Volga Chicken Pie with Fish
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Volga Chicken Pie with Fish
Ingredients
- Sour Cream - 10.6 oz
- Wheat Flour - 3 cups
- Activated Baking Soda - 1 teaspoon
- Onion - 2 pieces
- White fish - 17.6 oz
- Potato - 4 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Quail Egg - 2 pieces
Step by Step guide
Step 1
Knead the dough. To do this, salt the sour cream and gradually add the flour, then add the baking soda (dissolved in 2 teaspoons of boiling water), and mix the ingredients again until a light, elastic dough forms (if the dough is too runny, add more flour; if too stiff, add more sour cream). Cover it with a towel and start preparing the filling.
Step 2
Rinse the fish and cut it into medium cubes. Peel and slice the onion into thin half-rings, peel the potato and slice it thinly.
Step 3
Roll out 2/3 of the dough into a thin layer and place it on a baking sheet lined with parchment paper, previously greased with vegetable oil.
Step 4
Spread the prepared filling over the dough. Season with salt and pepper to taste. Pour 30 grams of mineral water into the filling (the finished pie will be juicier).
Step 5
Roll out the remaining dough thinly and cover the pie with it, pinching the edges of the dough together, make a small hole in the top for steam to escape, and brush the pie with lightly beaten egg.
Step 6
Place the pie in a preheated oven at 392°F and bake for 40 minutes (if you like a crispy crust, bake for 45 minutes).
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