Hello everyone, welcome you all to another edition of HiveLearners creative Sunday. For today's creative day, we would be learning how to make a dough for the preparation of fish pie, meat pie and fish roll. 😊
Fish Pie, meat pie, is a general and popular snack that has been accepted by many people across the globe. Due to it uniqueness and exciting taste, in eateries you definitely get to see this pastries children love it, adults love it too.
My love for this snack is what pushed me to doing it like whenever I visit an eatery to get something else, fish pie must be included in my order like am possessed with it.
This publication would be relatively too long if I should do it at once since it's not a video so I decided to split the process into two which is first the dough just like the topic says which is very necessary and important in making pie (dough). To get a fine finishing one must learn to make a good dough which is knowing the right quantities of ingredients to use. Also one should not get confused about the dough of meat and fish pie including fish roll cause they are all same except for their filling especially that of meat pie.
Also, A lot of people might think it is so expensive to make this but trying it out myself have come to realized it's not so difficult even with it rich contents.
So without much talk, these were the ingredients I used for the dough and the good thing is that we can easily get it in our local market.
- Flour ( 435 g)
- Eggs (2)
- Baking powder (1 teaspoon)
- Sugar ( 3½ tea spoons)
- Salt ( two pinches)
- Oil ( 8 spoons) or butter.
- Cold water ( small cup)
PROCEDURES
Firstly, we have to sift our flour which is so important after which I added up all dry ingredients such as sugar, baking powder and stir and then I stirred with a spoon.
Note: sifting in baking helps break up lumps in flour, and ensures an even distribution of dry ingredients leading to a lighter and fluffier texture in baked goods.
After adding dry ingredients, I added oil which also do justice to what butter does followed by eggs and mixed well with my hands.
I then went in by adding the water bit by bit till the dough was formed. The dough should not be too strong neither should it be watering a perfect dough would stretch. I covered for about an hour.
I pour some flour on my working surface, cut the dough into different half's and one after the other I began to stretch it out with a rolling pin I later went ahead to to cut out the round shape using an available plate in the house in the absence of a pie cutter.
See you guys next week for part 2 which is the finals.
Thank you for your time, peace 🕊️