It is impossible to imagine Russian cuisine without aromatic fish pies. The fillings for them are prepared from fresh or canned fish, which is supplemented with rice, vegetables, eggs, cheese, aromatic spices and herbs. A simple and quick fish pie can be prepared in just 35 minutes.

In order not to waste time cutting up fresh fish, canned fish with the addition of vegetable oil or in its own juice are used for quick filling. Canned mackerel, saury or pink salmon are great for pies. The quick dough is kneaded with sour cream and butter. For flavor, the filling is supplemented with plenty of herbs and hard cheese.

Ingredients:

• Canned fish (mackerel, pink salmon) - 2 cans;
• Flour - 520 gr.;
• Sour cream 20% - 100 ml;
• Milk - 80 ml;
• Butter - 110 gr.;
• Hard cheese - 50 grams;
• Green onions - 1 bunch.
• Baking soda - ½ tsp;
• Salt.

Preparation step by step:

1. To soften, place the butter in a container in the microwave for 2 minutes. Add butter from the oven, milk, sour cream, salt (2 pinches) to a bowl and mix in the bowl of a dough blender. Add flour without stopping the blender and knead for a few minutes.
2. Open the canned food, put it in a bowl, and use a fork to chop it. Add grated cheese, chopped onion to the prepared fish and mix well.
3. Divide the kefir dough in half, roll out the pieces and place one on a baking sheet with baking paper. The shape of the pie can be round or rectangular.
4. Place the aromatic fish filling in the middle of the dough and distribute evenly, leaving 1.5-2 centimeters at the edges.
5. Cover the filling with the other rolled out half, bring the edges of the dough together and secure them tightly with your fingers.
6. Bake a quick fish pie at 180 degrees for 20 minutes. Take out the finished aromatic pie, let it stand for 13-15 minutes, then cut it and serve with drinks or first courses.

How to make jellied pie with fish and canned fish?

Jellied fish pie is prepared from a quick dough based on kefir, mayonnaise or sour cream. The dough piece turns out to be semi-liquid and therefore it is filled with filling, which is prepared from fresh fish, or from canned fish to speed up the process. Jellied fish pies turn out juicy with a wonderful aroma and taste.

Ingredients:

Filling No. 1:

• Cod fillet - 330 gr.;
• Onions - 1 pc.;
• Ground pepper;
• Salt.

Filling No. 2:

• Canned food (sardine, saury) - 1 can;
• Green onions - 1/2 bunch;
• Processed cheese - 1 pc.

For the test:

• Kefir 2.5% - 1.5 cups;
• Flour (premium grade) - 1.5 cups (240 gr.);
• Chicken eggs - 2 pcs.;
• Vegetable oil - 3 tbsp;
• Baking soda - ½ tsp;
• Salt - ½ tsp.

Preparation:

1. Filling No. 1: wash the cod fillet and dry it with napkins. Cut the cod fillet into small pieces and place in a bowl. Place finely chopped onion into the cod, sprinkle with salt, pepper and mix. This filling can be supplemented with grated hard cheese.
2. Filling No. 2: Place the canned food in a bowl and chop with a fork. Add chopped green onions, grated processed cheese to the chopped fish and mix.
3. Whisk the butter, kefir, salt and eggs. Pour in the baking soda, immediately add flour in parts and knead the dough to a consistency similar to sour cream.
4. Grease the heat-resistant form. Pour the prepared batter (½ part) and distribute it over the bottom. Carefully place the prepared filling from fresh or canned fish onto the batter and fill it with the rest of the batter.
5. Place the aromatic jellied pie in the oven at 220 degrees for 30-33 minutes. During this time, the pie will be covered with a golden crust. Take out the delicious pie, leave for 10-12 minutes, carefully remove and serve.

Fish pie made from puff pastry

Fillings for puff pies are best prepared from fresh fish and supplemented with creamy, processed or hard cheese. Puff pastry fish pie can be made quickly and easily if you use store-bought dough. Pies made from fresh red fish (salmon, coho salmon, trout) are especially aromatic.

Ingredients:

• Puff pastry - 1 pack (500 gr.);
• Trout fillet - 500 gr.;
• Cream cheese (Mascarpone or Philadelphia) - 200 gr.;
• Chicken egg - 1 pc.;
• Dill - 3 sprigs;
• Lemon juice - 1 tbsp;
• Ground cumin - ½ tsp;
• Ground pepper;
• Salt.

Preparation:

1. Remove the frozen puff pastry from the freezer an hour before cooking.
2. To speed up the process, take ready-made red fish fillets. Wash the fillet, chop finely and sprinkle with lemon juice. Add chopped dill, ground cumin, pepper, salt, Mascarpone to the prepared fish and mix.
3. Divide the puff pastry in half. Lightly roll out one half to the size of the mold, place it in a greased pan and form the sides.
4. Spread the aromatic trout filling in an even layer on the dough. Lightly roll out the second half, cover the cheese filling and tightly seal the edges of the two parts. We make a puncture in the middle with a knife and form a hole so that when baking, hot air comes out and does not tear the edges of the pie.
5. Brush the prepared pie with beaten egg and bake at 200 degrees for 25-30 minutes until browned and crispy. Remove the aromatic trout pie, leave for 5 minutes, cut and serve hot. If you add chopped raw potatoes to the filling, set the oven to 180 degrees and bake the pie for about 1 hour.

Yeast dough fish pie recipe

Yeast cake will work 100% if you use fresh ingredients and strictly follow the recipe. They are prepared with a variety of fish fillings. A pie with a complex filling is called “Kulebyaka”, and with the addition of potatoes and onions “Siberian pie”.

Ingredients:

• Flour - 5 glasses (650 gr.);
• Water - 600 ml;
• Vegetable oil - 170 ml;
• Active dry yeast - 2 tbsp;
• Chicken egg - 1 pc.;
• Sugar - 4 tbsp;
• Fresh fish fillet - 800 gr.;
• Potatoes - 4-5 pcs.;
• Onions - 2 pcs.;
• Butter - 50 gr.;
• Ground pepper;
• Salt.

Cooking steps:

1. We heat the water for the dough to 35-40 degrees, if higher, the yeast will die and the dough will not foam. Pour warm water into a bowl, add active yeast, flour (6 tbsp), sugar and stir until the sugar dissolves. Leave the yeast mixture in a warm place for 15 minutes until foamy.
2. In a large bowl, mix flour with salt (2 tsp) and, like a dough, pour into the bowl. Add oil and knead the dough by hand for 4-6 minutes until it comes off your fingers. Give it a round shape and leave it in a warm place for 15 minutes until the dough has risen 1.5 times.
3. Cut the fish fillet (white or red) finely, peeled potatoes into slices, and onions into strips.
4. Place the dough on a floured surface and divide in half. Roll out one half into a thin layer and place on a greased baking sheet. Place the prepared potato circles on the dough, retreating 2-2.5 centimeters from the edges. Sprinkle the potatoes with salt and pepper and add fresh fish. Add onion on top, sprinkle with pepper, salt and distribute pieces of butter.
5. Roll out the second half a little smaller than the first, cover the pie and seal the edges tightly. To add beauty to the pie, leave a little dough and cut out various decorations from it.
6. To get a golden color when baking, brush the dough with beaten egg. Place the delicious pie in the oven at 180 degrees for 70-75 minutes.

Fish and rice pie

Pies with this filling can be baked from ready-made puff pastry, yeast dough, quick aspic or unleavened dough. The filling is prepared from fresh or canned fish. To make the pie with fish and rice juicy, the filling is supplemented with onions, and fresh fish is pre-fried for flavor. For 600 gr. fish or canned food take 100 grams. rice Boil the rice until soft, rinse and drain in a colander. The fish is crushed, ready-made rice, chopped onion, salt, pepper are added to it and mixed.

Open fish pie from cans

An open fish pie made from canned food never turned out dry if the filling was covered with grated cheese and sour cream or topped with whipped sour cream and eggs. You can knead any dough, but the pie will turn out especially delicious from unleavened dough.

Ingredients:

• Flour - 150 gr. (+ 1 tbsp);
• Margarine - 110 gr.;
• Sour cream - 220 gr. (+ 3 tbsp);
• Baking soda - ½ tsp;
• Canned fish (saury, mackerel) - 1 can;
• Green onions - 1/3 bunch;
• Chicken egg - 4 pcs.;
• Salt.

Preparation:

1. Melt the margarine, cool slightly and pour into a bowl. Add sour cream (3 tbsp), salt, soda to the margarine and mix. Add flour in portions and knead into a smooth dough.
2. Roll out the dough with flour on the surface, place it in a mold, forming sides, and make punctures with a fork.
3. Chop the canned fish and place it on the dough. Sprinkle with chopped green onions.
4. In a bowl, beat sour cream, eggs and flour (1 tbsp). Pour the prepared mixture over the fish filling. Bake a delicious open pie at 180 degrees for 45 minutes.

Beer pie recipe

Fresh or canned fish pies are made from a light beer-based dough, which gives a fluffy and delicate texture. For 2 cups of flour take ½ liter of beer and about 200 grams. culinary margarine. First, prepare the dough like shortbread, rub cold margarine with flour with your fingers, then pour in light beer and knead into a dense dough, which is cooled for 10-15 minutes. The dough with filling is baked at 200 degrees for 40 minutes.

Choose any recipe for a quick fish pie, cook with pleasure and delight your loved ones with delicious pastries.

Fish pie is a baked dough product with fish filling. It can be any shape: rectangular, oval, round, heart-shaped - just give free rein to your imagination! Fish pie can be made from any dough: yeast, puff pastry, unleavened, etc. There are a huge number of recipes for such baking. Fish pie is not just a hearty and tasty dish, but also a wonderful decoration for the festive and everyday table, it is a meeting with loved ones and communication with family and friends.

Fish pies deservedly take pride of place on the Russian table. This is a truly national dish that has come down to us from time immemorial. Such a long existence of this favorite dish has made it possible to significantly improve the traditional baked fish dish, “dilute” it with other ingredients that perfectly match the taste with the delicate dough and main filling. Rice, potatoes, mushrooms, cheese, vegetables, herbs, spices - and this is not a complete list of what can be added to a fish pie.

As you know, pies are of open, semi-closed and closed type. We strictly bake fish products closed, that is, we seal the filling tightly with dough on all sides. This rule should always be followed to prevent moisture loss and drying out of the product. Any type of fish is suitable as a raw material. Be it river or sea, salted or fresh, red or white. It all depends on individual preferences and tastes.

Fish pie - preparing dishes

The correct baking dish for fish pie is one of the most important elements for success. Today, stores have a huge range of bakeware made from completely different materials: cast iron, ceramics, aluminum with non-stick coating, silicone, etc.

Cast iron form is the best option. Cast iron has a good heat distribution effect, which allows the fish pie to bake evenly in the oven. In addition, cast iron cookware is durable and can last for generations.

Unfortunately, cast iron pans are now not so easy to find on store shelves, so aluminum pans with a non-stick coating - the most affordable and widespread option today - can serve as an excellent alternative to such cookware. It is preferable to choose cookware made of aluminum with thickened walls, since, as practice shows, molds with thin walls have an unstable non-stick coating, so their service life is short.

Silicone bakeware is also very popular among caring housewives. As for heat-resistant glass molds, it is better not to use them in baking. Firstly, the cake is not always baked evenly in such a container. Secondly, it is less easily separated from the glass walls.

Fish pie - food preparation

The main ingredients of fish pie are flour and, in fact, fish. For baking, premium flour is mainly used. Fish must be carefully prepared before baking. Thaw at room temperature, if frozen, gut, carefully removing the entrails, tail, fins, head, spine and cut into small pieces, which will allow the fish to bake simultaneously with the dough and other ingredients.

The dough of a Russian fish pie should be sour, “alive,” as it was commonly figuratively called in the old days. Along with yeast, kefir, sour cream, yogurt, whey and even beer are used as a starter along with yeast to achieve better taste properties. Often these components are combined in different variations, which allows you to diversify the taste and consistency of the dough.

A great variety of rich ingredients included in the dough. First of all, it is milk, vegetable and butter fats, eggs. Freedom in choosing ingredients allows every housewife to add a personal touch to her homemade recipes.

Fish pie - the best recipes

Recipe 1: Quick Fish Pie

The secret of this recipe lies in the dough. It will take you no more than five minutes to prepare, but despite this the dish will turn out very tasty. Surprise your household with a light and original pie!

Ingredients: For the dough: a package of kefir - 500 ml with a fat content of 3.2%, a jar of full-fat mayonnaise, ½ tsp. soda, raw eggs - 2 pcs., a pinch of salt, table. l. sugar, premium flour. For the filling: pink salmon fillet – 800-1000 gr., 2 large onions, drained butter. – 70 gr., salt and pepper.

Cooking method:

1. Prepare the dough in a bowl. To do this, mix the listed ingredients, beat the mixture lightly and, gradually adding flour, bring the dough to a sour cream consistency (it should not be too thick). Beat all lumps thoroughly.

2. Cut the fish fillet into thin pieces, put it on a plate, add salt and pepper.

4. Place the future pie in an oven preheated to 200 degrees and bake until done, which can be checked with a match. Pierce the pie with a match; if the dough sticks to it, then the fish dish is not ready yet.

The finished fish pie should be removed from the oven, greased with fat (butter, vegetable or margarine) and covered with newspaper sheets or a linen towel for several minutes.

Recipe 2: Fish pie made from yeast dough

If everything is done correctly, the pie baked according to this recipe will turn out excellent, and the dough will simply melt in your mouth. Prepare so-called “quick” dry yeast for the dough, so it will rise faster. And after it comes up, crush it and let it rise again. After which you can start baking.

Ingredients: For the dough: kefir 500 ml, package of dry yeast – 11 g, salt – 2 tsp, sugar – 3 tablespoons. l., two raw eggs, 6 table. spoons of vegetable oil, 1-1.2 kg of premium flour. For the filling: a kilogram of fatty fish fillet (your choice), 2-3 onions, 50 gr. drain oils, pepper and salt.

Cooking method:

1. While the dough prepared in a deep bowl is rising, prepare the filling. We cut the fillet into pieces, add salt and pepper, mix with onion cut into half rings, you can sprinkle the filling with lemon juice, and let it brew a little.

2. So, our dough has come up. Grease a baking sheet, roll out a layer of dough, place it on the bottom, and evenly spread the filling and pieces of plums on top. oil, then seal it with a layer of dough, be sure to pinch the edges well.

3. Place your future pie in a preheated oven (up to 180-200 degrees) and bake until done. During baking, increase the heat as desired to form a beautiful crust.

When the dish is ready, remove it from the baking sheet onto a flat dish covered with a paper sheet, coat the top with fat, and cover with a napkin or towel for a few minutes.

Recipe 3: Finger-licking fish pie

A pie prepared according to this recipe will turn out very juicy and tasty with any fish. It does not require any special virtuoso skill; it is prepared quite quickly and simply.

Ingredients: For the dough: egg - 1, half a glass of milk, baking powder - four tsp, drain. butter – 200 gr., premium flour – 3 cups, salt half a teaspoon. For the filling: fish fillet – 400 gr., fish spices (at your discretion), lemon juice – 2 teaspoons, a couple of onions, mayonnaise – 3 tbsp. l., 30 gr. sour cream, herbs.

Cooking method:

1. Beat the egg and milk (together) with a mixer. Add salt and melted plums. butter, baking powder and beat again. Add flour while stirring. Knead a soft, loose dough and set aside for half an hour.

2. While the dough is rising, cut the fillet into pieces, season them with spices, salt, and sprinkle with lemon juice. Cut the onion into half rings.

3. Divide the finished dough into 2 parts. Place the first part on the bottom of the leaf, then distribute the fish in an even layer, place the onion on top, coat the filling with mayonnaise, sprinkle with chopped herbs and pieces of butter and seal with the remaining rolled out dough. Pinch the edges and brush the pie with sour cream.

— Before putting the pie in the oven, pierce it with a fork in several places or leave a small hole in the center for steam to escape;

— If you leave voids on the baking sheet around the pie, the dough will bake better and more evenly;

- After cooking, fish cake should not be left on an iron sheet for a long time, as it will soon become damp and acquire an unpleasant metallic taste;

— If the crust browns too quickly during baking, cover the pie with a wet sheet of paper;

- If the cake starts to burn, you can also place a bowl of water under it;

— After placing the fish pie in the oven, carefully close the lid, as the dough will settle if you clap too hard;

- If the cake sticks to the baking sheet, hold it over steam for a couple of minutes, after which it will easily come off the bottom.

We have outlined perhaps the most important aspects of preparing fish pie. We hope our recommendations will help you bake it correctly and please your beloved family and friends with a seemingly simple, but very tasty dish! Bon appetit!

Pie with fish filling is a variation on the theme of non-sweet homemade pastries. When making it, no one limits your imagination regarding the shape, dough used and filling combinations. That is why there are hundreds, if not thousands, of recipe options for such a product. Fish pie is perfect as a simple everyday dish, and it’s not a shame to put it on the holiday table. That is why every housewife should have a couple of interesting recipes for such a dish in stock.

Closed pies have original Russian roots and have been present on the tables of our ancestors since ancient times. The main filling is usually supplemented with other components; rice, potatoes, mushrooms, fresh herbs, vegetables, etc. are suitable for their role. By the way, you can take any fish: river or sea, white and red, fresh, salted or canned. It all depends on your personal taste preferences.

Delicious fish pie - photo recipe

Pink salmon is a very tasty fish, but many people find it quite dry when preparing any dish. In order to avoid this, prepare a pie with it on an unusual, soft but crispy dough.

The easiest and easiest way to knead it is with a bread machine. It is enough to load the dough ingredients into the bread machine bucket in the order specified in the instructions for the bread machine model, and in about a couple of hours the dough for the dish will be ready.

However, if there is no bread machine in the house, then this will not be a problem either. Yeast dough with margarine can be easily prepared by hand even by a novice housewife, and the taste will delight any guest or household member.

Cooking time: 3 hours 30 minutes

Quantity: 6 servings

Ingredients

• Flour (wheat, premium): 600 g
• Water: 300 ml
• Margarine: 120 g
• Egg: 1 pc.
• Yeast (dry): 2 tsp.
• Fish fillet (pink salmon, salmon, trout, chum salmon): 500-600 g
• Onions: 1-2 pcs.
• Raw potatoes: 3-4 pcs.
• Salt:
• Pepper mixture:
• Greens (fresh, dried):

Cooking instructions

Pie with canned fish in the oven

When unexpected guests are already knocking on the door, a real godsend for any housewife is a pie with canned food. They can easily feed even a large, hungry company.

Required ingredients:

• 0.3 l mayonnaise;
• 0.2 l sour cream;
• 1 b. canned fish;
• 9 tbsp. flour;
• ½ tsp. soda;
• 2 onions;
• 3 potatoes;
• salt pepper.

Preparation:

1. Combine and mix sour cream, mayonnaise and soda.
2. Add salt and sifted flour through a sieve. Knead the batter. It is not prohibited to use a mixer.
3. Open the can of canned food, drain almost all the liquid, and mash the fish with a fork.
4. Cut the peeled and washed potatoes into thin slices.
5. Remove the skins from the onion, cut it into small cubes, sauté in hot oil, then mix with fish and season with pepper.
6. Pour about half of the dough into a greased pan, place the fish mixture and potato slices on it. Pour the remaining dough on top.
7. Baking in a hot oven will take about 40 minutes.

How to make jellied pie?

This dish is good for everyone: the greens present in it will enrich your body with essential vitamins, eggs with protein, fish with phosphorus, and the browned dough will make it very satisfying.

Required ingredients:

• 2 cans of canned fish;
• 6 eggs;
• A bunch of fresh herbs;
• 0.25 liters of mayonnaise, sour cream and flour;
• 5 g soda;
• 20 ml vinegar;
• salt pepper.

Preparation:

1. Boil half the eggs hard, cool, peel and cut into arbitrary large pieces;
2. Open the canned food and mash the fish.
3. Finely chop the greens, mix them with the fish and egg mixture, add salt and pepper, mix again.
4. Beat the remaining raw eggs with a fork.
5. Mix mayonnaise, sauce, vinegar and soda, pour the resulting mass into the egg mixture. After thorough mixing, add flour and get a not very thick dough.
6. Pour half of the dough into a greased pan, distribute the filling over its surface and fill with the second part.
7. Baking time is about 40-45 minutes in a hot oven.

Kefir recipe

If the result of this recipe suits your taste, feel free to adopt it and cook it with any fillings. Fish can be replaced with chicken with mushrooms, cheese with ham, etc.

Required ingredients:

• can of canned fish;
• 2 eggs;
• 170 ml kefir;
• 400 g flour;
• ½ tsp. soda;
• salt, pepper, herbs.

Preparation:

1. Heat the kefir until slightly warm, add soda, flour, add salt and knead the dough, similar in consistency to pancakes. Don't worry, we haven't missed anything, you don't have to lay eggs.
2. Boil the eggs, cool, peel and cut into small cubes.
3. Mash the contents of the can with a fork until smooth.
4. Finely chop the greens and mix them with the rest of the filling (fish and eggs).
5. Pour about half of the dough into a greased pan, lay out the filling, and pour the rest of the dough on top.
6. The pie bakes quite quickly - in just half an hour in a hot oven.

How to make a pie with boiled fish from puff pastry

In this recipe we use not canned, but fresh, or rather, boiled fish. It can be absolutely anything, but it’s easier to choose varieties that are not very bony.

Required ingredients:

• half a kilogram pack of puff pastry (enough for 2 pies);
• 0.5 kg of boiled fish, boned;
• 2 eggs;
• 1 onion;
• 1 carrot;
• 100 ml tomato sauce;
• 50 g cheese;
• salt, pepper, yolk for greasing.

Cooking procedure:

1. Defrost the dough at room temperature. The fish is cooked in salted water for about a quarter of an hour.
2. Finely chop the onion and grate the carrots on a medium grater in hot oil;
3. Boil the eggs, cool, peel and cut into arbitrary cubes;
4. Let the fish cool, disassemble it, freeing it from bones and skin.
5. Roll out the dough a little to make a rectangle, grease its middle with tomato sauce, put fish and egg pieces on it, fry it, grease it with mayonnaise on top, sprinkle it and close the pie.
6. Grease with yolk and bake in a hot oven for about half an hour.

Pie with fried fish made from yeast dough

Despite the ease of preparation and popularity of layer pies, the yeast version is considered an original Russian dish.

Required ingredients:

• 1.2-1.5 kg of fresh fish (slightly bony);
• 3 onions;
• 1 bunch of greens;
• 30 ml sunflower oil;
• salt, pepper, sugar;
• 0.7 kg flour;
• 30g yeast (check the expiration date before purchasing);
• 2 eggs;
• 1 tbsp. milk;
• 0.1 kg butter.

Cooking procedure:

1. Heat the milk a little, dissolve yeast, salt, sugar, 0.2 kg of flour in it. Mix and leave the resulting batter in a warm place for an hour.
2. Add melted but not too hot butter to it.
3. Beat the eggs a little and add them to the dough.
4. Add 300 g of flour.
5. Mix all ingredients thoroughly and return to heat for 1.5 hours.
6. Punch down the dough that has doubled or tripled (pre-moisten your hands in vegetable oil).
7. Place it on a floured work surface or large board and stir in a little more flour.
8. Now let's get to the filling. First, we cut the fish: clean it, remove the tripe, cut off the head and tail, remove the skin, separate the fillets, cut into pieces, salt them and season with pepper.
9. Fry the fillet in oil and transfer to a plate.
10. In the same oil, sauté the onion cut into rings.
11. Finely chop the greens.
12. Let the filling cool completely.
13. Divide the dough layer into two parts. Having rolled out one of them, place it on the bottom of a greased pan.
14. We put the filling on the dough: fish, stewed onions and herbs.
15. Having rolled out the remaining dough, cover our pie with it, carefully pinch the edges.
16. We leave it warm for about half an hour, grease its top with yolk and send it to a hot oven for 40-50 minutes.
17. When the cake is ready, sprinkle it with water and cover with a towel for 5 minutes.

Variation of a dish with rice

Required ingredients:

• 0.8 kg fish fillet;
• 120-150 g rice;
• 1 turnip onion;
• 0.1 l sunflower oil;
• 1-1.5 kg of yeast dough;
• 100 g flour;
• salt, pepper, spices, laurel leaves.

Cooking procedure:

1. Rinse the rice until clean, soak for about 60-70 minutes, rinse again and boil in salted water until tender.
2. Place the rice in a colander and cool.
3. Cut the onion into half rings and sauté in hot oil;
4. Pour the onion and the oil in which it was sautéed into the rice, add salt and pepper. Mix everything thoroughly.
5. Cut the fish fillet into thin strips, add salt and pepper to each, place on parchment, leave for half an hour.
6. Roll out half the dough into a thin layer 1 cm thick, place half of the onion-rice filling on it, a few bay leaves, pieces of fish, again bay leaves and the rest of the filling.
7. Cover the pie with the rolled out second half of the dough, brush with beaten yolk and place in a hot oven for 40-50 minutes.
8. When it's time to take out the baked goods, cover them with a clean towel for a while.

With potato

Potato and fish pie is prepared from any dough. You can buy ready-made puff pastry or bother making yeast-based ones.

Required ingredients:

• 1 tbsp. milk;
• 20 g sugar;
• ½ packet of yeast;
• 3 tbsp. flour;
• 30 ml vegetable oil;
• salt;
• 0.3 kg potatoes;
• 2 onions;
• can of canned fish.

Cooking steps:

1. Dissolve the yeast in warm milk, add salt and sugar, add flour and butter;
2. After kneading, leave the dough warm for 1.5 hours;
3. Cut the peeled and washed potatoes into thin slices.
4. Cut the onion into rings;
5. Mash the contents of the can with a fork.
6. Roll out half of the dough and place it on the bottom of a greased pan.
7. We place potato slices and onions on it, season it with spices, add salt and lay out the fish mixture.
8. Cover the pie with the rolled out remaining dough, making several holes on top.
9. Bake in a hot oven for about 45 minutes. When the baked goods are ready, cover with a towel.

Multicooker recipe

Required ingredients:

• 0.2 mayonnaise;
• 02 sour cream;
• 0.5 tsp soda;
• 2 eggs;
• 1 tbsp. flour;
• can of canned fish;
• 2 onions;
• 1 potato;
• salt pepper.

Cooking steps:

1. Sauté the onion in oil.
2. Mash the contents of the can with a fork.
3. Boil, peel and chop large potatoes.
4. Mix the fish with onions and potatoes, season and add your favorite spices.
5. Break the eggs into a separate container, add the remaining ingredients to them, mix the batter, stirring it with a mixer.
6. Pour half of the resulting mass into the bottom of the multicooker bowl, then lay out the filling and fill with the remaining dough.
7. Baking time is about 70 minutes.

A very tasty and quick recipe for fresh fish pie

Required ingredients:

• 0.1 kg butter;
• 0.5 kg flour;
• ½ tbsp. flour;
• ½ tsp. soda;
• 1 onion;
• 0.5 kg of fish;
• ½ lemon;
• 0.15 kg cheese;

How to cook:

1. We prepare the fish, clean it, separate the fillets, remove the bones.
2. Squeeze lemon juice onto the fillet, add salt and pepper, and leave to marinate.
3. Add soda to the sour cream, stir, leave for half an hour.
4. Soften the butter, add to the sour cream, add salt and mix thoroughly with a mixer.
5. Add flour, knead the dough first with a spoon, then with your hands.
6. We divide it in half.
7. Place one part on a greased baking sheet and form sides on the sides.
8. Distribute the filling: fish, grated cheese, onion rings.
9. Cover with the remaining dough, pinching the edges.
10. Cook in a hot oven for up to half an hour.

1. If you use canned fish in oil, the excess should be allowed to drain in a colander.
2. If you take fish in its own juice, baked goods will have less calories.
3. Onions add juiciness to the filling; try to add about the same amount as fish.
4. Brush the pie with yolk, this will make it look more appetizing in appearance.
5. The yeast dough must rise at least double in size before you begin shaping the cake.
6. For the poured version, a silicone mold is perfect.
7. If the onion is added fresh and not sautéed, it is better to first scald it with boiling water.
8. If there is no baking soda, it can be replaced with baking powder and vice versa. And if you use both of these products, you will get the perfect crumb.
9. The filling of raw fish does not always have time to prepare, so we recommend that you pre-heat it (boil or fry) or simply marinate it for at least an hour.
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For fish pies Almost any dough is suitable - fresh, yeast, puff pastry or shortbread. Most often, pies are baked closed, leaving only small holes in the top layer of dough, but there are open options fish pies. The most famous fish pie is Rybnik. For it, they select fish with dense meat, quite fatty, so that the filling of the finished pie remains juicy: for example, salmon, halibut, nelma, muksun, sterlet, sturgeon, trout. Before cleaning, fresh fish is poured with cold water and left for 30 minutes, after which it is cleaned of scales. The abdomen of the cleaned carcass is cut (be careful not to cut the gallbladder!), the gills and entrails are removed, and the heads, fins and tails are cut off. Now the fish is washed well, flattened, the spinal bones are cut out, cut into small pieces, placed in a bowl and salted for 1-2 hours. Frozen fish is poured with cold water to thaw, salted fish is soaked in cold water for a day, changing the water 3-4 times, and then prepared like fresh fish. There are recipes for fish pies with rice, cabbage or potatoes added to the filling.

There are 155 recipes in the "Fish Pies" section

Fish pie with rice

Pies are traditional Russian pastries with filling. Moreover, the fillings can be very diverse: lean, lean, with porridge, berries. Such pies were served as an independent dish, with cabbage soup and soups, with tea or sbitn. This fish pie recipe...

Pie with bream

Today we will bake a pie with raw fish, or rather a yeast pie with bream. Bream is a rather fatty fish, so it is the most suitable option for a pie. For the filling, the bream is gutted, but not cut into pieces, but placed whole in the dough. In about 1 hour a day...

Yeast jellied pie with fish

This simplified version of fish pie, the recipe of which does not require complex ingredients or much time for preparation, will suit any housewife if her family loves baking with fish. Just today we have cod fillet fish pie on our menu. P...

Quiche with cottage cheese, smoked salmon and tomatoes

Quiche is an open pie. In our case, the base of the pie is shortcrust pastry, which I previously froze in the oven and then grated on a coarse grater. In this case, the dough in the finished pie turns out crumbly, which goes well with curd...

Pie filled with cod liver, rice, eggs and green onions

I’ve been wanting to try this filling for a long time, but then the stars aligned just right. There was about a glass of boiled rice in the refrigerator; I kneaded the Khrushchev dough in the evening. I really love this dough, especially in pies. It turns out thin and crispy, and in pies (pie...

Pie with salmon and fresh cucumbers

An unusual combination for me in baking is salmon and fresh cucumbers, which are pre-mixed with honey mustard, vinegar and chopped fresh dill. The finished product turned out to be juicy fish, complemented by crispy pickled cucumbers. AND...

Puff pie with capelin

Try fish pie made from puff pastry with capelin filling. In addition to capelin, onions, dill and butter are added to the filling. The only difficulty is preparing the fish. It needs to be cleaned before putting it into the filling....

chapter: Fish pies

Tilapia fillet with vegetables in puff pastry

The results are large fish pies, because... The tilapia fillet is placed whole on the puff pastry, but after cooling the pie can be halved or cut into many small pieces. Delicious both warm and cold....

chapter: Fish pies

Pie with fish fillet and mushrooms

Mushrooms go well with fish. And this recipe is proof of that. You can take ready-made puff pastry for the pie. For the filling, it is better to choose sea fish with white meat, without small bones in the fillet. Add fresh champignons to the fish....

chapter: Fish pies

Kalakukko (Finnish rye pie)

Kalakukko is a Finnish rye dough pie filled with fish and meat at the same time. For this pie, the filling was made from pike with bacon. Any river fish will do - burbot, perch or river trout. Before serving, the finished pie is brushed with...

chapter: Rye pastries

Pie with salmon and arugula

The base of the pie is shortcrust pastry with the addition of lemon zest. For the filling we chose salmon fillet, cut into small pieces, and fresh herbs - arugula and green onions. The pie filling is the most common - milk, eggs, cheese. It turns out fresh, tender, juicy...

chapter: Fish pies

Kulebyaka with fish

Kulebyaka is prepared from cold-proof yeast dough. Unleavened pancakes are baked as a layer. The filling may vary: this recipe contains pollock with onions, but any sea fish fillet will do. If the fish is not fatty, then you can add butter to the filling...

Fish pies occupy a special place in Russian cuisine, being a symbol of home warmth and comfort, and during their existence a huge number of recipes for preparing this dish have accumulated. Pies with fish filling are good because they do not require significant time and financial investment. They are prepared very quickly from simple available products, and the result exceeds all expectations. Fish pies turn out to be very tasty and satisfying, so they can be served not only as an appetizer, but also as a main course.

To make fish pies, you can use almost any type of dough - yeast, unleavened, puff pastry, jellied, shortbread, curd or kefir-based dough. As for the filling, there are even more options - perch, carp, pike, halibut, cod, muksun, whitefish, salmon, trout, salmon, tilapia, pangasius, hake, greenling, pike perch, sturgeon and chum are great for pies. When preparing fish pies with pink salmon, additional butter should be added to the filling so that it does not turn out too dry. The main rule when choosing fish for pies is that there are few bones in it. In addition to the fact that fish for pies can be used in the form of canned food (tuna is great here) or fillet, the filling can be supplemented with a wide variety of ingredients, for example, potatoes, cabbage, onions, carrots, tomatoes, broccoli, mushrooms, eggs, cheese, rice, buckwheat and greens. Such a variety of variations allows you to prepare fish pies with its own exceptional flavor and unique taste every time.

Fish pies can be open or closed, which provides another reason for culinary experiments and bringing gastronomic fantasies to life. Despite their simplicity, fish pies can become a real decoration for the holiday table if they are beautifully decorated. For example, an open pie can be decorated with a mesh of thin strips of dough, and a closed pie can be made into a real masterpiece, complementing it with various dough figures, for example, flowers or carved leaves.

Before baking, the surface of the pie can be brushed with beaten egg to create a crispy golden crust, but to give the pie a shine, after baking it should be brushed with sweetened water. If you are making a closed fish pie, it is recommended to poke a few holes in the top using a fork or knife to allow steam to escape. It is best to cut the finished fish pies after they have cooled a little - this way the dish will not crumble. The pie can be served either hot or chilled, and an excellent addition to it would be sour cream or light cream-based sauces. Do you already want to try this wonderful treat? Then choose one of our recipes and run to the kitchen!

Ingredients:
400 g fish fillet,
3 cups flour,
200 g butter,
2 onions,
1 egg,
1/2 cup milk,
1 package of baking powder,
3 tablespoons mayonnaise,
2 tablespoons sour cream,
2 teaspoons lemon juice,
1/2 teaspoon salt,
spices to taste,
dill or parsley.

Preparation:
Beat eggs with milk using a mixer, then add melted butter and beat again. Mix flour, baking powder and salt and add to egg mixture, mixing thoroughly to obtain a soft dough. Cut the fish fillet into pieces, salt and season to taste, sprinkle with lemon juice. Divide the dough into two parts and roll them into a rectangle or square. Place one portion of the dough on a baking sheet lined with parchment paper. Distribute the fish fillet evenly over the dough, slightly short of the edge, place the onion cut into half rings on top and brush the filling with mayonnaise. Sprinkle with chopped herbs and cover with a second layer of dough, pinching the edges. Grease the surface of the pie with sour cream and bake in an oven preheated to 200 degrees for 40 to 60 minutes.

Quick jellied pie with canned fish, onions and eggs

Ingredients:
Dough:
2 cups of flour,
2 eggs,
250 ml kefir,
100 g mayonnaise,
1 teaspoon salt,
1 teaspoon baking powder.

Filling:
1 can of canned fish,
3 eggs,
1 medium onion,
vegetable oil.

Preparation:
Boil the eggs hard. Prepare the dough by mixing kefir with eggs and mayonnaise, and then adding flour, baking powder and salt. You should have a smooth batter, similar to pancake batter. Heat a little vegetable oil in a frying pan and fry the onion until golden brown. Drain the oil from the canned fish, mash it with a fork and mix with the onion and finely chopped eggs. The filling is ready. Grease the baking dish with oil and pour half of the dough. Distribute the filling evenly and pour in the remaining dough. Bake the pie in an oven preheated to 180 degrees for 30 to 40 minutes.

Yeast pie with fish fillet and cabbage

Ingredients:
For the test:
250 g flour,
1 egg,
70 g sour cream,
50 m of water,
6 g dry yeast,
3 tablespoons vegetable oil,
1 tablespoon sugar,
1/2 teaspoon salt.

For filling:
400 g fish fillet,
1/2 small fork of cabbage,
2 small onions,
100 ml cream.

To frost the cake:
1 tablespoon cream,
1 teaspoon vegetable oil.

Preparation:
Mix sifted flour with yeast, add warm water, egg, sour cream, vegetable oil, salt and sugar. Knead the dough, cover and let it rise twice.
Fry the chopped onion in oil until golden brown, set aside. Fry the shredded cabbage with the cream until all the liquid has evaporated. Add salt to taste and mix with chopped dill. Season the finely chopped fish fillet with salt and pepper.
Knead the finished dough and divide into 2 parts of different sizes. Place most of the dough into a greased pan, forming the sides of the future pie. Place fish fillet, then onion and cabbage. Cover with a layer of the remaining dough and pinch the edges. Cover the pan with cling film and let the cake rise. Mix the cream with vegetable oil and, using a pastry brush, brush the top of the pie with the mixture. Bake in an oven preheated to 190 degrees for about 35-40 minutes until the pie is golden brown.

Ingredients:
Dough:
500 g flour,
250 ml milk,
1 egg,
1 package (11 g) dry yeast,
2 tablespoons sour cream,
1 tablespoon sugar,
50 g butter,
1/2 teaspoon salt.

Filling:
400 g fish fillet,
150 g rice,
1 onion,
30 g butter,
greenery,
salt and spices to taste.

Preparation:
Dissolve sugar and yeast in heated milk, let it brew for 5 minutes until foam appears on the surface. After this, add melted butter, sour cream and salt. Mix well with a whisk and add flour. Knead the dough, form it into a ball, place it in a deep bowl, cover with a towel and place in a warm place for 1 hour.
While the dough is rising, prepare the filling. To do this, you need to boil the rice until half cooked, cut the fish fillet into small pieces and mix everything together with chopped onion and finely chopped herbs. Salt the filling and season with spices to taste.
Knead the finished dough slightly and divide into two parts - a large one (about 2/3 of the total dough volume) and a smaller one. Roll out most of it and place it in a greased baking dish, forming the sides of the pie. Place the filling and cover it on top with a smaller piece of dough, rolled into a flat cake. Trim off excess and crimp edges. Brush the top of the pie with beaten egg and bake in an oven preheated to 200 degrees for 30-40 minutes.

Open pie with fish, mushrooms and cheese

Ingredients:
300 g puff pastry,
200 g red fish fillet,
100 g mushrooms,
100 g hard cheese,
2 eggs,
150 ml cream,
2 tablespoons flour,
4 tablespoons sour cream,
1 tablespoon lemon juice,
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Cut the fish into pieces, add a little salt and sprinkle with lemon juice. Beat eggs, cream, sour cream and flour until smooth, add salt and pepper to taste. In a greased pan, place a layer of dough adjusted to the size of the pan and form the sides of the future pie. Add fish fillets, sliced ​​mushrooms and cheese cut into small cubes, alternating ingredients with each other. Pour the cream mixture over the filling and bake in an oven preheated to 200 degrees for about 40 minutes until the pie has a golden brown crust.

Pie with canned fish and potatoes in a slow cooker

Ingredients:
1.5 cups flour,
1 glass of sour cream,
2 potatoes,
1 small onion
1 can of canned fish (for example, saury),
3 eggs,
2 tablespoons mayonnaise,
10 g baking powder,
1 tablespoon sesame seeds,
butter,
salt to taste.

Preparation:
In a bowl, beat eggs, sour cream and mayonnaise. Add flour with baking powder and mix until smooth. Drain the oil from the fish and mash with a fork. Grease the multicooker bowl with butter and sprinkle with sesame seeds. Place half of the dough in a bowl, then add thinly sliced ​​potatoes, finely chopped onions (if desired, you can lightly fry them in a frying pan in butter) and fish. Place the other half of the dough and set the “Baking” mode for 45 minutes.

Fish pies are a wonderful dish for everyday life and holidays, and by giving free rein to your imagination, you can always surprise your family and friends with delicious culinary masterpieces! Bon appetit!