Fish pie

Description

PIR, pie, pies - cognates. Feast - the feast, and then the pie on the table should be festive. This is how I propose to bake.

Ingredients

Brew

300 ml
Flour

350 g
Rye flour

220 g
Salt

1.5 tsp
Honey

1.5 Tbsp
Lard

2 Tbsp
Yeast

1.5 tsp
Catfish

600 g
Squid

1 piece
Onion

1 piece
Vegetable oil

1.5 Tbsp
Salt
Black pepper

Cooking

To prepare the dough. I was kneading in the bread machine on the "Dough". According to the instructions, to load the ingredients into the bucket of HP. In my case, pour kvass, kvass 100 ml. of double fermentation from TM Ochakovo.

Pour 200 ml. of kvass Borodinsky home "Family secret". Add honey.

Sift both types of flour, pour in the bucket + salt.

Add yeast. With the addition of the brew, the amount of yeast is reduced. Place the bucket in HP, to include the "Dough". After 10 minutes, gently add the lard ( vegetable oil).

While knead the dough, prepare the filling. Fish and squid to defrost. Clean off with catfish mucus, gently remove the skin ( do not throw, to add when cooking soup or fish soup). Squid cleaned.

Cut catfish pieces, squid medium-sized strips.

Peel the onion, chop and fry in vegetable oil until transparent.

Add to the onions squid, stir fry for 5 minutes.

Put the fish pieces, fry for a few minutes, stirring. Add salt, season with pepper to taste. Cool.

To turn on the oven, heat to 180 degrees. Separated from the test piece at 800 g to Split the dough in greased with vegetable oil table, stretch into a rectangle. On the middle put the stuffing.

Formed into a cake and leave for proofing for 25-30 minutes at room temperature. Mold does not matter in the form of fish, standard rectangular pie is no less delicious. But I like more, a little more effort and... the feast on the table. Bake pie at 180 degrees until dry splinter, 45 minutes. Be guided by your oven.

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