Likely to talk about what kind of yummy it is not worth it. On a table, a pie with fish usually does not lie. If you do not believe me, you can experiment. I bring to your attention the following recipe for baking this miracle. So:
Fish pie "Don Cossack"
The dough for him should be yeast. You obviously know that yeast dough can be cooked in a steamed and non-steamed way. For a fish pie , unspoiled is more suitable, and it is better to leave the steamed for baking sweet and rich products.
Preparation of the test: for half a liter of ordinary milk you need only half a pack of margarine or butter, a spoon (tablespoon) of sugar, one and a half tablespoons (tea, naturally) salt and a kilogram of flour. Yeast can be taken dry, fast acting. With them, our fish cake will be ready much sooner.
In warmed milk (its temperature should not be too high, since the yeast will die otherwise!) Pour sugar, salt, put the yeast previously dissolved in water or milk, add flour, and roll up the sleeves and knead the dough.
At the end of the batch, pour the melted butter or margarine. You can replace these fats with one hundred grams of vegetable oil. But, based on experience, I advise you to take margarine. With it, the dough is always more magnificent!
Knead the dough until it finally stops sticking to your hands. Kneading the dough, cover it and set in heat. When it rises well, you need to slightly knead it and let it rise again. While the dough is coming up, let's get in the filling. On the Don, it is customary to cook a pie with red fish or with such a river, in which there are fewer bones. It can be zander, which is called sulah there, or, better, carp. You can use bream, but in this case you have to tinker with the bones, choosing them.
Cooking toppings
Mistresses on the Don understood that river fish in a pie should not be raw, it is unsafe for health. Therefore, it was previously cut into pieces and cooked to such an extent that it departed well from the bones. After that, the fish bones were carefully selected. The fish was chopped with a knife or hands. How much fish do you need? At least for a dough from a kilogram of flour you need to take it about a kilogram. The bigger, the tastier the fish pie will be on your table.
For the filling, you will need several (3-4) large onions, two to three carrots and several (3-4) parsnip roots (by the way, on the Don carrots and parsnips are called red and white roots). Finely chop the onions and roots, fry them individually in vegetable oil and mix with chopped river fish. Yes, do not forget to salt and pepper the filling. Cossacks on the Don pepper usually did not spare. If you have a little fish, you can boil rice until half-cooked and add to the filling.
The dough is divided into approximately two parts. The one that goes to the top crust should be a little smaller. Roll out the dough to a thickness of 1 cm and put on a greased baking sheet. We spread our filling, the future upper crust and pinch the cake. In the upper crust, make 3-4 small holes with a knife, grease the fish cake with butter or egg on top and let it rise for 20 or a little more minutes. We put in the oven and bake at 200 degrees for about 20-30 minutes.
When the cake is browned on all sides, we take it out, sprinkle it lightly with water, cover it with a thick towel and set it to soften. After 20 minutes, when the lower crust is soft, grease the cake on top with butter. Now you can serve it on the table.
Is it possible to make a pie with canned fish in a similar way? Can. For the filling, you need to take canned food in natural juice or in oil. Sardine is well suited for this purpose. The filling can be done as described above, only with the addition of rice. You can put canned fish in pieces without chopping. Cooking dough and baking are no different. This cake also turns out to be tasty, although it is far from the first.
Good luck with your pies and bon appetit!