- Dry fast-acting yeast - 10 Grams
- Wheat flour - 600 Grams
- Sugar-sand - 30 Grams
- Vegetable oil - 40 milliliters
- Salt - 1 teaspoon
- Butter - 250 Grams
- Salt sea - 1 teaspoon
- Tilapia - 600 Grams
- Red onion - 2 pieces
- Egg of chicken - 1 piece
Let's start with the preparation of the dough. Mix the melted butter with warm water (about 200 ml), there we sift flour, salt and yeast. Knead the dough. I always cook a pie dough in this way - it's just gorgeous, does not stick to the hands at all. Then we proceed with the test in the usual way: put in a warm place for 1 hour, then we knead with our hands and leave for another half an hour. Tilapia lightly fry in oil - literally 2-3 minutes, after which we cut into small pieces for filling. The divided dough is divided into two unequal parts. Most of the rolls and put it on a baking sheet, on top we spread the stuffing - pieces of fish and onions. You can slightly spread sour cream or other sauce - but this is optional. Solim to taste. A smaller piece of dough, as you have probably already guessed, is laid out on top of the filling. Zalepllyaem edge. Lubricate the top of the pie with a beaten egg. Bake for 25-30 minutes at 190 degrees, after which we take out, lightly cool, cut and serve. Bon Appetit! :) Oh, already drooling ...
Servings: 10