Sift the flour. Dry yeast, sugar and salt to put in the flour and mix well. Add eggs and vegetable oil and knead the dough, gradually pouring in the warm milk. Knead well until the dough is easy to lag behind the hands (if the mixer, then from the sides of the bowl). The dough should be soft, silky to the touch, very stretchy. The dough cover with a towel and leave in a warm place to rise for half an hour.

Boil the rice until tender, adding 1 bouillon cube 50 g butter. Fish fillets (I had frozen, I pre-thawed) salt and sprinkle with spices: black pepper, paprika, dried garlic.

Divide the dough into two equal parts. One part is to put on a greased baking sheet and with your hands spread evenly across the whole pan. When butchering dough grease hands with vegetable oil. Spread on the dough Fig.

Rice spread on fish fillets, a sliced onion half rings. Sprinkle with greens.

From the second part of the test, tear off a small piece for decoration. The rest roll the dough on the table or stretch out of the cake and spread over filling. The edges of the cake stung. I am not particularly a cake decorated: roll a piece of dough thin flagellum and put a symbolic fish on top of the pie. Smeared with milk and sprinkled with almonds. Let stand for 15 minutes in a warm place.

The top of the cake to pierce with a fork in two or three places and bake in preheated oven at 160-180 ° C for about 50 minutes.

Serve hot, although the cold pie was very good... If, of course, remain... Bon appetit!