How to bake a saury pie in the oven. Jellied pie with saury on kefir

Can't get past famous sauce Bolognese. Perhaps he is the most famous among us, and even those who are not particularly interested in cuisine have heard this cherished word at least once.

However, there is a big mistake here. Many associate Bolognese with liquid tomato sauce to the pasta. In fact, the classic Bolognese is nothing more than a stew. Have you seen liquid stew anywhere?) The right sauce quite homogeneous and at first glance dry, but as soon as you start mixing it with pasta, the sauce opens up. The pasta is saturated with the persistent aroma and taste of the sauce, and an excellent dance begins.

First, let's prepare the vegetables. Finely chop the onion, celery and carrots (I grated).

This trinity has the Italian name soffrito, and in French - mirepois. Used in other sauces, soups and other dishes.

Saute vegetables until soft and set aside.

Let's get to the meat part. We take the meat in half (pork and beef). A big mistake is when you add minced meat to vegetables and fry it there. For a rich, strong taste, you need to caramelize the meat, in other words, fry to a crust. Minced meat is well kneaded with a spatula so that there are no large lumps of meat.

First, the meat will be stewed in own juice. Gradually, you will hear that it is no longer gurgling, but fried. No need to burn the meat, just brown it a little, like this:

It's time to cook the pasta.

Rule 1110

The Italian rule for cooking pasta is called 1110 for short. Easy to remember and important to follow - for every 100 grams of pasta, 1 liter of boiling water and 10 grams of salt are prepared. Then cook according to the instructions on the package.

While the pasta is cooking, mix the meat with vegetables, add our tomatoes with juice and cook over low heat for forty minutes to an hour. IN classic recipes stew cooks up to 4-6 hours, but we will not be so pedantic) At the very end, add garlic.

In no case should you mix the sauce with pasta immediately. It’s better to do it already in a plate, it’s tastier!

• Pasta - 300 gr.
• Onion - 1 pc.
• Celery - 1 stalk
• Carrot - 1 pc.
• Minced beef - 200 gr.
• Minced pork - 200 gr.
• Tomatoes in juice - 1 can.
• Garlic - 3 cloves

The recipe says to use eggs. room temperature? There is no need to prepare for this in a few hours. Just dip a cold egg into the bowl with warm water. It will quickly come to room temperature.

Looking for a place to put a bowl of yeast dough to make it rise better? Turn on the oven to 180 degrees, after 3 minutes turn off the oven and put the bowl with the dough in it. The heat will be great for the dough to rise.

For a brighter and greener pesto, soak the basil in boiling water for 30 seconds and then into an ice bath. Everything else is according to the recipe. You will be surprised what a nice color pesto will be even in pasta.

Don't have a citrus juicer? Squeeze citrus fruits with your hands, but cut them in half lengthwise (from spout to spout), I swear - this will squeeze out more juice. Well, a bonus, fewer seeds will fall into the cup.

It turns out that the older the egg, the easier it will be to clean it after cooking. If you love boiled eggs- just set aside a few from each new purchase for this very purpose. And use fresher ones in baking or for omelettes.

Have you noticed that homemade ice cream is covered with ice crystals after a couple of days in the freezer? Try to replace glass mold on plastic. Most likely, the fact is that the glass cools faster than the ice cream inside, creating a temperature imbalance.

If the recipe calls for creating steam in the oven, they usually say put a bowl of water on the bottom shelf. Instead, take a cupcake pan and fill each cup with water. With this form, it is much easier to manage, you will not spill anything and will not burn yourself.

Whenever you use a very batter or filling - pour them into a mold that is already installed in the oven (slightly push the baking sheet or grate out). This way you won't spill anything as you carry the mold to the oven.

When you cook pasta with sauces, you always want to get less. dirty dishes. Instead of using a colander, simply place a large knife over the pot. It will perfectly drain the water, holding back the paste. Especially effective when you cook only 2-3 servings.

Get a big ziplock bag. Put the leftover vegetables in it and store in the freezer. When it accumulates decently, in large saucepan bring the water to a boil, put all the vegetables from the bag and cook for an hour and a half. Strain and get a great homemade broth.

The cleanest and easiest way to get the seeds out of a pomegranate is to cut it in half and put each half in a zip lock bag. Place the bag in the palm of your hand so that the half rests flat on it. With each hit with a wooden spoon, you will receive separated seeds. And thanks to the package, everything around will remain clean.

Store bananas separately from all other foods. They release substances that contribute to the rapid deterioration of products, and in addition, they sometimes unpleasantly flavor bakery products.

To bring the butter to room temperature faster, cut it into small cubes and arrange them on a plate, the larger the surface of the butter will interact with warm air, the faster it will heat up.

An easy way to clean your microwave. Pour half the water into the cup, cut the lemon, squeeze the juice into the bowl and throw the halves into the same place. Heat at maximum power for 3 minutes. Let stand for another 5 minutes, then open the lid and paper towels wipe the walls inside, all the dirt will be perfectly washed off.

Sometimes we overexpose the cakes in the oven. Don't worry, just cut off the burnt parts, and then grease the cake simple syrup- it will return moisture and aroma to it, and if you make such a syrup in advance and flavor it with herbs and spices, it will be even tastier.

Do you know how easy it is to clean the blender bowl after use? Pour warm water into it and add a couple of drops of soap, cover and beat for 30 seconds. Steam and soap will do all the dirty work.

Have you noticed that on the second day the pasta dries out when you heat it in the microwave? And try steaming it a little - add a couple of tablespoons of water / broth to a plate, and cover with a special dome lid on top or just cling film. Then everything is as usual.

Nothing separates people like taste and unites people like appetite.

Boris Krutier

Everything you see I owe to spaghetti.

Sophia Loren

Warhol's images of Campbell soup are a brilliant satire of culture, and the soup itself is a brilliant satire of food.

Craig Kilburn

My friend Lily can spot 157 different varieties cheese just by looking at the label.

Caroline Ahern

Whoever divides gets the last piece.

Mrs Rawson

Hunger tames even a lion.

Daniel Defoe

Health is much more dependent on our habits and nutrition than on the art of medicine.

Rybnik - old Russian dish, which was prepared both for every day and for feasts in families of different classes. Any dough for a fish pie can be prepared - puff, yeast, sour cream or kefir. Today one of the most popular recipes fisherman is homemade pie with saury. The dish is easy to prepare, very tasty and satisfying.

The history of the fish pie is long, it is believed that pies appeared when it was customary to use bread instead of dishes. The pie was convenient in that it did not require cutlery and crockery. The fish was baked whole in the dough. Pies are associated with a holiday, a feast and are repeatedly mentioned in the classics of Russian literature as an indispensable attribute of a feast.

This quick recipe pie with fried or boiled saury. The dish can be prepared for tea or as a main dish for lunch. closed pie with potatoes and saury, it is convenient to take with you for a snack to work or to nature.

Cooking takes 1 hour 20 minutes.

Ingredients:

• fried saury - 400 gr;
• egg - 2 pcs;
• boiled potatoes - 4 pcs;
• flour;
• onion - 1 pc;
• mayonnaise - 100 gr;
• butter;
• greenery;
• salt to taste;
• soda - 0.5 tsp

Cooking:

1. Beat eggs with mayonnaise with a mixer or blender. Add salt, soda and stir.
2. Gently fold the flour into the eggs. The consistency should be thick sour cream.
3. Grate boiled potatoes on a coarse grater.
4. Grease a baking dish with oil and lay out half of the dough. Spread the dough evenly over the mold.
5. Lay a layer of boiled potatoes on top.
6. Remove bones from saury and mash with a fork.
7. Put a layer of fried saury on the potatoes.
8. Chop the greens with a knife.
9. Chop the onion into half rings.
10. Put a layer of onions and herbs on the saury.
11. Put the rest of the dough on top of the greens.
12. Bake the cake for 40 minutes at 180 degrees.

Jellied pie with saury and rice

Delicious full lunch for the whole family with a main dish of jellied pie with rice and saury. liquid pie prepares quickly and does not require skills and abilities experienced chef. A simple recipe for kefir dough can be prepared by any housewife. The dish can be prepared for tea drinking, for lunch or festive table.

It takes 1 hour to make the pie.

Ingredients:

• canned saury without oil - 500 gr;
• onion - 150 gr;
• flour - 250 gr;
• sour cream - 100 gr;
• boiled rice - 150 gr;
• kefir - 250 ml;
• egg - 3 pcs;
• vegetable oil;
• soda - 0.5 tsp;
• salt.

Cooking:

1. Drain the juice from the canned food and mash the saury with a fork.
2. Chop the onion and fry until golden brown in oil.
3. Add onion and rice to the fish, mix thoroughly.
4. Whisk eggs with kefir, sour cream, salt and soda.
5. Sift the flour through a sieve and add to the beaten eggs. Add flour gradually, stirring and whisking with a whisk until the consistency of liquid sour cream.
6. Cover the baking dish with parchment. Lay out half of the dough. Put the filling on top and pour the second half of the dough.
7. Bake the cake in the oven for 40 minutes at 180 degrees. Check for readiness wooden skewer- pierce the cake and if the skewer is dry, then the dish is ready.

Yeast pie with saury is juicy and satisfying. The dish can be prepared for tea, for lunch, a holiday or take with you to nature.

It takes 1.5 hours to make the pie.

Ingredients:

• flour - 3.5 cups;
• milk - 1 glass;
• saury - 1 kg;
• butter - 100 gr;
• yeast - 30 gr;
• egg - 3 pcs;
• dill;
• salt - 1.5 tsp;
• sugar - 1.5 tbsp. l.;
• vegetable oil;
• ground black pepper.

Cooking:

1. Remove the bones, entrails, fins and head from the fish. Peel off the skin carefully.
2. Cut the fish into small pieces and fry in vegetable oil, salt and pepper.
3. Dissolve yeast in warm milk.
4. Add 0.5 tsp to milk. salt and sugar. Enter a glass of flour and mix until the lumps disappear.
5. Leave the dough in a warm place for 1 hour.
6. Melt the butter and add to the dough. Whisk two eggs and fold into the batter.
7. Add a glass of flour and mix the dough thoroughly. Grease your hands vegetable oil and knead the dough.
8. Chop the onion into rings and stew until soft in the oil in which the saury was fried.
9. Finely chop the dill with a knife.
10. Set the fish and onion to cool. Divide the dough into two equal parts.
11. Put one part of the dough on a baking sheet or in a baking dish greased with vegetable oil.
12. Put a layer of fish and a layer of onion on the dough. Put a layer of dill on the onion.
13. Place the second part of the dough on top and flatten, pinch the edges.
14. Remove the pie blank in a warm place for 20 minutes.
15. Bake the cake in the oven at 180 degrees for 45 minutes.

Ingredients:

• saury - 600 gr;
• puff pastry- 400 gr;
• onion - 1 pc;
• yolk - 1 pc;
• vegetable oil;
• salt;
• bell pepper - 250 gr.

Cooking:

1. Clean the fish from bones, skin, head and fins.
2. Defrost the dough, divide into two parts and roll out with a rolling pin.
3. Put the fish in the center of the dough, pepper and salt.
4. Cut the onion into half rings and fry in oil until golden brown.
5. Finely chop the pepper and sauté until soft.
6. Put the onion on the fish.
7. Put a layer of stewed pepper on top.
8. With a sharp knife, make perpendicular cuts from the filling to the edge of the dough.
9. Cover the filling crosswise with the strips of pastry at a 45-degree angle.
10. Beat the yolk with a whisk and brush the surface of the pie.
11. Put the pies in the oven for 45 minutes and bake at 180 degrees.

Open pie with saury and cheese

Fragrant open pie with saury and fish can decorate any festive table. Available components allow you to cook a dish all year round for tea or lunch.

Cooking takes 1 hour.

Ingredients:

• canned saury - 2 cans;
• butter - 200 gr;
• egg - 6 pcs;
• green onion- 1 bunch;
• sour cream - 200 gr;
• hard cheese - 100 gr;
• processed cheese - 100 gr;
• flour - 4 cups;
• salt - 1 tsp;
• soda - 1 tsp;
• mayonnaise - 150 gr.

Cooking:

1. Mix 2 eggs, sour cream, butter, salt, soda and flour in a bowl. Knead the dough. Roll into a ball and cover with cling film.
2. Hard boil 4 eggs.
3. Separate juice from canned saury. Crush the fish with a fork.
4. Grate melted cheese or crush with a fork.
5. Finely chop the onion.
6. Grate hard cheese.
7. Grate boiled eggs.
8. Mix cheeses, green onions, eggs, mayonnaise and saury. Stir until evenly distributed.
9. Grease a baking sheet with butter.
10. Roll out the dough and place on a baking sheet, leaving sides 2-2.5 cm high.
11. Lay out and evenly distribute the filling over the dough.
12. Place the tray in the oven for 40 minutes. Bake the cake at 180 degrees.

jellied pie with saury - this is very interesting and unusual dish which even a novice cook can cook. This pie is interesting just because it is savory, while most of us are used to sweet pastries. As mentioned, this dish is unusual, because the hostess does not have to fiddle with dough and dough for a long time, because the pies with saury presented below are jellied.

Of course, the main ingredient of each pie will be canned saury - very popular and, no doubt, useful product. The advantages of eating saury dishes include them low calorie- no more than 500 kcal per 100 grams ready meal. In saury, like in any other fish, there is a lot of protein and no carbohydrates, so this fish is ideal for dinner. Also, saury saturates our body with various vitamins, including vitamins D, A, E and others.

Quick kefir jellied pie with canned fish

Ingredients:

For test:

• 2 eggs
• 1 glass of kefir
• A pinch of salt
• 1.5 cups flour
• 0.5 teaspoon soda

For filling:

• 1 medium potato
• 1 can of saury (or other canned food)

Immediately you need to turn on the oven and set it to heat up to 180 degrees, since the direct preparation of the pie takes very little time.
Beat eggs with salt, and mix soda with flour. Pour kefir into egg mixture. Combine wet and dry ingredients and mix thoroughly. Knead the dough, according to the consistency it should be without lumps, sparse and tender, similar to thick condensed milk.

We proceed to the preparation of the filling. Potatoes need to be washed, peeled and cut into medium-sized strips. Put the saury in a separate plate, and, without separating the oil, crush with a fork. Please note that you do not need to puree the fish, you just need to divide the saury into small pieces and mix with oil.
Lubricate the form in which the cake will be prepared with oil and pour exactly half of the dough into it. Spread evenly over the bottom of the dish and lay out the potatoes.

Salt and pepper if desired. Lay the fish on top. It is not necessary to press down the filling, it will sink into the dough during cooking. Pour the filling with the remaining half of the dough and put in the oven. The first 15 minutes is not recommended to open the oven. After 30 minutes the cake will be ready.

Jellied pie with saury from mayonnaise dough

Dough Ingredients:

• 150 grams of sour cream
• 3 eggs
• 1 cup mayonnaise
• 6 tablespoons flour

Filling Ingredients:

• 1 can of canned saury
• 2 onions
• A pinch of salt
• 5 potatoes

Put the oven to warm up to 200 degrees, heat the pan with oil on the stove. Peel and cut the onion, fry the onion in oil. Mix mayonnaise with sour cream and eggs, mix, add flour, knead the dough. The batter will be runny, a little thicker than standard pancake batter.

Remove saury from the jar, crush with a fork. Potatoes should be thoroughly washed and peeled, then cut into circles. Grease a baking sheet with oil, pour half of the dough and lay out the filling in layers: potatoes (it needs to be salted and peppered), saury, onions. Place the pie in the oven for 45 minutes. The dough will rise and brown. After cooking, brush the top of the cake with a slice butter.

Pie with saury from yeast dough

Dough Ingredients:

• 2-3 cups flour
• 1 glass of milk
• 2 packets dry yeast (or 2 teaspoons)
• 2 teaspoons salt
• 1 teaspoon sugar

Filling Ingredients:

• 4-5 bulbs
• 5-6 medium potatoes

Sift flour onto a board. Make a well in the flour mound. Mix all dry ingredients in a well and pour in milk. Knead the uncooked dough and put it in a warm place. Pre-covered with a towel. To prepare the filling, you need to peel the potatoes and onions and chop them finely. The fish should be mashed with a fork in a separate bowl, after draining the liquid from the cans.

During the preparation of the filling, the dough should rise and swell. Divide it into 2 parts and roll out not thickly according to the size of the baking sheet. Put the filling on a baking sheet in layers: potatoes, onions and saury. Roll out the second part of the dough and cover the filling, carefully pinching the ends of the pie. Prick the cake with a fork in several places. Put in a preheated oven at 180 degrees for 40 minutes and wait for readiness.

Canned pie in a slow cooker on yeast dough

Dough Ingredients:

• 80 ml water
• 15 grams fresh yeast
• 15 grams butter
• 250 grams of flour
• 1 egg
• 1 teaspoon sugar
• 0.5 teaspoon salt

Filling Ingredients:

• bunch of green onions
• 1 can of saury in its own juice
• 2 eggs

IN warm water you need to dissolve sugar and yeast and leave this mixture for 10 minutes
When the yeast forms a foamy cap, it can be added to the flour. Sift the flour beforehand and add the egg, salt and a softened piece of butter there. Knead the dough, cover with a towel and leave in a warm place for 50 minutes.

To prepare the filling, you need to boil hard-boiled chicken eggs and grate them or chop them finely. The onion should also be finely chopped, and the saury should be mashed with a fork without draining the liquid. Mix all the ingredients for the filling.
When the dough will do and rise, it must be divided into 2 parts and rolled out according to the shape of the bottom of your multicooker. In this case, it is necessary to leave the dough for pinching the cake.

Lay the first part of the dough in a mold, lay out the filling, evenly distributing it, put the second part of the dough on top and firmly stick the edges of the dough so that the filling does not fall out. Turn on the multicooker on the Baking mode and leave to cook for 40 minutes. After this time, the cake should be turned over and left to brown its second side for another 20 minutes in the same baking mode.

Delicate jellied saury pie with rice

Dough Ingredients:

• 250 grams of low-fat kefir
• 1 cup flour
• A pinch of salt
• 0.5 teaspoon soda
• 0.5 cup low fat sour cream
• 3 eggs

Filling Ingredients:

• 1 cup boiled rice
• 2 cans of canned saury
• 2 onions

You should first turn on the oven to heat up to 180 degrees, boil the rice in slightly salted water and fry the onion in oil until golden color. Mix all the ingredients for the dough in one bowl, except for baking soda and flour. Thoroughly mix the mixture and sift flour into it along with soda. Mix the resulting dough.

Put the saury in a separate bowl and mash with a fork. To drain the liquid or not is the desire of the hostess, but the chefs still recommend leaving a little bit of liquid (oil / juice). Mix onion and rice with fish. The filling is ready. Divide the dough into 2 parts. Grease a baking dish with oil. Pour half of the dough onto a baking sheet and spread the filling evenly over it. Pour the remaining dough and put in the oven to bake for 40 minutes until golden. Brush with butter before serving.

A definite plus this pie is that it can be eaten both cold and hot, which undoubtedly makes it particularly versatile and fast.

The saury pie recipe will help out when you need to quickly feed your family or guests who have come. For this baking you will need yeast dough. You can cook it yourself, or you can buy ready-made.

The recipe for saury pie can be changed by adding your favorite spices to the filling

Ingredients

Saury in oil (canned) 1 can Rice boiled 1 stack Bulb onions 1 piece(s) chicken egg 1 piece(s) Sugar 0 tbsp Boiled water 1 stack Wheat flour 300 grams Yeast 1 tbsp Milk 1 stack

• Servings: 8
• Cooking time: 35 minutes

Popular saury pie recipe

To obtain fluffy pie with saury, as in the photo, use the recipe with yeast dough.

First prepare the yeast. To do this, mix milk and water, add sugar and yeast there and mix well. Place the container with the mixture in a warm place, wait until the yeast is completely dissolved and foam forms on the surface.

In a deep container, beat the egg, salt, beat with a whisk. Pour in the yeast mixture, stir gently and add the sifted flour.

Knead a homogeneous dough until it stops sticking to your hands. Transfer the mass to a container, cover with cling film and place in a warm place. When it increases in volume, remember it and leave it warm for a while.

Roll out most of it into a layer, put it in a baking dish, evenly distribute the boiled rice on top. Mash the saury and place on top of the rice.

Distribute the onion cut into half rings over the fish, cover with the rest of the dough. Pinch the edges tightly and make several cuts on the surface of the cake. Bake at 170 degrees until deep golden brown. This takes approximately 30-40 minutes.

Quick fish pie with saury

This the recipe will do for organization a simple dinner or a quick tea party.

Have to take:

• ready-made puff pastry - 2 sheets;
• canned saury - 2 cans;
• onions - 2 pieces.

Defrost the dough at room temperature. Lightly roll out 1 layer, put it in a mold. Saury needs to be mashed and mixed with finely chopped onions. Spread the filling evenly over the dough, cover with a second rolled layer, fix the edges. For reliability, they can be slightly moistened with water. Send to the oven preheated to 180 degrees for 15-20 minutes. See if the test is ready, sometimes it can take longer.

Can also be used with saury mashed potatoes or greens for the filling. The more onions in it, the juicier it will be. Do not overdo it with salt, especially if there are not very many ingredients in the pie - it is already present in canned saury. Additionally, the filling can be sprinkled with lemon juice.