Bottom Belleh - Sierra Leonean Deep Fried Fish Pie

Hello TCW readers and food lovers!   Today I am bringing you a street food recipe from my childhood.  A deep fried fish pie so delicious it is worth trying on the weekend or for any gathering or party.  I can assure you it will be the talk of party. 

The ingredients I used are:  Filling: 1kg barramundi fillets (any fish will do) , 1 habanero chili, 4 royco stock cubes, 1 medium sized brown onion, 1 tbs peanut butter (this is optional, I like the flavor it gives the filling),  2 tbs tomato paste, 1 tsp garlic powder, 1 thumb sized ginger (not in photo) 4 tbs oil.  Pastry: 4 cups plain flour, 2 tsp baking powder, 1 tsp salt, 3/4 cup water,  100 gms room temperature butter.

 Start by dry steaming the barramundi with a little bit of salt over medium heat and set aside to cool down.

While the fish is cooling down, prepare the pastry.   In a large mixing bowl mix all the dry ingredients then add the butter

 Rub together the butter and flour 

 Then add the water and mix to form a dough

 Knead the dough on a clean bench till it's stretchy

 wrap and set aside to rest for 20 minutes

Now for the filling.  Using a mortar and pestle, grind the ginger, 1/2 of the onions, chili and stock cube into a paste.

 Add the peanut butter and fish 

gently crush fish and paste to mix

 in a saucepan over high heat, fry the rest of the onions in 4 tbs oil, then add the fix mixture

 add the tomato paste and mix well

empty into a large bowl and spread out to cool.  This will take about 10 minutes

cut the dough into 4 section.  roll out

 cut into circles 

using a teaspoon, spoon the filling mixture onto the cut out dough then fold the edges together and press shut with fingers.

 use a fork to seal the edges

 phew, that took a while, but it is ready to fry

 fry in hot oil over high heat

drain on paper towel and serve

Enjoy!!!!!!