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Prepared by: Dashuta
06/25/2014 Cooking time: 2 hours 30 minutes
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Despite the fact that this recipe is quite economical, the pies with it turn out amazing, very tender and fragrant. This is an excellent option for all lovers of fish dishes and fans of home cooking.
Pies with canned fish: step-by-step recipe
Ingredients for yeast dough (for 1.2 kg of finished product):
- 125 g natural yogurt;
- 80 ml water;
- 7-8 g dry baker's yeast;
- 12 g brown sugar;
- 7 g table salt;
- 1 chicken egg;
- 30-40 g vegetable oil;
- 40 g semolina;
- 350 g wheat flour.
- 1/2 cup rice;
- small onion;
- a can of natural canned fish “Saury”;
- spices - to taste;
- vegetable oil.
When preparing the dough, yogurt can be replaced with sour cream or mayonnaise, kefir or milk, and semolina can be completely excluded from the recipe if desired. If you prefer fresh yeast, use 3 times more of it than dry yeast. Cane sugar can be easily replaced with white or honey. Instead of vegetable oil, feel free to use butter, lard or margarine. To prepare the filling, it is not necessary to use canned food made from natural saury. In this case, canned food in oil (saury, herring, sardine, etc.) is also suitable. You can also use either short-grain or long-grain rice.
Yield: 11 pies.
Cooking time is about 2 hours.
How to cook pies with fish and rice from yeast dough in the oven
In lukewarm water, thoroughly stir the yeast along with granulated sugar and leave alone. Whisk the egg with salt, then mix with yogurt and butter.
As soon as the yeast mixture begins to ferment (bubble), combine it with the egg-yogurt mixture and semolina. Then, gradually adding flour, knead a soft but not too sticky dough. Place it in a greased bowl, cover with a lid or towel and place in a warm place to rise.
Drain the brine from the canned fish into a separate container (this may come in handy). Remove the spine bone from each piece of fish.
Sauté finely chopped onion in oil until translucent. Boil the rice and drain using a sieve. Combine rice with onion, season with spices and mix well. To prevent the filling in the pies from being dry, add a little canned fish brine (or melted butter) to the rice mixture. Mash the fish pieces with a fork.
Forming and baking pies
Divide the risen dough into segments, roll them into balls and knead them with your hands or roll them into flat cakes using a rolling pin.
Place a little rice (about a tablespoon) in the center of each flatbread and place some fish on top. If you like, mix the rice and fish into a single mass.
Pinch and pinch the edges of the flatbread to cover the filling, then roll the pastry around the table until it takes the shape of a stick.
Leave the formed pies directly on the table for ten minutes to proof, covering them with a towel. Meanwhile, turn on the oven so that it has time to warm up thoroughly. Cut parchment into rectangles measuring 15x25 cm and grease them with oil.
Wrap each piece in pieces of parchment, but only very loosely, then place it on a baking sheet (there is no need to cover it with anything), but not close to each other. Wait 10 minutes to allow them to proof further before putting them in the oven.
Bake the pies at t = 200 °C for about half an hour, until they are golden brown. Remove the baking sheet with the finished baked goods from the oven and, having freed the pies from their “paper confinement,” serve immediately.
Description of preparation:
Everyone probably loves pies without exception, but when it comes to choosing the filling, everyone has their own preferences.
Some people like meat, some mushrooms or vegetables, many choose sweet fillings with fruit or jam, but I want to tell you how to make pies with rice and fish. This is our family’s favorite option, which is why we cook them most often and in large quantities. For example, in this list the ingredients are for about 30 small pies, so you will have to invite a large company to visit to eat them all. And in general, with this recipe for making pies with rice and fish, it will not be difficult for you to make a hearty lunch or dinner for you and your friends, believe me. Purpose: For lunch / For dinner / For a holiday table Main ingredient: Dough / Yeast dough Dish: Baking / Pies
Recipe for pies with fish or canned fish and rice
Photo: globalist.org.ua
In this recipe we will talk about preparing delicious pies with fish and rice. They can be made with any fish or with canned fish to suit your taste, which is very convenient.
Fish and rice are a great combination, which tastes even more delicious in homemade pies. If you suddenly want to pamper yourself and your loved ones with pies, then this filling option will be an excellent solution, especially since if you use canned fish for the filling, you can also reduce the cooking time significantly.
These pies are prepared very simply from yeast dough, they turn out aromatic, tasty, very appetizing. In addition, they are lighter in comparison, for example, with pies filled with meat and rice. So if you want fried pies, it’s better to choose a lighter filling, or you can bake them in the oven, which will make the dish minimal in calories.
Recipe for pies with fish or canned fish and rice
Photo: foto.mail.ruIngredients:
For the dough: 450g wheat flour 50g butter 8g dry yeast 2 eggs 1-2 tbsp. sugar sour cream for coating the pies salt For the filling: 1-2 onions 1 can of canned fish (pink salmon/mackerel or others) or fresh fish ½ cup dry rice
Cooking method:
How to cook pies with fish and rice. Boil the rice until cooked in the usual way - it should turn out crumbly. Fry chopped onion in butter or vegetable oil. Mash the fish together with the liquid and mix with the rice. Pour ½ cup of warm water over the yeast, add 1 tsp. sugar and 1 tbsp. flour, mix, leave for 10-15 minutes - the “cap” should rise, i.e. dough Pour the remaining sugar and salt into the risen dough, add eggs scrambled with a fork, add softened butter, add sifted flour, knead the dough. The dough will be sticky, cover it with a towel and leave in a warm place for 1 hour. The dough should rise to double or more. Pinch off pieces of equal size from the risen dough in a bowl, roll out each one, sprinkling with flour or helping yourself with vegetable oil (to prevent the dough from sticking when rolling, dust the surface, rolling pin and hands with flour or grease with oil), form the pie, laying out the filling and pinching the edges, ready-made pies Place seam side down on a baking sheet lined with greased parchment. Coat the pies with sour cream and bake in an oven preheated to 200 degrees for about 20 minutes.
You can make such pies in the shape of fish: you just need to attach a “tail” from a small piece of dough to the usual oval of the pie, make “scales” by pinching the dough with scissors, and make eyes from black peppercorns. You can add chopped herbs to the filling, and if you don’t want to spend time preparing it, replace the dough with a store-bought one, including puff pastry.
Video recipe for pies with rice and fish
How to cook “Pies with saury and rice”
1. Pour warm boiled water into a deep container (bowl) and add yeast.
2. Next, add salt and sugar, pour in refined oil.
3. Gradually add pre-sifted flour.
4. And we begin to mix everything. Knead the dough and then let it rest. To do this, set it aside and leave it untouched for a while.
5. In the meantime, let's start with the filling. Wash the rice and boil until fully cooked.
6. Peel, wash and chop the onions.
7. Place the frying pan on the fire, pour a little oil into it, add the onion, fry it until tender.
8. Mash the canned saury with a fork and remove the bones, if any. Place all the filling ingredients into a bowl.
9. Mix thoroughly.
10. Look at the dough (it should approximately double in size).
11. Knead it with your hands and leave for another 20-30 minutes.
13. Divide the finished dough into pieces, roll out or knead each of them, forming a circle. Place the filling in the center.
15. Carefully fasten the edges so that the filling remains inside and does not fall out.
16. We do the same with each piece. We put the frying pan with the vegetable on the fire and heat it up, put the pies in it.
17. Fry until golden brown and turn over.
18. Place the finished pies on a paper towel to remove excess fat, transfer to a plate and eat hot.
