Pie with sauerkraut and canned fish
8 servings
90 minutes
Pie with sauerkraut and canned fish is a unique flavor combination that blends the sour note of cabbage with the tenderness of fish. This pie gained popularity in European cuisine due to its simple ingredients and rich taste. The dough made with yeast and margarine creates a soft, airy base that perfectly complements the aromatic filling. The light sourness of cabbage and the tenderness of canned fish give the pie a rich, balanced flavor. This pie is often prepared for cozy family evenings or gatherings with friends, served as a standalone dish or alongside sour cream sauce. It is good both hot and cold, maintaining its tenderness and flavor richness.
1
Knead the dough. Dissolve the yeast in a glass of water with sugar. Chop the flour with cold margarine until fine crumbs. Then, mix the flour with margarine by hand to make fine flour crumbs. Gather into a pile, make a well, add salt, and pour in the dissolved yeast. Knead the dough. Place the finished dough in a plastic bag and refrigerate for 30 minutes.
- Dry yeast: 1 tablespoon
- Water: 1 glass
- Sugar: 1 teaspoon
- Wheat flour: 4 glasss
- Margarine: 250 g
2
Prepare the filling. Slice the onion into half rings and sauté it with the cabbage under a closed lid until semi-cooked.
- Onion: 1 piece
- Sauerkraut: 500 g
- Vegetable oil: 2 tablespoons
3
Drain the liquid from the cans. Mix with cabbage.
- Canned fish: 1 jar
4
Divide the dough into 2 unequal parts. Take the larger part, roll it out thinly, and place it on a baking sheet. Add the filling. Cover the pie with the remaining thinly rolled part. Seal the edges. Make a hole in the center of the pie for steam to escape.
5
Bake for 30 minutes at 200 degrees until golden brown.