Mediterranean non-Ossetian fish pie

Category: Bakery products
Mediterranean non-Ossetian fish pie

Ingredients

Dough (for 2 pies):
Flour psh. 400 BC
Residual fermented milk products + water / milk if necessary up to 260 g.
Oil drain. or grows. 25-30 g.
Salt 1 tsp
Dry yeast 1 tsp
Filling (for 1 pie):
Fish fillet (ready-made) - leftovers from steamed / baked / boiled / fried fish ~ 200-300 g.
Feta / feta cheese (preferably) or half suluguni with Adyghe ~ 100 g.
Chicken egg. C0 1 PC.
Fresh rosemary 2 small twigs
Freshly ground black pepper 1 large pinch
Any hard cheese, grated - sprinkle on top of the pie 2 tbsp. l.

Cooking method

  • Dough:
  • I do it in HP on the main test program. I don't add sugar.
  • The dough comes out for 2 cakes, but this is the optimal amount for kneading in HP. And I gave the filling for one pie, because I myself often make it with different fillings. For example, cheese Ossetian.
  • In general, the recipe was born from one Mediterranean quiche and Ossetian pies (in terms of dough and molding).
  • Filling:
  • Mash the fish fillets with a fork into a paste. Add finely chopped feta to it (Krosh, sorry))), very finely chopped rosemary leaves (leave 1/3 for decoration), an egg (if small like C2, then 2 pcs.), Season with pepper.
  • Molding:
  • Roll the dough into a ball, knead it with your hands on baking paper dusty with flour into a round cake like for pizza, put the filling in the center with a slide / lump, collect the edges of the dough and mold over the filling, you get a slightly flattened ball. I blind it so that there is a small hole in the center for the escape of the trapped air, later - for the steam out. Next, the ball must be gently kneaded again into a cake. Sprinkle the flat cake with the remaining rosemary leaves and grated cheese. Additionally, you can pour olive oil on top - twirl the spiral in a thin stream.
  • Bakery products:
  • Preferably on a stone and with convection at t 230-240 ° C ~ 12 minutes.
  • After baking, wrap with a towel, give a little "rebuke" and soften the crust, let it cool until warm.
  • Mediterranean non-Ossetian fish pie
  • Bon Appetit!
  • Mediterranean non-Ossetian fish pie

Note

I highly recommend using fresh rosemary. He works wonders!

Elena Tim
I read in the right column: "Mediterranean not Ossetian fish". I think what else is there for such a cool fish that is never Ossetian? "What is it for you, spit?"Mediterranean non-Ossetian fish pie

Well, Natashka, did the girls irritate you with pies, that they decided to create their own yummy?
Well, handsome, of course - it looks very appetizing.
Kara
And this shield is not Ossetian? You're fucking, huh? Mediterranean non-Ossetian fish pie
The dough is quite Ossetian, the form is Ossetian, the filling is Ossetian, and the pie is not Ossetian?

Natasha, thank you very much for the cake! I haven't done it for a long time, I'll go put the dough
Elena Tim
Quote: Kara
The dough is quite Ossetian, the form is Ossetian, the filling is Ossetian, and the pie is not Ossetian?
Just like in "Shirley-Myrli" - "Do you think if dad is a Jew, mom is a Jew, then the baby will be Russian?"
Kara
Taki and I about the same, Mulya
Arka
Oh, I urged you




I cry with laughter, tears prevent me from looking for bukafs.
Lenka, Karachka, yes, it's a praktsycki Ossetian pie, but with a Mediterranean spirit.
The day before yesterday I sculpted potato with cheese. And yesterday I wanted pies again. And the fish remained from lunch, but so good that she regretted it
So the little man came out.
Do you think it's easy here on HP to virtually slurp other people's pies at night ?! I could not stand it, went to the peak
Help yourself!
Lenka_minsk
Wah, listen, what a delicious Mediterranean-Ossetian pie made from Belarusian products!
Arka
Who is there?!!
Zhenchin, what, did you cook this pie, ahh?

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