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.
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.
- 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.
- Sour cream: 5 tablespoon
- Baking 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.
- Muksun (whitefish) 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.
