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

  1. In a deep bowl, combine the dry dough ingredients.
  2. Add water and oil, knead the dough.
  3. Cover the bowl with the dough with a warm, wet towel and leave to rise for 1 hour.
  4. While the dough is coming up, prepare the filling. Gut the capelin, cut off the heads and rinse the fish well.
  5. Wash and peel the vegetables. Cut the potatoes into thin semicircles, the onion into half rings.
  6. Put chopped vegetables and fish into a deep bowl, add vegetable oil, spices and salt. Mix.
  7. Grease hands and table with vegetable oil. Knead the dough a little and divide into two parts.
  8. 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).
  9. Top with an even layer of potato and fish filling.
  10. 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.
  11. Cover the fish and potato pie with a towel and leave to proof for 20 minutes.
  12. Bake yeast dough fish pie in an oven heated to 200 ° C for 50-60 minutes (be guided by your oven).
  13. 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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