Fish and rice pie
8 servings
90 minutes
The recipe is taken from the magazine "Culinary Workshop".
1
Boil rice in water until cooked according to the package instructions, then let it cool.
- Rice: 1 glass
2
Squeeze juice from the lemon.
- Lemon: 0.5 piece
3
Wash all the greens, dry them, and chop finely.
- Parsley: 1 bunch
- Green onions: 1 bunch
4
Cut the fish fillet into small pieces, season with salt and pepper, drizzle with lemon juice, mix, and let it sit for 15 minutes.
- Fish fillet: 600 g
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
5
Mix pieces of fish, greens, rice, and onion in a bowl, lightly salt and pepper.
- Fish fillet: 600 g
- Parsley: 1 bunch
- Green onions: 1 bunch
- Rice: 1 glass
- Salt: to taste
- Ground black pepper: to taste
6
If the fish is of the cod type, white and dry, add 2 tablespoons of melted butter to the filling.
- Butter: 2 tablespoons
7
Divide the dough into 2 parts and roll out into sheets.
- Yeast-free puff pastry: 500 g
8
Lay one sheet in a baking dish, spread the fish filling evenly on it, cover with a second sheet, seal the edges of the sheets together.
- Yeast-free puff pastry: 500 g
9
Make several long cuts on top of the dough for steam to escape.
10
Bake the pie for 30-40 minutes in the oven at 180 degrees.