Fish pie made with shortcrust pastry
Description
Perfectly pairs with tea and coffee. Even seasoned pie lovers will be surprised by the taste of this fish pie made with shortcrust pastry. For the filling, it's best to use canned fish in its own juice. The pie bakes for about 45 minutes and can be served even cold. Serve with tea or coffee.
Instructions
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Step 1
1. I love making a fish pie with shortcrust pastry using canned fish. Besides, I always make the pastry myself, or sometimes buy it ready-made.
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Step 2
2. This time I decided to try making it with shortcrust pastry. Prepare it according to the classic recipe (instead of whey, you can use regular cold water). Sometimes I add a little dry yeast to the dough, but that's purely my own experiment.
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Step 3
3. Mash the canned fish with a fork, removing any excess bones and spines. After conducting constant experiments in the kitchen, I have concluded that canned red fish in its own juice is best for the pie.
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Step 4
4. Sauté the onion until lightly golden. It is better to do this in butter.
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Step 5
5. Roll out the dough and place it in a baking pan. Place our filling—canned fish and onion—on top.
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Step 6
6. Cover with the second layer and, if desired, decorate beautifully with an appliqué made from leftover dough.
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Step 7
7. Place in a preheated oven at 190 degrees and bake for about 45 minutes. Then let the pie cool slightly, slice it, and serve.