Ingredients for - Pie with fish and vegetables

1. Dough Flour 300 gram
2. Dough Milk 100 Ml
3. Dough Water 100 Ml
4. Dough Wheat bran 10 gram
5. Dough Corn oil 25 Ml
6. Dough Sugar 10 gram
7. Dough Salt 1/3 Tsp
8. Dough Dry yeast 1 Tsp
9. Filling Fish fillet 250 gram
10. Filling White cabbage 200 gram
11. Filling Carrot 100 gram
12. Filling Bulb onions 100 gram
13. Filling Salt taste
14. Filling Black pepper taste
15. Filling Vegetable oil 2 tbsp

How to cook deliciously - Pie with fish and vegetables

1 . Stage

Sift the flour. Mix with yeast, bran (wheat, buckwheat, rye), salt and sugar. Pour warm milk, water and corn (sunflower) oil into the flour.

1. Stage. Pie with fish and vegetables: Sift the flour. Mix with yeast, bran (wheat, buckwheat, rye), salt and sugar. Pour warm milk, water and corn (sunflower) oil into the flour.

2 . Stage

Knead the dough. The dough should be quite dense, hold a good shape and not sticky to your hands and work surface. Put the dough in a bowl greased with vegetable oil, cover with clingfilm and leave in a warm place for 40-45 minutes. Since flour from different manufacturers differs in its quality, the amount should be adjusted individually. (put more or less)

1. Stage. Pie with fish and vegetables: Knead the dough. The dough should be quite dense, hold a good shape and not sticky to your hands and work surface. Put the dough in a bowl greased with vegetable oil, cover with clingfilm and leave in a warm place for 40-45 minutes. Since flour from different manufacturers differs in its quality, the amount should be adjusted individually. (put more or less)

3 . Stage

While the dough is coming up, prepare the filling. Shred the cabbage, cut the carrots into thin slices or use a grater for Korean salads, cut the onions into half rings. Cut the fish fillets into small pieces, salt and season with pepper. You can use almost any fish, sea fish (hake, navaga, pollock, cod) or river fish (carp, carp, amur).

1. Stage. Pie with fish and vegetables: While the dough is coming up, prepare the filling. Shred the cabbage, cut the carrots into thin slices or use a grater for Korean salads, cut the onions into half rings. Cut the fish fillets into small pieces, salt and season with pepper. You can use almost any fish, sea fish (hake, navaga, pollock, cod) or river fish (carp, carp, amur).

4 . Stage

Fry the vegetables in vegetable oil over high heat (stirring occasionally) until soft. 10 minutes will be enough. Salt and pepper the stuffing to taste. Add the fish to the vegetables, cook all together for a couple of minutes, remove from the heat, and cool.

1. Stage. Pie with fish and vegetables: Fry the vegetables in vegetable oil over high heat (stirring occasionally) until soft. 10 minutes will be enough. Salt and pepper the stuffing to taste. Add the fish to the vegetables, cook all together for a couple of minutes, remove from the heat, and cool.

5 . Stage

Place the dough on a floured work surface and knead. Cut off a small piece for decoration. (50g) Make a snout, ears and tail for a piglet.

1. Stage. Pie with fish and vegetables: Place the dough on a floured work surface and knead. Cut off a small piece for decoration. (50g) Make a snout, ears and tail for a piglet.

6 . Stage

Roll out most of the dough into a 0.7-0.8 cm thick layer. Place the cooled filling on top of the pastry. Carefully press the edges of the dough together to form an oval pie. Carefully place the pie on a baking sheet lined with baking paper (grease with oil) or on a teflon-lined baking sheet.

1. Stage. Pie with fish and vegetables: Roll out most of the dough into a 0.7-0.8 cm thick layer. Place the cooled filling on top of the pastry. Carefully press the edges of the dough together to form an oval pie. Carefully place the pie on a baking sheet lined with baking paper (grease with oil) or on a teflon-lined baking sheet.

7 . Stage

Place all the "components" (tail, ears, snout) in their places. You can make holes in the heel with a cocktail straw. Visually divide the pie into three parts (2/3 and 1/3) and loosely tie it with cooking thread, well oiled with vegetable oil. The thread should just lie on the dough. In this way, mark the head and torso of the pig.

1. Stage. Pie with fish and vegetables: Place all the

8 . Stage

Cover the pig cake with a napkin or a thin towel and leave it in the heat for 20 minutes. Then grease the pie with milk (1 tbsp.). Make the eyes of the pig out of black pepper peas.

1. Stage. Pie with fish and vegetables: Cover the pig cake with a napkin or a thin towel and leave it in the heat for 20 minutes. Then grease the pie with milk (1 tbsp.). Make the eyes of the pig out of black pepper peas.

9 . Stage

Bake the pie in a preheated 180° oven for 35-40 minutes until evenly browned. Always consider the peculiarities of your technique.

1. Stage. Pie with fish and vegetables: Bake the pie in a preheated 180° oven for 35-40 minutes until evenly browned. Always consider the peculiarities of your technique.

10 . Stage

Transfer the finished pie to a rack and remove the cooking string. All done!

1. Stage. Pie with fish and vegetables: Transfer the finished pie to a rack and remove the cooking string. All done!