Warm the water to 35-37 degrees, dissolve 1 tablespoon of sugar in it and stir the yeast. Let it work for about 20-30 minutes. Sift flour into a large bowl, add the egg, salt, milk (preheat), vegetable oil, diluted yeast and knead the dough. The dough should be soft and well kneaded (you can knead in a combine at minimum speed for 10 minutes). Let the dough rise. Well increased in volume, knead the dough and let it rise again. Now it's time to prepare the stuffing: ˗ Cut the fish fillets and cut them into 3-5 mm thick strips, put them in a bowl, salt and pepper them. Leave it to marinate for half an hour. Cut onion into thin slices. ˗ Cut potatoes into julienne strips. Place the dough on a board, knead well. Decide how many pies you want to bake. These products will make either one large pie (on a tray about 34x42 cm), or 2 half-sized pies on smaller trays. I like the smaller pies because they are easier to cut into pieces - each piece has a closed edge and the filling doesn't spill out when you eat them. Divide the dough into pieces: 2 for each pie (bigger is the bottom layer, smaller is the top layer). Ingredients
For the dough:
milk - 1 cup
vegetable oil - 4 tablespoons
eggs - 1 pc
yeast - 1 teaspoon
salt - 1 tsp.
sugar - 1 tablespoon
flour - 3,5-4 cup
water - 1/2 cup
Stuffing: fish (red fish is better - pink salmon, chum salmon, coho salmon, but also white fish with fewer seeds) - 1 kg, 2 large onions, 3 medium potatoes, 150-200g of butter, salt, freshly ground black pepper.Grease baking pans with butter. Roll out the dough into layers. Place the bottom layers on the baking trays, forming a low rim. Spread stuffing on dough: layer of potatoes, salt a little, layer of fish, layer of onions, salt. Spread slices or chunks of butter on top of the onions (the amount of butter depends on the type of fish - if the fish is fatty, then less butter is needed). You can add salmon in the stuffing, then you need very little oil (too greasy stuffing will turn out). Cover the pies with the top layers of dough, seal the edges. Make 2-3 punctures with a knife. Bake at 160-170 degrees until ready (about 45-50 minutes). Place ready pies on a cutting board, brush the top side with butter and cover with a kitchen towel (or two or three) for 15-20 minutes... as long as you can stand. Cut into slices. Serve (with broth or tea or... whatever you want). Bon appetit!
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