How to make rice and fish pie

This cake is easy to prepare. It is perfect for both family dinner and a feast. Pies from fish, most often, are baked closed.

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Ingredients:

• 0.5 kg of puff pastry (one package);
• 1 can of canned fish (it can be any, depending on preferences);
• 2/3 cup rice;
• 1 onion head.

Cooking:

1. The dough must first be taken out of the cold and thawed. You can use it as a dough with or without yeast. If you take the usual yeast, not puff pastry, then the cake will be more tender and will remain fresh even the next day.
2. Rice must be boiled in salted water.
3. The soft dough is rolled out and divided into two parts. On the lower half, rice is laid out.
4. Chop the onion the smaller, the better. Onion cubes are laid on top of rice. It is important to distribute the filling evenly.
5. It's time to fish. We recommend using saury in oil. It needs to be kneaded with a fork. If you have difficulties, you can use a blender. Before this, excess juice will need to be drained. As a filler, horse mackerel or sardinella is perfect. If the soul requires seafood, you can make a fish pie filled with shrimp, squid or mussels.
6. If you have questions about the juiciness of the filling, you can use a little advice: put thin layers of butter on top of the fish.
7. Mashed saury is laid out on top of rice and onions.
8. The filling is covered with the top layer of dough. The edges will need to be gently pinched, and the dough itself is pierced in several places with a toothpick or fork
9. The oven must be heated to 200 degrees. At this temperature, the cake is baked for 25 minutes. Ready-made pastries are best served warm.