Pies with fish and rice "fishing"

Description

For all who love fishing and just eat the fish, I suggest eateries pies - pies "fishing&a mp;quot;. The mince from two fish species and rice. Location good and are juicy and tender. This time the fish they were "caught&am p;quot; on the store shelf, but nothing happened ultimately, all quite inexpensively. So I hope You like it.

Ingredients

Yeast

2 tsp
Flour

500 g
Salt

1 tsp
Vegetable oil

2 Tbsp
Chicken egg

2 piece
Milk

250 ml
Figure

130 g
Salmon

350 g
Salmon

350 g
Water

1.5 l
Onion

3 piece
Black pepper

3 g
Bay leaf

2 piece

Cooking

For the dough using flour, salt, dry yeast, vegetable oil, egg and milk.

For the filling, take the salmon bellies and tail part of the salmon, onion, long-grain rice, salt, black pepper.

Mix flour and yeast, make a funnel and add the egg, salt, vegetable oil and milk. Well-kneaded dough. Leave it for half an hour in a warm place.

At this time, clean and wash the fish. I took the tail part, because only the abdomens are too fat.

Remove the skin from brushes, remove the fillets and tail of salmon, skin - too.

Now abdomens mode small cubes and salmon cubes with a thickness of 1 - 1.5 cm. That's the beauty of...

Half an hour passed, go back to the dough, knead it again and leave again for 45 minutes in a warm place.

Here's the final, when the dough came.

While the dough rises, cook the fish stock from the skin and range. Take these scraps, add 3 peppercorns, onions, Bay leaf and pour all of 1.5 liters of cold water. Wait, when will begin to boil, add salt to taste and cook on slow heat for 20 minutes, removing the foam.

The broth is filtered.

Here is a beautiful and clear broth.

Pour the rice into a saucepan, add the finely chopped onion and 1.5 cups of hot broth.

Cook with the lid closed, until tender, about 20 minutes.

The finished dough divide into 12 equal portions and one small. It will use for decoration.

Roll out of these 12 pieces of flatbread the size of a saucer.

Take small pieces of salmon and we scald with boiling water, so that in future they are ready faster.

Combine the cooled rice and salmon pieces, pepper and gently stir.

The salmon, too, we scald.

Spread the filling and put the salmon fillets.

Zasiyaet edge, decorate the top of the fish pies from the dough, put on baking tray greased with oil, in the middle of adding a couple of teaspoons of fish stock. Top daubed whipped egg yolk and put in a preheated 180 degree oven for 25-30 minutes.