The best classic fish pie recipe. Fish pie - preparing dishes

Fish pie is a baked dough product with fish filling. It can be anything in shape: rectangular, oval, round, heart-shaped - just let your imagination run wild! Fish pie can be made from any dough: yeast, puff, unleavened, etc. The number of recipes for such baking is huge. A fish pie is not just a hearty and tasty meal, but also a wonderful decoration for a festive and everyday table, it is meetings with loved ones and communication with family and friends.

Fish pies deservedly take pride of place on the Russian table. This is a truly national dish that has come down to us from time immemorial. Such a long existence of a favorite dish made it possible to significantly improve the traditional baked fish dish, “dilute” it with other components that perfectly match the taste with tender dough and the main filling. Rice, potatoes, mushrooms, cheese, vegetables, herbs, spices - and this is not an exhaustive list of what you can add to a fish pie.

As you know, pies are open, half-closed and closed. We strictly bake fish products in a closed type, that is, we seal the filling tightly on all sides with dough. This rule should be followed at all times to prevent loss of moisture and drying of the product. Any kind of fish is suitable as a raw material. Whether it is river or sea, salty or fresh, red or white. It all depends on individual preferences and tastes.

Fish pie - preparing dishes

A well-chosen form for baking a fish pie is one of the most important elements of success. Today, stores have a huge range of baking utensils made from completely different materials: cast iron, ceramics, non-stick aluminum, silicone, etc.

Cast iron is the best option. Cast iron has a good heat distribution effect, which allows the fish pie to bake evenly in the oven. In addition, cast iron cookware is durable and can last for generations.

Unfortunately, cast-iron pans are not so easy to find on store shelves now, so aluminum pans with non-stick coating can serve as an excellent alternative to such cookware - the most affordable and common option today. It is preferable to choose thick-walled aluminum cookware, because, as practice shows, thin-walled pans have an unstable non-stick coating, so their service life is short.

Silicone baking utensils are also very popular among caring housewives. As for heat-resistant glass molds, it is better not to use them in baking. Firstly, the cake is not always evenly baked in such dishes. Secondly, it is worse separated from the glass walls.

Fish pie - food preparation

The main ingredients of a fish pie are flour and, in fact, fish. For baking, mainly premium flour is used. Fish must be carefully prepared before baking. Defrost at room temperature, if it is frozen, gut, carefully removing the entrails, tail, fins, head, spine and cut into small pieces, which will allow the fish to bake at the same time as the dough and other ingredients.

The dough of a Russian fish pie should be sour, “live”, as it was customary to figuratively call it in the old days. Kefir, sour cream, curdled milk, whey and even beer are used as a starter along with yeast to achieve the best taste properties. Often these components are combined in various variations, which allows you to diversify the taste and consistency of the dough.

A great variety of rich ingredients that make up the dough. First of all, it is milk, vegetable and cream fats, eggs. Freedom in the choice of ingredients allows each housewife to add an imprint of individuality to her homemade recipes.

Fish pie - the best recipes

Recipe 1: Quick Fish Pie

The secret of this recipe lies in the dough. It will take you no more than five minutes to prepare it, but the dish, despite this, will turn out to be very tasty. Surprise your family with a light and original cake!

Ingredients: For the test: a package of kefir - 500 ml with a fat content of 3.2%, a jar of fat mayonnaise, ½ tsp. soda, raw eggs - 2 pcs., a pinch of salt, a table. l. sugar, flour in / c. For the filling: pink salmon fillet - 800-1000 gr., 2 large onions, plum oil. - 70 gr., salt and pepper.

Cooking method:

1. In a bowl, prepare the dough. To do this, mix the listed ingredients, beat the mixture lightly and, gradually adding flour, bring the dough to a sour cream consistency (it should not be too thick). Beat all the lumps well.

2. Cut the fish fillet into thin pieces, put in a plate, salt and pepper.

4. We put the future cake in an oven preheated to 200 degrees and bake until ready, which can be checked with a match. Pierce the pie with a match, if the dough sticks to it, then the fish dish is not ready yet.

The finished fish pie should be removed from the oven, greased with fat (creamy, vegetable or margarine) and covered with newspaper sheets or a linen towel for several minutes.

Recipe 2: Yeast Dough Fish Pie

If everything is done correctly, the cake baked according to this recipe will turn out excellent, and the dough will simply melt in your mouth. Prepare the so-called "fast" dry yeast for the dough, so it will rise faster. And after it fits, take it in and let it rise again. After that, you can start baking.

Ingredients: For the test: kefir 500 ml, a package of dry yeast - 11 gr., salt - 2 tsp, sugar - 3 table. l., two raw eggs, 6 table. spoons of vegetable oil, 1-1.2 kg of flour in / c. For the filling: a kilogram of fatty fish fillet (of your choice), 2-3 onions, 50 gr. drain. oils, pepper and salt.

Cooking method:

1. While the dough cooked in a deep bowl is suitable, prepare the filling. We cut the fillet into pieces, salt, pepper, mix with chopped onion half rings, you can sprinkle the filling with lemon juice, and let it brew a little.

2. So, our dough has come up. Grease a baking sheet, roll out a layer of dough, lay it on the bottom, and evenly spread the filling and pieces of plums on top. butter, then seal it with a layer of dough, remember to seal the edges well.

3. Place your future pie in a preheated oven (up to 180-200 degrees) and bake until done. Increase the heat as needed during baking to form a nice crust.

When the dish is ready, remove it from the baking sheet onto a flat dish covered with a paper sheet, and grease it on top, cover with a napkin or towel for a few minutes.

Recipe 3: Lick Your Fingers Fish Pie

A pie prepared according to this recipe will turn out very juicy and tasty with any fish. It does not require any special virtuoso skill, it is prepared quite quickly and simply.

Ingredients: For the dough: egg - 1, half a glass of milk, baking powder - four tsp, drain. oil - 200 gr., flour in / c - 3 cups, salt half a teaspoon. For the filling: fish fillet - 400 gr., spices for fish (at your discretion), lemon juice - 2 tsp, a couple of onions, mayonnaise - 3 tbsp. l., 30 gr. sour cream, herbs.

Cooking method:

1. Egg with milk (together) must be beaten with a mixer. Add salt, melted plums. oil, baking powder and beat again. Add flour while stirring. Knead a soft, friable dough and remove it for half an hour.

2. While the dough is coming up, cut the fillet into pieces, season them with spices, salt, sprinkle with lemon juice. Onion cut into half rings.

3. Divide the finished dough into 2 parts. Spread the first part on the bottom of the leaf, then spread the fish evenly, put the onion on top, coat the filling with mayonnaise, sprinkle with chopped herbs and pieces of butter and seal with the remaining rolled out dough. Pinch the edges, grease the cake with sour cream.

- Before sending the cake to the oven, pierce it with a fork in several places or leave a small hole in the center for steam to escape;

- If you leave voids on the baking sheet around the pie, the dough will bake better and more evenly;

- After cooking, fish cake should not be left for a long time on an iron sheet, as it will soon become wet and acquire an unpleasant taste of metal;

- If the crust browns too quickly during baking, cover the cake with a wet sheet of paper;

- If the cake starts to burn, you can also put a bowl of water under it;

- After sending the fish pie to the oven, carefully close the lid, because with strong cotton the dough will settle;

- If the cake is stuck to the pan, hold it over the steam for a couple of minutes, after which it will easily lag behind the bottom.

We have outlined, perhaps, the most important moments in the preparation of a fish pie. We hope our recommendations will help you bake it correctly and please your beloved family and friends with a simple, at first glance, but very tasty dish! Bon appetit!

"Pie" and "feast" are words of the same root. And this means that for any holiday or celebration, pies with various fish fillings will decorate your table. Especially popular in Russian cuisine are pies with fish, which can be cooked open and closed, large and small. The choice is yours - whichever you like the most.

Which dough do you prefer?

Many housewives have their own priorities when choosing fish pie dough. Some prefer puff, others - yeast, others believe that it is best to use yeast-free or batter. There are no strict canons here, because everyone has their own taste and their own time for cooking. And the fish filling is perfect for all the types of dough listed above.

What kind of fish to choose for the filling

We all know that fish is an excellent source of nutrients, trace elements, fatty acids and vitamins. In each of its forms, fish oil is necessarily present, which is an indispensable source of vitamin D for humans. Also, fish, especially sea fish, have a large amount of polyunsaturated fatty acids, which do not deposit cholesterol on the walls of blood vessels. This is a great product for kids and older people.

For homemade pies, any kind of fish is suitable, as long as it is not bony. Otherwise, it will not be very pleasant to choke on a bone along with a delicious meal. It is best to take marine life for the filling, namely:

• mackerel;
• salmon;
• cod;
• herring;
• halibut;
• sterlet;
• sturgeon;
• trout.

From river fish, carp, pike, perch are perfect for pies, and some housewives perfectly prepare pies with canned fish.

We start kneading

If you are preparing a festive fish pie, yeast dough is most appropriate in this case. It will look beautiful on an elegant table.

We will need:

• 0.5 cups of warm milk, heated to about 35-40 degrees.
• 1 raw egg.
• 10 g fresh yeast.
• Approximately 2 tablespoons of sugar.
• Salt to taste, but no more than one teaspoon.
• 80 g butter, which needs to be softened.
• 450 g flour, which must be well sifted.

The dough for the fish pie is prepared like this. First, we dilute the yeast in warm milk, pour in sugar, salt, add a raw egg and softened butter. Mix thoroughly, then add flour. We knead the dough well so that it lags behind the hands, put it for 3 hours in a warm place so that it rises. Be sure to cover the fish pie dough with a clean towel to keep it from drying out and crusting on top.

During this waiting time, you can prepare the filling. To do this, the fish fillet must be cut into pieces, salt, pepper, add spices. Some people like to add a raw egg, boiled rice or fried onions - here you can let your imagination run wild. You can combine several types of fish. Or add peeled shrimp or mussels for beauty.

While you were preparing the filling, the fish pie dough came up perfectly and doubled in size. You can start making a pie.

open or closed

An open fish pie looks very nice on the table. We divide the yeast dough into 3 parts. Roll out two-thirds in a layer and carefully place on a greased baking sheet, which should be warm. From this layer we make sides around the perimeter so that the fish does not get enough sleep. Put the filling on top. From the remaining dough, cut thin strips with which we decorate the top of the cake. You can lay them out in a large grid, you can experiment a little and make beautiful twisted figures out of the stripes - let your imagination run wild.

If you want to make a closed pie, then it is enough to roll out the dough into two rectangles, put one layer down, then the filling, and put the second layer on top. Fasten both pieces around the edges so that the filling does not come out. If you draw fish figurines on a closed pie with a sharp knife, then you will get an original dish with an ornament.

Puff and batter

Fish pie, the puff pastry for which you make yourself, also looks very nice. True, here you have to tinker a little. We take 250 grams of flour and the same amount of chilled butter. Pour the sifted flour on the table, add half a teaspoon of salt to it, mix. Then pour finely chopped butter into the dough. Gradually add 8 tablespoons of cold water and knead. We do this quickly so that the butter does not melt. We wrap the finished dough in foil and send it to the refrigerator for 2 hours.

This fish pie, whose yeast-free dough is also puffy, will turn out quite juicy if you add fried onions and 2 tablespoons of warm water to the filling. You can also drive a raw egg into the filling. However, there are a lot of varieties of puff pastry, we told you about the fastest one.

Are there any other options for how to quickly cook a fish pie? Liquid dough is indispensable for those cases when there is very little time, and guests are about to come. Literally in 20 minutes you will have time to cook both the dough and the filling, and 30-40 minutes after baking you will have an excellent hot dish.

We need to prepare:

• 4-5 tablespoons of flour with a slide;
• 2 chicken eggs;
• 250 g sour cream;
• 250 g mayonnaise;
• half a teaspoon of soda;
• salt to taste.

Beat the eggs, add salt, soda, sour cream and mayonnaise, mix everything thoroughly. Then pour in the flour, again knead well with a whisk so that there are no lumps.

Pour half of the dough into a baking dish for pies, which we have already oiled, then spread the filling, and pour the remaining mixture on top.

This recipe is good because the dough does not need to stand. And even if there is no fresh fish at hand, you can safely add canned food, and in them - a little rice, cheese, boiled potatoes.

Let the cake sit on the baking sheet for about half an hour before putting it in the oven. During this time, the dough for the fish pie will rise and take shape. Lubricate the surface with a beaten egg before baking, then the crust will turn out crispy and golden. After you take the cake out of the oven, brush the surface with sweetened water to make it shine.

Open pies can be garnished with grated cheese or sliced ​​tomatoes. You can also put a small slide of the red game in the center.

Allow the pie to cool slightly before serving. And only after that cut it into pieces so that it does not crumble.

Fish pies are best served with sour cream or light mayonnaise sauces.

A simple and quick pie cooked with fish can be served both for dinner and for the festive table. Guests and family will be completely delighted, and no one will believe that you did not spend so much time preparing the presented masterpiece according to the recipe described below.

Here are some reasons to make a simple and quick pie with any fish:

• Do you have fresh fish in the freezer, for example, crucian carp;
• Do you want to cook a delicious fish dish;
• You do not want or cannot spend a lot of time preparing meals;
• You want to please yourself and loved ones with something unusual.

The pie according to this recipe can be prepared even for children, but you need to carefully remove all the bones.

As a last resort, hake fillets can be used as a filling, since there are no bones in it. In fact, you can take any fish that you like, and even use canned food. In the latter case, the cake will not lose its charm and will delight you with the same impeccable taste as with fresh fish.

The total cooking time for a simple and quick recipe is 20 minutes (we do not count the time spent in the oven). The number of servings is for 8 people.

Ingredients

To prepare a simple and quick fish pie according to the described recipe, you will need the following ingredients for testing the future culinary masterpiece:

• 600 g flour;
• 600 g of fish;
• 200 ml of kefir;
• 1 tbsp yeast;
• 50 g sunflower oil;
• 2 eggs + 1 pc. for lubrication;
• some green onions;
• 4 sprigs of dill;
• 1 st. l. butter;
• salt to taste.

It is better to sift the flour through a fine sieve in advance so that it is saturated with oxygen and the dough during the cooking process turns out to be more airy, porous and does not shrink.

Kefir can be taken in any fat content of your choice. You can even overdue - and it’s not a pity, and the dough prepared according to the presented recipe with the components described above will turn out more magnificent.

Cooking method

1. To prepare a pie according to the described recipe, pour kefir into a container of a suitable size, preferably immediately into a saucepan, add granulated sugar, vegetable oil, salt and heat a little on fire.

2. Add eggs, yeast, flour sifted on a fine sieve to the resulting mixture and knead the dough, then put it for 30 minutes. to a warm place.

3. While the dough made according to the presented recipe is infused, cut the fish, clean (if necessary), rinse thoroughly and cut into pieces. Add chopped greens to it.

4. Chop the butter into small pieces and add to the fish, salt and stir the filling prepared for further preparation of the pie.

5. Divide the dough into 2 parts, and so that one part is 2/3 of the mass, and the second is 1/3. Roll out a large part with a rolling pin and put on a baking sheet, place the filling on top. Top with the rest of the dough.

6. Lubricate the top of the cake prepared according to the described recipe with yolk and leave for 20 minutes to infuse and rise slightly.

7. Preheat the oven to 180 degrees and place the dish in it for 25 minutes.

8. You can also cook this cake in a slow cooker, which will require carefully preparing the form. Line the bottom with parchment paper, and then grease it with sunflower or butter or a piece of margarine, sprinkle with flour. Then you can lay out the dough in the manner described above.

It is advisable to cover the top of the cake with foil so that it bakes better and fully acquires a finished look during cooking in a slow cooker.

9. After a while, check the dish for readiness with a wooden skewer. Pierce the dough in the middle and carefully examine the tip - if it is dry, without sticky lumps of dough, then the cake is ready and you can pull it out.

Can be served hot or cold.

It will be an excellent decoration for a festive and everyday table and will win the hearts of all your guests and household members. And the dough, for the future, can be used to make pies with chicken, potatoes, onions, carrots and other fillings of your choice.

The pie is ready. Don't forget to leave your comments and bon appetit!

A simple and quick fish pie will be baked by any housewife, even the most inept one. You just need to understand the intricacies of making the filling, and any dough that has been tested by a home cook many times will do, in extreme cases, use a purchased puff pastry blank.

How to cook a fish pie?

Fish pie is a quick and easy recipe, but knowing how to create a delicious treat without spoiling the finished result will still come in handy. First, they deal with the filling, it is important to determine from what raw materials the baking will be prepared.

1. If you are preparing a filling for a canned fish pie, it is better to choose a blank from whole pieces, then chop them yourself. There is too much juice and oil in ready-made “fish stews” or mashed pulp, this will negatively affect the quality of the finished pie, it will come out excessively wet.
2. To make a simple and quick fish pie, the fillets are checked for the absence of small bones, boiled until cooked, browned in the oven or fried in a pan with a minimum amount of oil.
3. The fastest dough for a fish pie is store-bought puff, yeast is often preferred. Just preparing a jellied pie, shortbread and express yeast version of the base.

Canned Fish Pie is an easy and quick way to make a snack treat that all the family will appreciate. Baking is made from basic sour cream dough, any type of canned food can be used for filling - budget sardine or more expensive pink salmon, it is important to drain the oil so that the crumb is well baked.

Ingredients:

• canned pink salmon - 1 b.;
• boiled egg - 2 pcs.;
• sour cream - 4 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• fresh eggs - 2 pcs.;
• salt and sugar - 1 tsp each;
• flour - 250 g;
• baking powder.

Cooking

1. Beat eggs, add salt and sugar.
2. Pour in sour cream and butter.
3. Add flour and baking powder, knead a smooth, not very liquid dough.
4. Drain the liquid from the canned food, mash a little with a fork, mix with chopped eggs.
5. Pour half of the dough into the mold, distribute the filling, pour the remaining base.
6. Bake for 35 minutes at 190.

Ingredients:

• pink salmon fillet - 500 g;
• puff pastry - 700 g;
• pickled champignons - 200 g;
• onions and carrots - 1 pc.;
• lemon juice, olive oil - 2 tbsp. l.;
• yolk - 1 pc.;
• salt, pepper, rosemary.

Cooking

1. Wash fillet, dry.
2. Lubricate with olive oil and lemon juice, sprinkle with salt, pepper and rosemary, leave for 20 minutes.
3. Roll out a layer of dough, put the fillet on one half, distribute onion half rings, grated carrots and mushroom plates on top.
4. Cover with dough.
5. Prick on top, grease with yolk.
6. Bake for 35 minutes at 180.

The most famous open fish pie is quiche. It is prepared from puff pastry, complemented with broccoli and cauliflower, and smoked salmon or salmon is ideal for fish. The final component will be the filling, which will make the treat unusually tasty. It is important to remember that you need to cut such a cake completely cooled.

Ingredients:

• unsweetened shortbread dough - 500 g;
• smoked salmon - 200 g;
• broccoli - 200 g;
• sour cream - 200 ml;
• cottage cheese - 150 g;
• eggs - 3 pcs.;
• salt pepper.

Cooking

1. Roll out the chilled dough, put it in a form with low sides, cut off the excess hanging down.
2. Cover with peas, bake for 15 minutes at 200 degrees.
3. Boil broccoli for 5 minutes.
4. Punch the cottage cheese with a blender, add sour cream, pepper and eggs, beat, add salt.
5. Pour the sour cream mixture into the base, spread the fish and broccoli on top, melting.
6. Bake for 30 minutes at 200.

A pie with puff pastry fish can be originally designed in the form of a roll. Red fish fillet is used for filling, it does not require careful preparation. For a special taste, onions marinated in vinegar are used, it will add sourness to the finished snack treat. Salad leaves and grated cheese will not be superfluous in the recipe.

Ingredients:

• pickled onion - 1 pc.;
• red fish fillet - 500 g;
• yeast puff pastry - 500 g;
• yolk - 1 pc.;
• lettuce - 4 sheets;
• hard cheese - 150 g;
• salt, pepper, lemon thyme.

Cooking

1. Cut the fillet coarsely, salt, season with pepper and thyme.
2. Roll out the dough, put the salad, distribute the fish, onions.
3. Sprinkle with cheese.
4. Roll up, grease with yolk. Make cuts for steam to escape.
5. A simple and quick fish pie is baked for 30 minutes at 200 degrees.

A jellied fish pie on kefir is prepared very quickly, which is why we love it so much by many housewives. You can make any filling: from fresh red fish, canned sardine or boiled pollock, any option will be appreciated by fans of hearty pastries. Boiled eggs, herbs and onions are added to the filling.

Ingredients:

• boiled pollock - 500 g;
• green onions - 4 feathers;
• dill - 20 g;
• boiled egg - 2 pcs.;
• fresh eggs - 2 pcs.;
• kefir - 100 ml;
• salt and sugar - 1 tsp each;
• baking powder;
• flour - 300 g;
• vegetable oil - 2 tbsp. l.

Cooking

1. Beat eggs, add oil, salt and sugar.
2. Add kefir, baking powder and flour.
3. Cut the fish, mix with chopped onions, dill and eggs. Season with salt and spices.
4. Pour half of the dough into the mold, put the filling, pour the rest of the base.
5. Bake for 30-40 minutes at 190.

Delicious and satisfying will be prepared very quickly, not taking into account the preparation time, the delicacy will be ready in 20 minutes. A simple base dough holds its shape well, so the filling will remain juicy and incredibly tasty. Potatoes need to be boiled in their skins, and fish canned in oil should be used.

Ingredients:

• sour cream - 200 ml;
• mayonnaise - 50 ml;
• flour - 200 g;
• eggs - 3 pcs.;
• baking powder;
• canned mackerel - 1 b.;
• jacket potatoes - 5 pcs.

Cooking

1. Beat eggs, add sour cream and mayonnaise.
2. Add baking powder and flour.
3. Pour half of the dough into an oiled form, lay out the potato plates, add salt.
4. Distribute the mashed fish.
5. Pour in the remaining batter.
6. Bake a simple, delicious and quick fish pie for 30 minutes at 190.

Many chefs do not prepare such pastries, being afraid to take on fish. If you apply the express method of preparing the base, it will take no more than an hour and a half to make a treat. Dry yeast is used along with baking powder, and the kefir base will not allow the treat to quickly become stale.

Ingredients:

• instant yeast - 10 g;
• salt, sugar - 1 tsp each;
• eggs - 3 pcs.;
• soft butter - 100 g;
• kefir - 1 tbsp.;
• baking powder - 1 tsp;
• flour - 500-600 g;
• canned pink salmon - 2 b.;
• pickled onion - 1 pc.;
• yolk - 1 pc.;
• dill - 40 g.

Cooking

1. Mix kefir with yeast and sugar, leave warm for 15 minutes.
2. Separately, beat eggs, butter, add baking powder, add kefir with yeast.
3. Add flour, kneading a soft dough. Leave it warm for 1 hour.
4. The dough should double in size.
5. Spread 2/3 of the dough in a mold, marinated onions, herbs and pieces of fish are distributed.
6. Decorate with the remaining dough, grease with yolk, leave to stand for 20 minutes.
7. Bake for 30 minutes at 200.

And fish - a delicacy that is prepared quickly, from available ingredients and turns out to be very satisfying and will successfully replace the usual piece of bread during a lunch meal. Cabbage is chopped finely and stewed until soft, boiled white or canned fish is used, the choice depends on the taste preferences of those who will try the treat.

Ingredients:

• curdled milk - 1 tbsp.;
• eggs - 2 pcs.;
• salt;
• baking powder;
• butter - 100 g;
• flour - 200 g;
• boiled pollock - 300 g;
• cabbage - 400 g;
• onion - ½ pc.;
• salt pepper.

Cooking

1. Finely chop the cabbage, fry with onion until soft, add salt.
2. Beat eggs with butter, add curdled milk, salt, add baking powder and flour.
3. Pour half the dough into an oiled form, distribute the cabbage, followed by the chopped fish.
4. Pour the remaining dough, bake a simple and quick jellied fish pie for 35 minutes at 200.

Fish pie with rice

Many housewives love to cook. This pastry is traditionally served as a hot meal for lunch. The delicacy retains an unusual taste both warm and cold, goes well with a variety of soups and broths. The dough is prepared simply in milk and is very thin and tender.

Ingredients:

• saury in oil - 200 g;
• boiled rice - 200 g;
• onion - 1 pc.;
• greens - 1 handful;
• milk - 50 ml;
• water - 50 ml;
• sugar, salt - 1 tsp each;
• dry yeast - 10 g;
• egg - 1 pc.;
• flour - 350 g.

Cooking

1. Mix warm water, milk, sugar and yeast, leave until foam appears.
2. Beat the egg, add salt, dough and 200 g of flour.
3. Knead the dough, adding flour. Leave the dough warm until doubled in size.
4. Divide the dough into 2 unequal parts, roll out a large one, put it in a mold.
5. Distribute rice, fish mashed with a fork on top.
6. Sprinkle with dill and chopped onion.
7. Roll out a smaller part of the dough, cover the pie, fastening the edges. Make cuts for steam to escape.
8. Bake until golden brown at 170 degrees.

The fish pie, the recipe of which is described below, is prepared extremely quickly and simply, due to the use of ready-made puff pastry and pink salmon fillet, which takes very little time to heat-treat. A delicious crumbly treat will be ready in 40 minutes, given the preparation of the ingredients. It would be appropriate to use suluguni cheese.

Ingredients:

• yeast puff pastry - 700 g;
• suluguni - 200 g;
• pink salmon fillet - 300 g;
• yolk - 1 pc.;
• salt, pepper, rosemary, lemon juice;
• handful of sesame.

Cooking

1. Cut the fish into cubes, salt, season with spices and sprinkle with lemon juice, leave for 10 minutes.
2. Roll out the dough, divide into 2 unequal parts.
3. Put most of it into a mold, distribute the fish, grated cheese.
4. Cover with the second half of the dough, pierce in several places, grease with yolk, sprinkle with sesame seeds.
5. Bake for 30 minutes at 180.

Pie with fish and spinach

Insanely simple, but not very fast fish and cream cheese filling. The treat is baked for about 45 minutes, but the result is worth all the expectations. The sourness of green leaves goes well with baked salmon, and as a base it is better to use basic shortbread dough, well chilled in advance.

Ingredients:

• shortbread dough - 300 g;
• red fish - 400 g;
• spinach - 300 g;
• cream - 200 ml;
• eggs - 3 pcs.;
• mozzarella - 200 g;
• hard cheese - 100 g;
• salt and pepper.

Cooking

1. Cut the fish.
2. Chop the spinach and put it in the pan. Mix with fish.
3. Whisk the eggs. Add salt, cream, pepper, hard cheese.
4. Roll out the dough and put it in a mold with sides.
5. Distribute spinach, fish and mozzarella pieces.
6. Fill with buttercream.
7. Bake for 45-60 minutes at 180.

Fish pie in a slow cooker

It is best to get a jellied pie with fish in a slow cooker. It is important to cook with the valve open and remember that there will be no golden crust on the surface. In order for the treat to come out ruddy on all sides, it is turned over 10 minutes before the signal using a double boiler nozzle. For filling, saury or sardines in oil are used.

Fish pies occupy a special place in Russian cuisine, being a symbol of home warmth and comfort, and during their existence a huge number of recipes for this dish have accumulated. Pies with fish filling are good because they do not require significant time and financial costs. They are prepared very quickly from simple affordable products, while the result exceeds all expectations. Fish pies are very tasty and satisfying, so they can be served not only as an appetizer, but also as a main course.

To prepare fish pies, you can use almost any type of dough - yeast, unleavened, puff, jellied, shortbread, cottage cheese or kefir-based dough. As for the filling, there are even more options here - perch, carp, pike, halibut, cod, muksun, whitefish, salmon, trout, salmon, tilapia, pangasius, hake, greenling, pike perch, sturgeon and chum salmon are great for pies. In the case of cooking fish pies with pink salmon, additional butter should be added to the filling so that it does not turn out too dry. The main rule when choosing fish for pies is to have few bones in it. In addition to the fact that fish for pies can be used in the form of canned food (tuna is great here) or fillets, the filling can be supplemented with a wide variety of ingredients, for example, potatoes, cabbage, onions, carrots, tomatoes, broccoli, mushrooms, eggs, cheese, rice, buckwheat and herbs. Such a variety of variations allows each time to cook fish pies with its own exclusive zest and unique taste.

Fish pies can be open or closed, which gives one more reason for culinary experiments and the realization of gastronomic fantasies. Despite their simplicity, fish pies can become a real decoration of the festive table if they are beautifully decorated. For example, an open cake can be decorated with a mesh of thin strips of dough, and a closed cake can be made a real masterpiece, complementing it with various dough figures, for example, flowers or carved leaves.

Before baking, the surface of the pie can be smeared with a beaten egg to get a crispy golden crust, but to give the pie a shine, after baking it should be smeared with sweetened water. If you are cooking a closed fish pie, it is recommended to make a few holes in the top with a fork or knife to release steam. Ready-made fish pies are best cut after they have cooled down a bit - so the dish will not crumble. The pie can be served either hot or chilled, and sour cream or light cream-based sauces will be an excellent addition to it. Do you want to try this wonderful treat as soon as possible? Then choose one of our recipes and run to the kitchen!

Ingredients:
400 g fish fillet,
3 cups flour
200 g butter,
2 bulbs
1 egg
1/2 cup milk
1 pack of baking powder
3 tablespoons of mayonnaise,
2 tablespoons sour cream
2 teaspoons lemon juice,
1/2 teaspoon salt
spices to taste
dill or parsley.

Cooking:
Beat eggs with milk using a mixer, then add melted butter and beat again. Mix flour, baking powder and salt and add to the egg mixture, mixing thoroughly to obtain a soft dough. Cut the fish fillet into pieces, salt and season with spices to taste, sprinkle with lemon juice. Divide the dough into two parts and roll them into a rectangle or square. Place one piece of dough on a baking sheet lined with parchment paper. Evenly distribute the fish fillet over the dough, a little short of the edge, put the onion cut into half rings on top and grease the filling with mayonnaise. Sprinkle with chopped herbs and cover with a second layer of dough on top, pinching the edges. Lubricate the surface of the pie with sour cream and bake in an oven preheated to 200 degrees for 40 to 60 minutes.

Quick aspic pie with canned fish, onion and egg

Ingredients:
Dough:
2 cups of flour,
2 eggs,
250 ml of kefir,
100 g mayonnaise,
1 teaspoon salt
1 teaspoon baking powder.

Filling:
1 can of canned fish
3 eggs,
1 medium onion
vegetable oil.

Cooking:
Hard boil eggs. Prepare the dough by mixing kefir with eggs and mayonnaise, and then adding flour, baking powder and salt. You should have a batter with a smooth consistency, similar to pancake batter. Heat a little vegetable oil in a frying pan and fry the onion until golden brown. Drain the oil from canned fish, mash them with a fork and mix with onions and finely chopped eggs. The filling is ready. Grease a baking dish with butter and pour in half of the dough. Spread the filling evenly and pour in the remaining batter. Bake the cake in an oven preheated to 180 degrees for 30 to 40 minutes.

Yeast pie with fish fillet and cabbage

Ingredients:
For test:
250 g flour
1 egg
70 g sour cream
50 m of water,
6 g dry yeast
3 tablespoons of vegetable oil,
1 tablespoon sugar
1/2 teaspoon salt.

For filling:
400 g fish fillet,
1/2 small fork cabbage
2 small onions
100 ml cream.

To grease the pie:
1 tablespoon cream
1 teaspoon vegetable oil.

Cooking:
Mix the sifted flour with yeast, add warm water, egg, sour cream, vegetable oil, salt and sugar. Knead the dough, cover and let it rise twice.
Saute chopped onion in oil until golden brown, set aside. Fry shredded cabbage with cream until all liquid has evaporated. Salt to taste and stir in chopped dill. Finely chopped fish fillet with salt and pepper.
Knead the finished dough and divide into 2 parts of different sizes. Put most of the dough in a greased form, forming the sides of the future pie. Put the fish fillet, then the onion and cabbage. Cover with a layer of the remaining dough and pinch the edges. Cover the form with cling film and let the cake rise. Mix the cream with vegetable oil and, using a culinary brush, grease the top of the pie with the resulting mixture. Bake in an oven preheated to 190 degrees for about 35-40 minutes, until the cake is browned.

Ingredients:
Dough:
500 g flour
250 ml milk
1 egg
1 pack (11 g) dry yeast
2 tablespoons sour cream
1 tablespoon sugar
50 g butter,
1/2 teaspoon salt.

Filling:
400 g fish fillet,
150 g rice
1 onion
30 g butter,
greenery,
salt and spices to taste.

Cooking:
Dilute sugar with yeast in warmed milk, let it brew for 5 minutes until foam appears on the surface. Then add melted butter, sour cream and salt. Mix well with a whisk and add flour. Knead the dough, form a ball out of it, put it in a deep bowl, cover with a towel and put in a warm place for 1 hour.
While the dough is rising, prepare the filling. To do this, boil the rice until half cooked, cut the fish fillet into small pieces and mix everything together with chopped onion and finely chopped herbs. Salt the filling and season with spices to taste.
The finished dough is slightly kneaded and divided into two parts - a large one (about 2/3 of the total dough volume) and a smaller one. Roll out the larger part and put in a greased baking dish, forming the sides of the pie. Lay out the filling and cover it on top with a smaller piece of dough, rolled into a cake. Trim off the excess and pinch the edges. Lubricate the top of the pie with a beaten egg and bake in an oven preheated to 200 degrees for 30-40 minutes.

Open pie with fish, mushrooms and cheese

Ingredients:
300 g puff pastry,
200 g red fish fillet,
100 g mushrooms
100 g hard cheese,
2 eggs,
150 ml cream
2 tablespoons flour
4 tablespoons of sour cream,
1 tablespoon lemon juice,
salt and ground black pepper to taste
vegetable oil.

Cooking:
Cut the fish into pieces, salt a little and sprinkle with lemon juice. Beat eggs, cream, sour cream and flour until smooth, salt and pepper to taste. In a mold greased with oil, lay out a layer of dough, adjusted to the size of the mold, and form the sides of the future pie. Put the fish fillet, chopped mushrooms and cheese cut into small cubes, alternating the ingredients with each other. Pour the cream mixture over the filling and bake in an oven preheated to 200 degrees for about 40 minutes, until a golden crust appears on the cake.

Pie with canned fish and potatoes in a slow cooker

Ingredients:
1.5 cups flour
1 cup sour cream
2 potatoes
1 small onion
1 can of canned fish (such as saury),
3 eggs,
2 tablespoons of mayonnaise,
10 g baking powder
1 tablespoon sesame
butter,
salt to taste.

Cooking:
Whisk eggs, sour cream and mayonnaise in a bowl. Add flour with baking powder and mix until a homogeneous consistency is obtained. Drain the oil from the fish and mash with a fork. Lubricate the multicooker bowl with butter and sprinkle with sesame seeds. Put half of the dough into the bowl, then put the potatoes cut into thin slices, finely chopped onions (if desired, they can be lightly fried in a pan in butter beforehand) and fish. Lay out the second half of the dough and set the “Baking” mode for 45 minutes.

Fish pies are a wonderful dish for weekdays and holidays, and by letting your imagination run wild, you can always surprise your family and friends with delicious culinary masterpieces! Bon appetit!