When the house smells of pies, it fills with a special aura of warmth, light, and mutual understanding. Unfortunately, women are less and less likely to depart from the "minimum program" and take on such delights. Although pies made from traditional yeast dough do not require much time and money super-investment. But what is the result! The whole family will reach for the scent and enjoy the conversation!
You will need:
- 250 g of milk;
- 3 tbsp. flour;
- ¼ pack of fresh yeast;
- 6 potatoes;
- 3 onions;
- 1 egg;
- 0.5 kg of fresh lean fish or 1 can of canned food;
- 20 g butter;
- vegetable oil, salt and sugar.
Instructions
First you need to prepare the dough. Dissolve the yeast in warm milk (you can also in water), add a little salt and sugar. Dry counterparts can be used, but fresh yeast will rise more quickly. Add flour (about 2/3 of the cooked volume). Stir thoroughly, put the dough in a warm place (for example, on a tube near the battery) for 40 minutes. When it rises, add a little more flour and vegetable oil, knead the dough, let it stand for about half an hour.
While the dough "comes to a condition", there is time to calmly prepare the filling. Cut the potatoes into thin slices, the onions into graceful rings. Cut the fish into taller pieces, three times thicker than potato slices, since it will cook much faster.
Grease a baking sheet with a thin layer of vegetable oil, put half of the dough on the bottom so that there are thickenings at the edges to "pinch" the second layer. Put potato circles on the dough, fish on them and onions will become the top layer. It is better not to use pink salmon or chum salmon - they are rather dry. Salmon, of course, is suitable, but such a delicacy as a filling is not available to everyone. This option is useful for large festive family "receptions", receptions, and for a regular dinner, for example, hake is quite suitable.
Salt and pepper, but without fanaticism. Extra spices are not needed, otherwise the taste of the base will be interrupted. Roll out the second half of the dough into a layer, cover the workpiece, tightly and carefully hiss the edges along the contour. Make a cut in the center of the "lid".
Bake in the oven for 40 minutes, set the temperature to 180 ° C. Taking out the browned cake from the oven, you can grease the surface with butter or a beaten egg, a little sour cream. In an extreme case, vegetable oil will also do, only here it is necessary to observe the measure, not to overdose. Then pierce the holes with a toothpick, 10-20 holes, as it turns out. Not for beauty (although you can show your artistic imagination, make some kind of symbolic pattern out of mini-holes), but so that the crust does not crack when it dries. And so that the finished cake is better cooked and was as soft and juicy as possible, wrap it in foil and let it stand a little more.
