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Foodie Nation

Fry Pies 4 Ways: Sardine, Walnut, Pepper Roti, Channa & Cheese Recipe by Chef Shaun 🇹🇹 Foodie Nation



Yield – 12 Pies.


Sardine Filling

Coconut Oil - 1/8 cup.

Onion - 1/4 cup (finely chopped)

Garlic - 1 tbsp (finely chopped)

Fermented Pimento Sauce – 2 tsp

Fermented Pepper Sauce - 1 tsp

Chadon Beni - 1 tbsp (finely chopped)

Tomatoes - 1/3 cup (fine diced)

Sardines - 4 tins (424g)

Lime Juice - 1 tbsp

Salt - to taste

Black pepper - Dash


1. Heat a frying or sauté pan over medium heat.

2. Add oil.

3. Once oil is heated, add onion, pimento, garlic, chadon beni, scotch bonnet and allow to cook until onions are translucent (about 3 minutes).

4. Add your tomatoes.

5. Stir & allow to sauté for 2 to 3 minutes.

6. Immediately add to the sardines.

7. Add lime juice, black pepper & salt.

8. Stir until all the ingredients are fully incorporated.

9. Taste for salt & allow to cool down to room temperature before you fill your pies.


Cheese & Channa Filling

Mustard Oil – ¼ cup

Caripulee Leaves – 2

Whole Geera (Cumin) Seeds – ½ tsp

Methi (Fenugreek) Seeds – ½ tsp

Curry Powder – ½ tbsp

Crushed Garlic – 4 cloves

Canned Channa – 16 oz

Water – 3 to 4 cups

Chadon beni – 12 leaves

Fermented Pepper Sauce – 1 tsp or to taste

Salt – ½ tbsp

Black Pepper – 1 tsp

Cheese – ½ lb (grated)


Method

1. Heat medium sized pot over medium to high heat.

2. Once heated, add oil.

3. Once oil is heated, add caripulee leaves, geera, methi, curry powder and crushed garlic.

4. Allow to cook until garlic begins to turn brown.

5. Add channa and water.

6. Bring to a boil, reduce to a simmer and allow to cook partly covered until channa is fork tender.

7. Add chadon beni, pepper sauce, salt & black pepper.

8. Allow to cool down to room temperature before you fill your pies with mixture + cheese.


Pepper Roti Filling

Potato – 2 lb (1-inch cubes)

Carrot – 1 cup (grated)

Sweet Pepper – ½ cup (finely chopped)

Garlic – 1 tbsp (finely chopped)

Fermented Pepper Sauce – 1 tsp or to taste

Chadon Beni – ½ cup

Salt – 1 tsp or to taste

Cheese – 2 cups (grated)


Method

1. Boil potato until fork tender, drain off excess liquid and transfer to a bowl.

2. Add remaining ingredients.

3. Taste and adjust for salt.

4. Allow to cool down to room temperature before you fill your pies with mixture.


Walnut Filling (Beef Substitute)

Coconut Oil – 4 tbsp

Minced Garlic – 2 tbsp

Minced Onion – ¼ cup

Soaked Crushed Walnuts – 8 oz

Fermented Pepper Sauce – ½ tsp

Mustard – 2 tsp

Fermented Pimento Sauce – 2 tsp

Salt – 1 tsp or to taste

Black Pepper – ¼ tsp

Tomato Paste – 3 tbsp

Chadon beni – 2 tbsp


Method

1. Heat medium sized pan over medium heat.

2. Once heated, add oil.

3. Once oil is hot, add garlic and onion.

4. Allow to cook for 2 minutes.

5. Add remaining ingredients and allow to cook until mixture thickens.

6. Taste and adjust for salt.

7. Allow to cool down to room temperature before you fill your pies with mixture.


Pie Dough Ingredients:

AP Flour - 3 cups

Salt - ½ tbsp

Baking Powder - 1 tbsp

Brown Sugar - 1 ½ tbsp

Instant Yeast - 2 tsp

Margarine - 1 ½ tbsp

Water - 8 fl. oz.

Vegetable Oil - 3 cups for frying


Method:

1. For your pie dough, add flour to your bowl.

2. Add salt, baking powder, sugar and yeast.

3. Mix until fully incorporated.

4. Add your butter and break up into small pieces throughout your flour mixture.

5. Make a well in the middle and add your water.

6. Knead into a ball of dough (about 5 minutes).

7. Cover and allow to rest for 30 minutes.

8. Divide into 12 equal pieces and shape into smooth balls.

9. Cover and allow to rest for 10 minutes.

10. Lightly dust with flour and open out into a 3-inch disc before filling with sardine mixture.

11. Seal by brushing the edges with water and sealing with a fork.

12. Cover and allow to rest while you preheat your oil (about 10 minutes).

13. Preheat your oil to 350F.

14. Fry until golden brown.

15. Place on a wire rack to allow excess oil to drain off.

16. Enjoy!

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