Muksun Pie

The secret of the pie is the filling. According to the Siberian folk version of this pie, a raw filling is put into it (that is, the fish does not need to be fried beforehand), and according to the noble Siberian version , as in our recipe, it is fried.

Ingredients

• 1 egg for brushing
• 300-350 g muksun pulp
• 100 g onions
• vegetable oil
• 0.5 tsp salt
• freshly ground black pepper
• baking powder on the tip of a knife
• 100 g sour cream 10-12% fat
• 260 g flour plus for rolling out the dough
• 200 g chilled butter

Directions

1. For the dough, pour half of the sifted flour in a slide on the table, add the butter, cut into cubes, pour the remaining flour sifted with baking powder on top. Chop the mixture with a heavy, sharp knife. Pour in sour cream, continue chopping. Knead the dough, form two koloboks, wrap in plastic wrap. Refrigerate for 1 hour.
2. For the filling, cut the muksun fillet into 2 cm pieces. Also cut the onions. Fry the onions in a pan with vegetable oil, 3 minutes. Add fish and continue cooking for 2-3 minutes. Season with salt and pepper.
3. Roll out two layers of dough on a table dusted with flour. Give them the shape of a fish, cut off the excess and roll into a ball. Put one layer on a baking sheet lined with baking paper. Put the filling on it, cover with the second, pinch the edges. Roll the remaining dough into a layer and cut into thin strips. Use them to decorate "fish". Grease the pie with an egg, beaten with a pinch of salt. If the filling is wet, make a hole in the top of the cake to allow excess moisture to evaporate. Bake the cake preheated to 180 ° C, 15-20 minutes until golden brown. Cool slightly and serve warm.