Sourdough fish pies

Sourdough fish pies

Category: Bakery products

Ingredients
* Starter culture 100% hydration	400 BC
* Salt	1 tsp
* Sugar	60 g
* Egg	1 PC.
* Warm milk	100 ml.
* Softened lard	35 g
* Cottage cheese	70 g
* Flour	420-440 g.
FILLING:
* Pollock	1 carcass (not small)
* Medium onion	2 pcs.
* Vegetable oil	waiting to fry and grease

Cooking method

• Knead the dough.
• Put in a warm place for 1.5-2 hours. Up to 2x magnification.
• In the meantime, we are making the filling. Peel the fish, cut into pieces and boil in salted water.
• Now we carefully disassemble the fish, freeing it from bones and cartilages.
• Fry the onion until transparent, add fish and spices.
• Well, the dough has come, you can mold the pies. This amount of dough and filling is enough for me for 12 large pies - just for a baking sheet.
• We put the blanks in the heat, for proofing, for 40-90 minutes.
• It is advisable to cover it so that the top does not dry out.
• If you like glossy pies, brush the top with yolk before putting it in the oven. I don’t smear.
• Put in an oven preheated to 180 * C. Bake for 25-35 minutes.
• Depends on the oven. Bake until golden brown.
• After baking, grease the top with vegetable oil.

Natasha, how wonderful! And why - sourdough bread?

And why - sourdough bread?

So is leavened dough.
I really don't know where to stick them))

Starter culture 100% hydration

Natul, for the gifted, how is that?

[Elena]

Natasha, how wonderful!

Elena, Thank you.

for the gifted, but how?

This is a leaven that is fed with flour and water 1x1.
Yes, you are my darling)))

[Natasha]

Natashamaybe in pies? Or Fish dishes? Who would have suggested?

maybe in pies?

Now I will try to determine in another place, but with a note that it is sourdough))

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha another masterpiece this time with fish pies! A very interesting dough recipe! Unfortunately I cannot repeat it because I have no such leaven. I'll try from a simple yeast dough, and make the filling from boiled-smoked pink salmon with fried onions + spices for fish (I prepared such a filling for puff pastry pies), a delicious filling turns out.

delicious filling turns out.

I'm just not indifferent to fish. Whether it's just fish or canned fish.

I don’t have such a leaven

And there is no desire to try to grow? ))

I'm just not indifferent to fish. Whether it's just fish or canned fish.
And there is no desire to try to grow? ))

Girls (and boys), grow up, sourdough dough is such a fairy tale!
At first I only baked sourdough bread, and now I began to make pies and whites on such a dough, baked and fried in a pan. The cakes turn out to be fabulous deliciousness, although I have a dough on cottage cheese whey.
If you are too lazy to grow from scratch, then leave a piece of ordinary yeast dough, use it as a starter, dilute and feed it a couple of times, gradually it will be reborn into a regular leaven.

[Galina]

sourdough dough is such a fairy tale!

Galina,

Angelina, how to grow leaven? I tried . Does not work. The bread did not fit and was raw as a result. By leaps and bounds, everything is ok. But I want sourdough.

[MariaV]

how to grow a leaven?

MariaV, this is such a lengthy topic that no volumes of "War and Peace" will fit))
Therefore, I give you a link to the general section on leavening. Read, learn, practice and you will succeed. There are very competent, experienced teachers.
"The road will be mastered by the walker"
Starter cultures

Thank you. I seem to have a temperature problem. Private house, stove heating. You can't regulate the temperature.

I apparently have a temperature problem. Private house, stove heating. You can't regulate the temperature.

In my opinion, this is not a problem. You will have to understand, of course, and you cannot do without dancing with tambourines, but you can grow up in a house with stove heating. You can wrap up jars with growing sourdough, and put plastic bottles with warm water in the cubicle. there would be a desire. Well, this is how I personally see the way out.

[Natasha]

Natasha, saw patties in random recipes. I saved it, because the leavens are also surplus formed, and the hand does not rise to throw it away. True, the sourdough is rye, but I think it won't get any worse. And immediately the question. Before kneading, should the sourdough be fed and "walked" like for bread?

[Natasha]

Before kneading, should the sourdough be fed and "walked" like for bread?

Natasha, I take the starter out of the refrigerator in the evening. I start dough right on the cold and leave it warm overnight. I knead the dough in the morning.

Natasha, thanks for the answer. It means even easier.