Since ancient times, housewives have been baking pies with a wide variety of fillings in Russia. But a special niche among them is occupied by fish pies. The preparation of such a dish is a masterpiece of the art of cooking. It is necessary that the cake was not only tasty, but also juicy.
And in order for your dish to turn out just like that, you need to know that fish loves onions and butter. Only this wonderful duet will help to bake a real fish pie with yeast dough.
For a simple filling, you can, of course, take canned fish, but the real pie will be only with fresh fish filling. We choose fish with a minimum number of bones and preferably fatter. For the pie, sea bass fillet is suitable , ordinary capelin or halibut is what you like best.
Yeast Dough Fish Pie
Let's start with the test. The dough for the pie with fish can be taken ordinary, yeast, to prepare which you will need:
- 1 teaspoon of dried yeast,
- 2 tablespoons of sugar (tablespoons),
- 1 tablespoon of salt (can be sea, chopped), tea,
- 500 ml of warm water,
- 250 g of vegetable oil,
- flour.
Knead the dough, and flour should come in exactly as much. to get a tight, but well-rolled elastic test. We give him time to rise (one and a half hours). Then knead again and divide into two parts.
For the filling, we clear the fish and free it from the ridge, tail and head. Slightly salted.
One part of the dough is for the bottom of the pie. Thoroughly grease the baking sheet with butter and lay the rolled dough on it. Put the prepared fish on top and cut the butter (cream) into slices on this layer.
The next layer is onion, cut into large rings. Here I would like to note that the masters of culinary art believe that the onion in the pie should be no less than fish. This will make it more juicy and give tenderness.
Now we roll out the second piece of dough and cover our pie, connecting with the bottom piece of dough and pinching the edges.
Beat the egg and grease the top of the pie with a silicone brush. Do not forget to pierce it in several places. You can make one hole in the middle, from where excess air will come out.
We heat the oven (180 degrees) and place the baking tray with the cake inside. Baking time is thirty (forty) minutes.
After your pie with fish from yeast dough is ready, quickly grease it with butter (creamy) and wrap it in a towel, allowing the dough to soften.
Another variety of pies is pie.
Pie with fish is no less tasty than a traditional pie. We suggest to try pies and salmon.
We will need:
- two glasses of wheat flour, sifted,
- 3 tablespoons of oil (vegetable), tablespoons,
- 30 g of yeast,
- 300 g of fish fillet (salmon and pike),
- 3 pcs. eggs
- black pepper, breadcrumbs, salt.
In preheated milk, we breed yeast, gradually adding flour. Cook the dough and leave it to rise.
Then add two yolks to it, vegetable oil. Knead the dough well and leave it to rise again.
While the dough rises a second time, finely chop the pike fillet, pepper, salt and fry in a pan.
From the risen dough we roll out a thin layer and squeeze medium-sized circles out of it. We put pike stuffing in the middle of each workpiece, put a piece of salmon on top and carefully pinch the edges, leaving the middle open.
On the pre-greased baking sheet we put the pies and leave for fifteen minutes to make the dough distance.
After that, we grease everything with an egg (previously whipped) and sprinkle with breadcrumbs.
Pies are baked in the oven, preheated to 220 degrees.
Ready-made open pies are perfect for the ear, meat broth.
Pie with fish from yeast dough is a great dish, but it takes a lot of time to prepare it. And if the guests are on the doorstep? In this case, instead of yeast dough, you can use shortbread or puff, purchased at the store. Fresh fish can be replaced with canned (in oil).
There are a lot of fillings for pies with fish, you can combine
- fish and rice,
- fish, eggs and rice,
- fish, rice and sauerkraut.
The main thing is to remember the basic rules for preparing this dish: fish loves onions and butter. Now enjoy the amazing cake! Good appetite!