Jellied pie with canned fish - 5 simple and quick recipes with step-by-step photos

Since ancient times, people in Rus' have loved pies with cabbage and fish.
Modern housewives use proven recipes for delicious dishes and come up with new ones. Are you making fish pies?

• Yes 83%, 298 votes
  298 votes 83%

  298 votes - 83% of all votes

• No 14%, 51 votes

  51 votes 14%

  51 votes - 14% of all votes

• I don't eat fish 3%, 12 votes

  12 votes 3%

  Read also:  Making delicious and mega-healthy buckwheat bread from green buckwheat

  12 votes - 3% of all votes

Total votes: 361

15.01.2020

• Yes 83%, 298 votes
  298 votes 83%

  298 votes - 83% of all votes

• No 14%, 51 votes

  51 votes 14%

  51 votes - 14% of all votes

• I don't eat fish 3%, 12 votes

  12 votes 3%

  12 votes - 3% of all votes

Total votes: 361

15.01.2020

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Fish pie with cabbage

Kitchen equipment: knife, baking sheet, frying pan.

Ingredients

Cooking process

1. Finely chop the cabbage, cut the onion into half rings, and the garlic into large pieces.

2. Pour all the vegetables into hot oil and fry until the cabbage is done. Add a little brine, salt, pepper and stir.
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3. Add a piece of butter to the cabbage and stir until it completely melts.

4. Roll out the dough into a not too thin layer.

5. Line a baking sheet with parchment and place the dough so that it extends slightly to the edges.

6. Place the skinned and pitted pike perch cut into pieces.

7. Whisk two eggs in a bowl and pour them over the fish.

8. Place a layer of cabbage on top.

9. Brush the edges of the dough with milk or egg yolk.

10. Bake for 40 minutes in an oven preheated to 180°.

Step-by-step preparation

Kitchen appliances and equipment: frying pan, baking sheet, sieve, rolling pin, bowl - 2 pcs., knife, cutting board, fork, glass, spoon, culinary brush.

Ingredients

To prepare a pie with cabbage and fish, you can use either sauerkraut or fresh cabbage. If the sauerkraut is too sour, soak it in cold water for 30 minutes and then squeeze it out. We choose fresh cabbage that is firm, round in shape, without mechanical damage.

Preparing the dough

1. First, let's prepare the dough. You can knead it the night before and put it in the refrigerator overnight. Just make sure it doesn't run away. Paradoxically, the dough also rises well in the refrigerator, although not as quickly.
2. Pour water or milk into a bowl, heated to a temperature of 40 degrees. Dissolve the yeast. Add salt, sugar, egg, add sifted flour and knead the dough. At the end of kneading, add oil. Cover the dough with a towel and place in a warm place for the fermentation process.
3. The dough is considered ready when it increases in size by 2-3 times. Its surface is smooth, convex, and the smell is pleasant. When you press it with your finger, the dough quickly returns to its shape.

Preparing the filling

You can use canned fish either in oil or in its own juice. I prefer canned saury, sardine, tuna. You can combine different types of fish.

1. Now let's get to the filling. Shred the cabbage (cut into strips).
2. Wash the onions and carrots, peel and rinse again. Grate the carrots and cut the onion into small cubes.
3. Mash the canned fish with a fork, after draining the liquid.
4. In a heated frying pan with oil, saute the carrots and onions (fry until golden brown), add the cabbage and simmer the vegetables under the lid for about 10-15 minutes. If the cabbage releases juice, there is no need to add water. Otherwise, add 50 ml water.
5. Transfer the prepared vegetables to a bowl and let them cool. Add salt, pepper, canned fish and mix everything well. The filling is ready.

Form and bake the cake

1. Now we will form our fish pie with cabbage. To do this, the dough must be divided into 2 parts. Lightly grease the baking tray with oil.
2. Roll out the dough to the size of the baking sheet or shape it as you wish. Place the dough on a baking sheet, place the filling on top, cover with the second half of the rolled out dough.
3. We pinch the edges. We make several punctures to allow steam to escape.
4. Let our pie rise for 20 minutes. Lubricate with yolk before baking.
5. Preheat the oven to 170-180 degrees and bake the pie for 40 minutes. If suddenly the cake has browned too much ahead of time, cover it with paper moistened with water or parchment.

Pie with cabbage and canned fish

• Cooking time: 3 hours.
• Number of servings: 8-10.
• Kitchen appliances: baking sheet, frying pan, oven, bowl, grater, knife.

Ingredients

For the test:

• three glasses of flour;
• a glass of milk;
• 5 g dry yeast;

• 4 tablespoons of vegetable oil;
• a teaspoon of sugar;
• a pinch of salt.

For filling:

• one carrot;
• one onion;

• half a head of cabbage;
• two canned fish.

Cooking process

1. Mix eggs, milk, salt and sugar until smooth. Add the yeast and let it sit for 3 minutes.
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2. Stir, pour in the oil and, gradually adding flour, knead the dough.

3. Knead it well on the table and leave it to rise in a warm place. After about an hour, knead again and leave for another 40 minutes.

4. Finely chop the onion and grate the carrots. Fry them in hot oil.

5. Add finely shredded cabbage, fry for a couple of minutes, and then add a little water and spices.

6. Simmer with the lid closed until cooked, stirring from time to time. Turn off the cabbage, add the canned food, stir and let cool completely.

7. Knead the dough again and divide it into two parts. Roll out two layers and place the first one on a baking sheet lined with parchment. Place the filling in an even layer and cover with a second layer of dough.

8. Seal the edges, brush with egg yolk and place in an oven preheated to 190° for 40 minutes.

Another step by step recipe

Do you want to make a ruddy pie made from yeast dough with a juicy filling of cabbage and fish? This pastry is suitable for both everyday and holiday table. It turns out aromatic, with a thin layer of tender dough. More often, a pie with such a filling is prepared closed so that the filling retains its juiciness. I like cabbage and fish pie warm.

First, I prepare the products according to the list.

Sift the flour into a bowl and mix it with dry fast-acting yeast. I add warm water, salt, sugar, vegetable oil, egg and sour cream.

I thoroughly knead the soft dough. This can be done using a bread maker. I cover the dough and let it rise twice.

At this time I prepare the filling. I cut the onion into cubes.

Pour vegetable oil into a heated frying pan and add chopped onions.

I fry it until golden brown.

I cut the fish fillet into small cubes (about 1*1 cm).

I transfer it to a bowl, salt and pepper to taste, and stir.

Place chopped cabbage in a preheated frying pan and add cream.

Simmer the cabbage over low heat until the cream evaporates.

I salt it to taste, add dry dill, and stir.

And here is the dough that has risen twice!

I knead the dough and divide it into 2 parts, since my oven is small and I bake 2 pies from the given amount of ingredients. I divide each of the two parts of the dough into 2 more parts - a large one (for forming the bottom and walls of the pie) and a smaller one (for the top of the pie). I grease the mold with vegetable oil and line the bottom and sides of the mold with rolled dough.

I place the prepared cod fillet in the form with the dough.

Then – fried onions.

I spread the stewed cabbage on top of the onion.

I cover the filling with a rolled out smaller piece of dough and pinch the edges.

I got 2 pies - round (tin diameter - 22 cm) and rectangular (tin size - 25*18 cm). I cover the cake pans with film and let them increase in size by about 2 times.

In a cup, combine vegetable oil and cream, and using a pastry brush, generously grease the top of the pies.

I bake fish pies with cabbage in a preheated oven at 190 degrees until golden brown (about 35 minutes).

The pie with cabbage and fish was a success!

I take the cake out of the mold onto a board and let it stand for a while.

I cut it into small pieces and serve.

Enjoy your meal!

Pie with sauerkraut and fish

• Cooking time: 30 minutes.
• Number of servings: 7-8.
• Kitchen appliances: baking dish, frying pan, spoon, bowl.

Ingredients

• puff pastry or yeast dough;
• half a liter jar of sauerkraut;
• 300 g fish;
• half a glass of milk;

• bulb;
• salt pepper;
• frying oil;
• egg.

Cooking process

1. Cut the fish into small pieces and fry in oil with finely chopped onion, not forgetting to add salt and pepper.

2. Also simmer the cabbage in a frying pan.

3. Mash the fish into small pieces with a fork and mix with the cabbage.
4. Divide the dough into two parts. Roll out the first part to the size of the mold and cover it so that the edges extend slightly onto the walls.

5. Add milk to the filling to add juiciness. Place the filling in the pie and cover the top with the second piece of rolled out dough.

6. Brush the pie with egg yolk and bake in an oven preheated to 180° for 40 minutes.

Multicooker recipe

A wonderful combination of old and new. It turns out that you can cook a traditional Russian pie in a slow cooker. It turns out - you'll lick your fingers! The soft and airy dough securely frames the filling and prevents it from leaking, which makes the pie very juicy. This pastry has a unique taste, slightly sour, with a pronounced fishy aroma.

Required ingredients:

• 400-500 g flour;
• 25 g yeast;
• 125 g milk;
• egg;
• 125 g butter margarine;
• 50 g granulated sugar;
• 0.5 tsp soda;
• 300 g sauerkraut;
• 2 onions;
• pollock fillet - 500 g;
• salt, spices, vegetable oil for frying.

Cooking time: 2 hours.

Calorie content per 100 grams: 284 kcal.

1. You need to heat the milk and dissolve the yeast in it. Soften the margarine, put it in the dough, add the egg, sugar, soda and mix well. Add flour, knead the dough with your hands and place it in the slow cooker to proof. To do this, select the “Multi-cook” operating mode, set the temperature to 40°C, close the lid and press the “Start” button. We wait 30 minutes.
2. Cut the onion into cubes. Switch the multicooker to the “Frying” mode, add 2 tablespoons of sunflower oil to the container and fry the onion until golden brown, add sauerkraut. Simmer everything together for 10-15 minutes.
3. Pollock fillet should be washed, dried with a towel, and cut into large pieces. Then sprinkle the fish with lemon juice, salt and pepper.
4. Divide the dough in half. Grease the bottom of the multicooker pan well and line it with parchment paper or foil. Distribute some of the dough evenly over the bottom of the pan, making high sides. Lay out the cabbage, then the fish. Cover with the remaining half of the dough. Pinch the edges of the pie well in a circle. Set the multicooker to “Baking” mode. After 1 hour, turn the pie over to the other side and bake for another 20 minutes. The cooled pie can be served.

How to decorate a pie

If you want the pie to be not only tasty, but also beautiful, then use the leftover dough to lay out different floral or plant patterns on it. You can twist them or cut them with scissors and show your imagination in every possible way.

If you don’t want to bother too much, you can simply sprinkle the pie with white or black sesame seeds, cumin or other herbs. If it's an open-faced pie, simply garnish it with some herbs or a few pieces of colorful vegetables, like tomato, at the end.

Some tips

• To prevent the edges of the dough from being hard, brush them with milk before baking.
• If you are afraid that the dough will stick or burn, grease the pan or parchment with a small amount of butter.
• If you want to prepare the pie as quickly as possible, then buy ready-made dough and cleaned fish in the store.

If your oven doesn’t work, don’t worry: fish pie in a slow cooker turns out just as good. If you want to make the pie even more filling, make the pie with fish and rice or potatoes. It is not necessary to make fish pie from fresh fish; you can make it from frozen fish, or even make the famous jellied pie with canned fish. Moreover, you can add other vegetables, spices, herbs and sauces to the pie to get the most delicious and healthy dinner.

Do you like fish pies? Or do you prefer meat? What is the best fish to use for cooking? How do you like the combination of cabbage and fish? Tell us about your impressions of these recipes in the comments.

Ingredients:

For the recipe for yeast dough in boiling water you will need

• Sugar – 3 tbsp. l.
• Salt – 1 tsp. (if you double this recipe, also leave 1 tsp of salt)
• Margarine – 30 gr.
• Mayonnaise – 1 tbsp. l.
• Boiling water – 300 ml.
• Vegetable oil – 5 tbsp. l.
• Flour - it took me 4 cups to knead the dough (in this cup the measure of flour is indicated as 150 grams - about 600 grams in total)
• Instant yeast – 5 g. (half a sachet)

For the filling of cabbage pie with fish:

• White cabbage – 300 gr.
• Onion – 1 large onion
• Sardine in oil – 2 cans
• Herring in oil – 1 can
• Vegetable oil – for frying cabbage.
• Salt - to taste.
• Yolk from 1 egg - for coating the top of the pie.