Fish Canned Pie with Potatoes

Mix together a quick dough using flour, water, sugar, salt, yeast, and vegetable oil. Let it rise in a warm place for about an hour.

Drain the juice from the canned saury and mash the fish.

Slice the potatoes into thin rounds and lay down the first layer on the dough. Season lightly with salt.

Add a layer of fish, then distribute thinly sliced onion rings on top.

Layer the second round of potato slices, arranging them closely, and season with a bit more salt.

Add a bay leaf, black pepper, and small pieces of butter.

Seal the pie by forming a thin lid with a small hole to allow steam to escape. Brush with beaten egg.