Recipe by Tanja Cilia

For 3 pies – 2 pork, one (larger) fish

Ingredients:

For the pastry: (all-in-one method)

• 250 g Remia Gold margarine
• 250 g self-raising flour
• 250 g wholemeal (Chapatti) flour
• 1 egg
• 5 tbsp Frisian Flag sweetened condensed milk
• 5 tbsp harissa
• Water to bind

For the meat filling:

• 1 kilo shoulder pork, cubed
• Handful frozen onions, chopped
• 1 tin white beans
• 1 tin processed peas
• 2 cloves garlic, chopped
• 4 tbsp julienne jardinière
• 4 tbsp grated Cadbury Bournville chocolate
• 50g smoked ham cheese, chopped

 For the fish filling:

• 1 tin spinach, drained
• 1 large tin mackerel in sauce, drained
• 1 large tin tuna in brine, drained
• Handful frozen onions, chopped
• 1 tin processed peas
• 2 cloves garlic, chopped
• 4 tbsp julienne jardinière
• 2 tbsp grated Cadbury Bournville chocolate
• 1 egg

Instructions: 

1. Sauté onions and garlic; divide into two large bowls; 1 and 2.
2. Add meat ingredients to 1 – stir and leave to stand.
3. Add fish ingredients to 2 – stir and leave to stand.
4. Line dishes with pastry.
5. Divide contents of 1 between two small non-stick shallow pie dishes.
6. Pour contents of 2 into larger non-stick shallow pie dish.
7. Cover and snip pastry lid with scissors to make ‘fish’.
8. Bake at Gas Mark 7 until golden brown, changing pies’ position on shelves so they will all be ready at the same time.
9. Pies are done when the edges of the pies come away from the sides of the dishes.

    

10.  

     

    This recipe is part of a competition organised by The Kċina on Facebook. To vote, please visit and 'like' our Facebook page and then 'like' your favourite recipe in the appropriate album.