Name: Collapsible pie with fish and cabbage
Yield: 0
Ingredients: Pumpkin - 150 gram; Milk - 100 Ml; Water - 200 Ml; Butter - 25 gram; Flour - 400 gram; Salt - 1/2 Tsp; Sugar - 2 Tsp; Dry yeast - 1 Tsp; Sauerkraut - 300 gram; Fish fillet - 250 gram; Sesame - 1 tbsp

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Ingredients for - Collapsible pie with fish and cabbage

Dough

1. Pumpkin 150 gram

2. Milk 100 Ml

3. Water 200 Ml

4. Butter 25 gram

5. Flour 400 gram

6. Salt 1/2 Tsp

7. Sugar 2 Tsp

8. Dry yeast 1 Tsp

Filling

1. Sauerkraut 300 gram

2. Fish fillet 250 gram

Additionally

1. Sesame 1 tbsp

How to cook deliciously - Collapsible pie with fish and cabbage

1. Stage

Cut the pumpkin into small cubes, pour water (200 ml) and cook until tender under a lid over medium heat. The weight of the peeled vegetable is given.

2. Stage

Remove the pumpkin from the heat, do not drain the water. Add 100 ml of cold milk (+-10 ml) and butter to the pumpkin pan. Puree the mass. You should get 300 ml of pumpkin-milk mixture.

1. Stage. Collapsible pie with fish and cabbage: Remove the pumpkin from the heat, do not drain the water. Add 100 ml of cold milk (+-10 ml) and butter to the pumpkin pan. Puree the mass. You should get 300 ml of pumpkin-milk mixture.

3. Stage

Sift flour, mix with salt, sugar, yeast.

4. Stage

Mix the liquid and dry ingredients and knead the dough. The dough should be soft and tender. It is a little sticky to your hands and to the work surface, but you should not clog the dough with flour. Flour from different manufacturers differs, so do not add all the flour at once. You may need a little less. (Or more.) Place the dough in a bowl greased with vegetable oil, cover with clingfilm, and place in the heat for 45-50 minutes.

1. Stage. Collapsible pie with fish and cabbage: Mix the liquid and dry ingredients and knead the dough. The dough should be soft and tender. It is a little sticky to your hands and to the work surface, but you should not clog the dough with flour. Flour from different manufacturers differs, so do not add all the flour at once. You may need a little less. (Or more.) Place the dough in a bowl greased with vegetable oil, cover with clingfilm, and place in the heat for 45-50 minutes.

5. Stage

Prepare the filling while the dough is rising. Stew the sauerkraut under a lid over medium heat until soft. (If the cabbage is not very juicy, add a little boiled water to the pan) Fish fillets cut into small pieces, add to the pan with the cabbage...

1. Stage. Collapsible pie with fish and cabbage: Prepare the filling while the dough is rising. Stew the sauerkraut under a lid over medium heat until soft. (If the cabbage is not very juicy, add a little boiled water to the pan) Fish fillets cut into small pieces, add to the pan with the cabbage...

6. Stage

... Heat all together for a couple of minutes, take off the heat, and cool. This time I made a pink salmon pie. But you can also use other fish. Cod, pike-perch, sazan, chum salmon, even pollock will do.

1. Stage. Collapsible pie with fish and cabbage: ... Heat all together for a couple of minutes, take off the heat, and cool. This time I made a pink salmon pie. But you can also use other fish. Cod, pike-perch, sazan, chum salmon, even pollock will do.

7. Stage

The risen dough should be placed on a work surface greased with vegetable oil, crumpled, divided into 10 (11,12...) equal parts.

1. Stage. Collapsible pie with fish and cabbage: The risen dough should be placed on a work surface greased with vegetable oil, crumpled, divided into 10 (11,12...) equal parts.

8. Stage

From each piece roll out a cake with a diameter of 10-11 cm. In the middle of the flatbread put a tablespoon of filling, carefully press the edges of the flatbread to form a round cake.

1. Stage. Collapsible pie with fish and cabbage: From each piece roll out a cake with a diameter of 10-11 cm. In the middle of the flatbread put a tablespoon of filling, carefully press the edges of the flatbread to form a round cake.

9. Stage

Place the patties in a baking dish (d 24-26 cm) a little apart from each other. Line the bottom of the tin with baking paper.

1. Stage. Collapsible pie with fish and cabbage: Place the patties in a baking dish (d 24-26 cm) a little apart from each other. Line the bottom of the tin with baking paper.

10. Stage

Use a sharp knife or scissors to make deep, cross-shaped incisions in each cake. Cover the mold with a napkin or thin towel and leave it in the heat for 15 minutes.

1. Stage. Collapsible pie with fish and cabbage: Use a sharp knife or scissors to make deep, cross-shaped incisions in each cake. Cover the mold with a napkin or thin towel and leave it in the heat for 15 minutes.

11. Stage

Brush the cake with milk (1 tbsp) and sprinkle with sesame seeds.

12. Stage

Bake the pie in a preheated 180° oven for 40 minutes. If the pie starts to brown a lot, cover it with food foil 15 minutes before the end of the baking process. And always consider the peculiarities of your technique!