Pomorian Fish and Cabbage Pie

Pomorian Fish and Cabbage Pie

90 min
Medium
1 serv.
364 g / 1 serv.

Rating

Average rating:—

Description

Hearty pie with tender dough, juicy pike perch and stewed cabbage filling

  1. Prepare the dough: mix flour, egg, milk, vegetable oil and salt. Knead elastic dough, cover with film and leave for 20 minutes.
  2. For the filling, slice cabbage into thin strips, onion into half rings.
  3. Heat a pan with vegetable oil, fry onion until translucent, add cabbage and stew until soft for 10-15 minutes. Season with salt.
  4. Cut pike perch into small pieces, season with salt.
  5. Divide the dough into two unequal parts. Roll out the larger part and place into a baking dish, forming edges.
  6. Put half of stewed cabbage on the dough, then pike perch pieces, then remaining cabbage on top. Place pieces of butter on top.
  7. Roll out remaining dough, cover the pie and pinch the edges. Make holes with a fork to let steam out.
  8. Bake in preheated 180°C oven for 40-45 minutes until golden crust.
  9. Let the pie cool slightly before serving.
580
159 kcal / 100 g
kcal
30.3 g
8.3 g / 100 g
Protein
59.1 g
16.2 g / 100 g
Carbohydrates
24.9 g
6.8 g / 100 g
Fats