Simple And Tasty Fish Pie
11 ounces flour, sifted
14 ounces salmon or trout, sliced
3-1/2 ounces softened butter, plus extra melted butter for filling
5-1/2 ounces sour cream
1/3 teaspoon salt
1 teaspoon baking powder
3 carrots, coarsely grated
2 onions, chopped
2 tablespoons oil for frying
3 tablespoons mayonnaise
Combine flour, baking powder, salt and softened butter. Add sour cream. Stir
to form a soft dough, wrap in plastic wrap and refrigerate for 30 minutes.
Heat oil in a skillet, add onions and fry until translucent. Add carrots and
fry until golden. Let cool. Add a tablespoon of mayonnaise to the
vegetables. Roll out the dough to the size of baking pan. Place crust on a
sheet of parchment and return it to work surface. Put half of the fried
vegetables into the crust. Top with fish. Drizzle with remaining mayonnaise
and top with remaining vegetables. Drizzle filling with melted butter.
Transfer pie, on its parchment, to the baking pan. Bake in preheated
350-degree oven for 40 minutes.
11 ounces flour, sifted
14 ounces salmon or trout, sliced
3-1/2 ounces softened butter, plus extra melted butter for filling
5-1/2 ounces sour cream
1/3 teaspoon salt
1 teaspoon baking powder
3 carrots, coarsely grated
2 onions, chopped
2 tablespoons oil for frying
3 tablespoons mayonnaise
Combine flour, baking powder, salt and softened butter. Add sour cream. Stir
to form a soft dough, wrap in plastic wrap and refrigerate for 30 minutes.
Heat oil in a skillet, add onions and fry until translucent. Add carrots and
fry until golden. Let cool. Add a tablespoon of mayonnaise to the
vegetables. Roll out the dough to the size of baking pan. Place crust on a
sheet of parchment and return it to work surface. Put half of the fried
vegetables into the crust. Top with fish. Drizzle with remaining mayonnaise
and top with remaining vegetables. Drizzle filling with melted butter.
Transfer pie, on its parchment, to the baking pan. Bake in preheated
350-degree oven for 40 minutes.
