The dough for the pie take classic chopped. Sift flour and mix with salt and sugar. Butter (or margarine) out of the freezer and cut into large cubes. Vinegar (or lemon juice), stir in ice water. Using knives or a food processor, or mixer with a nozzle with the spatula to "chop" the butter into the flour. The oil should stay the size of a large pea. To the butter mix, add the ice water. Do not add all at once - watch out for consistency. The dough should start to gather into a ball, and if you squeeze it in your hand, must not crumble. Hands to gather the dough into a ball, wrap with foil, press down with hand, forming a disk and put into the fridge for 30 minutes so the dough is well cooled.

For the filling: fry the onions in butter, add the seafood, milk, and pepper to taste. Keep on heat for 5 minutes until partial evaporation of the liquid.

Add soy sauce (sweet) and 1 tbsp flour. Put on the fire for 4 minutes.

Roll the dough, spread on a baking sheet. To pierce with a fork in several places.

The dough lettuce and Basil.

Sprinkle with half portion of grated cheese and place the prepared sauce with seafood.

The potatoes fry better in advance. But without it, a cake is the same tasty. That is an extra step for those who want.

Potatoes to put on top of the filling. Lemon dipping sauce-marinated Yakitori, put on top of the filling.

Pie again (optional ) sprinkle with cheese and put bake for 35-40 minutes in the oven. Bake at 180 degrees.

The pie is served hot and cold.