Recipe: Fishcake in a hurry
- Puff yeast dough - 900 Grams
- Canned fish in oil, cans - 2 Pieces
- Bow - 1 piece
- Pic - 3 Art. Spoons
- Salt, black pepper - To taste
1. Rice to sort and rinse. Pour rice with water and cook for 5-6 minutes. Turn off the pan and leave the rice in water for a few minutes to make it swell. Canned food open and mash the fish until the gruel. The liquid can be poured, but if the fish is dry, add butter to the fish. Boil the eggs, brush them and finely chop. Onion finely chopped. Roll out one sheet of dough and lay it on a baking sheet. To make the cake not burnt, it is better to cover the sheet with parchment paper. Put the filling on the dough with layers. First put the rice, then eggs and onions. Lay the last layer of fish. 2. Roll out the second sheet of dough and cover the filling. The edges of the dough tightly to protect, so that it does not open. Lubricate the surface of the cake with egg and pierce with a fork. 3. Preheat the oven to 200 degrees. Put the pan with the cake in the oven and bake for 25 minutes. When the dough blushes, the finished pie can be removed from the oven.