Ingredients:
Pie dough with potatoes and fish:
200 g of flour
200 g of cheese (preferably low-fat)
200 g of margarine
half a teaspoon of salt
Filling for potato and fish pie:
8 medium potatoes
2 cans of canned salmon (can be replaced with other fish)
3 eggs
1 bulb
1 egg (yolk)
Cooking recipe:
Sift flour and salt into a bowl and mix. Grate the margarine into the flour, mix everything well with a fork until crumbs form. Add cheese and mash the mass again with a fork. Knead the dough by hand (knead until it becomes homogeneous and forms a ball).
Wrap the ball in cling film and refrigerate. The dough for pie with potatoes and fish should be left in the refrigerator for at least an hour, preferably 4-6 hours. After the specified time, prepare the filling for the pie.
Pour the eggs into a pan of boiling water and cook for about 10 minutes on low heat. Peel the onion and cut it into thin half rings. Peel the potatoes and grate them coarsely. Open cans of canned fish, squeeze out excess liquid and mash the fish with a fork.
Put the boiled eggs in a bowl of cold water for a few minutes. Then take out the cooled eggs, peel them and cut them into small cubes. Remove the dough from the refrigerator and divide it into two unequal parts (about 3:4). Heat the oven to 180C.
Roll out the larger part and put it in an oiled baking dish. Make edges of about 3-4 cm. Place grated potatoes on the dough (dry it first with napkins or a paper towel). Salt and pepper.
Place the canned fish on top of the potatoes. On top – chopped eggs and onions. Roll out the remaining dough and cover with a layer of potato and fish filling. Connect and pinch the edges of the top and bottom layers of dough.
If there is any unused dough, you can make strips of it and put them on top of the fish pie as a decoration. Separate the yolks from the whites and beat them a little with a fork. Grease the surface of the pie with egg yolk and send the mold to the preheated oven.
Bake the potato and fish pie until golden brown, about 45-50 minutes. Take out the form, cover it with a light towel for 10-15 minutes. After that, the fish pie is transferred to a plate, cut into portions and served chilled or warm. Good apetite!
Don’t forget to decorate the cake too. Use fresh green herbs to give it a fresh and tasty look. You can also garnish it with lemon slices or some green olives to add a touch of exoticism.