Lamprey pie

1. Prepare the dough. It will turn out puff. It is very tasty and at the same time not difficult to prepare. Butter must first be frozen. To do this, simply place the package with oil in the freezer for an hour and a half. So:

- sift the flour into a deep bowl in which we will knead the dough;

- rub butter on a coarse grater in the same bowl;

- we grind butter with flour into crumbs with our hands;

- pour the beer, knead the dough.

It is not necessary to knead such dough for a long time. It's just enough that it becomes plastic and does not stick to your hands. The dough turns out to be elastic and elastic. We put it in a cellophane bag and send it to the refrigerator for an hour.

2. In the meantime, let's do the stuffing. Lamprey acts as a filling. We put lampreys in the sink and try to wash off the mucus. This is not so easy to do, as it slips out of your hands. Life hack: we prick the lamprey with a fork near the head and thus scrape off the mucus without any problems. It is convenient to work with a washcloth-scraper, only very carefully. Another way to remove mucus: sprinkle a clean piece of cloth with coarse salt and pass each lamprey through a kind of "scrub". Next:

- cut off the lamprey's head, use a sharp knife to steam the abdomen and remove the inner bump;

- cleaned carcasses are washed in running water, then cut into pieces;

- place the chopped lamprey in a frying pan with a thick bottom, salt, pour olive oil;

- we send the frying pan to the fire and fry the lamprey on one side until ruddy;

- very carefully turn over to the other side, continue to fry until ruddy;

- peel onions, cut into half rings;

- put the onion in the pan, continue to fry stirring for another 5-7 minutes;

- put the lamprey and onion in a bowl, let it cool down a little.

3. We take the dough out of the refrigerator, divide it into two parts. One part is rolled out thinly, placed in a baking dish. We spread the already cooled lamprey with onions, distribute it on the base. Pepper the filling to taste.

4. The second part of the dough is rolled out. We cover the pie with it, pinch the ends. Lubricate the surface of the pie with egg. We send the form to the oven preheated to 180 degrees. Bake the cake for 20-30 minutes until a golden blush appears on the surface.

Serve on the table warm or cold.

Bon appetit!