Mackerel Pie
8 servings
60 minutes
Mackerel pie is a refined recipe that combines the tenderness of the dough with the rich flavor of sea fish. Its roots go back to European cuisine, where baking traditions merge with a love for seafood. Mackerel, known for its oily taste and nutrition, becomes the perfect ingredient for this dish. Pickled onions add a spicy note to the filling, while the golden crust formed by egg yolk makes the pie not only tasty but also appetizing. This pie is great for both family dinners and festive gatherings, pairing well with light salads or white wine. From the first bite, it enchants with its rich flavor, reminiscent of warm evenings spent in cozy conversation and aromas of fresh baking.
1
Dissolve 1 tablespoon of sugar and yeast in warm milk. Sift the flour and add a pinch of salt. Add the butter and rub it into the flour until crumbly. Pour in the dissolved yeast and mix well. Leave the dough in a warm dark place.
- Milk: 1 glass
- Sugar: 1.3 tablespoon
- Dry yeast: 1 teaspoon
- Wheat flour: 1.3 glass
- Salt: 2 teaspoons
- Butter: 200 g
2
Clean the mackerel from skin and bones. Cut the fillet into cubes. Peel and chop the onion, add it to the mackerel. Add 1 teaspoon of salt and 0.5 teaspoons of sugar, and pepper. Mix well and let it marinate.
- Fresh mackerel: 3 pieces
- Onion: 1 head
- Salt: 2 teaspoons
- Sugar: 1.3 tablespoon
- Ground black pepper: 0.5 teaspoon
3
Divide the dough into two parts, making one (the bottom part) slightly larger. Roll out the bottom part and place it in the mold, leaving 'edges'. Add the filling on top. Roll out the top part, cover the pie with it and seal the edges. Brush the pie with beaten egg yolk for a nice crust. Make several holes with a fork.
- Egg yolk: 1 piece
4
Place the pie in a preheated oven at 180 degrees on the middle rack. Bake for 15-20 minutes.