Nigerian Baked Fish Pie with Whole Wheat Crust

How to Make It

1. 1

   Make the Whole Wheat Pastry Dough

   In a large mixing bowl, combine 300g whole wheat flour and 0.5 tsp salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. Gradually add cold water one tablespoon at a time, mixing gently until the dough just comes together — do not overwork it. Wrap the dough in cling film or a damp cloth and refrigerate for at least 20 minutes to rest.

   Tip: Keeping the butter cold is the secret to a flaky, tender crust. If the kitchen is warm, chill your mixing bowl beforehand.
2. 2

   Prepare and Cook the Fish

   If using fresh fish fillets, season lightly with a pinch of salt, black pepper, and curry powder. Steam or poach the fish for 8–10 minutes until fully cooked, then allow to cool slightly. Flake the fish into small chunks using a fork, removing any stray bones. If using canned tuna in water, drain thoroughly and set aside.

   Tip: Steaming rather than frying the fish preserves its omega-3 fatty acids and keeps the calorie count lower — ideal for heart health.
3. 3

   Cook the Vegetable Filling

   Heat 1 tablespoon of olive oil or groundnut oil in a non-stick pan over medium heat. Add the diced onions and sauté for 2 minutes until softened. Add the minced garlic, grated ginger, and scotch bonnet pepper and stir for 1 minute. Add the diced carrots, green and red bell peppers, and cook for 3–4 minutes until slightly tender. Stir in the curry powder, dried thyme, ground crayfish, black pepper, and half a seasoning cube. Add the mashed potato and flaked fish, mix gently to combine everything without breaking the fish too much. Taste and adjust seasoning. Remove from heat and allow the filling to cool completely before assembling.

   Tip: A cool filling prevents the pastry from becoming soggy. Spread the filling on a wide plate to speed up cooling.
4. 4

   Preheat the Oven and Prepare Your Baking Tray

   Preheat your oven to 180°C (356°F). Lightly grease a baking tray or line with parchment paper. Remove the rested dough from the refrigerator.

   Tip: A well-preheated oven ensures even baking and a properly golden crust.
5. 5

   Assemble the Fish Pies

   Lightly flour a clean surface and roll out the chilled dough to about 3–4mm thickness. Use a round cutter or the rim of a cup (approximately 12–14cm diameter) to cut out circles. Place 2–3 tablespoons of the cooled filling on one half of each dough circle, leaving a 1cm border around the edge. Fold the other half of the dough over to create a half-moon shape. Press the edges firmly together with your fingers, then crimp neatly with a fork to seal. Repeat until all dough and filling are used — you should get approximately 10–12 pies.

   Tip: Do not overfill the pies or they will burst open during baking. Less is more when it comes to filling.
6. 6

   Egg Wash and Bake

   Beat the egg in a small bowl with a teaspoon of water. Use a pastry brush (or your clean fingers) to brush the top of each pie with the egg wash — this gives them a beautiful golden colour. Use a toothpick or fork to poke 2 small holes on top of each pie to allow steam to escape. Place the pies on the prepared baking tray and bake in the preheated oven for 25–30 minutes, or until the tops are golden brown and the pastry is cooked through.

   Tip: Rotate the tray halfway through baking if your oven has uneven heat distribution.
7. 7

   Rest and Serve

   Remove the fish pies from the oven and allow them to cool on the tray for at least 5 minutes before serving. Serve warm as a satisfying lunch, light dinner, or high-protein snack. They pair beautifully with a side of fresh zobo (hibiscus drink, no sugar added) or a simple green salad.

   Tip: These fish pies store well in an airtight container in the refrigerator for up to 3 days, or freeze unbaked portions for up to 1 month. Reheat in the oven at 160°C for 10 minutes — avoid the microwave to keep the pastry crisp.