Description
The name pie was invented by the son-in-law. Came to visit, saying, "Guys, we have pie to name it", he looked up and uttered: "Klondike!" Asking why "the Klondike?" And he says: "This pink stripe fish reminded me of a gold mine..." That's the kind of Association he had. Well, then so be it! The recipe is dedicated to the scullion Natakaprizulya/
Ingredients
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Fish
400 g
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Figure
1 cup
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Chicken egg
4 piece
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Onion
1 piece
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Flour
3 cup
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Margarine
200 g
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Sugar
1 Tbsp
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Milk
1 cup
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Yeast
1 pack
Cooking
The bellies of salmon cut from the skin, pour salt and sugar (very little sugar).
To place them in a bowl and leave for 2-3 hours.
Onion cut into half rings.
Rinse well under running cold water and let it drain.
Boil the rice in salted water, drain and rinse with cold water.
Boil eggs and cut into cubes.
Sift the flour into a bowl, add the yeast.
Add milk, sugar, softened margarine. Knead with your hands.
Put the dough on the table sprinkled with flour, and promisit. The dough should not be too steep. Mix the dough put in a plastic bag, tie and put into the refrigerator. After 20-30 minutes, it works. If you leave on the table, will come faster. The dough is suitable for baking pies, and small pies, and meat pies. It can stand in the fridge for a few days, so you can knead it in advance, and when you need to bake anything you want. The recipe is just wonderful. Quickly, without hassle and turns out great. Rolled amazing. If making pies with sweet filling, you have to put 3 tbsp of sugar. The salt in this dough is placed.
The bellies of salmon cut into small cubes.
Divide the dough into two parts: bigger and smaller.
A large part of roll out and place on the oiled baking sheet.
The dough figure, retreating from the edges of the dough to 2 cm.
Rice put the fish.
Then the eggs...
And onions.
Roll out smaller piece of dough and cover with it the filling.
Edges of the bottom layer to bend upward and stung. Remains of dough roll, cut the leaves, put it on the cake. To grease with a yolk, beaten with 1 tsp water and in the oven.
Bake at 200*C. in fact, if the pie's ready, determined by the lower crust. If dry and well flushed - the cake is ready.
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