Cod Pie

Preparation mode

• In a large bowl, mix the wheat flour with the salt. Add the cubed cold butter and mix with your fingertips until you get a coarse crumb texture.
• Add the egg to the mixture and continue mixing until the dough starts to come together. If necessary, add a little ice water, a tablespoon at a time, until the dough is smooth and slightly moist.
• Form the dough into a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes.
• In a large frying pan, heat the oil and sauté the onion and garlic until golden.
• Add the shredded cod, tomato, paprika, parsley, chives, salt and black pepper. Saute for about 5 minutes, stirring constantly, until all the ingredients are well mixed and the cod is cooked. Let it cool.
• In a bowl, mix the eggs, cream cheese and grated Parmesan cheese. Add the cooled cod stew and mix well.
• Preheat the oven to 180°C.
• Roll out 2/3 of the dough with a rolling pin on a floured surface until approximately 0.5 cm thick. Line the bottom and sides of a removable bottom tart pan (approximately 24 cm in diameter) with the rolled out pastry.
• Place the prepared filling over the dough in the pan.
• Roll out the rest of the dough with the rolling pin and cover the pie. Seal the edges by pressing with your fingers and make small cuts on the surface of the dough so that the steam can escape during baking.
• Bake in the preheated oven for approximately 40-45 minutes, or until the dough is golden and the filling is firm and cooked.
• Remove from the oven and let it cool slightly before unmolding and serving.