The Best Fish Pie Filling Recipe
The Best Fish Pie Filling Recipe

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, the best fish pie filling recipe. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

The Best Fish Pie Filling Recipe is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. The Best Fish Pie Filling Recipe is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook the best fish pie filling recipe using 11 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make The Best Fish Pie Filling Recipe:
  1. Get 320 g tuna flakes in oil
  2. Take 2 medium sized bell peppers (Any colour will do, I used green)
  3. Make ready 1 medium sized onion
  4. Prepare 2 medium sized carrots
  5. Prepare 1 tsp paprika
  6. Get 1/2 tsp salt
  7. Make ready 1 tsp curry powder
  8. Make ready 1 tbsp butter, at room temperature
  9. Prepare 1 tsp cornstarch + 1 tsp water
  10. Make ready 1 garlic clove
  11. Prepare 1/2 tsp ginger powder
Steps to make The Best Fish Pie Filling Recipe:
  1. Gather all the ingredients. Thoroughly wash the vegetables. Grate the carrots, finely dice the garlic and cut the bell peppers and onions into cubes. Mix the water and cornstarch together.
  2. In a heavy bottom saucepan to avoid burning, cook the tuna flakes alone for about 2 - 3 minutes on medium heat stirring frequently. After, add in the vegetables and continue cooking for 2 minutes, stirring as and when needed.
  3. Next, add in all the seasoning, cornstarch and water mixture and butter, stir thoroughly and cook for the last 3 - 4 minutes on low heat. When done, take of the heat and allow to cool completely. Use for the intended purpose. This filling can be refrigerated for up to 1 week and frozen for up to 1 month in a zip lock bag. Just reheat for a few minutes before use.

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