Baked Pollock Pie
This simple savory pie combines soft yeast dough with a filling of pollock, potatoes, onions and carrots. The filling can also be varied or supplemented, for example with cooked rice.
Updated : 08 October, 2026
Easy
More than 1 hour.
Ingredients
Dough
1
Eggs
120 milliliters
Milk
50 milliliters
Water
0.3 teaspoon
Salt
15 grams
Sugar
1 teaspoon
Dry yeast
40 grams
Vegetable oil
315 grams
Wheat flour
Filling
550 grams
Pollock
2
Potato
1
Carrot
1
Onions
3 tablespoon
Vegetable oil
to taste
Salt
0.5 teaspoon
Dry spices
Brushing
1
Egg yolks
1 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Measure the ingredients for the dough. Use a neutral-flavored vegetable oil. Warm the water and milk slightly.
Step 2
Sift the flour before using.
Step 3
In a small bowl, combine the yeast, 1 teaspoon of the sugar and the warm water. Stir and leave for 10–12 minutes. A foamy layer should appear on the surface; if it does not, use fresh yeast.
Step 4
Use a large bowl with enough room for the dough to rise. Whisk the egg with the salt and remaining sugar until combined.
Step 5
Pour in the warm milk and stir lightly.
Step 6
Add the activated yeast mixture and stir.
Step 7
Pour in the vegetable oil and mix again.
Step 8
Gradually add the sifted flour, but do not add it all at once, as you may need slightly more or less than stated. Begin mixing with a spoon.
Step 9
Continue adding the remaining flour in small portions, mixing and checking the consistency of the dough as you go.
Step 10
The dough should be soft, pliable and tender but no longer sticky. Shape it into a ball, cover with a towel and leave in a warm place for 60–70 minutes, until risen.
Step 11
While the dough is rising, prepare the filling.
Step 12
Clean the pollock, remove the dark membrane from inside the cavity and pat the fish dry. Remove the skin, backbone and any small bones, then finely chop the fillet. The original recipe yields approximately 12 oz of cleaned fillet. You can also use ready-prepared pollock fillets.
Step 13
Peel the onion and cut it into small cubes.
Step 14
Cut the peeled carrot into thin strips.
Step 15
Heat a little vegetable oil in a frying pan and cook the onion and carrot for 5–7 minutes, stirring occasionally.
Step 16
Add the pollock fillet to the vegetables. Season with salt and your preferred spices and mix. Add a little more vegetable oil if necessary.
Step 17
Cook the fish with the vegetables until done, then leave the filling to cool.
Step 18
The risen dough should increase to approximately 2–2½ times its original volume.
Step 19
Gently deflate the dough and transfer it to a lightly floured surface. Divide it into three unequal portions: a larger piece for the bottom crust, a smaller piece for the top and a small piece for decoration.
Step 20
Roll the largest piece of dough into a round sheet.
Step 21
Line the bottom of a suitable ovenproof baking pan with parchment paper and grease the sides lightly with vegetable oil. The original recipe uses an approximately 8½-inch round pan. Transfer the rolled dough into the pan and shape a raised edge around the sides.
Step 22
Arrange the sliced potatoes over the dough.
Step 23
Spread the fish and vegetable filling over the potato layer.
Step 24
Roll the piece of dough reserved for the top into a round sheet and place it over the filling. Pinch the edges of the bottom and top crusts together securely.
Step 25
Make a hole in the center of the pie to allow steam to escape. If desired, cut decorative shapes from the remaining dough and arrange them on top. Cover the pan with a towel and leave the pie to proof for 10–15 minutes.
Step 26
In a small bowl, combine the egg yolk and milk and mix until smooth.
Step 27
Brush the top of the pie with the egg yolk mixture.
Step 28
Bake in an oven preheated to 350°F for 30–35 minutes, until golden. Adjust the baking time according to your oven. Allow the finished pie to cool slightly, then remove it from the pan.
Step 29
Cut the baked pollock pie into portions and serve.
Author note
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