Mackerel Pie
Description
The pastry is prepared simply and quickly. Somewhere on this site I already wrote that fish pies are my passion. So, a mackerel pie is, without any doubt, the tastiest fish pie of all that I know how to make. Mackerel meat is quite firm, so it is perfectly suited for a pie. Of course, such a pie is best served hot. However, in principle, it is also quite good cold. I hope you like the recipe :) Good luck
Instructions
- 1
Step 1
Warm the milk, dissolve the yeast and sugar in it. Leave it for about 15 minutes—let it start fermenting.
- 2
Step 2
Sift the flour and salt. Add the butter to the flour and rub it into crumbs.
- 3
Step 3
Pour our yeast into the flour mixture, stir, and knead the dough. The dough should turn out elastic.
- 4
Step 4
Wrap the dough in plastic wrap and place it in the refrigerator for about 30 minutes. In the meantime, work on the mackerel: wash it, remove everything unnecessary (head, fins, tail, skin), cut it in half, and remove the backbone.
- 5
Step 5
Cut the mackerel fillet into small pieces, and finely chop the onion.
- 6
Step 6
Mix the onion, fish, salt, pepper, and sugar. Stir and let it sit for about 10 minutes.
- 7
Step 7
Take the dough out of the refrigerator and divide it into two unequal parts. Roll out the larger part onto a lightly greased baking sheet. Place the filling on top.
- 8
Step 8
Roll out the smaller portion of the dough, cover the filling with it, and seal the edges. The pie should be pricked with a fork in several places and brushed with beaten egg.
- 9
Step 9
Bake for 30–35 minutes at 180 degrees. Done!