Fish Mini Pie
This is the Eastern European, Russian way to bake fish pies, shown on the picture. For this we need to make yeast dough, and a red fish is the stuffing, salmon is used this time.
150 ml milk
100 g butter
1 tsp sugar
10 g dry yeast or 30 g fresh
1 tsp salt
400-450 g flour
300 g fillet of salmon, trout, pink salmon
150 g onions
100 ml cream (10-20%)
butter (for frying)
Heat the milk. It should be warm, not hot.
Add sugar, yeast and 100 g flour. Mix until homogeneous.
Cover with a clean towel and leave it in a warm place until the starter has doubled in size. About 30 min.
Add eggs and salt. Mix.
Add oil. Mix.
Add the remaining flour. Knead the dough. Cover the dough with a clean towel.
Let the dough rise in a warm place until it has doubled in size.
Meanwhile let us cook the filling.
Finely chop the onion.
Cut the fish into small pieces.
In a large skillet, heat butter and fry onion until golden.
Add fish, salt and pepper. Fry for 3 min.
Add cream. Simmer for 10-15 minutes.
Pinch a small size of dough. Make a ball and roll it out into 10 cm round circle.
Put 1 tbsp of the filling in the middle of it.
Seal the bun by garthering up the edges of the dough circle, but leave it open in the center.
Arrange buns on a greased baking sheet. Let rise for 20 – 30 min.
Preheat the oven to 180°C.
Brush the buns with beaten egg.
Bake for 20-25 minutes or until golden brown.
Enjoy hot or cold!