Ingredients Edit

Dough Edit

Stuffing Edit

  • 420 g of boned fish
  • 50 g of buffer or margarine
  • 1 tablespoon of oil to oil the frying-pan
  • 1 teaspoon of beaten up egg

Directions Edit

  1. Leavened dough is rolled in a layer 1 cm thick and laid out on the oiled frying-pan.
  2. Rise boiled to half-readiness is put on it, then the finely cut, onion, small pieces of butter or margarine; all this is salted and peppered and covered with another layer of rolled dough.
  3. The edges of both layers are stuck together by a pinch and they are left in a warm place for 25 – 30 minutes.
  4. The pie is baked in the oven at 220°C.
  5. The ready pie is smeared with beaten up egg.
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