Composition / ingredients
Step-by-step cooking
Step 1:
1.To begin with, marinate the mackerel in the onion. Finely chop the onion and mackerel and mix thoroughly.
Step 2:
2. We cut the perch and walleye into medium pieces. Pepper, salt and sugar ( 1 tbsp.l) to taste.
Step 3:
3. Cut our dough into 13 equal pieces and roll them into balls. Let's leave the "kolobki" to fit under the towel for 15 minutes.
Step 4:
4. Meanwhile , we pass the onion on a mixture of butter and vegetable oils .We pass it to a translucent color.
Step 5:
5. Add the mackerel to the rest of the fish so that it shares its fat content. Next, we form pancakes from "koloboks". Add fish on top (first pike perch with mackerel, then perch with mackerel), onion and a piece of butter.
Step 6:
6. We seal it in such a way that a hole remains in the middle. We form rasstegai with perch and pike perch separately.
Step 7:
7. Lubricate our pies with a mixture of milk and yolk for more ruddiness.
Step 8:
8. Put the first batch in the oven for 20-25 minutes at 200 C. In the meantime, we have a second batch coming up. The second batch is also set for 20 -25 min . After cooking, lubricate the pies with melted butter.
Step 9:
9. Everything is ready! Bon appetit, dear friends! Always Yours, Old Sam. Source Old Sam
I'm getting more and more immersed in the topic of baking. Now it's the turn of the pies with fish, they are the same - openers! This is a very tasty and easy-to-prepare dish, which is served in the original with fish broth, but also as a hot snack, these pies are just wonderful!
This simple recipe for open pies is a real find for those who love flour, but do not like to bother too much. If you, like me, have the opportunity to buy high-quality dough and not waste extra time cooking it - these pies in the oven will become your new favorite dish!
Perch and pike perch will be the filling in our pies, and to make our pies more juicy, we will add mackerel to them!
Bon appetit and good mood, dear friends! Always Yours, Old Sam.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Boiled walleye - 97 kcal/100g
- Pike perch - 89 kcal/100g
- Fresh pike perch - 84 kcal/100g
- Stuffed pike perch - 144 kcal/100g
- Smoked mackerel - 221 kcal/100g
- Boiled mackerel - 211 kcal/100g
- Fresh mackerel - 181 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
- Yeast dough - 320 kcal/100g
- Yeast dough (fast) - 278 kcal/100g
- Butter yeast dough - 226 kcal/100g
- Onion - 41 kcal/100g
- Sea bass - 79 kcal/100g
