How to make fish pie with yeast dough? Prepare products for the filling. Any white or red fish will do. I have a salmon fillet, pre-cleaned from the skin and bones. Rice can be taken both long-grain and round.
Boil the rice in boiling salted water until tender. The time and amount of water depends on the variety of rice. Orient yourself according to the instructions on the package.
Peel the onions, wash them, and slice them into thin half-rings.
In a frying pan, fry the onions in vegetable oil, stirring occasionally, until soft.
Cut the fish fillets into small cubes or thin slices.
Measure the necessary ingredients for the dough. You can use fresh yeast. You can read about substituting dry yeast for fresh yeast at the link at the end of the recipe. Use unscented vegetable oil. Take out the butter in advance so that it becomes soft. Warm the milk slightly.
Dissolve the yeast and 1 tsp sugar in about 70 ml of warm milk. Leave the yeast to activate for 10-12 minutes. The mass will rise and bubbles will appear on the surface. In a large bowl, whisk the egg with the remaining sugar and salt until smooth. Add the remaining warm milk and activated yeast and stir. Pour in the vegetable oil, mix lightly.
Sift in most of the flour, mix the dough with a spoon. Make sure to sift the flour to oxygenate it. The dough will rise well and easily, and the baked goods will turn out puffy and airy.
Stir the soft butter into the dough.
Sift in the rest of the flour in small portions, mixing the dough with your hands. You may need a little more or less flour.
Knead the dough, place it on a table sprinkled with flour. Divide the dough into 3 parts. A larger one for the base of the pie, a smaller one for the top and another part for decoration.
Roll out the larger part of the dough into a round and transfer to parchment or place in a 24-26 cm baking dish. To choose the parchment or baking dish, please refer to the separate articles after the recipe. Spread a layer of cooked rice on the pastry, a little bit short of the edges. On top of the rice layer, spread the pieces of butter. Then lay out the fried onions.
Make a hole in the pie for steam to escape during baking. The remaining pastry can be used to decorate the top of the pie at your discretion. Cover the formed pie with a towel and leave to proof for about 15 minutes. Turn the oven on to preheat to 180 C.
Bake the pie in a preheated oven at 180 C until browned, about 35-40 minutes. If the top is prematurely browned and the inside of the pie is still not cooked through, cover the top with foil and continue baking.