Kikis Delivery Service Fish Pie
Course: DinnerDifficulty: MediumThe adorable fish pie from Kikis Delivery Service. This recipe is part of a series recreating Studio Ghibli’s iconic dishes. Check out the other recipes in the collection HERE.
Ingredients
- Pie Crust
175 g | 1 ¼ cups + 2 tbsp flour
7.5 g | ½ tbsp cornstarch
a pinch of salt
125 g | ½ cup + 1 tbsp unsalted butter
7.5 ml | ½ tbsp apple cider vinegar
60 ml | ¼ cup ice water
- Fish Pie
Half an onion, thickly sliced
2 cloves
600ml milk (divided)
1 bay leaf
400g unskinned tilapia filet
300ml double cream
2 eggs
100 g | ¼ cup + 3 tbsp butter (divided)
45 g | ⅓ cup all purpose flour
Salt and pepper
Handful parsley, chopped
1 potato
20 g | ¼ cup mozzarella cheese (grated)
Egg wash (egg + a tbsp of milk)
Olives (for decoration)
Instructions:
- Pie Crust:
- In a bowl, combine all the dry ingredients.
- Add the cold butter to the bowl and mix it with your hands or a food processor until the butter is the size of a pea.
- Combine the apple cider vinegar and ice water (It’s just a glass of water with ice, and you use that cold water), then pour the mixture over the dry ingredients. Mix everything together.
- Knead the dough until it’s ready, then wrap it in plastic wrap. Refrigerate it overnight or for at least 3 hours.
- Fish Pie Filling:
- Place the onion slices and cloves in a large pan with the bay leaf, 450ml of milk, cream, and tilapia fillet. Bring to a boil, then simmer for 6 minutes. Remove the fish and strain the cooking liquid into a bowl. Allow the fish to cool, then break it into large flakes.
- Sprinkle the fish over the base of an 8 x 6 x 2-inch ovenproof dish.
- Hard-boil the eggs for 8 minutes, then drain and allow to cool. Peel and cut them into chunky slices and arrange on top of the fish.
- Melt 50g (3 tbsp + 2 tsp) of butter in a pan, add the flour and cook for 1 minute. Gradually stir in the reserved cooking liquid. Bring to a boil, stirring constantly. Simmer gently for 10 minutes to cook out the flour. Remove from heat, stir in the parsley, and season with salt and pepper. Pour the sauce over the fish and cool.
- Boil the potato for 15-20 minutes, then drain. Mash the potatoes until lump-free and fluffy, adding the remaining butter. Add the cheese and season with salt and pepper. Beat in enough of the remaining milk to form a soft, spreadable mash. Spoon the potato over the filling. Chill in the fridge for 40 minutes.
- Roll out half of the pie crust on a floured surface. Using a chopstick, mark the shape of a fish in the dough and cut it out with a knife. Cut strips of dough for the pie design.
- Roll out the remaining dough into a rectangle to cover the entire pie. Add the strips for decoration and place the dough fish on top. Mark any additional details with a knife.
- Brush the pie with egg wash (mixing an egg with a tablespoon of milk).
- Bake the pie in a preheated oven at 200°C (392°F) for 35-45 minutes. If the crust browns too quickly, cover with aluminum foil and continue baking until done.
- Decorate the pie with the olives and enjoy!
