Pie with freshly frozen capelin and onion on yeast

Delicious and delicious pie will become your family favorite!

The author of the recipe

Pie with freshly frozen capelin and onion with yeast

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Composition / ingredients

servings:

For the dough:

Yeast

Sugar

Flour

Water (boiled)

200

Sunflower oil

Salt

For filling:

Salt

to taste

Capelin (freshly frozen)

600

Onion

Pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 8 g

Fats 23 % 8 g

Carbohydrates 54 % 19 g

177 kcal

GI: 10 / 0 / 90

Step-by-step cooking

Cooking time: 2 h 40 min

Step 1:
Yeast, sugar, boiled water, sunflower oil, freshly frozen capelin, onions, salt, pepper - everything we need to make a capelin pie.
Step 2:
Water, flour yeast, salt.
Step 3:
Knead the dough and put it to rise in a warm place.
Step 4:
Bow mode rings or half rings.
Step 5:
Gut the capelin, remove its spine.
Step 6:
Put the first layer of dough on a greased baking sheet, then put the fish on it, pre-salted and peppered, onions and close the second layer of dough, make a hole in the middle and lubricate with egg.
Step 7:
Bon appetit!

Capelin pie is a very tasty example of unsweetened pie, which has value not only and not so much as a snack for tea, but primarily as a full–fledged meal. It is quite similar to the famous Siberian rybnik, but there the fish is baked into the dough entirely, here the culinary recipe is somewhat different.
Perhaps the most important thing in cooking is to properly gut the capelin. It is very important to remove her spine. Every housewife has her own way of doing it. I personally cut off the tail and head with scissors, cut the belly with a knife and, spreading the capelin on the board, carefully remove the spine. Knead the dough from water, flour and yeast. Let it rise twice in the heat. Season the capelin with salt and pepper, chop the onion, then divide the dough into two parts, one of which is placed in a baking dish. Put the fish and onion on top and cover with a second piece of dough. Make sure that the edges are carefully pinched, then make a small hole in the middle (it is necessary for steam to escape). Bake for about an hour.
Very tasty!