How to cook fish pie with kefir according to a step-by-step recipe and photos

1 hour 15 minutes

156 kcal

5/5 (1)

If you want to make a delicious fish pie, but spend as little time on it as possible, then make a pie with canned food. They do not need to be cooked or even cut, just break up the lumps with a fork and can be used for filling. And the easiest way to make the dough with kefir is liquid, so that it does not need to be stirred for a long time and left to infuse or rise.

While you are preparing the filling, your dough will already be ready to use. In the end, everything turns out as quickly and tasty as possible. Watch, learn and you won't regret it.

Jellied pie with saury - a delicious snack pastry

Jellied saury pie embodies all the best in cooking. Made from no-roll dough and stuffed with readily available canned fish, it's easy to make and always a success. The nutritional value and flavors are also okay: baked goods are especially satisfying and tasty when complemented with rice, potatoes and eggs.

You will need

Dough

Please make sure that the ingredients that are intended for making a pie with canned food or fish are fresh, since the dough is prepared with kefir, select an extended shelf life for this component - the storage time of your future pie directly depends on this.
Filling

• 200 – 250 g fish fillet or can of canned fish;
• 2 medium onions;
• 100 g small grain rice;

• 50 g sunflower oil;
• 5 – 10 g salt;
• 5 – 10 g ground black pepper.

How to make jellied pie with canned fish?

Jellied dough for pie with saury is prepared on the basis of kefir, mayonnaise, sour cream or milk. As a rule, one of these components is beaten with eggs, soda, butter and flour. Pour half the dough into the mold, put the canned fish filling on the dough, cover with the second half of the dough and bake at 180 degrees for 30 to 45 minutes.

1. Every recipe for jellied saury pie requires the right dough. It should be homogeneous, reminiscent of sour cream in consistency.
2. A jellied pie with canned saury will be baked perfectly if the bottom layer of dough is 1.5 cm thick, the filling does not exceed 1 cm, and the top layer is 2 cm.

Kefir jellied pie with canned fish

Jellied saury pie with kefir is one of the most popular baking options. It is fluffy, light, with a delicate kefir sourness, which perfectly refreshes the oily fish filling. The list of magical properties of kefir can be endless. The main thing is to remember that kefir dough should not be kneaded for a long time, and soda should not be added at the very end.

• kefir – 250 ml;
• flour – 250 g;
• egg – 2 pcs.;
• soda – 1/2 teaspoon;
• oil – 15 ml;
• canned food – 500 g;
• onion – 1 pc.

1. Sauté the onion. Combine with fish.
2. Beat kefir with butter and eggs, add flour and soda.
3. Pour half the dough into the mold, lay out the filling, and spread the second part of the dough on top.
4. Bake jellied kefir pie with saury at 180 degrees for 40 minutes.

Jellied pie with canned fish with mayonnaise

The only thing that distinguishes jellied pie with canned mayonnaise from other baking options is super moisture. Mayonnaise, being a fatty component, perfectly moisturizes the dough, without additional oils and fats. Thanks to it, baked goods not only turn out juicy, but remain fresh and soft for several days.

• mayonnaise – 250 g;
• flour – 160 g;
• egg – 2 pcs.;
• soda – 10 g;
• saury – 250 g;
• ground black pepper - a pinch;
• lemon juice – 20 ml.

1. Season the fish with juice and pepper.
2. Whisk together the first four ingredients.
3. Assemble the pie.
4. Bake the jellied saury pie for 40 minutes at 180 degrees.

Jellied pie with canned fish and sour cream

Jellied pie with canned sour cream is soft, with a golden brown crust, a creamy taste and a touch of butteriness. Sour cream is amazing. In contact with flour, it adds both fat and moisture, so the dough does not dry out or crack. This base will allow you not to bother with the filling and simply season the fish with herbs and send the pie to the oven.

• sour cream – 200 ml;
• flour – 65 g;
• baking powder – 5 g;
• egg – 2 pcs.;
• saury – 250 g;
• greens - a handful.

1. Beat eggs with sour cream. Add flour and baking powder.
2. Follow the standard procedure for assembling the pie.
3. Bake jellied sour cream pie with saury at 200 degrees for 40 minutes.

Jellied pie with canned fish in milk

This jellied saury pie with milk has a silky texture, as it is prepared according to the principle of a hot milk sponge cake, which gained popularity back in the 40s. The bottom line is that hot milk is added to the dough, which is preheated with butter. It is important that it is not greasy and that the butter is melted well.

• egg – 3 pcs.;
• flour – 200 g;
• milk – 125 ml;
• butter – 120 g;
• baking powder – 10 g;
• saury – 500 g.

1. Beat eggs with a pinch of salt for 3 minutes.
2. Heat the butter and milk.
3. Whisk the hot milk into the egg mixture.
4. Add flour with baking powder.
5. Form a pie.
6. Bake the jellied saury pie at 175 degrees for 20 - 25 minutes.

Jellied pie with cabbage and canned fish

Jellied pie with saury and cabbage presents an interesting combination of flavors and textures. We are talking about the filling, and more specifically about cabbage. It can be simmered in oil, fried in tomato paste or stewed in cream. In the latter version, the cabbage will acquire a soft, delicate, milky taste and will go very well with canned fish.

• cabbage – 600 g;
• cream – 200 ml;
• saury – 250 g;
• onions – 2 pcs.;
• oil – 20 ml;
• dried dill – 5 g;
• sour cream – 250 g;
• mayonnaise – 250 g;
• flour – 180 g;
• eggs – 3 pcs.;
• soda – 5 g.

1. Sauté the onion. Add cabbage, cream and simmer for 10 minutes. Season. Cool and mix with saury.
2. Combine the last 5 components.
3. Place the filling between two layers of dough.
4. Bake at 170 degrees for 45 minutes.

Jellied pie with canned fish and potatoes

There are two ways to make a jellied pie with saury and potatoes: put grated potatoes between layers of dough or spread potato slices along the bottom of the mold. The placement will not change the nutritional value of the dish, but it will affect its texture. In the first case, the potatoes will be melting and barely noticeable. In the second, it will feel good and dominate.

• mayonnaise and sour cream – 150 g each;
• flour – 160 g;
• baking powder – 5 g;
• eggs – 3 pcs.;
• potatoes – 3 pcs.;
• saury – 500 g;
• onion – 1 pc.

1. Whisk together the first four ingredients for the dough.
2. Place thin potato slices on the bottom of the pan.
3. Add onion and saury. Pour in the dough and bake at 180 degrees for 45 minutes.

Jellied pie with saury and rice

The right toppings can take a dish to the next level. The hackneyed phrase is confirmed in a pie filled with rice and saury. A very successful combination of ingredients, where rice dilutes the rich taste of fish, giving the filling softness and delicacy. You can use the combination of rice and vegetables and add sauté to the filling.

• flour – 250 g;
• kefir – 250 ml;
• sour cream – 100 ml;
• soda – 1/2 teaspoon;
• egg – 3 pcs.;
• boiled rice – 150 g;
• mayonnaise – 20 g;
• can of saury – 1 pc.;
• onion – 1 pc.;
• carrots – 1, pcs.;
• clove of garlic – 1 pc.

1. Saute the vegetables. Cool and mix with rice, fish and mayonnaise.
2. Knead the dough. Assemble the pie.
3. Bake a pie with rice and canned fish at 180 degrees for 35 minutes.

Jellied pie with saury and eggs

Jellied pie with canned food and eggs is the only option in which the filling components will not only delight the taste buds, but also replenish the body with protein. All you need to do is boil the eggs, fry the onions and combine with herbs and fish. Greens and onions will add juiciness to the filling, it will not crumble and fall out of the piece.

• kefir – 400 ml;
• flour – 400 g;
• soda – 1 teaspoon;
• sugar – 20 g;
• egg – 2 pcs.;
• boiled egg – 3 pcs.;
• dill – 15 g;
• onion – 100 g;
• saury – 250 g.

1. Sauté the onion. Mix the onion with the rest of the filling ingredients.
2. Knead the dough. Form a pie.
3. Bake at 190 degrees for 35 minutes.

Jellied pie with canned food in a frying pan

A budget-friendly jellied pie with canned fish, baked on the stove, helps to delight loved ones with baked goods under any circumstances. The essence of the dish remains the same, only instead of a mold, the pie is baked in a frying pan, under a lid, over low heat for about 35 minutes. In the middle of the process, it is turned over to the other side using a plate.

• kefir – 250 ml;
• flour – 500 g;
• butter – 50 g;
• egg – 2 pcs.;
• soda – 5 g;
• sugar - a pinch;
• saury – 250 g;
• green onions – 10 g.

1. Knead the dough from the first 6 ingredients.
2. Place 2/3 of the dough into the pan. Add the filling.
3. Roll out the rest of the dough into a layer and cover it on top.
4. Bake for 20 minutes.
5. Using a plate, turn the pie over to the other side and bake for another 15 minutes.

Jellied pie in a slow cooker with canned fish

Jellied pie with canned food in a slow cooker is one of the most carefree cooking methods, where you can relax, transferring worries about the texture and taste of the pie to a modern unit. The only thing you need to do after the time is up is to turn the pie over to the other side and leave it in the “Baking” mode for another 30 minutes.

• egg – 2 pcs.;
• kefir – 250 ml;
• mayonnaise – 100 g;
• flour – 250 g;
• baking powder – 10 g;
• saury – 250 g;
• potatoes – 2 pcs.;
• onion – 1 pc.

1. Knead the first five into dough.
2. Pour some of the dough into the bowl.
3. Lay out the filling in layers: grated raw potatoes, saury with onions, potatoes.
4. Cover with the rest of the dough and cook in the “Bake” for 90 minutes.
5. Turn over after 60 minutes.

Cooking features

• Yeast for the dough can be pressed, dry or quick-acting. The latter are also dry, but are used a little differently than traditional ones. While regular yeast is first mixed with a warm liquid to activate it, and then combined with flour, instant yeast is immediately mixed with flour, after which it is combined with a liquid base.
• Rapid-acting yeast rises dough several times faster than pressed dough, but it also falls quickly. Therefore, you need to use this dough as soon as it has risen.
• Before kneading the dough, regular dry or compressed yeast needs to be activated to make sure it hasn't spoiled and is still working well. Only after this is it advisable to add the main ingredients, otherwise the products will be spoiled. The fact that the yeast has started working is indicated by foam appearing on the surface.
• Yeast is active in warm, but not hot, environments. Usually water or milk is heated to 28-35 degrees to activate them. At a lower temperature, the yeast will be sluggish, and at a high temperature it will die.
• In order for the dough to rise, the room must also be warm; drafts are unacceptable. Experienced housewives claim that yeast dough is so sensitive that it even reacts to the noise and mood of the cook.
• You need to choose high-quality flour for the dough, because it belongs to the category of holiday baking. Second-grade flour will give the dough a gray tint and a specific smell, which negatively affects the organoleptic qualities of the finished food. It is better to opt for premium flour or at least first grade, especially since the difference in price is not so significant. It is also not advisable for the fishmonger to save on other products.
• Flour must be sifted before combining with other products. This is necessary not only to rid it of insect larvae and small debris. The main purpose of this manipulation is to saturate the flour with oxygen. After sifting, it becomes light, easier to combine with other components without forming lumps.

The risen dough is kneaded with your hands and left until it rises again. After this, it can be used for its intended purpose.

Category: Unsweetened baked goods

More recently, I associated pies only with sweet taste and tea drinking, but somehow I accidentally discovered meat, vegetable and other savory fillings. But most of all I liked the ones with fish filling. That is why I want to offer you this simple recipe, where the dough is prepared without yeast. It takes no more than 15 minutes to prepare, not including baking, but the result is amazing!

Dough:

• Kefir – 1 tbsp.
• Eggs – 2 pcs.
• Flour – 1.5 tbsp.
• Soda - a pinch
• Salt – 0.5 tsp.
• Sugar – 1 tbsp.
• Vinegar – 1 tbsp. (if kefir is not sour)

Filling:

• Canned fish (saury, sardines, etc.) – 1 can (240 g)
• Rice – 2 tbsp.
• Onion – 1 onion

Step-by-step photos on how to prepare the recipe:

Open the canned fish, place it in a deep dish and mash with a fork. You can take any canned food: sardines, saury, pink salmon, etc.

Boil the rice until done. You don't need a lot of rice to make the filling juicy.

Finely chop the onion.

Pour kefir into a container, beat in the eggs and mix with a fork.

Add sugar and salt.

If kefir is not sour, then the soda may not be quenched, so at this stage add vinegar, if necessary.

Add sifted flour and soda.

Knead a not very liquid dough. If it is very liquid, it may not bake.

Grease a baking dish with oil and lightly dust with flour.

Pour in half the dough and smooth it out.

Place the filling on top.

And fill with the remaining dough.

Sometimes it happens that the dough turns out to be thick and it is difficult to pour the filling on top. In this case, you can add a little water to the remaining half.

To get a beautiful and shiny crust on top, 10 minutes before cooking, you can grease the pie with sunflower oil, egg or syrup of sugar and water. I like the last one best - the salty filling and slightly sweet top go well together.

Can be served both cold and hot. It will taste best with tomato juice.

Bon appetit everyone!

It's always nice when your household is well-fed and happy. Therefore, often on weekends we try to prepare not only a nourishing and tasty, but also an original dish. If it were possible, we would cook them more often, but we simply don’t have time for it. And here simple and original recipes come to the rescue, which will not take much time, but will bring a lot of joy to the whole family.

Of course, everyone loves baked goods, and not just sweet ones. Baked goods filled with vegetables, meat and even fish are extremely popular. Of course, you don’t want to mess with fish (gut it, clean it, remove bones), so you can take any canned food. If you want to prepare a pie with this filling when guests arrive, you can take tuna or canned pink salmon. Well, for the everyday menu, saury or sardine will do just fine.

The dough itself turns out to be very porous and tender. Moreover, to achieve such a result, you don’t even need to make any special efforts. This is the simplest batter. It is enough to know the simple and housewives-tested secrets of its preparation.

1. It is very important that kefir is sour. Even an expired product that has begun to ferment will do (it develops a characteristic odor). Therefore, if you decide to make such baked goods, leave the kefir on the table overnight so that it becomes more sour. Otherwise, you can add a little vinegar to it.
2. Fat content is also very important. It is better to take at least 2.5% and even more.
3. Kefir will need to be heated to a temperature of 37-39 C, then more air bubbles will form in the dough and the dough itself will turn out more tender and airy.
4. If there is no kefir, then any fermented milk product will do: yogurt, acidophilus and even fermented baked milk. You can even use sour milk.
5. Flour must be of the highest quality. Coarse grinding and second grade will not work here.
6. The flour must be sifted. Then it will be enriched with oxygen and the product will turn out taller and more magnificent.

This pie can be served either hot or cold. In both cases it is very tasty!

Other options

To make fish pie, housewives have come up with dozens of different recipes that you can use today. For example, a fish pie made from yeast dough takes a little longer to prepare, but it turns out more fluffy and satisfying. And if you are still a supporter of quick options, then make a fish pie from puff pastry, simply buying it at the store.

Or experiment with the filling by adding other ingredients to the fish, for example, make a pie with cabbage and fish. Or make a fish and rice pie if you don't like cabbage. And the easiest way to cook fish pie is in a slow cooker, since it won’t burn and will bake well.

As you can see, there are plenty of options, just try and look for your favorites, and if you have already found them, write about them in the comments. Don’t forget to also share your own ideas and experience in preparing similar dishes, because other housewives will be able to take note of your advice. Bon Appetit everyone!

Ingredients and how to cook

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ingredients for 10 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 45 min

Dough for fishmonger on water with dry yeast (lean)

Compound:

• wheat flour – 0.35 kg;
• water – 0.2 l;
• refined vegetable oil or margarine – 80 g;
• sugar – 20 g;
• salt – 2 g;
• dry yeast – 5 g.

Cooking method:

• Boil water and cool to about 30 degrees. Pour sugar and yeast into it, stir.
• Wait for the yeast to activate. The foam cap on the surface of the water will tell you what they have earned.
• Mix the sifted flour with salt. Add it to the yeast base in portions and stir to avoid the formation of lumps.
• Pour in the oil and knead the dough.
• When the dough is not too sticky, place it in a suitable container, cover with a towel and place in a warm corner.
• Wait until the dough has doubled in size, punch it down and leave to rise again.

Baking a pie

1. Place the baking sheet in the oven, preferably on the top shelf.
2. After 20 minutes , start checking for doneness with a toothpick or skewer.
3. When the dough is good blushed, remove the baking sheet from the oven.

That's all! Our wonderful fish pie is ready! Cool it a little and place it on a wide dish, then garnish with parsley or dill. My mother sometimes adds ginger and garlic to the greens, but I recommend that every housewife choose the most suitable decoration for her. Try not to cut your cake until after serving so that your family and guests will be amazed by its wholesome splendor and flavor.