temperature and baking time of this?
ReplyDeleteHi Cecilia, We're going to make this again this Christmas so I'll post up the more accurate recipe after that. Thanks!
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