- butter - 100 Grams (for dough)
- sugar - 1 st. spoon (for dough)
- egg yolks - 3 pieces (for dough)
- flour - 3 cups (for dough)
- salt - 1/3 Teaspoons (for dough)
- Milk - 250 Milliliters (Opara)
- yeast - 25 Grams (opara)
- sugar - 1 st. spoon
- flour - 1 Glass (opara)
- fish - 350-400 grams (filling (cod, sea tongue, pike perch, carp))
- potatoes - 3 Pieces (stuffing)
- bulb - 3 Pieces (stuffing)
- vegetable oil - 1/4 Glass (filling)
- salt - 1 Piece (stuffing)
- pepper - 1 Piece (stuffing)
In warm milk we brew yeast and sugar. Mix with a glass of flour and let us brew. Opara should rise to the maximum (up to wrinkles). Grind butter or margarine with sugar and egg yolks. Mix the spice with egg-and-butter mixture, flour and salt. Knead the dough (beat it for 15 minutes). Put the dough in a warm place to wander. A couple of times mnem, the third we make a pie. For the filling: we cut potatoes into thin slices, small pieces of fish, onions - thin rings. Divide the dough into a couple of pieces (set aside a piece the size of an apple to decorate the pie). Roll 1 part into a layer about 1 cm thick. Lubricate the baking sheet with vegetable oil and lay out the dough. At the top of the dough we put the potatoes (in raw form), then we put fish, salt, pepper, put the onion on top of the fish, lightly salt, pour with vegetable oil. The second part of the test is rolled into a layer larger than the first. We close the filling of the pie with a test, glue the edges and decorate the Siberian pie with strips of the remaining dough. Lubricate with eggs and leave in a warm place for 40 minutes. We make holes in the cake for evaporation and place it in a preheated oven (170C) for at least 1 hour.
Servings: 4