Fish pie
Description
This pie is perfect for a festive table. It looks very beautiful and appetizing. You can also prepare it for dinner for the whole family. You can use any canned fish—mackerel or salmon work well. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Thaw the yeast-free puff pastry at room temperature, dust it with flour, and fold it in half. Cut out a fish half from the dough.
- 2
Step 2
Unroll the dough so that the fish shape remains intact. Beat a raw chicken egg with a fork and brush the edges of the dough fish with it.
- 3
Step 3
Cut the leftover puff pastry into thin strips about one centimeter wide. Place the strips along the edges of the fish to form borders.
- 4
Step 4
Place the fish onto a baking sheet lined with foil. Fry the onion in butter, and cook the rice until half-done. Then boil the eggs hard, peel and chop them. Mix all the ingredients, season the filling with salt and pepper. Place the filling inside the fish-shaped dough. On top, add canned fish, mashed with a fork and mixed with herbs.
- 5
Step 5
Roll out the leftover dough, cut out the tail and scales using a round mold. Brush the "parts" with beaten egg.
- 6
Step 6
Assemble the fish by laying the scales overlapping each other.
- 7
Step 7
Brush the dough with beaten egg. Preheat the oven to 180 degrees and place the pie inside. Bake for 40 minutes (until fully cooked).