Layered pastries with fish, mushrooms, and rice
Description
The recipe uses red fish, but you can substitute it with white fish fillet, such as cod or sea bass. You can use any mushrooms you prefer (such as button mushrooms, oyster mushrooms, etc.). I used store-bought puff pastry, so these turnovers are very quick to prepare. Serve them warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. My rice is already cooked. Wash the dill and chop it finely, thaw the spinach and mix it with the herbs. Wash the fish and cut it into pieces. Wash the mushrooms and slice them into thin pieces or small chunks. Peel the onion and slice it into thin half-rings.
- 2
Step 2
2. Place the butter in a skillet and heat it, add the onion and sauté for a couple of minutes, then add the mushrooms and cook until the liquid evaporates, season with salt and pepper.
- 3
Step 3
3. Roll out two sheets of puff pastry into thin layers, then cut each into small squares. Place cooked rice in the center of half of the squares, then add a layer of herbs and mushrooms, and top with a piece of fish. Cover each filled piece with another piece of pastry, press the edges with a fork, and brush each pastry with beaten egg.
- 4
Step 4
4. Bake in a preheated oven at 200 degrees for about half an hour, then carefully transfer to a plate. Serve slightly cooled.