Volzhsky Rybnik with carp and pike perch

My grandmother was from the Yaik Cossacks, she cooked wonderful fried pies with potatoes: a lot of crushed potatoes with ghee, thin dough, they were called "chinenki". For this pie with fish, the dough can be puff yeast - my Stepanida Prokofievna cooked just from this.

Ingredients

• 1 kg puff yeast dough
• 500-700 fat carp fillets
• 500-700 g pike perch fillet
• 500 g onions
• 400 g potatoes
• melted butter
• salt, freshly ground black pepper
• egg for greasing
• fish broth (from small fish or pike perch and carp) for serving

Directions

1. Peel the onion. Cut about 2/3 of the rings into thin quarters. Chop the rest of the onion finely. In a large skillet, heat the ghee, add the finely chopped onion and fry until golden brown, about 15 minutes.
2. Cut the carp fillet into pieces, pass through a meat grinder with a coarse grill. Mix with fried onions, salt and pepper.
3. Simmer the remaining onions (in quarters of rings) in oil over low heat, 5 minutes. Remove from heat.
4. Peel the potatoes and cut into the finest slices (it is most convenient to cut on a mandolin grater or simply with a very sharp thin knife).
5. Preheat oven to 180 ° C. Divide the dough by 2/3 and 1/3. Roll out most and place on a baking sheet with the edges hanging down. Place a layer of steamed onion on top of the dough and coarsely chopped pike perch on top of it. Season with salt and pepper. Place potato slices overlapped on pike perch, salt and pepper.
6. Put the minced carp with onions on the potatoes.
7. Cover with the remaining thinly rolled dough and pinch the edges. Punch holes in the dough for steam, brush the top of the pie with an egg, bake until golden brown, about 40 minutes. Serve with hot broth.