fillet of river fish (pike, hake, perch, etc.) – 200 g
leek – 100 g
parboiled rice – 50 g
salt, pepper to taste
Instructions
Roll out the dough to a thickness of 3-4 mm. Then be compacted into the form, covering all sides, cut off excess.
Next prepare the filling. It is well suited for river predatory fish such as perch, pike or walleye. In a pan melt the butter, fry the fish fillets for 3-5 minutes on low heat.
Leek contains most nutrients in white stem. So cut off the green part and white cut into slices. Add to the pan the fish.
Cook the rice, add into the pan over the fish and onions. Sprinkle with salt and pepper. Mix up everything.
Prepare the filling spread on the dough. Fold the edges of the dough inside.
Pie in the oven baked at 180 degrees for 35-40 minutes.