Tilapia pie
Description
As I already said in the description, fish pies are my passion. I don’t know why it turned out that way, but I love fish pies more than any others. Of all the fish pies I’ve tried—with salmon, with Atlantic salmon, and with simpler fish—the tastiest, in my opinion, is tilapia pie. It turns out very juicy (if you don’t overdry it in the oven, of course), tender, soft—you could polish off a whole baking sheet while the pie is fresh. In short, try it and enjoy. Good luck. Baking is ready. Serve at the table.
Instructions
- 1
Step 1
Let’s start by making the dough. Combine melted butter with warm water (about 200 ml), then sift in the flour, salt, and yeast.
- 2
Step 2
We knead the dough. I always make pie dough exactly this way—it turns out simply magnificent and doesn’t stick to your hands at all.
- 3
Step 3
Next, treat the dough as usual: put it in a warm place for 1 hour, then knead it by hand and leave it for another half hour.
- 4
Step 4
Lightly fry the tilapia in oil—literally 2–3 minutes—then cut it into small pieces for the filling.
- 5
Step 5
Divide the risen dough into two unequal parts. Roll out the larger portion and place it on the baking sheet; spread the filling on top—pieces of fish and onion. You can brush lightly with sour cream or another sauce—this is optional. Salt to taste.
- 6
Step 6
Place the smaller piece of dough on top of the filling—as you’ve probably already guessed. Seal the edges.
- 7
Step 7
Brush the top of the pie with beaten egg.
- 8
Step 8
Bake for 25–30 minutes at 190 degrees, then remove from the oven, cool slightly, slice, and serve. :) Oh, my mouth is watering…