Yeast dough cod pie recipe. Cod pies

Cod is a valuable fish that can be used to make valuable pies! This is exactly what this article is dedicated to. Several step-by-step recipes for cod pies. These fish pies differ in fillings, types of dough and cooking features.

By the way, by “cod” I mean not only the meat of this fish. In all the proposed options, you can use cod liver, as well as minced cod. We replaced just one ingredient, and the result was baked goods with a new taste - miracles!

Cod is suitable either fresh or frozen; both carcasses and fillets or steaks. Choose what you like best or is more accessible. The main thing is to prepare the fish well, removing all unnecessary parts, especially bones.

Cod is a “white fish”, that is, its meat is light in color. Therefore, I advise you to try some more dishes from similar fish:

Be sure to check out these pages for more ideas and culinary inspiration!

Recipes

Cod pie made from yeast dough

Wonderful cod fish pie with yeast. As you can see, he also looks like a fish, and therefore can easily be called a “fishmonger.”

You can come up with a great variety of fillings for such a pie! As an example, I’ll give you this simple popular combination: cod with onions.

Ingredients:

• Wheat flour – 500-550 g.
• Milk (or water) – 200 ml.
• Sugar – 1 tbsp. spoon;
• Dry yeast – 1 tsp. spoon;
• Eggs - 2 pcs.
• Salt – 1 teaspoon;
• Butter (or margarine) – 100 g.

• Cod fillet – 500 g.
• Onions – 3-4 pcs.
• Oil for frying;
• Salt – 0.5 teaspoon;
• Ground black pepper – 0.5 teaspoon;

Let's start cooking

1. Let's start with yeast dough. To do this, add yeast to warm milk and wait 10 minutes until foam appears.
2. Mix flour with salt and sugar, beat in eggs, add melted butter and milk with yeast. Mix well until you obtain a soft, fatty dough.
3. The dough should be set aside in a warm place for 30-40 minutes, while we proceed to the filling.
4. Check the cod fillet for small bones (there may be some left) and mix with pepper and salt.
5. Peel the onion, cut into rings and fry in oil until light golden. It will take 6-8 minutes.
6. Did the dough come up? Great! Roll it into a thin oval. Don't forget that you need to mold the dough into something like a fish.
7. Place fried onions in an even layer along the center and place the fish on top of it.
8. The free edges of the dough need to be cut with a knife to form strips.
9. The front part will be the head, the back part will be the tail. And the side strips need to be laid crosswise so that they cover the filling.
10. Place the pie on a greased baking sheet. By the way, this could have been done in advance.
11. Before putting in the oven, the pie can be brushed with beaten egg yolk. This will add shine and a more rosy hue to the color.
12. Heat the oven to 190 degrees, place the pie in it for 25-30 minutes.

Cod jellied pie

Delicate fish pie on kefir with cod liver and boiled eggs. Yes Yes! This particular recipe will use canned cod liver. It's convenient and fast! The main thing is to buy a quality product!

But if you want it with cod meat, then just take 300 grams of fillet instead of liver. If you buy frozen, keep in mind that when defrosting, the mass will decrease.

Ingredients:

• Chicken eggs – 4 pcs.
• Boiled eggs – 2 pcs.
• Cod liver – 250-300 g.
• Oil for lubrication;
• Salt - a pinch;
• Black pepper - a pinch;
• Baking powder - 0.5 teaspoon (or the same amount of soda slaked with vinegar);
• Kefir – 200 g.
• Wheat flour – 240 g.
• Sugar – 1 teaspoon;

Preparation

1. Beat raw eggs with a whisk with salt and sugar, and then pour in kefir. Mix the flour with baking powder, add to the egg-kefir mixture and mix thoroughly again. The dough should have a consistency similar to sour cream.
2. Peel the boiled eggs and finely chop them. Add cod liver to them, mash it with a fork, add salt and pepper, and then mix.
3. Turn on the oven to preheat (180 degrees). Grease a baking dish with oil and pour half of the dough into it. Then lay a layer of eggs with cod, and then pour the dough on top.
4. This cake needs to be baked for about 35-40 minutes.

Pie with cod and cabbage

A hearty yeast pie filled with cod and vegetables, such as cabbage, carrots and onions.

The filling is juicy and very tasty!

The dough in the recipe is already prepared in advance. If anything, there is a kneading method at the very top.

You can also go to a huge article that is entirely devoted to savory foods. Click and watch!

Ingredients:

• Yeast dough – 700-800 g.
• Cod – 450 g.
• Cabbage – 400 g.
• Salt and black pepper - 2 pinches each;
• Oil for frying and greasing;
• Egg – 1 pc.
• Onions – 1 pc.
• Carrots – 1 small;

Cooking process

Since we already have the dough, all that remains is to prepare the fish and vegetables.

Wash the cod and remove bones and other unnecessary items, leaving only the meat.

Grate the carrots, finely chop the onion, and chop the cabbage into small pieces.

Pour oil into a frying pan, add carrots and onions. Fry over medium heat for 5 minutes, then add the cabbage, cover and simmer for 10-15 minutes until the cabbage is soft. Salt and pepper. Finally, remove the lid and let the excess juice evaporate.

Cut the fish into pieces and mix with a pinch of salt and pepper.

Knead the dough and divide into 2 parts. One (large) will go down as the base, and the other (smaller) will become the “lid” of the pie.

Roll out a larger piece and place on a greased baking sheet. Make sides so that the filling does not come out.

Place a layer of fish, and then cover it with stewed cabbage.

Roll out the remaining dough and place it on top of the filling, pinching the edges tightly.

Beat the egg and brush the pie with it.

Make a couple of punctures in the top of the pie with a fork or knife to allow steam to escape.

All! Preheat the oven to 190 degrees, place the pie in it and wait 35 minutes. It can take a little longer if the cake is too thick. Act intuitively!

Puff pastry pie with cod

A quick-to-prepare cod and potato pie based on puff pastry.

Ingredients:

• Ready puff pastry – 400 g.
• Onions – 1 pc.
• Mayonnaise (or sour cream) – 3 tbsp. spoons;
• Cod fillet – 500 g.
• Salt and pepper mixture – 2 pinches each;
• Vegetable oil;
• Potatoes – 2 pcs.

How to bake

1. Peel the onion, cut into rings and fry in oil until transparent.
2. Wash the fish, peel it, cut it into thin slices and rub with salt and pepper.
3. Roll out the defrosted dough and divide into two sheets.
4. Wash the potatoes, peel and cut into thin slices.
5. Grease a baking sheet with oil, place a sheet of dough on it, shaping the sides.
6. The first is a layer of fish, salt and pepper, then comes a layer of potatoes. Spread mayonnaise on top.
7. Cover with a second sheet of dough and pinch the edges. Make several punctures with a fork in the top of the pie.
8. Heat the oven to 190 degrees, baking time 35 minutes.

Cod filling options for pie

• I didn't mention rice in the above recipes. Pie with rice and cod is no less tasty. Try it! Just add 300 g of boiled rice to the filling.
• Cheese is a very popular ingredient. Pie with cod and cheese will be more flavorful. Just grate 100-200 g of cheese over the filling.
• Fish pie with cod can also be prepared with mushrooms. Simply fry 300 g of mushrooms with onions, and then place them in the filling on top of the fish.
• Bell peppers, zucchini, green onions, broccoli - all this goes well with cod. Try it!

We need a fishmonger's recipe for cod so that the filling is juicy. and got the best answer

Answer from Yoerzh Feri[active]
Rybniki - traditional Russian fish pies, were common in fishing areas. These pies were popular in the northern regions of Russia (Arkhangelsk, Murmansk, Novgorod), as well as in Siberia and the Far East.
They prefer small-boned fish: halibut, catfish, burbot, pike perch, cod, navaga. Pies with whitefish, trout, and salmon are very tasty. For the fishmonger, small fish are also used. Rybnik is baked from sour (yeast) dough made from wheat or rye flour, as well as from a mixture of rye and wheat flour. It all depends on the purpose and significance. Rybnik is rarely baked from unleavened rye dough, since unleavened rye dough is fragile, brittle and the juice can leak out, although rybnik made from unleavened dough is very tasty. As a rule, Rybnik is a closed boat-shaped pie. The cleaned, gutted fish is placed entirely on thickly rolled out dough (at least 1 cm), the opposite ends of the dough are connected and the seam at the top is beautifully pinched, which is also a decoration for the pie.
The fishmonger can also have a quadrangular shape. In this case, the dough is rolled out in the form of a rectangle to the size of the baking sheet (bottom), transferred to a greased sheet on a rolling pin, leveled, placed in a row and covered with a dough lid, which is rolled out slightly thinner than the bottom, the edges are pinched on four sides, and pricked. surface and sides with a fork and brush with egg.
A fishmonger can also have a quadrangular shape, designed slightly differently, namely: the dough is laid out in the form of an oval cake slightly larger than a baking sheet, transferred to a greased sheet, and leveled. Prepared fish, seasoned with spices, is placed on the dough, the opposite ends are connected and pinched, but not in the shape of a boat, but giving the pie the shape of a rectangle. The neat seam of the pie is its decoration. Next, prick the surface and sides with a fork, brush with yolk and bake. You can not brush the pie with egg before baking; in this case, after baking, brush it with melted butter, then cover it with paper (tracing paper, parchment), and cover it with a towel so that the crust becomes soft.
Fishmongers are also known to have a triangular, slightly convex shape. Triangular-shaped pies are often made with minced fish. As a rule, such fishmongers are more accepted in restaurant cuisine than in home cooking. Rybnik is baked from small fish (vendice, capelin) and is round in shape; a small hole is left in the center for steam to escape.
Open pies are often baked from fatty fish. Then the dough is rolled out into a layer 1 cm thick, pieces of fish fillet are placed on it, the edges of the dough are folded so that it covers the fish by 2-3 cm, and the middle remains open, sour cream is poured into the hole, the fish will be tender and tasty.
To prevent the surface of the pie from burning, you need to cover it with thick paper moistened with water and look into the oven more often. As soon as the paper has dried, you need to moisten it with water again. Usually the fisherman is baked for 2 hours or a little longer at a temperature of 180-200 degrees. The readiness of a closed rybnik is determined as follows: remove the pie from the oven and shake lightly. If the fish, in the figurative expression of the northerners, “walks” or “walks,” this means that the fish is baked and has fallen away from the crust - the pie is ready. The baked pies are covered with a towel, a tablecloth, or wrapped in a blanket to retain the warmth and aroma longer, because the fishcakes are only tasty when they are fresh; once they have cooled, their attractiveness has disappeared. Therefore, fishmonger is served hot to the table. It is eaten as a separate dish or as a snack. Salmon pie is especially delicious with sweet, strong tea.

My mother has two signature pies: meat and fish! This evening I really wanted fish pie!

The products were found by themselves:

1. Yeast dough

2. Fish fillet (cod)

3. Potatoes

4. Spices, salt

5. Sunflower oil

I used store bought dough. It turned out to be less than the filling, because... left over from preparing Adjarian khachapuri, so the pie promised to be small. In the end, exactly 0.5 kg of dough was used. When choosing fish, you can use all your imagination! You can also put onions in this pie, but my wife doesn’t like them.

Preparing the form. I usually use a large baking sheet, but this time I chose a baking dish. I put parchment on the bottom and grease it with oil.

Divide the dough into two unequal parts. Roll out a large piece in a mold. This is convenient to do with your hands greased with sunflower oil. We make small walls along the edge of the cake. As a result, we get a tray of dough.

Cut the potatoes into thin slices! One large potato was enough.

Place the slices on the dough in an even layer. I prefer beauty and order in this matter. Slice by slice. It tastes better this way! Salt and pepper!

We cut fish. Initially there were two carcasses. One was enough for the pie!

Place the fish pieces in a second layer on the potatoes. Again, salt and pepper, add bay leaf. If you add onions, then place them in rings, in a third layer on the fish!

We turn the second part of the dough into a flat cake and cover our pie with it. We pinch the edges. And we twist the resulting seam inward.

Mom calls this “string” a candybobber. The Internet says that this word means “famously, excellently, famously.”

Be sure to make a hole in the middle of the pie! The cake breathes through it!

Only after this the cake goes into the oven!

This is where the story about the first pancake begins. Baking a cake is a very important process. It is necessary to constantly monitor the temperature, control the time and monitor readiness! Only if you follow these rules will the pie be delicious and bring joy!

Unfortunately, at this point I got busy making homemade pastrami. By the time I decided to check out the pie, it looked like this:

It was at this moment that the evening became even more gloomy, the mood dropped, and the appetite disappeared. But the autopsy showed that everything was not so bad. It turned out that the charring occurred only on the top layer, and the rest of the pie was completely ready.

Then I remembered, two pieces of wisdom! First, those who eat coals are not afraid of the dark! Secondly, if your pie is a little burnt, then the burnt parts can be easily cleaned off with a coarse grater, like a file.

After assembly, process the product with a file:

Lubricate what happened with oil, wrap it up, and let it rest.

Bon appetit!

Cod pie is a tasty and valuable dish, because fish has many beneficial properties. Cod is considered dietary because it contains a very small amount of fat. Instead of fillet for baking, you can use fish liver, especially since it is a preventive remedy for joint and cardiovascular diseases. To make cod pie, you can use both fresh and frozen fish.

Cod pie made from yeast dough

Ingredients

For filling

• cod (fillet) – 1 kg;
• salt - to taste;
• pepper - to taste;
• onion – 3 heads;
• thyme – 2 – 3 sprigs;
• carrots – 2 pcs.;
• lemon - quarter;
• egg – 1 pc.;
• animal fat – 50 gr.;
• parsley - 1 bunch.

For the test

• flour – 3.5 cups;
• yeast – ½ packet;
• warm milk – 1 glass;
• egg – 1 pc.;
• salt – ½ tsp;
• sugar – 1 tbsp. l.

Preparation

You need to start with the test, as it will take time to come up:

Preparing the filling

Take the dough and divide it into two parts (larger and smaller). Roll out the larger one into the shape of a baking sheet. Grease it with oil and transfer the dough.

Distribute the cod evenly, then the roasted vegetables. Chop the parsley. Place a few small pieces of butter on top.

Roll out the second part of the dough into the shape of a baking sheet, cover the pie, and seal the edges. Leave for 17 - 20 minutes, then brush with egg and pierce with a toothpick over the entire surface. Bake 40 min. at a temperature of 200° C.

Take out the finished dish and coat the entire surface with butter. Then cover with a towel and leave for 15 minutes.

Cod pie made from puff pastry

Ingredients

• Egg - 1 pc.
• puff pastry – 500 gr.;
• salt - to taste;
• cod fillet – 2 pcs.;
• pepper - to taste;
• potatoes – 1 – 2 pcs.;
• onions – 1 – 2 pcs.;
• animal fat – 60 g;
• vegetable fat – 4 – 5 tbsp. l.

Preparation

1. Defrost the dough.
2. Boil the fish a little, then separate the fillets. Tear it into pieces with your hands.
3. Chop the onion and fry a little. Combine with fish, season with pepper and salt.
4. Grate the potatoes and add salt.
5. Roll out the dough into an oval and place in the pan.
6. Place the potatoes in the middle, not reaching the edge by 10 cm.
7. Place fish and onions on top.
8. Form the dough into a fish. To do this, cut the free edges into strips and intertwine them together.
9. Beat the egg and coat the pie with it, and insert pieces of butter into the slits.
10. Heat the oven to 160° C and cook the dish for 30 minutes.

Open cod pie

Ingredients

For the test

• salt – ½ tsp;
• milk – 110 ml;
• egg – 1 pc.;
• yeast – 5 g;
• butter – 70 gr.;
• sugar – 1 tsp;
• flour – 400 gr.

For filling

• suluguni cheese - to taste;
• cod – 500 gr.;
• tomato – 1 pc.;
• sweet pepper (red) – 1 pc.

Preparation

1. Dissolve the yeast in warm milk and set aside for 15 minutes.
2. Melt the butter and add to the milk.
3. Add salt, egg, sugar, flour there.
4. Knead and leave for 1 – 2 hours.
5. Form the dough into a thin circle using a rolling pin.
6. Distribute the filling at a distance of 4 cm from the edge.
7. Cover it with the edges, bringing the dough together well.
8. Cut (like rolls), turn with the filling up.
9. Place the remaining fish in the center. Garnish with tomatoes and peppers. Place cheese on top and salt the pie. Cook for 30 minutes. At a temperature of 180° C.

Cod jellied pie

Ingredients

• kefir – 200 ml;
• mayonnaise – 3 tbsp. l.;
• baking powder – 2 tsp;
• salt - to taste;
• cod – 500 gr.;
• onion – 1 pc.;
• flour – 1 tbsp.;
• dill – 2 – 3 sprigs;
• pepper - to taste;
• egg – 3 pcs.

Preparation

1. Roughly chop the onion. Remove the bones from the fish and cut it into cubes, add salt and sprinkle with dill.
2. Fry the onion in a frying pan.
3. Turn on the oven at 200° C.
4. Stir eggs, kefir and mayonnaise, add baking powder and flour.
5. Pour some of the batter into the bottom of the pan, then place the fish cubes and onions, then the third layer of batter.
6. Bake for about 35 minutes.

Quick cod pie

Ingredients

• yeast-free puff pastry – 400 g;
• cod fillet – 400 gr.;
• cheese – 200 gr.;
• salt - to taste;
• tomato – 100 gr.;
• onion – 100 gr.;
• egg – 1 pc.

Preparation

1. Thaw the dough and roll it out onto a baking sheet.
2. Chop the fillet coarsely, tomato and onion into small cubes, grate the cheese, beat the egg.
3. Place the dough on a baking sheet, do not forget about the sides, distribute the pieces of fish, add salt, then add the tomatoes and onions. Sprinkle with cheese.
4. Brush the sides with egg and place in the oven for 30 minutes.

Kefir pie with cod

Ingredients

• cod (fillet) – 300 gr.;
• pepper - to taste;
• onion – 110 gr.;
• flour - 3 tbsp. l.;
• carrots – 2 pcs.;
• salt – ½ tsp;
• tomato – 1 pc.;
• potatoes – 200 gr.;
• vegetable oil – 3 tbsp. l.;
• kefir – ½ glass;
• egg – 1 pc.;
• butter – 1 tbsp. l.

Preparation

1. Cut the onion and carrot into circles, and the tomato and fish into cubes. Salt and pepper the cod, dip in flour and fry. Then transfer the fish to a plate, and fry the carrots and onions in the same frying pan. Add tomatoes and cook covered for 10 minutes.
2. Cut the potatoes as convenient and boil in salted water for 13 minutes. Pour kefir and butter into the pan, add pepper and salt. Reheat well. Pour into a bowl. Pass the hot potatoes through a sieve. Beat in the egg and stir.
3. Heat oil in a frying pan, add 1 tbsp. l. flour. Pour in vegetable liquid and cook until thickened (about 2 minutes), stirring. This is the sauce.
4. Place the stewed vegetables in a deep dish, followed by pieces of fried cod. Pour in the sauce. Spread mashed potatoes on top. Bake for 15 minutes. at 200° C. Eat hot.

Canned cod pie

Ingredients

• yeast dough – 500 gr.;
• potatoes – 1 pc.;
• canned cod – 1 can;
• salt - to taste;
• vegetable oil – 2 tsp;

Preparation

1. Place parchment paper in a baking dish and grease with oil.
2. Divide the dough in half (uneven halves). Flatten most of it into shape and make walls.
3. Slice the potatoes very thinly and place on top of the dough. Sprinkle with salt and pepper.
4. Remove the fish from the jar and mash with a fork. Spread on top of potatoes.
5. Roll out the remaining dough, cover the pie and carefully join the edges. Pierce with something sharp. Bake for about 30 minutes. At a temperature of 180° C.

1. To cut cod into a pie, you need to remove the scales and cut off the fins using cuts. After making an incision along the spine and to the end of the tail, remove the fillet. Using an elastic knife, remove the rib bones, and pull out the small ones with tweezers.
2. You can add egg, rice, potatoes or cheese to the cod pie.
3. To prevent the pie from being dry, the recipe uses chilled pieces of butter.