Carp and onion pie baked in the oven
Description
A carp and onion pie can turn out so tasty that nobody will guess it was made from fish. You can put chunks of carp in the filling, with the bones removed, or chop the flesh finely so the filling is smooth and even. Serve it cooled or lightly warm.
Instructions
- 1
Step 1
Prepare the ingredients listed. In advance, bake or boil carp fillet or its meaty part, without the head and tail.
- 2
Step 2
Melt the butter in the microwave or over a double boiler and let it cool slightly. Crack a chicken egg into the bowl with the butter, add salt, and whisk. Add wheat flour and knead into a firm shortbread dough. Cover it with plastic wrap and place in the refrigerator.
- 3
Step 3
Peel the onion, rinse under water. Dice finely. Fry in vegetable oil for about 4–5 minutes until golden brown.
- 4
Step 4
Finely chop the flesh of boiled fish and transfer it to a deep bowl or container. Add fried onion and sour cream of any fat content, and add salt. You can use fish seasoning or vegetable seasoning. Mix thoroughly.
- 5
Step 5
Preheat the oven to 180°C. Take the dough out of the refrigerator and place it in the pan, letting it come up the sides. Put the filling in the centre and gently fold the edges over so they overlap it slightly. Put the assembled tart in the oven.
- 6
Step 6
Bake the pie for about 35–40 minutes until done. If the filling browns before the dough is baked through, cover the pie with parchment paper or foil and finish baking. But if the dough is rolled out in a thin layer, that amount of time will be enough.
- 7
Step 7
Remove the pie from the tin and place it on a plate. Serve hot or cold, cut into slices.