Pie with Sauerkraut and Canned Fish

Baking and Desserts | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use any canned fish for the pie.

Ingredients

Margarine - 8.8 oz
Wheat Flour - 4 cups
Water - 1 cup
Onion - 1 piece
Dry yeast - 1 tablespoon
Sauerkraut - 17.6 oz
Vegetable Oil - 2 tablespoons
Canned cod liver - 1 can
Sugar - 1 teaspoon

Step by Step guide

Step 1

Knead the dough. Dissolve the yeast in a cup of water with sugar. Chop the flour with cold margarine until it resembles fine crumbs. Then, using your hands, rub the flour with the margarine to make a fine flour crumb. Gather it into a mound, make a well, add salt, and pour in the dissolved yeast. Knead the dough. Place the finished dough in a plastic bag and refrigerate for 30 minutes.

Step 2

Prepare the filling. Slice the onion into half rings and sauté it with the sauerkraut under a closed lid until partially cooked.

Step 3

Drain the liquid from the canned fish. Mix it with the sauerkraut.

Step 4

Divide the dough into 2 unequal parts. Take the larger part, roll it out thinly, and place it on a baking sheet. Add the filling. Cover the pie with the remaining thinly rolled-out part. Seal the edges. Make a small hole in the center of the pie for steam to escape.