Capelin pie

8 servings
2 hours 40 min

Let's prepare the ingredients for the dough. We will cook the dough yeast on the partridge, so we will deal with it first. But if the fish is frozen, then you need to take it out for defrosting. The yeast dough on the partridge will be very soft and tender, which will make the fish pie tastier. We pour milk into the bowl, diluted with hot water in equal parts. Add sugar and a tablespoon of flour, a teaspoon of yeast to the liquid.

We mix everything well. We put a bowl of para in a warm place for 20 minutes. During this time, a "cap" should appear on the surface of the mixture, which means that the pair is ready. We continue to knead the dough.

In a large bowl, beat the egg with salt, pour in the opara, vegetable oil, mix.

We pour in the sifted flour, we do it in small parts. To make the dough mix well. First, stir with a spoon, when the dough becomes quite tight, put it on the surface filled with flour and continue to knead, pouring flour. We pour as much flour as the dough takes.

When it becomes elastic and stops sticking to your hands, put it back in a bowl, cover it with cling film and put it in a warm place. You can put in the oven preheated up to 50 degrees for 40 minutes.

When the dough rises, we beat it and let it rise again. The dough is ready to bake.

While the dough is suitable, we will deal with the filling. Thawed capelin thawed, remove heads, fins and tails, rinse well under running water. Bones do not need to be removed.

The onions are peeled and cut into half rings. Heat the vegetable oil in a frying pan. We put onions on it and fry until soft.

Then we lay out fish in rows to the onion. Fry it until the meat whitens on one side, then gently turn it over so as not to make out the fish. We remove the fish from the fire, let it cool a little.

We form a pie from the dough. We put it on an emasculated surface, divide the dough ball into two parts, one slightly larger than the other. We roll each of the dough parts into a thin layer. We put the dough circle, which is larger, into an oil-lubricated mold, making sides from the edges of the dough. Let the cake crusts stand in a warm place for about 20 minutes. They will rise noticeably.

Put fish and onions on the dough.

Cover the filling with a second layer of dough, pinching the edges and heating up on top with a fork so that the steam leaves during baking. You can grease the pie on top with milk or not grease with anything, it will turn out to be ruddy in any case. Warm up the oven for up to 180 minutes. We bake the pie for about 30 minutes, until ruddy. Serve with tea. Have a nice tea party!