Since ancient times, fish pies have been famous in Rus', both filled with fish only and with a mixed filling of fish and other various products: vegetables, cereals, eggs. Such pies were and remain popular both in the northern and eastern regions, and in the south, especially in the Cossack villages of the Don and Kuban. Of course, each housewife has her own secrets for preparing fish pies, but there are also certain rules for preparing delicious and satisfying pies that are so beloved not only in the old days, but also in our time, which it would not hurt to get to know.
Cutting and baking fish pies
Dough for fishmongers
Fish pies are baked mainly from yeast (sour) dough prepared from both wheat and rye (or a mixture of both) flour - depending on the purpose and special (ritual) significance of the pies.
Fishcakes made from unleavened dough are no less tasty, however, the fragile structure of such dough (especially crumbly or buttery) does not guarantee that the pie will turn out juicy, since during baking the dough may not retain fish juice.
Forms for cutting pies
The traditional form of cutting fishmongers is closed pies in the shape of a “boat”.
The fish for pies is thoroughly washed, cleaned of entrails, heads, fins and tails and used whole for filling, placing it on a relatively thick rolled out layer of dough. The ends of the dough are connected and pinched with a beautiful seam, which also decorates the pie.
You can also cut the fishmonger into a square of two layers of dough: the lower (thicker) and the upper thin. A layer of fish cut into pieces, seasoned to taste with spices, is placed on the dough and covered with the top layer of dough. The cake is pinched into a regular rectangle and its surface is decorated as beautifully as possible.
Also interesting is the triangular shape of cutting fish pies, in which the filling is mainly filled with minced fish, natural or mixed with various vegetables, cereals, hard-boiled eggs and other products.
You can also bake a round rybnik - fish mince is used to fill it. When cutting such a pie, be sure to leave a hole in the center for steam to escape during baking. You can pour a little sour cream into the middle of the pie through this hole to make the fish more tasty and tender.
Open and half-open fish pies are baked from fillets of fatty, low-bone fish, cut into pieces and placed on a layer of dough; The edge of the pie is sealed with a beautiful seam. The open surface of the pie should not be particularly large, that is, the dough base of the pie also captures part of the filling when cutting. You can also pour a little non-acidic sour cream into such an open pie before baking.
Baking fish pies
The fish pie is baked for quite a long time - about 2 hours in a medium-heat oven. When baking, you need to pay special attention to the surface of the pie and cover it in time with a wet sheet of white paper so that the beautifully decorated pie does not burn.
After removing the finished pie from the oven, you need to shake it slightly: if the fish lags behind the dough base, it means the pie is well baked, or otherwise it needs to be put back in the oven and finished baking.
Fish pies are served only hot, since it is hot fish pies, straight from the oven or oven, that have a unique aroma and taste. The surface of the hot pie can be greased with non-acidic thick homemade sour cream or melted butter. To taste, you can use vegetable oil to grease the pie.
Fish pie for Lent
Products for rye unleavened dough
* 2 thin glasses of rye flour
* 1 glass of water
* a pinch of salt
Products for filling
Option 1
* 2 small zander
* 2-3 onions
* dill and parsley, bay leaf, salt and ground black pepper to taste
Option 2
* 2 trout
* 2 onions
* 2 tbsp. spoons of butter
* salt, spices and chopped dill and parsley to taste
Option 3
* 1 kg. capelin
* 2-3 onions
* 1 tbsp. spoon of butter
* salt, pepper, bay leaf and chopped dill and parsley to taste
Preparing the dough
For a lean fishmonger, it is best to prepare a simple dough from rye or mixed with wheat flour, taking the proportions according to the recipe. If the fisherman is not preparing for Lent, you can use ordinary yeast or unleavened dough for it. You can also prepare the dough according to the recipe using milk, yogurt or whey instead of water.
Preparing the filling and cutting the pie
From the prepared dough, roll out a layer of the required size up to 1 cm thick and transfer it to a sheet or baking sheet greased with oil.
Thoroughly clean and wash small pike perch, removing gills, larynx and eyes. Salt the fish inside and out, place it whole on the prepared layer of dough. Sprinkle the fish with thinly sliced onion, sprinkle vegetable oil on top or place thin slices of butter over the surface of the fish. Sprinkle chopped bay leaf, chopped parsley and ground black pepper on top. Give the cake a boat shape and pinch the seam with a beautiful “rope”.
Baking a pie
Prick the surface of the pie in several places with a fork and brush with sweet tea or sour cream. Bake in a medium-heat oven until done. Grease the hot pie with vegetable or butter and let it stand for a while, wrapping it warmly so that the pie crusts become softer.
Country style fish pie with tomatoes
Products for the test:
* 250 g flour
* half a glass of warm water or milk
* 25 g yeast
* 3 tbsp. spoons of vegetable oil
* a pinch of salt
Products for filling:
* 400 g fish fillet
* 100 g pickled onions
* 200 g small canned or fresh tomatoes
* 100-150 g hard cheese
*salt and pepper to taste
Preparing the filling
Cut the prepared fish fillet without skin and bones into small pieces and simmer in a small amount of lightly salted and acidified water over low heat until soft. Cut the pickled onion into rings. Wash and dry small fresh tomatoes; Remove the canned tomatoes from the brine and dry them as well. Cut hard cheese into small cubes.
Cutting and baking the pie
Using all the products suggested in the recipe, prepare a straight yeast dough. Let it ferment well and cut into a round piece, the size of a frying pan. Transfer it to a frying pan prepared for baking, grease the surface of the dough with vegetable oil.
Place a layer of fish prepared for baking on the dough, spread a layer of chopped (or whole, if the onions are very small) pickled onions and tomatoes on top. Evenly distribute hard cheese cubes over the surface of the filling and sprinkle with vegetable oil. Instead of fresh fish, you can use any fish canned in oil or in its own juice to fill the pie.
Seal the edges of the pie with a nice seam and bake it in a hot oven until done.
Pickled onions can be prepared quite quickly as follows:
Pour 0.5 cups of 6% vinegar and 1 cup of water into the pan, add 1 teaspoon of salt, 2 tbsp. spoons of sugar, 1/3 cup of vegetable oil, black peppercorns, 1-2 bay leaves and bring everything to a boil. Cut the onion into rings, transfer it to the prepared marinade and let it boil once. Then cool very quickly and keep the onions in the marinade for about another hour.
If you are preparing a lot of onions, put them in a glass jar, pour in the remaining marinade, close the lid tightly and store in the refrigerator.
Rybnik simple pie "Siberian"
Products for the fishmonger:
* 600 g of yeast sponge dough made from rye or wheat flour
* 600 g fish fillet without skin and bones
* 1 tbsp. spoon of butter
Cutting and baking fishmonger
Cut the pie closed or open, choosing any shape - round, square or boat-shaped. Place pre-salted fish fillet on the cut bottom layer of dough, sprinkle it with oil and then cut and bake the pie, as in previous recipes.
The size of such a fish cake is small and it takes slightly less time to bake than large pies.
Grease the finished pie with non-acidic sour cream or butter and serve hot.
Mushroom fish pie
Preparing the filling
The proportions of products for filling are arbitrary, depending on taste.
Prepare the filling from dry, pre-boiled and then fried mushrooms (or from fresh mushrooms), mixing them with finely chopped and also fried onions and finely chopped carrots. You can fry prepared mushrooms along with onions and carrots. Add chopped hard-boiled eggs to the filling, salt and pepper to taste.
Preparation of minced fish
Prepare fish fillet without skin and bones, pass it through a meat grinder. Add white bread or rolls soaked in mushroom broth and well squeezed, chopped hard-boiled eggs, salt and ground pepper to taste.
Cutting and baking the pie
Cut the pie half-open from unleavened butter or yeast dough. Roll out the dough into a thin flat cake, place it on a greased frying pan, sprinkle with ground breadcrumbs. Place a layer of minced fish on the dough, smooth it out and place the mushroom filling on top of it. Place another layer of minced meat on top and form a half-open pie. Bake it in a medium-heated oven until completely cooked, so that no steam escapes from the hole in the pie.
If desired, minced fish for the pie can be pre-fried, then strained off excess oil and cooled.
Grease the surface of the hot pie with vegetable oil and serve hot.
Fish pie "Siberian" with potatoes
Products for filling:
* 500 g fish fillet
* 1-2 onions
* 2-3 potatoes
* 2-3 tbsp. spoons of butter
*salt and spices to taste
Preparing the filling
Cut the fish fillet (without skin and bones) into medium-sized pieces and lightly salt them. Peel the potatoes and cut into thin circles or slices. Cut the onion into thin half rings. Instead of raw potatoes, you can use mashed potatoes by preparing them with the addition of separately fried finely chopped onions and a small amount of milk. Salt the puree to taste.
Cutting and baking the pie
The pie is prepared closed from unleavened yeast dough prepared using the sponge method. The shape of the pie is round or rectangular. The dough piece for the bottom of the pie should be slightly thicker than for the top.
To fill the pie, first place a layer of raw potatoes or mashed potatoes on the dough, then - prepared fish fillet and on top, evenly distributing the filling over the surface, place a layer of onion. Sprinkle the entire filling with melted butter or slightly warmed vegetable oil.
Then form a closed pie, connect the edges of the top and bottom layers of dough with a beautiful seam. If desired, decorate the pie with dough decorations, brush the surface with beaten egg and be sure to pierce it with a fork in several places.
Bake the pie in a well-heated oven until done. Brush the hot pie with melted butter and serve immediately.
Fish pie "Siberian" with millet porridge
Products for the fishmonger:
* 300 g unleavened dough made from wheat flour
* 250 g fish fillet
* 150 g. cool millet porridge
* 2-3 hard-boiled eggs
* a mixture of butter and beaten egg to grease the pie (2 teaspoons of butter per 1 egg)
Cutting and baking fishmonger
Roll out (the size of a whole fish or its pieces) a layer of dough prepared according to any of the recipes chosen by the housewife.
Spread pre-cooked and well-cooled millet porridge on it in an even layer. On top of it is a layer of finely chopped hard-boiled eggs and then pieces of prepared fish fillet or whole fish.
Form a closed pie, nicely pinching the edges of the dough in the form of a scallop or crown. Grease the surface with the egg-butter mixture and bake the fishcake in a well-heated oven until cooked.
Grease the hot pie generously with melted butter and cover with a towel. When serving, cut off the top of the pie and move it to the side without removing it from the pie. You can also cut it into portions and serve along with pieces of pie.
Fish pie "Arkhangelsky"
Products for the test:
* 200 g each of rye and wheat flour
* 1 glass of water
* 60 g butter
* a pinch of salt
Products for filling:
* 800 g fish fillet
* 2-3 onions
* 200 g lard or 2-3 tbsp. tablespoons vegetable oil for frying onions * 1 raw egg yolk
* 2 tbsp. spoons of cream or milk
Preparing the dough
Mix rye and wheat flour together and sift into a bowl. Pour in cold water in a thin stream and continuously knead the dough. Add melted butter and salt to it while kneading. Roll out the dough to the desired size and thickness, sprinkle with flour, fold in half and refrigerate for at least half an hour.
Preparing the filling
Chop the onion and fry with diced lard (this filling will be juicier) or in butter. Pass the prepared fish fillet without skin and bones through a meat grinder (preferably from low-bone fish - cod, pike, pike perch). Add a little cream or milk to the fish mixture, add salt and pepper to taste and mix thoroughly.
Cutting and baking the pie
Place the filling in an even layer on half of the dough layer and cover with the other half of the dough. Pinch the seam, brush the surface of the pie with egg yolk (you can rub it with butter) and bake in the oven over low heat. The pie takes a long time to bake, so during the baking process, periodically brush the top of the pie with melted butter, margarine or lard.
After removing from the oven, grease the cake again and place it on a plate, cover with a towel. Serve the pie warm and add mustard or grated horseradish seasoning separately.
Fish pie stuffed with rice and eggs
Products for the test:
* 1.25-1.3 glasses of water or milk
* 50-80 g yeast
* 2-3 eggs
* 100 g butter
* 600-800 g flour
* a pinch of salt
Prepare yeast dough using any technology (sponge or straight), let it ferment well, pressing it twice with a paddle or kneading it with your hands.
Preparing the filling
Products for filling
* 3-4 eggs
* 1 cup rice
* 600-800 g fresh low-bone fish fillet
* 1 parsley root
* 1 onion
* 100 g butter
*salt and pepper to taste
Boil the prepared rice until almost fully cooked in salted water.
from 1 tbsp. a spoonful of butter, a whole onion and parsley root. Then remove the parsley and onion, place the rice in a colander and drain thoroughly. Place the rice in a bowl, add chopped hard-boiled eggs, chopped parsley and dill. If necessary, add a little rich broth. Season the filling with salt and pepper to taste.
Cutting and baking the pie
Roll out the prepared dough and place it in a deep frying pan, greased with oil and sprinkled with ground breadcrumbs or flour.
Place 3/4 of the prepared rice filling on top of the dough and carefully smooth it out so that the layer is even. On top of the filling layer, place thinly sliced and salted fish fillets (pike, bream, pike perch or other according to your capabilities and taste). Sprinkle the fillets with crushed black pepper and top with the remaining filling.
Place a layer of the remaining dough on the minced meat, pinch the edges and decorate the surface with decorations from pieces of dough. Let the cake rise well, placing it in a warm place to prove. Bake in the oven over medium heat for about an hour. The surface of the risen pie can be greased with a beaten egg, or it is better to grease the hot pie with melted butter - this will make it fluffier and softer.
Lenten fish pie
Products for filling
* 500 g fish fillet
* 2-3 onions
* 2 tbsp. spoons of vegetable oil
* salt, lemon juice and ground black pepper to taste
Preparing the filling
Cut the fish fillet (without skin and bones) prepared for the pie into small pieces, sprinkle with lemon juice, salt and pepper to taste. Place the dish with fish in the refrigerator for 15-20 minutes. Then fry the fish fillet along with finely chopped onion, covering the pan with the fish with a lid so that the filling is slightly browned.
Cutting and baking the pie
Prepare unleavened lean dough (according to the suggested recipes or according to a family recipe), roll it out into a thin oval layer and lightly grease the surface with vegetable oil. Place the prepared filling on the dough in a heap (there should be a lot of filling in the pie so that the edges of the dough can barely be molded together), connect the edges, pinch the seam with a comb.
Transfer the pie to a greased sheet, brush the surface with sweet tea and bake in a hot oven until browned. Grease the hot pie with vegetable oil and serve immediately. The pie can be served with mustard or horseradish seasonings and pickled vegetables.
Potato pie with fish caviar
Products for the pie:
* 750 g fresh fish caviar (pike perch, bream)
* 2 eggs
* 3 tbsp. tablespoons chopped parsley or dill (you can use a mixture of greens)
* 5 tbsp. spoons of ground crackers
* 1 tbsp. spoon of anchovy oil or paste (if possible)
* 2 teaspoons lemon juice
* 1 cup mashed potatoes
* margarine or vegetable oil
*salt and ground pepper to taste
Preparing the filling
Place fresh fish roe in boiling salted water and cook for 10 minutes. Then mix thoroughly with eggs, herbs, ground breadcrumbs, lemon juice and anchovy mass (salted or pickled sprat fillets pounded with butter), add salt and pepper to taste.
Decorating and baking the cake
Grease a mold or deep frying pan with vegetable oil and place the prepared caviar into it. Place a layer of mashed potatoes mixed with a small amount of flour on top, level the surface and sprinkle it with vegetable oil or spread small pieces of margarine over it.
Bake the pie in a medium-heated oven for about half an hour, then carefully tip it onto a plate so that the caviar filling is on top and serve hot.
Pie "Siberian" with fish filling
Products for filling:
* 200 g fish fillet
* 1.5 cups rice
* 1 onion
* 1 full teaspoon of flour
* 1 teaspoon butter
* 1/4 cup fish broth
*salt and ground pepper to taste
Preparing the filling
Simmer the prepared fresh fish fillet without skin and bones in a small amount of fish broth or salted water, adding a bay leaf and black peppercorns. Then pass the fish through a meat grinder and mix with separately boiled fluffy rice. Add flour sauce to the filling and mix well.
Preparing the sauce
Dissolve flour sautéed in a dry frying pan in half a glass of hot fish broth, stir and add finely chopped onion fried in oil. Boil the sauce over very low heat (almost without boiling) for about half an hour until slightly thickened, stirring constantly, add salt and pepper to taste.
Cutting and baking the pie
Make a pie from any well-fermented yeast dough. The cutting shape is round or square. Cut the pie so that there is a square hole in the middle measuring approximately 5x5 cm. Bake in a low-heat oven for about an hour and brush the surface of the hot pie with melted butter or thick, non-acidic sour cream.
Serve it slightly cooled.
Pie stuffed with fish and sauerkraut
Products for filling:
* 600 g (3 cups) sauerkraut
* 100 g butter or 0.6 cups vegetable oil
* 1-2 onions
* 600 g salted fish fillet
* 5 black peas and 2 allspice peas
*salt and sugar to taste
Preparing the filling
Finely chop the onion and fry in oil. Add sauerkraut, crushed peppercorns, salt and sugar to taste. If the cabbage is too sour, rinse it with cold water and drain or squeeze well. Simmer the cabbage covered, adding rich broth if necessary and stirring so that it does not burn. Clean the salted fish, fillet it, cut it into thin slices, removing all the bones, and fry in oil.
Cutting and baking the pie
The pie is best made from puff pastry or unsweetened yeast dough. Place layers of cooled cabbage filling on the bottom layer of dough, on top of it - a layer of prepared salted fish and another layer of cabbage. Cover the filling with the top layer of dough, pinch the edges and bake the pie in a medium-heat oven.
A pie with this filling is good to make during Lent using Lenten dough. Along with the fish, you can add 50 g of dried mushrooms, pre-boiled, finely chopped and fried in vegetable or butter, into the filling.
Lenten pie stuffed with herring and potatoes
Products for the test:
* 600 g flour
* 1 glass of warm water
* 30-50 g yeast
* 1/2 cup vegetable (preferably mustard) oil
* 1 teaspoon salt
Products for filling:
* 1 kg. herring fillet
* 500 g boiled potatoes
* 5 bulbs
* 2 tbsp. spoons of flour
*salt to taste
* vegetable oil for frying fish
Preparing the filling
Boil the potatoes in their skins in salted water, cool, peel and cut into thin slices. Cut the onion into rings, fry in well-heated vegetable oil, lightly sprinkle with flour, salt and ground pepper. Salt the herring fillet, lightly sprinkle with vinegar or lemon juice, cut into pieces and fry on both sides in vegetable oil.
Cutting and baking the pie
From the products taken according to the recipe, prepare lean yeast dough, let it rise twice, each time kneading it with your hands or pressing it with a wooden paddle.
Cut the bottom layer of the pie from the finished dough, place it on a frying pan greased with vegetable oil, carefully straighten it and prick it in several places with a fork. Grease the surface of the dough with vegetable oil, place a layer of prepared boiled potatoes. Place the fried fish on it and place a layer of fried onions on top. Cover the filling with the top layer of dough, rolling it out to a thickness of no more than 1 cm. Pinch the edges with a nice seam, prepare decorations in the form of twigs or spikelets from the dough (leaving it when cutting the pie), brush the top of the pie with sweet tea and bake the pie in a preheated oven until readiness.
Lightly grease the hot pie with vegetable oil, transfer it to a wooden cutting board, cover with a towel and let stand for 10 minutes. Serve the pie as a separate dish or with fish broth, soup, or fish soup.
Pie stuffed with fish and sausages
Products for filling:
* about 1 kg. pike fillet
* 600 g sausages
* 4 tbsp. spoons of butter
* salt, ground pepper and dill to taste
Preparing the filling
Fry the prepared pike fillet, cleared of skin and bones, in oil (butter or vegetable) and finely chop. Season the minced meat to taste with salt, ground pepper and chopped dill (you can use dried dill).
Cutting and baking the pie
Prepare yeast dough for the pie to taste, roll out two identical layers of the required size. Place one layer on a greased frying pan, put the fish filling on it, sprinkle finely chopped sausages on top and sprinkle with melted butter. Place the second layer of dough on top, pinch the edges, and prick it in several places with a fork. Let the cake rise slightly and bake it in a medium-heat oven.
Brush the surface of the hot pie first with water and then with butter.
Serve the pie slightly cooled.
Never be afraid to do what you don't know how to do. Remember: the ark was built by amateurs. Professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin Seize the moment. Think of all those women on the Titanic who refused dessert. - Erma Bombeck My weaknesses are food and men. Exactly in that order. - Dolly Parton If you go to the store to buy bread, the chance that you will come out with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schulz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I’m afraid of heartburn or an allergy to caviar from Hennessy, that I’ll get lost at night in a large apartment on Rublyovka and die. - KVN song Everything that I like in life is either immoral or it makes me fat. - François de La Rochefoucauld I use wine when cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you rule a country in which there are 246 varieties of cheese?" - Charles de Gaulle What disgusting, what disgusting this jellied fish of yours! - Hippolyte in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - Heroine Audrey Tautou in the film “Fatal Beauty” When there are major troubles, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? - Cindy Garner Camembert... is another man’s friend in difficult times. - Georges Clemenceau You Are you crazy? A dear friend flies in from afar for a minute - and you don’t have a cake! - Carlson, who lives on the roof. There’s a bakery on our street called “Bonjour, croissant!” Hello, toast!" - Fran Lebowitz. And I'll open a bakery in Washington, "Hey, damn it! - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen A robot will never replace a person! - Ogre If you want to know me, eat with me. - James Joyce Uh-oh, dear! What kind of peacock is this? Don't you see, we're eating... - Genie from "The Adventures of Munchausen" If a country doesn't have at least fifty varieties of cheese and good wine, it means the country has reached the end of its rope. Salvador Dali By chewing your food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, “12 Chairs” Nothing brightens up the table like a firecracker in Olivier! - Folk wisdom. If you have unexpected guests and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey... I just don’t understand what the secret is... If there is honey... then it’s immediately gone! - Winnie the Pooh Today I will be photographed for the magazine "Skilled Cook". I urgently need to wash myself and buy new insoles! - Freken Bok I haven’t eaten lobster for three days. - A snickering official (KVN joke) Hunger is not a thing - it won’t run away into the forest. - Popular wisdom Nothing improves the taste of home-cooked food more than studying prices in a restaurant. - Folk wisdom
Dough recipe from lubany_b., the filling is from me.
Quote:
Dry yeast (1.5 teaspoons),
flour (400g),
salt (2/3 teaspoon),
butter (80g),
egg (1 pc., scramble in a plate, 2/3 into the dough, leave 1/3 for greasing the pie),
water (200 ml).
Dilute the yeast in 100 ml of water (leave 100 ml for further kneading), add 2 tbsp. spoons of flour (take from the total amount provided in the recipe). Leave to rise for 20 minutes in a warm place. Combine the yeast solution with the remaining ingredients and knead into a not very stiff dough.
Let rise 2 times in a warm place.
Instead of an egg, I used 2 yolks and added half a teaspoon of sugar to the dough, and it took me a little more flour (well, it depends on the flour).
You will need (for a mold 24 cm in diameter):
For the test, see above.
For filling:
Fish - approximately 0.8 - 1 kg (I have salmon, hake and sole, each about 250-300g net);
Onions – 3 medium onions;
Green onions - 4 large ones (for beauty, you can replace them with onions; there is never too much onion in this dish);
Potatoes (preferably “mashed” varieties) – 3 pcs. (average);
Black pepper (from a grinder), salt - to taste;
Vegetable oil – 2 teaspoons.
For yushka:
Fish or fish products - half a 3-liter pan by volume (I have the head, body and skin of pike perch, tail and skin of salmon, etc.);
Carrots – 1 pc. (large);
Onion - 1 pc. (large);
Bay leaf, black pepper, allspice, cloves, basil, dill, parsley, salt - to taste;
Chopped dill, parsley, green onions - for serving.
Let's start with the yushka:
I poured cold water over the fish (so that the water just covers the fish, the fish must be “strong”), added “quartered” onions and carrots, and cooked over low heat for an hour. Then I removed the fish, lightened the broth with protein and shell, and strained it. Added seasonings and salt to the light broth.
Usually, only black pepper, bay leaf and dill with parsley are put into the yushka, but for this dish the yushka should be not just aromatic, but spicy.
Due to the unappetizing nature of the spectacle, I did not photograph the process.
Let's start with the filling:
I cut the salmon into slices, other fish into 1.5 cm cubes,
I cut the potatoes and onions into thin slices, and coarsely chopped the green ones. 
The dough has come up - we begin to “build” the fishmonger. 
I took about 2/3 of the dough, rolled it out, lined a flour-powdered mold (so that there was a little overhang from the edges), lightly greased it with vegetable oil, lined the surface with onions, 
added green onions, salt and pepper (the whole filling is salted/peppered in layers only after adding), 
layer of salmon (and press/compact the layers, but carefully, without fanaticism), 
then mixed hake and tongue. 
Another layer of onion 
and finally, a layer of potatoes (instead of potatoes, you can use crumbly rice or millet porridge). 
From the remaining dough, I rolled out the pancake to the size of the pan, greased it with butter, placed the butter side on the filling, and pinched the edges. Turned the pie over onto a baking sheet (you can bake it in a tin, but then the filling layers are in reverse order), brushed the surface with egg, sprinkled it with sesame seeds, and made a few punctures. 
After proofing (20 minutes), I put it in the oven. I baked it at 170 degrees for about an hour, then kept it under a towel for 20 minutes.
As a result I got this: 
Incision. 
Serving: don’t rush to cut, this dish will taste better warm or cold, even the next day, straight from the refrigerator, the fishmonger is very good!
Serve with hot soup, generously seasoned with herbs and green onions, and a shot of good vodka from the refrigerator.
Rybnik- one of the varieties of closed snack pies of Russian cuisine. For their filling, whole, cleaned and gutted fish are usually used. Therefore, preference is given to small-boned fish species: halibut, cod, pike perch, navaga, etc.
Previously often fishmongers made in the shape of a boat. When forming pies of this type, the prepared fish carcass was placed, without cutting into pieces (the head was still removed), on dough rolled out in a layer no less than one centimeter thick.
Then the opposite sides of the dough, located on both sides of the filling, were connected and the junction was beautifully pinched. The resulting “seam” also served as a decoration for the fishmonger.
Nowadays, such snack pies often have a quadrangular shape. They can be done in two ways.
1 way:
The dough is rolled out into a rectangular layer, the dimensions of which are only a few millimeters smaller than the dimensions of the baking tray where the pie will be baked. And then transfer it to a baking sheet greased with oil or fat and level it out.
Place the fish on top of it (if smaller fish are used, then place several pieces in a row) and cover with a second layer of dough, rolled out a little thinner than the first. Pinch the edges of the product on four sides, pierce the top fishmonger with a fork and brush with pre-beaten egg.
Method 2:
The entire dough is rolled out into an oval cake, the size of which is much larger than the selected baking sheet. Afterwards, it is transferred to a greased baking sheet and placed there so that the edges of the dough hang down on all sides.
Place the prepared fish with spices and spices on it, as well as the rest of the additives provided for in the recipe, and form a rectangle, connecting the opposite ends of the dough and carefully pinching them.
A neat “seam” in the middle fishmonger, and is its unique decoration. Then perform the same actions as in the first method.
We must not forget that fishmongers made from yeast dough take a very long time to bake (sometimes two hours or more). To prevent the top of the pies from burning, it is covered with thick paper dipped in water, and the products continue to bake. But as soon as the paper becomes dry, it is moistened with water again.
Homemade fishmonger recipes
Homemade fishmonger's recipe with pike perch
Required:
for test:
- 2 tbsp rye flour,
- 1 tbsp plain water or milk,
- salt - on the tip of the knife;
For filling:
- 2 small pike perch,
- 2 onions,
- 2 tbsp butter,
- parsley, chopped bay leaf, salt and ground black pepper - to taste;
- for lubrication –
- 2 tbsp butter,
- 2 tbsp sour cream.
Preparation:
- You should knead unleavened dough from rye flour, water (milk) and salt, roll it into a ball and let it “rest”, covering it with a napkin so as not to dry out.
- The fish used must be cleaned, gutted, washed, removed its gills, tongue, eyes and washed thoroughly again.
- Salt it all and place it whole on rolled out dough about 0.7-1 centimeters thick.
- Then sprinkle with chopped onions and chopped parsley.
- And put butter cut into thin slices on top.
- Season with pepper and bay leaf, crushed to a powder.
- Form the pie by bringing together and pinching opposite edges of the rye dough.
- Prick the product with a fork, grease with sour cream and bake at a temperature of 180-200 degrees for about 2 hours.
- Baked hot fishmonger You need to grease the top with melted butter so that its crust becomes softer.
Note:
Doing fishmonger According to this recipe, the dough can be kneaded not only with water or milk, but also with yogurt, kefir, a mixture of milk and yogurt, a mixture of milk and kefir, a mixture of water and sour cream.
Homemade fishmonger recipe with trout
Required:
- 1 kg yeast dough,
- 1kg trout,
- 2 tbsp butter,
- 2 onions,
- 2 yolks,
- ground black pepper, salt, parsley - to taste.
Preparation:
- The pre-prepared yeast dough must be rolled out into an oval cake 1 centimeter thick and the prepared trout (cleaned, gutted, washed, salted, peppered and sprinkled with onion rings and chopped parsley) placed on it.
- Place thin slices of butter on top of the fish.
- Form the pie in the shape of a boat and leave it to rise for 15-20 minutes, and then prick the top and sides with a fork and brush with pre-whipped yolk.
- Place in the oven until ready at 180-200 degrees.
Note:
Given to the table fishmonger Serve hot and eat by carefully cutting off the top crust with a fork and knife.
Since ancient times, fish pies have been famous in Rus', both filled with fish only and with a mixed filling of fish and other various products: vegetables, cereals, eggs. Such pies were and remain popular both in the northern and eastern regions, and in the south, especially in the Cossack villages of the Don and Kuban. Of course, each housewife has her own secrets for preparing fish pies, but there are also certain rules for preparing delicious and satisfying pies that are so beloved not only in the old days, but also in our time, which it would not hurt to get to know.
CUT AND BAKE FISH PIES
Dough for fishmongers
Fish pies are baked mainly from yeast (sour) dough prepared from both wheat and rye (or a mixture of both) flour - depending on the purpose and special (ritual) significance of the pies.
Fishcakes made from unleavened dough are no less tasty, however, the fragile structure of such dough (especially crumbly or buttery) does not guarantee that the pie will turn out juicy, since during baking the dough may not retain fish juice.
Forms for cutting pies
The traditional form of cutting fishmongers is closed pies in the shape of a “boat”.
The fish for pies is thoroughly washed, cleaned of entrails, heads, fins and tails and used whole for filling, placing it on a relatively thick rolled out layer of dough. The ends of the dough are connected and pinched with a beautiful seam, which also decorates the pie.
You can also cut the fishmonger into a square of two layers of dough: the lower (thicker) and the upper thin. A layer of fish cut into pieces, seasoned to taste with spices, is placed on the dough and covered with the top layer of dough. The cake is pinched into a regular rectangle and its surface is decorated as beautifully as possible.
Also interesting is the triangular shape of cutting fish pies, in which the filling is mainly filled with minced fish, natural or mixed with various vegetables, cereals, hard-boiled eggs and other products.
You can also bake a round rybnik - fish mince is used to fill it. When cutting such a pie, be sure to leave a hole in the center for steam to escape during baking. You can pour a little sour cream into the middle of the pie through this hole to make the fish more tasty and tender.
Open and half-open fish pies are baked from fillets of fatty, low-bone fish, cut into pieces and placed on a layer of dough; The edge of the pie is sealed with a beautiful seam. The open surface of the pie should not be particularly large, that is, the dough base of the pie also captures part of the filling when cutting. You can also pour a little non-acidic sour cream into such an open pie before baking.
BAKING FISH PIES
The fish pie is baked for quite a long time - about 2 hours in a medium-heat oven. When baking, you need to pay special attention to the surface of the pie and cover it in time with a wet sheet of white paper so that the beautifully decorated pie does not burn.
After removing the finished pie from the oven, you need to shake it slightly: if the fish lags behind the dough base, it means the pie is well baked, or otherwise it needs to be put back in the oven and finished baking.
Fish pies are served only hot, since it is hot fish pies, straight from the oven or oven, that have a unique aroma and taste. The surface of the hot pie can be greased with non-acidic thick homemade sour cream or melted butter. To taste, you can use vegetable oil to grease the pie.
FISH PIE FOR LENT
PRODUCTS FOR FRESH RYE DOUGH:
* 2 thin glasses of rye flour
* 1 glass of water
* a pinch of salt
PRODUCTS FOR FILLING:
Option 1
* 2 small zander
* 2-3 onions
* dill and parsley, bay leaf, salt and ground black pepper to taste
Option 2
* 2 trout
* 2 onions
* 2 tbsp. spoons of butter
* salt, spices and chopped dill and parsley to taste
Option 3
* 1 kg. capelin
* 2-3 onions
* 1 tbsp. spoon of butter
* salt, pepper, bay leaf and chopped dill and parsley to taste
PREPARATION OF THE DOUGH
For a lean fishmonger, it is best to prepare a simple dough from rye or mixed with wheat flour, taking the proportions according to the recipe. If the fisherman is not preparing for Lent, you can use ordinary yeast or unleavened dough for it. You can also prepare the dough according to the recipe using milk, yogurt or whey instead of water.
Preparing the filling and cutting the pie
From the prepared dough, roll out a layer of the required size up to 1 cm thick and transfer it to a sheet or baking sheet greased with oil.
Thoroughly clean and wash small pike perch, removing gills, larynx and eyes. Salt the fish inside and out, place it whole on the prepared layer of dough. Sprinkle the fish with thinly sliced onion, sprinkle vegetable oil on top or place thin slices of butter over the surface of the fish. Sprinkle chopped bay leaf, chopped parsley and ground black pepper on top. Give the cake a boat shape and pinch the seam with a beautiful “rope”.
BAKE A PIE
Prick the surface of the pie in several places with a fork and brush with sweet tea or sour cream. Bake in a medium-heat oven until done. Grease the hot pie with vegetable or butter and let it stand for a while, wrapping it warmly so that the pie crusts become softer.
COUNTRY-STYLE FISH PIE WITH TOMATOES
Products for the test:
* 250 g flour
* half a glass of warm water or milk
* 25 g yeast
* 3 tbsp. spoons of vegetable oil
* a pinch of salt
Products for filling:
* 400 g fish fillet
* 100 g pickled onions
* 200 g small canned or fresh tomatoes
* 100-150 g hard cheese
*salt and pepper to taste
Preparing the filling
Cut the prepared fish fillet without skin and bones into small pieces and simmer in a small amount of lightly salted and acidified water over low heat until soft. Cut the pickled onion into rings. Wash and dry small fresh tomatoes; Remove the canned tomatoes from the brine and dry them as well. Cut hard cheese into small cubes.
CUT AND BAKE THE PIE
Using all the products suggested in the recipe, prepare a straight yeast dough. Let it ferment well and cut into a round piece, the size of a frying pan. Transfer it to a frying pan prepared for baking, grease the surface of the dough with vegetable oil.
Place a layer of fish prepared for baking on the dough, spread a layer of chopped (or whole, if the onions are very small) pickled onions and tomatoes on top. Evenly distribute hard cheese cubes over the surface of the filling and sprinkle with vegetable oil. Instead of fresh fish, you can use any fish canned in oil or in its own juice to fill the pie.
Seal the edges of the pie with a nice seam and bake it in a hot oven until done.
Pickled onions can be prepared quite quickly as follows:
Pour 0.5 cups of 6% vinegar and 1 cup of water into the pan, add 1 teaspoon of salt, 2 tbsp. spoons of sugar, 1/3 cup of vegetable oil, black peppercorns, 1-2 bay leaves and bring everything to a boil. Cut the onion into rings, transfer it to the prepared marinade and let it boil once. Then cool very quickly and keep the onions in the marinade for about another hour.
If you are preparing a lot of onions, put them in a glass jar, pour in the remaining marinade, close the lid tightly and store in the refrigerator.
SIMPLE SIBERIAN FISH PIE
Products for the fishmonger:
* 600 g of yeast sponge dough made from rye or wheat flour
* 600 g fish fillet without skin and bones
* 1 tbsp. spoon of butter
Cutting and baking fishmonger
Cut the pie closed or open, choosing any shape - round, square or boat-shaped. Place pre-salted fish fillet on the cut bottom layer of dough, sprinkle it with oil and then cut and bake the pie, as in previous recipes.
The size of such a fish cake is small and it takes slightly less time to bake than large pies.
Grease the finished pie with non-acidic sour cream or butter and serve hot.
MUSHROOM FISH PIE
Preparing the filling
The proportions of products for filling are arbitrary, depending on taste.
Prepare the filling from dry, pre-boiled and then fried mushrooms (or from fresh mushrooms), mixing them with finely chopped and also fried onions and finely chopped carrots. You can fry prepared mushrooms along with onions and carrots. Add chopped hard-boiled eggs to the filling, salt and pepper to taste.
Preparation of minced fish
Prepare fish fillet without skin and bones, pass it through a meat grinder. Add white bread or rolls soaked in mushroom broth and well squeezed, chopped hard-boiled eggs, salt and ground pepper to taste.
CUT AND BAKE THE PIE
Cut the pie half-open from unleavened butter or yeast dough. Roll out the dough into a thin flat cake, place it on a greased frying pan, sprinkle with ground breadcrumbs. Place a layer of minced fish on the dough, smooth it out and place the mushroom filling on top of it. Place another layer of minced meat on top and form a half-open pie. Bake it in a medium-heated oven until completely cooked, so that no steam escapes from the hole in the pie.
If desired, minced fish for the pie can be pre-fried, then strained off excess oil and cooled.
Grease the surface of the hot pie with vegetable oil and serve hot.
SIBERIAN RYBNIK PIE WITH POTATOES
Products for filling:
* 500 g fish fillet
* 1-2 onions
* 2-3 potatoes
* 2-3 tbsp. spoons of butter
*salt and spices to taste
Preparing the filling
Cut the fish fillet (without skin and bones) into medium-sized pieces and lightly salt them. Peel the potatoes and cut into thin circles or slices. Cut the onion into thin half rings. Instead of raw potatoes, you can use mashed potatoes by preparing them with the addition of separately fried finely chopped onions and a small amount of milk. Salt the puree to taste.
CUT AND BAKE THE PIE
The pie is prepared closed from unleavened yeast dough prepared using the sponge method. The shape of the pie is round or rectangular. The dough piece for the bottom of the pie should be slightly thicker than for the top.
To fill the pie, first place a layer of raw potatoes or mashed potatoes on the dough, then - prepared fish fillet and on top, evenly distributing the filling over the surface, place a layer of onion. Sprinkle the entire filling with melted butter or slightly warmed vegetable oil.
Then form a closed pie, connect the edges of the top and bottom layers of dough with a beautiful seam. If desired, decorate the pie with dough decorations, brush the surface with beaten egg and be sure to pierce it with a fork in several places.
Bake the pie in a well-heated oven until done. Brush the hot pie with melted butter and serve immediately.
SIBERIAN RYBNIK PIE WITH MILLET PORRIDGE
Products for the fishmonger:
* 300 g unleavened dough made from wheat flour
* 250 g fish fillet
* 150 g. cool millet porridge
* 2-3 hard-boiled eggs
* a mixture of butter and beaten egg to grease the pie (2 teaspoons of butter per 1 egg)
Cutting and baking fishmonger
Roll out (the size of a whole fish or its pieces) a layer of dough prepared according to any of the recipes chosen by the housewife.
Spread pre-cooked and well-cooled millet porridge on it in an even layer. On top of it is a layer of finely chopped hard-boiled eggs and then pieces of prepared fish fillet or whole fish.
Form a closed pie, nicely pinching the edges of the dough in the form of a scallop or crown. Grease the surface with the egg-butter mixture and bake the fishcake in a well-heated oven until cooked.
Grease the hot pie generously with melted butter and cover with a towel. When serving, cut off the top of the pie and move it to the side without removing it from the pie. You can also cut it into portions and serve along with pieces of pie.
FISH PIE “ARKHANGELSKY”
Products for the test:
* 200 g each of rye and wheat flour
* 1 glass of water
* 60 g butter
* a pinch of salt
Products for filling:
* 800 g fish fillet
* 2-3 onions
* 200 g lard or 2-3 tbsp. tablespoons vegetable oil for frying onions * 1 raw egg yolk
* 2 tbsp. spoons of cream or milk
*salt and ground pepper to taste
Preparing the dough
Mix rye and wheat flour together and sift into a bowl. Pour in cold water in a thin stream and continuously knead the dough. Add melted butter and salt to it while kneading. Roll out the dough to the desired size and thickness, sprinkle with flour, fold in half and refrigerate for at least half an hour.
Preparing the filling
Chop the onion and fry with diced lard (this filling will be juicier) or in butter. Pass the prepared fish fillet without skin and bones through a meat grinder (preferably from low-bone fish - cod, pike, pike perch). Add a little cream or milk to the fish mixture, add salt and pepper to taste and mix thoroughly.
Cutting and baking the pie
Place the filling in an even layer on half of the dough layer and cover with the other half of the dough. Pinch the seam, brush the surface of the pie with egg yolk (you can rub it with butter) and bake in the oven over low heat. The pie takes a long time to bake, so during the baking process, periodically brush the top of the pie with melted butter, margarine or lard.
After removing from the oven, grease the cake again and place it on a plate, cover with a towel. Serve the pie warm and add mustard or grated horseradish seasoning separately.
FISH PIE WITH RICE AND EGGS FILLING
Products for the test:
* 1.25-1.3 glasses of water or milk
* 50-80 g yeast
* 2-3 eggs
* 100 g butter
* 600-800 g flour
* a pinch of salt
Prepare yeast dough using any technology (sponge or straight), let it ferment well, pressing it twice with a paddle or kneading it with your hands.
PREPARING THE FILLING
Products for filling:
* 3-4 eggs
* 1 cup rice
* 600-800 g fresh low-bone fish fillet
* 1 parsley root
* 1 onion
* 100 g butter
*salt and pepper to taste
Boil the prepared rice until almost fully cooked in salted water.
from 1 tbsp. a spoonful of butter, a whole onion and parsley root. Then remove the parsley and onion, place the rice in a colander and drain thoroughly. Place the rice in a bowl, add chopped hard-boiled eggs, chopped parsley and dill. If necessary, add a little rich broth. Season the filling with salt and pepper to taste.
CUT AND BAKE THE PIE
Roll out the prepared dough and place it in a deep frying pan, greased with oil and sprinkled with ground breadcrumbs or flour.
Place 3/4 of the prepared rice filling on top of the dough and carefully smooth it out so that the layer is even. On top of the filling layer, place thinly sliced and salted fish fillets (pike, bream, pike perch or other according to your capabilities and taste). Sprinkle the fillets with crushed black pepper and top with the remaining filling.
Place a layer of the remaining dough on the minced meat, pinch the edges and decorate the surface with decorations from pieces of dough. Let the cake rise well, placing it in a warm place to prove. Bake in the oven over medium heat for about an hour. The surface of the risen pie can be greased with a beaten egg, or it is better to grease the hot pie with melted butter - this will make it fluffier and softer.
LENTEN FISH PIE
Products for filling:
* 500 g fish fillet
* 2-3 onions
* 2 tbsp. spoons of vegetable oil
* salt, lemon juice and ground black pepper to taste
Preparing the filling
Cut the fish fillet (without skin and bones) prepared for the pie into small pieces, sprinkle with lemon juice, salt and pepper to taste. Place the dish with fish in the refrigerator for 15-20 minutes. Then fry the fish fillet along with finely chopped onion, covering the pan with the fish with a lid so that the filling is slightly browned.
CUT AND BAKE THE PIE
Prepare unleavened lean dough (according to the suggested recipes or according to a family recipe), roll it out into a thin oval layer and lightly grease the surface with vegetable oil. Place the prepared filling on the dough in a heap (there should be a lot of filling in the pie so that the edges of the dough can barely be molded together), connect the edges, pinch the seam with a comb.
Transfer the pie to a greased sheet, brush the surface with sweet tea and bake in a hot oven until browned. Grease the hot pie with vegetable oil and serve immediately. The pie can be served with mustard or horseradish seasonings and pickled vegetables.
POTATO PIE WITH FISH CAVIAR
Products for the pie:
* 750 g fresh fish caviar (pike perch, bream)
* 2 eggs
* 3 tbsp. tablespoons chopped parsley or dill (you can use a mixture of greens)
* 5 tbsp. spoons of ground crackers
* 1 tbsp. spoon of anchovy oil or paste (if possible)
* 2 teaspoons lemon juice
* 1 cup mashed potatoes
* margarine or vegetable oil
PREPARING THE FILLING
Place fresh fish roe in boiling salted water and cook for 10 minutes. Then mix thoroughly with eggs, herbs, ground breadcrumbs, lemon juice and anchovy mass (salted or pickled sprat fillets pounded with butter), add salt and pepper to taste.
DESIGNING AND BAKING THE PIE
Grease a mold or deep frying pan with vegetable oil and place the prepared caviar into it. Place a layer of mashed potatoes mixed with a small amount of flour on top, level the surface and sprinkle it with vegetable oil or spread small pieces of margarine over it.
Bake the pie in a medium-heated oven for about half an hour, then carefully tip it onto a plate so that the caviar filling is on top and serve hot.
SIBERIAN PIE WITH FISH FILLING
Products for filling:
* 200 g fish fillet
* 1.5 cups rice
* 1 onion
* 1 full teaspoon of flour
* 1 teaspoon butter
* 1/4 cup fish broth
*salt and ground pepper to taste
Preparing the filling
Simmer the prepared fresh fish fillet without skin and bones in a small amount of fish broth or salted water, adding a bay leaf and black peppercorns. Then pass the fish through a meat grinder and mix with separately boiled fluffy rice. Add flour sauce to the filling and mix well.
Preparing the sauce
Dissolve flour sautéed in a dry frying pan in half a glass of hot fish broth, stir and add finely chopped onion fried in oil. Boil the sauce over very low heat (almost without boiling) for about half an hour until slightly thickened, stirring constantly, add salt and pepper to taste.
CUT AND BAKE THE PIE
Make a pie from any well-fermented yeast dough. The cutting shape is round or square. Cut the pie so that there is a square hole in the middle measuring approximately 5x5 cm. Bake in a low-heat oven for about an hour and brush the surface of the hot pie with melted butter or thick, non-acidic sour cream.
Serve it slightly cooled.
PIE WITH FISH AND SOUR CABBAGE FILLING
Products for filling:
* 600 g (3 cups) sauerkraut
* 100 g butter or 0.6 cups vegetable oil
* 1-2 onions
* 600 g salted fish fillet
* 5 black peas and 2 allspice peas
*salt and sugar to taste
Preparing the filling
Finely chop the onion and fry in oil. Add sauerkraut, crushed peppercorns, salt and sugar to taste. If the cabbage is too sour, rinse it with cold water and drain or squeeze well. Simmer the cabbage covered, adding rich broth if necessary and stirring so that it does not burn. Clean the salted fish, fillet it, cut it into thin slices, removing all the bones, and fry in oil.
CUT AND BAKE THE PIE
The pie is best made from puff pastry or unsweetened yeast dough. Place layers of cooled cabbage filling on the bottom layer of dough, on top of it - a layer of prepared salted fish and another layer of cabbage. Cover the filling with the top layer of dough, pinch the edges and bake the pie in a medium-heat oven.
A pie with this filling is good to make during Lent using Lenten dough. Along with the fish, you can add 50 g of dried mushrooms, pre-boiled, finely chopped and fried in vegetable or butter, into the filling.
LENTEN PIE WITH HEART AND POTATO FILLING
Products for the test:
* 600 g flour
* 1 glass of warm water
* 30-50 g yeast
* 1/2 cup vegetable (preferably mustard) oil
* 1 teaspoon salt
Products for filling:
* 1 kg. herring fillet
* 500 g boiled potatoes
* 5 bulbs
* 2 tbsp. spoons of flour
*salt to taste
* vegetable oil for frying fish
Preparing the filling
Boil the potatoes in their skins in salted water, cool, peel and cut into thin slices. Cut the onion into rings, fry in well-heated vegetable oil, lightly sprinkle with flour, salt and ground pepper. Salt the herring fillet, lightly sprinkle with vinegar or lemon juice, cut into pieces and fry on both sides in vegetable oil.
CUT AND BAKE THE PIE
From the products taken according to the recipe, prepare lean yeast dough, let it rise twice, each time kneading it with your hands or pressing it with a wooden paddle.
Cut the bottom layer of the pie from the finished dough, place it on a frying pan greased with vegetable oil, carefully straighten it and prick it in several places with a fork. Grease the surface of the dough with vegetable oil, place a layer of prepared boiled potatoes. Place the fried fish on it and place a layer of fried onions on top. Cover the filling with the top layer of dough, rolling it out to a thickness of no more than 1 cm. Pinch the edges with a nice seam, prepare decorations in the form of twigs or spikelets from the dough (leaving it when cutting the pie), brush the top of the pie with sweet tea and bake the pie in a preheated oven until readiness.
Lightly grease the hot pie with vegetable oil, transfer it to a wooden cutting board, cover with a towel and let stand for 10 minutes. Serve the pie as a separate dish or with fish broth, soup, or fish soup.
PIE WITH FISH AND SAUSAGES FILLING
Products for filling:
* about 1 kg. pike fillet
* 600 g sausages
* 4 tbsp. spoons of butter
* salt, ground pepper and dill to taste
Preparing the filling
Fry the prepared pike fillet, cleared of skin and bones, in oil (butter or vegetable) and finely chop. Season the minced meat to taste with salt, ground pepper and chopped dill (you can use dried dill).
CUT AND BAKE THE PIE
Prepare yeast dough for the pie to taste, roll out two identical layers of the required size. Place one layer on a greased frying pan, put the fish filling on it, sprinkle finely chopped sausages on top and sprinkle with melted butter. Place the second layer of dough on top, pinch the edges, and prick it in several places with a fork. Let the cake rise slightly and bake it in a medium-heat oven.
Brush the surface of the hot pie first with water and then with butter.
Serve the pie slightly cooled.
