Pie with fish from yeast dough in the oven - how to cook a pie with fish, step by step recipe photos

Rasctegay - it's not just the traditional Russian pies with fish. For many foreigners it is one of the symbols of the country as vodka, black bread and caviar, something out of ancient fairy tales and legends. Delicious pies served at the prince's tower. They were made of pastry, filled with white or red fish. Pies baked and peasant huts, and let the meal was gray, and the fish caught in near the pond, but it was all the same elongated fish cakes with a hole at the top.

How to cook a pie with fish

Pie is always made from yeast dough. And can be from a simple sour, but from fancy, of course, will be more delicious. Today we make butter yeast dough in the bread machine.

How to make yeast dough in the bread machine

The majority of Bread, first pour the liquid ingredients, then add dry yeast go to the very end. we need for the usual pastry:

• water or milk room temperature - 250 ml;
• egg - 1 pc .;
• vegetable oil or melted butter - 1 tbsp. l .;
• salt - 0, 5 h .; l.
• sugar - 2 tbsp. l .;
• wheat flour sifted - 500 g;
• instant dry yeast - 1, 5 tsp..

Load breadmaker, we expose the regime of "Yeast dough" and doing fillings.

Fish filling for pies

For the filling of fish for such cakes have several indispensable requirements: the fish must be without bones, cut with a knife, not is ground in a meat grinder, and, most important for the taste - it should be fat, but not too liquid. Fully meet these conditions expensive varieties of white or red fish, but we will choose the democratic option - join dense, but somewhat dry and oily, but "liquid" fish. For example, you can take a salmon fillet or other lean fish and add pangasius fillet.

Today, we combine the fish filling fat of sole and haddock - a very useful fish cod family with a high content of easily digestible protein.

fillet cut small cubes, finely chopped onions. Minced pepper, mix well, but we will add salt just before molding patties to fish has not given juice.

How to sculpt pies

The approaching dough pieces divide into portions and roll out into a pellet with a diameter of 12-15 cm.

As the patties are elongated filling on round cakes better not to lay the ball, as usual, and sausage.

There is another little trick in pies: stuffing was more greasy, juicy and aromatic, after zaleplevaniya pie we just left in the steam outlet hole put half a teaspoon of butter.

To avoid emerged delicious juice, each pie is required to wrap correctly when baking. We need to carefully sculpt the seams, duplicating them or pigtail wiring, as in the photo.

Pies lay out on floured baking sheet or greased baking paper, cover with a cloth and allow proofing for 20-30 minutes.

After proofing unusual fish patties loosening smeared eggs and sent to heated to 200-220 degrees oven for 30 minutes.

Prepared pies with fish filling nice and hot and cold, and on a weekday, and at the festive table.

Knowing how to cook pies with fish from yeast dough and having to hand my step by step recipe, you will always be able to feed the family and guests delicious and fast.