Halibut Pies

Halibut is a delicious, white, delicate fish, unjustifiably bearing the stigma "too fat". Well, compared to the recent hake or pollock back, of course, it just oozes fish oil. But if you look at it objectively - an excellent fish, there are also fatter ones.

Ingredients

• 3 cups wheat flour
• 1 bag of dry yeast
• 2 eggs
• 2 tbsp. l. butter
• 1 tbsp. l. Sahara
• 1 tsp salt
• 500 g halibut fillet
• 1 large red onion
• 7 tbsp. l. butter
• 1/2 cup dry white wine
• 1 tbsp. l. ground paprika
• salt, white pepper to taste

Directions

1. Mix flour mixed with dry yeast, sugar and salt, beaten eggs, melted butter and 1.3 cups warm water, knead to a homogeneous dough, cover and leave in a warm place for 30 minutes.
2. Place the whole halibut fillet in a saucepan with 2 tbsp. l. butter, put on medium heat, pour in the wine and simmer under the lid for 5 minutes. Then cool slightly and divide into large "flakes". Peel the onion, chop thinly, fry in 2 tbsp. l. butter in a skillet over medium heat until crispy, 10 min.
3. Combine the fish fillet with onion, paprika, salt, pepper and 1 tbsp. l. butter.
4. Roll out the matching dough into a layer 3 mm thick, cut out circles 10–12 cm in diameter from it with a cup. Put the filling in the center of each circle and form pies. Brush them with the remaining oil and leave to proof. Place on a baking sheet; bake for 8-10 minutes. at 180 ° C. Serve warm or cold.