Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon (3g) salt
  • 1 cup (227g) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water
  • 1.5 lbs (680g) boneless, skinless white fish fillets (cod, haddock, or pollock), cut into 1-inch chunks
  • 1.5 lbs (680g) russet potatoes, peeled and cut into 1/2-inch thick wedges
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 1/4 cup (60ml) malt vinegar
  • 2 tablespoons (30g) all-purpose flour
  • 1/4 cup (60ml) chicken broth
  • 1 large egg
  • 1 tablespoon (15ml) milk or water

Instructions:

  1. Make the Dough: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Flatten into a disc, wrap, and chill for at least 20 minutes.
  2. Prepare the Chips: Toss potato wedges with olive oil, salt, and pepper. Roast in a preheated oven until tender and slightly browned.
  3. Cook the Fish: Gently pan-fry or bake the fish until just cooked through and flakes easily. Season with salt and pepper.
  4. Assemble the Filling: In a saucepan, add chicken broth, cook the potatoes until tender and slightly browned. Toss the flour with the fish, then pan-fry or bake until just cooked through and flakes easily. Season with salt and pepper. Toss potatoes, and fish together. Sprinkle in the vinegar.
  5. Assemble the Pias: Roll out the dough on a lightly floured surface. Cut out circles using a cookie cutter or bowl. Place a spoonful of fish and chip filling in the center of each circle.
  6. Seal and Bake: Fold the dough over the filling to form a half-moon shape. Crimp the edges to seal. Brush with egg wash. Bake in a preheated oven until golden brown.