Difference between revisions of "Fish Pie"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Kazakh ([^cC])(.*)\]\]" to "Category:Kazakh cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Meat Dishes Recipes" to "Category:Meat Recipes") |
||
| Line 22: | Line 22: | ||
[[Category:Kazakh cuisine]] | [[Category:Kazakh cuisine]] | ||
| − | [[Category:Meat | + | [[Category:Meat Recipes]] |
[[Category:Savory pie Recipes]] | [[Category:Savory pie Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Revision as of 12:05, 10 May 2012
Contents
Ingredients
Dough
- 2 cups of flour
- a tablespoon of butter or margarine
- a teaspoon of salt
- ½ of a tablespoon of yeast
- 2 teaspoons of sugar
- 1 cup of water
Stuffing
- 420 g of boned fish
- 50 g of buffer or margarine
- 1 tablespoon of oil to oil the frying-pan
- 1 teaspoon of beaten up egg
Directions
- Leavened dough is rolled in a layer 1 cm thick and laid out on the oiled frying-pan.
- Rise boiled to half-readiness is put on it, then the finely cut , onion, small pieces of butter or margarine; all this is salted and peppered and covered with another layer of rolled dough.
- The edges of both layers are stuck together by a pinch and they are left in a warm place for 25 – 30 minutes.
- The pie is baked in the oven at 220°C.
- The ready pie is smeared with beaten up egg.
