11:21, 28 Jul 2024, author: Ermakova M.

Pie with capelin

Name: Pie with capelin
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: European
Ingredients: Flour (various) - 500 g; Water - 300 ml.; Vegetable oil - 1 tbsp.; Dry active yeast - 1.5 tsp.; Sugar - 1-2 tsp.; Salt - 2 pinches.; For the filling:; Celine - 600-800 g; Onion - 1 large head; Salt - to taste; Vegetable oil - for frying

If you are a fan of such fish as capelin, then a simple yeast pie with it should please you..

Photo source: https://ru.123rf.com/profile_yanadjana

The dough for the pie is very different: yeast, kefir or puff pastry. If you are going to cook a pie with capelin on a fast day when fish is allowed, then I have written a version of the dough. And if on ordinary days, then the dough can be yeast rich, i.e. with milk or sour cream, butter and eggs. For the dough, along with premium wheat flour, use healthier types of flour: whole grain, with bran, rice, oatmeal, etc.

Capelin and onions can be added to the filling raw, but then it is advisable to cut the fish into fillets. A richer taste is obtained if the capelin is pre-heat treated. If there is not much filling, then fry it in a frying pan, and if there is a large amount of filling, then bake it in the oven on a baking sheet.

I recently came across information about mistrust of synthetic calcium preparations in vitamins and dietary supplements. And fish bones are a natural source of calcium for the body, so I removed only the head, tail and fins from the capelin, but left the spine with bones...

Pie with capelin

Кухня: European, выпечка, калории: 411, время приготовления: 00:50

Ингредиенты

Flour (various) - 500 g

Water - 300 ml.

Vegetable oil - 1 tbsp.

Dry active yeast - 1.5 tsp.

Sugar - 1-2 tsp.

Salt - 2 pinches.

For the filling:

Celine - 600-800 g

Onion - 1 large head

Salt - to taste

Vegetable oil - for frying

Рецепт

1. Combine the ingredients for the dough and knead them by hand or using a household appliance. Here are 400 grams of premium wheat flour and 100 grams of whole grain flour, so the dough is not white.

2. With dry active yeast, the dough will be ready in an hour, cover it to prevent it from drying out during the rising period. Knead once during the rising period.

3. Chop the onion and simmer in vegetable oil, add a little salt.

4. Prepare the capelin. Remove its head, tail, fins and entrails. Add it to the onion in the pan and fry them together for a few minutes.

5. Turn the fish over once, but carefully, because it can crumble into pieces.

6. Roll out the finished dough on a floured table and, for example, using a rolling pin, transfer it to an oiled baking sheet. You can use less dough than I did this time...

7. Put a layer of capelin and onion filling on half of the dough.

8. Cover the filling with the other half of the dough and pinch or fold the edges. Make a few holes to let the steam out. Grease if desired

9. Bake the capelin pie in a preheated oven at 200 degrees for about half an hour (the time depends on the properties of your oven). Cover the finished pie with a towel for a few minutes.

10. Enjoy!