The pie turned out to be very tasty: the dough is lush, the filling is a little unusual, we are used to the fact that canned food is mainly mixed for pies with cabbage or rice, and then potatoes... I really liked this option!
Ingredients: For the dough: water, sugar, dry yeast, egg, salt, vegetable oil, flour, Filling: potatoes, canned saury, onions
Cooking method:
In warm water with sugar, dilute the yeast (5 minutes). Then add the egg, salt, butter and flour (in three stages, mixing well each time). Cover with a towel and leave in a warm place for 1-1.5 hours. Then knead the dough, if you need to add a little more flour, but so that the dough remains soft and tender.
For the filling: Cut the potatoes (preferably smaller so that they bake faster), drain the liquid from the canned saury and mash it with a fork. Fry onions in sunflower oil. Combine everything, salt, pepper. Form a cake, bake for 30-35 minutes at 180 *
My changes: I boiled potatoes for the filling in boiling salted water for literally 5 minutes and added chopped dill to the filling.