Fish Pie
Description
Dissolve yeast and sugar in warm milk. Mix with one cup of flour and let it sit. The starter should rise to its maximum (until it develops wrinkles on the surface). Rub butter or margarine with sugar and egg yolks. Combine the starter with the egg-butter mixture, flour, and salt. Knead the dough (beat for about 15 minutes). Place the dough in a warm spot to rise. Knead it a couple times; on the third rise, shape the pie. For the filling: slice potatoes thinly, cut fish into small pieces, and slice onions into thin rings. Divide the dough into two parts (set aside a small piece, about the size of an apple, for decorating the pie). Roll out the first part into a sheet about 1 cm thick. Grease a baking tray with vegetable oil and place the dough on it. Lay the raw potatoes over the dough, then place the fish on top, season with salt and pepper. Add onions over the fish, lightly salt, and drizzle with vegetable oil. Roll out the second piece of dough into a sheet slightly larger than the first. Cover the filling with this dough, seal the edges, and decorate the Siberian pie with strips of the reserved dough. Brush with beaten egg and let it sit in a warm place for 40 minutes. Make several holes in the pie to allow steam to escape, then place it in a preheated oven (170°C) for at least 1 hour. The pie is ready. Serve at the table.