Crispy French pies with red fish
4 servings
90 minutes
Crispy French pastries with red fish are an exquisite dish embodying the elegance of French cuisine. Their history traces back to traditional fish pies common in coastal regions of France. The delicate puff pastry infused with the aroma of melted butter envelops a juicy filling of savory canned saury seasoned with parsley, onion, and white wine. A light sweetness from cinnamon and sugar adds subtle notes of sophistication, making the pastries a perfect complement to an evening dinner with a glass of white wine. The crispy crust, flaky texture of the dough, and rich flavor of the fish create a harmonious gastronomic delight. They are ideal for both festive occasions and cozy home gatherings, remaining consistently delicious and delightful.
1
Boil rice with the addition of wine, bay leaf, pepper, 0.5 bunch of parsley, and salt.
- Rice: 100 g
- Dry white wine: 0.3 glass
- Bay leaf: to taste
- Black peppercorns: 3 pieces
- Parsley: 1.5 bunch
2
Finely chop the onion and fry in vegetable oil until golden brown.
- Onion: 2 heads
3
Wash the remaining bunch of parsley, remove excess moisture, and chop finely.
4
Line the baking tray with parchment paper.
5
Cut each sheet of dough diagonally into 5 pieces. Brush the top strip with melted butter, cover the others with a damp cloth and set aside. Mix sugar with cinnamon and sprinkle it on the buttered strip. Place another strip on top and brush with butter.
- Sugar: 2 tablespoons
- Ground cinnamon: 2 teaspoons
6
Thoroughly mix rice, onion, parsley, fish, and add a few drops of broth.
- Rice: 100 g
- Onion: 2 heads
- Parsley: 1.5 bunch
- Canned saury: 250 g
7
Wrap the filling in the dough to make a small pie. Brush both sides with egg yolk, slightly diluted with water.
- Puff pastry: 500 g
8
Bake for 30 minutes at 200 degrees until the pastries are golden brown.
