- Flour - 4 Cups
- Yeast - 30 Grams
- Vegetable oil - 3-4 st. spoons
- Egg - 1 piece (plus one egg in the filling)
- Water or milk - 1 glass
- Sugar - 1-2 Art. spoons
- Salt - 0.5 teaspoons
- Fresh capelin - 500 Grams (filling)
- Potatoes in a double boiler - 10 pieces (stuffing)
- Boiled rice - 2 cups (filling)
- Salt - To taste (filling)
- Onion - 2 Pieces (stuffing)
- Pepper, bay leaf - To taste (filling)
1. Dissolve yeast in warm water. In a large bowl, break the egg, pour the yeast, salt, pour sugar and flour. Knead the dough, add the vegetable oil and re-mix. Remove the dough for 1 hour. 2. Filling. It is good to wash capelin, clean it, cut off the head and remove the spine. Salt. Peel potatoes and onions. Cut the potatoes into thin plates. Onions - rings. Boil the rice. 3. Take the dough, crumble it and divide it into 2 balls of different sizes. Roll a large ball and spread it on a greased baking sheet. We divide potatoes, rice and onions in half. Put the potato plates on the batter. Top with boiled rice, put rice on rice. Do not forget to salt the stuffing. And we lay our capelinas on the onions. 4. Lay two or three laurel leaves on the capelin, salt, pepper. And on the capel we put the remaining onions, rice and potatoes. Roll out the second part of the dough and close the cake with this layer. It is good to pierce the cake and grease the egg. 5. The cake is baked at a temperature of 180 degrees. If you like cheese, you can sprinkle the top of the pie with grated cheese. It will be even more delicious.
Servings: 4