Recipe of Award-winning The Best Fish Pie Filling Recipe | Satisfying Recipe | So Delicious !
Hannah Bates 20/06/2020 06:34
The Best Fish Pie Filling Recipe
Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, the best fish pie filling recipe. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
The Best Fish Pie Filling Recipe is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. The Best Fish Pie Filling Recipe is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular 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 can achieve that.
The ingredients needed to make The Best Fish Pie Filling Recipe:
Prepare 320 g tuna flakes in oil
Get 2 medium sized bell peppers (Any colour will do, I used green)
Make ready 1 medium sized onion
Make ready 2 medium sized carrots
Make ready 1 tsp paprika
Make ready 1/2 tsp salt
Prepare 1 tsp curry powder
Make ready 1 tbsp butter, at room temperature
Prepare 1 tsp cornstarch + 1 tsp water
Prepare 1 garlic clove
Get 1/2 tsp ginger powder
Steps to make The Best Fish Pie Filling Recipe:
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.
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.
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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