Pasty with potatoes and sprats

A mouth-watering hot or cold dish
Dough

160 g flour
80 g vegetable oil
100 ml carbonated water
½ teaspoon salt

200 g sprats (or smoked sardines)
400 g peeled potatoes
4 tablespoons vegetable oil
2 onions
a small bunch fresh dill
½ tsp salt
½ tsp black pepper in corns
Preheat the oven to 180ºС.
Sift flour into a bowl and add the salt, vegetable oil and water.

Mix the ingredients and make the dough. Wrap it in SAGA Cooking Paper and leave it for 30 minutes.
Cut the potatoes into thin slices, place in cold water and leave for a few minutes. Drain the water and let the potatoes dry. Add the salt, pepper and vegetable oil, and mix.
Cut the onion into slices and scald with hot water.
Place the dough between two sheets of SAGA Cooking Paper and roll out to form a round ’pizza’ base. Place it into a round baking dish lined with one of the pieces of SAGA Cooking Paper you just used.
Place the sprats and onion on the dough and cover them with the potato slices.
Bake for 20-25 minutes.
Prior to serving, garnish with the sprigs of dill.