Mini Pollock Pies
Origin of the recipe
Fish-filled pies and pastries have been eaten in Rus' since ancient times, especially during the less strict fasts. These days, you don't need to become a chef or master the intricacies of dough making to indulge in this treat—you can buy ready-made ones. Try these simple yet delicious pies filled with pollock and vegetables, a popular fish.
What do you need for cooking?
Ingredients
-
Ready dough
-
Flour
-
Butter
-
Pollock fillet
-
Brussels sprouts
-
Green peas
-
Sour cream
-
Salt, pepper
Kitchen utensils
- Knife
- Board
- rolling pin
- Pot
- Plate
- Sieve
- Fork
- Baking pan
Step-by-step recipe
Step 1:
Pour water into a saucepan and bring to a boil.
Step 2:
Cut the cabbage into small pieces.
Step 3:
Blanch the cabbage in boiling water for 1 minute, remove from boiling water and rinse with cold water.
Step 4:
Cut the pollock fillet into small pieces and place on a plate.
Step 5:
Add peas, Brussels sprouts, and sour cream to the fillet and mix.
Step 6:
Roll out 1/5 of the dough into a circle 2-3 mm thick. Repeat with the remaining pieces.
Step 7:
Grease a baking dish with oil.
Step 8:
Place the rolled out dough into a greased pan.
Step 9:
Fill the dough molds with the filling, season with salt and pepper.
Step 10:
Cover the filling with dough and pinch it shut. Trim off any excess dough.
Step 11:
Prick the dough with a fork in several places.
Step 12:
Repeat all steps, filling out 4 more forms.
Step 13:
Bake in the oven for 40 minutes at 180 degrees.
Cooking tips
To make filling the pies easier, you can puree the filling in a blender, but keep in mind that it will release more liquid, and therefore the cooking time may need to be increased.
For a more uniform flavor, it is better to add spices during the process of mixing the filling.
