Ingredients for the recipe:
500g puff pastry 500g pangasius fillet 3 onions 4-5 potatoes 1 egg yolk khmeli-suneli (spice blend) to taste cilantro to taste
Instructions:
Peel and dice the onions and potatoes. Rinse the pangasius fillet and cut it into small pieces. Season the fish with khmeli-suneli and salt. Finely chop the cilantro.
Divide the puff pastry into two parts and roll out two sheets. On one sheet, place a layer of potatoes and sprinkle with salt. Then add a layer of onions, a layer of fish, another layer of onions, and finally the chopped cilantro. Cover with the second sheet of pastry.
Brush the surface with beaten egg yolk and make a few slits in the center of the pastry with a knife (to allow steam to escape). Bake the pie at 180-200 degrees Celsius until fully cooked.
Once done, cut the pie into portions and serve with tea.