Whitefish Pie

Filling

• 1 whitefish fillet
• 1 onion, diced
• 5 potatoes
• 2 tsp salt, or to taste
• 1/2 tsp pepper, or to taste
• 1/4 cup butter
• 1/4 cup milk

Crust

• 6–8 cups flour
• 1 lb lard
• 1 tsp vinegar
• 1 egg
• Up to 2 cups milk, as needed
• 1 tsp salt

Method

1. Boil the whitefish in salted water until cooked. Cool enough to handle and carefully remove skin, fat and bones.
2. Boil the potatoes and mash them with butter, milk, salt and pepper.
3. Combine the fish, mashed potatoes and diced onion; season to taste.
4. For the pastry, mix the dry ingredients, work in the lard until crumbly, then add the egg and enough milk to form a workable dough.
5. Roll out the bottom crust, fill with the fish mixture, then add the top crust. Brush with egg wash if desired and cut steam vents.
6. Bake at 350°F for about 1 hour, then cool slightly before serving.