Difference between revisions of "Fish Pie"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 teaspoon of beaten up [[egg]] | * 1 teaspoon of beaten up [[egg]] | ||
| − | == | + | == Procedures == |
# Leavened dough is rolled in a layer 1 cm thick and laid out on the oiled frying-pan. | # 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. | # 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. | ||
Latest revision as of 16:38, 16 July 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
Procedures
- 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.
