Fish pie in a slow cooker: recipes for making jellied and yeast baked goods

4 servings

1 hour 40 minutes

200 kcal

No rating

If you want to please your household with savory baked goods, prepare a very simple fish pie in a slow cooker. Any dough is suitable for its preparation, but in this article I want to share recipes for a pie made from yeast dough.

The filling in this pie goes well with the dough, and the pie itself, cooked in a slow cooker, turns out very soft, tasty and aromatic.

Fish pie in a slow cooker - general cooking principles

There are a huge number of dough options for fish pies. You can make a yeast pie, shortbread or puff pastry. But the favorite option for baking from a multicooker is liquid dough. They are used to make jellied pies. Very quick and simple, but for everything to work out, you need to strictly adhere to the proportions.

For the filling, use canned or fresh fish. The fillet can be placed in the pie raw or cooked. The canned product is already ready to use; you just need to mash the large pieces and make the filling more homogeneous.

What can you add to fish:

• onions, potatoes, cabbage;

• boiled rice or buckwheat;

• boiled eggs;

• greenery.

Before placing the pie, the multicooker is thoroughly lubricated from the inside, but not completely. It is enough to cover a third of the height with fat, since products higher than this are rarely baked. Then they build the pie, usually right in the bowl, close the miracle saucepan and bake. The program is appropriate, the time depends on the recipe.

Yeast pie with fish and potatoes in a slow cooker

General list of required products

Kitchen appliances and utensils: bowl, whisk or fork, cutting board, grater, knife, multicooker.

Knead the dough

To do this you will need:

• 150 ml water;
• a pinch of salt;
• about 500 g flour;

• one teaspoon of yeast (in granules);
• one teaspoon of sugar;
• one egg.

1. In warm water, stir the yeast with sugar and a pinch of salt.
2. After 20 minutes, add the egg. Mix well with a whisk or fork.
3. Add flour in portions, kneading a soft, elastic dough that does not stick to your hands. The recipe indicates an approximate amount of flour - it may take more or less, depending on the quality.
4. Cover the dough towel and set aside in a warm place so that it can rise and increased almost twice.

During this time we will prepare the filling.

Filling

Necessary:

• medium bulb;
• two medium potatoes;

• pepper and salt;
• 2 cans of canned fish in oil.

1. Peel and boil the potatoes.
   The water in which the potatoes were boiled makes an excellent yeast dough.
2. Finely chop the peeled onion. It can be sprinkled with lemon juice or fried until golden brown, adding a little vegetable oil.
3. Mash the fish without liquid and seeds with a fork.
4. Grate the cooled potatoes onto large grater

5. Mix everything together and add salt and pepper (I take white, it goes better with fish).

Assembling and preparing the pie

1. Adding a little flour so that the dough does not stick to the table and rolling pin, roll out a thin layer of about half a centimeter.
2. Spread the filling over the surface of the dough.
3. Roll it up . Place in a greased bowl in the shape of a spiral or snail and prick with a fork in several places.
4. You can divide the dough in half and roll it out two circles. Place one in the slow cooker, place the filling on top, cover with a second layer, pinch the edges and prick with a fork in several places.

5. Close the lid. Turn on the Baking mode for 40 minutes . Using the steam rack, turn it over to the reverse side. Cook in the same mode for another 40 minutes.
6. Give the cake a little cool down on the grill. Cut into pieces and serve with sour cream and tea.

I offer you other recipes according to which you can prepare Pie with Potatoes and Canned Fish with this filling, or how else you can make Pie with Fish from Yeast Dough Recipe—.

Fish pie in a slow cooker with pink salmon (puff pastry)

A version of fish pie in a slow cooker, for which fresh pink salmon is used. You can take another red fish, it will turn out no worse.

Ingredients

• 1 pack of dough;

• 500 grams of pink salmon;

• 50 grams of butter;

• 1 small onion.

Preparation

1. Cut the pink salmon into small pieces, discard any bones, and remove the skin as well. Salt and pepper, stir. You can add some fish spices to pink salmon.

2. Cut the onion into very thin half rings. You can mash them slightly to release the juice.

3. Place a piece of puff pastry cut into a circle into the multicooker container. We make the sides about three centimeters.

4. Lay out the previously seasoned fish.

5. Sprinkle onions on top.

6. Take a grater and rub a piece of butter on top of the onion.

7. Now you need to take a piece of dough intended for the top of the pie. We cut out a suitable cake and make small holes on top with a knife, you don’t need much.

8. Cover the pie with a lid and curl the edges. Bake for 40 minutes.

9. Turn over using a double boiler or a regular plate, cook for another 10-15 minutes.

Baking with pink salmon from puff pastry

Delicious puff pastry pie! It will not be closed, which means that every guest will be able to see all the bright and juicy filling. So be prepared for requests for more!

How to cook:

1. Remove the dough from the freezer first.
2. Unfold it and place it on your work surface.
3. When it is soft and reaches room temperature, roll it out.
4. Then place it in the multicooker bowl and form sides.
5. Grate the cheese or cut it into small cubes.
6. Open the fish and pour the entire contents of the cans into a bowl.
7. Mash pink salmon with a fork and mix with chopped cheese.
8. Peel and rinse the onion, finely chop with a knife.
9. Wash and chop the greens.
10. Add it along with the onions to the fish.
11. Place the resulting filling into the dough and distribute it.
12. Beat the egg and pour on top of the filling.
13. In the “Bake” mode, cook the pie for fifty minutes.

Tip: to give the pie an original taste, you can pre-marinate the onions in vinegar.

The simplest recipe

If you want something more satisfying, then save the following recipe. Here the fish is juicy, the rice is nutritious, and the pie with them turns out incredibly tasty!

1. Rinse the rice until the water runs clear.
2. Pour into the multicooker bowl and add the required amount of water.
3. In the “Pilaf” mode, cook the rice for forty minutes.
4. Place the finished rice into a bowl.
5. Open the fish and transfer it to the rice (along with the liquid and oil), stir.
6. Peel and finely chop the onion, combine it with fish and rice.
7. Pour the kefir into another container, add the eggs.
8. There is also salt, soda and enough flour so that a spoon can stand in the dough.
9. Grease the multicooker bowl with oil and pour in a third of the dough.
10. Place half of the filling on top and spread it out.
11. Fill with dough, repeat the layer of filling and finish with the dough mass.
12. Using the bake setting, cook the pie for 40 minutes, then turn it over and bake for another 25 minutes.

Useful tips

If you are worried that the filling will be dry, then be sure to also take liquid from the can, not just fish. Additionally, you can add sour cream or yogurt to the filling, they will make the ingredients more juicy.

It is imperative to make a hole on the surface of the closed pie so that steam can escape. If this is not done, then all the hot air will remain inside and the pie may be raw (meaning the dough).

You can add different components to the filling to make it tastier and better. These can be fresh crushed tomatoes, sweet peppers, pickled cucumbers, cubes of feta or cheese, corn, various spices, etc.

Fish pie is a delicious, healthy and nutritious lunch or dinner. The good thing about it is that you can eat it even cold, and that won’t make it any less tasty! Be sure to try it when you have time, you won’t regret it.

If you want to please your household with savory baked goods, prepare a very simple fish pie in a slow cooker. Any dough is suitable for its preparation, but in this article I want to share recipes for a pie made from yeast dough.

The filling in this pie goes well with the dough, and the pie itself, cooked in a slow cooker, turns out very soft, tasty and aromatic.

Kulebyaka with fresh saury and potatoes

Kulebyaka is a pie with fish, but not large. Its peculiarity is that there should be more filling in it compared to the dough.

Ingredients for the dough:

• Flour – 5 glasses;
• Sugar - two tablespoons;
• Milk - a glass;
• Margarine – 1 pack.

For the filling you will need:

• saury fillet - half a kilo (if fish is taken, then the final weight of the fillet should be as indicated - half a kilo);
• 3-4 medium onions;
• Potatoes – 3-4 medium sized.

Kulebyaka is baked from yeast dough. It is prepared like this:

1. A couple of tablespoons of sugar are diluted in a glass of warm milk;
2. Add a packet of dry yeast to the milk and sugar mixture;
3. The dough is placed in a warm place;
4. Five glasses of flour are sifted into a bowl and ground with a pack of soft margarine;
5. The dough is poured into the mixture and the dough is kneaded;
6. Place the dough in a cool place for a couple of hours.

The basis of the filling is fresh fish - saury. It is better to take the fillet ready-made. If there is no fillet, then the cleaned fish must be de-stoned. The fillet is cut into small pieces, salt and pepper.

The potatoes are peeled and cut into slices.

The onion can be cut into rings and finely chopped, as desired.

Roll out two thirds of the dough and place on a baking sheet, then arrange layers of potatoes, onions and fish. Cover with the remaining dough.

Bake in a preheated oven until golden brown.

Expert advice on quality cooking

If you have lightly salted trout or salmon left over after the holiday, it will make a good filling for a pie that your household will enjoy.

Trout for pie

Product composition required:

• a glass of flour
• 100 gr. – milk
• 200 gr. - fish
• 1 onion
• 50 gr. - mayonnaise
• 2 eggs
• 5 gr. - baking powder
• bunch of greenery

Do the work:

• beat eggs with mayonnaise and milk until white foam
• mixed with baking powder, flour
• crumble fish with onions and herbs

Place the dough in a greased bowl and bake in the desired mode; this time you don’t have to turn the cake over. Serve it with any side you like.

The cook should consider:

• if you use canned fish with a large amount of filling, it is better to drain it so that the minced meat is not liquid
• if the product is too salty, you can pour milk over it for a few minutes, then prepare the filling
• The ideal yeast-free dough will be obtained if you brew soda with boiling water and mix it with baking powder
• raw fish is boiled or fried, then it will definitely be ready in the pie, you can keep it for an hour in a marinade of salt, onion, spices, soy sauce, a few drops of vinegar
• if there is too little fish, increase the mass with vegetables, herbs, boiled cereals

Having prepared baked goods according to the following recipe, your household will definitely be satisfied.

Ingredients you should purchase:

• mayonnaise – 300 gr
• sour cream – 150 gr
• eggs – 3 pcs.
• bulbs – 2 pcs.
• salt, soda
• flour – 250 gr
• red fish fillet – 500 g
• vegetable oil – 100 g

Prepare in the following order:

• Sauté chopped onions in frying mode
• the fish is cut into equal pieces, mixed with pepper, salt, seasonings
• add the onion and continue frying
• pour mayonnaise into a separate bowl, mix with eggs, salt, slaked soda, sour cream, beat the mixture with a whisk
• after adding flour, they create the same consistency, without lumps
• half the mixture is placed in the multicooker bowl
• lay out the filling
• drain the remaining dough, spread it over the entire surface with a spoon so that the minced meat is not visible

Baking is done on both sides, turning over each time after a signal given by the oven.

What filling is suitable for yeast dough?

No one will doubt the taste of salmon pie. This type of fish is perfect in any preparation.

Salmon for pie

Flour, in the amount of 2 cups, is kneaded into:

• milk - 1 tbsp
• yeast – 1 tsp
• sugar – 2 tsp
• salt - 1 tsp
• vegetable oil – 100 g

The filling is made from:

• boiled rice -250 gr
• salmon – 250 gr
• salt, spices, ground black pepper, herbs

Procedure:

• Start the yeast with warm milk, add sugar and a spoonful of flour into a cup, mix, put in a warm place, after 15 minutes a head of foam will rise
• add the rest of the flour to the dough, add salt, mix with vegetable oil

You need to get a soft, elastic consistency, it should stand in a warm place, become half larger. During this time, prepare the filling:

• boil rice
• add fried salmon cut into pieces
• mix the ingredients, salt, add chopped parsley and dill

The dough, divided into 2 pieces, is rolled out into the shape of a multi-cooker bowl. After oil lubrication, one part is placed in it, and the sides are folded along the edges. Carefully and evenly lay out the minced meat, cover with the remaining layer, and connect the parts with tucks.

Let the pie stand for a few minutes in the warming mode with the lid closed, then you need to turn on the “baking” function. Having heard the signal for the end of the procedure, the cake is taken out to turn over to the other side and repeat the program. In the Redmond pressure cooker, the entire process takes 40 minutes.

How to cook with potatoes

This fish pie made with yeast will be as satisfying as possible! Potatoes, fish, onions - all together very nutritious. Baking will appeal not only to adults, but also to children, as it consists of simple ingredients.

1. Heat the water until warm and pour it into a bowl.
2. Add sugar and stir until it is completely dissolved.
3. Next, add the yeast and, stirring, let it disperse.
4. Add salt and combine everything together.
5. Place the future dough in a warm place for twenty minutes.
6. When time has passed, beat in the egg and mix everything.
7. Add flour in parts and knead into a soft dough that does not stick to your hands.
8. Place it in a bowl, cover and refrigerate for two hours.
9. During this time, wash the potatoes thoroughly.
10. Place the tubers in a saucepan and cover with water.
11. Place on the stove and let it boil.
12. Cook for 20-40 minutes until soft. The time depends on the size of the root crops.
13. When the potatoes are ready, drain the water.
14. Cool and peel the root vegetables, grate.
15. Peel and rinse the onion, finely chop it.
16. Mash the fish and combine with onions and potatoes.
17. Sprinkle with spices and stir.
18. Punch down the dough and roll into a rectangle.
19. Spread the filling over the entire surface and roll into a roll.
20. Place in a snail-shaped mold and brush the surface with yolk.
21. In the “Baking” mode, cook for forty minutes on one side and the same on the other.