Yeast pie with mackerel “Fish”

Fish pie made from yeast dough prepared according to this recipe turns out very tasty! We will use onions and fresh frozen mackerel fillets as filling. It is a fatty and oily fish, so it is great for this purpose. If desired, you can use other small-boned fish, such as pike perch, cod, burbot or salmon. The filling turns out juicy and aromatic, fish lovers will be delighted with such baked goods!

Yeast dough for fish pie deserves special attention. It is easy to prepare, goes well in the oven, and turns out soft and airy. Fish pie with mackerel is hearty, soft, juicy and incredibly tasty. It will certainly become your favorite among savory homemade baked goods!

This pie is, of course, best served hot. However, even when cooled it remains tasty and soft. I hope you enjoy the recipe!

Ingredients for making yeast pie with mackerel “Fish”:

Recipe for yeast pie with mackerel “Fish”

Step-by-step instruction:

1. Prepare yeast dough for fish pie. In a deep bowl, mix sifted wheat flour, sugar and dry yeast.

2. Mix the dry ingredients until smooth using a whisk. Add 1 egg and salt to the resulting mixture.

3. Pour warm milk into the dough.

4. Knead the soft and elastic dough. Add vegetable oil to the dough in small portions and continue kneading until smooth. Cover the finished dough with a towel and leave in a warm place to proof for 1-1.5 hours.

5. After the specified time, the dough will rise and increase in volume by 2-3 times.

6. Form the pie. Knead the finished dough with your hands and, using a rolling pin, roll it out on a sheet of parchment into a rectangular layer 5-7 mm thick.

7. On both sides, cut the dough into strips 2 cm wide, as in the photo. Wash the green onions and chop them into thin rings. Peel the onions and cut into thin half rings. Place two types of chopped onions in the middle of the dough, leaving the edges of the dough 7-10 cm free.

8. Pre-defrost the mackerel. Wash the fish thoroughly under running water, cut off the head, tail and fins with a knife. Carefully cut the belly of the mackerel, remove the entrails, backbone and large bones. Salt and season the mackerel carcass with spices, place the fish on an onion bed.

9. Wrap the filling in the dough, forming a braid. Leave small gaps in the weave to allow steam to escape during baking.

10. On parchment paper, carefully transfer the pie to a baking sheet. Brush the pastry with beaten egg. Place the “Fish” yeast pie in an oven preheated to 180 degrees for 35-40 minutes.

11. Remove the rosy mackerel pie from the oven, cool on a wire rack and cut into portions.

12. Serve the finished baked goods warm as a main course. Bon appetit!

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