Layered canned fish Pie

We start cooking by removing the puff pastry from the freezer. It should lie at room temperature to melt and work with it. The defrosting time depends on the dough itself and is often indicated on the packaging. For example, it is often possible to find a dough that is defrosted quickly and evenly - within 20 minutes.

While the dough is thawing, let's do the filling. Cooking it is extremely simple and very fast, because the fish for the pie is taken ready-made. But the eggs need to be boiled. Of course, you can do this in advance. So, boil hard-boiled eggs, put them to cool under cold water, and then clean. Next, cut the eggs into small cubes.

Greens - onions and dill - are washed, dried with paper napkins from excess moisture, and then finely chopped.

Open a can of canned fish, put the pieces of fish on a plate and knead them with a fork. Next, in a deep bowl, combine the chopped eggs, canned fish and chopped greens together. Mix thoroughly and be sure to taste. If there is not enough salt, add a little. Also, if desired, pour ground black pepper. Mix everything well again. The filling is ready - we move on to the dough, which should have already thawed.

Spread the dough on the work surface, dusted with a small amount of flour (greased with vegetable oil). Roll out the dough into a not very thin layer. Usually the dough is in two parts, so you should get two identical layers. We spread the filling on one layer, distribute it over the surface of the dough more or less evenly. Cover the top with a second layer, turn up the edges a little and pinch the dough from all sides. We make cuts on top of the dough, but not to the end. They will decorate the cake. You can also make full-fledged incisions and form a pie of a different shape (for example, lay it out in a round shape) - here we focus on personal preferences.

We put the formed pie in a baking dish covered with baking parchment. Lubricate the surface of the pie with egg yolk. After that, we put the pie in a preheated 180 degree oven for 25 minutes. The pie should become golden in color during this time.

Such a pie is served both warm and cold.

Bon appetit!