Dough for mayonnaise for pie with fish

Fish pies though existed in our kitchen for quite a long time, but they became popular because of much simpler and faster modern cooking options. What is the secret of simplifying the prescription? Just in using a quick-to-prepare dough, like the one we'll talk about next, on a mayonnaise basis.

Fish pie from a batter with mayonnaise

The liquid dough is used to make jellied pies. It turns out much more gentle, lush and greasy, rather than its analogue that is suitable for rolling.

At the heart of our recipe for a liquid batter for fish pie lies a mixture of mayonnaise and sour cream, but you can replace them with an equivalent amount of just one of the sauces.

Ingredients:

• mayonnaise - 270 g;
• sour cream - 270 g;
• eggs - 3 pieces;
• baking powder - 5 g;
• flour - 210 g.

Preparation

Having combined both sauce, add to them whipped, with a pinch of salt and freshly ground pepper, eggs. Flour separately sift and mix well with baking powder or soda. Add the dry ingredients to the mayonnaise-egg mixture and knead as uniformly as possible the dough. You have a great base. You can already divide the dough into two portions: one is poured into the base, on top we spread the filling and fill it with the remainder, or you can supplement the dough with herbs and spices, like a universal mix of seasonings for fish. By the way, the dough for fish pie in mayonnaise is perfectly combined with any fish filling: a budget combination of canned food with onions and rice or a slightly more expensive mixture of fresh fish, perhaps even red, with leeks and other vegetables.

Dough made of sour cream and mayonnaise for fish pie is ideally prepared with 180 ° temperature for baking temperatures, and the time can vary from 35 to 45 minutes. After baking the cake needs to cool down for at least 10 minutes, after which it is ready for tasting.