Sloenӯe Pirozhki v vide Knizhki s Farshem iz Nalima

Puff-pastry ‘booklets’, stuffed with fish

Preparation info

    • Difficulty

      Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

The dough. Mix 150 ml (nearly ¼ pint) water with 300 g (10 oz) flour, except for a little to flour your working surface. Then roll the mixture out on this to form a round half as thick as a finger. Wash 225 g (7 oz) butter in very cold water; beat it quite smooth with a spoon, and squeeze it with a towel to remove excess moisture. Then flatten it into a round half the size of the round of dough. Place it on top of the dough and fold the outer part of the dough over the edge of the bu