Tilapia Pie
4 servings
40 minutes
Tilapia pie is a combination of tender fish fillet, spicy onion, and crispy pickles sealed in airy puff pastry. Fish pies have a long tradition in Russian cuisine, where they were prepared as festive dishes or treats for guests. Tilapia, with its mild flavor and delicate texture, pairs excellently with pickles, adding zest. The dish is both hearty and light, perfect for cozy home dinners. The aroma of fresh baking and golden crust makes the pie appetizing and appealing. It pairs well with greens and sauces based on sour cream or yogurt and can also be the centerpiece of a festive table. It's easy to prepare but impresses with its taste and elegance.
1
Thaw the dough and fish.
- Yeast puff pastry: 500 g
- Tilapia fillet: 6 pieces
2
Sauté the fish over low heat in a small amount of oil until white. Drain.
- Tilapia fillet: 6 pieces
- Sunflower oil: to taste
3
Slice the onion into half rings and pour boiling water over it.
- Onion: 2 pieces
4
Cut the pickles into long strips lengthwise.
- Pickles: 2 pieces
5
Roll out the first layer of dough and place it on a greased baking sheet.
- Yeast puff pastry: 500 g
6
Place the fish on the dough. Salt and pepper it.
- Tilapia fillet: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
7
Place half of the onion on the fish, then cucumbers on top, and the remaining onion on top.
- Onion: 2 pieces
- Pickles: 2 pieces
- Onion: 2 pieces
8
Roll out the second layer of dough. Cover the pie and pinch the edges tightly.
- Yeast puff pastry: 500 g
9
Brush the pie with egg and place it in the oven at 200 degrees for 25 minutes.
- Chicken egg: 1 piece