"Pie" and "feast" are words of the same root. And this means that for any holiday or celebration, pies with various fish fillings will decorate your table. Especially popular in Russian cuisine are pies with fish, which can be cooked open and closed, large and small. The choice is yours - whichever you like the most.

Which dough do you prefer?

Many housewives have their own priorities when choosing fish pie dough. Some prefer puff, others - yeast, others believe that it is best to use yeast-free or batter. There are no strict canons here, because everyone has their own taste and their own time for cooking. And the fish filling is perfect for all the types of dough listed above.

What kind of fish to choose for the filling

We all know that fish is an excellent source of nutrients, trace elements, fatty acids and vitamins. In each of its forms, fish oil is necessarily present, which is an indispensable source of vitamin D for humans. Also, fish, especially sea fish, have a large amount of polyunsaturated fatty acids, which do not deposit cholesterol on the walls of blood vessels. This is a great product for kids and older people.

For homemade pies, any kind of fish is suitable, as long as it is not bony. Otherwise, it will not be very pleasant to choke on a bone along with a delicious meal. It is best to take marine life for the filling, namely:

• mackerel;
• salmon;
• cod;
• herring;
• halibut;
• sterlet;
• sturgeon;
• trout.

From river fish, carp, pike, perch are perfect for pies, and some housewives perfectly prepare pies with canned fish.

We start kneading

If you are preparing a festive fish pie, yeast dough is most appropriate in this case. It will look beautiful on an elegant table.

We will need:

• 0.5 cups of warm milk, heated to about 35-40 degrees.
• 1 raw egg.
• 10 g fresh yeast.
• Approximately 2 tablespoons of sugar.
• Salt to taste, but no more than one teaspoon.
• 80 g butter, which needs to be softened.
• 450 g flour, which must be well sifted.

The dough for the fish pie is prepared like this. First, we dilute the yeast in warm milk, pour in sugar, salt, add a raw egg and softened butter. Mix thoroughly, then add flour. We knead the dough well so that it lags behind the hands, put it for 3 hours in a warm place so that it rises. Be sure to cover the fish pie dough with a clean towel to keep it from drying out and crusting on top.

During this waiting time, you can prepare the filling. To do this, the fish fillet must be cut into pieces, salt, pepper, add spices. Some people like to add a raw egg, boiled rice or fried onions - here you can let your imagination run wild. You can combine several types of fish. Or add peeled shrimp or mussels for beauty.

While you were preparing the filling, the fish pie dough came up perfectly and doubled in size. You can start making a pie.

open or closed

An open fish pie looks very nice on the table. We divide the yeast dough into 3 parts. Roll out two-thirds in a layer and carefully place on a greased baking sheet, which should be warm. From this layer we make sides around the perimeter so that the fish does not get enough sleep. Put the filling on top. From the remaining dough, cut thin strips with which we decorate the top of the cake. You can lay them out in a large grid, you can experiment a little and make beautiful twisted figures out of the stripes - let your imagination run wild.

If you want to make a closed pie, then just roll the dough into two rectangles, put one layer down, then the filling, and put the second layer on top. Fasten both pieces around the edges so that the filling does not come out. If you draw fish figurines on a closed pie with a sharp knife, then you will get an original dish with an ornament.

Puff and batter

Fish pie, the puff pastry for which you make yourself, also looks very nice. True, here you have to tinker a little. We take 250 grams of flour and the same amount of chilled butter. Pour the sifted flour on the table, add half a teaspoon of salt to it, mix. Then pour finely chopped butter into the dough. Gradually add 8 tablespoons of cold water and knead. We do this quickly so that the butter does not melt. We wrap the finished dough in foil and send it to the refrigerator for 2 hours.

This fish pie, whose yeast-free dough is also puffy, will turn out quite juicy if you add fried onions and 2 tablespoons of warm water to the filling. You can also drive a raw egg into the filling. However, there are a lot of varieties of puff pastry, we told you about the fastest one.

Are there any other options for how to quickly cook a fish pie? Liquid dough is indispensable for those cases when there is very little time, and guests are about to come. Literally in 20 minutes you will have time to cook both the dough and the filling, and 30-40 minutes after baking you will have an excellent hot dish.

We need to prepare:

• 4-5 tablespoons of flour with a slide;
• 2 chicken eggs;
• 250 g sour cream;
• 250 g mayonnaise;
• half a teaspoon of soda;
• salt to taste.

Beat the eggs, add salt, soda, sour cream and mayonnaise, mix everything thoroughly. Then pour in the flour, again knead well with a whisk so that there are no lumps.

Pour half of the dough into a baking dish for pies, which we have already oiled, then spread the filling, and pour the remaining mixture on top.

This recipe is good because the dough does not need to stand. And even if there is no fresh fish at hand, you can safely add canned food, and in them - a little rice, cheese, boiled potatoes.

Let the cake sit on the baking sheet for about half an hour before putting it in the oven. During this time, the dough for the fish pie will rise and take shape. Lubricate the surface with a beaten egg before baking, then the crust will turn out crispy and golden. After you take the cake out of the oven, brush the surface with sweetened water to make it shine.

Open pies can be garnished with grated cheese or sliced ​​tomatoes. You can also put a small slide of the red game in the center.

Allow the pie to cool slightly before serving. And only after that cut it into pieces so that it does not crumble.

Fish pies are best served with sour cream or light mayonnaise sauces.

Fish pie. Fish pie is a classic Russian dish. Today it has not lost its relevance, since fish is actively promoted by nutritionists as a product of a healthy diet, and a pie is a food loved by both children and adults.

Fish pie is a popular baked product stuffed with fish. Fish pie is baked from different types of dough - yeast, unleavened puff, etc. It can have any shape - not only round or square, but also more original - for example, in the form of a big fish or a ship.

Fish can act both as a "mono component", and in combination with other products that are well combined with fish to taste. These foods include vegetables, rice, mushrooms, potatoes, cheese, and herbs. There may be other options, but they are already "an amateur." Of course, not the last violin is played by spices, which can completely change the taste of the dish.

You can take any fish for the pie - as they say, the taste and color. The pie will be closed so that the filling does not dry out and the dish does not disappoint.

For a fish pie, it is better to take a cast-iron mold - it will allow the pie to bake evenly. In addition, this form is very durable, so it will last for many years. The second great option is an aluminum mold with a non-stick coating. You should give preference to dishes with thick walls - you will have to change it less often. Silicone utensils are also in the top three favorites.

The ingredients for fish pie are the simplest. Firstly, of course, flour, which should be of the highest grade. Secondly, the fish that needs to be prepared - cleaned, gutted, cut.

You can knead yeast dough, or you can use alternative options that are in use today. This dough is based on kefir, curdled milk and other sour-milk products. Eggs, butter and milk are also added to the dough.

Hearing about the fish pie, many housewives clutch their heads - it's so long and difficult. In fact, there are many quick recipes and almost every cooking step can be simplified. Firstly, the dough can be prepared in 5 minutes (for example, kefir dough) or even bought ready-made in cooking. Secondly, instead of fiddling with the preparation of fish, you can buy ready-made boneless fillets. There are plenty of quick fish pie recipes that will get you ready in less than an hour.

Fish pie is a tasty and satisfying dish that will not leave indifferent either the household that you decide to pamper on the weekend or the guests who have arrived at your house to share the joy of the holiday.

Pie with fish filling - a variation on the theme of not sweet homemade pastries. When making it, no one limits your imagination regarding the shape, the dough used and the combinations of the filling. That is why there are hundreds, if not thousands, of recipes for such a product. Fish pie is perfect as an uncomplicated everyday dish, and it’s not a shame to put it on the festive table. That is why in stock every housewife should have a couple of interesting recipes for such a dish.

Closed pies have primordially Russian roots and have been present on the tables of our ancestors since ancient times. It is customary to supplement the main filling with other components; rice, potatoes, mushrooms, fresh herbs, vegetables, etc. are suitable for their role. By the way, you can take any fish: river or sea, white and red, fresh, salted or canned. It all depends on your personal taste preferences.

Delicious fish pie - photo recipe

Pink salmon is a very tasty fish, but for many it turns out to be quite dry when preparing any dish. In order to avoid this, cook a pie with it on an unusual, soft, but crispy dough.

The easiest and easiest way to knead it is with a bread machine. It is enough to load the dough products into the bucket of the bread machine in the sequence indicated in the instructions for the bread machine model, and in about a couple of hours the dough for the dish will be ready.

However, if there is no bread machine in the house, then this will not be a problem either. Yeast dough with margarine can be easily prepared by hand even by a novice hostess, and the taste will delight any guest or household.

Time for preparing: 3 hours 30 minutes

Quantity: 6 servings

Ingredients

• Flour (wheat, premium): 600 g
• Water: 300 ml
• Margarine: 120 g
• Egg: 1 pc.
• Yeast (dry): 2 tsp
• Fish fillet (pink salmon, salmon, trout, chum salmon): 500-600 g
• Onion: 1-2 pcs.
• Raw potatoes: 3-4 pcs.
• Salt:
• Pepper mix:
• Greens (fresh, dried):

Cooking instructions

Pie with canned fish in the oven

When unexpected guests are already knocking on the door, a canned pie becomes a real find for any hostess. They can easily feed even a large, starving company.

Required Ingredients:

• 0.3 l of mayonnaise;
• 0.2 l sour cream;
• 1 b. canned fish;
• 9 tbsp flour;
• ½ tsp soda;
• 2 onions;
• 3 potatoes;
• salt pepper.

Cooking:

1. Combine and mix sour cream, mayonnaise and soda.
2. Add salt and flour sifted through a sieve. Knead the liquid dough. Mixer is not allowed.
3. We open a can of canned food, drain almost all the liquid, and knead the fish with a fork.
4. Cut the peeled and washed potatoes into thin slices.
5. Remove the husk from the onion, cut it into small cubes, sauté in hot oil, then mix with the fish and season with pepper.
6. Pour about half of the dough onto a greased form, put the fish mass and potato plates on it. Pour the remaining dough on top.
7. Baking in a hot oven will take about 40 minutes.

How to cook a jellied pie?

This dish is good for everyone: the greens present in it will enrich your body with the necessary vitamins, eggs - with protein, fish - with phosphorus, and the browned dough will make it very satisfying.

Required Ingredients:

• 2 cans of canned fish;
• 6 eggs;
• A bunch of fresh herbs;
• 0.25 l of mayonnaise, sour cream and flour;
• 5 g of soda;
• 20 ml of vinegar;
• salt pepper.

Cooking:

1. We boil half of the eggs hard-boiled, cool, peel and cut into arbitrary rather large pieces;
2. We open the canned food, knead the fish.
3. Finely chop the greens, mix it with the fish and egg mass, add salt and pepper, mix again.
4. Whisk the remaining raw eggs with a fork.
5. We mix mayonnaise, sauce, vinegar and soda, pour the resulting mass into the egg mixture. After thorough mixing, we introduce flour and get a not very thick dough.
6. Pour half of the dough onto a greased form, spread the filling over its surface and pour the second part.
7. Baking time - about 40-45 minutes in a hot oven.

Recipe for kefir

If the result of this recipe is to your liking, feel free to take it into service and cook with any fillings. Fish can be exchanged for chicken with mushrooms, cheese with ham, etc.

Required Ingredients:

• a bank of canned fish;
• 2 eggs;
• 170 ml of kefir;
• 400 g flour;
• ½ tsp soda;
• salt, pepper, herbs.

Cooking:

1. We heat the kefir to a slightly warm state, add soda, flour, add and knead the dough, similar to a pancake in consistency. Don't worry, we haven't missed anything, you don't have to lay eggs.
2. Boil the eggs, cool, peel and cut into small cubes.
3. Mash the contents of the can with a fork until smooth.
4. Finely chop the greens, mix it with the rest of the filling (fish and eggs).
5. Pour about half of the dough onto a greased form, spread the filling, pour the rest of the dough on top.
6. The cake is baked quite quickly - in just half an hour in a hot oven.

How to cook a pie with boiled fish from puff pastry

In this recipe, we use not canned, but fresh, or rather, boiled fish. It can be absolutely anyone, but it is easier to choose varieties that are not very bony.

Required Ingredients:

• half a kilogram pack of puff pastry (enough for 2 pies);
• 0.5 kg of boiled fish, deboned;
• 2 eggs;
• 1 onion;
• 1 carrot;
• 100 ml of tomato sauce;
• 50 g of cheese;
• salt, pepper, egg yolk for brushing.

Cooking order:

1. Defrost the dough at room temperature. Fish is boiled in salted water for about a quarter of an hour.
2. Finely chopped onions and carrots grated on a medium grater are sautéed in hot oil;
3. Boil the eggs, cool, peel and cut into arbitrary cubes;
4. We let the fish cool, disassemble it, freeing it from bones and skins.
5. We roll out the dough a little to make a rectangle, grease its middle with tomato sauce, put fish and egg pieces on it, fry, grease with mayonnaise on top, sprinkle and close the pie.
6. Lubricate with yolk, bake in a hot oven for about half an hour.

Pie with fried fish from yeast dough

Despite the ease of preparation and the popularity of puff pies, the yeast version is considered a native Russian dish.

Required Ingredients:

• 1.2-1.5 kg of fresh fish (with little bones);
• 3 onions;
• 1 bunch of greens;
• 30 ml of sunflower oil;
• salt, pepper, sugar;
• 0.7 kg of flour;
• 30g of yeast (we check the expiration date before buying);
• 2 eggs;
• 1 st. milk;
• 0.1 kg of butter.

Cooking order:

1. We heat the milk a little, dissolve the yeast, salt, sugar, 0.2 kg of flour in it. Mix and leave the resulting batter in heat for an hour.
2. Add melted but not too hot butter to it.
3. Beat the eggs a little and add them to the dough.
4. Add 300 g of flour.
5. Thoroughly knead all the ingredients and again return to the heat for 1.5 hours.
6. Knead the dough that has risen twice or three times (we pre-moisten our hands in vegetable oil).
7. We spread it on a floured desktop or a large board, we mix a little more flour into it.
8. Now let's get to the stuffing. To begin with, we cut the fish: we clean it, take out the offal, cut off the head and tail, remove the skin, separate the fillet, cut into pieces, salt them and season with pepper.
9. Fry the fillet in oil, transfer to a plate.
10. In the same oil, sauté the chopped onion.
11. Finely chop the greens.
12. Let the filling cool completely.
13. We divide the dough layer into two parts. Having rolled out one of them, we spread it on the bottom of the oiled form.
14. We put the filling on the dough: fish, stewed onions and greens.
15. After rolling out the remaining dough, cover our pie with it, carefully pinch the edges.
16. We leave it warm for about half an hour, grease its top with yolk and send it to a hot oven for 40-50 minutes.
17. When the cake is ready, sprinkle it with water and cover with a towel for 5 minutes.

Rice variation

Required Ingredients:

• 0.8 kg of fish fillet;
• 120-150 g of rice;
• 1 onion-turnip;
• 0.1 l of sunflower oil;
• 1-1.5 kg of yeast dough;
• 100 g flour;
• salt, pepper, spices, laurel leaves.

Cooking order:

1. We wash the rice to clean water, soak for about 60-70 minutes, rinse again and boil in salted water until tender.
2. Drain the rice in a colander and refrigerate.
3. Cut the onion into half rings, sauté in hot oil;
4. Pour the onion and the oil in which it was sauteed into rice, add salt and pepper. We mix everything thoroughly.
5. We cut the fish fillet into thin strips, add each one, pepper it, put it on parchment, leave it for half an hour.
6. We roll out half the dough into a thin layer 1 cm thick, put half the onion-rice filling on it, a few bay leaves, pieces of fish, bay leaves again and the rest of the filling.
7. We cover the pie with the rolled out second half of the dough, grease with whipped yolk and send it to the hot oven for 40-50 minutes.
8. When it's time to take out the pastries, cover them with a clean towel for a while.

With potato

Potato-fish pie is prepared from any dough. You can buy a ready-made puff or get confused for cooking yeast.

Required Ingredients:

• 1 st. milk;
• 20 g of sugar;
• ½ bag of yeast;
• 3 art. flour;
• 30 ml of vegetable oil;
• salt;
• 0.3 kg of potatoes;
• 2 turnip bulbs;
• canned fish.

Cooking steps:

1. We dissolve the yeast in warm milk, add salt and sugar, add flour and butter;
2. After kneading, leave the dough warm for 1.5 hours;
3. Cut peeled and washed potatoes into thin slices.
4. We cut the onion into rings;
5. Mash the contents of the can with a fork.
6. Roll out half of the dough and place on the bottom of a greased pan.
7. We put potato plates, onions on it, season with spices, add salt and spread the fish mass.
8. Cover the pie with the rolled out remaining dough, making a few holes in the top.
9. Bake in a hot oven for about 45 minutes. When the cake is ready, cover with a towel.

Recipe for multicooker

Required Ingredients:

• 0.2 mayonnaise;
• 02 sour cream;
• 0.5 tsp soda;
• 2 eggs;
• 1 st. flour;
• a bank of canned fish;
• 2 turnip bulbs;
• 1 potato;
• salt pepper.

Cooking steps:

1. Pass the onion in oil.
2. Fluff the contents of the can with a fork.
3. Boil, peel and chop large potatoes.
4. Mix fish with onions and potatoes, add salt and add your favorite spices.
5. Break the eggs into a separate container, add the remaining ingredients to them, knead the batter, stirring it with a mixer.
6. Pour half of the resulting mass onto the bottom of the multicooker bowl, then lay out the filling, pour the remaining dough.
7. Baking time is about 70 minutes.

Very tasty and quick recipe for a pie with fresh fish

Required Ingredients:

• 0.1 kg of butter;
• 0.5 kg of flour;
• ½ st. flour;
• ½ tsp soda;
• 1 onion;
• 0.5 kg of fish;
• ½ lemon;
• 0.15 kg of cheese;

How to cook:

1. We prepare the fish, clean it, separate the fillet, remove the bones.
2. Squeeze lemon juice on the fillet, add salt and pepper it, leave to marinate.
3. Add soda to sour cream, stir, leave for half an hour.
4. Soften the butter, add to sour cream, add salt and mix thoroughly with a mixer.
5. Add flour, knead the dough first with a spoon, then with your hands.
6. Let's split it up.
7. We place one part on a greased baking sheet, form sides on the sides.
8. We distribute the filling: fish, grated cheese, onion rings.
9. Close with the remaining dough, pinching the edges.
10. Cook in a hot oven for up to half an hour.

1. If canned fish in oil is used, its excess should be allowed to drain by throwing it into a colander.
2. If you take fish in its own juice, baking will be less high-calorie.
3. Onions add juiciness to the filling, try to put it in about the same amount as fish.
4. Lubricate the cake with yolk, so it will look more appetizing in appearance.
5. The yeast dough should rise to at least double before you start shaping the pie.
6. For the filling option, a silicone mold is perfect.
7. If the onion is added fresh and not sautéed, it is better to scald it with boiling water beforehand.
8. In the absence of soda, it can be replaced with baking powder and vice versa. And if you use both of these products, we get the perfect crumb.
9. The filling of raw fish does not always have time to cook, so we recommend pre-cooking it (boil or fry) or just marinate it for at least an hour.
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Fish pie is a truly unique dish that can be made from different types of dough and the result will be equally delicious. As for the filling, you can not limit yourself to any one type of fish, the main thing is that the product contains the least amount of bones. How to cook a simple and quick fish pie, we propose to learn from our article.

Fish pie is a quick and easy snack that just about anyone can make. What ingredients are needed to create a delicacy:

• flour - 1.5 kg;
• sour cream - 150 ml;
• drain. oil - 100 g
• milk - 100 ml;
• baking powder - 1 teaspoon;
• onion - 1 pc.;
• fish (any) - 0.5 kg;
• lemon - 1 pc.;
• cheese - 150 g;
• salt, black pepper.

First of all, it is necessary to prepare the fish: it is thoroughly washed, cleaned, all bones are removed from it. The resulting fillet is cut into small slices and crumbled in a cup or bowl of a mixture of salt and black pepper.

Squeeze the juice from half a lemon on a fillet, cut the rest into circles and leave it with the fish itself. In the meantime, let's take a test. Mix sour cream and baking powder in a bowl, leave to infuse in this form for about half an hour. Slightly melted butter put in sour cream along with salt. Beat the mixture with a mixer at low speed.

Pour flour, knead the dough, then divide it into 2 approximately equal parts. We roll one into a rounded plate and put it on a greased form, forming the edges. We put the fish fillet there, completely filling the baking sheet. Then comes a layer of peeled and chopped onion rings. We roll out the second part of the dough into the same layer and put it on top of the filling. Close all edges.

We cook the cake in the oven at 180 gr. for 15-20 minutes.

Jellied pie with canned fish

Canned fish pie is one of the easiest to make. Although many housewives shy away from it, being afraid to get dirty during the cooking process or do something wrong. In fact, a jellied fish pie is very easy to make, and the result will definitely please you and your household.

What you need:

• chicken eggs - 2 pcs.;
• canned fish - 250 g;
• flour - 250 g;
• kefir - 200 ml;
• greens (green onions and dill);
• drain. oil - 1 tbsp. a spoon;
• rast. oil - 2 tbsp. spoons;
• baking powder - 1 teaspoon;
• salt.

First of all, you need to knead the dough. To do this, eggs, salt, oil, kefir and baking powder are mixed in a bowl. Instead, you can use soda, but the amount is 2 times less than baking powder. Then flour is gradually poured in until the dough acquires a creamy consistency. We divide it into a couple of equal parts.

The filling is prepared in a separate bowl: it is kneaded with a fork of canned food, greens are finely chopped and mixed. Lubricate the baking dish with oil, pour the first part of the dough there first, followed by the filling, and then add the second part evenly. It is necessary to bake at a temperature of 180 for half an hour. Maybe a little longer. The finished canned fish pie is smeared on top with a piece of pre-melted butter.

Layer cake with red fish

Puff pastry fish pie is a truly magnificent delicacy that can even be served at the festive table.

What you need:

• puff pastry - 0.5 kg;
• any red fish - 0.5 kg;
• flour - 2 tbsp. spoons;
• drain. cheese - 200 g;
• chicken egg - 1 pc.;
• lemon - 1 pc.;
• sesame - 1 tbsp. a spoon;
• thyme - ½ teaspoon;
• dill;
• salt pepper.

An hour and a half before the pie is ready, take the dough out of the freezer and let it thaw. We wash and clean the fish, take out all the bones and cut the fillet into small slices, after which it needs to be marinated.

We put the fillet in a separate bowl, add pepper, thyme, salt, squeeze the juice from half a lemon on top and leave it in this form for 40 minutes. At this time, you need to start preheating the oven to 180 gr.
Cut and be sure to dry the greens. Not a drop of moisture should get into the cake, otherwise it will deteriorate and turn out tasteless. Roll out the dough thinly so that it is rectangular in shape, grease it with cheese, leaving a couple of centimeters at the edges. Sprinkle chopped herbs on top.

By that time, the fish will be well marinated. Spread it evenly over the dough. On one edge, you need to make the layer a little thicker than the rest. All this is very carefully wrapped in a roll of the same density and thickness in all places.

Beat the chicken yolk and grease it with the future blank for the pie. This is necessary so that a delicious crust of ruddy color appears on the surface. Sprinkle sesame seeds on top and make a few holes with a fork, otherwise the cake will swell during baking.

Put in the oven for half an hour until it browns. Then take out, wrap in foil and set for another 20 minutes. The finished dish can be served with any sauce suitable for fish.

yeast dough fish pie recipe

An excellent yeast dough fish pie recipe is sure to please both experienced and novice housewives.

What you need:

• flour - 0.5 kg;
• mayonnaise - 150 g;
• milk - 150 ml;
• water - 150 ml;
• fish - 1 kg;
• yeast - 1 teaspoon;
• sugar - 1 tbsp. a spoon;
• salt - 1 teaspoon;
• chicken eggs - 4 pcs.;
• onion - 4 pcs.;
• rast. oil - 2 tbsp. spoons;
• ground black pepper.

First, the dough is kneaded. Take flour, milk, yeast, water, mayonnaise, sugar and salt. In a separate bowl, flour is mixed with yeast, in another bowl mayonnaise, water, milk, salt and sugar. Poke a large hole in the center of the flour and fold the two pieces together. We begin the kneading, which in duration should be at least 10 minutes. This will make the dough smooth and soft. Let it rise for a couple of hours.

Let's start preparing the filling: we prepare and cut the fish, add seasonings to it. We send to marinate in the refrigerator. In parallel, boil 3 eggs and cool them in a cup of water.

Finely chop the onion, fry for a couple of minutes over medium heat. Add salt. Remove the pan from the stove, put chopped chicken eggs to the onion and mix, you can add greens.

Divide the dough into 2 equal parts. Roll out the first one into a rectangle 1 cm thick. We spread the necessarily cooled down filling of onions and eggs, then evenly distribute the fish. Cover the top with the rest. We send it to the oven for 40 minutes at a temperature of 180 gr.

with rice

Fish and rice pie is a traditional recipe that many of us have probably tried since childhood.

What you need:

• flour - 0.7 kg;
• chicken eggs - 3 pcs.;
• yeast - 1 teaspoon;
• salt - ½ teaspoon;
• sugar - 2 tbsp. spoons;
• milk - 1 glass;
• canned fish - 300 g;
• rast. oil - 4 tbsp. spoons;
• rice - 250 g;
• drain. oil - 50 g.

We knead the dough from flour, yeast, eggs, butter, salt and sugar in a separate bowl, then cover and leave in a cool place for a couple of hours.

Boil rice in brackish water until tender. At the same time, put the canned fish on a plate and gently knead with a fork.

After rising, the dough is divided into 3 parts. We roll out two of them into a thin layer. We also put canned food and rice there. One part of the dough needs to be rolled out thicker, about 1 cm thick. We cover the cake with it and close all the edges. Poke holes in the top for steam to escape.

We break one egg, separate the yolk from the protein and grease the cake with it to give it a golden crust when baking. We bake for 40 minutes at a temperature of 180 gr. The finished cake is smeared with a piece of butter.

Pie on beer

What you need:

• flour - 250 g;
• light beer - 0.5 l;
• drain. oil - 150 g;
• canned salmon - 1 pack;
• onion - 1 pc.;
• chicken eggs - 4 pcs.;
• mayonnaise - 4 tbsp. spoons;
• cheese - 100 g;
• greens;
• salt.

Rub the cold butter together with flour to get the consistency of a homogeneous crumb. We put beer, salt there and begin to knead the dough. We divide it into 3 parts and put it in a cold place.

In a bowl, mash the canned food with a fork. Add finely chopped onion, salt and pepper it all. Separately, finely chop the chicken eggs, rub the cheese on a coarse grater. Add chopped greens, mayonnaise and mix.

We put the first rectangle of dough in a greased form, forming high sides. Align the filling on it. We put another part of the dough, the egg filling is on it, the third part goes on top, and the edges of the pie are pinched.

We make several holes in it with a fork, grease with yolk. It is necessary to bake for 40 minutes at a given temperature of 200 gr.

Open fish pie

What you need:

• flour - 250 g;
• drain. oil - 100 g;
• kefir - 250 ml;
• cream - 250 ml;
• chicken eggs - 4 pcs.;
• fish fillet - 300 g;
• greens (onions, dill);
• soda - ½ teaspoon;
• salt pepper.

We soften the butter, add flour, kefir and soda to it, after which we begin to knead the dough. We pack it in a transparent film and send it to the refrigerator for half an hour so that it “rests” a little from the manipulations done with it.

The fish is cut along with greens. In parallel, eggs, cream and a tablespoon of flour are beaten, spices are also added to the mixture. Roll out the dough so that it fits the size of the mold. We make sure that it covers the sides completely. We carefully make holes and put in the oven for 10 minutes at a temperature of 180 gr.

After that, we take out the cake and grease it properly with oil so that the dough does not get wet. We put fish with greens there and pour it with a mixture of cream and eggs, after which we send it back to the oven for half an hour until a crust forms on top.

Not a single festive feast in Russia was complete without pies. Time passes, but traditions remain, and today we cannot imagine our tables without delicious and fragrant pies. And now the assortment of both fillings and dough is large enough so that everyone can choose a recipe to their taste and wallet too. Yeast dough fish pie is a pastry for all time. You can use any fish that is in your refrigerator, even white, even red, or even open a jar of canned fish. In addition to fish, you can add vegetables to the filling, which will add juiciness, our choice fell on onions and potatoes.

Fish pie

The fish pie in Russia was very popular on a par with the closed kurnik. Pies were decorated with pieces of dough, from which they molded bundles, leaves, flowers and other decorations.

A fish pie can be considered an appetizer, although this point can be disputed and any pie can be called a main course in general, since even one piece of such pastry with a glass of tea or milk will be an excellent substitute for a full meal. Approach the process of forming a cake creatively, and then your cake will be not only tasty, but also elegant, like our grandmothers.

For the base, you can take any yeast pie dough or buy ready-made yeast dough in cooking. In our recipe, French ageless dough is presented, it is also known as “Khrushchev’s” among the people. It’s easy to work with him, be sure to try what it tastes like not only in pies, but also in buns and.
The potatoes and fish in the filling are used raw, don't worry, everything has time to cook, because the pie is open.

Ingredients:

For the French test:

• Flour 3.5 - 4 cups,
• Milk - 1 glass,
• Salt - 0.5 teaspoon,
• Sugar - 4 tablespoons,
• Margarine 180-200 grams,
• Egg - 1 piece,
• Fast-acting yeast - 11 grams.

For filling:

• Fresh fish (we have tilapia fillets) - 700 grams,
• Potatoes - 5 pieces medium,
• Onion 1 head,
• Salt, pepper to taste,
• Oil for greasing the pan
• Butter - 50 grams,
• Egg for greasing the pie.

Cooking process:

For convenience, we suggest preparing the dough in a bread machine, but it is not difficult to knead it with your hands. Put the ingredients into the bowl of the bread machine according to your instructions. In Panasonic, dry ingredients come first: fast-acting yeast, sifted flour. In principle, dry yeast can be mixed with flour immediately. Add salt and sugar. And then everything else: softened margarine, egg and milk. We select the fastest dough kneading mode: “dumplings”, or “pizza”.

The Khrushchev dough is mixed, we put it in a bag (we don’t tie the bag in a knot, we can just twist it a couple of times) and put it in the refrigerator. It should be noted that the dough is not fast, it needs 3-4 hours of time for the yeast to ferment. It may be convenient for someone to prepare it the night before and leave it in the refrigerator until the next day.

We take out the frozen fish fillet so that it thaws naturally. We wash, get rid of small bones, if any, cut into pieces. Salt, pepper, leave to soak. We use, if desired, any seasonings for fish and, if you like, lemon juice.

We clean the potatoes, cut into thin slices or straws, as you like. Finely chop the onion. When the dough has risen, we can start making the pie. Roll it out on a table or other work surface. Grease a baking sheet with butter or melted butter. Lay out the rolled ageless dough on the surface of the baking sheet, leaving a small part to decorate the cake and edging.

Onions are the first layer on the dough. Who does not like onions can not add and skip this step.

Put the salted fish on the onion. We also salt and pepper the potatoes, you can do this in a separate cup, and then put everything on the fish.

From the rest of the dough, we make bundles, which we cut with a knife. We decorate the edges of the pie with fish filling with beautiful leaves of dough, spread the rest in the center. Let the cake rise. In the meantime, turn on the oven, set the temperature to 190-200 degrees, warm it up.

Beat the egg and grease the cake with a silicone brush so that it acquires a beautiful ruddy appearance when finished.

Cook pastries until golden brown, about half an hour. Do not forget at the end of cooking (five minutes) spread pieces of butter on the surface of the pie.

Remove the yeast fish pie from the oven and let cool slightly. Cut into pieces and serve. We had a delicious and hearty dinner today, help yourself too!

We thank Svetlana Kislovskaya for the recipe and photo of a delicious pie with potatoes and fish, who believes that the smell of homemade pies brings the whole family together for a pleasant meal and communication. And for family members, it is a sign that they are always welcome at home!

Enjoy your meal!

Sincerely, Anyuta.