- Milk - 200 Milliliters
- Dry quick-acting yeast - 7 Grams
- Salt - 1.5 teaspoons
- Mackerel - 1 Kilogram
- Black pepper powder - 1/2 Teaspoons
- Sugar-sand - 30 Grams
- Wheat Flour - 430 Grams
- Butter - 200 Grams
- Onion - 2 pieces
- Egg Yolk - 1 Piece
We heat milk, brew yeast and sugar in it. Leave the minutes for 15 - let it start to wander. Sift flour and salt. Add the butter to the flour, grind it into a crumb. Pour our yeast into the flour mix, mix and knead the dough. The dough should turn out to be elastic. The dough is wrapped in film and sent to the refrigerator for about 30 minutes. In the meantime, we are dealing with the mackerel: mine, we clean out all unnecessary (heads, fins, tail, peel), cut in half and select the ridge. We cut the mackerel fillets with small pieces, onions - finely. Mix onion, fish, salt, pepper and sugar. Mix it and let it brew for 10 minutes. The dough is taken out of the refrigerator, divided into two unequal parts. The part that is bigger, roll it out onto a baking sheet, lightly oiled. We put the filling on top. The smaller part of the dough is rolled, we cover the filling, we splash the edges. Pie must be in several places to prick with a fork, and also to grease with beaten egg. Bake for 30-35 minutes at 180 degrees. Done!
Servings: 8-10