Fish Pie

Dough

 * 2 cups of flour
 * a tablespoon of butter or margarine
 * a teaspoon of salt
 * ½ of a tablespoon of yeast
 * 2 teaspoons of sugar
 * 1 cup of water

Stuffing

 * 420 g of boned fish
 * 50 g of buffer or margarine
 * 1 tablespoon of oil to oil the frying-pan
 * 1 teaspoon of beaten up egg

Directions

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