Entree: Russia – Far East Russia – Сахалинский рыбный пирог ➤ Sakhalinskiy rybnyy pirog (Baked yeast‑dough pie filled with flaked fish, rice, and hard‑boiled eggs)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 55 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- For the dough:
- 1 cup (240 ml) warm milk (about 100–110°F / 38–43°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 2 tbsp (30 ml) sugar
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1/2 tsp (3 g) salt
- 3 tbsp (45 ml) unsalted butter, melted
- 1 large egg, beaten (for dough)
- 1 egg, beaten (for egg wash)
- For the filling:
- 1 lb (454 g) firm fish fillets (salmon, pollock, or cod), skin removed
- 1 cup (200 g) cooked white rice
- 3 large hard-boiled eggs, peeled and chopped, approx. 1.75 oz (50 g) each
- 1 medium onion, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) sour cream or plain yogurt
- 2 tbsp (8 g) chopped fresh dill
- 1 tbsp (15 ml) lemon juice
- Salt and freshly ground black pepper to taste

Instructions

1. Make the dough: whisk warm milk, yeast and sugar in a bowl and let sit 5–10 minutes until foamy. In a separate large bowl combine flour and salt. Stir melted butter and 1 beaten egg into the yeast mixture, then add to the flour and mix to form a soft dough. Knead on a lightly floured surface 6–8 minutes until smooth and elastic.
2. Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
3. Meanwhile prepare the filling: lightly salt the fish fillets and poach them in simmering water or steam until just cooked through, about 6–8 minutes depending on thickness. Flake the cooled fish into large pieces, removing any bones.
4. In a skillet, heat the vegetable oil over medium heat and sauté the chopped onion until translucent and soft, about 6 minutes. Let cool slightly.
5. In a mixing bowl combine the flaked fish, cooked rice, chopped hard‑boiled eggs, sautéed onion, sour cream, chopped dill and lemon juice. Season with salt and pepper and taste, adjusting seasoning as needed.
6. Preheat oven to 375°F (190°C). Punch down the risen dough and roll out on a floured surface to form a rectangle large enough to line a 9x13 inch (23x33 cm) baking pan with some overhang.
7. Transfer the dough to the pan, pressing to fit and leaving edges for sealing. Spread the fish filling evenly over the dough. Fold over the edges of dough to partially cover the filling or roll a top layer to enclose as a closed pie; seal edges well.
8. Brush the surface with the beaten egg for a glossy finish. Bake in the preheated oven 35–45 minutes until the crust is golden brown and cooked through.
9. Let the pie rest 10 minutes before slicing. Serve warm or at room temperature, garnished with additional dill and lemon wedges if desired.