Puff Pastry for Pirogi

Ingredients

• stakan wheat flour
• stakan cold water
• funt fresh butter
• egg

Instructions

1. Make a cold-water dough with 2 stakan flour (reserve 1/4 stakan for dusting); roll half a finger thick.
2. Wash and wring 1/2 funt butter, work smooth; enclose the flat butter round in the dough.
3. Roll, fold in three, chill 1/4 hour; repeat six times (18-fold), ~2 hours, always keeping cold.
4. Roll out, line the base with thin trimmed blinchiki, add filling and fish, pinch closed, and bake per the note.