Open fish pie with mushrooms
8 servings
120 minutes
Open fish pie with mushrooms is a true symphony of flavors, combining the tenderness of crumbly dough, the juiciness of onions, the aroma of forest mushrooms, and the rich taste of fish. This pie resembles traditional European fish dishes but has a unique addition of champignons that gives it a special depth of flavor. Rice in the filling softens the texture while mayonnaise adds a light creamy note. Decorated with patterned strips of dough, it delights not only in taste but also in appearance. Such a pie is perfect for a cozy family dinner or festive table, filling the home with wonderful aromas and creating an atmosphere of warmth.
1
First, we prepare the dough. Pour 300 g of flour into a mound on the table, evenly salt it (a little less than a teaspoon). Add a pack of butter (not too cold) and chop-mix with the flour using a knife until it becomes an even fine crumb.
- Wheat flour: 300 g
- Butter: 200 g
- Salt: pinch
2
Gather into a mound, make a well in the center, and crack 1 egg. Knead the dough. Be careful, the raw egg may slide down at first, so don't rush).
- Chicken egg: 1 piece
3
Divide the dough into two parts, one equal to 1/3 of the total amount and the other 2/3. Cover with plastic wrap and refrigerate.
4
Next, the filling. We clean and finely chop 1 kg of onions. Fry in a large amount of vegetable oil until very golden.
- Onion: 1 kg
5
While the onion is frying, we wash and start boiling a cup of rice. When boiling rice, it should be slightly salted. We cook until ready. When the rice is ready, we remove it from the heat, pour in a cup of cold water and let it sit for a couple of minutes. Then we rinse it, place it in a bowl and set aside.
- Rice: 1 glass
- Salt: pinch
6
Mash 2 cans of fish canned food thoroughly with a fork along with the juice.
- Canned fish: 2 jars
7
Chop the mushrooms and fry them in vegetable oil until half cooked.
- Fresh champignons: 500 g
8
We take the dough out of the refrigerator. Roll out 2/3 of the larger part into a thin layer in a circle, so that its diameter is slightly larger than the diameter of the mold (the mold should be detachable!). It doesn't need to be greased with oil, as the dough is fatty itself. We place our 'pancake' at the bottom of the mold, pressing the corners well. From the remaining dough, we roll out strips and attach them as edges.
9
Layer the filling: first rice, then onion (preferably squeeze out excess oil by placing it on a paper towel for a minute), then fish, followed by mushrooms. Spread mayonnaise evenly on top.
- Rice: 1 glass
- Onion: 1 kg
- Canned fish: 2 jars
- Fresh champignons: 500 g
- Mayonnaise: 50 g
10
From the remaining second part of the dough (which was 1/3 of the total amount), we make the top decorations. Roll it out into 8 equal strips, each the length of the radius of your form. Cut each strip on both sides with a knife and arrange them symmetrically on the pie. Use a few strips, cut on one side, to frame the pie around the edge. Seal their edges with the borders. You can make a flower in the middle and decorate the gaps with thin slices of tomato. But the decoration of the pie can be absolutely any; there are no limits to your creativity and imagination.
11
Bake the pie for 10–12 minutes in a very hot oven (about 250 degrees), then reduce to 170–180 degrees and cook until the crust is golden brown (30–40 minutes). The filling mainly consists of ready-made products, so the key is to ensure the dough is baked.