Russian Fish Pie

Name: Russian Fish Pie
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 8 servings
Cuisine: Russian
Ingredients: Lenten yeast dough from the pirozhki recipe; 600 g (1⅓ lb) white fish fillets, in pieces; 150 g (¾ cup) rice, cooked; 2 onions, sliced and fried in 2 tbsp oil; Dill, salt and pepper; Strong sweet tea for brushing

Рыбник

Yeast pie with fish, onion and rice

Fish daysPrep 40 minCook 45 minServes 8Plus 1 hour rising

When to eat it. Has fish, so keep it for fish days: the Annunciation, Palm Sunday, and Tuesdays, Thursdays and weekends in much of the Nativity Fast.

Ingredients

Lenten yeast dough from the pirozhki recipe
600 g (1⅓ lb) white fish fillets, in pieces
150 g (¾ cup) rice, cooked
2 onions, sliced and fried in 2 tbsp oil
Dill, salt and pepper
Strong sweet tea for brushing

Method

Roll out two-thirds of the dough and line a tin.
Layer the rice, fish and onions, seasoning each layer and adding dill.
Cover with the rest of the dough, pinch to seal and cut a small hole on top.
Brush with sweet tea and bake at 190°C (375°F) for 40 to 45 minutes.

Tip. For the fish days of the Nativity Fast and Palm Sunday.

Fasting customs differ between churches and parishes. When in doubt, follow what your priest gives you. Not sure what today allows? Check the Orthodox calendar.

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