Mixture
4 cups of wheat flour
1 1/3 cup of cold butter, cut into pieces
3 tablespoons of chilled water
2 teaspoons of salt
2 large eggs
Filling
2 cups of milk
1/2 cup of olive oil
1/4 cup of wheat flour
1/4 cup of rye flour
2 tablespoons of lemon juice
2 tablespoons of butter
1/2 tablespoon of grated lime zest
400g of cod
2 large potatoes, peeled and diced
3 medium onions, finely sliced
Salt and black pepper to taste
Mixture
4 cups of wheat flour
1 1/3 cup of cold butter, cut into pieces
3 tablespoons of chilled water
2 teaspoons of salt
2 large eggs
Filling
2 cups of milk
1/2 cup of olive oil
1/4 cup of wheat flour
1/4 cup of rye flour
2 tablespoons of lemon juice
2 tablespoons of butter
1/2 tablespoon of grated lime zest
400g of cod
2 large potatoes, peeled and diced
3 medium onions, finely sliced
Salt and black pepper to taste
Filling
Wash the cod in running water
Place it on a strainer set over a bowl with cold water
Leave it in the refrigerator for 36 hours, changing the water at least five times
Drain and cover with boiling water
Cover and let it rest for 20 minutes
Drain, clean the fish, and shred it
Heat a pan with olive oil and onion over high heat, stirring occasionally, for 10 minutes or until the onion starts to caramelize
Add the shredded cod, lemon juice, potato, salt, and black pepper
Stir well and cook for 10 minutes or until the potato is tender
Add the grated lime zest, stir, remove from heat, and reserve
In a small pan, melt the butter over low heat
Add the wheat flour and stir well
Pour in the milk all at once and stir until it thickens and forms a creamy sauce
Remove from heat and let it cool
Assembly
Heat the oven to high temperature
With the rolling pin, open 1/3 of the dough directly onto the bottom of the baking dish
Cut off the excess dough and place the dish in the oven
Make rolls with the remaining dough
Press them, one at a time, against the side of the baking dish until it is covered
Cut off any excess dough and sprinkle with rye flour
Pour the filling over the top
Bake for 40 minutes or until golden brown.
