👨‍🍳 作り方

1. 1

   For the dough: Combine flour and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. In a separate small bowl, whisk together egg yolks and sour cream. Add the egg mixture to the flour mixture and mix until a dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. 2

   For the filling: Poach the fish in milk or water until cooked through. Drain, reserving any liquid. Flake the fish, removing any bones or skin. Mash the boiled potatoes until smooth. In a skillet, heat vegetable oil and sauté the chopped onion until softened. Add the flaked fish, mashed potatoes, sautéed onion, chopped dill, salt, and pepper to a bowl. Mix well. If the mixture seems too dry, add a tablespoon of the reserved poaching liquid.

3. 3

   Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

4. 4

   Divide the dough into 6 equal portions. On a lightly floured surface, roll out each portion into a circle about 15 cm (6 inches) in diameter. Place a generous spoonful of the fish and potato filling in the center of each circle.

5. 5

   Fold the dough in half to create a semi-circle, pressing the edges firmly to seal. You can crimp the edges with a fork for a decorative finish. Place the pastries on the prepared baking sheet.

6. 6

   Brush the tops of the pastries with the beaten egg for a golden glaze. Cut a small slit in the top of each pastry to allow steam to escape.

7. 7

   Bake for 20-25 minutes, or until the pastries are golden brown and puffed.