Recipe: Fish & Vegetable Pie step by step with pictures | Handy.Recipes

Fish & Vegetable Pie

Cooked Fish & Vegetable Pie

Nutritional Value

Yeast dough pie filled with fish and vegetables. Juicy, fragrant, fluffy, tasty and filling. Lots of filling, not much dough! Such a pie will decorate any festive table. That is why it is possible to cook it in the form of a pig, the symbol of the coming year. Enjoy it!

Author of the recipe

Ingredients for the fish and vegetable pie:


Dough

  • Wheat flour / Flour (+-15 g) - 300 g
  • Milk (+1 tablespoon) - 100 ml
  • Water - 100 ml
  • Bran - 10 g
  • Corn oil - 25 ml
  • Sugar - 10 g
  • Salt - 1/3 teaspoon
  • Yeast (no slide, dry instant) - 1 teaspoon

Stuffing

  • Fish fillet - 250 g
  • White cabbage / Cabbage - 200 g
  • Carrots - 100 g
  • Onions - 100 g
  • Salt - to taste
  • Black pepper - to taste
  • Vegetable oil - 2 tablespoon

How to cook fish and vegetable pie step by step with photos


Sift flour. Mix with yeast, bran (wheat, buckwheat, rye), salt and sugar. Pour warm milk, water and corn (sunflower) oil into flour.

Knead the dough. The dough should be pretty dense, hold its shape well and not sticky to your hands or work surface. Put dough in a bowl greased with oil and then tighten with clingfilm plastic wrap. Put the dough in a bowl greased with oil, cover with clingfilm and leave it in a warm place for 40-45 minutes. Since flour from different manufacturers differs in its quality, the quantity needs to be adjusted individually. (put more or less)

While the dough is cooking prepare the filling. Shred the cabbage, cut the carrot into thin slices or use a Korean salad slicer, cut the onion into half rings. Cut fish fillets into small pieces, season with salt and pepper. Almost any fish will do, sea fish (hake, navaga, pollock, cod) or river fish (carp, carp, amur).

Roast the vegetables in vegetable oil over high heat (stirring occasionally) until soft. About 10 minutes is enough. Season stuffing with salt and pepper to taste. Add fish to vegetables, warm all together for a couple of minutes, remove from heat, cool.

Turn out the dough on a floured work surface, then knead. Cut off a small piece for a decoration. (50g) Make a snout, ears and tail for the piglet.

Roll out the larger part of the pastry into a layer 0,7-0,8 cm thick. Place cooled stuffing on top of the pastry. Carefully press down the edges of the pastry to form an oval. Gently place the tart on a baking tray lined with baking paper (grease with oil or oiled pastry) or on a baking sheet. (grease with oil) or use a teflon sheet.

Arrange all (tail, ears, snout) in their places. You can make holes in the heel with a cocktail straw. Visually divide the pie into three parts (2/3 and 1/3) and loosely tie it with cooking thread, well greased with vegetable. oil. The thread should just lie on the dough. Mark the head and torso of the pig in this way.

Cover the pig cake with a napkin or a thin towel and keep it warm for 20 minutes. Then grease the cake with milk (1 tablespoon). Make piggy eyes out of black pepper peas.

Bake the pie in a preheated 180° oven for 35-40 minutes until evenly browned. Always keep in mind the peculiarities of your technique.

Put ready pie on a rack, take off culinary thread. Done!

Nutritional Value:

Whole Dish:
Calories
8759.3 Calories
Protein
76 g
Fat
822.7 g
Carbohydrates
269.5 g
100g:
Calories
442.4 Calories
Protein
3.8 g
Fat
41.6 g
Carbohydrates
13.6 g

Salt, Black Pepper, Onion, Vegetable Oil, Flour, Sugar, Water, Milk, Vegetable, Cabbage, Fish, Bread, Fish Fillet, Yeast, White Cabbage, Carrot, Bran, Corn Oil, Cakes, Dough

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