Capelin and Potato Pie
by Editorial Staff
Delicious, soft and tender yeast dough pie with potato and fish filling.
Ingredients
- Wheat flour, premium grade – 400 g
- Active dry yeast – 1 teaspoon.
- Salt – 2 teaspoon
- Sugar – 1 teaspoon
- Vegetable oil – 1 tbsp (+ butter for working with dough and greasing the cake)
- Water – 200 ml
For filling: - Fresh capelin – 200 g
- Potatoes – 300 g (4 pcs.)
- Bulb onions – 100 g (1 pc.)
- Vegetable oil – 2 tbsp
- Seasoning for fish
- Ground black pepper
- Salt
Directions
- In a deep bowl, combine the dry dough ingredients.
- Add water and oil, knead the dough.
- Cover the bowl with the dough with a warm, wet towel and leave to rise for 1 hour.
- While the dough is coming up, prepare the filling. Gut the capelin, cut off the heads and rinse the fish well.
- Wash and peel the vegetables. Cut the potatoes into thin semicircles, the onion into half rings.
- Put chopped vegetables and fish into a deep bowl, add vegetable oil, spices and salt. Mix.
- Grease hands and table with vegetable oil. Knead the dough a little and divide into two parts.
- Roll out one part of the dough into a layer and put in a greased form (I have a round form with a diameter of 28 cm).
- Top with an even layer of potato and fish filling.
- Roll out the second part of the dough, cover the filling with it, seal the edges and make a cut in the middle of the cake with a knife.
- Cover the fish and potato pie with a towel and leave to proof for 20 minutes.
- Bake yeast dough fish pie in an oven heated to 200 ° C for 50-60 minutes (be guided by your oven).
- Grease the finished cake with capelin and potatoes with vegetable or butter, cover with parchment and a towel to soften the crust.
Bon Appetit!
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