Tasty Capelin Pie

So delicious that you will definitely want another piece! The pie with capelin turns out very appetizing and tender. There is no need to be afraid of fish bones. Unlike large fish, after heat treatment the capelin bones become soft and are not felt at all in the pie and do not require removal.
cook time: 2h 40 min
Ava Prescott
Tasty Capelin Pie

Nutrition Facts (per serving)

212
Calories
7g
Fat
26g
Carbs
9g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 500 g
Dry yeast 1 tsp
Milk 100 ml
Water 100 ml
Vegetable oil 50 ml
Chicken eggs 1 pc
Sugar 1 tbsp
Salt 1 tsp

For filling:

Salt 0.3 tsp
capelin 500 g
Bulb onions 1 pc

Recipe instructions

Step 1

Step 1
How to bake a yeast pie with capelin and onions in the oven? First, prepare all the ingredients for the dough, but if you have frozen fish, you need to defrost it first. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe. Pour milk diluted with hot water in equal parts into a bowl. The mixture should be warm but not scalding. Add sugar, a tablespoon of flour and yeast to the liquid.

Step 2

Step 2
Mix everything well. Place the bowl with the dough in a warm place for 20 minutes. During this time, a “cap” should appear on the surface of the mixture, which means the yeast has activated. Read more about working with yeast at the link at the end of the recipe.

Step 3

Step 3
In a large bowl, beat the egg and salt, pour in the dough, vegetable oil and mix.

Step 4

Step 4
Start adding the sifted flour in parts, mixing it well each time. Stir with a spoon first, and when the dough becomes quite stiff, place it on a floured surface and continue kneading with your hands. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 5

Step 5
When the dough becomes elastic and stops sticking to your hands, transfer it back to the bowl, cover with cling film and leave in a warm place for about 1 hour.

Step 6

Step 6
When the dough has risen, punch it down and let it rise again. The dough is ready for baking.

Step 7

Step 7
While the dough is rising, make the filling. Gut the thawed capelin, remove the heads, fins and tails, and rinse the carcasses well under running water. There is no need to remove the bones.

Step 8

Step 8
Peel the onions and cut into half rings. Heat vegetable oil in a frying pan. Read about how to choose the perfect frying pan, as well as how to choose the right oil for frying, in separate articles, links at the end of the recipe. Fry the onion in a frying pan until translucent and soft.

Step 9

Step 9
Then place the fish in rows with the onions and fry them until the meat turns white. Then carefully turn the capelin over so as not to bruise it. Remove the fish from the heat and let it cool slightly.

Step 10

Step 10
Form the dough into a pie. Place it on a floured surface and divide into two unequal parts. Roll each part of the dough into a thin layer. Place a large circle of dough into a greased pan, making edges of the dough into edges. Read about how to choose a baking dish in a separate article at the link at the end of the recipe. Leave the dough in a warm place for about 20 minutes to proof. Turn the oven on 180 degrees.

Step 11

Step 11
Place fish and onions on the dough.

Step 12

Step 12
Cover the filling with a second layer of dough, pinching the edges, and prick the top with a fork to allow steam to escape while baking. You can brush the top of the cake with milk if you wish, but it is not necessary; it will turn out golden brown in any case. Bake the pie in an oven preheated to 180 degrees for about 30 minutes until golden brown. The exact time depends on your oven. You can read more about this in a separate article, link at the end of the recipe. Enjoy your tea!

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