Fish and salmon pie

Heat milk (200 ml), add 1 tbsp. Spoon in the sugar, add 7g of granulated dry yeast, Take 2 tbsp. of the flour mixture. spoonfuls and add to the mixture. Put the container in a warm place for the yeast to mellow.

After a while, a puffy cap of small bubbles forms on the surface. The stew is ready. Next, add 1 hr. spoonful of salt, 2 egg yolks and 1 tbsp. a spoonful of vegetable oil. Whisk the mixture with a fork.

Then add the flour, little by little. Adjust the consistency by yourself. Approximate amount of flour 3 to 3.5 cups.

A little more onion is needed in this pie recipe, 3 pieces will be enough. To facilitate the process of chopping the onion, we will use the food processor GALAXY GL2300.

1.

In a skillet add 2 tbsp. spoonfuls of vegetable oil, Add 50g of butter.

Sauté onion lightly, add salt and white pepper to taste.

Cut salmon fillets (450 g) in small pieces. Add sliced salmon fillets to the pan with the stewed onions. If necessary, add a little more oil if you find the stuffing a little dry. Return the pan to a low heat and gently simmer the stuffed fish and onions. Adjust salt and ground white pepper to taste if necessary.

Divide dough into two parts, roll out into 0.5-0.7 cm thick sheets. Transfer the pastry sheet to the pie plate. Beforehand, grease the mold with a thin layer of butter, sprinkle with flour, make "French roll up". Spread the prepared stuffed fish on the layer of dough.

Boil eggs (2 pieces), grate eggs on a fine grater on top of minced fish.

Transfer second portion of rolled out dough to top of pie/stuffing. Pin the edges together. Decorate pie to taste. Brush the pie with beaten egg, sprinkle with sesame seeds. Make a puncture in the middle of the pie with a wooden splinter to allow steam to escape as it baked. Put the pie in a preheated oven at 180-200°C. Bake the pie until golden brown.

Enjoy!!