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Ingredients:


PASTRY: 2 cups flour
1 teaspoon salt
1/2 cup cooking oil
1/4 cup cold water


FILLING: 
2 pounds grouper or sear bass, boned and cut into chunks
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup butter
1/3 cup diced potatoes
1/3 cup diced carrots
1/3 cup diced turnips
2 cups fish broth, or 2 cups chicken broth or bottled clam juice
1 eight-ounce can of Vienna sausage, sausges sliced into 1-inch-long pieces 1/2 cup diced ham
2 tablespoons all-purpose flour
2 hard-boiled eggs, sliced
1 red pepper, sliced

Method:



1 PASTRY: Combine flour and salt in a bowl. Make a well in the center and add oil and cold water. Stir and mix lightly into a ball. Set aside. (You can also use a pie-crust mix.)


2 FILLING: Marinate fish chunks in mixture of lemon juice, salt and pepper for 15 minutes. In a medium skillet, melt butter and brown fish for 15 minutes. Add potatoes, carrots and turnips. Add broth. Cover and simmer for 10 minutes. Add sausage and ham. If necessary, season again with salt and pepper. Thicken sauce with flour.


3 On a flat surface, roll out half the pastry dough and shape it to fit a pie plate. Transfer mixture to fill pastry. Garnish with egg and pepper slices. Roll out the rest of the dough and cover the pie with it, pressing the edges to seal in the mixture. Prick the pastry with fork to let off steam. Bake in a preheated 350 F oven about 15 minutes or until pastry is browned and filling is hot.