Calorie content:   Not specified
   Time for preparing:   Not specified

  Well, my dear hostesses, if I don’t bake a pie with mackerel for us, I’ll tell you awesome dough right away. We do not need special culinary skills for cooking. Despite the fact that we will prepare yeast dough, it won’t take much of our time. The trick is precisely that such an original dough is kneaded in a matter of minutes, and then we simply put it in a plastic bag and put it in a cold place for 30 minutes. That is how much time we will deal with the filling.


  So, the level of difficulty in making a pie with mackerel, relatively speaking, is an “amateur,” which means that even an inexperienced chef can cope with it, the main thing is that there is a desire to cook it, and how to do it, I will tell you in detail .
  You can use any sea fish as a filling, but let's try to work with mackerel today. It has a specific taste, slightly giving off bitterness, which is easy to remove with the help of essential oils of onions. That is why we chop finely chopped raw onions and, first mixing with pieces of fish, leave them to marinate, and then put this mixture on the dough and bake a pie.
  I really like mackerel in such a pie, it turns out to be very juicy and tasty. But I also want to mention separately the yeast dough for the pie. As I said, it turns out awesomely tasty in the finished pie. Cooking is very simple and fairly quick, and it will be left in a bag in the refrigerator. You can make absolutely any baked goods of your choice - pies, pies, cheesecakes,. So after you try the mackerel pie, be sure to try this dough on other products.




  Ingredients:
  filling:
- fresh-frozen fish - 1 - 2 pcs.,
- turnip onion - 1 pc.,
- salt (sea table) - 1 tsp,
- black pepper - 0.5 tsp,
- granulated sugar - 0.5 tsp.
  dough:
- whole milk - 1 cup,
- wheat flour - 3 + 1/4 cup,
- dry yeast - 7-10 g,
- granulated sugar - 1 tablespoon,
- salt - pinch,
- butter - 200 g.

How to cook with a photo step by step

Pour a glass of warm milk into a bowl and pour sugar into it mixed with yeast.




   Let the dough stand for 15 minutes for the yeast to react.




  Then the sifted flour is mixed with salt and butter at room temperature.






  We get flour crumbs.




  We combine the crumbs with the dough and begin to knead the dough.




   Immediately, it will begin to turn into an elastic ball and easily lag behind the walls of the vessel.






  Then we put it in a bag and put it in a cold place (refrigerator) for 30 minutes.




  In the meantime, let's fish. We wash fresh-frozen carcasses in cold water and cut them. First cut off the head, tail and fins. Then we open the abdomen and take out the insides, then remove the skin and, cutting the carcass into two parts, cut them into fillets, removing the bones.

  Finely chop the peeled turnip and mix with pieces of fish.




  Sprinkle the fish with salt, granulated sugar and pepper, leave to marinate for 10-20 minutes.






  Now we take out the dough from the refrigerator and divide it into two parts, in a ratio of 2/3.
  We cover the bottom of the baking sheet with parchment, smearing it lightly with fat, and put most of the dough on it, while forming the sides.




  Next, put the fish filling and cover with a second layer of dough.
  We pinch the edges, pierce the cake with a fork in several places, then coat it with egg yolk on the water. Cover with a towel and leave for 15 minutes.




  Then we bake a mackerel pie in the oven at a temperature of 190 degrees for 30-35 minutes.




  Enjoy your meal!






  Try cooking the same way.

Fans of fish pies - fishmen - are offered this delicious and beautiful recipe. To prepare the dough, use dry yeast. And for the filling, take fatty sea fish mackerel - available to every average consumer.

Ingredients

• Wheat flour - 260-270 gr.;
• Dry yeast - ½ teaspoon;
• Olive oil - 2-3 tbsp. spoons;
• Warm milk / milk diluted with water (1: 1) - 170 ml .;
• Small salt - ½ teaspoon;
• Sugar - ½-1 teaspoon;
• Mackerel - 1 large carcass;
• Large onions - 1-2 pcs.;
• Salt, pepper, seasonings for fish.

Cooking method

1. Yeast is bred in warm milk / milk diluted with water, sugar and salt are dissolved in it.

2. Pour in vegetable oil, shake with a whisk.

3. Sift flour into milk.

4. Hands knead a soft, easily sticky dough. Covering the dough with a cloth, leave it in a warm place for an hour and a half.

5. For the filling, the mackerel fillets separated from the bones are cut into cubes, finely chopped onion is added, salt, pepper, seasoned with fish spices, mixed, covered with cling film / lid, allowed to marinate in the refrigerator for the duration of the dough proofing.

6. When the dough rises well (2-3 times) divide it into 2 parts: one (for the base) more, the second a little less. Roll out most of it into a 5 mm thick circular seam.

7. Spread fish filling on it without reaching the edges of 2-2.5 cm.

8. Cover the filling with a second rolled round layer.

9. The edges of the lower circle are raised to the filling, forming wavy sides. A few notches are made on top so that the cake does not swell when baked, smeared with an egg (not necessary).

10. Bake the fisherman in an oven warmed up to 220 ° C until browned for about half an hour.

11. Serve warm / preheat.

Mackerel cake was prepared by Valery Likhachev, photo by the author

Food from a hearty and tasty mackerel has not only taste but also benefits. 100 g of mackerel contains only 200 kcal and a large number of substances necessary for the body: Omega-3, vitamins B12 and D. Therefore, it is recommended to include this fish in the diet more often, especially as part of a variety of homemade pies.

Step-by-step yeast cake recipe

Pie made from simple yeast dough stuffed with potatoes and mackerel. The recipe is designed for a double serving using a large shape (35 cm). If you need a smaller pie, then all the components can simply be divided into two.

First of all, you need to cook the dough. Pour yeast into warmed milk. Milk should not be overheated, as this is detrimental to yeast. After stirring, the sifted flour, egg, salt, and vegetable oil are added. Knead the dough, cover and put in heat. About one hour will be required to raise the dough.

During this time, you can do the filling. You will need to cut the mackerel into fillets from small pieces. Peeled, finely chopped onion is immersed in vegetable oil, fried until golden brown. Raw fillet and fried onions are mixed, seasoned with salt, pepper. Peeled potatoes are cut into thin circles about 2 mm thick so that the vegetable is well baked.

The dough that had come to that time was slightly crushed. Then it is divided into two parts, one of them should be larger. After this comes the baking time. A large piece of dough is rolled into a layer with a diameter slightly beyond the size of the form.

A rolled seam is transferred to a greased form using a rolling pin, bending the sides. A layer of potato slices is formed on top and added. It was the turn of the onion-fish mixture, on top of which again lay the potato layer.

A smaller part is also rolled out and covered with filling, covering the edges of the future pie. Small incisions are made from above to allow steam to pass through.

The oven is turned on to warm up to 180 degrees. During this time, the pie will have time to rise a little. Baking time is about 50 minutes. Readiness is checked by the degree of rosy crust, as well as by potato. If a toothpick passes freely through it, then the pie is ready. The dough may seem hard, but that's fine.

After being released from the oven, the pastries are covered with a towel, left for 30 minutes to soften the crust. The cake is wonderful in warm as well as cold.

Mackerel Jellied Pie

This cake, designed for 6 people, can be made with canned goods as well as with fresh fish. Components required for the test:

• wheat flour - 2.5 cups;
• two eggs;
• baking powder - 8-10 g;
• sugar and salt - 1 tbsp;
• vegetable oil - 5 tbsp;
• kefir - 2 tbsp .;
• butter to grease the form - 5 g.

For the filling you need to take:

• mackerel fillet - 250 g;
• 2 hard-boiled eggs;
• boiled rice "Jasmine" (Mistral) - 3 tbsp. l .;
• one onion;
• green onions - 50 g;
• vegetable oil - 1 tbsp. l
• salt.

Cooking time is 80 minutes. Calorie content - about 122 kcal / 100 g.

You can start by making minced meat. The peeled, finely chopped onion is fried in vegetable oil. After this, chopped fish fillet is put, fried, salt is added. Cool.

Boiled eggs and green onions finely chopped, add fried fish with onions. Boiled and chilled rice is poured here. Stuffing is well stirred. To prepare the dough you need to beat eggs with sugar and salt.

Kefir and vegetable oil are added to the mixture. Sifted flour with baking powder added to it is stirred, poured to the rest of the ingredients. The consistency needs to be made fluid, but thick.

For baking, you need to take a mold with a diameter of 24 cm and grease with oil. Half the dough is placed in it, the filling is laid out on top, the last layer is the remaining dough. Baking is done in a stove heated to 180 degrees for 40 minutes. Jellied cake is better to eat slightly chilled.

Puff pastry

A wonderful pie with mackerel from puff pastry for 3 servings, prepared from common products:

• ready-made yeast puff pastry - 1 package;
• hard boiled chicken - 6 pcs.;
• canned fish (in oil) - 1 can.

The time is 40 minutes. Calorie content - about 166 kcal / 100 g.

The baking sheet is covered with baking paper. One part of the dough is laid out on a baking sheet. Canned food is washed with a fork, along with finely chopped eggs and green onions. It is better to season the minced meat with butter from canned food so that its consistency turns out to be more liquid. The forcemeat evenly distributed over the first layer of dough is covered with the remaining dough, covering the edges. The formed pie is placed in an oven preheated to 180 degrees, baking is done until a golden hue appears.

Kefir fish pie with mackerel and potatoes

A simple recipe for a pie with airy dough and mackerel and potato toppings. Necessary products for the test:

• flour - 1.5 tbsp;
• two eggs;
• kefir - 1 tbsp .;
• salt, soda - half a teaspoon;
• butter to grease the top.

Stuffing Components:

• 1 can of mackerel (in its own juice);
• 1 medium-sized potato;
• salt pepper.

Cooking time - a little over 1 hour. Calorie content - about 156 kcal / 100 g.

Previously, you can turn on the oven to heat up to 180 degrees. In the meantime, you can do the test. Eggs whipped with salt are mixed with kefir. Flour with soda is poured there, stirring until a homogeneous consistency resembling condensed milk.

The fish is taken out of the can, knead with a fork on a plate.

Potatoes need to be cut into strips. Form smeared with oil, poured ½ dough. Potato straws are poured onto a layer of dough without crushing it.

You need to salt and pepper. Topped with minced fish, evenly distributed over the entire surface. All actions must be carried out without pressure. The cake is covered with a layer of the remaining dough on top, the gaps are smeared with a spoon.

The cake is placed in a hot oven for half an hour. After 15 minutes, you can open the oven and put the pan. This is to avoid burning the bottom of the cake.

The temperature can be slightly reduced. Evenly browned cake is removed from the oven, cooled, greasing the crust with butter. Pie can be eaten warm or cold, washed down with sweet tea.

The mackerel pie is very juicy, tasty and aromatic. This is a real gift for all fish lovers. Such pastries can become both an appetizer and a main dish, but in any case - a real table decoration.

Simple mackerel pie

Ingredients:

• 1 kg of mackerel.
• 450 g of flour.
• 200 ml of milk.
• 200 g of oil.
• 10 g of yeast.
• 15 g of sugar. The cake, of course, is not sweet, but sugar is needed for yeast.
• 1 yolk.
• 2 onions. Medium onions, if large - one is enough.
• Salt - 1 tsp
• Pepper.

Cooking:

1. Heat the milk a little. But only a little, because in the hot yeast they die. Add sugar, add chopped yeast. In 15 minutes, the yeast will ferment and a frothy cap will appear on the surface of the milk.
2. Sift flour, add salt to it. Rub into crumbs with oil pre-warmed to room temperature.
3. Add the diluted yeast to the flour and knead the dough. Wrap the finished dough in a plastic bag or cling film. Let him lie down in the cold for half an hour.
4. Thinly cut the onion with a quarter of the ring.
5. Remove skin, bones, fins from mackerel, clean it. Cut the pulp into cubes.
6. Add onion, salt, pepper to the mackerel and mix well. Now leave the filling from your fresh or smoked mackerel for 15-20 minutes, so that the fish is marinated and soaked in onions and pepper.
7. The dough was cut in half. One piece will be slightly smaller than the second.
8. Now put in the mold (do not forget to spread it with butter) most of the dough and use your hands to flatten it so that the dough rises along the sides. To make it more convenient for you, you can roll out the dough a little.
9. Roll out the second part of the dough to fit the shape.
10. Put the filling in the form and cover with the dough. Pinch the edges so that both balls of dough are well bonded.
11. Whisk the yolk with a tablespoon of water and grease the cake. Poke the dough with a fork in several places so that the cake does not burst in the oven. Then let the cake stand for 10-15 minutes.
12. Bake for 30-40 minutes. Set 180 degrees. The finished cake is covered with a beautiful golden crust.

Canned Mackerel Pie

Ingredients:

• 300 g of mayonnaise.
• 300 ml of kefir.
• 250 g of flour.
• 6 eggs.
• 50 g of oil.
• Baking powder bag (10 g).
• 1 can of mackerel. Alternatively, you can use smoked fish, which you need to chop finely.
• 100 g of hard cheese.
• A bunch of green onions (5-7 pieces).
• The bulb is small, or half large.
• Salt.
• Pepper.

Cooking:

1. Soften the butter and cut into small pieces.
2. Add three eggs, mayonnaise. Beat until smooth.
3. Sift flour with baking powder and add to mayonnaise with butter. Beat again until smooth. There should be no lumps in the test.
4. Chop the onion in a cube, Green onion just chop smaller.
5. Grind cheese with a fine grater.
6. The remaining eggs are hard boiled and sodium on a coarse grater.
7. To make mackerel toppings, knead the fish with a fork. Add cheese, eggs, onions, salt, pepper and mix. Optionally, add 2-3 tablespoons of mayonnaise.
8. Pour two thirds of the batter into the mold. Do not forget to pre-grease it with oil.
9. Put the fish stuffing.
10. Cover with the dough.

Puff pastry with mackerel filling

This mackerel pie is designed to be cooked with ready-made dough.

Ingredients:

• 500 g of finished dough.
• 200 g mackerel fillet.
• 4 potatoes. Calculation of medium, large enough and two.
• 1 large onion.
• Salt.
• Pepper.

Cooking:

1. Cut mackerel without skin and bones into pieces 1-1.5 cm thick.
2. Cut the potatoes into thin halves of circles.
3. Thinly chop the onion with a quarter of the ring.
4. Roll the dough into a 0.5 mm thick layer of a rectangular shape. Leave 5-6 cm of free dough from the edges.
5. Put potatoes in the middle of the dough, sprinkle a little with salt and pepper.
6. Lay a layer of onions on the potatoes.
7. Then a layer of fish.
8. Now, from the filling to the edges of the dough, make incisions to make strips 3 cm thick.
9. Wrap the strips, "twisting" them on top of the pie. As a result, the strips will resemble a “braid”. Flatten the cake a little on all sides to keep the dough well.
10. Put the cake on a baking sheet and a little oil. The pan must also be oiled.
11. Bake for 40-50 minutes. Set 180 degrees.

Pie with rice and herbs

Ingredients:

• 800 g of mackerel.
• 100 g of rice. Long grain is best.
• 1 bunch of green onions.
• Parsley and dill - half the bunch.
• 1 kg of yeast dough. You can make the same dough as described in the first recipe.
• 2 tbsp flour.
• 1 egg
• Salt.
• Pepper.

Cooking:

1. Cut the greens smaller.
2. Rice washed in cold water 2-3 times. Then pour 200 ml of water, add salt - a pinch, no more. And set to cook until tender.
3. Combine greens, rice, salt, pepper.
4. Mackerel fillet cut into thin strips, a thickness of not more than 1 cm.
5. Divide the dough into two unequal parts and roll it into a layer. Its thickness should be 5-8 m.
6. In the baking dish (before this greased with oil) lay that layer of dough, which is larger. Use your fingers to flatten it so that the edges of the dough rise a few centimeters along the sides.
7. Put half the rice on the dough. Put strips of fish on top. Then evenly distribute the rest of the rice.
8. Cover with a second layer of dough, pinch the edges.
9. Whip the egg yolk with a spoon of water and grease the pie. Let it stand warm for 15 minutes. While the cake is standing, preheat the oven to 190 degrees.
10. Puncture the pie with a fork. Bake for 40-50 minutes.
11. Cover the hot cake with a towel and leave it as it is until it cools a little.

We hope that our mackerel recipes will pleasantly diversify your family’s fish menu. Experiment with new types of pastries and always find something new for yourself in the kitchen.

Fish is often used for cooking all kinds of dishes. It makes delicious soups, salads and even cutlets. After reading today's post, you will understand how to bake a fragrant homemade mackerel pie.

Yeast Dough Option

According to this recipe, you can quickly bake a soft tender cake, which is not a shame to serve on the festive table. Before you start working with the test, be sure to see if you have at hand all the necessary ingredients. In order not to have to turn to neighbors for a glass of flour or a pack of butter, go to the nearest store in advance and buy everything that is not in your refrigerator. This time you will need:

• Three and a half cups of wheat flour.
• Two hundred milliliters of milk.
• A tablespoon of sugar.
• A bag of fast-acting yeast.
• A pack of butter.

Since the mackerel pie, the recipe of which is discussed in this publication, implies the presence of a filling, small changes are made to the above list. As additional ingredients you will need:

• Two mackerels.
• A teaspoon of salt.
• Onion head.
• Half a teaspoon of sugar and ground pepper.

Process description

Since the preparation of the dough takes more time, you need to start with it. Quick-acting yeast and sugar are dissolved in a glass of warm milk. All are thoroughly mixed and cleaned to the side. After a fluffy froth is formed on the surface, the liquid is poured into a bowl filled with sifted flour, previously ground with soft butter. The resulting elastic, but at the same time soft dough is put into a plastic bag and placed in the refrigerator for half an hour.

Washed mackerel is cut into fillets, cut into small pieces and sent to a clean bowl. Salt, granulated sugar, ground pepper and chopped onion are added there. All mix well and clean aside for a quarter of an hour.

Increased in volume dough is divided into two unequal parts. A large roll out and lay on the bottom of a pre-lubricated form. Put the filling on top, cover it with the remaining dough, pinch the edges and pierce in several places with a fork. After that, the future mackerel pie, a recipe with a photo of which can be seen in this article, is smeared with a mixture of water with egg yolk and covered with a clean towel. Fifteen minutes later, he was sent to the oven. Bake the product at one hundred eighty degrees for half an hour.

Kefir Dough Option

This recipe is ideal for housewives who do not have a lot of free time. Using a fairly simple set of ingredients, you can quickly make a soft airy cake. Before you start kneading the dough, see if there is any in your kitchen:

• A glass of kefir.
• A pair of chicken eggs.
• A glass of wheat flour.
• One mackerel.
• Leek.
• A tablespoon of sesame seeds and olive oil.

To make a flavored and satisfying pie with mackerel (a yeast-free recipe), additionally store a mixture of ground peppers, sugar, salt, turmeric, vinegar and soda.

Cooking technology

In one dish, eggs beaten with sugar and salt and kefir are combined. They add soda quenched with vinegar. All mix well and let stand a little. After five minutes, the sifted flour and turmeric are gradually added to the liquid components.

Part of the resulting creamy dough is poured into a mold. Top with a filling made from chopped mackerel fillet, chopped onion, salt and pepper. The future cake is poured with the remaining dough and placed in the oven. After twenty minutes, the product is greased with a beaten egg, sprinkled with sesame seeds and baked for about a quarter of an hour. The browned mackerel pie is taken out of the oven and served.

Option with potatoes

It should be noted that the recipe involves the use of store puff pastry. This saves a ton of time and effort spent on making such baked goods. So that your family can appreciate the mackerel pie, make sure in advance that the shelves of your refrigerator have:

• A kilo of puff pastry.
• Four large potato tubers.
• Two mackerels.
• Five heads of onions.
• A little sugar, salt and ground pepper.

Action algorithm

Since you do not need to knead the dough, you can immediately do the fish filling. For its preparation, the mackerel is cut into fillets, washed well, cut into not too large pieces and put in a suitable container. Shredded onion, sugar, salt and ground pepper are added there. All mix well and clean to the side for twenty minutes.

While the fish is pickling, you can do potatoes. It is peeled, washed and cut into thin slices. In a bowl with potatoes add half rings of onions, one and a half teaspoons of salt and a pinch of pepper.

Thawed dough is divided into two unequal parts. A large piece is rolled out and placed on a baking sheet, not forgetting to make the sides. Pre-squeezed potato-onion mixture and pickled fish are laid on top. Slightly sprinkle the filling with vegetable oil, cover with the remnants of the rolled dough and gently pinch the edges. The future mackerel pie is smeared with egg yolk, diluted in a tablespoon of drinking water, then sent to the oven. The product is baked for about forty minutes at one hundred and eighty degrees.