Pie with salmon

Ingredients

• 1 egg
• 1 st. l. milk or cream
• 200 ml milk
• 2 Art. l. Sahara
• 1 st. l. dry yeast
• 1 h. l. year
• 20 g vegetable oil
• 300 g flour
• 0.5 st. dry rice
• 1 bulb
• 1 st. l. butter
• 250 g raw fish fillet (I really like salmon, it gives the filling juice during baking)
• salt, pepper to taste

Cooking

Step 1

Dissolve yeast in 100 g of warm milk, 1 tbsp. l. sugar, 1 tbsp. l. flour. Put for 20 minutes in a warm place.

Step 2

Sift the flour, add salt, the rest of the milk, the rest of the sugar, the dough. Knead. Add oil and knead well - the dough should be elastic, non-sticky. I kneaded in HP in the "Dumplings" mode.

Step 3

Put the resulting dough in heat for 40 minutes. It should fit at least 2 times.

Step 4

For the filling: boil rice in proportions to water 1: 1 so that it is half cooked. Chop the onion very finely and fry in butter until golden brown. Cut the fish into 1-2 cm cubes. Mix all the ingredients for the filling, salt and pepper.

Step 5

Heat the oven to 180°C. Divide the dough into about 10-11 pieces. Roll each into a circle, put 1 tbsp in the middle. l. or on the eye of the filling.

Step 6

Carefully close up, starting from opposite edges of the pie, leaving a hole in the middle 1-2 cm in diameter.

Step 7

Put on paper on a baking sheet, let stand for 15 minutes, grease the top with yolk.

Step 8

Bake until golden brown. It took me about 30 minutes. In the process, it would be nice to pour a spoonful of broth into the filling.