Today we will prepare homemade pies with fish from yeast dough, and the filling will be made from tinned pink salmon with rice, onions and dill.

Pies received their name because of the appearance - elongated pies with a filling, unbuttoned on top, i.e., not fully tipped. In the old days they were considered a notable snack and were on the menu of any self-respecting restaurant. Fish pies were fed to the ear and prepared with valuable fish - salmon or sturgeon. Probably, even now in restaurants of Russian cuisine one can find real fish pie in the menu. However, the filling could be not only fish. Often the pies were cooked with meat and mushrooms or with rice, onions and eggs. These pies are loved in our days, though their recipe is much simpler.

Ingredients:(on 20 pies)

for filling:

• 1 jar of canned pink salmon
• 3 tbsp. l rice
• 1 small onion
• some dill
• 20 g butter
• salt, ground black pepper

yeast dough:

You can prepare yeast dough using detailed step-by-step recipes that I published earlier. This is a recipe for yeast dough, made, or a recipe for yeast dough, cooked.

For both recipes, the amount of the resulting dough is designed for 20 small piezikas.

Cooking:

Knead the yeast dough according to one of the above recipes. I like the pies to be made from dough, kneaded with fresh yeast, such dough and it smells somehow special, very nice. Therefore, today I cooked it by hand.

While the dough fits, prepare the filling. First cook rice. In boiling salted water drop 3 tbsp. l rice with a small slide. Cook until done, then drain and rinse slightly. When I cook rice for a filling, such as, for example, or for today's recipe, then instead of salt I throw a cube of chicken broth into the water. Rice is much tastier.

Pink salmon taken out of the jar and mash with a fork with liquid.

A few sprigs of dill, literally 20 g, my, separate the hard stems and finely cut.

Add rice, onion, dill and melted butter in a plate with fish.

Salt and pepper to taste and mix. Delicious filling for fish pies ready.

When the yeast dough is ready, lay it on a table greased with vegetable oil.

We divide the dough into 20 approximately equal pieces in the form of balls and cover them with a film or cut bag so that they come up a little again, this is approximately 15 minutes.

We knead each ball of dough into a flat cake, and make the edges thinner. Lay out 2 tsp. stuffing.

Connect the edges of the cakes, leaving a small hole on top.

Now we pinch the edge of the pie with the seam of the "pigtail". This must be done without fail, otherwise when baking, the seam will certainly disperse. How to make such a seam, I described in detail in the article about the preparation.

Put the finished pies on a baking sheet, covered with parchment, or on a silicone mat. For a while they have to stand and walk a little, you can cover it with a wrap.

When the pies come up, grease them with a mixture of yolk and 1 tbsp. l cream Cream can be replaced by 1 tsp. milk and 1 tsp. vegetable oil. If you wish, you can put a small piece of butter on top of each pie.

Since ancient times, fish pie has been known in Russia, which is a yeast pie with an open top or a hole in the center through which the filling is visible. It has a recognizable appearance - an elongated boat, but it is also found just round. It is filled with red fish, supplemented with cereals and spices.

How to cook

To correct make a pie, you need to make dough and stuffing. It is better to choose yeast, to get an air tender pastry. Stuffing for products can be made on solemn occasions on the basis of salmon or trout fillet, but sockeye salmon, keta or coho are just as good. Gourmets can choose sturgeon, and for homemade treat every day, take canned saury, sardine or tuna fish. Do not spoil the dish also pike, hake or cod (you can use ready-made minced meat).

It is especially important when sculpting pies to observe the correct form - it should be an elongated boat with an open hole in the middle. It makes the pie recognizable, because the "hole" gave the name of this baking. Outwardly, it resembles an unbuttoned shirt. Hot fish stock or melted butter is poured into the finished pies through this hole for a rich, rich taste.

Dough

Make by yourselfdough for such productsexperienced cooks will be able to, but beginners should be given detailed technology. The most common type is yeast dough. For it, you need to grind pressed yeast, combine with sugar, flour and warm water, let stand for 15 minutes in heat. Then separately beat the egg with a pinch of salt, mix with milk and vegetable oil.

In the mixture, enter the yeast and flour in 3-4 doses. At first, it is better to mix with a spoon, then with a hand smeared with vegetable oil. Knead dough for a long time, so that the mass is completely homogeneous and no longer stick to hands. Leave the mixture warm for an hour for it to come up. After that, mash again, leave again for an hour. Then you can roll it, forming blanks.

Recipe

Cooks with any experience will enjoy step by steprecipeon which you can make a classic fish pie. You can start with a light version of the use of ready-made dough and canned food for the filling, and then complicate it by adding new components and experimenting with the base.

• Cooking time: 1 hour.
• Servings: 7 persons.
• Calorie dishes: 178 kcal.
• Purpose: for a snack.
• Cuisine: Russian.

Pie with pink salmonis a classic among the famous recipes of Russian and Ukrainian cuisines. It is made on the finished yeast pastry, kneaded on wholemeal flour instead of the usual wheat. The resulting products are distinguished by the richness of the filling with red fish and the pleasant aroma of used spices - nutmeg, lemon juice, green onions.

Ingredients:

• pink salmon - half a kilo;
• ready yeast dough - half a kilo;
• sour cream - 100 g;
• eggs - 1 pc .;
• fish broth - 70 ml;
• green onions - bunch;
• lemon juice - 10 ml;
• vegetable oil -60 ml;
• nutmeg is a pinch.

Cooking method:

1. Divide the pink salmon into fillets, cut into cubes, season with salt, allspice, and sprinkle with lemon juice. After 10 minutes, fry until lightly crusted, cool.
2. Chop onion, mix with fish, sour cream and nutmeg.
3. Roll out the dough, cut into squares, place two spoons of filling in the center, pinch the edges, leave the middle open.
4. Transfer to a baking sheet lined with baking paper, cover with a towel, set aside for 20 minutes for proofing.
5. Grease the pies with beaten egg, send for 20 minutes in the oven at 190 degrees.
6. Cool, pour a spoonful of fish broth, sprinkle with onions.

Classic recipe

• Cooking time: 2 hours.
• Calorie dishes: 181 kcal.
• Purpose: for a snack.
• Cuisine: Russian.

The following is a classicrecipe, which will help to make traditional pastries in the form that it was served in the 18-19 centuries. The difficulty for the cook will be caused by the preparation of the dough manually, but thanks to the detailed instructions this process will be eased. The stuffing in the pies is a red fish with cream, but if desired it is replaced by any other.

Ingredients:

• eggs - 5 pcs .;
• dry yeast - 40 g;
• sugar - 60 g;
• salt - 10 g;
• vegetable oil - 50 ml;
• water - half a liter;
• flour - 1.6 kg;
• red fish - 0.3 kg;
• rich cream - 50 ml;
• butter - 100 g;
• medium-fat cream - half a cup;
• greens - a bunch.

Cooking method:

1. Stir the sugar, yeast, warm water and butter, add four eggs, add salt.
2. Pour the flour, knead the sticky thick dough, let it go.
3. Boil the fish for two minutes, drain the broth, remove the skin with the bones, mix with cream.
4. Punch the dough, put it on the board, form balls, make flat cakes, put the filling on top.
5. Connect the edges, making the boat, leave the middle hole uncovered.
6. Grease a baking sheet with butter, lay out the pies, leave for proofing warm for half an hour.
7. Brush with beaten egg, bake 25 minutes at 180 degrees.
8. Melt the butter, not allowing to boil, pour in the cream, add salt, add chopped greens.
9. In the finished product pour the oil mixture (you can just put a piece of butter).

With fish and rice

• Cooking time: 1 hour.
• Servings: 3 persons.
• Calorie dishes: 184 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• The difficulty of preparation: medium.

Bake delicious fish and rice pie  the following recipe will help. This is a classic of our kitchen. Ready-made yeast dough or mixed with the previous technology is used. Fresh hot pies serve as an excellent snack for the first dishes - soups, broths or cereals. Due to the use of rice, they turn out to be more nourishing and appetizing, they look beautiful in section.

Ingredients:

• fresh fish - 400 g;
• rice - 100 g;
• yeast dough - 300 g;
• eggs - 1 pc.

Cooking method:

1. Cook rice until cooked, drain water.
2. Boil the fish for 10 minutes in salt water, remove the bones, chop, combine with rice.
3. Roll the dough into a layer, cut the circles, put the stuffing.
4. Pinch the edges with a hole in the middle, let stand for 20 minutes in the heat, brush with an egg.
5. Bake 25 minutes at 175 degrees.

From puff

• Cooking time: 1 hour.
• Servings: 3 persons.
• Calorie dishes: 182 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• The difficulty of preparation: medium.

Fish pie with puff pastry can be prepared from a ready-made base or mixed independently. It is easier to buy store dough: two-plate packs are enough for baking 6-10 pies. For them, fresh salmon, cleaned of bones and unnecessary components, will serve. The crushed fresh onions and pouring of sour cream will add juiciness to the products.

Ingredients:

• puff pastry - half a kilo;
• salmon fillet - 300 g;
• onions - 2 pcs .;
• sour cream - 100 ml.

Cooking method:

1. Thaw the dough, divide each plate into equal parts.
2. Coarsely chop the fish, salt and sprinkle with dried dill, if desired.
3. Shred onion, salt.
4. Roll out the dough, place the onion in the center, over the fish, connect the edges.
5. Pull the tips of the patty to shape the boat. Transfer to the oiled baking sheet.
6. Brush with beaten egg, put sour cream in the center, bake for 35 minutes at 180 degrees.

With canned fish

• Cooking time: 2 hours.
• Servings: 8 persons.
• Calorie dishes: 183 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• The difficulty of preparation: medium.

Pie with canned fish  made from yeast dough. The use of saury or sardine in its own juice or in butter for the filling makes the pies more succulent, with a pronounced taste and spicy aroma. Softness gives additional fried onions, which gives a spicy sharpness.

Ingredients:

• flour - 1 kg;
• milk - 200 ml;
• water –300 ml;
• eggs - 2 pcs .;
• butter - 100 g;
• sugar - 20 g;
• salt - 10 g;
• dry yeast - 25 g;
• saury in own juice - 2 banks;
• onions - 3 pcs .;
• vegetable oil - 20 ml.

Cooking method:

1. Make a base from a portion of the flour, whole salt, sugar, milk, water, and yeast. Knead, let go in a warm place, add the remainder of the flour. Re-let go, inject cold butter, knead.
2. Onion cut into cubes, fry until soft and transparent, combine with mashed with a fork canned food, which previously poured the liquid.
3. Divide the dough into pieces, roll out the tortillas, put the stuffing.
4. Form the boat, leave a hole in the middle, put it on the oiled baking sheet, let it sit for 35 minutes.
5. Coat the surface with a raw egg, bake 25 minutes at 200 degrees.
6. Serve warm to small fish ear.

From yeast

• Cooking time: 2 hours.
• Servings: 10 persons.
• Calorie dishes: 179 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• The difficulty of preparation: difficult.

Yeast Dough Fish Pie They are considered classics of the culinary world, because this base gives the products lightness and pomp. Delicate cakes scatter hot, they are loved by adults and children. They can serve the table for serving the first dishes or take with them for a working snack. Filling is any fish, filleted, without bones and skin.

Ingredients:

• flour - 0.8 kg;
• milk - 0.2 l;
• eggs - 1 pc .;
• sugar - 40 g;
• salt - 2 g;
• margarine - 80 g;
• yeast - 25 g;
• fish fillet - 1000 g;
• onions - 2 pcs .;
• butter - 0.2 kg;
• rice - 175 g

Cooking method:

1. Heat the milk, dissolve the yeast with sugar, salt, eggs, flour, which must be sieved.
2. Knead the dough, add soft margarine, knead until the dough stops reaching for your hands. Sprinkle with flour on top, cover with a napkin, leave to rise in heat. Repeat the process.
3. Cut the fish into small squares, mash the butter with a fork, chop the onion with half-whelk. Mix products, add seasoning. Boil rice, add to the filling.
4. Roll out the test mass, form cakes, stuff with fish and rice mass, connect the edges.
5. Put the pies on the oiled baking sheet, let rise, after 10 minutes, brush with a beaten egg.
6. Bake half an hour at 210 degrees.

With potato

• Cooking time: 1 hour.
• Servings: 8 persons.
• Calorie dishes: 185 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• The difficulty of preparation: medium.

Pies with fish and potatoesturn out softer and more fragrant, have an unusual taste due to the inclusion of fried onions and melted butter. They can be made from puff or yeast dough, ready-made or mixed independently - it will turn out equally tasty. The golden crust of the obtained products will appeal to all who try them.

Ingredients:

• yeast dough - 1000 g;
• fish fillet - 400 g;
• potatoes - 1 kg;
• onions - 2 pcs .;
• vegetable oil - 20 ml;
• butter - 50 g;
• eggs - 1 pc.

Cooking method:

1. Wash the potatoes, cook until done. Chop onions, fry until golden.
2. Cut the fillet into cubes. For boiled potatoes, send butter, mash, mix with onion, salt.
3. Roll out the base, form portions, lay mashed potatoes over the fish, close up the edges, leaving a hole in the middle.
4. Put the pies on the oiled baking sheet, add the whipped yolk, cook for 25 minutes at 200 degrees.

To correct make fish pie, use the following tips:

• preheat the oven to the desired temperature, otherwise the pies will rise poorly;
• add butter, if you use river fish, pink salmon, cod and pollock;
• bake for 20-30 minutes until the cakes are reddened;
• pour a tablespoon of fish or chicken broth when the cakes are ready.

Video

   Calorie:   Not specified
Time for preparing:   Not specified

  Pies - a native Russian dish. These are savory snack bars with an open top, unbuttoned, as it were, not completely plucked so that the filling in the pie is visible. Pies pie in Russia have always loved and baked with a variety of fillings. The most popular were the pie with fish and rice or with meat, mushrooms, eggs and onions. In restaurants, fish pies were prepared with a noble fish filling - sterlet, sturgeon, and beluga. They served with, and in the pie themselves, often after baking, they poured a spoonful of fish broth.
  There are no special secrets in the preparation of pies, according to our recipe of the pie with the fish is mixed, the buns are made in the shape of a boat, in the middle of which there is a filling. Here it is important to make a tasty filling - fragrant, juicy, not too wet and not dry. And one more thing to which you need to pay attention - carefully pinch the seam, make it embossed and slightly pull up. Otherwise, after proofing or during baking, the seam may disperse and the pies will open. Worse the taste of this will not, but the pies will not look so appetizing. Want to learn how to cook a fish pie, see our detailed photo recipe.

Ingredients for the dough:

- fresh pressed yeast - 20 g;
- sugar - 2 tbsp .;
- salt - 1 tsp;
- milk - 250 ml .;
- flour - 3.5 cups (maybe a little more);
- egg - 2 pcs .;
- butter - 50 g .;

  For filling:

- fish fillets (sea or river fish without small bones) - 500 gr .;
- onion - 2 pcs .;
- dry rice (groats) - 1 cup .;
- salt, black pepper - to taste;
- any fresh greens - 1 bunch;
- vegetable oil - 3 tbsp.

Recipe with photos step by step:

  For pies preparing sponge yeast dough. First of all, we will prepare everything for the dough batch: take fresh yeast, salt and 1 tbsp. l Sahara. All mix and razotrem spoon to slurry.




  Pour warm milk into the yeast, sift a glass of flour.




  Stir. The dough should be thick, slightly thicker than the dough on the pancakes. If the flour is not enough, add another half a cup (or less - look at the density of the dough).




  Cover the brew with a lid. remove in heat for 1 hour. The ripened opara will rise well, a characteristic sourish odor will appear.






  Dough should be stirred to make it homogeneous again. Add butter, melted and cooled to room temperature, 1 tbsp. l sugar and two beaten eggs (leave for a little greasing pies).




Mix all the components until the mass becomes liquid, homogeneous. Pour 2 cups of sifted flour, mix everything. It will turn out a loose, viscous lump that you need to shift to a floured table and continue to knead with your hands.




  If necessary, add flour and knead the dough until it becomes soft, plastic, smooth (like dough on pies). We roll the dough into a bowl, transfer it to a greased dish and leave to cover with a lid for 1-1.5 hours.




  While the dough rises, prepare the filling for the pies. Boil rice in lightly salted water until cooked (you can slightly undercook). Finely chop the onion, fry in oil and mix with rice. Sprinkle with black pepper.






  Fish for pie can take any, but better without small bones. Split into fillets, cut into small pieces (or take already prepared fillets). From the bones you can cook fragrant broth with spices and laurel.




  Mix fish with rice, onions and spices. Add the chopped parsley (dill or cilantro) and again thoroughly knead. The filling should not be dry, if it crumbles, then add a little oil.




  Rising dough slightly pounded.




  Divide into pieces the size of an average apple. Roll the balls and leave for 15 minutes under a towel or cover with a bowl.




  With hands or a rolling pin roll dough into pellets. In the middle they should be thicker than at the edges. In the center we put 1-1.5 st. l stuffing.




  Pinch the pie start at the edges - first one edge, then the second. Leave the middle open. The seam must be clamped tightly and slightly pulled out of the pinch up, so that when proofing it remains embossed, and when baking is not sold. Proofing will take 20-25 minutes. Before baking, grease the pies with a beaten egg.




  Baking with pie put in the oven, preheated to 180 degrees. We bake 25-30 minutes, be sure to follow the fire so as not to overdry the pies. In the almost finished pie pour fish broth, in each pie is enough for 1 tbsp. l (5-7 minutes to readiness). Ready to give the pie a little cool under a towel and serve hot or warm with fish soup or

Delicious Pie Recipes

fish pie

12-15

1 hour 30 minutes

190 kcal

5 /5 (2 )

In childhood, we had a cookbook called “Secrets of a generous table” in our home. She was of no value to a child. But inside there were several pages with color photographs of tables beautifully served for the holiday.

The dishes shown in the photo are listed below. That's when I learned what a pie is. Due to strong employment at work, mother rarely baked her, but I managed to persuade her to make these delicious and unusual cakes for the New Year.

I still remember the aroma of baking, mixed with the delicate smell of fish and greenery! Pies with minced fish or stuffed with fish, cut into pieces - this is a beautiful, hearty snack and, of course, the highlight of the buffet or festive table!

These pies are so called because they are formed for baking in an unusual way: they are fastened from the sides, leaving the middle of the pie open, "unbuttoned." This method also allows you to put more stuffing. Preparing fish pies, you diversify the daily menu or surprise your guests by serving them for the holiday.

Pie with carp filling

Kitchen appliances:  oven, rolling pin, spatula, knife, frying pan, bowl for kneading dough.

Ingredients

For the test

For filling

For greasing pies

How to choose the right ingredients

Fish pie - these are the pies in which the main role belongs to the filling. In order for the pie to turn out tasty and juicy, you need to choose the right carp fillet.

Choosing fresh fish fillets is much more difficult than fresh fish. If you want to be sure of the quality of the fillet, buy whole fish and separate the fillets themselves.

The main signs of fresh fish:

• nice smell;
• not dull, bulging eyes;

• bright red gills;
• dense and elastic scales.

• Still decided to buy fillets in the store? Then check those signs of freshness of the fish that remained in the fillet: the smell and elasticity of the meat.
• Choose frozen fillet? Make sure that the icy surface of the fish is strong, uniform and does not lag behind when tapping on it. If you saw white spots on the fish, it froze too deep.
• If the carcass seems too light to you, then the fish was frozen for a long time and managed to dry. Properly frozen fish looks attractive and appetizing, it does not look like a shapeless piece of ice. If possible, select frozen fish in the package: this will tell you the date of the package, the storage period and the method of freezing.
• In our stuffing there is also rice. For the pies choose round grain, in the people simply “round”, rice.  There is a lot of starch in it, which will allow to bind together the components of the filling well.

Cooking sequence

Cooking dough

Cooking stuffing

We form pies

Serve the pies chilled.

Video recipe cooking pies

Literally 7 minutes of your time will be needed to see the process of cooking these wonderful cakes. See all the secrets in the video.

FISH FILLING. Video recipe from Hope

Pies with fish filling.
  Channel Cooking with Hope.
  Do not miss another snacks, subscribe to the channel.
  Tasty and nourishing - fish pie. This is how you can describe this rather simple and well-known recipe since Rus. This recipe for pies differs from pies in that they are incredibly juicy, because in the preparation we use broth.
  For the preparation of pies we need the following ingredients:
  1) Cod fillet - 200 gr.
  2) Tuna fillet - 250 gr.
  3) Boiled rice - 70 gr.
  4) Boiled egg - 1 pc.
  5) Bulb onion (medium) - 2 pcs.
  6) Vegetable oil - 2 tbsp.
  7) Butter - 20 gr.
  8) Fish broth
  9) Yolk for lubrication - 1 pc.
  10) Wheat flour - 400 gr.
  11) Fresh yeast - 40 gr.
  12) Milk - 300 ml.
  13) White sugar - 1 tsp.
  14) Salt, pepper - to taste
  15) Dill and parsley

https://i.ytimg.com/vi/DobfKdX2NNk/sddefault.jpg

https://youtu.be/DobfKdX2NNk

2016-03-21T20: 12: 12.000Z

How can you decorate and how, with what to serve

• Due to the fact that the appearance of these pies is very attractive, in addition they do not need to be decorated with anything.
• If you cook them as a snack for a buffet, then you can put capers, a slice of lemon or a green olive on the open part of the pie. They perfectly complement the taste of fish.
• Traditionally fish pies are served to the first courses.
• Also, these pies with tea or coffee as a savory dessert are delicious. Fried meat patties are very tasty for hot, sweet black tea. And if you like savory desserts, then especially for you, an easy step by step guide to how

• The dough for the pies should be similar to the bread and complement the taste of the fish filling. That is why the dough is prepared on the basis of a mixture of milk and water.
• For cooking, you can use not only dry, but also live yeast. They need to take 50 grams and also dissolve in a mixture of milk and water, like dry yeast.
• The remaining stages of making dough for the pies are the same.
• So that the yeast does not die, the milk and water must be slightly warm, but in no case hot. You can take a liquid at room temperature.
• To make the dough airy for its use, use sifted flour.
• For additional lightness, the dough for each pie needs to be crushed.
• Do not put hot stuffing in the dough, the dough will heat up and lose its shape.

Conclusion

• Want to learn how to cook traditional dough? Find out, .
• For the filling is better to choose fatty fish. Traditionally in Russia, pies were prepared from sturgeon breeds of fish. Well cod, salmon or salmon.
• You can coat the pie before baking with sour cream, cream and even mayonnaise.
• Dill, parsley or cilantro can be used as greens for the filling. You can also add a mixture of greens.
• Also to your taste and choice are spices. Traditionally, put only salt and pepper, but you can add a mixture of peppers, granulated garlic or rosemary.
• As a filling for the pies, you can use meat. If you are a staunch meat eater, pay attention to the recipe.
• Busy hostesses can make pies from ready-made dough by buying it in the store. Usually the dough is sold frozen. Before cooking, it must be thawed at room temperature. Then also divided into parts that need to be filled with fish with onions, rice and greens and baked. This will significantly shorten the cooking time.

By serving fish pies to the festive table, you will delight your loved ones and surprise the guests. You will also have the opportunity to show your culinary talents. In the comments, share what traditionally you serve fish pie and what kind of fish do you think is best for the filling.

Pies are beautiful "boats" with the most different stuffing inside. We propose to use today delicate fish stuffing, which can be prepared in various ways. Delicious!

For these pies, yeast dough is traditionally used. You can cook it yourself, and you can buy ready-made. The boats are baked for a very short time and stay fresh for a long time, as the fish undergoes heat treatment and can be stored longer.

The classic recipe for pies with fish and onions

Time for preparing

calorie per 100 grams

How to cook:

Tip: You can fry the fish in spices so that the filling has a richer flavor.

Pie with fish and egg

The egg makes the patties much more nutritious, and also dilutes the concentrated fishy taste.

What time is 2 hours.

What is calorie - 163 calories.

How to cook:

1. Slightly warm the milk and 120 ml of water, mix them in a large bowl.
2. Add yeast and sugar here. Stir well and leave for ten minutes.
3. Then add mayonnaise here. Salt, add flour and knead the dough. Leave it for at least an hour in a warm place.
4. Eggs boil hard boiled, that is, they need to boil for about fifteen minutes. Cool, peel and cut into small cubes.
5. Wash, dry and chop green onion feathers.
6. In the remaining water, boil the fish, seasoning it. It will take about ten minutes. Cool, remove all bones, finely chop the pulp and mix it with onions and eggs.
7. The finished fluffy dough divided into an equal number of small pieces, each of them roll out.
8. Put the stuffing in the center, then fasten the edges, but leave the top open. Move to baking sheet.
9. Bake no more than twenty minutes at medium temperature. Serve can be cold.

Tip: to make the filling more tender, eggs can be grated on a fine grater.

Fish pie with yeast dough on sour cream

Very tender dough, in which there is the same tender filling of pink salmon and cream. Royal baking!

What time is 4 hours.

What is calorie - 240 calories.

How to cook:

1. Sift flour and add sugar, a little salt and yeast to it. Mix. The most convenient way to do this is in a large bowl.
2. Make a recess in the center and drive three eggs here. Next, add all the sour cream and a specified amount of butter.
3. Mix all the ingredients, and when the flour becomes wet, you can put everything on the table. You need to stir about fifteen minutes. Return to the bowl, cover with foil or towel and store in a warm place for an hour.
4. Cook two eggs for ten minutes after boiling. Peel the shells when they are cold. Cut into small cubes.
5. Bulbs free from husks and finely chopped.
6. Melt the butter in a frying pan and fry the onion in it until light golden.
7. Cut the fish into small pieces, carefully removing all the bones.
8. Place the ridge, fins and head of the fish in a saucepan and add water, boil the fish broth. It will take about fifteen minutes.
9. Add fish to fried onions, stir and cook for no more than four minutes.
10. Then pour the cream, season, stir. Cook on low heat for about ten minutes so that the liquid disappears.
11. Turn off the stove, add eggs to the onion and fish, mix and allow the mixture to cool completely.
12. Ready fish broth strain.
13. The kneaded dough is kneaded and left to rise for another hour.
14. After that, divide it into 24 balls. Every need to roll, not too thin.
15. In the center of the reservoir, generously put the filling, fasten the edges on both sides, leave the top open.
16. Put the received boats on a baking sheet covered with parchment. Allow to rise for half an hour under a towel. It will take more than one baking sheet.
17. Pound the last egg into a bowl and beat with a fork. Then lubricate every boat with it.
18. Heat the oven to medium temperature and place the pastries here. Bake about half an hour each batch separately.
19. In the finished pie pour about a tablespoon of fish broth through the top hole. Serve warm.

Tip: to get more "golden" pie, they need to lubricate not a whole egg, but only a yolk with a pinch of sugar.

How to cook with cod liver

Cod liver is very valuable because of its nutritional components, and it also complements the pies well.

What time is 1 hour 30 minutes.

What is calorie - 239 calories.

How to cook:

1. From flour, yeast, milk, 90 g butter, knead the dough. Give him time to rise, and then divided into equal parts.
2. Peel and finely chop the onion.
3. Sudak cut into pieces, removing the bones, season.
4. Liver cut into slices.
5. Fry chopped onion on a small piece of butter.
6. Roll out pieces of dough into ovals, put some onions, fish and liver here. Seal the edges, skipping the top.
7. Place the boats on a baking sheet, leave to rise for fifteen minutes, then place in the oven at the same time at medium temperature. Before baking, all the patties need to be smeared with an egg.
8. After baking, pour hot chicken stock into each hole, about a tablespoon.

Tip: To get a fresher taste, you can add a lot of chopped parsley to the filling.

The recipe with the filling in mayonnaise

The wet filling of these pies is baked a bit from above, which makes it even tastier.

What time is 40 minutes.

What is calorie - 350 calories.

How to cook:

1. Divide the dough into identical balls, roll them.
2. Boil the fish for ten to fifteen minutes, cool and chop into cubes. Pull out the bones.
3. Cook hard-boiled eggs, then chop finely.
4. Chop greens finely and mix with fish, eggs and mayonnaise. Spice up.
5. Grease baking sheet.
6. Put a spoonful of damp filling in the center of each ball, pin it, leaving a hole on top. Put on a baking sheet.
7. Bake for about twenty minutes, then allow to cool slightly and serve.

Tip: it is advisable to make mayonnaise yourself so that you can adjust it with spices immediately. For example, you can add a ready mix of seasonings for fish.

Cooking with potatoes

Very hearty fried "boats" that can replace a full dinner!

What time is 1 hour.

What is caloric - 294 calories.

How to cook:

1. Finely chop the peeled onions and fry them in butter, cool.
2. Cut the fish into small cubes and mix with onions.
3. Peel the potatoes and boil them in salt water, then mash them.
4. Add to the fish fish with onions, stir.
5. Heat up the sunflower oil.
6. Divide the yeast dough into equal pieces that should be rolled.
7. Put the stuffing in the center, fasten the edges, leaving a hole on top.
8. Dip in boiling oil over low heat and fry until rosy.

Tip: You can bake such pies, but then before baking, it is desirable to smear them with a mixture of eggs and milk, otherwise the potatoes can dry.

Using puff pastry

Puff pies are no worse than yeast, quite the contrary: they are so crunchy!

What time is 50 minutes.

What is caloric - 279 calories.

How to cook:

1. Cut into medium cubes pink salmon. Add lemon juice to it.
2. Onions cut into quarter-rings.
3. Roll out the dough, cut into squares. In the center put the stuffing of onions and fish, season, fasten the edges with a hole in the center. In order for the edges to stick together well, they need to be smeared with an egg.
4. Transfer to baking sheet.
5. Butter cut into cubes and put one in each pie. Top smear with egg residues.
6. Bake for half an hour at medium temperature. Pull out, cover with a towel, serve in ten minutes.

Tip: the butter can be put already after baking, but immediately so that it has time to melt.

The more onions you put, the juicier the filling will be. Bulbs can be easily replaced with leek, it will give even more juice.

Too much chop the stuffing is not worth it, otherwise it will turn into a mess. If it falls out through the top, when the edges are sealed, then they can be pinned. Such round pies are also prepared, the hole on top is not critical.

Fish is a healthy and tasty product, especially since it can be given to children. Such baking will not leave anyone indifferent!