Fish pie with cabbage

Category: Bakery products

Ingredients
Favorite yeast dough	500-600 g
Any fish (sturgeon, pike perch, mullet, etc.)	500-600 g
Sauerkraut	300 g
Fresh white cabbage	200-300 g
Bulb onions	4-5 pcs.
Vegetable oil	for frying

Cooking method

Make any yeast dough you like. It should not be too dense, but not liquid, so that you can easily roll it into a thin layer. While the dough is coming up, prepare the filling.
You can also take any fish, but traditionally this pie is baked from sturgeon breeds or pike perch. For me personally, these varieties of fish are now practically inaccessible due to their high cost, so I choose fish with fewer bones for it, for example, mullet, flounder, however, any, the simplest, pollock will do.
We clean the fish, wash, remove the ridges, the better we remove the bones, the more pleasant it will be to eat the pie. Shred cabbage. Cut the onion into thin half rings.
In a frying pan, heat a small amount of vegetable oil, prepared, dried with paper towels, roll the fish fillets in flour (there should not be a lot of it), fry over high heat for a very short time, just starts to turn red, immediately turn over, also the other side. Do not fry until done! Only lightly grab it with heat! We remove the fish, followed by the onion in the same pan. We do not diminish the fire, we do not move away from the pan, we control the frying process all the time. The onion should not be gilded, bring it to half-readiness and put it directly on the fish with a slotted spoon. After the onion - cabbage, if necessary, add a little oil for frying. There should be no excess oil! First, fry the sauerkraut, after it has warmed up well, put fresh, mix, cover with a lid and stew for a few minutes. If sauerkraut is not sour, then fresh one can not be added. Simmer until half cooked! Leave the cabbage in a frying pan or put it on the fish. In the process of preparing the filling, we lightly add fish, onions and cabbage separately, pepper, put the bay leaf. You should not put a lot of spices, and, in no case, do not oversalt! Let the filling cool.
The most important thing is to cut the pie. Prepare a baking dish. Previously, these were always large cast-iron pans, I have not had cast-iron pans for a long time, I use duralumin pans with low sides. Grease the pan with vegetable oil. Roll out 3/4 of the dough as thin as possible, no more than 5 mm thick, they taught me, as thick as a pancake, but everyone has different pancakes, in mm it is clearer. Gently transfer the dough to the pan with a rolling pin so as not to tear. Distribute it on the sides, then evenly lay out the filling in layers: onion, fish, cabbage. Roll out the remaining dough into an equally thin layer, make a hole in the center of the circle with your finger, cover the cake with it and pinch the edges, try to make sure that the edge is not thick and the upper crust is the same thickness as the lower one. If desired, make figures with the rest of the dough and decorate the cake. Cover with a slightly damp cloth and leave to rest for 30-40 minutes, depending on the activity of your dough and the temperature in the room. During this time, preheat the oven to 200 degrees. Brush with egg before baking. Bake focusing solely on the dough, because the filling in the pie will have time to finish cooking during this time. About 35-40 minutes, perhaps less. After baking, do not rush to take out the cake, let it stand covered with napkins for at least half an hour.
Bon Appetit!

Note

This cake has been baked by the Ural (Yaik) Cossacks from time immemorial. I lived among them for 10 years. They still judge the mistress by the crust of her fish pie.The thinner, the tastier! In order not to spoil the thin crust, you need to handle it delicately - do not tear, do not make the filling greasy or wet. And the combination of dough, delicious fish and sauerkraut is just a symphony of taste!
Not a single holiday goes on without fish pies in Uralsk, even pies are baked for commemoration. When I prepare this cake, I remember with warmth and tenderness those who supported me at the beginning of my life. Thank you, my dears!