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

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, the best fish pie filling recipe. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

The Best Fish Pie Filling Recipe is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. The Best Fish Pie Filling Recipe is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook the best fish pie filling recipe using 11 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make The Best Fish Pie Filling Recipe:
  1. Make ready 320 g tuna flakes in oil
  2. Make ready 2 medium sized bell peppers (Any colour will do, I used green)
  3. Get 1 medium sized onion
  4. Prepare 2 medium sized carrots
  5. Get 1 tsp paprika
  6. Take 1/2 tsp salt
  7. Make ready 1 tsp curry powder
  8. Prepare 1 tbsp butter, at room temperature
  9. Make ready 1 tsp cornstarch + 1 tsp water
  10. Prepare 1 garlic clove
  11. Get 1/2 tsp ginger powder
Instructions 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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