Pie with Pollock and Herbs

Directions

1. 1

   Step 1

   

   At least 8 hours before cooking, transfer the fish from the freezer to the bottom shelf of the refrigerator to thaw. Also, take the puff pastry out of the freezer in advance and thaw it according to the package instructions.

2. 2

   Step 2

   

   Pour water into a medium-sized pot and add a little salt. Bring to a boil and add the thawed fish. Cook for 10–15 minutes until done.

3. 3

   Step 3

   

   Drain the boiled fish in a colander, let it cool, then remove the skin and bones. Break the flesh into small pieces by hand.

4. 4

   Step 4

   

   Boil 2 eggs, peel them, and grate them on a coarse grater. Finely chop the dill.

5. 5

   Step 5

   

   In a large bowl, combine the fish flesh, grated eggs, chopped dill, and mayonnaise. Mix thoroughly and season with salt if necessary.

   TipReplace the mayonnaise with sour cream or thick Greek yogurt.

6. 6

   Step 6

   

   Roll out the dough sheet into a rectangle. Place the filling in the center, leaving a 3 cm border from the edges.

7. 7

   Step 7

   

   Make diagonal cuts along the sides of the dough, about 2 cm from the filling. Alternating sides, weave the strips over the filling to form a braid. You can gently pinch the ends of the strips.

8. 8

   Step 8

   

   Transfer the prepared pie to a baking sheet lined with parchment paper or a baking mat. Brush the surface of the pie with beaten egg. Bake in a preheated oven at 180 °C for 30–35 minutes until golden brown.

9. 9

   Step 9

   

   Serve the pie slightly cooled to avoid burning yourself with the hot filling.