That’s a secret no one will share! Introducing our special recipe for sturgeon pie

You will need for filling:
sturgeon — 700 g,
cream — 100 g,
onion — 2 pieces, salt — add according to your taste

You will need for the feeling:
rye flour — 400 g,
wheat flour — 400 g,
water — 100 ml,
cream butter — 50 g,
sour cream — 50 g,
dry yeast — 2 g,
salt — 2 g

first prepare the dough for the pie. Sieve the rye and wheat flours into a bowl. Mix the yeast, sour cream, water and salt in a separate bowl, then put it into a warm place. After half an hour, mix it all in with the flour, cover with cling film and leave for an hour in the refrigerator.
Let’s do the sturgeon. Cut the fish into 3 to 4 cm cubes. Cut the onion into rings and sauté in butter until golden. Mix in sturgeon pieces and season with salt and pepper.
Prepare the ingredients for the oven. Roll out the dough to a medium thickness and divide it into two parts. One of them should be bigger: for the «bottom» of our cake. Grease a baking dish with butter and dust it with flour. Lay out most of the rolled dough so that the edges go beyond the sides of the form, making the «walls» of the pie. Be sure to dampen the edges with water for a better grip. Put the filling inside, cover with the rest of the dough like a lid, and twist the edges together tightly. Bake the pie for 1 hour and 40 minutes at 160 degrees. When serving, cut off the top lid. Are you ready to taste this masterpiece?