Pies with fish and mushrooms of choux pastry

140 g flour
what kind of flour should I choose? we'll show

60 g margarine

20 g flour for pan

20 g oil for pan

2,5 g soda

3 eggs

salt

For the filling:

300 g boiled fish

250 g bouillon/broth

50 g flour

50 g mushrooms

75 g sour cream

20 g margarine

1 egg yolk

1/4 lemon

salt

In ? cups of water, add a pinch of salt and margarine to boil, then add the flour, baking soda, RUB, to avoid lumps.

To put weight on a small fire to heat with constant stirring until smooth, then remove the dough from a plate, beat eggs, knead until smooth dough.

Grease a baking pan with fat, powdered flour.

To shape the dough roller 3 cm in diameter, cut into pieces 3 cm, put them on a baking sheet, place in preheated oven for 15-20 minutes and bake, without opening the oven until Browning, then reduce oven heat, bring to perfection, and then some time to leave the baked dough in the oven, then get it, cool.

Clean the mushrooms, wash them, cut off the legs, finely chopped hats and feet, put in a pan, pour water, add the fat, put, covered for 10-15 minutes

On the fat to fry the flour, add it to the broth, boil, put the mushrooms, add the egg yolks, sour cream, salt, mix well, add the chopped fish, the lemon juice, stir.

Cut off the top balls, fill them with hot filling, cover cut tops, put the pies with fish and mushrooms of choux pastry in a hot oven for 5 minutes.