Puff pastry fish pie

Puff pastry fish pie

Ingredients

• ready-made puff pastry
• 1 can of canned fish in oil (mackerel, horse mackerel)
• 3 boiled eggs
• 200 g spinach (can be frozen)
• salt pepper
• For lubrication:
• 1 egg or milk

Directions

1. Boil eggs, peel and finely chop. Finely chop the spinach (thaw frozen beforehand). Remove the fish fillet from the jar and mash with a fork, add the oil from the canned food so that the mass is not dry.
2. Add salt, pepper and mix.
3. Defrost puff pastry and roll into a layer. I rolled out into one layer, according to the size of my baking dish + a few centimeters to fasten the edges ..
4. If you have the dough in small rectangles, roll it into two layers, according to the size of the baking dish + 2-3 cm, to close up the edges.
5. Spread the filling on one half of the dough. Grease the edges of the dough with egg white or plain water so that the dough sticks together well.
6. Cover with the second half of the dough (or another layer if you have two dough rectangles). Seal the edges.
7. Lubricate the form with vegetable oil and transfer the cake to the form. Make slits on the top of the pie and brush with beaten egg or milk.
8. Bake in a preheated oven at 200 degrees until golden brown (20-30 minutes).
9. Cool the finished pie and serve.
10. Bon appetit!