Name: Pie with fish and vegetables
Yield: 0
Ingredients: Flour - 300 gram; Milk - 100 Ml; Water - 100 Ml; Wheat bran - 10 gram; Corn oil - 25 Ml; Sugar - 10 gram; Salt - 1/3 Tsp; Dry yeast - 1 Tsp; Fish fillet - 250 gram; White cabbage - 200 gram; Carrot - 100 gram; Bulb onions - 100 gram; Salt - taste; Black pepper - taste; Vegetable oil - 2 tbsp

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Ingredients for - Pie with fish and vegetables

Dough

1. Flour 300 gram

2. Milk 100 Ml

3. Water 100 Ml

4. Wheat bran 10 gram

5. Corn oil 25 Ml

6. Sugar 10 gram

7. Salt 1/3 Tsp

8. Dry yeast 1 Tsp

Filling

1. Fish fillet 250 gram

2. White cabbage 200 gram

3. Carrot 100 gram

4. Bulb onions 100 gram

5. Salt taste

6. Black pepper taste

7. 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.

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.