Pie with canned fish: recipe with photos step by step

Prepared by: Ekaterina Fesenko

04/17/2017 Cooking time: 3 hours 0 minutes

Save

I cooked)

Estimate

For all fans of inexpensive, satisfying homemade baked goods, I want to offer a cool and completely uncomplicated option on how to make a pie from pie dough with canned food and boiled rice. I recommend!

Pie with saury and rice

Ingredients:

Dough:

Kefir (low-fat) – 250 ml;
Flour – 200 g;
A pinch of salt;
Soda – 0.5 teaspoon;
Sour cream (low-fat) – about 100 g;
Chicken eggs – 3 pcs.

Filling:

Rice (boiled) – 150–200 g;
Saira (canned) – 2 cans;
Onions – 1–2 pcs.;
Oil for frying.

Cooking method:

Peel the onion and chop finely. Fry in oil until golden brown. Transfer the saury from the jars into a cup. Drain the water. Mash the fish with a fork. Add boiled rice to the saury and mix well. Add onion and stir again. The filling is ready.

In another bowl, mix eggs, kefir, sour cream. Add a pinch of salt. Add flour and stir. Suppress the baking soda, add to the dough and mix. Soda is quenched with vinegar (add a few drops of vinegar to the soda). On the other hand, soda will already be quenched with kefir. In general, the choice is yours.

Pour about half of the dough into a baking tray or baking dish. Now you need to add the filling of rice, saury and onions. Pour in the remaining dough, covering the filling completely. Preheat the oven to 180 degrees. Bake for about 40-45 minutes until golden brown. The beauty of this pie is that it is delicious both cold and hot. That is, this is a very useful thing that you can take with you for a snack.

Pie with raw fish, onion and rice

Ingredients:

Fish fillet – 800 g;
Rice - 1 cup (100-120 g);
Onions - 1 kg;
Vegetable oil - 100 g;
Bay leaf - 5–7 pcs.;
Salt - 1 tbsp. spoon;
Ground pepper - 1–2 pinches;
Yeast dough - 1–1.2 kg;
Flour - 1-2 tbsp. spoons;

To grease the cake:

Chicken egg - 1 pc.

Cooking method:

First prepare the rice and onions. Rinse the rice, soak it in salted cold water for 1–1.5 hours, then rinse again and boil in boiling, lightly salted water (1 teaspoon of salt) for about 15–20 minutes. (To make the rice white and crumbly, you need to pour it into boiling water, adding a little citric acid.)

Once the rice is ready, drain in a colander. The rice should be refrigerated. Peel the onion, wash and cut into thin half rings. Heat vegetable oil in a deep frying pan and put onion in it. Stirring, simmer lightly for 3-4 minutes over medium heat, but do not let it overcook.

Mix the onion along with the oil in which it was stewed with the prepared rice, add salt (about a teaspoon) and pepper to taste (1-2 pinches). Mix well.

20–30 minutes before preparing the pie, prepare the fish, preferably fatty fish. Cut the fish fillet crosswise into strips 1–1.25 cm thick. Lightly salt each strip on both sides (1–2 teaspoons in total), pepper (1–2 pinches), place on parchment corresponding to the size of the dough layer on the baking sheet, and leave for 30–40 minutes.

Divide the dough into two parts. Roll out half the dough to a size slightly larger than the baking pan, adding flour as needed. The thickness of the dough is approximately 1 cm. Place the bottom layer of dough on a baking sheet (see yeast dough), put half of the onion and rice filling on it and add 2-3 bay leaves.

Transfer the fish strips from the parchment to the filling in the same order; the voids between the strips can be filled with small pieces of fillet. Place 3-4 bay leaves and the rest of the onion and rice filling on the evenly placed fish so that it covers the entire surface.

Roll out the second part of the dough into a layer. Cover the top with a second layer of dough and place the pie with fish and rice in a warm place for 20–30 minutes. Brush the pie with beaten egg yolk.

Heat the oven to 200°C and place the pie on the middle shelf and bake for 40–45 minutes.

Pie with canned mackerel - tasty and simple

Since ancient times, our ancestors prepared all kinds of fish dishes, including pies. Kulebyaki, pies and other joys of the gastronomic life of our ancestors, along with pies with fish filling, have come down to us. We offer you a wonderful pie with canned fish - incredibly tasty, aromatic and juicy. Not only canned mackerel can be used, but also horse mackerel, sardine, and tuna in its own juice.

Layer pie with saury and potatoes

Ingredients:

Young potatoes 300 g;
Onions 200 g;
Refined sunflower oil 30 ml;
Ground black pepper 1 tsp;
Canned saury 1 can;
Salt 1 tsp;
Yeast-free puff pastry 700 g;
We bake a puff pastry pie with potatoes and saury.

Cooking method:

Roll out the puff pastry into 2 rectangles, about 25 x 35 cm in size. Place thin slices of raw potatoes on 1 rectangle, season with salt and pepper.

Cut the onion into half rings, lightly fry in vegetable oil and place on the potatoes.

Distribute pieces of saury on top. You can add a little more pepper, I also added dried dill for flavor. Cover the filling with the second rectangle of dough, press it well around the perimeter with a fork and place the pie on baking paper in a rectangular shape. Pierce the dough in several places to allow steam to escape.

Bake the pie in an oven preheated to 190–200°C until golden brown. Cool the finished pie slightly and serve warm.

How to cook “Pie from pie dough with canned food”

1. Grind soft butter with salt and sugar. Warm the milk a little, add the yeast. Leave for 10 minutes.

2. Pour the dough into a deep bowl, add butter and eggs. Start mixing, adding sifted flour little by little.

3. When the dough is ready, cover it with a towel and leave it warm for an hour and a half until it rises well.

4. During this time, you can prepare the filling. Boil the rice in salted water until cooked. Cool it a little and mix it with canned food (in this case, sardines are used). Chop the onion and fry until transparent in a frying pan, add grated carrots and fry until soft. Place the vegetables in a bowl, salt and pepper to taste. Mix well.

5. The dough has increased in volume well. Divide it in half, roll out each layer thinly.

6. Place one on a baking sheet, greased or lined with parchment. Spread the filling in an even layer.

7. Cover the top with a second layer, seal the edges and make a small hole for steam to escape. Bake the pie at 180 degrees until golden brown (about 45-55 minutes).

Pie with saury and spices on kefir

Ingredients:

Dough:

300 g sour milk;
a pinch of sugar;
3 pinches of lemon salt;
2 chicken eggs;
30 g butter;
300 g wheat flour;
1.5 tsp. baking powder;
0.5 tsp. dried dill;
0.5 tsp. dried parsley;
0.5 tsp. dried basil.

Filling:

1 can of canned fish.

To lubricate the mold:

20 g of a mixture of butter and vegetable oils;
2 tbsp. l. breadcrumbs.

Cooking method:

Take a deep bowl. Pour in sour milk. It can be replaced with any fermented milk product. Beat in the chicken eggs. Add softened butter. Beat until smooth.

Sift the wheat flour into a separate container. Mix with baking powder, salt, sugar. Add a small portion to the liquid ingredients. Stir. If you only have soda, then add it directly to the sour milk, and do all the other steps according to the recipe.

Add the rest of the flour. Mix well so that there are no lumps. Leave for 15–20 minutes.

Prepare the filling. Drain marinade from canned fish. Place the fish in a plate and mash without fanaticism.

Select a baking dish that is suitable in size. Brush with oil mixture. Sprinkle with breadcrumbs. Place half of the dough on the bottom and flatten with a spatula. Place the fish pieces.

Cover with the second part of the dough mixture. Don't go all the way to the top as the cake will rise a bit. Preheat the oven to 180 degrees. Bake for about one hour until cooked through. Check readiness with a match. When pierced, the match should come out dry.

The saury pie is ready. Cool slightly and serve.

Jellied pie with canned fish and potatoes

Ingredients:

flour 2 cups;
kefir 1 glass;
eggs 2 pcs.;
pinch of baking soda;
vegetable oil 80 ml;
mackerel canned in oil 1 jar;
potatoes 4 tubers;
bulbs 1 head;
a pinch of salt;
butter 60 grams;
ground black pepper, a couple of pinches.

Cooking method:

Pour flour into a large cup. Eggs should be removed from their shells and placed in flour. Then pour in kefir, add baking soda, add vegetable oil and salt. Mix everything thoroughly. To make everything easy to mix, you can use a mixer. The structure of the base should be similar to thick sour cream.

Open a can of canned fish and put it in a small cup, mash it with a fork. The onion needs to be peeled and chopped into small cubes. Add the onion to the canned food and mix. Peel the potato tubers and be sure to rinse them in cool water.

Cut the potatoes into slices. Spray the baking dish with vegetable oil. Next, pour half of the liquid base onto the surface of the bottom of the mold. Place the first layer of potato slices, sprinkle with salt and pepper. Next, lay out the fish with onions and distribute evenly.

After this, pour in the batter and completely cover all the components. Be sure to preheat the oven to 180 degrees. Place everything in the oven and cook for about 40 minutes.

Take out the finished jellied pie with canned fish and potatoes, coat its top with a slice of butter, cover with a towel and cool for 15 minutes.

How to make canned fish pie

Prepare the dough. Melt margarine in a convenient bowl and mix with flour. Add sour cream and soda, quenched with vinegar. Knead the smooth dough and place it in a plastic bag in the refrigerator for 40 minutes.

Then roll out the dough, place it in a baking dish and prick it with a fork.

Fry the onion in a frying pan until transparent. Then let the onion cool and mix it with the fish, which we mash with a fork. Distribute the filling evenly over the surface of the dough.

Let's prepare the filling. In a convenient deep bowl using a blender, mix eggs, flour and sour cream. Salt and pepper to taste.

Fill it up.

Finely chop the dill and sprinkle on top. Preheat the oven to 180 degrees.

Place the pie in the oven and bake for 40-50 minutes (depending on your oven). Check readiness with a toothpick.

Pie with canned fish in a slow cooker

Ingredients:

kefir – 1 tbsp.;
eggs – 2 pcs.;
flour – 2 tbsp;
onion – 1 pc.;
canned pink salmon – 1 pc.;
margarine – 100 g;
salt – 1 tsp;
soda – 1 tsp;
sugar – 2 tsp.

Cooking method:

Knead the dough by mixing flour, kefir, chicken eggs and margarine. Mix everything thoroughly so that there are no flour lumps in the dough.

Now let's start preparing the filling for the pie; to do this, open a can of canned fish and drain the excess oil. Place the canned food on a plate. Next, peel the onion and cut the onion into halves of rings. Mix it with fish and mash with a fork.

Grease the multicooker bowl with butter, this is necessary so that the cake does not burn during the cooking process, and pour out half of the dough. We put our filling on top. Now pour the rest of the dough on top of the filling. Place the bowl with the pie in the multicooker, set the “Baking” mode and leave the pie to cook. Preparation will take about one hour. After this time, it should be turned over so that it bakes on the other side.