Easy to prepare, but very tasty and appetizing pie stuffed with pollock and boiled eggs. It is better to use puff yeast dough as it is softer and less crumbling.
It is necessary
- - 800 g pollock fillet
- - 250 g puff pastry
- - 3 boiled eggs
- - 2 tbsp. tablespoons of mayonnaise
- - salt, spices to taste
- - white sesame seeds for sprinkling
- - vegetable oil for lubrication
Instructions
Step 1
Peel the eggs and grate on a medium grater. Stir in mayonnaise and spices. As seasonings, you can use suneli hops or a classic mixture of peppers.
Step 2
Powder a work surface (such as a large glass cutting board) with flour. Defrost the puff pastry and roll it into a rectangular layer 2-3 mm thick.
Step 3
Defrost the fish fillet and cut into sufficiently large pieces. Place them lengthwise in the middle of the rolled dough. Add a little salt.
Step 4
Spread the mixture of boiled eggs and mayonnaise on top of the fish.
Step 5
Now on both sides of the filling, cut the dough into not too wide strips (about 2 cm) at an angle of about 45 degrees.
Step 6
Next, from the resulting strips, braid a kind of pigtail over the filling.
Step 7
Grease a baking sheet with sunflower oil, move the cake there. Also brush the surface of the cake with sunflower oil using a cooking brush. Sprinkle with raw sesame seeds.
Step 8
Place the baking sheet with the pie in an oven preheated to 200 degrees Celsius for 30-35 minutes. Remove the finished pie, let it cool slightly, cut into portions and serve.
