Pocket Of Fish And Lard

Preparation:

Preparation: Mix the rye and corn flours with a pinch of salt and mix them with the melted butter and as much water as necessary to obtain a soft and elastic dough. Roll it out with a rolling pin on the floured work surface, giving it an oval shape and a thickness of 1.5 cm. Spread a layer of fish fillets on half of the pastry and a layer of thinly sliced bacon on top; continue in this way alternating fish and lard until they are used up. Fold the part of the pastry left empty over the filling forming a sort of large ravioli and seal it by pressing the sides well and rolling them up into a string. Brush the surface of the dough with the beaten egg and arrange the 'pocket' of dough on the lightly oiled oven plate. Cook at low temperature for about 2 hours, wetting the surface with oil from time to time to keep it moist.