Recipes for making pie with canned pink salmon

9

Prepared by: Dashuta

09/22/2014 Cooking time: 1 hour 0 minutes

Do you think making a delicious pie is not an easy task? Not at all, if you use ready-made dough and canned fish for this, then before you can blink your eye, the pie will be on the table.

Recipe 2: jellied pie with canned fish (step by step)

• sour cream - 100 gr.;
• mayonnaise - 100 gr.;
• chicken egg - 2 pcs.;
• salt - 0.5 tsp;
• soda - 0.5 tsp;
• wheat flour - 1.5 tbsp;
• canned fish in oil (I have saury) - 1 can;
• onion - 1 pc.;
• potatoes - 3 pcs.

To start the process, take sour cream and mayonnaise out of the refrigerator. One hundred grams is a little more than half a glass. You can generally replace both components with a glass of full-fat kefir.

Add sour cream and mayonnaise to the cup and beat in two eggs; if they are small, feel free to add 3 pieces. Mix everything with a regular fork; there is no need to beat this dough, so you shouldn’t waste time on such work and washing the mixer.

Add half a teaspoon of salt.

Add quicklime soda and stir again.

The main thing is that it has the consistency of pancake dough. Turn on the oven at 180 degrees, while it is heating, make the filling.

Mash the canned fish with a fork along with the liquid in which they are located. At one time I saw in some program what you should pay attention to when choosing canned food. If we omit all the subtleties regarding the composition, we choose the jar that gurgles less when shaken. This means that there is more fish in such canned food than there is filling. I used saury in oil. You can safely notice the canned sardines, herring or pink salmon that are on hand.

We cover the pan with parchment paper, although sometimes you come across such paper that it is better to cook without it completely than to then tear off the burnt parchment from the pie. In general, if you are confident in the form, do it without paper.

Place the second layer of canned fish and distribute it evenly.

Level the surface of the dough well and sprinkle it with a little black pepper. Honestly, this is more for the visual effect than for the taste. If you want to make the pie spicier, it is better to pepper the filling.

Place the fish pie in the preheated oven for 30-35 minutes. I check readiness by smell and beautiful golden brown crust, but for this you need to know the features of your oven. There is a way to do this easier - take out the pie and pierce it with a toothpick; if, when removed, it remains dry, without sticking dough, the pie is baked.

Jellied pie with canned fish is ready! We give it a little rest and send it to the table.

Recipe 3: jellied pie with canned fish on kefir

This delicious, juicy jellied pie with canned sardines will fit perfectly into your collection of quick and economical master classes.

• kefir 2.5% - 1 glass
• wheat flour - 100 gr
• baking soda - 0.5% tsp.
• salt - to taste
• ground black pepper - to taste
• sardines (canned fish) - 1 can
• onion - 1 head
• carrots - 1 pc.
• chicken egg - 1 pc.
• mayonnaise - 40 ml
• vegetable oil - 1 tbsp.

Let's open canned sardine or any other fish in oil or in its natural form. Mash very thoroughly with a fork.

Cook onions and carrots in a frying pan and mix it with canned food. Season the filling for the jellied pie with salt and pepper.

In a bowl, mix kefir, flour and baking soda into a homogeneous, lump-free mass of semi-liquid consistency - similar to pancake dough. Keep the dough a little warm before preparing the pie.

In a separate bowl, mix the egg with mayonnaise into a homogeneous mass.

Grease a deep but small-width rectangular baking sheet with vegetable oil and fill it with the first dough. The sardine filling will go in the middle. Let's distribute it evenly over the dough. Pour the mixed mayonnaise-egg mixture on top and place the baking sheet in the oven for 45 minutes. Heating no more than 180°.

The finished pie with canned food should be cooled and removed from the mold after 15 minutes. Cut into triangles or squares and serve as an appetizer.

Recipe 4: pie with canned fish and potatoes

There are some baking recipes that always work out. Even if you don’t know how to cook at all, then a jellied pie made with sour cream and mayonnaise will still turn out very tasty and beautiful. And this recipe with photos will tell you step by step what to do and how.

• canned mackerel - 1 can
• onion - 1 pc.
• potatoes - 1 pc.
• sour cream - 200 gr
• mayonnaise - 200 gr
• egg - 1 pc.
• flour - 4 tbsp. l.
• salt - a pinch
• soda - a pinch

First you need to make the filling. For this I took canned mackerel.

Place the fish on a plate and mash it thoroughly with a fork.

Cut a small onion into small cubes.

Peel a medium potato and grate it on a coarse grater.

Now let’s quickly make the dough for the jellied pie.

To do this, mix 200 grams of sour cream, 200 grams of mayonnaise, 1 egg and 4 tablespoons of flour in a bowl. Add a pinch of salt and the same amount of soda. A pinch, in my understanding, is about 1/10 of a teaspoon. Mix all the ingredients. The dough should not be very liquid.

Now, grease the baking dish with vegetable oil and pour a little less than half of the dough into it, and begin to lay out the filling on top. The first layer will be potatoes.

Then, mashed fish and onions.

Fill everything with the rest of the dough on top.

Try to distribute the dough evenly over the entire surface of the pie. Literally, you won’t be able to “pour” it; most likely, you will be able to “drip” it, since the dough is not very liquid. Then, carefully level everything with a spoon so that the entire surface of the filling is covered.

All that's left to do is put the pie in an oven preheated to 200°C for 40 minutes. During the first 20 minutes of baking, do not open the oven door under any circumstances. I personally start looking into the oven after 30-35 minutes, but, as practice shows, the pie can be taken out after exactly 40 minutes.

When the pie has cooled a little, it can be transferred to a dish and then cut into portions.

How to cook “Pie with canned pink salmon”

First, we defrost the finished dough and roll it out lightly. Then cut out a circle from the dough with a diameter slightly larger than the bottom of the baking pan. Place the dough in a mold; if your mold is not silicone, it must be greased with vegetable oil.

We make two wide strips of dough and place them in the mold so that they form sides.

Now let's start preparing the filling; to do this, put the canned pink salmon in a bowl and mash it with a fork.

Chop the boiled eggs and add to the fish.

Place chopped dill in a bowl with the filling and pour lemon juice over everything.

Salt and pepper everything to taste, mix thoroughly.

In a separate bowl, mix mayonnaise with horseradish, add a little lemon juice.

Add the resulting sauce to the fish filling and mix everything thoroughly.

Our filling is ready, so we transfer it into the mold and distribute it evenly over the entire surface.

Cover the filling with the edges of the dough.

We make a small round lid for our pie.

We place it on the top of the pie and tightly connect it to the edges of the side.

Now we make several punctures with a fork, this will allow the cake not to puff up when baking.

Brush our pie generously with lightly beaten egg.

Then sprinkle with sesame seeds if desired.

Place our pie in an oven preheated to 180 degrees for about half an hour, and after the time has passed, enjoy the delicious pastries. Bon appetit!

Recipe 5: kefir jellied pie with canned fish

A few more advantages of this recipe: all the necessary ingredients can be found in any housewife’s refrigerator, and the dish turns out to be very tasty and satisfying. It is ideal for both breakfast and late dinner.

For the test you will need:

• 2 chicken eggs;
• 200 ml kefir;
• 2 tablespoons vegetable oil;
• ¼ teaspoon salt;
• 1 teaspoon baking soda or baking powder;
• 180-240 grams of flour.

For the filling you need to take:

• 1 can (240 grams) of canned fish;
• 1 bunch of dill and 1 bunch of green onions;
• 1 tablespoon melted butter for brushing the cake.

Lightly beat chicken eggs and a pinch of salt with a fork, pour in kefir, add baking powder or soda. There is no need to extinguish the soda, the lactic acid of kefir will do this.

Then add flour in small portions until the dough becomes thick like sour cream. Depending on the consistency of kefir and flour, you will need from one to one and a half glasses of flour.

For the filling: mash the canned fish with a fork, finely chop the dill and green onions with a knife, mix everything well.

Line the bottom of the baking dish with parchment, pour half of the dough, then lay out the filling, and pour the other half of the dough on top.

Bake at 180°C for 30-40 minutes. Pour melted butter on top of the finished pie and let cool under a towel.

Pie with canned pink salmon

Not long ago I discovered chopped dough. I liked it so much for its simplicity of preparation and variety of flavors that now I constantly bake pies based on it. Until now, the pies have been sweet, recipes for which can be found here and here. There were also sweet pies that didn’t make it onto the pages of my blog due to their unsightly appearance, but that didn’t stop them from being incredibly delicious. Now it’s the turn of the pie made from unsweetened chopped dough.

To prepare a pie with canned pink salmon we will need:

for a large mold with a diameter of 30 cm

for unsweetened chopped dough

• 300 grams of flour,
• 150 grams of margarine or butter (I made it with margarine),
• 1 teaspoon salt,
• 150 grams of low-fat sour cream (10-15% fat content),

For filling

• 2 cans of canned pink salmon (any fish will do, I just had pink salmon in the refrigerator),
• 1 head of onion,
• 200 grams of sour cream,
• 3 eggs,
• 2 tablespoons flour,
• greenery.

Recipe for making pie with canned pink salmon.

Unsweetened chopped dough is prepared in the same way as sweet dough. I described in detail the stages and nuances of its preparation here. But let me briefly recall the main points.

1. Let's prepare the butter-flour crumbs. To do this, put sifted flour, pieces of frozen margarine and salt into a food processor (using a knife attachment). Chop flour and butter.
2. Add sour cream and knead soft dough.

On a table sprinkled with flour, roll out the dough to the size of the mold, place it in it and form the sides. Make pricks in the base of the dough with a fork and put the pan in the refrigerator for 30 minutes.

To make the filling , add liquid from the canned food and mash the pink salmon with a fork.

Peel and cut the onion. I cut it coarsely because I like it to have a little crunch in fish pies, but you can cut it small. Add onion to fish and mix.

Let's prepare the egg and sour cream filling . To do this, mix the eggs with a whisk or fork with sour cream, add flour and stir thoroughly so that there are no lumps. Add finely chopped greens (I only had dill in the refrigerator, its taste fit very well with the overall taste of the pie) and mix again.

Preheat the oven to 200 degrees. Place the pie crust in the oven and bake it for about 15 minutes. After this, evenly spread the fish filling and egg-sour cream filling onto the base.

Bake the fish pie for another 15-20 minutes until the filling is completely set.

Remove the finished pie from the oven and let it cool slightly. After which the pie can be taken out of the mold, cut into portions and served.

As with the pourable fish pie, this pie, in my opinion, tastes much better cold.

Bon appetit.

Recipe 6, step by step: jellied pie with canned food

This pie will please all moist pie lovers. It is juicy and very tender. Serve the pie cooled as a separate dish. I hope that you and your whole family will like my recipe for making jellied pie with canned fish!

• Full fat kefir 300 ml
• Egg (boiled) 2 pcs
• Vegetable oil 50 ml
• Wheat flour 2 cups
• Salt 1 tsp
• Baking powder 1 tsp
• Canned fish jar
• Onion 1 piece
• Sesame 2 tbsp

Prepare ingredients for the pie. Open the canned food and drain excess liquid from it. Peel and wash the onion.

Mix kefir with eggs and salt, add vegetable oil, make the mass homogeneous.

Add flour and baking powder. Mix the dough with a whisk or mixer until smooth.

The dough should not be too stiff, it should flow slowly. The amount of flour is two glasses, but without slides! Put one and a half first, and then, if necessary, add the rest.

Cut the onion into thin half rings. Rub it a little with your hands to make it softer.

Take a non-stick pan or multicooker pan. Grease it with vegetable oil, pour half of the dough. Spread the onion, leaving 1 cm from the edge.

Distribute the canned food.

Fill with the other half of the dough, sprinkle with sesame seeds and place in the oven or slow cooker to bake for 1 hour. If you cook in a slow cooker, use the “Baking” mode.

Cool the finished cake and carefully remove it from the mold. To make the top beautiful, I finished the pie in the oven.

Recipe 7: jellied pie with canned fish and sour cream

for test

• Eggs - 4 pcs.
• Sour cream – 130 ml
• Mayonnaise - 130 ml
• Dill - 1 bunch
• Wheat flour - 5 tbsp. l.
• Potato starch - 1 tsp.
• Soda - 1 tsp.

Fish pie with kefir will help diversify your baking and surprise your guests.

It will take a minimum of time to prepare, so the recipes below will surely appeal to lovers of quick cooking and will help out when you need to bake something in a hurry.

This recipe takes the least time because the fish for the filling is already prepared. However, despite its simplicity, a quick fish pie is sure to please even the most sophisticated gourmet.

Ingredients:

• kefir - 0.5 l;
• premium wheat flour - 330-360 g;
• chicken egg - 2 pcs.;
• sunflower oil - 20 ml;
• soda - 0.5 tsp;
• sugar - 1 tsp;
• salt - 0.5 tsp.

• canned fish in oil - 250 g;
• onion - 1 head;
• chicken egg - 2 pcs.;
• green onions - optional.

Preparation

The first step is to prepare the dough. To do this, warm the kefir to room temperature, add soda to it, stir thoroughly and leave for about 5 minutes. In a separate container, combine the eggs with salt and sugar and lightly beat with a whisk, then combine both liquid masses. Sifted flour is gradually added to the finished mixture and the dough is kneaded, after which it is allowed to “rest” for 15-20 minutes.

At this time, make the filling. This recipe involves using already prepared fish; either boiled or any canned fish will do. They are placed in a plate and mashed with a fork, finely chopped onions and green onions and chopped boiled eggs are added. All components are mixed thoroughly.

The oven is set to warm up to 180°C. Grease the baking dish with sunflower oil, pour in half the dough, put the prepared filling on top, fill it with the remaining dough and place in a preheated oven. In about 30-35 minutes, a great quick jellied pie will be ready.

This kefir fish pie is no less easy to prepare, but you will have to spend a little time on the filling, but it’s worth it.

Ingredients:

• kefir 0% fat - 400 ml;
• mayonnaise - 3 tbsp. l.;
• wheat flour - 3 tbsp;
• eggs - 2 pcs.;
• salt - 1 tsp;
• soda - 1 tsp.

• fish fillet - 500 g;
• onions - 1-2 heads;
• eggs - 2 pcs.;
• sunflower oil;
• salt pepper;
• greenery.

Preparation

This recipe, like the previous ones, assumes that you first make the fish pie dough so that it can sit a little while the filling is being prepared. So, mix kefir and mayonnaise, add eggs, salt, soda, beat lightly and gradually add sifted flour. The consistency should be approximately like pancakes.

For the filling, finely chop the onion and lightly fry it in sunflower oil. The fish fillet is washed, dried with a paper towel, cut into small pieces and fried until half cooked. The eggs are boiled, peeled and finely chopped. The greens are washed, allowed to drain a little and finely chopped. Mix fried onions, fish, eggs, herbs, add salt and pepper.

The baking dish is greased with sunflower oil, then half of the dough is laid out, the entire prepared fish mass is placed on top, and then the rest of the dough. Bake at 180°C. When the crust on the pie hardens, it is removed from the oven and brushed with egg. Check the readiness of the baked goods with a toothpick; the approximate cooking time is 40 minutes.

Fish pie with potatoes in a slow cooker

The multicooker came into our lives not so long ago, but quickly won the appreciation of culinary experts, because the dishes made from it are incredibly tasty and aromatic. Fish pie with kefir in this miracle saucepan turns out to be very tender and is prepared with virtually no intervention from the hostess.

Ingredients for the dough:

• kefir or yogurt - 1 tbsp.;
• chicken eggs - 3 pcs.;
• butter - 150 g;
• premium wheat flour - 3 tbsp;
• baking powder - 1 tsp;
• salt - 2 tsp. without slide;
• sugar - 3 tsp.

• sardines with added oil - 2 cans;
• potatoes - 1-2 tubers;
• onion - 1 head.

Preparation

The preparation of this pie is not too different from others, but still has its own characteristics. Place the butter in a saucepan and melt without letting it boil. Then add the selected dairy product, baking powder, salt, sugar and eggs, mix with a fork or whisk. The flour is sifted and gradually added to the liquid mixture - the dough should be like pancakes.

Baking paper is cut into 2 strips approximately 5 cm wide and placed crosswise in a multicooker saucepan. The edges of the paper should hang slightly over the sides of the pan. This way the finished pie can be easily pulled out without turning over. Next, grease the bottom and sides of the saucepan with vegetable oil, and lay out part of the dough.

Thinly sliced ​​potatoes are placed on top. Mash the canned food with a fork and place it on top of the potatoes. Chop the onions and sprinkle them on the fish. Cover the top of the pie with the remaining dough. Prepare fish pie from canned food in the “Baking” mode for 60+20 minutes.

Fish pies

Amazing quick and easy fish pie with kefir - watch the step-by-step cooking recipe with photos and detailed videos. Dough for fish pie with kefir

1 h 10 min

175 kcal

5/5 (5)

Kitchen appliances and utensils:

take a spacious baking tray with a diagonal of about 40 cm or a deep cake pan with a diameter of more than 30 cm, a frying pan with a diameter of 20 cm, a pan with a non-stick coating with a volume of 800 ml, parchment paper, several deep bowls with a volume of 400-800 ml, a wooden cutting board (you can use metal), sieve, whisk, measuring cups or scales, colander, rolling pin, tea and table spoons, sharp knife and wooden spatula.

It happens that you are planning a picnic or a hike, but there is nothing to take with you - in the refrigerator there are only soups and cereals, which are difficult to transport. Sandwiches are often the only solution, but they are harmful to the body and hard on the stomach, and for some children they are completely prohibited.

Fortunately, I can advise you on a great idea - bake a wonderful quick fish pie on kefir with a variety of fillings: canned meat or fish, as well as delicious fish like saury. My grandmother once read a classic recipe for fish pie with kefir in a cookbook and improved it, and also replaced rare ingredients with more common ones.

Make sure that there are no traces of previous baking left on the baking sheet or form, since the quick fish pie made from kefir dough, which we will prepare according to the signature recipe, is very delicate, and its taste is so delicate that grains of old burnt dough can irreparably spoil it .

Description of preparation:

Only at first glance it may seem that making a pie is backbreaking work, but in reality everything is not so difficult, especially if you resort to small tricks.
And today I want to share with you a very simple recipe and tell you how to make a pie with canned pink salmon. This is one of my favorite recipes because here I use ready-made dough and, in fact, ready-made fish, which reduces my time in the kitchen. And the pie itself turns out so tasty and aromatic that it’s simply impossible to tear yourself away from it. Therefore, when you have a couple of minutes of free time and you want to cook something interesting for your family, just make them this pie with home-canned pink salmon. Purpose: For lunch / For dinner / For a holiday table / Holiday lunch Main ingredient: Fish and seafood / Pink salmon / Dough / Yeast-free dough Dish: Baking / Pies

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.

Selection and preparation of ingredients

Products should be purchased in stores where you can check the quality certificate. The fish fillet should be fresh and not stick to your hands. All ingredients have a natural scent without any unpleasant extraneous fragrances.

Potato tubers should be smooth, without sprouts or signs of wilting or spoilage. When purchasing canned food, rice, eggs, you should pay attention to release dates and expiration dates. Before cooking, wash all ingredients, peel onions and potatoes.

Important! The fish fillet should be elastic to the touch and not lose its shape when pressed. A too soft, pliable product indicates the beginning of the rotting process.