Pie with pink salmon
I have used this dough for savory pies for years. I found it under the name Khrushchev dough, though I do not know where the name comes from. It is pliable and easy to handle, bakes into a soft crust and stays tender. The thin layer of dough lets the filling take center stage.
Adjust servings in the full version
Dissolve the yeast in warm milk without waiting for it to foam. Mix with the remaining dough ingredients, using softened margarine, and knead into a soft dough. Shape into a ball, cover tightly and refrigerate.
While the dough is in the refrigerator, prepare the filling. Cut the onion into half rings and fry in butter until soft. Cool.
Remove the skin, spine and bones from the fish. Cut into pieces. I like it bigger.
Mix onion, boiled egg and fish pieces. Add salt and pepper. Mix everything.
Remove the dough from the refrigerator. Divide into two parts: larger and smaller. Roll out most of it and transfer to a greased baking sheet. Place the filling, moving away from the edges.
Roll out the second part of the dough and place it on top of the pie. Pinch the edges.
Make a few small vents for steam; I snip them with scissors.
Bake in preheated oven for about 35 minutes.
Remove the finished pie from the oven, let cool slightly and cut into pieces.