Pie with crucian carp

Caracas are cleaned of scales, after which they are cleared of the gills, salted and peppered. Dough Recipe Ingredients:

• yeast dough - 1 Kilogram
• crucian - 700-750 grams
• onion - 2 pieces
• margarine - 90 grams
• salt and pepper - - To taste
• bay leaf - - To taste

Instructions

Caracas are cleaned of scales, after which they are cleared of the gills, salted and peppered. The dough is rolled out into two identical soya, one of which is pinned onions with onions, on top of which the fish is laid. The fish is laid margarine (slices) and bay leaf. Cover one very second, and protect the edges. Leave it in a warm place to move away. Lubricate the pie with margarine, and then bake at 240 degrees in the oven until cooked. As soon as the pie is browned, wrap it in parchment and leave for 10-15 minutes to insist. You can cook as one big pie, and a little less.

Servings: 10