| Cook Time | 90 minutes |
| Servings |
Ingredients
Dough:
- 400 gram Flour wheat / Flour
- 7 gram Dry yeast
- 50 ml Sunflower oil
- 15 gram Sugar
- 130 ml Water 100 ml for sourdough, 30 ml for dough
- 1 teaspoon Salt
- 1 piece Chicken egg
Filling:
- 500 gram Tuna canned
- 6 piecese Chicken eggs 4 boiled in the filling, 1 raw in the filling, 1 raw for greasing the pie
- 100 gram Rice
- 1 teaspoon Dill dry
- 30 gram Green onions
Ingredients
Dough:
Filling:
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Instructions
- First I made sourdough. I poured it into a deep one a bowl of warm water, poured yeast, sugar, sifted flour and mixed well. She covered the bowl with a towel. After 20 minutes, the sourdough took shape in the form of hats. I broke an egg in it, put salt and flour in it, I poured water and oil and mixed it well with a spoon. Then she kneaded the dough with her hand.
- I put the tuna and cooked fish in a bowl until half-ready rice. Crumbled eggs, poured dill, sliced green onions, broke an egg and stirred the filling.
- The dough came up well, increased in size. Divided it into two parts. One part is large, the second is small, for decorating the cake on top. The dough was rolled out with a rolling pin and transferred to a 24 x 32 cm form, covered with parchment paper.
- The edges of the dough lifted up on the sides of the form. I put out a juicy filling. The pie decided not to cover the top, but twisted the flagella of dough and thinly rolled them out in the form of ribbons. I cut the edges on both sides with a knife and spread these ribbons on the cake cross by cross. The dough was smeared with a whipped egg fork. The pie was put to bake in a preheated 180 degree oven.
- Baked for 30 minutes.
- Bon appetit.
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