Codfish Pie

Masa

Follow the escarola pie recipe on the side

Recheio

1

Wash the codfish in running water

Place it over a strainer inside a bowl with hot water

Leave it in the refrigerator for 36 hours and change the water at least five times

Drain and cover with hot water

Cover and let it rest for 20 minutes

DRAIN, clean the fish, and shred it

2

Heat a high flame pan with oil and onion, mixing occasionally, for 10 minutes or until golden brown

Add the codfish, shredded, lemon juice, potato, salt, and pepper

Mix well and cook for 10 minutes or until the potato is tender

Add the grated lemon zest, mix, remove from heat, and reserve

3

Heat a small pan over high flame with butter

Add wheat flour and mix well

Pour in milk at once and mix until it boils and separates from the bottom of the pan

Remove from heat and mix with codfish and reserve

Montagem

1

Heat the oven to high temperature

With the rolling pin, open 1/3 of the reserved dough directly on the bottom of the mold

With a knife, appear the edge and place the bottom in the mold

2

Make rolls with half of the remaining dough

Press them one by one onto the side of the mold until it is covered

Appear the edge

Dust with croissant flour and spread the filling

3

Heat the oven to high temperature

Open the remaining dough and cover the pie, pressing the edge to close well

Decorate as desired with leftover dough, and brush with egg yolk

Bake for 40 minutes or until golden brown.