Rybny Pirozhok s Kartofelem
Fish and Potato Pastry
A savory pastry filled with a delightful combination of flaked fish and mashed potatoes, seasoned with dill and onion. This is a comforting and flavorful dish, often enjoyed as a snack or a light meal.
🧂 Ingredients
- 500 g All-purpose flour
- 150 g Butter(cold, cubed)
- 2 large Egg yolks
- 100 ml Sour cream
- 1 tsp Salt
- 400 g Smoked haddock or cod fillet
- 300 g Potatoes(peeled and boiled)
- 1 medium Onion(finely chopped)
- 2 tbsp Fresh dill(chopped)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
- 1 large Egg(beaten, for glazing)
👨🍳 Instructions
- 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
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
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 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
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
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
Bake for 20-25 minutes, or until the pastries are golden brown and puffed.
💡 Pro Tips
- ✓Ensure the butter is very cold when making the dough for a flaky pastry.
- ✓Don't overwork the dough, as this can make it tough.
- ✓Adjust seasoning of the filling to your preference.
- ✓These can be made ahead of time and reheated.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use different types of fish, such as salmon or trout.
- Add a pinch of nutmeg to the potato filling.
- For a richer dough, use half butter and half lard.