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Prepared by: Anton Soroka
08/03/2017 Cooking time: 1 hour 10 minutes
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You can bake a pie not only for dessert. Pies with vegetable, meat or fish fillings are very popular; today this is the latter option. Watch how to make saury pie. A simple and delicious recipe.
Pie with jellied pastry
There is not always time or desire to tinker with yeast dough for pies. Then quick and simple alternatives come to the rescue. For example, jellied dough based on sour cream. To prepare saury fish pie you need to take the following ingredients:
- a can of canned food;
- 150 grams of boiled rice;
- two onions;
- two hundred ml of kefir;
- one hundred grams of sour cream;
- 250 grams of flour;
- three eggs;
- half a teaspoon of soda;
- a little salt to taste.
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To make the filling even more satisfying, you can use a couple of boiled chicken eggs. This addition will not make this saury fish pie recipe any worse. On the contrary, it will become even more intense.
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Pie making process
Open the canned food, drain the liquid, and transfer the fish to a bowl. Using a fork, mash the saury into small pieces. Peel the onion, wash it with cold water, and chop it quite finely. Lightly simmer in a frying pan with water. This will help the onions become soft and not crunchy in the finished pie.
Combine onion, rice and fish. Start preparing the dough. Break the eggs into a bowl and lightly beat with a fork. Add sour cream and kefir, mix the mixture thoroughly until all the ingredients are combined. Separately mix flour, salt and soda. Add dry ingredients to the kefir and sour cream mixture. Mix the products until smooth so that there are no lumps left.
Pour about half of the batter into the pie pan. Place the filling on it, distributing it evenly. Pour the rest of the dough on top. This saury fish pie is prepared in an oven preheated to 180 degrees. Keep baking for about forty minutes. The finished pie is cooled slightly and then cut into portions.
Jellied pie with potatoes
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This option involves replacing rice with potatoes. To prepare you need to take:
- can of canned food;
- 600 grams of potatoes;
- two onions;
- a pinch of salt;
- three eggs;
- a glass of mayonnaise;
- 150 grams of sour cream;
- six tablespoons of flour.
Peel the potatoes and grate them on a coarse grater. Leave for a while, then squeeze out the released juice. Peel the onion and cut into cubes. You can leave it as is, that is, raw, or you can lightly fry it. The fish is removed from the jars and chopped with a fork. Separately combine eggs, mayonnaise and sour cream. Add salt and flour.
The finished dough is divided into two parts. One is poured into the bottom of the baking dish and a layer of potatoes is placed. Cover it with onions and place fish on top. The remaining dough is poured into the filling. Prepare a pie with canned fish and potatoes in the oven at a temperature of 180 degrees for forty-five minutes.
How to cook “Pie with canned saury”
1
First of all, put the rice in a small saucepan to cook for 2-3 minutes less than usual.
2
Peel the onion and fry until transparent or golden brown.
3
Place the fish in a deep bowl and mash with a fork along with the butter.
4
Add fried onions and boiled rice. Add some salt and pepper and mix well. If desired, you can add green onions or dill, for example.
5
When the filling is ready, you can start the dough. Beat eggs with sugar and salt.
6
Add soda, flour, kefir, melted butter. Knead the dough. In the recipe for making a pie with canned saury, it should not be thick, but rather very thick.
7
Grease the bottom of the multicooker bowl or baking dish with oil and sprinkle with flour.
8
Place half of the dough and then the filling. Then spread the other half and level it with a spoon so that the surface is smooth.
9
In a multicooker on the Baking mode, cook the pie with canned saury at home for 1 hour, and in the oven until golden brown.
10
Before serving, the pie needs to cool slightly and then cut into portions. Bon appetit!
Yeast dough: a hearty dish
Yeast dough, of course, requires a lot of time. However, the result is lush and delicious baked goods. For this pie with saury made from yeast dough, you need to take the following ingredients:
- two cans of saury;
- kilogram of potatoes;
- five onions;
- 70 grams of butter;
- 250 ml milk of any fat content;
- a little salt;
- a teaspoon of sugar;
- a couple of teaspoons of dry yeast;
- half a teaspoon of salt;
- two glasses of flour.
First, put the dough. Sift the flour, this will help you get a fluffier dough. Add sugar, salt and yeast to the flour. Then pour in warm milk. Knead the dough. It turns out smooth, but not cool. Leave for thirty minutes in a warm place. The saury pie with potatoes turns out very juicy and tender.
Pie with saury and potatoes - quick and easy
Despite the fact that the pie is made from yeast dough, the recipe for baking with canned fish is interesting because it does not require much time to prepare the fish for baking. And the process of making this pie itself does not require much effort.
Required:
- For dough: 0.5 l. milk;
- 2 tbsp. spoons of dry yeast;
- 2 eggs
- 100 g vegetable oil;
- 2 tbsp. spoons of sugar;
- a pinch of salt;
- flour;
- For filling: 2 cans of saury;
- 2-3 potatoes;
- 1 large onion;
- salt.
How to cook fish pie with saury and potatoes from yeast dough in the oven:
Knead the dough as usual. That is, first add yeast to warm milk, then all the other ingredients: sugar, eggs, vegetable oil, salt and flour. Knead the dough until it stops sticking to your hands. Then we divide it into two unequal parts and put it in the freezer for 30-40 minutes.
About 10 minutes before removing the dough from the freezer, you can start filling. Peel the potatoes and onions, then cut them into rings into individual plates.
Take out the yeast dough for the fish pie, most of it first. Roll it out so that the edges of the dough slightly extend beyond the sides of the baking sheet. Place the filling in layers: 1st layer – potatoes, add a little salt (optional), 2nd layer – canned saury, 3rd – layer of onion.
It is better to divide each fish intended for filling the pie in half and remove the ridge.
We take the second part of the dough out of the freezer and roll it out across the width of the baking sheet, placing it on top of the filling. Fold the larger half over the smaller one and pinch the edges of the dough.
Brush the top of the fish pie with canned food with egg and place in an oven preheated to 1800C. Bake for 35-40 minutes.
Preparing the filling and assembling the pie
The potatoes are peeled, washed with cold water and cut into thin circles. Peel the onion and cut into thin half rings. For variety, you can lightly fry it in vegetable oil, but this will accordingly increase the calorie content of the pie. The finished dough is divided into two parts. One is rolled out into a layer. Transfer it to a pie dish and cover it with a row of potatoes. Lay it out in one layer! Lightly add salt.
Next comes a layer of onions. The canned food is opened and the liquid is drained. The saury itself is kneaded with a fork to the state of porridge. Place the fish on the bow. Roll out the second portion of dough and cover the saury fish pie with it. The edges of the workpiece are carefully fastened so that the cake does not open during cooking. Using a fork, make punctures.
Bake a pie with canned fish and potatoes in an oven heated to 180 degrees. It takes about forty minutes to prepare.
Description of preparation:
See how to make saury pie from puff pastry.
It is prepared in just one hour. There can be other canned goods (similar to saury), but it is better to use puff pastry. The potato and fish filling harmonizes perfectly with the dough. I whipped up this pie for my guests. Purpose: For lunch / For dinner / Afternoon snack Main ingredient: Fish and seafood / Vegetables / Potatoes / Dough / Puff pastry / Canned fish / Saira Dish: Baked goods / Pies Geography of cuisine: Russian cuisine
Layered saury pie with bell pepper
This pie turns out very juicy and elegant in appearance. For it you need to prepare the following products:
- a couple of cans of canned food;
- 400 grams of puff pastry;
- one yolk;
- onion head;
- 250 grams of bell pepper;
- salt to taste.
The dough needs to be thawed, divided into two parts and rolled out using a rolling pin. Mash the fish with a fork, after draining the liquid from the jars. The onion is peeled, cut into half rings and fried in oil until a crust forms. Cut the pepper into cubes and simmer until soft.
Place fish in the middle of the dough layer and onion on top. Pepper is placed on them. Cover the pie with the remaining dough and make cuts. Beat the yolk and brush the saury pie with it. It is baked in the oven for about forty minutes at a temperature of 180 degrees.
Recipe Layer pie with saury. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Layer pie with saury”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 269 kcal | 1684 kcal | 16% | 5.9% | 626 g |
| Squirrels | 9.7 g | 76 g | 12.8% | 4.8% | 784 g |
| Fats | 16.6 g | 56 g | 29.6% | 11% | 337 g |
| Carbohydrates | 20.3 g | 219 g | 9.3% | 3.5% | 1079 g |
| Alimentary fiber | 0.4 g | 20 g | 2% | 0.7% | 5000 g |
| Water | 18.2 g | 2273 g | 0.8% | 0.3% | 12489 g |
| Ash | 0.192 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 27.6 mcg | 900 mcg | 3.1% | 1.2% | 3261 g |
| Retinol | 0.024 mg | ~ | |||
| beta carotene | 0.006 mg | 5 mg | 0.1% | 83333 g | |
| Vitamin B1, thiamine | 0.012 mg | 1.5 mg | 0.8% | 0.3% | 12500 g |
| Vitamin B2, riboflavin | 0.049 mg | 1.8 mg | 2.7% | 1% | 3673 g |
| Vitamin B4, choline | 26.61 mg | 500 mg | 5.3% | 2% | 1879 |
| Vitamin B5, pantothenic | 0.152 mg | 5 mg | 3% | 1.1% | 3289 g |
| Vitamin B6, pyridoxine | 0.032 mg | 2 mg | 1.6% | 0.6% | 6250 g |
| Vitamin B9, folates | 2.026 mcg | 400 mcg | 0.5% | 0.2% | 19743 |
| Vitamin B12, cobalamin | 0.055 mcg | 3 mcg | 1.8% | 0.7% | 5455 g |
| Vitamin C, ascorbic acid | 0.29 mg | 90 mg | 0.3% | 0.1% | 31034 g |
| Vitamin D, calciferol | 0.233 mcg | 10 mcg | 2.3% | 0.9% | 4292 g |
| Vitamin E, alpha tocopherol, TE | 0.092 mg | 15 mg | 0.6% | 0.2% | 16304 g |
| Vitamin H, biotin | 2.27 mcg | 50 mcg | 4.5% | 1.7% | 2203 g |
| Vitamin RR, NE | 0.453 mg | 20 mg | 2.3% | 0.9% | 4415 g |
| Niacin | 0.04 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 34.81 mg | 2500 mg | 1.4% | 0.5% | 7182 g |
| Calcium, Ca | 9.81 mg | 1000 mg | 1% | 0.4% | 10194 g |
| Magnesium, Mg | 3.07 mg | 400 mg | 0.8% | 0.3% | 13029 g |
| Sodium, Na | 14.64 mg | 1300 mg | 1.1% | 0.4% | 8880 g |
| Sera, S | 27.93 mg | 1000 mg | 2.8% | 1% | 3580 g |
| Phosphorus, P | 27.8 mg | 800 mg | 3.5% | 1.3% | 2878 g |
| Chlorine, Cl | 20.11 mg | 2300 mg | 0.9% | 0.3% | 11437 g |
| Microelements | |||||
| Aluminium, Al | 57 mcg | ~ | |||
| Bor, B | 28.5 mcg | ~ | |||
| Iron, Fe | 0.368 mg | 18 mg | 2% | 0.7% | 4891 g |
| Yod, I | 2.55 mcg | 150 mcg | 1.7% | 0.6% | 5882 g |
| Cobalt, Co | 1.773 mcg | 10 mcg | 17.7% | 6.6% | 564 g |
| Manganese, Mn | 0.0359 mg | 2 mg | 1.8% | 0.7% | 5571 g |
| Copper, Cu | 21.63 mcg | 1000 mcg | 2.2% | 0.8% | 4623 g |
| Molybdenum, Mo | 0.636 mcg | 70 mcg | 0.9% | 0.3% | 11006 g |
| Nickel, Ni | 0.428 mcg | ~ | |||
| Rubidium, Rb | 67.9 mcg | ~ | |||
| Selenium, Se | 3.361 mcg | 55 mcg | 6.1% | 2.3% | 1636 g |
| Fluorine, F | 10.25 mcg | 4000 mcg | 0.3% | 0.1% | 39024 g |
| Chromium, Cr | 0.71 mcg | 50 mcg | 1.4% | 0.5% | 7042 g |
| Zinc, Zn | 0.2389 mg | 12 mg | 2% | 0.7% | 5023 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.013 g | ~ | |||
| Mono- and disaccharides (sugars) | 1 g | max 100 g | |||
| Glucose (dextrose) | 0.185 g | ~ | |||
| Sucrose | 0.927 g | ~ | |||
| Fructose | 0.171 g | ~ | |||
| Essential amino acids | 0.041 g | ~ | |||
| Arginine* | 0.107 g | ~ | |||
| Valin | 0.085 g | ~ | |||
| Histidine* | 0.038 g | ~ | |||
| Isoleucine | 0.069 g | ~ | |||
| Leucine | 0.122 g | ~ | |||
| Lysine | 0.104 g | ~ | |||
| Methionine | 0.046 g | ~ | |||
| Methionine + Cysteine | 0.079 g | ~ | |||
| Threonine | 0.07 g | ~ | |||
| Tryptophan | 0.024 g | ~ | |||
| Phenylalanine | 0.075 g | ~ | |||
| Phenylalanine+Tyrosine | 0.13 g | ~ | |||
| Nonessential amino acids | 0.095 g | ~ | |||
| Alanin | 0.084 g | ~ | |||
| Aspartic acid | 0.14 g | ~ | |||
| Glycine | 0.05 g | ~ | |||
| Glutamic acid | 0.219 g | ~ | |||
| Proline | 0.047 g | ~ | |||
| Serin | 0.102 g | ~ | |||
| Tyrosine | 0.055 g | ~ | |||
| Cysteine | 0.033 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 60.44 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.3 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.004 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 0.217 g | ~ | |||
| 17:0 Margarine | 0.003 g | ~ | |||
| 18:0 Stearic | 0.093 g | ~ | |||
| 20:0 Arakhinovaya | 0.003 g | ~ | |||
| Monounsaturated fatty acids | 0.527 g | min 16.8 g | 3.1% | 1.2% | |
| 16:1 Palmitoleic | 0.041 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.434 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.004 g | ~ | |||
| Polyunsaturated fatty acids | 0.134 g | from 11.2 to 20.6 g | 1.2% | 0.4% | |
| 18:2 Linolevaya | 0.117 g | ~ | |||
| 18:3 Linolenic | 0.006 g | ~ | |||
| 20:4 Arachidonic | 0.011 g | ~ | |||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 0.8% |
The energy value of Layered pie with saury is 269 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Pie with fish and cheese: a delicious combination
This recipe allows you to get a tender and flavorful pie. Cheese gives the filling a special juiciness. And the pie itself has an interesting structure with an open filling. For this dish you should take the following available products:
- two cans of fish;
- six eggs;
- a bunch of green onions;
- two hundred grams of butter and sour cream;
- one hundred grams of hard cheese;
- the same amount of processed food, preferably without any additives;
- four glasses of flour;
- a teaspoon of salt and soda;
- 150 grams of mayonnaise.
Break two eggs into a bowl, add soft butter, salt, soda and sour cream. They mix. Then add the sifted flour. Knead the dough. It needs to be covered with cling film to prevent it from airing, and then removed for a while. Four hard-boiled eggs. The fish is removed from the jars and mashed with a fork until it becomes a paste. The processed cheese is first put in the freezer, then grated on a fine grater. The onion is washed, dried, and then finely chopped. The eggs are peeled and also crushed using a grater. Do the same with hard cheese.
Everything is mixed. Season with mayonnaise and knead again. The baking tray should be greased with a piece of butter. The dough is rolled out and placed on a baking sheet, forming sides. Distribute the filling over the pie. This delicacy is baked for forty minutes at a temperature of 180 degrees. It is better to cool the finished open pie slightly in the oven so that it is better cut into portioned pieces.
