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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. So cozy and homely, hearty and delicious. A real autumn pie. Try this!
Course Breakfast Lunch, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Snacks Ideas, 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 Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Snacks Ideas, Special Food Dishes
Cuisine Finnish
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Additionally
Instructions
  1. Cut the pumpkin into small cubes, pour water (200 ml) and cook until tender under a lid over moderate heat. The weight of the already peeled vegetable is indicated.
    Cut the pumpkin into small cubes, pour water (200 ml) and cook until tender under a lid over moderate heat. The weight of the already peeled vegetable is indicated.
  2. Remove the pumpkin from the heat, do not drain the water. Add 100 ml of cold milk (+-10 ml) and butter to the pumpkin pan. Clean the mass. You should get 300 ml of milk-pumpkin mixture.
    Remove the pumpkin from the heat, do not drain the water. Add 100 ml of cold milk (+-10 ml) and butter to the pumpkin pan. Clean 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 the liquid and dry ingredients and knead the dough. The dough should be soft, tender. It sticks a little to your hands and to the work surface, but do not clog the dough with flour. And since the flour from different manufacturers is different, it is not worth pouring the entire amount of flour at once. Maybe it will take a little less. (or more) Put the dough in a bowl greased with vegetable oil, tighten with cling film, put in the heat for the approach for 45-50 minutes.
    Mix the liquid and dry ingredients and knead the dough. The dough should be soft, tender. It sticks a little to your hands and to the work surface, but do not clog the dough with flour. And since the flour from different manufacturers is different, it is not worth pouring the entire amount of flour at once. Maybe it will take a little less. (or more) Put the dough in a bowl greased with vegetable oil, tighten with cling film, put in the heat for the approach for 45-50 minutes.
  5. Cook the filling until the dough fits. Simmer sauerkraut under a lid over moderate heat until soft. (if the cabbage is not very juicy, add a little boiled water to the pan) Cut the fish fillet into small pieces, add to the pan with cabbage...
    Cook the filling until the dough fits. Simmer sauerkraut under a lid over moderate heat until soft. (if the cabbage is not very juicy, add a little boiled water to the pan) Cut the fish fillet 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 a pink salmon pie. But you can also use other fish. Suitable for cod, pike perch, carp, chum salmon, even pollock.
    .. warm everything together for a couple of minutes, remove from heat, cool. This time I was making a pink salmon pie. But you can also use other fish. Suitable for cod, pike perch, carp, chum salmon, even pollock.
  7. Put the dough on a work surface greased with vegetable oil, beat off, divide by 10 (11,12 ...) equal parts.
    Put the dough on a work surface greased with vegetable oil, beat off, divide by 10 (11,12 ...) equal parts.
  8. Roll out a cake with a diameter of 10-11 cm from each blank . 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.
    Roll out a cake with a diameter of 10-11 cm from each blank . 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. Place the pies in a baking dish (d 24-26 cm) at a small distance from each other. Cover the bottom of the mold with baking paper.
    Place the pies in a baking dish (d 24-26 cm) at a small distance from each other. Cover the bottom of the mold with baking paper.
  10. Make deep cross-shaped incisions on each pie with a sharp knife or scissors. Cover the mold with a napkin or a thin towel and put it in the heat for 15 minutes.
    Make deep cross-shaped incisions on each pie with a sharp knife or scissors. Cover the mold with a napkin or a thin towel and put it in the heat for 15 minutes.
  11. Grease the pie that came up with milk (1 tbsp. l.), sprinkle with sesame seeds.
    Grease the pie that came up with milk (1 tbsp. l.), sprinkle with sesame seeds.
  12. Bake the pie in a preheated 180° oven for 40 minutes. If the pie starts to turn very red, cover it with food foil 15 minutes before the end of the baking process. And always take into account the features of your equipment!
    Bake the pie in a preheated 180° oven for 40 minutes. If the pie starts to turn very red, cover it with food foil 15 minutes before the end of the baking process. And always take into account the features of your equipment!
  13. Remove the finished cake from the mold, put it on the grill, cool slightly. Everything is ready.
    Remove the finished cake from the mold, put it on the grill, cool slightly. Everything is ready.
  14. Bon appetit.
    Bon appetit.
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