Puff Pastry Fish Pie

Step-by-step cooking

1. Step 1:

   

   Prepare the products. Any fish is suitable for filling, but preferably not very bony or take a ready-made fillet. I took the red Char fish, it's not very dry, but it's not greasy either. Defrost the fish, but not completely, so it's easier to gut it. Rinse and boil for a couple of 8-10 minutes. Also boil the eggs hard-boiled for 11-12 minutes from boiling and immediately cool in cold water, so they will be easily cleaned.

2. Step 2:

   

   Frozen dough can be defrosted without opening the package by moving it to the refrigerator overnight.Or at room temperature, then open the package, after a while divide the layers and place them between two napkins in one row.This way the dough will not become wet and will not get wet. The defrosted dough can be rolled out a little in one direction so as not to break the layers. You can stretch it slightly with your hands, as convenient.For this pie, it is convenient to take the dough from two plates.

3. Step 3:

   

   Prepare the FILLING, it will be in layers, so it is convenient to put it in separate bowls. Coarsely grate the eggs and cheese, add mayonnaise to the cheese and mix. Clean the fish from the skin and bones, disassemble into small fragments. Fry the onion until transparent, toss the carrots and still fry until almost ready. Pepper and salt can be added a little bit both at the cooking stages and during the formation of the pie. Just keep in mind that mayonnaise, cheese and sauce already contain salt.

4. Step 4:

   

   Form a PIE. Roll out the dough layer slightly or pull. Visually divide into three equal parts, make incisions along the edges with a sharp knife slightly obliquely. Apply tomato sauce or ketchup in the center with a brush.

6. Step 5:

   

   Then a layer of eggs, fishy on it. If salt and spices were not added before, then we are doing it now.

7. Step 6:

   

   Cover the fish with a layer of vegetables, the final cheese - mayonnaise. Cheese can simply be grated and sprinkled, and a mesh of mayonnaise can be applied on top for juiciness. The taste will not change from this. Close the filling by braiding a simple pigtail from the strips, bend the latter inside. You can twist the strips on one side by 2 or 3 turns, it will also be interesting to look at.

8. Step 7:

   

   Cover the baking sheet with parchment or a mat, carefully transfer the finished cake. Similarly, quickly cook the second or both pies at the same time, as convenient. Cover the pies with a film and leave for 15-18 minutes to rest. If you cook from yeast puff pastry, leave for proofing for 20-25 minutes, until doubled. No drafts. Then loosen the yolk or the whole egg and lubricate the top with a brush.

9. Step 8:

   

   Bake immediately in a preheated oven at t 180 &039; for about 25 minutes, until a beautiful golden color. Cover the finished pies directly on the baking sheet with a towel and let cool down a little. After 10 minutes, you can serve. Delicious will be both hot and cold. If from the refrigerator, it is better to reheat.