bohemianwanderer – These smoked mackerel hand pies combine rich fish, fresh herbs, and citrus inside crisp baked dough. The recipe produces about 16 to 20 small pies and serves eight people.
Preparation requires about 15 minutes of active work. The dough must prove for roughly 40 minutes before shaping. Baking takes approximately 40 minutes in total.
Begin by preparing the dough unless using ready-made pizza dough. Place one tablespoon of instant yeast, 375 grams of plain flour, and one teaspoon of salt into a mixer.
Pour in 100 milliliters of lukewarm water and mix slowly to start forming a dough. Increase the mixer speed to medium once the mixture begins to come together.
Gradually add up to another 100 milliliters of lukewarm water if necessary. Continue mixing until the dough forms a smooth, elastic ball. Avoid adding too much water during this stage. Excess liquid can produce a sticky dough that becomes difficult to shape.
Once the dough reaches a smooth texture, transfer it to a large bowl. Cover the bowl with lightly oiled cling film to prevent drying. Leave the dough to prove for about 40 minutes at room temperature. During this time it should roughly double in size.
While the dough rises, prepare the mackerel filling. Remove the skin from four peppered smoked mackerel fillets. Place the fish in a bowl and flake it into small pieces using a fork. The flakes should be evenly sized for consistent filling.
Add one large red onion that has been peeled and very thinly sliced. The onion provides mild sharpness and texture. Finely chop a bunch of flat-leaf parsley and mix it into the bowl. The herb contributes freshness and color. Grate the zest from one unwaxed lemon and squeeze in the juice. Lemon brightens the flavor of the rich smoked fish.
Add one tablespoon of freshly grated horseradish. The ingredient introduces gentle heat that balances the creamy filling. Season lightly with salt to taste. Smoked mackerel already contains natural saltiness, so adjust carefully.
Baking Mackerel Hand Pies Until Golden and Crisp
First, once the dough has doubled in size, place it on a well-floured surface. Then roll the dough as thinly as possible while still maintaining its strength.
Ideally, aim for a thickness of around two millimeters, as thin dough creates a lighter pastry once baked. Next, use a round cutter measuring about 10 centimeters across and cut as many circles as possible from the rolled dough. In total, the recipe should produce between 16 and 20 dough circles. If scraps remain, gather them and roll the dough again if needed.
After that, place a heaped teaspoon of the mackerel filling in the center of each circle. Make sure the filling stays away from the edges. Then fold the dough circles over to form half-moon shapes. Gently press the edges to seal the filling inside.
Next, use the back of a fork to crimp the edges securely. This technique not only strengthens the seal but also creates a decorative pattern. Afterwards, brush the tops of the pies evenly with melted butter, which helps produce a golden and crisp crust during baking.
At this stage, you can chill the pies before baking. Refrigeration also helps the pastry firm slightly. Meanwhile, preheat the oven to 220 degrees Celsius, or 200 degrees for fan ovens. This temperature equals 425 degrees Fahrenheit or gas mark seven.
Finally, arrange the pies on the baking tray with space between each piece. Avoid overcrowding so that heat can circulate evenly. If necessary, use a second baking tray for the remaining pies. Then bake the pies in the hot oven for 12 to 15 minutes until they turn golden and crisp.
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Remove the tray from the oven and allow the pies to cool slightly. This short resting period prevents burns from hot filling. Serve the smoked mackerel pies either hot or at room temperature. Their savory flavor pairs well with salads or light sauces.
