How to prepare Tuna Pie popularly known as Fish pie

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Fish pie is known for its protein content and over the years it has lost its value in Nigeria base on method of preparation. Well that’s all in the past now after carefully studying the process and carefulness needed to produce such essential delicacy and unique snacks I have taken some to explain it in detailed here and now.





INGREDIENTS
TUNA SAUCE
TUNA FISH

2.302KG

WATER

1.400KG

MASTER SPICE

0.030KG

DICED POTATO

0.394KG

DICED RED PEPPER

0.315KG

DICED ONION

0.263KG

GREEN PEPPER

0.263KG

TABLE SALT

0.006KG

MSG

0.010KG

FLOUR SLURRY



0.074KG of Flour into 0.368Ltr of water

TUNA PIE DOUGH

HARD WHEAT FLOUR

1.866KG


VEGETABLE FAT (MARGARINE)

0.746KG


MAGGI SEASONING

0.011KG


TABLE SALT

0.004KG


WATER

0.373KG


EGG (for egg washing)

1EA




TUNA PIE PROCEDURE
                        A. Sauce production (Tuna pie filling).
                        1. Remove frozen fish from the freezer room at night and thaw at a lower temperature (4 -100C) till next morning
                        2. Clean the required quantity of the thawed fish and put into a clean pot then boil with the measured master spice, salt and MSG for 10minutes
                        3. After cooking, bail out the fish into a clean tray and allow to cool at ambient temperature
                        4. Carefully remove the bones and then marsh into pieces
                        5. Store the mashed fish in the freezer for preservation
                        6. Put back the fish stock on heat
                        7. Add the required quantity of diced potatoes and onions and stir
                        8. Cook for 5 minutes
                        9. Add the required quantity of diced red pepper and green pepper and stir
                        10. Cook further for 5 minutes
                        11. Then add the required quantity of mashed fish and stir together
                        12. Cook for another 5 minutes
                        13. Add the smoothly mixed slurry to the cooking sauce, stir and cook further for 4 minutes
                        14. Allow to cool down for 2 minutes
                        15. Discharge the cooked sauce into clean production trays and cool under ambient temperature, then refrigerate for pie production

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