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Print Recipe
 Collapsible Pie with Fish and Cabbage Recipe
Collapsible pie stuffed with fish and sauerkraut on pumpkin dough. Sunny, bright, appetizing. Such a cozy and homely, hearty and delicious. A real autumn cake. Try it!
Course Breakfast Lunch, Hot Dishes, Lunch Second Breakfast, Morning Breakfast, Picnic Food Dishes, Snacks, Special Food Dishes
Cuisine Finnish
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Additionally
Course Breakfast Lunch, Hot Dishes, Lunch Second Breakfast, Morning Breakfast, Picnic Food Dishes, Snacks, Special Food Dishes
Cuisine Finnish
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Additionally
Instructions
  1. Pumpkin cut into small cubes, fill with water (200 ml) and cook until tender under a lid over moderate heat. The weight of the already peeled vegetable is given.
    Pumpkin cut into small cubes, fill with water (200 ml) and cook until tender under a lid over moderate heat. The weight of the already peeled vegetable is given.
  2. Remove the pumpkin from the heat, do not drain the water. Add in pan with pumpkin 100 ml cold milk (+- 10 ml) and butter. Purify the mass. You should get 300 ml of milk-pumpkin mixture.
    Remove the pumpkin from the heat, do not drain the water. Add in pan with pumpkin 100 ml cold milk (+- 10 ml) and butter. Purify the mass. You should get 300 ml of milk-pumpkin mixture.
  3. Sift flour, mix with salt, sugar, yeast.
    Sift flour, mix with salt, sugar, yeast.
  4. Mix liquid and dry ingredients and knead the dough. The dough should be soft, tender. It sticks a little to the hands and to the work surface, but do not hammer the dough with flour. And since the flour from different manufacturers is different, then pour at once all the amount of flour is not worth it. Perhaps it will need a little less. (or more) Put the dough in a bowl, greased with vegetable oil, tighten with cling film, put in heat for an approach for 45-50 minutes.
    Mix liquid and dry ingredients and knead the dough. The dough should be soft, tender. It sticks a little to the hands and to the work surface, but do not hammer the dough with flour. And since the flour from different manufacturers is different, then pour at once all the amount of flour is not worth it. Perhaps it will need a little less. (or more) Put the dough in a bowl, greased with vegetable oil, tighten with cling film, put in heat for an approach for 45-50 minutes.
  5. Cook the filling until the dough fits. Simmer the sauerkraut under a lid over moderate heat until soft. (if the cabbage is not very juicy, add a little boiled water to the pan) Fish fillet cut into small pieces, add to the pan with cabbage...
    Cook the filling until the dough fits. Simmer the sauerkraut under a lid over moderate heat until soft. (if the cabbage is not very juicy, add a little boiled water to the pan) Fish fillet cut into small pieces, add to the pan with cabbage...
  6. ... warm everything together for a couple of minutes, remove from heat, cool. This time I was making pink salmon pie. But you can use other fish. Suitable cod, walleye, carp, chum salmon, even Pollock.
    ... warm everything together for a couple of minutes, remove from heat, cool. This time I was making pink salmon pie. But you can use other fish. Suitable cod, walleye, carp, chum salmon, even Pollock.
  7. Coming up the dough on the work surface, greased with vegetable oil, punch down, divide into 10 (11,12...) equal parts.
    Coming up the dough on the work surface, greased with vegetable oil, punch down, divide into 10 (11,12...) equal parts.
  8. From each workpiece roll out a cake with a diameter of 10-11 cm in the middle of the cake put a tablespoon of filling with a slide, carefully blind the edges of the cake, forming a round pie.
    From each workpiece roll out a cake with a diameter of 10-11 cm in the middle of the cake put a tablespoon of filling with a slide, carefully blind the edges of the cake, forming a round pie.
  9. Put the pies in a baking dish (d 24-26 cm) at a small distance from each other. The bottom of the form to lay baking paper.
    Put the pies in a baking dish (d 24-26 cm) at a small distance from each other. The bottom of the form to lay baking paper.
  10. On each pie with a sharp knife or scissors to make cross-shaped deep cuts. Cover the form with a napkin or a thin towel and put in heat for 15 minutes.
    On each pie with a sharp knife or scissors to make cross-shaped deep cuts. Cover the form with a napkin or a thin towel and put in heat for 15 minutes.
  11. Coming up a pie to grease with milk (1 tbsp.), sprinkle with sesame seeds.
    Coming up a pie to grease with milk (1 tbsp.), sprinkle with sesame seeds.
  12. Bake the cake in a preheated 180° oven for 40 minutes. If the cake starts to blush strongly, cover it with food foil for 15 minutes before the end of the baking process. And always consider the features of your technique!
    Bake the cake in a preheated 180° oven for 40 minutes. If the cake starts to blush strongly, cover it with food foil for 15 minutes before the end of the baking process. And always consider the features of your technique!
  13. The finished cake out of shape, put on the grill, cool slightly. All set.
    The finished cake out of shape, put on the grill, cool slightly. All set.
  14. Bon appetit.
    Bon appetit.

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