Filling for freshly frozen mackerel pie. Homemade mackerel pie

If you want to please yourself and your whole family, cook a delicious and fragrant pie with mackerel and potatoes. You can be sure that the cooking process will not take much time, and its results will pleasantly surprise you.

List of required ingredients

In order to cook a pie with potatoes and mackerel, you will need 1 kilogram of puff pastry. You can choose from a ready-made frozen product, or make your own. In addition, take a few carcasses of fish, 5 large onions and 4 potatoes.

Cooking features

First, remove the skin from the fish and remove the bones from it. The fillet must be cut into slices of medium size, such that they can be completely baked in the dough. Remove the mackerel pieces to a plate, add one chopped onion to them, salt and pepper the composition. Add some sugar and leave to marinate for half an hour.

Meanwhile, peel and cut the potatoes into thin slices. Do the same with the remaining onions. Put everything on a plate, add 1 teaspoon of ground black pepper and the same amount of salt. In addition, you can add your favorite seasonings and herbs, such as onions. Mix the ingredients and set the bowl aside.

Divide the puff pastry into several unequal portions, one of which is slightly larger. Put on a greased baking sheet that part of the dough that is larger, make low sides. Squeeze out the mixture of onion and potatoes, put it on the dough. Lay the top layer of mackerel with onions. Sprinkle a little vegetable oil on all this. Alternatively, you can sprinkle dill and grated cheese on top. However, there should not be many of them, otherwise they will kill the taste of the main components.

Roll out a smaller portion of the dough, cover the top of the filling with it and pinch the edges. Brush with egg yolk and put in the oven for 45-50 minutes. The cooking temperature is 180 degrees Celsius. To prevent excess moisture from splitting the edges of the cake, make several punctures in the top layer of the dough with a fork. In the event that the top of the cake starts to bake too quickly, cover it with a piece of baking foil.

On the table, the dish is served warm or slightly cooled. However, even after the mackerel and potato pie has cooled, it tastes great and has an incredible aroma.

Fish is often used to prepare all kinds of dishes. It makes delicious soups, salads and even meatballs. After reading today's publication, 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 on the dough, be sure to check if you have all the necessary ingredients on hand. In order not to have to turn to your 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.
Tablespoon of sugar.
Packet of instant yeast.
A pack of butter.

Since the mackerel pie, the recipe of which is discussed in this publication, implies the presence of a filling, slight 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 it takes more time to prepare the dough, you need to start with it. Quick acting yeast and sugar are dissolved in a glass of warm milk. Everything is thoroughly mixed and put aside. After a lush foam cap forms 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 removed in 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 also added there. Everything is mixed well and put aside for a quarter of an hour.

The dough that has increased in volume is divided into two unequal parts. The larger one is rolled out and placed on the bottom of a pre-greased form. Place 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, the recipe with a photo of which can be seen in this article, is smeared with a mixture of water and egg yolk and covered with a clean towel. Fifteen minutes later, it is sent to the oven. The product is baked at one hundred and eighty degrees for half an hour.

Variant with kefir dough

This recipe is best suited for housewives who do not have a lot of free time. Using a fairly simple set of ingredients, you can quickly prepare a soft fluffy cake. Before you start kneading the dough, see if your kitchen has:

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

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

Cooking technology

In one bowl, eggs, beaten with sugar and salt, and kefir are combined. Soda quenched with vinegar is also added there. All mix well and let stand for a while. After five minutes, sifted flour and turmeric are gradually added to the liquid components.

Part of the resulting creamy dough is poured into a mold. Spread the filling made from chopped mackerel fillet, chopped onion, salt and pepper on top. The future pie is poured with the remaining dough and placed in the oven. After twenty minutes, the product is smeared with a beaten egg, sprinkled with sesame seeds and baked for about a quarter of an hour. The toasted mackerel pie is removed from the oven and served.

Variant with potatoes

It should be noted that the recipe involves the use of store-bought puff pastry. This saves a lot of time and effort spent on cooking such pastries. So that your family can appreciate the mackerel pie, make sure in advance that on the shelves of your refrigerator there is:

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 work on the fish filling. To prepare it, mackerel is cut into fillets, washed well, cut into not too large pieces and put in a suitable container. Chopped onion, sugar, salt and ground pepper are also added there. Mix everything well and put aside for twenty minutes.

While the fish is marinating, you can do the potatoes. It is peeled, washed and cut into thin slices. Half rings of onion, one and a half teaspoons of salt and a pinch of pepper are added to a bowl with potatoes.

The thawed dough is divided into two unequal parts. A larger piece is rolled out and placed on a baking sheet, not forgetting to make the sides. Spread the pre-squeezed potato-onion mixture and pickled fish on top. The filling is lightly sprinkled with vegetable oil, covered with the remnants of the rolled out dough and the edges are carefully pinched. 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.

Mackerel pie is very juicy, tasty and fragrant. This is a real gift for all fish lovers. Such pastries can become both an appetizer and a main course, but in any case - a real decoration of the table.

Simple pie with mackerel filling

Ingredients:

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

Cooking:

Warm up the milk a little. But only a little, because hot yeast will die. Pour sugar, add chopped yeast. In 15 minutes, the yeast will ferment and a foamy “cap” will appear on the surface of the milk.
Sift flour, add salt to it. Rub into crumbs with butter, preheated to room temperature.
Add 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.
Onion thinly cut into a quarter of the ring.
Remove skin, bones, fins from mackerel, clean it. Cut the pulp into cubes.
Add onion, salt, pepper to mackerel and mix everything well. Now leave the filling of your fresh or smoked mackerel for 15-20 minutes so that the fish is marinated and soaked with onions and peppers.
Divide the dough in half. One piece will be slightly smaller than the second.
Now put in a mold (do not forget to butter it) most of the dough and use your hands to flatten it into shape so that the dough rises along the sides. To make it more convenient for you, you can pre-roll the dough a little.
Roll out the second part of the dough to the size of the mold.
Put the stuffing in the form and cover with dough. Pinch the edges so that both balls of dough are well sealed.
Beat the yolk with a tablespoon of water and grease the cake. Pierce the dough in several places with a fork so that the cake does not burst in the oven. Then let the cake rest for 10-15 minutes.
Bake for 30-40 minutes. Set it to 180 degrees. The finished cake will be covered with a beautiful golden crust.

Bulk pie with canned mackerel

Ingredients:

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

Cooking:

Soften the butter and cut into small pieces.
Add three eggs, mayonnaise. Whip until a homogeneous mass is obtained.
Sift flour with baking powder and add to mayonnaise with butter. Whisk again until smooth. There should be no lumps in the dough.
Chop the onion into cubes, just chop the green onion into smaller pieces.
Grind the cheese with a fine grater.
Boil the rest of the eggs hard boiled and rub on a coarse grater.
To prepare the mackerel filling, mash the fish with a fork. Add cheese, eggs, onion, salt, pepper and stir. Optionally, you can add 2-3 tablespoons of mayonnaise.
Pour two-thirds of the batter into the mold. Don't forget to oil it first.
Lay out the fish filling.
Cover with dough.

Layer cake 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 for medium, large enough and two.
1 large onion.
Salt.
Pepper.

Cooking:

Mackerel without skin and bones, cut into pieces 1-1.5 cm thick.
Cut potatoes into thin slices.
Slice the onion thinly into a quarter of a ring.
Roll out the dough into a 0.5 mm thick rectangle. Leave 5-6 cm of free dough from the edges.
Put the potatoes in the middle of the dough, sprinkle with a little salt and pepper.
Lay a layer of onion over the potatoes.
Then a layer of fish.
Now, from the filling to the edges of the dough, make cuts to make strips 3 cm thick.
Wrap the strips, "interlacing" them on top of the pie. As a result, the strips will resemble a "braid". Flatten the cake a little on all sides so that the dough holds well.
Place the pie on a baking sheet and brush with a little oil. The baking sheet should also be greased.
Bake 40-50 minutes. Set it to 180 degrees.

Pie with rice and herbs

Ingredients:

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

Cooking:

Greens chop smaller.
Rinse rice in cold water 2-3 times. Then pour 200 ml of water, add salt - a pinch, no more. And let it cook until done.
Combine greens, rice, salt, pepper.
Cut the mackerel fillet into thin strips, no more than 1 cm thick.
Divide the dough into two unequal parts and roll into a layer. Its thickness should be 5-8 m.
In a baking dish (previously greased with oil), lay the layer of dough that is larger. Flatten it with your fingers so that the edges of the dough rise a few centimeters along the sides.
Spread half of the rice over the dough. Lay fish strips on top. Then evenly distribute the rest of the rice.
Cover with the second layer of dough, pinch the edges.
Whisk the egg yolk with a spoonful of water and brush over the pie. Let him stand warm for 15 minutes. While the cake is standing, preheat the oven to 190 degrees.
Poke holes in the pie with a fork. Bake 40-50 minutes.
Cover the hot cake with a towel and leave it like this until it cools down a bit.

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

Calories: Not specified
Cooking time: Not indicated

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

So, the level of complexity of making a mackerel pie, relatively speaking, is “amateur”, which means that even an inexperienced cook can handle it quite well, 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 bitter, which is easy to remove with onion essential oils. That is why we finely chop the raw onion and, first mixing it with pieces of fish, leave them to marinate, and then put this mixture on the dough and bake the pie.
I really like mackerel in this pie, it turns out very juicy and tasty. But I also want to separately note the yeast dough for the pie. As I said, it turns out amazingly tasty in the finished pie. Cooking is very simple and fairly quick, and it will be parted in a bag in the refrigerator. You can cook absolutely any pastries from it according to your desire - pies, pies, cheesecakes,. So after you try the mackerel pie, be sure to test 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 glass,
- wheat flour - 3 + 1/4 cups,
- dry yeast - 7-10 g,
- granulated sugar - 1 tbsp,
- salt - a pinch,
- butter - 200 g.

How to cook with a photo step by step

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

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

Then we mix the sifted flour with salt and butter at room temperature.

We get flour crumbs.

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

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

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

Until then, let's go fish. Freshly frozen carcasses are washed in cold water and cut. 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 carcasses 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, sugar and pepper, leave to marinate for 10-20 minutes.

Now we take the dough out of 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 spread 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 in water. Cover with a towel and leave for 15 minutes.

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

Bon appetit!

Try to cook the same

Juicy filling on a quick and tasty yeast dough.

This recipe has been waiting for its turn in my piggy bank for a long time and finally I cooked it.
Recipe author ca_ira - livejournal
A juicy fragrant filling and absolutely crazy, because it is quick to prepare, pleasant to work with and very tasty, dough. It can be used in sweet and savory pies, pies and pizzas.
A SMELL! A TASTE! MMMMMMMMMMMMMMM... AND FAST!!!

For test:

1 glass of milk
1 tbsp sugar
1 teaspoon with a small slide of fast yeast (7-10 gr)
3 and 1/4 cups of flour (I took 3 tbsp - 480 g of flour)
200 g butter
a pinch of salt

For filling:

2 large or 3 small mackerels
1 large onion
1 teaspoon salt
0.5 tsp sugar
0.5 tsp black pepper

Dissolve sugar and yeast in a glass of warm milk. We leave to ferment for 15 minutes, let it be covered with a hat. Sift the flour into a bowl, add a pinch of salt to it. Add butter at room temperature to the flour and grind with your hands into small crumbs.

Pour in the yeast and knead the dough with your hands. At first it will seem watery, but literally in seconds it will begin to lag behind the walls of the dish and gather into a soft, but elastic ball.
We put the dough in a plastic bag, tie it and put it in the refrigerator for half an hour.

In the meantime, we make the filling. We clean the mackerel, remove the head, tail, fins, remove the skin, cut it lengthwise into two parts and remove the bones (in mackerel, this is all done very quickly, this is not a sterlet for you). Cut the fillet into small pieces. Cut the onion into quarter-rings: Combine the onion and fish, sprinkle with salt, sugar and pepper, mix gently and leave to marinate for 15-20 minutes.
We heat the oven to 180 degrees.
Remove the dough from the refrigerator (it should begin to swell in the bag). We divide it into two unequal halves (one is slightly larger than the other). We distribute most of it with our hands in a form (I rolled out the dough), greased with butter, leaving curved edges (I covered the form with baking paper to make it easier to take out the cake). Spread the filling evenly over the dough.
Close with the rest of the rolled out dough. We try to close the edges. We pierce the pie with a fork in several places and grease with yolk mixed with water. Cover with a towel and let rise a little, 15-20 minutes.
Bake in preheated oven for 30-35 minutes until golden brown.
Cool a little (if patience is enough) and eat.
Bon appetit!