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Puff pastry fish pie

Puff pastry fish pie

A fragrant, juicy filling under a layer of melted cheese, between two sheets of wonderful flaky pastry. The flavor varies with the type of fish, but any fish pairs beautifully with the rest of the ingredients. It's quite simple to make and delights you with variety every time.

Sineglazaya

Recipe author

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Composition / ingredients

Servings:

Puff pastry

500

Red fish (1-2 small char, or 2 fillets of non-bony fish; weight given for frozen, undressed fish)

800

Tomato sauce (or ketchup)

Eggs

Onion

Carrots

Hard cheese

150

Mayonnaise

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 12 g

Fats 40 % 17 g

Carbohydrates 31 % 13 g

255 kcal

GI: 31 / 69 / 0

Cooking method

Step 1:

Gather the ingredients. Any fish works for the filling, ideally one that isn't too bony — or use a ready-made fillet. I used Arctic char, which is neither too dry nor too fatty. Thaw the fish but not all the way, which makes it easier to clean. Rinse it and steam it for 8–10 minutes. Hard-boil the eggs for 11–12 minutes from the boil and cool them right away in cold water so they peel easily.
Step 2:

You can thaw frozen pastry overnight in the refrigerator without opening the package, or at room temperature — in which case open the package, separate the sheets after a while, and lay them in a single layer between two cloths. That keeps the pastry from getting wet or drying out. Roll the thawed pastry out a little in one direction so as not to crush the layers, or just stretch it gently by hand, whichever is easier. For this pie, two sheets of pastry are handy.
Step 3:

Make the FILLING. Since it goes in layers, it's handy to keep each component in its own bowl. Coarsely grate the eggs and cheese, then stir the mayonnaise into the cheese. Skin and bone the fish and break it into small pieces. Sauté the onion until translucent, add the carrot, and cook until almost done. You can add a little salt and pepper either while cooking or as you build the pie — just remember that the mayonnaise, cheese, and sauce already contain salt.
Step 4:

Assemble the PIE. Roll or stretch a pastry sheet slightly. Mentally divide it into three lengthwise sections, and use a sharp knife to cut diagonal slashes along both edges. Brush tomato sauce or ketchup down the center.
Step 5:

Then add a layer of egg, and the fish on top of that. If you didn't add salt and spices earlier, do it now.
Step 6:

Cover the fish with a layer of vegetables, then finish with the cheese-and-mayonnaise mixture. You can also just grate the cheese over the top and pipe a crosshatch of mayonnaise on it for juiciness — the flavor's the same either way. Close the filling by braiding the side strips into a simple braid, tucking the last one under. You can give the strips on one side 2 or 3 twists for an interesting look.
Step 7:

Line a baking sheet with parchment or a mat and carefully transfer the finished pie. Quickly make the second pie the same way, or build both at once, whichever suits you. Cover the pies with plastic wrap and let them rest for 15–18 minutes. If you're using yeasted puff pastry, let them proof for 20–25 minutes, until doubled, away from drafts. Then beat the yolk or a whole egg and brush the tops.
Step 8:

Bake right away in a preheated 350°F (180°C) oven for about 25 minutes, until nicely golden. Cover the finished pies with a towel right on the baking sheet and let them cool a little. After about 10 minutes they're ready to serve. They're delicious hot or cold; if they've been refrigerated, it's best to reheat them.