Description
Why "holiday"?... Because pies is a decoration of any feast! I tried different toppings: with rice, with a piece of fish, etc., but this one I like the most! Two kinds of fish, no rice and tarragon oil / estragon oil make the stuffing very juicy and flavorful. Generally, tarragon oil / estragon oil combines very well with fish of all kinds. On the website there are options of pies, but try mine, and I'm sure you will not be disappointed!
Ingredients
-
Flour
2 cup
-
Vegetable oil
3 Tbsp
-
Yeast
25 g
-
Milk
1 l
-
Salmon
300 g
-
Fish fillets
300 g
-
Chicken egg
2 piece
-
Green onions
100 g
-
Salt
1 tsp
-
Black pepper
0.5 tsp
-
Butter
150 g
-
Tarragon
20 g
-
Shallots
2 piece
-
Lemon
0.17 piece
Cooking
Prepare yeast dough. I will briefly describe my method of kneading, but you can make it your favorite way. Fresh yeast dissolve in warm milk, combine with half of the sifted flour, stir and let rise slightly. Enter the two egg yolks and pour in vegetable oil and add the remaining flour, knead well and place in a warm place to rise. My dough came in slow cooker 30 minute mode ("Yogurt").
To prepare tarragon oil / estragon oil. Have to cut the tarragon leaves from the sprigs and finely chop them with a knife. In a pre-softened at room temperature butter, add chopped tarragon, salt, pepper, lemon juice, knead thoroughly. Put in cooking bag and squeeze on a flat surface oil in the form of small flowers or savitskov, put on 15-20 minutes in the freezer.
Fish fillet (salmon and pike perch) boiled in milk for 20 minutes, cool.
Shallots finely chopped and fry in vegetable oil for just 2-3 minutes. Chop the green onions finely.
Disassemble the fish fillets into small pieces, add shallot, green onion, salt, pepper. Mix well. The stuffing is ready.
Roll the dough to a thickness of 2-3mm and cut out identical circles with a diameter of about 6-7cm.
In the middle of each circle put 1-2st. L. toppings and sasobit edges, leaving the middle hole. Put the pies on a baking sheet, covered with baking paper. Grease milk. Bake in a preheated 180 degree oven for 20-25 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.