Fish Pirog
A double-crust savory pie filled with fish, shrimp, red peppers and a creamy egg filling.
⏱️ Prep: 45 min🍳 Cook: 55 min
Ingredients
| 400-500 g | flour (for the dough) | |
| 150 g | butter | |
| 2 pcs | egg yolks | |
| 1 tsp | 5 ml | salt |
| 2 tbsp | 30 ml | water |
| 400 g | fish fillet (for the filling) | |
| 500 g | shrimp | |
| 2 pcs | red peppers | |
| 3 pcs | eggs | |
| 300 g | sour cream | |
| 2 tbsp | 30 ml | lemon juice |
| 5 sprigs | dill | |
| 1 pinch | black pepper | |
| — | salt |
Instructions
- In a deep bowl sift the flour, make a well and add the 2 egg yolks, the soft butter cut into cubes, the salt and the water. Knead a medium-firm dough. Divide it into 2 balls (one slightly larger), cover with foil and place in the refrigerator for half an hour.
- Meanwhile, bring water to a boil and cook the fish and the cleaned shrimp for a few minutes. Drain them and tear into pieces. Add to them the lemon juice, the black pepper and the finely chopped dill and the chopped red peppers. Beat the eggs for the filling with a little salt and the sour cream.
- Roll out the larger ball of dough into a sheet with a diameter larger than the tray you will bake in. Place the sheet in the greased tray so that it covers the walls too. Pour the fish mixture on top, drizzle with the sour cream sauce and place to bake in a preheated oven for 20 minutes.
- Then take out the tray, cover with the second rolled-out sheet, pressing the edges firmly, and return to the oven for another 20 minutes.