Muksun Pie

4 servings

45 minutes

The secret of the pie is in the filling. According to the "folk-Siberian" recipe, raw filling is put into the dough, and according to the "noble-Siberian" recipe, fried filling is put in.

Energy value per serving

• Calories: 813
• Proteins: 32.9g
• Fats: 49.1g
• Carbohydrates: 63.4g

Ingredients

• Muksun fillet: 500 g
• Wheat flour: 2 glass
• Soda: 0.5 tsp
• Salt: 0.5 tsp
• Margarine: 200 g
• Sour cream: 5 tbsp
• Onion: 2 head

Cooking steps

1. Pour one cup of flour in a mound on the table, place the margarine on top, and sprinkle the second cup of flour over it.

   Required ingredients:

   • Wheat flour: 2 glasss
   • Margarine: 200 g
   • Wheat flour: 2 glasss

2. Chop with a heavy sharp knife.

3. Pour in the mixture of sour cream and vinegar with baking soda, continue chopping.

   Required ingredients:

   • Sour cream: 5 tablespoon
   • Soda: 0.5 teaspoon

4. Knead the dough, form two balls. Place them in the freezer and leave until frozen.

5. Cut the fish into 2 cm pieces. Also, chop the onion.

   Required ingredients:

   • Muksun fillet: 500 g
   • Onion: 2 heads

6. Combine and fry in a pan without a lid until pink (to let excess water evaporate).

7. Roll out two layers from the dough.

8. Spread the filling on the crust, cover with a second crust, seal the edges, and place in the oven.

9. If the filling is raw, a hole should be made in the top crust to allow excess moisture to evaporate.

10. Bake for 15 minutes at 180˚C until golden-brown crust forms.