Puff pastry fish pie is a great appetizer and a great option for a hearty snack. In addition, if there is already a ready-made dough, it will not be difficult to make such a pie even for people who are not familiar with the basics of cooking. As an addition to the fish filling, you can use any products: potatoes, rice, onions, carrots, boiled eggs, hard cheese, feta cheese, cottage cheese, bell pepper, garlic.

Quick Puff Pastry Fish Pie

Pie with canned fish is a good option for baking in haste. The main thing is that in the refrigerator and freezer there is a stock of purchased or self-cooked puff pastry and canned fish. It is possible to bake both from puff yeast dough and from yeast-free - there is no difference. Of course, you can make your own dough from the very beginning, but it takes too much time, so this option is not suitable for everyone.

 

A set of products per pack (450 g) of puff pastry:

  • canned fish - a pair of jars of 250 g;
  • onion - 2 heads;
  • butter - a slice of 30 - 50 g;
  • eggs - 1 pc. (for processing the surface of the cake);
  • salt, pepper, oil - as needed.

Sequencing:

  1. Defrost the cake mix in advance, then roll it out, forming two blanks, and put one of them on a baking sheet. To issue borders.
  2. Chop the onions arbitrarily and fry them until golden brown. Mash the fish with a fork and mix with the already cooked frying.
  3. Put the prepared filling on the base.
  4. Cut the butter into small pieces and spread evenly over the fish filling.
  5. Cover the fish layer with a second sheet of dough and pinch around the edges. Make a few holes on top with a fork.
  6. Lubricate the product with a beaten egg and place in an oven already preheated to 200 ° C.

Bake for about a third of an hour until the dough is lightly browned.

Cooking with cabbage

Of course, you can use both fresh and frozen raw materials. In this case, the work will be increased, because you have to pre-process the product: defrost the carcass, clean, take out the bones, cut the fillet into pieces.

You can make the taste of fish brighter with a simple marinade of lemon juice, onions, seasonal herbs, salt and pepper.

You can use ready-made seasonings for fish. In some recipes, you also need to boil, stew or bake the whole carcass in whole or in advance. Stew fish for the filling is recommended with cream, mustard, tomato paste, so that it is juicy and fragrant.

The pie with pink salmon and cabbage is both tasty and healthy.

What is needed, except for a packet of puff pastry:

  • pink salmon fillet - half a kilo;
  • cabbage - a pound;
  • large onion - 1 pc.;
  • butter - a 50-gram slice;
  • oil, salt, pepper - at personal discretion.

Cooking:

  1. Defrost the dough.
  2. Prepare the fish, cut into small pieces, salt, pepper and mix well.
  3. Finely chop the vegetables and stew a little over a quarter of an hour.
  4. Lubricate the pan with oil. Roll out the dough into 2 layers.
  5. Put the base on a baking sheet, gently tucking the edges so that the filling does not fall out.
  6. Put half the vegetable mass, then the fish and the rest of the cabbage.
  7. Cover with a second sheet of dough, connect the edges and make a couple of punctures.

Bake for at least 35 minutes. If prepared canned food is used instead of pink salmon fillet, the cooking time is reduced to 25 minutes.

With spinach

Open cakes are often made with spinach. Instead of this ingredient, other vegetables or greens are often used - sorrel, green onions, broccoli, green beans.

What do you need:

  • a pack of dough - 1 pc.;
  • canned food - 2 cans;
  • spinach - 400 g (in any form: fresh or frozen);
  • milk - half a glass;
  • hard cheese - a 100-gram piece;
  • eggs - 3 pcs.;
  • salt with pepper - to taste.

 

Instead of milk, you can use cream, sour cream or even mayonnaise.

The cooking process is not particularly different from the previous ones:

  1. Defrost frozen ingredients.
  2. Roll out the dough. Grind the spinach.
  3. Lubricate the mold with oil, evenly lay out the base, form “fences” so that the egg-milk filling does not spread.
  4. Drain the liquid from canned food and mash their contents.
  5. Spread a layer of fish on the dough, then spinach.
  6. Beat eggs with milk and chopped cheese. Salt and pepper.

Pour mixture of cake and bake for about half an hour.

Cooking with Potatoes

This culinary product can be prepared both on the basis of raw potatoes, and with ready-made mashed potatoes.

This recipe is good because in this way housewives can effectively use the mashed potatoes remaining after the holidays, which no one wants to eat.

Products:

  • dough - 1 pack;
  • canned fish - 1 - 2 cans;
  • onion - 2 pcs.;
  • potatoes - 3 pcs.;
  • salt with pepper - to taste.

Sequence:

  1. Combine canned food with chopped onion. Salt and pepper.
  2. Cut peeled potatoes into thin slices.
  3. Roll out the dough in the shape of a rectangle. Put the potatoes in a wide stripe in the center, on top - fish with onions.
  4. Make cuts on both sides to make thin strips of dough. They need to be wrapped on each other so that a beautiful wicker is obtained.
  5. Optionally, before you put the cake in the oven, you can grease it with yolk.

Bake for about 40 minutes. If ready mashed potatoes are used, the cooking time is reduced. In this case, the culinary product must be baked before browning.

Fish cake with rice

Often they make a pie with fish and rice, as it is not only affordable, but also hearty pastries. The ingredients for cooking are found in every home.

In addition to the standard packaging of dough and a pair of jars of canned food, we will need such components:

  • rice - 120 g;
  • large onions - 2 heads;
  • cream - ¼ st .;
  • egg or only yolk - 1 pc.;
  • greens - a bunch;
  • salt and pepper - as needed.

Cooking Instructions:

  1. Rinse the cereal.Boil water and boil rice until cooked. A little salt.
  2. Roll out the previously thawed dough into 2 layers.
  3. Knead the fish with a fork. Finely chop the greens and combine with canned goods, cream and rice.
  4. Put the prepared filling on the first sheet of dough evenly and cover it with the second sheet.
  5. Carefully pinch all the edges, make punctures and grease the product with an egg for a beautiful ruddy shade.

Bake no more than half an hour.

Simple pies with fish filling can be baked quite often, since all the ingredients for them are available at any time and are inexpensive.

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