Puff pastry fish pie with pineapple
5 servings
60 minutes
Fish pie made of puff pastry with pineapples is an unexpected combination that surprises with its harmony of flavors. Tender white fish fillet infused with the aroma of spices and fried onions combines with juicy pieces of pineapple, adding a light sweetness to the dish. Baked with an egg mixture and topped with melted cheese, the pie acquires an appetizing golden crust. Historically, such dishes originated in European cuisine, where they were not afraid to experiment with contrasting flavors. This pie is not only exquisite but also versatile—it suits both a cozy family dinner and a festive table. Its rich flavor is best revealed when paired with fresh vegetables and light white wine, creating an unforgettable gastronomic experience.
1
Cut the fillet into pieces, and the onion into half rings.
- Onion: 2 pieces
- White fish fillet: 500 g
2
Fry the onion, add the fish, salt it, add spices, and cook until ready.
- Onion: 2 pieces
- White fish fillet: 500 g
- Salt: to taste
- Spices: to taste
3
Whisk the eggs, season them with spices and salt.
- Chicken egg: 1 piece
- Spices: to taste
- Salt: to taste
4
Grease the mold with oil, line it with parchment. Place the puff pastry and shape the edges.
- Vegetable oil: to taste
- Puff pastry: 500 g
5
Cut the pineapple into pieces.
- Pineapple: 3 pieces
6
Place onions and fish on the dough, then add pieces of pineapple and pour eggs over it.
- Onion: 2 pieces
- White fish fillet: 500 g
- Pineapple: 3 pieces
- Chicken egg: 1 piece
7
Grate the cheese and generously sprinkle it on the pie.
- Cheese: 50 g
8
Bake the pie in a preheated oven until golden brown.