Lamprey Pie
Surprise your family with a tasty pie and an unusual filling. Lamprey pie is a pretty unusual bake. Serve it with soup, or on its own with a side of fresh vegetable salad. For the dough, draft beer is ideal — it should be good quality and definitely a light (pale) lager. Be sure to sift the flour; don't skip this step. The 5 minutes you'd save will show up in the dough, and not for the better. As for the filling — lamprey pairs perfectly with a thin, crisp crust!
AnnaSer
Recipe author
Lamprey Pie
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 %
9 g
Fats 37 %
19 g
Carbohydrates 45 %
23 g
297 kcal
GI:
4
/
0
/
96
- Make the dough — it comes out flaky, which is delicious and, at the same time, not hard to do. First freeze the butter: just put the pack in the freezer for an hour to an hour and a half. Then: sift the flour into a deep bowl you'll knead the dough in; grate the frozen butter on a coarse grater into the same bowl; rub the butter and flour together with your fingers into crumbs; pour in the beer and knead the dough. There's no need to knead it long — just until it becomes pliable and no longer sticks to your hands. The dough turns out firm and elastic. Put it in a plastic bag and refrigerate for an hour. 2. Meanwhile, make the filling — lamprey. Put the lampreys in the sink and try to rinse off the slime. It isn't easy, since they slip right out of your hands. A tip: prick the lamprey with a fork near the head and you can scrape the slime off without trouble. A stiff scouring pad works well, just handle it gently. Another way to remove the slime: sprinkle coarse salt on a clean piece of cloth and pull each lamprey through this makeshift "scrub." Next: cut off the lampreys' heads, use a sharp knife to slit the belly open and remove the inner cord; wash the cleaned bodies in running water, then cut into pieces; put the cut lamprey in a heavy-bottomed skillet, salt it, and drizzle with olive oil; set the pan over the heat and fry the lamprey on one side until golden; very carefully flip it and keep frying until golden; peel and slice the onion into half-moons; add the onion to the pan and keep frying, stirring, another 5–7 minutes; transfer the lamprey and onion to a bowl and let it cool a little. 3. Take the dough out of the fridge and divide it in two. Roll out one piece thinly and lay it in a baking dish. Spread the cooled lamprey and onion over the base, distributing it evenly, and pepper the filling to taste. 4. Roll out the second piece of dough, cover the pie with it, and crimp the edges to seal. Brush the top with beaten egg. Put the dish in an oven preheated to 350°F (180°C) and bake the pie 20–30 minutes, until the top is golden. Serve warm or cold. Enjoy!
Caloric content of the products possible in the composition of the dish
- Light beer - 50 kcal/100g
- Non-alcoholic beer - 33 kcal/100g
- Strong beer - 150 kcal/100g
- Dark beer - 74 kcal/100g
- Beer - 50 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken egg - 80 kcal/100g
- Lamprey - 166 kcal/100g
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