DAY 10, RUSSIAN FISH PIE

My grade 6s are making Russian Fish Pie this week in our virtual classroom. Tinned tuna, boiled egg, onion and herbs, all wrapped in puff pastry - delicious!
If you're looking for a veggie alternative, swap out the tuna for feta and the boiled egg for cooked spinach - enjoy!

Well done to Lara and her dad for this very sophisticated presentation of her Russian Fish Pie!

1 package ready rolled puff pastry (blätterteig)          

1-2 tins tuna fish

1 onion

2 eggs (1 hard boiled; 1 raw)

*pinch salt

*pinch pepper

*½tsp dried dill/parsley or 1 tbsp fresh dill/parsley

Method:

1.        Preheat oven to 190ºC.  Open tuna and drain.

2.         Chop onion very finely.

3.         Chop boiled egg.

4.         Beat raw egg in a small bowl with a fork

5.         Place tuna fish, boiled egg, onion, salt, pepper, dill, and beaten egg in a bowl.  Mix together well.

6.         Unroll the puff pastry (it gets sticky when it's warm, so use it straight from the fridge).

 Leave it on the baking paper.  Place on a baking tray.  Cut as follows:

fold one edge into the middle

make cuts through pastry keeping a 1cm margin

unfold

7.         Spread tuna mixture over uncut size, leaving a 1cm margin all the way around the edge. 

8.         Egg wash the edges to help them stick. Using the paper to help, fold the cut side over the filling.

9. Using a fork, seal the edges to prevent the mixture leaking out during cooking!

8.         Cook for 20-25 minutes or until the pastry is golden brown.

Serve as a picnic treat!