Fish Pie. Step-by-step Recipe With Photo

The magical smell of fish pie will fill your home and it's hard to believe that nothing is needed to prepare it: flour, yeast and oily sea fish. The simplest filling for fish pie is mackerel or mackerel. It is necessary that the fish in this pie keep its shape, that is, its meat should be dense and not fall apart during cooking, then the cut of the pie will turn out to be very even and beautiful.

Try to place the fish so that the edges of the dough rise about 1.5-2 centimeters up. If the holes in the pigtail are low, then the juice from the fish pie filling will flow out onto the baking sheet during baking.

You can make "fish" eyes from olives or black peppercorns.

Cooking time: 2 hours
Quantity: 2 large cakes

Fish Pie Ingredients

For the test:

10 g of compressed yeast;
165 ml of water;
6 g sugar;
4 g of salt;
300 g wheat flour;
15 g olive oil;
1 egg.

For filling:

2 mackerel (mackerel) medium;
4 onions;
spice.

Method for making fish pie

Cooking the dough. Dissolve sugar and compressed yeast in water heated to about 35 degrees Celsius. I just pour hot water from the tap, although many will probably condemn me. When yeast bubbles appear on the surface, add the solution to the sifted flour mixed with salt and knead the dough.

Pour olive oil into a bowl, coat the dough with it well. Cover the bowl with plastic wrap. The dough will grow in a warm place for 50 minutes.

Knead the dough and collect all the remaining butter from the bowl into it. The finished kolobok turns out to be soft, elastic and incredibly pleasant to the touch.

We clean the fish and simmer with vegetables

While the dough was growing, let's make the filling. We clean mackerel or mackerel from heads, entrails and fins. Be sure to remove the dark streak of blood along the ridge. Pour some cold water into a deep frying pan, add salt, onions, fennel seeds, herbs and bay leaf. After the water boils, cook for 10 minutes, closing the lid.

Simmer finely chopped onion in olive oil. Then we spread the mackerel on half

Cool the mackerel in the broth. Separate the ridges, remove all bones. Agree, it is not very pleasant to get fish bones out of the finished pie. Therefore, check carefully for any small bones left along the ridge. Simmer finely chopped onion in olive oil with ground black pepper and salt until transparent. Then spread a generous serving of onion onto half of the mackerel.

Cover the fish with the second half, slightly squeeze

Cover the fish with the other half, squeeze slightly. By the way, milk and caviar can also be boiled in broth and put in the middle of the fish.

Roll out the dough. We put mackerel in the middle

Sprinkle the table with flour. Roll out the dough (layer thickness about 1 cm). Place the mackerel in the middle of the piece. We cut the edges of the dough, leaving uncut fields near the fish. I usually do this with tailor's scissors.

We wrap a piece of fish dough. After we braid a pigtail of dough

First, wrap a piece of fish dough (where the head was). Then we braid a pigtail of dough petals, as shown in the photo. The "tail" can be cut with scissors. We spread the fish pies on a baking sheet lightly sprinkled with wheat flour. Lubricate with raw yolk. Leave it warm for 20 minutes.