Composition / ingredients
Cooking method
1. Put canned fish in a bowl and remember them a little with a fork.
2. Peel the onion and cut it into medium pieces or halves of half rings.
3. Mix the fish and onion.
4. Add the rice to the mixture and mix again. Add salt if necessary.
5. Cut the dough into small pieces, roll them into buns.
6. Roll out each bun into a pancake, put the fish filling in the center, pinch the edges of the pancake.
7. Spread the formed pies on a greased baking sheet.
8. Put the baking sheet in the oven, preheated to 170 degrees.
9. Bake the pies until ready. The process takes about half an hour. During this time, the pies will become ruddy.
10. Remove the baking sheet with the finished pies from the oven, grease each pie with a piece of butter on top.
Serve the pies hot.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Yeast dough - 320 kcal/100g
- Yeast dough (fast) - 278 kcal/100g
- Butter yeast dough - 226 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Canned pollock - 96 kcal/100g
