Baking

This delicious, buttery and very versatile pastry dough is an easy and a lot faster alternative for puff pastry. It can be filled with all kinds of savory and sweet fillings and baked as rolls and pies. You can also use this recipe for tartlets and vole-au vents. I even use this pastry, when baking baklava. The filling I am sharing today is inspired by Fish Pies, which are very popular in England, Germany and especially in Russia. Originally an yeasty dough is used for the Fish Pies but I prefer a flaky and buttery pastry, which will melt in your mouth and embrace the filling tighter. Trout can be substitute with any fish filet and also mushrooms, rice, buckwheat, cooked eggs and deferent vegetables, herbs and spices are often used in combination with fish.

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