Composition / ingredients
Cooking method
1. Pike cut into pieces.
2. Peel and finely chop the onion.
3. Heat a frying pan with vegetable oil, spread the onion and fry it until soft.
4. Put the fish in the pan, fry until cooked.
5. Pour warm water into a bowl, put yeast in it, mix.
6. We break the egg to the yeast, pour salt and sugar, pour vegetable oil. We're all in the way.
7. Sift the flour and knead the dough. Knead well until it stops sticking to your hands. Form a ball of dough, cover with a towel and leave in a warm place for 45 minutes.
8. Divide the dough into two equal parts and roll each into a circle.
9. We put the filling on one circle, distribute it evenly, cover it with a second circle on top and pinch the edges. In the center we form a small hole. We leave the future pie alone for another 15 minutes.
10. Preheat the oven to 190 degrees and put the pie to bake for 20-25 minutes (until browning).
Bon appetit!
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pike in tomato sauce - 108 kcal/100g
- Boiled pike - 98 kcal/100g
- Pike puffed - 90 kcal/100g
- Fresh pike - 82 kcal/100g
- Stuffed pike - 141 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh yeast - 109 kcal/100g
