Yeast pie with fish

The basis of this fish pie is yeast dough. You can prepare it using any convenient method - either kneading by hand or using a mixer... And if you are the lucky owner of a bread machine, why not use it? It saves energy and time for kneading, and guarantees that the dough will rise, especially if the house is cool and it's hard to provide a warm place. Load the necessary ingredients into the bread machine bowl, according to the instructions. In my case, all the liquid components are added first - warm milk, sour cream, butter, and slightly beaten egg and the white from the second egg (leave the yolk to glaze the pie).

Then add all dry ingredients - flour, salt, sugar and dry yeast.

Turn on a program that focuses on kneading and proofing the dough. In my bread maker, this process takes 1.5 hours. During this time, you can prepare the filling, in this case - fish.

For the filling, you need to take any type of fish, preferably a sea fish with fewer bones. It can be either red - salmon or trout, or white fish - cod, for example. You can also prepare the fish in different ways. You can boil it, steam it - whatever you prefer. But I suggest baking it in the oven. Sprinkle the fish, cut into pieces, with spices or ready-made fish seasoning and bake it wrapped in foil at 180 degrees for about 40 minutes. Remove it when it's done and let it cool. It is not recommended to put hot filling on the yeast dough.

While the fish is cooling, prepare the other components. Peel the onion (you can replace it with leek) and chop the herbs (in my case, parsley and dill). If you want to use something of your own - feel free to experiment.

Carefully separate the flesh from the bones and divide the cooled fish into segments. Add finely chopped herbs and lightly sautéed onion in vegetable oil to these fish pieces. Mix well to evenly distribute all the ingredients.

Roll out the dough into a rectangular shape (not too thin), the width should correspond to the shape in which you will bake the pie. The choice of shape is not essential, this pie can be baked on a baking sheet - it all depends on your preferences. Evenly distribute the cooled filling over the rolled out dough.

Roll the dough with the filling (not tightly) into a log shape.

Place the log in a baking dish lined with parchment paper. Leave the formed log to rise for 20 minutes while the oven heats up to 180 degrees Celsius. Before putting the pie in the oven, brush the top of the pie with a mixture of the remaining egg yolk and milk.

Bake the pie for 40 minutes. If you notice that the surface is browning quickly, cover the top of the pie with a piece of foil. Once cooked, cool the fish pie on a rack.

Enjoy your meal!