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Fish pie

Author
Cookinero 27 Mar 2025
6120
Fish pie

Rastegai is a pie that got its name because of its appearance. It has the shape of a boat with an "unbuttoned" top. This pastry is usually served with first courses. Rastegai with fish turns out aromatic and filling, so it is suitable as a separate dish for tea.

How to cook Fish pie

Step 1

Fish pie

Add sugar and yeast to warm milk. Let it stand until the foam rises.

Step 2

Fish pie

Cut the fish into small cubes, add to the rice, salt and pepper. Mix thoroughly.

Step 3

Fish pie

Mix the yeast with flour, egg and butter. Cover the dough with a towel and put it in a warm place for 30 minutes.

Step 4

Fish pie

Divide the yeast dough into small balls and roll them out. Put the fish filling in the center and form a pie, as in the photo. Bake for 20 minutes.

Fish pie - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute instant yeast for active dry yeast. Use the same amount, but you can mix it directly with the flour without needing to activate it in warm milk first.
Firm white fish like cod, haddock, or pollock work well, but you can also use salmon or a mix of seafood. Avoid delicate fish that may overcook or fall apart too easily.
Replace the fish with a mix of sautéed mushrooms, leeks, and peas, or use a plant-based fish alternative. You'll still get a flavorful, hearty pie filling.
Yes, you can assemble the pies and refrigerate them for up to 24 hours before baking. Alternatively, freeze before baking, then bake from frozen—just add 5–10 extra minutes.
Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. Avoid microwaving, as it can make the dough soggy.
Yes, margarine, coconut oil, or even olive oil can replace butter in the dough, though the flavor and texture may vary slightly.
Lightly flour your surface and hands before shaping the dough. If it sticks, chill the dough for 15–30 minutes to firm it up.
A crisp green salad, steamed vegetables, or a tangy tartar sauce complement the rich flavors of the pie.
Yes, divide the dough/filling into smaller portions and adjust baking time to 12–15 minutes until golden brown.

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