Harissa Fish Pie Recipes

HARISSA FISH PIE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Prick the sweet potatoes with a fork and cook for 50 mins-1 hr or until the flesh is soft (or in the microwave on high for 5-7 mins). Remove the skin and mash the flesh with 2 tbsp of the oil, the cumin and paprika. Set aside and keep warm.
• Meanwhile, heat a frying pan with the remaining 1 tbsp oil, and cook the onions and peppers over a medium heat until soft, about 7 mins. Warm the milk in a pan over a low-medium heat and add the fish pie mix and the prawns. Cook for 4 mins until the prawns have just turned pink, then scoop out the fish and prawns. Reserve the milk.
• Add the harissa paste to the onions and peppers and cook for 2 mins. Stir through the cornflour, then add the reserved milk bit by bit, stirring as you go, followed by the cream. Add the spinach and cook for 2 mins until it softens, then add the fish and prawns, stirring carefully to avoid breaking them up.
• Pour the fish mixture into an ovenproof dish, approximately 25 x 18cm. Carefully spoon the sweet potato on top, going from end- to-end and meeting in the middle. Carefully spread out with a knife, then go over it with a fork to make ridges. Bake for 20 mins, then grill for 10 mins on the hottest setting. Serve with the green beans.

SPICY HARISSA AUBERGINE PIE

Steps:

• Heat 2 tbsp of the oil in a large frying pan over a medium heat. Fry the aubergines for 10-15 mins until golden and softened. Remove with a slotted spoon and set aside.
• Fry the onions with the remaining oil for 7-10 mins or until softened. Add the garlic, 1 tbsp of the harissa and the coriander and cook for 1 min more. Return the aubergines to the pan with the tomatoes, lentils, olives and a can of water. Bring to a simmer and cook for 10 mins. Season, then stir through the parsley.
• Cook the sweet potatoes in a large pan of boiling lightly salted water for 15 mins. Drain and leave to steam-dry, then mash and stir through the remaining harissa. Spoon the aubergine filling into a large baking dish, scatter over half the feta and spoon over the potatoes. Scatter the remaining feta over the pie.
• Heat the grill to its highest setting. Grill the pie for 7-10 mins or until the top is crisp and golden. To freeze, leave to cool completely before portioning out into small freezerproof containers.

HARISSA-CRUMBED FISH WITH LENTILS & PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the lentils, peppers, olives, lemon zest, 2 tbsp oil and some seasoning in a roasting tin. Top with the fish fillets. Mix the breadcrumbs, harissa and the remaining oil and put a few spoonfuls on top of each piece of fish. Bake for 12-15 mins until the fish is cooked, the topping is crispy and the lentils are hot. Scatter with the parsley and squeeze over the lemon wedges.

SPICY HARISSA MEAT PIES

Steps:

• Combine chile peppers, garlic, olive oil, chili powder, coriander, cumin, lime granules, and sea salt in the bowl of a food processor; pulse until blended. Set aside 1/2 cup harissa and store remainder in the refrigerator for another use.
• Sift flour, chili powder, cumin, and sea salt for the pastry into the bowl of a food processor. Add butter and shortening and pulse until crumbly. Pour cold beer in a little at a time, with the processor running, until a ball of dough forms and pulls away from the sides.
• Transfer dough to a lightly floured silicone pastry mat and roll to a thickness of about 1/8 inch. Cut dough into eight 8-inch circles and cover with waxed paper or a damp cloth while you prepare the meat filling. (If refrigerating dough overnight, let it rest on the counter for at least 15 minutes before using.)
• Heat oil in a heavy skillet over medium heat; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add ground beef, salt, pepper, cumin, and thyme. Cook and stir until beef is browned and crumbly, about 10 minutes. Stir in the reserved 1/2 cup harissa. Add bread crumbs, beef stock, chili powder, and cayenne pepper. Cover and simmer, stirring occasionally, until all liquid has been absorbed and filling is moist but not watery, 10 to 15 minutes. Remove from the stove and set aside to cool.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Mix beer and egg together in a small bowl.
• Uncover the dough circles and place 2 to 3 tablespoons of the meat filling in the center of each circle, leaving a clean margin of dough all the way around. Moisten the edges of the circles with the beer-egg mixture. Fold dough in half, enclosing the filling, and pinch edges closed with a fork. Lightly brush each pastry with beer-egg mixture and transfer to the prepared baking sheet.
• Bake in the preheated oven until pastries are golden brown, about 20 minutes.