Pies with fish

Let's start the fish pie recipe with dough - combine water and milk in a stewpan, heat to 40 degrees. Dissolve the yeast in warm milk, stirring it with a whisk.

Now add to the yeast sugar and 1 tbsp. l. flour. Use a whisk to break up the lumps and leave the dough to rise for 15-20 minutes.

When a characteristic yeast “cap” appears on the dough, add the egg, salt and vegetable oil. Mix the mass.

Add flour to the dough in portions. Lightly knead the dough in a bowl and then transfer it to a table sprinkled with flour. Knead it with your hands for about 3-5 minutes.

Form the dough into a ball and transfer it to a clean bowl greased with vegetable oil. Cover with a towel or film, and then let the dough rise for 40-60 minutes.

Remove the bones from the fish fillet and remove the skin. The fish itself can be anything; it is more convenient to use hake or cod fillet in the recipe. Cut the fish into medium cubes.

Finely chop the onion and then lightly sauté in vegetable oil. Let it cool down. Then add the onion to the fish, salt, pepper and add finely chopped greens.

Gently knead the dough and divide into 2 equal parts. Roll each piece of dough into a sausage and divide into 4 smaller pieces.

Roll the pieces into flat cakes with a rolling pin. Place 1 heaped tablespoon of filling on each.

We form the shape of the pies. First we pinch the edges on one side and then on the other, leaving a hole in the center.

Place the pies on a baking sheet. Leave the pieces for 20-30 minutes under a towel to proof. Finally, brush the surface of the dough with beaten egg yolk.

Bake pies with fish in the oven, preheated in advance, at 180 degrees for about 25-30 minutes. Remove from the pan and let cool slightly.

While the pies are still warm, place 1 small piece of butter on top of the fish filling. A simple recipe with a photo of pies with fish is ready! Pies go great with hot vegetable soup or broth. And just eating a hot pie is an incredible pleasure.
Enjoy your meal!