Fish pies with rice and herbs. Other cooking options

Russian cuisine cannot be imagined without fragrant fish pies. The fillings for them are prepared from fresh or canned fish, which is supplemented with rice, vegetables, eggs, cheese, fragrant spices and herbs. simple and quick pie with fish can be cooked in just 35 minutes.

Fish pie - a simple and quick recipe

In order not to waste time cutting fresh fish, for quick stuffing use canned food with vegetable oil or in own juice. Canned mackerel, saury or pink salmon are great for pies. Quick dough is kneaded with sour cream and butter. For the flavor of the fillings complement big amount greens and hard cheese.

Ingredients:

• Canned fish (mackerel, pink salmon) - 2 cans;
• Flour - 520 gr.;
• Sour cream 20% - 100 ml;
• Milk - 80 ml;
• Butter - 110 gr.;
• Hard cheese - 50 grams;
• Green onions - 1 bunch.
• Soda (food) - ½ tsp;
• Salt.

Cooking step by step:

1. We send the softening oil in a container in the microwave for 2 minutes. In a bowl, add butter from the oven, milk, sour cream, salt (2 pinches) and mix in the bowl of a blender for dough. We fall asleep flour, without stopping the blender, and knead for several minutes.
2. We open the canned food, put it in a bowl, use a fork to chop. Add to the prepared fish, grated cheese, chopped onion and mix well.
3. We divide the dough on kefir in half, roll out the parts and put one on a baking sheet with baking paper. The shape of the cake can be round or rectangular.
4. In the middle of the dough, lay out the fragrant fish filling and evenly distribute it, leaving 1.5-2 centimeters around the edges.
5. We cover the filling with the other rolled out half, connect the edges of the dough and tightly fasten it with our fingers.
6. We bake a quick fish pie at 180 degrees for 20 minutes. We take out the finished fragrant cake, let it stand for 13-15 minutes, then cut it and serve with drinks or with first courses.

How to make a jellied pie with fish and canned fish?

Jellied pie with fish is prepared from quick test based on kefir, mayonnaise or sour cream. The dough blank turns out to be semi-liquid and therefore it is filled with a filling, which is prepared from fresh fish, and to speed up the process from canned food. Jellied fish pies are juicy with a wonderful aroma and taste.

Ingredients:

Stuffing number 1:

• Cod fillet - 330 gr.;
• Onion- 1 PC.;
• Ground pepper;
• Salt.

Stuffing number 2:

• Canned food (sardine, saury) - 1 can;
• Green onions - 1/2 bunch;
• Processed cheese - 1 pc.

For test:

• Kefir 2.5% - 1.5 cups;
• Flour ( top grade) - 1.5 cups (240 gr.);
• Chicken eggs - 2 pcs.;
• Vegetable oil - 3 tablespoons;
• Baking soda - ½ tsp;
• Salt - ½ tsp

Cooking:

1. Stuffing number 1: wash the cod fillet and dry it with napkins. Cut the cod fillet into small pieces and put in a bowl. Spread finely chopped onion in cod, sprinkle with salt, pepper and mix. This filling can be supplemented with grated hard cheese.
2. Filling number 2: put the canned food in a bowl and chop with a fork. Add chopped fish to chopped green onion, rubbed processed cheese and mix.
3. Whisk butter, kefir, salt and eggs with a whisk. We fall asleep soda, immediately add parts of the flour and knead the dough in consistency similar to sour cream.
4. Lubricate the heat-resistant form. Pour prepared batter(½ part) and distribute along the bottom. Carefully lay out the prepared filling from fresh or canned fish on the batter and fill it with the rest of the dough.
5. Send fragrant jellied pie in the oven at 220 degrees for 30-33 minutes. During this time, the cake will be covered golden crust. We take out the most delicious cake, leave it for 10-12 minutes, carefully take it out and serve.

Puff pastry fish pie

Fillings for puff pastry it is better to cook from fresh fish and supplement them with creamy, melted or hard cheese. Puff pastry fish pie can be made quickly and easily using store-bought dough. Pies made from fresh red fish (salmon, coho salmon, trout) are especially fragrant.

Ingredients:

• Puff pastry - 1 pack (500 gr.);
• Trout fillet - 500 gr.;
• Cream cheese (Mascarpone or Philadelphia) - 200 gr.;
• Chicken egg - 1 pc.;
• Dill - 3 sprigs;
• Lemon juice - 1 tablespoon;
• Ground cumin - ½ tsp;
• Ground pepper;
• Salt.

Cooking:

1. Frozen puff pastry, an hour before cooking, take it out of the freezer.
2. To speed up the process, we take finished fillet red fish. We wash the fillet, cut it finely and sprinkle with lemon juice. Add chopped dill, ground cumin, pepper, salt, Mascarpone to the prepared fish and mix.
3. Divide puff pastry in half. Lightly roll one half to the size of the mold, send it to a greased mold and form the sides.
4. Spread the fragrant trout filling in an even layer on the dough. Lightly roll out the second half, cover cheese filling and tightly fasten the edges of the two parts. In the middle we make a puncture with a knife and form a hole so that when baking it comes out hot air and did not tear the edges of the pie.
5. Lubricate the prepared pie with a beaten egg and bake at 200 degrees for 25-30 minutes until it is browned and covered with a crispy crust. fragrant pie take out with trout, leave for 5 minutes, cut and serve hot. If the filling is supplemented with chopped raw potatoes, then set the oven to 180 degrees and bake the cake for about 1 hour.

Yeast dough fish pie recipe

Yeast cake will be 100% if you use fresh food and strictly follow the recipe. They are prepared with a variety of fish fillings. A pie with a complex filling is called "Kulebyaka", and with the addition of potatoes and onions "Siberian Pie".

Ingredients:

• Flour - 5 glasses (650 gr.);
• Water - 600 ml;
• Vegetable oil - 170 ml;
• Active dry yeast - 2 tablespoons;
• Chicken egg - 1 pc.;
• Sugar - 4 tablespoons;
• Fresh fish fillet - 800 gr.;
• Potatoes - 4-5 pcs.;
• Onions - 2 pcs.;
• Butter - 50 gr.;
• Ground pepper;
• Salt.

Cooking steps:

1. We heat the water for the dough to 35-40 degrees, if it is higher, then the yeast will die and the dough will not foam. Pour warm water into a bowl, add active yeast, flour (6 tablespoons), sugar and mix until the sugar dissolves. Leave the yeast mixture in a warm place for 15 minutes, until frothy.
2. Mix the flour in a large bowl with salt (2 tsp) and, as the dough suits, pour into the bowl. Add butter and knead the dough by hand for 4-6 minutes, until it lags behind your fingers. We give a rounded shape and leave in a warm place for 15 minutes, until the dough rises 1.5 times.
3. Finely chop the fish fillet (white or red), peeled potatoes - into slices, onions - into strips.
4. Place the dough on a floured surface and divide in half. Roll out one half into a thin layer and place on a greased baking sheet. We spread the prepared circles of potatoes on the dough, retreating from the edges by 2-2.5 centimeters. Sprinkle the potatoes with salt and pepper and lay out the fresh fish. Add onion on top of it, sprinkle with pepper, salt and distribute pieces of butter.
5. We roll out the second half a little less than the first, cover the pie and fasten the edges tightly. To add beauty to the cake, leave a little dough and cut out various decorations from it.
6. To get when baking golden color brush dough with beaten egg. We send a delicious cake to the oven at 180 degrees for 70-75 minutes.

Pie with fish and rice

Pies with such a filling can be baked from ready-made puff, yeast, quick aspic or unleavened dough. The filling is prepared from fresh or canned fish. To make the pie with fish and rice juicy, the filling is supplemented onions, and for flavor, fresh fish is pre-fried. For 600 gr. fish or canned food take 100 gr. rice. Rice is boiled until it becomes soft, washed and discarded in a colander. The fish is crushed, added to it cooked rice, chopped onion, salt, pepper and mix.

Canned open fish pie

An open canned fish pie never turned out dry if the filling was covered with grated cheese and sour cream or poured with whipped sour cream and eggs. Any dough can be kneaded, but the pie will turn out to be especially tasty from unleavened dough.

Ingredients:

• Flour - 150 gr. (+ 1 tablespoon);
• Margarine - 110 gr.;
• Sour cream - 220 gr. (+ 3 tablespoons);
• Food quenched soda - ½ tsp;
• Canned fish (saury, mackerel) - 1 can;
• Green onions - 1/3 bunch;
• Chicken egg - 4 pcs.;
• Salt.

Cooking:

1. Melt margarine, cool slightly and pour into a bowl. Add sour cream (3 tablespoons), salt, soda to margarine and mix. Spread flour in portions and knead a smooth dough.
2. Roll out the dough with flour on the surface, lay it out in a mold, forming sides, and make punctures with a fork.
3. Grind canned fish and spread on the dough. Sprinkle with chopped green onions.
4. In a bowl, beat sour cream, eggs and flour (1 tbsp). Pour the fish stuffing with the prepared mixture. We bake delicious open pie at 180 degrees 45 minutes.

beer pie recipe

Pies made from fresh or canned fish are prepared from dough based on light beer which gives an airy and delicate texture. For 2 cups of flour take ½ liter of beer and about 200 gr. culinary margarine. First, the dough is prepared like shortbread, cold margarine and flour are rubbed with fingers, then light beer is poured in and a dense dough is kneaded, which is cooled for 10-15 minutes. The dough with the filling is baked at 200 degrees for 40 minutes.

Choose any recipe for a quick fish pie, cook with pleasure and delight your loved ones with delicious pastries.

Calories: Not specified
Cooking time: Not indicated

Simple and quick pie with fish and rice - great option for any meal - from an afternoon snack to a hearty breakfast. This dish, which is prepared literally on hastily, you can treat both guests who suddenly appeared in the evening, and children who usually cannot be forced to eat fish. In general, this is the dream of every housewife.

For test:

- kefir 5% - 500 ml.,
- flour - 2 cups,
- eggs - 2 pcs.

For filling:

- canned cod - 1 can,
- rice - 200 gr.,
- green onion - 50 gr.,
- spices for fish - 20 gr.

Recipe with photo step by step:

1. Knead the dough. Beat kefir with eggs. Add a mixture of seasonings for fish and seafood.




2. We introduce the sifted flour in parts, stir so that there are no lumps left in the dough. The dough is quite liquid.




3. We take out the cod from the can, drain the excess liquid. Knead with a fork. For this recipe, you can use any canned fish both white and red. Very tasty with pink salmon. Boil rice until half cooked, mix with fish. Add chopped green onions.




4. Pour half of the dough into a baking dish. Put the filling on top.






5. Pour the remaining dough on top, level with a fork so that it evenly and completely covers the entire filling.




6. We put the cake in the oven preheated to 150 degrees.




7. After 10 minutes, increase the temperature to 180 degrees. Cooking another 30 minutes. To check if the cake is ready, use the classic way- A toothpick inserted in the middle of the pie should come out dry.




8. We take it out of the mold, cover it with a towel and let it cool slightly. I think you will like this

Incredibly delicious fish pie with rice can be easily prepared for lunch or dinner and thus diversify the menu and please your loved ones delicious pastries. Moreover, this is done simply and quickly enough. This one is very nutritious and hearty pie With fish filling absolutely everyone will like it, and do not hesitate, even children eat it with great pleasure. The secret of its tenderness and juiciness lies in the fact that a raw whole fillet of any white fish (in my case, pangasius) is taken as a filling, and while it is baked inside, our rice cake acquires a great aroma and becomes juicy.

Ingredients:

for the test:

• 200 ml warm milk
• 2.5 - 3 cups flour
• 3 tbsp vegetable oil
• 5 gr dry yeast
• 1/2 teaspoon sugar
• 1/2 teaspoon salt

For filling:

• 1 fish fillet
• 1 cup boiled rice
• 1 large onion
• some greenery
• 1 boiled egg
• salt, pepper to taste
• 1 tbsp lemon juice

Cooking method

From warm milk, yeast, sugar, salt and flour, knead a homogeneous and smooth yeast dough for the pie, so that it does not stick to your hands, grease them with vegetable oil. We cover it and put it in a warm place to rise and increase in size by 45-60 minutes. Sprinkle the fish fillet lemon juice, salt a little and let him lie down. Finely chop the onion, eggs and herbs. Ready dough roll out into an oval thin cake, its size should be such as to lay out the fillet and then form a closed pie.

Spread the first layer of filling boiled rice and half an onion, a little salt, pepper, place fresh fish on top. Then - the second half of the onion, boiled egg and greens, also add a little salt and pepper. Now we carefully form a fish pie, pinch the edges well and put it on a baking sheet (for convenience, I do everything right on parchment paper for baking, so it is more convenient to carry it). We make two small and neat holes with a knife on the top of the rice pie and bake it in a well-heated oven to 190 C for 40-50 minutes until cooked and golden brown. Bon appetit.

Fish pies take pride of place among other dishes Slavic cuisine. For a long time the existence of this dish was the reason for the appearance of its different options. So, the fish filling was diluted with other ingredients: eggs, rice, herbs and other products.

Below are the most popular (on yeast dough) and undeservedly forgotten (Nakrepok) versions of this pastry, which can add variety to the everyday and holiday menu.

traditional pastries from yeast dough

Yeast dough pie stuffed with fish and rice is perfect as a snack for work or school, because it holds its shape well when cut and its pieces do not color.

Absolutely any fish is suitable as a filling, the only nuance that you should pay attention to is the number of bones. It is better if there are as few of them as possible or not at all.

Fish and Rice Pie recipe step by step:

1. Mix sugar and yeast with a whisk in warm milk and leave for 5 minutes to start the process of activating the yeast;
2. After the specified time, add salt, sour cream and melted liquid, but not hot, to the milk-yeast mixture butter. Mix thoroughly with a whisk;
3. Next, sifting in small portions, add flour. Once the dough comes together, transfer it to a floured board and knead well for 5 minutes;
4. Form a smooth bun from the dough and put it in a large deep container greased with oil, cover it with a damp cotton towel on top and put it warm for an hour;
5. While the dough is ripening, you should do the filling. Boil the rice until half cooked and put it in a sieve or colander;
6. Remove the bones from the fish and remove the skin, cut it into small square pieces. Cut the onion and herbs with a knife as finely as possible;
7. Mix rice, fish fillet cubes, onion, chopped herbs, salt and spices. The filling is ready;
8. The dough that has ripened and increased in volume, knead a little and divide into two pieces: a larger one for the bottom and sides of the pie (approximately 2/3 of total weight) and a smaller one to top the cake;
9. Roll out most of it into a flat cake that can cover the bottom and walls of the baking dish, then transfer the dough to the form, level it and put the prepared filling on top of it;
10. Roll out a smaller part of the dough and cover the filling on top with it, cut off the excess dough, and pinch the edges beautifully;
11. Brush the top of the pie with beaten egg and place in the oven for 30-40 minutes. The finished fish pie should be allowed to cool slightly before serving.

Pie with rice and canned fish

This recipe is easy and dietary option fish pie. Light - because you don’t have to mess with fish for the filling, cut and remove bones from it, and dietary - because neither the dough nor the filling contains such heavy products as butter, sour cream and eggs.

into the dough and lung stuffing diet pie canned fish will go with the following ingredients:

• 200 ml of warm cow's milk;
• 200 ml of water at room temperature;
• 80 ml of vegetable oil;
• 10 g of sugar;
• 10 g of salt;
• 10 g dry fast acting yeast;
• 500 g flour;
• 480 g any canned fish;
• 200 g of onions;
• 100 g of rice cereal;

Since the basis of the pie is yeast dough, it will take time for it to rise and ripen. This will increase the cooking time to 4 hours.

The calorie content of this version of the fish pie will be 229.8 kcal / 100 g.

Sequencing:

1. Mix milk, water, salt, sugar, dry yeast and 160 g of flour into a homogeneous liquid mixture and leave everything warm for 25 minutes;
2. At the end of the allotted time, when the mass is covered with a foam cap and doubles in size, add the rest of the flour and half of the amount of vegetable oil indicated in the recipe, knead elastic dough and leave it for 2-3 hours to approach warm;
3. For the filling, boil the rice, fry the onion in vegetable oil. Combine onion, rice and canned food in one container, stir and knead the mass so that there is no large pieces fish;
4. When the dough is ready, form a pie. Line the bottom and sides of the mold with part of the dough, lay out the filling and cover with the rest of the dough on top;
5. Bake the cake first half an hour in hot oven at 180 degrees, and then for another 20 minutes, having already reduced the temperature, to golden brown above.

Jellied pie with canned fish and rice

Yeast dough pies are delicious, but very long, and there are housewives who are not friends with yeast dough. What to do when there is no time or desire to fiddle with the dough for a long time, but you want pies?

The way out of this situation is seen in the form of a jellied pie. The filling for such baking can be absolutely anything, but in continuation of the fish theme in the proposed version, it is made from canned fish and rice.

For filling dough and filling, you should take:

• 3 chicken eggs;
• 250 g sour cream;
• 30 g of granulated sugar;
• 10 g of soda;
• 210 g flour;
• 100 g of rice;
• 100 g of onions;
• 150 g canned fish in oil or own juice;
• 40 ml of vegetable oil;
• 50 g mayonnaise;
• salt and spices to taste.

It will take no more than 1 hour to prepare such a cake.

The calorie content of 100 grams of the finished pie will be equal to 260.3 kilocalories.

Progress:

1. For the dough, mix eggs, sour cream, sugar, soda and flour with a mixer or hand whisk. The resulting liquid dough let it stand for 10-15 minutes and all the ingredients “make friends” with each other well;
2. To prepare the filling, follow the standard steps: boil rice, fry onion with vegetable oil, mix everything together with canned fish and mayonnaise. The filling should be allowed to stand for a while so that all the ingredients can soak in each other's juices;
3. Pour half of the dough into a greased iron mold for the future pie, put the filling on it in a neat even layer and pour the rest of the bulk dough over everything;
4. Send jellied pastries for 35-40 minutes, blush your barrel at 180 degrees in the oven.

Open pie with red fish

This pie in the north-west of Russia was considered a symbol of wealth and prosperity, it was called Nakrepok. It was always an open pie, in which the filling of porridge (rice, buckwheat, etc.) was, as it were, pulled together thin slices red salted fish.

Now it is difficult to find the original recipe for this delicious pie, but you can try to cook an open pie with red fish and rice as close as possible to the old Russian Nakrebka.

To prepare Nakrepka you will need:

• 5 chicken eggs;
• 300 ml of light beer;
• 100 g melted butter;
• 30 g of yeast;
• 30 g of sugar;
• 5 g salt;
• 650 g wheat flour;
• 300 g of salted red fish;
• 100 g of rice cereal;
• 150 g of onions;
• 100 g sour cream;
• 15 g of garlic;
• 40 ml of vegetable oil;
• 30 g of greens;
• 250 ml milk for soaking fish;
• spices to taste.

The preparation time for this symbol of prosperity and happiness is 3-4 hours, excluding the time required for soaking the fish.

The calorie content of the finished pie is 219.2 kcal / 100 g.

Step by step baking instructions:

1. Soak lightly salted red fish in milk for 12 hours;
2. From beer, sugar, salt, yeast and a glass of flour, knead the dough, which is put in heat for 25-30 minutes. After that, add 2 eggs to the dough, 80 g of butter and the rest of the flour, knead a soft and moderately elastic dough. About an hour to give him time to come up;
3. Prepare the filling. Cook crumbly rice in a decoction of spices without salt. Hard boil the remaining three chicken eggs. Fry the onion in vegetable oil. Mix rice and fried onions, cut the eggs into thin rings, finely chop the greens;
4. Put the risen dough into a mold and spread it along the bottom, put half the rice on top, as if crushing it into the dough, so that the sides are formed, sprinkle with herbs, the next layer is egg slices, then the remaining butter, the rest of the rice, greens and pieces of red fish overlap;
5. Pour the shaped pie with a mixture of sour cream and chicken yolk, then send it for 40-50 minutes to bake at 170 degrees.

Cooking delicious pastries with an egg in a slow cooker

In a slow cooker, you can bake a fish pie from any type of dough: yeast, bulk, puff. You can also put absolutely any fish in the filling.

Indeed, it should be taken into account that raw fish it may not be baked, so it must first be boiled a little, fried, or at least marinated.

Below is a variant of simple baking from ready-made puff pastry, where the filling is canned fish, eggs and rice.

For the pie you will need:

• 250 g of ready-made puff pastry;
• 50 g of rice;
• 3 chicken eggs;
• 240 g of canned fish;
• 30 g of greens;
• 50 g of onions;
• 20 ml lemon juice;
• 100 g of hard cheese;
• salt and spices to taste.

Cooking time for baking in a slow cooker is from 1.5 to 2 hours.

The calorie content of the dish per 100 g is 237.8 kcal.

How to cook a pie with rice, fish and an egg in a slow cooker:

A successful fish pie starts with properly prepared fish. Experienced housewives know a few secrets on how to do it easily and simply:

1. So that slippery fish does not slip out of your hands every now and then, it is enough just to sprinkle it well with coarse table salt;
2. It will be easier to scrape the fish scales from the carcass if the fish “swims” in water with vinegar before that;
3. The process of removing the skin from the fish begins with a small incision around the base of the head, then you need to separate a little skin from the carcass (so that it can be conveniently taken with your fingers) with a knife, after which it is simply pulled together with your hands to the tail.

As for the baking of the formed product itself, here are its secrets:

1. A closed fish pie with fish and rice, before putting it in the oven, needs to be pierced in several places with a fork or make small cuts with a knife so that the steam from the baking filling can escape freely;
2. If suddenly the cake starts to burn on top, then a container of water installed under the cake can save the situation;
3. As soon as the baking has cooled down much, it must certainly be removed so that the finished cake does not get an unpleasant metallic aftertaste;
4. If the cake does not want to lag behind the baking sheet or form, then you need to hold it a little over the steam and then it will easily fall behind.

Bon appetit!

Fragrant fish pie with rice is very easy to prepare and it turns out very satisfying. Fine yeast-free lean dough And a large number of fillings will not leave anyone indifferent. As a filling, you can take any fish. The cake is perfect for both tea and soup. The dough recipe is universal, it can be supplemented with any filling: potatoes with mushrooms, stewed cabbage, and outside the post - and chicken.

Publication author

She is a lawyer by training, but has worked in various industries. She was a model, an administrator in a casino, worked for several years in the internal affairs bodies (junior police sergeant). I really liked working in the police department, I dreamed of building a career, but I fell ill with oncology - I had to become a housewife. Since that time, she began to cook enthusiastically, and a little later, photography became a real passion. She actively attends webinars on food photography, reads articles and books.
Photos with recipes sometimes end up on the pages of small culinary magazines.
He loves animals very much, so both dogs and cats live in the house.

• Recipe author: Nadezhda Rakhmanova
• After cooking, you will receive 8
• Cooking time: 1 hour 10 minutes

Ingredients

• 170 gr wheat flour
• 100 ml water
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 80 gr rice
• 200 ml water
• 460 gr canned salmon
• 80 gr onion
• vegetable oil
• ground black pepper

Cooking method

Prepare the filling: Rinse the rice thoroughly running water. Pour clean water, add salt and cook until done. Cool rice to room temperature. Peel the onion, wash and cut into small cubes, fry with the addition of vegetable oil until light ruddy. Get the fish out tin can, remove the bones and mash with a fork. Mix the cooled rice, fried onions and fish. Salt the filling, pepper to taste and, if necessary, add broth or oil from under the fish. Stir.

Prepare dough: warm water dissolve salt, add vegetable oil. Mix everything and gradually add the milled flour.

Flour may need 20-30 grams more, in the end it should turn out smooth soft dough, not sticky to the hands and the table. Knead the dough and cover with a clean towel, leave at room temperature for 30 minutes.

Turn on the oven to heat up to 180 degrees. Lubricate the form (the recipe used a form with a diameter of 20 cm) with vegetable oil and sprinkle with flour, shake out the remaining flour. Divide the dough in half. If the cake is to be decorated, set aside part of the dough for decoration first. Roll out one part of the dough with a diameter larger than the mold itself to cover the bottom and partially the walls of the mold. Distribute the dough in shape, form the sides. put the stuffing in and smooth it out.

Roll out the second part of the dough, cover the filling with it, pinch the edges and, if necessary, cut off the excess dough. Prick the dough with a fork in several places.

If desired, the cake can be greased with vegetable oil or water (if not fasting, then you can grease it with an egg). Bake in the middle of a preheated oven for 35-40 minutes until golden brown. Ready pie remove from oven and brush immediately a small amount vegetable oil, cover with a clean towel. Once the cake has cooled slightly, cover it with a plate and carefully turn it over with it so that the cake is upside down on the plate. Top with the dish on which the cake will be served, and turn over again.