Pies with Redfish

I live in the Far East, fish, especially salmon, is on the table quite often, including in baked goods.

Ingredients

• 1 yolk
• 1 tbsp. l milk
• 200 ml milk
• 2 tbsp. l. Sahara
• 300 g flour
• 20 g vegetable oil
• 1 tsp salt
• 1 tbsp. l. dry yeast
• 0.5 cups dry rice
• 1 onion
• 1 tbsp. l. butter
• 250 g raw fish fillet (I really love salmon, it gives the filling juice during baking)
• salt, pepper to taste

Directions

1. Boil rice in proportions to water 1: 1, so that it is half cooked. Chop the onion very finely and sauté in butter until golden brown. Cut the fish into 1-2 cm cubes.
2. Mix all the ingredients for the filling, add salt and pepper. Prepare your favorite yeast dough in a bread maker.
3. Heat the oven to 180 ° C. Divide the dough into about 10-11 pieces. Roll each into a circle, put 1 tbsp in the middle. l. (or by eye) fillings.
4. Gently close, starting at opposite edges of the cake, leaving a hole 1–2 cm in diameter in the middle.
5. Put on paper on a baking sheet, let stand for 15 minutes, grease the top with yolk.
6. Bake until golden brown. It took me 30 minutes. In the process, it would be nice to add a spoonful of broth to the filling.