Fish and fat pocket

Mix the rye and corn flour with a pinch of salt and knead them with melted butter and how much water will be required to obtain a dough soft and supple.

Roll out the dough with a rolling pin on floured work surface, giving it an oval shape and thickness of 1.

5 cm.

On half pastry spread a layer of fish fillets and above one of lard cut into thin slices; continue as alternating fish and fat until their exhaustion.

Fold the pastry over the filling remains empty, forming a sort of big ravioli and sigillatelo pressing well sides and a cord by winding them.

Brush the surface of the dough with the beaten egg and place the ' pocket ' of dough on lightly greased oven plate.

Cook on low heat for about 2 hours, basting occasionally with the oil surface to keep it moist.