Pie with potatoes and saury
By popular demand from our subscribers, today we're offering a recipe for a simple, affordable, and yet delicious dish that's perfect for every day, but also perfect for serving to guests. We'll be making a yeast dough pie with potatoes and saury.
1. Ingredients:
- Flour – approximately 1,3-1,5 kg
- Water - 300 ml
- Yeast – 1 tbsp.
- Vegetable oil – 1/4 cup
- Salt and sugar - a pinch each
- Black pepper – to taste
- Potatoes – 4-5 pcs.
- Luk - 1 No.
- Canned saury – 2 cans
- Butter - 50 g
2. Let's start with the dough, which we'll make ourselves. Add instant yeast, salt, and sugar to warm (not hot!) water and mix.
3. Pour vegetable oil into a cup, stir, and gradually add flour. (Photo with flour in a cup)
4. First, knead the dough in a bowl. Then, when it's thick enough, turn it out onto a floured surface and knead until smooth. It should be soft but not runny. Transfer it back to the lidded bowl, cover, and let it sit in a warm place for about an hour. (Dough in a bowl)
5. When the dough rises for the first time, open the bowl and give it a gentle slap. Then cover it again and let it rise for another 15 minutes.
6. While the dough is rising, prepare the filling. Cut the potatoes into thin slices about 0,5 cm thick, season with salt and pepper to taste, and mix.
7. Cut the onion into thin half rings. Mash the fish; you can leave a little of the juice from the can in the filling for juiciness. If desired, you can substitute mackerel or sardines for the canned saury.
8. Divide the dough into roughly 3 parts. Roll out 2/3 of the dough into a flat cake about 2 cm thick. Make the diameter generous enough to wrap around the edges of the dough around the filling.
9. We begin filling the pie: first a thin layer of potatoes, on top of that – onions, and on top – fish.
10. We smooth out the filling and “wrap” it in the dough, leaving the middle open.
11. Roll out the remaining dough and cover the pie with it, sealing the edges tightly. We don't recommend making holes in the top right away, to avoid losing the juiciness. Instead, pierce the top of the pie with a toothpick in several places about 15 minutes before it's done.
12. Bake in a preheated oven at 180 degrees Celsius for approximately 45-50 minutes, depending on your oven's power. Ideally, the pie should be lightly browned on top. (The pie is ready.)
13. Remove the finished pie from the oven. Immediately grease it generously with butter. Then cover it tightly with a clean plastic bag and then cover it with a towel. This is to ensure the crust softens. Keep the pie covered for no more than 5-8 minutes.
14. The hearty pie is ready! Serve immediately while it's still warm. It'll still be delicious the next day, though, if stored in a sealed container to prevent it from drying out.
Bon appetit!
