Pies with Rice and Pink Salmon

Delicious fried pies made of thin curd dough stuffed with smoked pink salmon and rice are a great addition to Saturday lunch or Sunday tea. You will be surprised, but it will take you less than an hour to make 20 pies!

Ingredients

• 1 cup cooked rice
• 4 boiled eggs
• 300 g hot smoked pink salmon
• 2 medium onions
• 100 g butter
• freshly ground black pepper
• 1.5-2 cups flour
• 200 g cottage cheese
• 2 eggs
• 1 tbsp. l. Sahara
• 1/4 tsp soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• vegetable oil for frying

Directions

1. Prepare the filling. Peel the onion, chop finely and fry in butter until golden brown.
2. Disassemble the pink salmon into small pieces, removing the seeds. Cut the eggs into cubes.
3. Mix rice with onions and fish, add eggs. Pepper well and stir.
4. Prepare the dough. Mash the curd with a fork. Add eggs, sugar and salt and stir.
5. Sift 1.5 cups flour with baking soda and baking powder into the curd mixture and knead the dough. It should be soft, but not stick to your hands. Add a little more flour if needed.
6. Roll the dough into a sausage and divide into 20 pieces.
7. Take a piece of dough and flatten it into a flat cake, place the filling in the center and pinch the edges. Place on a floured board. Prepare all the patties.
8. Preheat a skillet over high heat, add the vegetable oil in a layer of 5-7 mm and wait until it warms up. Fry the patties until golden brown on both sides. Transfer the finished pies to paper towels. Serve warm.