For the dough:
7 g of dried yeast, (1 packet),
1.5 cups (360ml) of very warm water, about 40 degrees,
1/2 cup (120ml) vegetable oil,
4-4.5 cups whole wheat flour,
5 teaspoons sugar,
1.5 teaspoon salt,

For the filling;
2 cans of canned fish (I used salmon),
2 medium onions,
salt,
pepper,
1 egg yolk + 1 tablespoon of water to brush the pie with. 

Since childhood I’ve loved my mother’s fish pie but I have never dared cooking it myself. When my mother gave me her recipe I was finally brave enough to try it. It was delicious! The ingredients are very simple: a yeast dough, your favourite type of canned fish and onions.

Ingredients:

 

1. Make the dough. Using a deep and wide bowl, add the yeast, sugar and the warm water. Stir well with a fork to dissolve all the lumps.

 

2. Cover the bowl with a towel and put in a warm place for 30 minutes, allowing the yeast to ferment. I turn the oven on a very low heat, leave the door open and put the bowl near the oven.

 

3. After 30 minutes lift the towel, see the fermented yeast.

 

4. Now take a large, deep bowl for mixing. Add dough, salt and mix well.

 

5. Neatly sieve the first cup of flour onto the mix.

 

6. Fold this mix with a fork to remove most lumps.

 

7. Sift a second cup of flour into the dough. Again, stir with a fork to remove lumps.

 

8. Sift your third cup of flour into this mix. It will already be harder to fold with a fork. At this point the dough becomes dry, stiff, and generally seems to have a lot of flour. You should get this:

 

9. Add the vegetable oil. I used canola oil.

 

10. Fold the dough until smooth, it’s ok to use your hands now.

 

11. Sift in the last batch of flour. Be careful here, because different flours behave differently. Sift the flour in by half cups. Sift – knead. If the dough is still sticky, add more until the dough is the correct consistency – soft, lightweight and elastic, but neither your hands nor your cup stick to it. If in doubt, leave a bit of flour out. It can always be added after the first or second rise. But if you overdo it with the flour, the dough will be like a stone. So, after adding the last batch of flour and kneading well, the result should be a smooth ball of dough.

 

12. Cover the bowl with a tea towel and put it in a warm place where there are no drafts. In my case it’s on the door of the oven. Leave it there for 1 hour.

 

13. An hour later, look at the dough, and make sure it has risen to at least twice its height.

 

14. Press down on the dough and fold carefully. Feel the dough to make sure it is light and elastic. It should be very pleasant to touch.

 

15. Roll the dough into a ball and put it in a warm place for 1 hour. In the meantime, you can make the filling.

 

16. Mash fish well with a fork. I used salmon, which is ideal here, and tuna.

 

17. Clean and cut the onion into half-rings. In a frying pan on low heat, fry the onions until they are soft, and half-cooked.

 

18. Once the dough has risen (again it should have risen to twice its height).

 

19. Punch the dough gently to test it after laying it on a floured board. The dough should settle, but not very much. Cut it in half.

 

20. Roll out the dough to 2-3mm thickness in the form of your baking tray. Grease the tray with butter and place baking paper on top, or you can just sprinkle a little flour. Carefully shift the rolled sheet of dough onto the tray. Cut of the excess dough from the edges.

 

21. Put half the onions on top.

 

22. Put fish on top of onions. Salt and pepper fish to taste.

 

23. Put the rest of the onions on the fish.

 

24. Roll out the second piece of dough.

 

25. Cover the pie with this sheet. Pinch the edges together well. Cut off the excess dough from the edges. Spread egg yolk diluted with water on the pie. Improvise with a few pieces of leftover dough on the pie 🙂 Make a few holes in the pie so it doesn’t become a puffed up ball. Put in the oven, which has been preheated to 200° C, for 30-40 minutes, depending on your oven. The pie should be well browned when it’s finished.

 

26. If you have leftover dough, and you do not like to throw things away, like me, you can make little pies. For example, with apples. Peel 3 medium apples, grate them on a coarse grater. Add 2-3 tsp. sugar, mix well. You can also add a little cinnamon.

 

27. Divide the remaining dough into equal portions. I got 5 out of mine.

 

28. Roll these pieces of dough out, put filling on top.

 

29. Pinch pie together tightly.

 

30. Put on greased baking tray with the seam down. Spread some yolk mixture onto these pies as well. We leave them for a few minutes to rise. Put them in the preheated oven for about 25-30 minutes. The little pies should be well browned.

 

31. Voila! Fish pie and apple pies ready. We let them cool for a little.

 

32. This is my favorite fish pie! It turns out airy, filled with a delicious fish mixture. If you do not like a lot of dough, just roll it out thinner. I love a happy medium, with just enough crust and fish.

 

33. But I like sweet pies with just a thin layer of dough. Easily prepared and good for the mood, because there is nothing better than filling the house with the smell of pies in the oven, making your home more comfortable. These are the pies!

Bon Appetit!

 

 

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