It is impossible to imagine Russian cuisine without fragrant fish pies. Fillings for them are prepared from fresh or canned fish, which is supplemented with rice, vegetables, eggs, cheese, aromatic spices and herbs. A simple and quick fish pie can be prepared in just 35 minutes.

Pie with fish - a simple and quick recipe

In order not to waste time cutting fresh fish, canned foods with the addition of vegetable oil or in one's own juice are used for fast filling. Cakes of mackerel, saury or pink salmon are great for pies. Quick dough knead on sour cream and butter. For the flavor, the fillings are supplemented with a lot of greens and hard cheese.

Ingredients:

  • Canned fish (mackerel, pink salmon) - 2 cans;
  • Flour - 520 gr.;
  • Sour cream 20% - 100 ml .;
  • Milk - 80 ml .;
  • Butter - 110 gr.;
  • Hard cheese - 50 grams;
  • Chives - 1 bunch.
  • Soda (food) - ½ tsp;
  • Salt.

Cooking step by step:

  1. We send the softening oil in the container to the microwave for 2 minutes. Add oil from the oven, milk, sour cream, salt (2 pinches) to the bowl and mix in the blender bowl for the dough. Pour the flour without stopping the blender, and knead for several minutes.
  2. Open canned food, put it in a bowl, use a fork for chopping. Add to the prepared fish, grated cheese, chopped onions and mix well.
  3. We divide the dough on kefir in half, roll out the pieces and put one on a baking sheet with baking paper. The shape of the pie can be given round or rectangular.
  4. In the middle of the dough we spread the aromatic fish filling and evenly distribute, leaving 1.5-2 centimeters at the edges.
  5. We cover the filling with the other rolled half, connect the edges of the dough and firmly fasten it with our fingers.
  6. We bake a quick fish pie at 180 degrees for 20 minutes.We take out the ready-made flavored cake, let it stand for 13-15 minutes, then cut it and serve with drinks or to the first dishes.

How to make jellied cake with fish and canned fish?

 

Jellied pie with fish is prepared from quick dough based on kefir, mayonnaise or sour cream. The dough blank is obtained semi-liquid and therefore it is poured into the filling, which is prepared from fresh fish, and to speed up the process from canned food. Jellied fish pies are juicy with a wonderful aroma and taste.

Ingredients:

Stuffing number 1:

  • Cod fillet - 330 gr.;
  • Onions - 1 pc.;
  • Ground pepper;
  • Salt.

Stuffing No. 2:

  • Canned food (sardine, saury) - 1 can;
  • Chives - 1/2 bunch;
  • Processed cheese - 1 pc.

For the test:

  • Kefir 2.5% - 1.5 cups;
  • Flour (premium) - 1.5 cups (240 gr.);
  • Chicken eggs - 2 pcs.;
  • Vegetable oil - 3 tbsp .;
  • Baking soda - ½ tsp;
  • Salt - ½ tsp

Cooking:

  1. Stuffing No. 1: the cod fillet is washed and dried with napkins. Cut the cod filet into small pieces and send it into a bowl. Finely chopped onion spread in cod, sprinkle with salt, pepper and mix. This filling can be supplemented with grated hard cheese.
  2. Stuffing No. 2: put the canned food in a bowl and chop it with a fork. Add chopped green onions, grated processed cheese to the chopped fish and mix.
  3. Beat the whisk with butter, kefir, salt and eggs. Pour soda, immediately add the flour in parts and knead the dough with a consistency similar to sour cream.
  4. Grease the heat-resistant form. Pour the prepared batter (½ part) and distribute along the bottom. Gently spread the prepared filling from fresh or canned fish on a batter and fill it with the rest of the dough.
  5. We send the fragrant jellied cake to the oven at 220 degrees for 30-33 minutes. During this time, the cake is covered with a golden crust. We take out the delicious pie, leave it for 10-12 minutes, carefully take it out and serve.

Puff pastry fish pie

Fillings for puff pastries are best prepared from fresh fish and complement them with creamy, processed or hard cheese. Puff pastry fish pie can be cooked quickly and easily if you use pastry bought in a store. Pies made of fresh red fish (salmon, coho salmon, trout) are especially aromatic.

Ingredients:

  • Puff pastry - 1 pack (500 gr.);
  • Trout fillet - 500 gr.;
  • Cream cheese (Mascarpone or Philadelphia) - 200 gr.;
  • Chicken egg - 1 pc.;
  • Dill - 3 branches;
  • Lemon juice - 1 tbsp;
  • Ground caraway seeds - ½ tsp;
  • Ground pepper;
  • Salt.

Cooking:

  1. We take out the frozen puff pastry one hour before cooking from the freezer.
  2. To speed up the process, take the finished fillet of red fish. Wash the fillet, chop finely and sprinkle with lemon juice. Add chopped dill, ground cumin, pepper, salt, Mascarpone to the prepared fish and mix.
  3. Divide the puff pastry in half. Slightly roll out one half to the size of the form, send it to a greased form and form the sides.
  4. Aromatic filling of trout with an even layer spread on the dough. Roll the second half lightly, cover the cheese filling and firmly fasten the edges of the two parts. In the middle we make a puncture with a knife and form a hole so that when baking hot air comes out and does not tear the edges of the pie.
  5. Grease the prepared pie with a beaten egg and bake at 200 degrees for 25-30 minutes, until it is browned and covered with a crispy crust. We take out the aromatic pie with trout, leave for 5 minutes, cut and serve hot. If the filling is supplemented with chopped raw potatoes, then put the oven 180 degrees and bake a cake for about 1 hour.

Yeast dough fish pie recipe

Yeast cake is 100% successful if you use fresh products and strictly follow the recipe. Cook them with a variety of fish fillings. A pie with a complex filling is called “Kulebyaka”, and with the addition of potatoes and onions, “Siberian pie”.

Ingredients:

  • Flour - 5 glasses (650 gr.);
  • Water - 600 ml .;
  • Vegetable oil - 170 ml .;
  • Active dry yeast - 2 tbsp .;
  • Chicken egg - 1 pc.;
  • Sugar - 4 tbsp .;
  • Fresh fish fillet - 800 gr.;
  • Potatoes - 4-5 pcs.;
  • Onions - 2 pcs.;
  • Butter - 50 gr.;
  • Ground pepper;
  • Salt.

Stages of cooking:

  1. We heat water for the test to 35-40 degrees, if higher, then the yeast will die and the dough will not foam. Pour warm water into a bowl, add active yeast, flour (6 tbsp), sugar and mix until sugar is dissolved. Leave the yeast mixture in a warm place for 15 minutes until frothy.
  2. Mix the flour in a large bowl with salt (2 tsp) and, as the dough fits, pour into the bowl. Add oil and knead the dough with your hand for 4-6 minutes, until it lags behind your fingers. We give a round shape and leave it in a warm place for 15 minutes, until the dough rises 1.5 times.
  3. Cut the fish fillet (white or red) finely, peeled potatoes in circles, onions in strips.
  4. We spread the dough on the surface with flour and divide in half. We roll one half into a thin layer and place on a greased baking sheet. Put the prepared potato circles on the dough, retreating from the edges by 2-2.5 centimeters. Sprinkle potatoes with salt, pepper and spread fresh fish. Add onion to it on top, sprinkle with pepper, salt and distribute pieces of butter.
  5. We roll out the second half a little less than the first, cover the pie and fasten the edges tightly. To give beauty to the pie, leave a little dough and cut various decorations out of it.
  6. To get a golden color when baking, grease the dough with a beaten egg. We send a delicious pie to the oven at 180 degrees for 70-75 minutes.

Fish and Rice Pie

Pies with this filling can be baked from ready-made puff, yeast, quick-fill or unleavened dough. The filling is prepared from fresh or canned fish. To make the pie with fish and rice juicy, the filling is supplemented with onions, and for flavor, fresh fish is pre-fried. At 600 gr. fish or canned food take 100 gr. rice. Rice is boiled until soft, washed and thrown into a colander. The fish is ground, add ready-made rice, chopped onion, salt, pepper and mix it.

Open canned fish pie

 

An open canned fish pie never turned out dry if you fill the filling with grated cheese with sour cream or pour over whipped sour cream with eggs. You can knead any dough, but the cake will turn out to be especially tasty from unleavened dough.

Ingredients:

  • Flour - 150 gr. (+ 1 tbsp);
  • Margarine - 110 gr.;
  • Sour cream - 220 gr. (+ 3 tablespoons);
  • Extinguished baking soda - ½ tsp;
  • Canned fish (saury, mackerel) - 1 can;
  • Chives - 1/3 of a bunch;
  • Chicken egg - 4 pcs.;
  • Salt.

Cooking:

  1. Melt margarine, cool slightly and pour into a bowl. Add sour cream (3 tbsp) to margarine, salt, soda and mix. Spread flour in portions and knead smooth dough.
  2. We roll out the dough with flour on the surface, put it into the mold, forming the sides, and make the punctures with a fork.
  3. Grind the canned fish and put it on the dough. Sprinkle with chopped green onions.
  4. In a bowl, beat sour cream, eggs and flour (1 tablespoon). Pour the prepared mixture of fish stuffing. We bake a delicious open pie at 180 degrees 45 minutes.

Beer Cake Recipe

Pies from fresh or canned fish are made from dough based on light beer, which gives an airy and delicate texture. For 2 cups of flour, take ½ liter of beer and about 200 gr. culinary margarine. First, the dough is prepared as a shortbread, rub cold margarine with flour with your fingers, then light beer is poured and a thick dough is kneaded, which is cooled for 10-15 minutes. The dough with the filling is baked at 200 degrees 40 minutes.

Choose any recipe for a quick fish pie, cook with pleasure and delight your loved ones with delicious pastries.

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