Pie with canned saury from potato yeast dough
12 servings
420 minutes
A pie with canned saury made from potato yeast dough is an amazing dish of Russian cuisine, combining the tenderness of the dough and the rich flavor of fish. This recipe originates from the traditions of simple yet hearty village pies. The airy and soft potato dough, thanks to the yeast, perfectly harmonizes with the salty filling of saury. The rich aroma of butter gives the pie a special tenderness, while the golden crust makes it appetizing and attractive. This pie is great for a cozy family dinner or a festive table. It can be served as a standalone dish or complemented with fresh vegetables and herbs, creating a balanced and delicious meal.
1
We prepare potato yeast dough: dissolve dry yeast in 1.5 cups of milk, add 250 g of flour. Leave the mixture in a warm place for about 1 hour.
- Milk: 1.5 glass
- Dry yeast: 7 g
- Wheat flour: 650 g
2
Boil the potatoes and mash them in a blender.
- Potato: 3 pieces
3
When the dough rises, add 2 tablespoons of melted butter, 3 eggs, 0.5 tablespoons of sugar, 0.3 teaspoons of salt, mashed potatoes, mix everything well, and add the remaining flour. Knead the dough (to prevent it from sticking to your hands, grease your hands with sunflower oil). The dough should be smooth. Leave the dough in a warm place for about 3 hours.
- Butter: 5 tablespoon
- Chicken egg: 5 piece
- Sugar: 0.5 tablespoon
- Salt: 0.3 teaspoon
- Wheat flour: 650 g
4
We beat 2 eggs.
- Chicken egg: 5 piece
5
We melt 3 tablespoons of butter.
- Butter: 5 tablespoon
6
Roll out an even layer from the prepared potato yeast dough, brush one side with beaten egg, and place it in a form previously greased with melted butter, so that the egg-brushed side of the dough layer lies on the melted butter. Place canned saury on the ungreased side of the dough layer.
- Chicken egg: 5 piece
- Butter: 5 tablespoon
- Canned saury: 500 g
7
Roll out the second layer of dough, cover the first layer with filling, pinch the edges, brush the top of the pie with beaten egg and melted butter. The pie should be generously brushed with melted butter, so if the specified amount (3 tablespoons) is not enough, melt more butter.
- Wheat flour: 650 g
- Chicken egg: 5 piece
- Butter: 5 tablespoon
8
Bake for 30–40 minutes in an oven preheated to 180 degrees.
- Wheat flour: 650 g
