Prepare the filling: Fish (I have salmon) boil. After boiling, cook for no more than 3 minutes! The broth will come in handy! The fish is cleaned from skin and bones and crumble with your hands NOT small! Finely chop the onion and fry in a mixture of oil and butter! Boil the rice in salted water. In a bowl mix all ingredients, add salt and pepper to taste.

The DOUGH: I made the dough sponge method, but the straight dough method. In warm milk add sugar and yeast. Mix. Gradually add the flour (from the total volume), the consistency of the dough should be like dough for pancakes. Cover the bowl with dough and let it rise in a warm place, 30-40 minutes.

Separately whisk the eggs with salt and add melted butter. I was too lazy to melt and put the softened butter. Egg-maslany mixture, add the yeast mixture, and gradually stir in the flour screening. Flour may require more or less. Knead the dough. Knead for at least 5 minutes. The dough should get a little sticky.

Put the dough in a bowl lightly greased with vegetable oil, cover and leave in a warm place to rise ~ 1 hour.

Dust the table with flour and divide the dough into equal balls (I got 16 pieces, each weighing 62 g). Roll out each ball into a pancake, mid put the filling and form the Patty loosely the middle to the end. Place pie on a baking sheet and keep warm a little up. For brushing: egg whisk with milk. Before landing in the oven grease pies.

Bake pies in a preheated to 180 With oven until Browning. Finished cakes remove from the oven, and into the hole of each pie, pour a couple of tablespoons of fish broth (left from cooking the fish) if you wish, you can even put a small piece of butter. Pies cover with a clean towel and let them rest and cool slightly! BON APPETIT!!!