Pie with carp and rice (Carp, turn into pig)

We make a pie with crucian carp, although any fish, both red and white, will do. It is better to take fish with less bone and more fat - the dough will be saturated with aromatic fish juice, and the pie will turn out to be more juicy.

Ingredients

• Filling:
• rice 140 g
• onion 1 pc.
• butter 2 tbsp
• little sunflower 2 tbsp
• crucian carp 570 g
• flour 1 tbsp.
• seasoning for fish 1 tsp
• pepper
• salt
• egg yolk 1 pc.
• Pie dough:
• dry yeast 1 tsp
• flour 380 g
• milk 250 ml
• sugar 1 tbsp
• butter 45 g
• little sunflower 25 ml
• salt 2/3 tsp

Directions

1. Sift flour through a sieve. Let's prepare OPARU. Add sugar (1 tablespoon) to warm milk (50 ml), stir until the sugar dissolves. 1 tbsp. l. mix wheat flour with dry yeast (1 tsp). Add sweet milk, stir and place a bowl of dough in a warm place until a frothy cap appears.
2. Cooking the dough for the pie
3. Let's make the pie dough. Melt butter in the microwave (30 g). Add the remaining milk (200 ml), salt (2/3 tsp), vegetable oil (25 ml) and dough to the butter, mix until smooth. In a liquid oil mixture, gradually (1 tablespoon each), stir in the remaining sifted flour and knead a soft, smooth dough that does not stick to your hands.
4. Place the dough in a warm place to rise
5. Lubricate the bowl with vegetable oil (1 tsp), scroll through the lump of dough and cover with foil. We put a bowl of dough in a warm place to rise 2-2.5 times, for 1 hour.
6. Cook rice for the filling
7. Let's prepare the filling. Boil rice according to the instructions. Rice in a kulebyak should be crumbly.
8. Chop and fry the onion
9. Cut the onions into half rings and fry in hot butter until transparent and soft.
10. Mix rice and onion, add spices
11. Mix onion with cooked rice, salt and pepper.
12. Cooking fish
13. Let's cook the fish. I have a fresh, large crucian carp. Weight 570 grams with head. I decided to fry it and then remove the bones.
14. We clean the crucian carp, chop and roll in flour with spices
15. Peel the crucian carp and cut into large pieces. Mix flour (1 tablespoon) with fish seasoning ((coriander, nutmeg, onion, paprika, pepper, ...) and roll over the pieces.
16. Fry crucian carp
17. Fry the fish in vegetable oil on both sides.
18. Mix finely chopped fish and rice
19. Remove the bones from the crucian carp and chop finely. Add the fish to the rice mixture and stir. The filling is ready!
20. We put the dough for the secondary rise, proceed to cutting the kulebyaki
21. The dough has risen well, it needs to be kneaded and put for the secondary rise, having previously covered with a towel. Then start cutting the kulebyaki. Separate 40 grams from the dough. Divide the rest of the dough into 2 parts.
22. Roll out the dough, spread the filling of the fish pie on one layer
23. Roll each part of the dough into a layer 36 * 27 cm. Put the filling on one layer of dough.
24. We close the filling, form an envelope
25. We close the filling, forming an envelope from the dough.
26. Grease the second part of the dough with butter
27. Grease the second part of the dough (middle) with melted butter (15 g).
28. We put the blank with the filling
29. We put the blank with the filling.
30. We collect the edge of the second layer and turn the fish pie blank
31. We collect the edge of the second layer and turn the workpiece over.
32. Shaping the belly of a pig
33. We dust the cutting board with flour and put the blank with the filling, form the abdomen of the pig.
34. Cut out the ears, patch, tail from dough, eyes from olives
35. From a rolled out piece of dough (40 g), cut out the ears, tail and patch. Cut out the eyes from the olives.
36. We glue the ears, piglet, tail and eyes to the body of the pig with the help of egg white
37. With the help of egg white, we glue the ears, patch, tail and eyes to the body of the pig.
38. We fix the cut out parts with toothpicks or skewers
39. You can fix the cut out parts with wooden toothpicks or skewers.
40. Put the piglet-shaped fish pie on a baking sheet, cover with a towel or bag
41. Cover the baking sheet with baking paper and place the "piglet". We cover it with a light dry towel, or better with a transparent bag, and let the dough rise in a warm place for about 20 minutes.
42. We put the baking sheet with fish pie in the oven
43. Then we put the baking sheet in an oven well preheated to 180 C and bake the cake until golden brown, ~ 45 minutes. 5 minutes before cooking, grease the pig with whipped yolk and in the oven until a shiny, beautiful crust.
44. Grease the finished kulebyaka with butter, cover with baking paper and let cool
45. Grease the finished kulebyaka with a piece of butter, cover with baking paper, then with a towel and allow time to cool. Bon Appetit!