Pie with fish from yeast dough - the dough is soft and the filling is juicy

Kitchen appliances and utensils:

• oven;
• cutting board;
• sieve for sifting flour;
• silicone mat for rolling dough;
• 2 kitchen bowls (2.5 L, 3.5 L);
• whisk;
• pastry brush;
• parchment paper.

Ingredients

Step cooking

Cooking dough

1. Pour warm water (60 ml) into a large bowl (3.5 L capacity).
   
2. Crush the baker's yeast into the mixture (15 g). Pour sugar in a bowl (1 tsp. With a hill) and a pinch of salt. Stir until the yeast, sugar and salt are completely dissolved.
   
3. Add warm milk (100 ml).
   
4. Add vegetable oil (30 ml) to the mixture, mix.
   
5. Sift flour (450 g), separate 100 grams of flour for adding. Add the sifted flour (350 g) in small portions to a bowl, kneading the dough.
   
6. The dough should be soft and not stick to your hands. To knead the dough, use the separated flour (100 g), pouring it in small portions into a bowl.
   
7. Cover the finished dough with a towel, put in a warm place for 30-40 minutes.
   

Cooking toppings

1. If the fish is fresh frozen, thaw the carcasses first. Wash the fish carcasses (700 g - two medium mackerels). Process the fish - cut off the head, clean from the spine, bones, viscera. Remove the peel.
   
2. Cut the resulting fillet into strips about 2 cm wide. Transfer the fillet to a bowl (2.5 L capacity).
   
3. Peel the onion (200 g), cut it into half rings. Cut the half rings into three pieces in length to get small onion strips.
   
4. Salt onion a little, remember until soft, pour into the chopped fillet.
   
5. Add a mixture of peppers (to taste) and a seasoning for fish (1 tsp.) To a bowl with pieces of fish.
   
6. Mix well, condense the fish, cover, set the bowl aside for 20-25 minutes to marinate the fish.
   

Pie assembly

1. Cover the baking tray with parchment paper.
   
2. Divide the approached dough into two parts, making one part a little larger than the other.
   
3. Roll most of the dough into a round layer of 5-6 mm thick on a silicone mat. When rolling, sprinkle flour so that the dough does not stick.
   
4. Using a rolling pin (having wound the rolled dough on it), transfer the base of the pie to a baking sheet. Place the dough in the middle of the pan.
   
5. Roll the second part of the dough into a round layer 5-6 mm thick. The diameter of this circle is 3-4 cm smaller than the first.
   
6. Drain the resulting liquid from the fish filling. Put the filling on the base for the cake lying on a baking sheet.
   
7. Cover the second round of dough. Pinch the edges.
   
8. Cut the top of the pie with a knife in the center crosswise so that there is an outlet for steam.
   
9. Break an egg (1 pc.) Into a plate, beat with a whisk. Put the egg mixture on the cake.
   
10. Put the pie in the oven. heated to 180 ° C for 35-45 minutes. Cooking time depends on your oven. Readiness is determined by browning the cake.
    
11. Let the finished cake cool, cut into portions.
    

Video recipe

The video describes in detail all the stages of preparation of products and the assembly of fish pie:

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