Canned Fish Pie
Baking and Desserts | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Try to make the edges of the pie thin, otherwise the crust may turn out very thick. Choose canned fish according to your taste; I often use mackerel in tomato sauce. Enjoy your meal.
Ingredients
- Canned cod liver - 2 cans
- Egg white - 4 pieces
- Butter - 3.5 oz
- Wheat Flour - 14.1 oz
- Salt - a pinch
- Baking Powder - 1 teaspoon
- Milk - 3 fl oz
- Vegetable Oil - 1 teaspoon
- Mayonnaise - 3 tablespoons
- Onion - 1 head
Step by Step guide
Step 1
Mix one egg with salt.
Step 2
Add melted butter and milk to the egg mixture and stir.
Step 3
Add flour (350 grams) mixed with baking powder and knead the dough.
Step 4
Slice the onion into quarter rings and sauté in vegetable oil.
Step 5
Drain the liquid from the canned fish, mash with a fork, and add to the onion. Cook for a few minutes.
Step 6
Grease a baking dish, preferably a springform pan, with vegetable oil and spread the dough in it, creating edges about 2 cm high.
Step 7
Place the fish and onion filling on top of the dough.
Step 8
Beat the remaining three eggs slightly, add mayonnaise and mix, then add 50 grams of flour and mix again.
Step 9
Pour the egg mixture over the pie.
Step 10
Bake in the oven for 35–40 minutes at 356°F.
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