Fish pie with saury and sour cream

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

100 g margarine

3 tbsp. sour cream

1 tsp. baking powder

1/2 tsp. salt

For the filling:

3-4 pen green onions

1 Bank saury (or other canned food to taste)

For the filling:

200 g sour cream

4 eggs

1 the beam dill

1 tbsp. flour

Melt margarine, stir in flour (mostly), add baking powder, salt, stir, knead, gradually pouring the remaining flour, a smooth dough, roll into a ball, wrap with cling film, put it in a half hour in the cold.

With tinned drain the oil/liquid, mash the fish with a fork, mix with chopped green onions.

Beat eggs for the filling, mix them with sour cream and flour, again all beat.

Roll out the dough thin (less than 1.5 cm thick) rectangular reservoir the size of a baking sheet, put the sheet greased with butter, to make the edges, prick the dough with a fork in several places, put an even layer the stuffed fish with onions and evenly pour it cooked filling, sprinkle with chopped dill.

Preparing fish pie with saury and sour cream in a preheated 200 degree oven for 45-60 minutes, then another 15 min left in the oven after you turn it off.

Served both hot and cold.