Description
Incredibly delicious fish pie. On the table is always a favorite. Try it!
Ingredients
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Flour
300 g
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Salmon
400 g
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Butter
100 g
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Sour cream
150 g
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Salt
0.3 tsp
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Pineapple
300 g
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Leavening agent
1 tsp
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Chicken egg
1 piece
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Carrots
3 piece
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Onion
2 piece
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Vegetable oil
2 Tbsp
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Soy sauce
3 Tbsp
Cooking
The dough will do in a food processor. Combine the sifted flour with the baking powder, salt, and softened butter, add sour cream. Knead a soft dough, wrap it in cling film and put for 30 minutes in the refrigerator.
Chop the onion finely, carrot RUB on a coarse grater. In a pan heat the oil and fry it until transparent bow. Add carrots and fry until Golden brown. Cool.
Add in the fried soy sauce Kikoman 1 tbsp
Fresh salmon, cut into pieces.
Roll out the dough into an oval layer size of the pan. Put the dough on the parchment and with parchment again put on a work surface.
Spread on dough in the center, the half portion of the hot plate.
On top of the stuffing, lay the fish.
Pour the sauce Kikoman 2 tbsp
The side edges of the dough cut the size of 1.5 cm as pictured.
On top lay the remaining carrot fried. At the base of the fish forming a lip as pictured
Lubricates protein the pie filling.
Join the strips of dough around the perimeter of the filling, leaving a small gap for scales. Form a ponytail.
Lubricates the surface of the pie with egg yolk.
Cut the pineapples in scales, as in the photo.
In the holes between the strands of the inserted plates of pineapple, mimicking fish scales.
Put the pie on a baking sheet with parchment. Put the tart in a preheated 180gr. the oven and bake for 40 minutes. If the tail and head will burn, cover with foil these places and continue to bake. From cranberries or red currants, make fish eyes. The cake is ready!
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