Fish and rice open pies.

Dough.

Flour - 500 g.

Low-fat milk or water - 300 g.

1 raw egg.

Olive or butter - 50 g.

Salt - half a teaspoon.

Dried yeast, instant - 1 packet or 1 tablespoon.

Filling.

Boiled rice - 200 g.

Onion - 1 small head.

Fish, fillet - any, to taste, I have pike perch - 400 g.

Spices for fish, 

Salt, pepper, paprika.

Vegetable oil for frying.

For pouring - half a glass of boiling water, 1 tablespoon of butter, salt.

Let's start, of course, with the dough.

Warm the milk or water slightly. To feel a little warmth when dripping on the wrist. Add the oil and salt. If using butter, it should be at room temperature. Add the raw egg. Mix well. In a bowl with flour, add the yeast and mix evenly as well. Gradually, adding the milk with oil and egg, knead the dough, Cover the bowl with dough with plastic wrap and place in a warm place to rise. For about - an hour.

While the dough is rising, let's prepare the filling.

Heat the oil in a frying pan, cut the fish fillet into small pieces, season with spices and pepper to taste, and fry. Place in a bowl. In the same frying pan, fry the finely chopped onion, add the pre-cooked rice, season with spices to taste, and mix well.

When the dough is ready, it should be kneaded well and left on the table, covered with a towel, for 10 minutes. Then - roll into sausages and cut into pieces, on average, about 60 g. From this amount, you will get 15 pies.

Coat the pieces of dough in flour, roll out into small circles, and place the filling. First - a spoonful of rice with onion, on top - a spoonful of fish.

Carefully pinch the edges of the pastries, leaving the middle open.

Place on a baking sheet dusted with flour and put in a warm place, preferably near a hot and slightly open oven. For 15-20 minutes.

Beat 1 egg with a tablespoon of water and a pinch of salt. Brush the pastries with a brush and - into the hot oven.

Bake at 190 degrees for 15-20 minutes.

Five minutes before the end. In warm water - half a glass, add a tablespoon of butter, a pinch of salt, mix well and pour a spoonful of this broth into each pastry.