Herring Pie

Method

• How to Make Herring Pie
• Preheat oven to 190°C (375°F).
• Place pastry crust into a pie dish and trim edges as needed.
• Hard-boil eggs by simmering them in water for 10 minutes; cool in cold water, then peel and chop.
• Chop herring fillets into bite-size pieces.
• Peel and finely chop the onion.
• In a small pan, melt butter over medium heat.
• Add chopped onion to melted butter and sauté until soft and translucent.
• Stir flour into the softened onions and butter, cooking for 1 minute to form a roux.
• Gradually whisk milk into the roux, stirring constantly to prevent lumps.
• Simmer mixture until it thickens into a smooth white sauce.
• Season white sauce with salt and pepper to taste; remove from heat.
• In a bowl, combine chopped herring, sautéed onions, white sauce, and chopped boiled eggs; mix gently.
• Spoon the filling evenly into the prepared pastry crust.
• If using a double crust, cover pie with second pastry layer and seal edges; otherwise, proceed.
• Use a fork to crimp edges and cut a few small vents in the top crust to allow steam to escape.
• Bake for 25–35 minutes, or until pastry is golden brown and filling is bubbling.
• Let the pie rest for 10 minutes before slicing to help the filling set.
• Plate slices with a side salad or lightly dressed greens to complement flavors.
• Serve warm, garnished with a sprinkle of chopped fresh herbs (optional) for color and aroma.