Nigerian Fish Pie
A hearty seafood built around instant yeast, canned mackerel or sardines, drained and scotch bonnet, deseeded and minced — roughly 65 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and whisk. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Egg Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Whisk the flour, sugar, salt, nutmeg and yeast together in a bowl, then work in the oil and enough warm water to form a soft dough; knead for 6 to 8 minutes until smooth and let it rest, covered, for 30 minutes.
- Flake the drained fish into a bowl and mix with the chopped onion, minced scotch bonnet and a pinch of salt to make the filling.
- Preheat the oven to 200 C (390 F) and line a baking tray with parchment.
- Divide the rested dough into four pieces and roll each into an oval about 3 mm thick.
- Spoon the fish filling onto one half of each oval, brush the edges with water, fold the dough over and crimp firmly with a fork to seal.
- Brush the tops with beaten egg and cut a small steam vent in each pie.
- Bake for 22 to 28 minutes until the pastry is golden and the filling is piping hot throughout, then cool slightly on a rack before serving warm.
You'll use: Oven · Whisk · Baking tray · Steamer
Tips & common questions
How long does Nigerian Fish Pie take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Nigerian Fish Pie is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Fish pie 🥧.jpg by Muktee1494, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.