Fish pie
Description
There are many ways to make a fish pie. For the filling you can use any fish. It can be baked whole with head and bones, filleted, or minced. Different vegetables, mushrooms, or rice are added to the fish. I want to share my version with you. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Prepare the necessary ingredients. Wash and peel the vegetables. Leave the pangasius fillet at room temperature for a couple of hours to thaw.
- 2
Step 2
2. Dice the onion and pepper finely. Grate the carrot on a fine grater.
- 3
Step 3
3. Run the pangasius fillet through a meat grinder fitted with a coarse plate.
- 4
Step 4
4. Put a frying pan with sunflower oil on the heat and heat it well. First fry the onion until translucent, then add the pepper and carrot and cook over the heat for 3–5 minutes. Finally add the minced fillet and salt. Simmer the vegetables with the mince for a few minutes. The pie filling is ready.
- 5
Step 5
5. Take ready-made yeast puff pastry and roll it out slightly, shaping it into a rectangle. Place the cooled filling in the centre. Along the sides, make diagonal cuts about 1 cm apart. Weave the strips of dough together and shape the “fish” head and tail.
- 6
Step 6
6. Transfer the pie preparation to a baking sheet lined with parchment paper and let it stand so the dough can rise.
- 7
Step 7
7. Brush the top of the pie with beaten egg yolk so that it develops a beautiful golden crust while baking. Bake in an oven preheated to 200°C for 25–30 minutes.
- 8
Step 8
8. Decorate the finished pie with your favorite herbs. I use parsley and cilantro. Serve hot or warm.