Fish pie

The tradition of baking pies for the holiday exists among many nations. Let's not break it and bake an elegant fish pie for the New Year's table.

Ingredients

• For the rice filling:
• 1 cup cooked rice
• 3 boiled eggs
• 1 large onion
• 50 g butter
• salt, freshly ground black pepper
• For fish filling:
• 400 g salmon or trout
• 1 tbsp. l. flour
• 1 glass of milk
• 20 g butter
• small bunch of dill
• a pinch of nutmeg
• salt, freshly ground black pepper
• For the test:
• 3 cups flour
• 1 glass of milk
• 2 tbsp. l. Sahara
• 120 g butter
• 2 tbsp. l. olive oil
• 1 tsp dry active yeast
• 1/2 tsp salt

Directions

1. Sift flour into a bowl and mix with sugar, salt and dry yeast. Pour in warm milk and start kneading the dough with a wooden spoon. Add melted butter and olive oil, stir and knead with your hands until you have a soft, smooth dough. This will take approximately 7-10 minutes.
2. Roll the dough into a ball, bending the edges down, place in a bowl, lightly dust with flour and cover with cling film. Leave to set for 1 hour. Pound the dough that has come up, knead a little and put it back in the bowl - it should come up again.
3. For the fish filling, cook the béchamel sauce. To do this, melt the butter in a saucepan, add the flour and cook for 1-2 minutes, stirring occasionally. Pour milk in a thin stream and stir to avoid lumps. Boil the sauce for 5 minutes, until thickened, season with salt and pepper and season with nutmeg.
4. Cut the fish into medium cubes and dip in hot sauce, stir gently. Chop the dill finely and add to the filling.
5. For the rice filling, peel and finely chop the onion. Melt the butter in a skillet and sauté the onions until golden brown. Peel the eggs and cut into cubes. Combine rice, eggs and onion; season with salt and pepper.
6. Roll out the dough into a 35–40 cm circle and transfer to a baking sheet. Put the rice filling in the center, fish filling on it. Fold the free edges over the filling, leaving a small hole in the center, pinch the edges. Leave to proof for 30 minutes.
7. Preheat oven to 180 ° C. Brush the surface of the cake with an egg. Bake until tender, 30-40 minutes. Serve warm.