Yeast dough trout fish pie in the oven

9 servings
2 hours 10 min

How do you bake a fish pie with trout from yeast dough, which many will definitely like? First of all, we prepare the necessary spiced products for making a wonderful fish pie. Trout can be replaced with any red fish, and not only red, to your taste.

To make the brew, take a small bowl and pour two hundred milliliters of warm boiled water into it, then pour one tablespoon of sugar into the bowl, then knead and spread twenty grams of fresh pressed yeast into it.

Put two tablespoons of prime wheat flour from the total mass in a bowl.

Mix all the ingredients together well in a bowl, then place it in a warm place for fifteen minutes to activate the yeast.

Take a voluminous bowl and spread forty grams of softened butter into it, then break one chicken egg into it and stir, then pour the cooked para into the bowl and mix all the ingredients until smooth.

Take a fine sieve and sieve in parts in a bowl with a liquid base of four hundred and fifty grams of prime wheat flour and add one teaspoon of salt.

Stir all the ingredients in a bowl and knead the dough.

Pour one tablespoon of vegetable oil into a bowl and continue thoroughly kneading the dough with your hands for about five to seven minutes to the required consistency, then place the dough bowl in a warm place for one hour.

Cut into five hundred grams of trout, or other suitable fish, in medium pieces and spread it into a deep bowl, then add the salt, ground pepper mixture to taste and stir.

As time passes, sprinkle a small amount of flour over the table and spread the disintegrated dough, which is then rinsed and divided into larger and smaller parts.

Roll most of the dough to a thin tortilla, which is then wrapped on a rolling pin and transferred to a form greased with a little butter.

Spread the flatbread in a uniform layer and form the sides, then cover the top with a tea towel and set the tin aside for thirty minutes.

As time passes, brush the shaped tortilla with a small amount of vegetable oil.

Spread half of two hundred and fifty grams of boiled rice on the cake in the first uniform layer and add salt to taste.

Cut two middle heads of bulb onions into thin half-rings and spread half with another uniform layer of rice on top.

Spread the chopped fish pieces on top of the onion in the next uniform layer.

Spread an even layer of the remaining onions, then spread the remaining boiled rice in a final uniform layer and add salt to taste.

Cut into small pieces of sixty grams of butter, then spread them evenly on top of the layers of cake and add a bay leaf to taste.

Sprinkle a little flour over the table and spread out a second piece of dough, which is then beaten and divided into larger and smaller parts.

Roll out most of the dough to a tortilla five millimeters thick, then lay it out on top of the tin and make the edges of the tortillas feel good with each other.

Roll out a smaller portion of the dough to a two-millimeter-thick flatbread and make arbitrary ribbons of dough to garnish with a curly knife.

Spread the chopped pastry strips as a garnish on top of the pie, then make a small hole in the middle of the pie and place the cake tin on the proofing in a warm place for thirty minutes.

As time passes, grease the spread cake with whipped egg yolk with two tablespoons of milk and place it in an oven warmed to one hundred and seventy-five degrees.

Bake the cake in the oven for twenty minutes, then reduce the degree of the oven to one hundred and fifty and continue baking the cake until golden for ten minutes, then leave it in the oven turned off for another five minutes.

Remove the cooked cake from the oven and put it out of the tin on the table.

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