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 Pies with Smoked Salmon Recipe
Baking is always delicious, beautiful pastries are many times tastier... Therefore, I often try to surprise with modeling, sometimes thematically decorating fillings... How do you like these salmon pies? Fish pies? A great addition, an "ideal pair" for pies will be the preparation of fish broth "Rooster Ear".
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 150 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 150 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Instructions
  1. Kefir at room temperature, add salt, vegetable oil, mix well.
    Kefir at room temperature, add salt, vegetable oil, mix well.
  2. Add the sifted flour, sugar, yeast.
    Add the sifted flour, sugar, yeast.
  3. Stir until smooth, add soft butter, knead until smooth.
    Stir until smooth, add soft butter, knead until smooth.
  4. The dough is covered with a film and put in a warm place for fermentation, for 1 hour.
    The dough is covered with a film and put in a warm place for fermentation, for 1 hour.
  5. At this time, prepare the filling. Separate the fish and the bellies from the skin and bones, cut into squares.
    At this time, prepare the filling. Separate the fish and the bellies from the skin and bones, cut into squares.
  6. Cut onion into half rings, carrot into strips or grate on a coarse grater. Mix with fish, add salt, add finely chopped parsley.
    Cut onion into half rings, carrot into strips or grate on a coarse grater. Mix with fish, add salt, add finely chopped parsley.
  7. Beat the risen dough, divide into 6 parts of 125 g.. Roll into buns, cover and leave for 10 minutes.
    Beat the risen dough, divide into 6 parts of 125 g.. Roll into buns, cover and leave for 10 minutes.
  8. Roll out the bun into an oval 15-17 cm thick, leaving a small piece weighing 7 g.. Put 1/6 of the filling on it.
    Roll out the bun into an oval 15-17 cm thick, leaving a small piece weighing 7 g.. Put 1/6 of the filling on it.
  9. Pinch on both sides, shape into a head, roll the tail into a roll.
    Pinch on both sides, shape into a head, roll the tail into a roll.
  10. Cut the tail into several strips, 7 g on the left. Make eyes, and make a head out of the strip. Something like that...
    Cut the tail into several strips, 7 g on the left. Make eyes, and make a head out of the strip. Something like that...
  11. Place on a baking sheet, cover with foil and leave until proofing. Immediately turn on the oven to warm up. P.S.: the fish turns out different, as in the wild sea. Before sending the blanks to the oven, lubricate with a mixture of egg yolks and cream, pour over the remains of each "fish".
    Place on a baking sheet, cover with foil and leave until proofing. Immediately turn on the oven to warm up. P.S.: the fish turns out different, as in the wild sea. Before sending the blanks to the oven, lubricate with a mixture of egg yolks and cream, pour over the remains of each "fish".
  12. Bake at 180-190 degrees for 20-25 minutes, be guided by the features of your oven.
    Bake at 180-190 degrees for 20-25 minutes, be guided by the features of your oven.
  13. Serve hot.BON APPETIT!!!
    Serve hot.BON APPETIT!!!
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