Layered fish pie
Description
Homemade baked goods for tea. For the puff pastry pie, I recommend using fish fillet—I used pangasius fillet, but you can also use salmon fillet, etc. You could also prepare fish mince; it would work well in this pie too. Besides fish, you can add vegetables to the pie, but don't overdo it, so that the fish flavor remains prominent and isn't overpowered by stronger tastes. Usually, I add onion, as it makes the filling juicier and enhances the fish flavor. The baked pie is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Take the yeast-free puff pastry out of the freezer in advance and let it thaw slightly so it can be easily rolled out.
- 2
Step 2
For the filling, finely chop the pangasius fillet after thawing it. Place the fish in a pan and fry in a small amount of vegetable oil.
- 3
Step 3
Finely chop the onion and add it to the fish fillet; cook until the onion is soft.
- 4
Step 4
Roll out the puff pastry on a floured work surface. Place it on a baking sheet.
- 5
Step 5
Place the filling on top.
- 6
Step 6
Cover the pie with the second sheet of rolled dough. Seal the edges. Make 6-8 pricks with a fork on the surface of the pie and brush with beaten egg. Place the pie in a preheated oven for 25 minutes.
- 7
Step 7
Now you know how to make a layered fish pie, be sure to try it out soon))