Pies with minced pike
6 servings
60 minutes
Pies with pike filling are a true Russian delicacy, rooted in ancient fish cuisine traditions. Pike, a symbol of clean rivers and lakes, has long been valued for its tender and rich texture. Combined with soft kefir dough, the filling gains special juiciness, while added lard deepens the flavor. The light spiciness of pepper and the gentle aroma of potatoes give the pies a cozy, homemade character. Baked to a golden crust, they become crispy on the outside and surprisingly tender on the inside. These pies are perfect for festive gatherings as well as family dinners. They are especially delicious with hot tea or homemade broth, revealing their full gastronomic potential.
1
Dough: add baking soda, oil, and flour to the kefir, knead the dough, and let it rest for 30 minutes.
- Kefir: 200 ml
- Wheat flour: 2.5 glasss
- Vegetable oil: 100 ml
- Baking soda: 0.5 teaspoon
2
Minced meat: separate the pike from the bones, grind the fat and fish in a meat grinder, chop the onion and potato into small cubes, add salt, pepper, and mix.
- Pike: 600 g
- Pork back fat (lardo): 200 g
- Onion: 2 pieces
- Potato: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
We cut the dough into portions, roll it out, add the filling, and shape the pies.
4
Bake at 180–200 degrees for 25–30 minutes.
