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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, the best fish pie filling recipe. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

The Best Fish Pie Filling Recipe is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. The Best Fish Pie Filling Recipe is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. 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. Prepare 320 g tuna flakes in oil
  2. Prepare 2 medium sized bell peppers (Any colour will do, I used green)
  3. Get 1 medium sized onion
  4. Make ready 2 medium sized carrots
  5. Prepare 1 tsp paprika
  6. Prepare 1/2 tsp salt
  7. Get 1 tsp curry powder
  8. Get 1 tbsp butter, at room temperature
  9. Prepare 1 tsp cornstarch + 1 tsp water
  10. Prepare 1 garlic clove
  11. Make ready 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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