Fish pie made from puff pastry (recipes). Fish pie made from puff pastry (recipes) Puff pastries with fish from ready-made dough

Fish pies

Wonderful fish pie made from puff pastry: see the step-by-step recipe with many filling options, including detailed photos and videos. The best option

50 min

175 kcal

5/5 (1)

Kitchen appliances and utensils: a baking sheet, baking paper, several deep bowls, a wooden cutting board, a sieve, a whisk, a rolling pin, teaspoons and tablespoons, a sharp knife and a wooden spatula.

When the weather is great and you have a lot of free time, you just want to go somewhere far from the city and have a small picnic or go to the country house and sit by the fire in the long summer twilight. In such cases, one important question comes up on the agenda: what to cook and take with you, since you won’t be satisfied with sandwiches alone.

I suggest you bake delicious fish pie, which is easily and simply prepared from puff pastry with any fish that may be in your freezer or even canned fish. I have been baking puff pies for several decades and have never regretted it, since the taste of such a product is simply stunning, especially if you add red fish filling (or cook it with good canned fish or minced meat), and make the base from puff pastry prepared yourself – classical The recipe suggests not using store-bought. But if you don’t like fiddling with dough, make it from store-bought dough, either yeast or yeast-free. The finished dough makes pies and pies equally well, if it is not frozen and the expiration date is observed. If you don’t have good red fish in the store, please make it from regular pollock - any fish will work in the pie!

Prepare a spacious baking tray with a diagonal of about 40 cm, baking paper, several deep bowls with a volume of 300-900 ml, a wooden cutting board (you can use a metal one), a sieve, a whisk, a rolling pin, tea and table spoons, a sharp knife and a wooden spatula.

Make sure that the utensils used for the fish pie are not plastic, as the puff pastry mixture may be difficult to knead and roll out - if you cook in a slow cooker, do not use the standard plastic utensils that came with it.

You will need

Dough

Filling

• 500 g fish fillet;
• 2 large onions;
• 10 g ground black pepper;
• 1 tsp. salt.

Bakery

• 1 egg.

As you remember, puff fish pie is prepared not only with natural fresh and defrosted fish, but also with canned store-bought or homemade fish - according to the standard recipe, a canned appetizer turns out even richer and more flavorful. Use the same amount of your chosen filling as a fillet substitute.

Cooking sequence

Korzh

If you don't want to end up with an open fish pie, make a larger overhang of puff pastry to cover it after adding the filling.

Filling

If your filling is too runny, drain the excess juice and water from the bowl after it has set in the refrigerator.

Assembling and baking the pie

Your wonderful pie ready ready to eat! Pulling it out of the oven, cut into portioned pieces, place on a large plate or dish and garnish with parsley or dill.

My mother also decorates the pie with halves of a boiled egg and sprinkles with grated garlic, however, this tradition has taken root in our family because of my dad, who loves spicy things. You can give free rein to your imagination and decorate the cake according to your taste. I know that many people like it when the filling in the pie is arranged in layers - a layer of fish - a layer of onion - a layer of fish, but I like it better when the fish and onions are mixed.

Video recipe for making fish pie from puff pastry

Watch the video of step-by-step preparation of fish pie according to the classic recipe presented above.

The fish puff pastry pie filling you just prepared can be used not only for the classic pie, but also for several similar recipes. Sometimes I cook for unexpected guests because it can be done much faster than others. I also use this filling to prepare - Fish Pie from Yeast Dough Recipe - because puff pastry sometimes gets boring and I want to cook something else.

The fish pies don't end there, of course. Try making another one - Pie with Potatoes and Canned Fish - which your family will definitely like, as mine simply swept both pies while still hot from the table. In addition, the unusual - Jellied pie with canned fish - will delight housewives who love tasty experiments, and the well-known

Making pies doesn't always take a lot of time.

There are a lot of quick recipes, for example, from ready-made puff pastry. The filling also won’t take much time if it’s made from fish. You can even take canned food.

Here are the most interesting and proven recipes for fish pies made from ready-made dough.

Puff pastry fish pie

The store sells two types of puff pastry: yeast and ordinary. You can use any product for pies.

Yeast dough makes more fluffy baked goods; regular dough produces a denser crumb, but also very tasty and crumbly.

All you need to do is take the product out of the freezer to let it thaw a little. Then the dough is rolled out, cut, and the pie is assembled according to the recipe.

For the filling you can use canned fish, usually saury, pink salmon, mackerel and other similar species with a small amount of bones.

There is no need to use canned food in tomatoes; it is better to take fish in its own juice or oil. There are many recipes for pies with fresh fillet; it can be pre-marinated.

What can you add to the filling:
vegetables (onions, carrots, tomatoes, potatoes);
eggs, cheese;
cereals, usually rice.

The formed pie goes into the oven and bakes until done.

If the filling is made from canned fish, that is, ready to eat, then the holding time is determined by the color of the dough.

Fish pie made from puff pastry with pink salmon

A simple recipe for a delicious fish pie made from puff pastry. Fresh pink salmon is used here, but you can use other fish.

500 g dough;
400 g fish;
200 g onions;
2 tablespoons lemon juice;
4 tablespoons of oil;
pepper,
salt,
1 egg.

Cut the fish into pieces of any size, you can cubes or strips, pour in lemon juice, sprinkle with black pepper, salt and mix. Let the filling marinate for about fifteen minutes.

Chop the peeled onion and fry in oil until lightly browned. Cool slightly, mix with prepared pink salmon. Add greens if desired.

Roll out the dough and cut it so that one part is larger. Place on a baking sheet; you can use a suitable sized pan.

Beat the egg with a fork and brush the edges of the layer. Spread pink salmon filling with fried onions.

We also grease the edges of the second piece of dough, make small holes for steam to escape, and transfer the top to the pie. We pinch the edges.

Brush the surface with egg.

Bake at 200°C. For this fish pie, 30 - 35 minutes is enough.

Puff pastry fish pie with canned food and rice

For this fish pie, you can use canned saury, mackerel or pink salmon. If there is rice left over from the side dish, you can add it to the filling so as not to waste time on cooking.

1 package of dough (0.4 kg);
1 can of canned food;
0.7 cups rice;
1 bunch of green onions;
0.5 bunch of dill;
1 egg or water.

Rinse the rice, add water and boil. The liquid from the cereal must be drained. Let cool.

Open a can of canned fish and mash the pieces. If there are large bones, it is better to remove them.

Chop all the greens. Instead of green onions, you can saute a couple of heads in oil, it will also be delicious.

Combine all the fish filling ingredients in a bowl, stir well, taste. Add salt if necessary. Spice up.

Divide the dough into two parts, roll out the bottom layer from one piece. Place the filling on it. Level the layer with a spoon.

Roll out the second part of the dough too, but cut into long strips.

Place one strip on the pie, brush with egg or water.

Bake at 220°C until the dough is ready.

Open fish pie made from puff pastry with filling

A version of a very festive and beautiful fish pie.

You will need a piece of puff pastry 250 g, which will be the base.

250 g dough;
150 g red fish;
150 ml cream;
2 eggs;
50 g cheese;
10 pitted olives;
1 tomato.

Roll out the puff pastry. If the shape is round, then cut it off. To do this, you need to cover the layer with a plate or pan lid and walk around the circumference with a sharp knife.

We transfer the layer into the mold, make sides about 2 cm.

Cut the red fish into small slices, pepper and salt, place on the pie.

Cut the tomato into slices. Place between fish pieces.

We also scatter the olives. It is advisable that they be seedless.

Let's fill. Beat the eggs until smooth, pour in the cream, and add the spices. Grate the cheese into fine shavings, add and mix.

Pour the pie filling over the top. It is important to take your time here, use a spoon.

Place the pan in an oven preheated to 210°. The open pie bakes for about half an hour.

Remove from the oven, but not from the pan. Let the filling harden, then transfer to a plate.

Fish pie made from puff pastry “Golden Fish”

This pie has an original design. For the filling, canned fish in its juice is used.

0.5 kg of dough;
2 cans of canned fish;
3 boiled eggs;
2 onions;
seasonings, herbs;
2 tablespoons of oil;
1 egg.

Boiled eggs need to be peeled and chopped into cubes.

We also peel the onion, chop it, place it in a frying pan, and sauté until lightly browned. Combine with eggs.

Add mashed fish, freed from excess moisture, season the filling with spices, add herbs to taste. Mix everything thoroughly.

Cut off a third of the dough and set aside. Roll out the remaining layer, paying attention to the edges, they should turn out very thin.

Place the filling in the middle and make an oblong roll that imitates fish.

We gather the thin edges inward and pinch them in parts.

Roll out the previously set aside dough and cut out small circles. Place scales on the formed fish.

Brush the original fish pie with egg and bake until golden brown.

Puff pastry fish pie with potatoes

Fresh potatoes and fish are used for this pie. You can take any type, the recipe indicates the weight of clean fillet without bones and skin.

1 package of dough;
2 potatoes;
350 g fish fillet;
1 bunch of dill;
4 tablespoons of mayonnaise;
spices, egg.

Peel the potatoes, cut into thin round slices, sprinkle with spices, add half of the mayonnaise.

Also cut the fish fillet into slices, season with spices, add the remaining mayonnaise, mix well.

Roll out the dough, divide into two different parts, the smaller piece will go to the top of the pie.

Place potatoes on the bottom layer.

Sprinkle chopped dill on top and place pieces of fish on it.

Make many random cuts on a smaller portion of the dough. They are needed for steam to escape.

Transfer the layer, place it on top of the filling, connect the edges of the pie, and roll tightly.

Brush the fish pie with egg.

Place the pan in the oven. Bake the pie for about 40 minutes at 200 degrees.

Puff pastry fish pie with cabbage

For fish pie made from puff pastry, you can use not only fresh, but also sauerkraut. The preparation will be similar, it also needs to be fried.

A pack of dough;
400 g cabbage;
1 onion;
1 - 2 cans of saury;
oil, seasonings.

We cut the onion. Throw it into the heated oil to fry, after a couple of minutes throw in the shredded cabbage, fry until done, add spices.

Open a jar of fish, you can take one or two, knead the pieces, combine with cabbage. Cool the filling completely.

We make a regular closed pie from two layers of dough or form something interesting at our discretion.

Bake until done at 220°C. We are waiting for the golden brown crust and you can take it out!

Open fish pie made from puff pastry with potatoes and cheese

Another recipe for an interesting open pie. Again you will need a piece of dough slightly larger than the mold to make the sides.

250 g dough;
250 g fillet of any fish;
120 g mayonnaise;
2 - 3 potatoes;
100 g cheese;
spices.

Place the peeled potatoes in boiling water and boil for 7 - 8 minutes. Cool in cold water.

Sprinkle the fish cut into pieces with spices and marinate for several minutes while the potatoes cook and cool.

Add any spices you like to mayonnaise, you can squeeze out a clove of garlic.

Place a layer of dough in a mold, grease with a thin layer of mayonnaise, and scatter pieces of fish with spices.

On top we lay out the sliced ​​potatoes, which we previously lightly boiled.

Grease the top with mayonnaise and place the pie in the oven for 25 minutes. The temperature is always 200.

Take out the pie and cover with grated hard cheese.

We increase the temperature to 230, put the fish pie in the oven again, and cook until the top is nice and crispy.

Fish pie made from puff pastry - useful tips and tricks

The pie will not crack on top and the seams will not come unglued if you make several small holes on top. Steam from the boiling filling will escape through them.

It will be easier to mold puff pastry if you moisten the edges with water or milk, you can brush them with fresh egg.

Do not bake puff pastry products at temperatures below 200 degrees; the crust will turn out dry and hard.

Are there any scraps of dough left over? They can be rolled out thinly and placed on the base of the pie or used for decoration. In this case, the surface must be lubricated so that everything sticks securely.

Well, what can we tell you about the recipe for layer pie with fish? Everything is as simple as shelling pears: defrost the finished puff pastry, wrap the filling in it, brush the top with yolk to make it golden brown, and into the oven! And yet, each housewife has her own recipe, proven over the years.

For me, the role of the filling in this pie is the most important, and depending on what you add to the fish, the taste will be very different. Having looked through the recipes that the Internet offers us, I saw that most fish pies based on puff pastry are prepared with the addition of fried onions, carrots, some add zucchini and other vegetables. It seems to me that red fish is fatty in itself, and flavoring it with an additional portion of vegetable oil and other fried ingredients is unnecessary. Well, it’s “a matter of taste and color” - as they say.

Today I will tell you how I make fish pie from puff pastry, the recipe with step-by-step photos will add confidence and I hope you will use the recipe if the opportunity arises!

Puff pastry fish pie recipe

• Ready-made puff pastry - 500 g (one package)
• Raw fish - 500 g (I have chum salmon, you can use any other fish, the most important thing is that it is fillet, boneless)
• Salt, spices to taste
• Hard cheese - 150 gr.
• Egg yolk for brushing
• Sesame seeds for sprinkling - optional

How to make fish pie from puff pastry

Grate the cheese on a fine grater. You can use any variety of hard cheese, I use Tilsiter.

Roll out the puff pastry (you need to defrost it completely in advance) into a rectangle, 0.3-0.5 cm thick.

Using a round plate, cut out a circle from the dough. Place red fish in pieces. Salt and pepper.

You can use any spices to your taste: for example, oregano, basil, Provençal herbs will go well with fish.

Place finely grated cheese on top of the fish and spread over the entire surface of the filling. Cover the fish and pinch, creating the shape of a large dumpling. The edges of the dough should be tightly pinched so that the juice from any cracks does not leak onto the baking sheet.

From the second layer of dough we will make another pie, but of a different shape. Let's try to give it the shape of a fish - an elongated figure with a tail and head. To do this, we need to roll out the cake into a rectangle, place the fish in the middle of the future pie, add salt and pepper, and add any spices to taste. Place the cheese on top again and smooth it out.

Now fold the dough into a triangle from one edge (as if closing an envelope), and pinch it tightly.

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From both edges of the filling we cut the dough into strips 2.5-3 cm wide, leaving the dough at the other end, from the tail side, uncut.

Now we form the “body” of the fish. To do this, we place the cut pieces of dough on top of each other, as if intertwining them with each other. We reach the tail and stop. We pinch the pieces of dough together so that the fish holds its shape.

To make the puff pastry fish pie golden brown, cover it with egg-milk glaze. Mix one egg yolk with 2 tbsp. spoons of milk and add a pinch of salt. Using a pastry brush, coat both cakes with this mixture. Place the pie in a preheated oven for 35-45 minutes.

From this amount of ingredients I got 12 pies with fish filling.

Defrost the dough.

Cut the boiled fish into small cubes. Just cut, no meat grinder. That's better.

Cut the onion into cubes and fry in butter. It should remain juicy but slightly browned.

Place chopped fish, onions from the frying pan, chopped dill, lemon juice, fish seasoning into a bowl (if it does not contain salt and pepper, then add them too).
Mix. The filling is ready.

Lightly sprinkle the table with flour.
Roll out the dough to a thickness of a couple of millimeters and divide into squares with a side of 10x10. From this amount of dough I made 12 pies. But you can do more or less of them.

Place a tablespoon of filling in the middle.

The next step: give the desired shape to the pies and pinch the edges well.

If the dough suddenly dries out, just run your wet fingers along the edges - after that they will stick together wonderfully.
I had both triangles and quadrangles. You can choose the shape of pies with fish filling to suit your taste.

Heat the oven to 180 degrees.

Beat a small egg with a whisk until smooth.

Transfer the pies to a baking tray lined with baking paper.

Using a brush, brush each pie with egg and sprinkle with sesame seeds. You don’t have to sprinkle it, but I think it’s prettier this way.