Fish Pie

Ingredients

 * For dough: 2 cups of flour
 * a table-spoon of butter or margarine
 * a tea-spoon of salt
 * 1/2 of a table-spoon of yeasts
 * 2 tea-spoons of Sugar
 * a cup of water.

For stuffing:
 * 420 g of boned fish
 * 50 g of buffer or margarine
 * a table-spoon of oil to oil the frying-pan
 * a tea-spoon of beaten up egg to smear the pie.

Directions

 * 1) Leavened dough is rolled in a layer 1 cm thick and layed out on the oiled frying-pan. Rise boiled to half-readiness is put on it, then the finely cut fish, Onion, small pieces of butter or margarine; all this is salted and peppered and covered with another layer of rolled dough. The edges of both layers are stuck together by a pinch and they are left in a warm place for 25–30 minutes.
 * 2) The pie is baked in the oven at 220_C. The ready pie is smeared with beaten up egg.