- Pike fillets - 500-700 Grams
- Potatoes - 2 pieces
- Onion - 1-2 pieces
- Puff pastry - 500 Grams (dough puff pastry prepared)
- Butter - 50-70 Grams
- Egg - 1 piece
- Salt - 1 Teaspoon (to taste)
- Black pepper powder - 2-3 Pinch
- Spices for fish - 2-3 Pinch (any dry spices or greens of dill and parsley)
Clean and cut the pike. Separate the fillets. Select the bones. Finely chop the fillets. Roll out into a rectangle on a sheet of paper (so it will be more convenient to transfer the cake to the baking tray) puff pastry. The thickness of the finished sheet should be about 1 centimeter. We will clean the bulb and cut it as you like - you can dice, you can half-rings. Peel the raw potatoes with thin plates. We spread the potatoes in the center of our test bed. Put onions and potatoes. The top layer in our pie will be pike fillets. Evenly lay out, salt, pepper and sprinkle with spices or green dill. At the top, lay out pieces of butter. Now let's proceed to the formation of the pie. We cut the dough layer along the sides diagonally with strips 3 cm wide. We put strips of pigtail to the center. Lubricate the pie with yolk and put in the oven for 45-50 minutes. Stove at 180 degrees.
Servings: 8-10