Yeasted fish pie

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Yeasted fish pie

Ingredients: Dough, milk, dry yeast (~12 gr fresh), egg, sugar, salt, butter, flour, stuffing, salmon (another red fish), mozzarella (regular cheese), bell pepper (small), tomato, pitted olives, parsley, salt, pepper, yolk for lubrication

Cooking method:

We dilute the yeast in warm milk, let it activate, covering it with cling film.

Pour activated yeast into a bowl, add sugar, salt, and beat in an egg.

Add melted butter (room t) and begin to introduce the sifted flour in parts and mix.

Knead the dough and form a ball. Cover it with cling film and put it in the fridge for 3 hours min. The dough will double in volume, after which it will need to be left at room temperature to warm up a little. đź“ť I let it warm up immediately ~ 1 hour.

Roll out the dough into a 0.6 cm thick circle.

We spread strips of fish sliced ​​\u200b\u200bin 2.5 centimeters thick in a circle. We cover with dough and close it well to make a side.

Cut this side into slices a few cm wide.

Turn each piece fish side up.

Cut the rest of the fish into pieces and put in the center of the pie, lightly salt and pepper.

Wash and cut the tomatoes and peppers: tomatoes into slices, and pepper into strips. Also chop the olives.

We lay out the tomatoes, peppers and olives on top, salt and pepper everything.

Distribute evenly sliced ​​mozzarella. Let the cake rise for 20-25 minutes.

Bake in a preheated oven at 180°C for 30-40 minutes until golden brown. 📝After 20 minutes after the start of baking, coat the cake with whipped yolk. Bon Appetit!

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