Pie with catfish and potatoes made from yeast dough

Reviews (2)

2

Prepared by: Galina.budanova

09/28/2019 Cooking time: 3 hours 0 minutes

I offer a recipe for a very tasty catfish pie, which is prepared in the Ural style, that is, with potatoes. Our family bakes just such pies; I got the recipe from my grandmother. I'm sharing with you!

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Dough

Filling

Tender catfish pie

Catfish pie can be prepared from different doughs, depending on taste preferences and the required energy value of the dish. Therefore, below are several options for preparing the dough to choose from.

Yeast-free dough, usually prepared with sour cream.

For yeast-free dough without sour cream you will need:

The proportions are indicated for preparing 20-25 pies.

Pie ingredients:

Before putting the pie in the oven, you need to pierce it in several places. Bake the pie at a temperature of 200-220 C.

A tasty and appetizing pie will delight everyone who tries it.

Source

Ingredients

For the dough (or replace with ready-made puff pastry)

• egg – 1 pc.;
• water – 170 ml;
• salt – ½ tsp;
• margarine – 395 gr.;
• flour – 485 gr.;
• vinegar - 1 tbsp. l.;

For filling

• catfish fillet – 500 gr.;
• rice – 200 gr.;
• onion – 1 pc.;
• juice of half a lemon;
• garlic – 2 – 3 cloves;
• vegetable oil – 5 tbsp. l.;
• pepper;
• greenery;
• spices;
• salt.

Recipe for Rice and Catfish Pie:

Mix the cheese with the egg.
Grate or chop butter (from the freezer) and add to the bowl. Sift the flour there. Add kefir and soda. DO NOT SALTY!

Knead soft, elastic dough. Depending on the size of the egg, a little more or a little less flour will be needed.

Place the dough in a bag and refrigerate for 30 minutes.

Boil the rice, add lemon salt and mix with vegetable oil. Thaw the fish, peel the skin, but do not remove it, cut out the spinal bones. Turn on the oven to preheat. Roll out the dough into a large circle, 1 cm thick, after dusting the work surface.

Let's start assembling the pie. Place the dough into a 33 cm mold, forming sides. Set aside the dough scraps. Place rice on the dough and distribute fish pieces over it. Salt the fish. Roll out the remaining dough thinly and place “patches” in place of the open rice.

Place the dough in a preheated oven and bake for 20 minutes at 180 degrees. Then carefully arrange the pieces of butter, brush the pie with a mixture of cream and yolk, cut the tomato and put it in the middle. Place back in the oven.

Bake for another 10-12 minutes, until nicely browned.

Cool the finished pie slightly. Serve sprinkled with chopped herbs.

How will it look like?
Pie with rice and catfish

It is a good Russian tradition to bake pies for Sunday lunch. Gather a friendly family or guests at a large table and enjoy the time spent and a delicious pie. Today is an open pie with rice, catfish and herbs, on a completely new dough for me - with feta cheese. The result exceeded expectations, yes, yes. Help yourself.

Category: Baking › Dough products › Open pie, tart

Ingredients for Rice and Catfish Pie:

Recipe for “Kulebyaki with catfish”:

Add 1/2 pack of dry yeast and 1 tbsp to 0.5 liters of warm milk. l. sugar, stir and place in a warm place for 20-30 minutes. Then add 2 handfuls of flour, stir with a whisk so that there are no lumps and set aside.

Mash 1/2 pack of margarine at room temperature into crumbs with 3-4 handfuls of flour.

Then pour in the liquid part and stir.

Add flour and knead the dough.

Add flour until you get a soft, slightly sticky consistency.

Pour flour onto the table and lay out the dough.

And knead it, adding flour little by little until it stops sticking to your hands. However, you should not overfill the dough with excess flour; it should turn out soft, as if alive.

Roll the dough into a ball, put it in a pan, cover with a napkin and then a lid and place in a warm place.

When the dough has doubled in volume, place it on the table and knead it well. Put it back into the pan and put it in a warm place. The second time the dough rises much faster, in 40-50 minutes.

After this, place the dough on the table, gather it from all sides into the center (this is called “making a castle”), turn it over, cover with a napkin and let it lie for 10 minutes.

While the dough is rising, prepare the fish. Cut it into fillets (with or without skin - as you like), salt, pepper and sprinkle with fish seasoning (this is optional).

After this, you can cut pies with any filling, kulebyaki or a large pie. In our case it was kulebyaki and pies with cabbage. Cut the finished dough into pieces and roll into ropes. Then cut into pieces and roll them into balls.

Lightly roll the balls into flat cakes,

Place a piece of fish, bend two opposite edges towards the center.

Then the other two edges and pinch them.

Place the kulebyaki on a baking sheet and let them rise for 10-15 minutes.

Then brush with beaten egg, leave for another 5 minutes and then put in the oven.

The pies bake quickly.

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Preparation

Preparing the filling

1. Rinse the rice under running water.
2. Cook it until done.
3. Cut the fillet into medium pieces.
4. Grind the garlic in a garlic grinder.
5. Add salt, juice, pepper, spices and garlic.
6. Let the fish marinate for about 30 minutes.
7. Then place the contents in a colander and allow the liquid to drain.

Preparing the dough

1. Place water in the refrigerator in advance to make it ice cold.
2. Take a deep container and break an egg into it. Add salt and vinegar there. Stir the contents with a spoon.
3. Remove water from the refrigerator and pour it into the egg mixture. Mix the mixture again and put it in the refrigerator.
4. Sift flour onto a work surface, prepare margarine and a grater.
5. Dip a piece of margarine in flour and grate it, continue until the entire piece is wiped off.
6. Then remove the grater and continue working with your hands, quickly transforming the mass into small grains.
7. Remove the mixture from the refrigerator and pour it into the dry mixture.
8. Very quickly form a ball, put it in a bag and put it in the freezer for 2 hours.
9. After waiting the required time, take out the dough and divide it into two halves.
10. Roll out the first part not very thinly and place it in a mold, forming walls. Spread a layer of rice over the base.
11. The next layer is fish pieces. Then chop the greens and sprinkle on top.
12. The last layer is rice again.
13. To prevent the filling from coming out dry, it should be poured evenly with vegetable oil.
14. Roll out the other half of the dough and cover the pie with it, sealing the edges.

Baking a pie

1. Turn on the oven and preheat it to 200 degrees.
2. While the oven is heating up, allow the dish to rise slightly for 20 minutes.
3. Prick the pie with a fork several times.
4. Bake the snack in 40 minutes.

Cooking process

A simple and quick pie in which the greens perfectly complement the fatty fillet of catfish. Catfish pie is suitable for a non-strict fast. We use any ready-made dough as a base - for example, strudel dough, the main thing is that the layer of dough is thin. Bon appetit!

Catfish, herbs, spices and oil for frying.

Chop the leek.

Sauté the onion in a small amount of oil.

Add spinach to the onion - over low heat for a couple of minutes.

Salt and pepper the fish.

Place the dough on a baking sheet, sprinkle the layer with breadcrumbs so that the dough does not get soggy - the fish is watery.

For fish - greens. A large bunch of spinach boils down well when cooked.

Cover the pie and sprinkle with breadcrumbs for the crust.

Bake the catfish pie at 220 degrees for 30 minutes.

How to cook “Catfish Pie” step by step with photos at home

Step 1Link

First, let's prepare the dough. For this we need flour, dry yeast, egg, butter, sugar, salt and warm water.

Step 2Link

We dilute yeast (3 g) in warm water (125 ml).

Step 3Link

Mix yeast diluted in water with flour (150 g) and sugar (1 tbsp.). Cover the resulting batter with a towel for 30 minutes.

Step 4Link

Add 1 egg, butter (40 g) and salt (6 g) to the dough.

Step 5Link

Add flour (150 g) in parts and knead the dough until it begins to stick to your hands. Cover the dough and place in a warm place for 1 hour.

Step 6Link

Next, let's prepare the filling. For this you will need catfish, champignons, onions and green onions, mayonnaise, vegetable oil, and salt.

Step 7Link

Cut fish (400 g), champignons (150 g) and onions (1 pc.) as desired, fry in vegetable oil (2 tbsp.) for 5 minutes.

Step 8Link

Mix with mayonnaise (50 g) and finely chopped green onions, salt to taste.

Step 9Link

Roll out the finished dough into an oval layer 0.3 cm thick. Spread the filling.

Step 10Link

Fold the edges towards the center, pinch and place in the oven preheated to 175°C for 40 minutes. 10-15 minutes before it’s ready, you can brush the surface of the pie with an egg.

Step 11Link

The pie is ready. Can be served either hot or cooled.

Notes from the Old Fox™

Virtual hole combined with kitchen

Another “lazy” pie)))

The catfish itself (fillet) Potatoes Onion Salt Pepper, bay leaf

Cut the potatoes into small pieces:

We do the same with onions:

We periodically glance at the condemning muzzle of the younger cat’s face:

Let's do the test. If anyone wants to tinker, I can cook it myself. For some reason, I’ve recently become interested in store-bought puff pastry without yeast. I just knead it well for about 10 minutes:

Divide into 2 almost equal parts. Roll out the larger one and place it in the mold:

Add the filling. First the potatoes:

And finally, the fish, from which we drain all the released liquid. Because rvba is very juicy:

Thoroughly salt, pepper and add a couple of bay leaves:

Cooking tips

1. You don’t have to make puff pastry yourself; you can buy it at the store.
2. Catfish pie can be not only closed, but also open.
3. Any greens are added to the filling - leeks, spinach, green onions, dill, basil, parsley. It is possible to use not only fresh herbs, but also dry ones. If you use onions, it is better to fry them separately.
4. These pies are served both hot and chilled.
5. The dish is not prohibited from being eaten during fasting.
6. For the fishmonger, both dough with and without yeast is suitable.
7. In a slow cooker, the catfish pie turns out excellent. It cooks in the “Baking” mode for 1 hour, after turning off the program, it takes another 15 minutes under the lid. Then you need to give it time to cool, and you can start dinner.

Such kulebyaki can be baked from any yeast dough. I tried a new recipe for myself and was pleasantly surprised. The dough for this recipe is very easy to prepare, and the result will certainly please you. The pies turn out soft, airy, and the dough is very tasty.

Lenten fish pie

This pie is very nutritious, juicy and tasty. The aroma beckons you to try it soon.

Ingredients:

Preparation:

1.Pour warm water into a cup. Pour sugar, salt and yeast into it. Mix everything until completely dissolved.

2. Let the yeast sit, develop and increase the volume of the mass.

3. Pour sifted flour into the mixture. Knead the dough, gradually adding vegetable oil.

4. Sprinkle the surface of the table with flour. Knead the dough on it. It should be elastic, soft, airy. Therefore, you should knead it for as long as possible. At least 10 - 15 minutes.

5. Place the finished dough in a deep cup. Cover the top with cling film. Leave in a warm place without drafts. It should rise well, increase 2-3 times.

6. Now you can start preparing the filling. Cut clean, peeled potatoes into equal, thin layers.

7. Wash the fish and cut into large pieces.

8. Peel the onion and cut into medium cubes.

9. Knead the dough, cut into two parts. One should be larger than the other. The larger one should be rolled out into a flat cake.

10. Grease the mold well with oil. Place the prepared flatbread in it. Place potatoes on top. Salt it to taste.

11. Place onions and pieces of fish on top. Add salt and pepper.

You can add some of your favorite spices.

12. Roll out the remaining dough.
Cover the filling with it, pinching the edges in any way. Sprinkle water or tea on top. Make a hole in the center. This will allow steam to escape from the inside. 13. Bake in a heated oven. At a temperature of 200 degrees, about 50 - 60 minutes.

14. Determine the readiness of the baked goods, sprinkle the cake with tea leaves. Let stand for about 20 - 25 minutes.

Bon appetit, have a fruitful day!

How to cook properly

To prevent cooking catfish from causing a lot of negativity, the first thing you need to do is choose good carcasses. It is important that the fish is frozen once. Carefully read the information on the packaging - it is better if seafood is subjected to heat treatment directly on the ship at the place of catch. Look at the carcass itself - it should be flat, without additional ice.

Second, defrost the fish slowly. It is best to place the product in an open container and put it in the refrigerator or leave it in a cool room. Third, use a marinade. It will make the meat dense and at the same time juicy.

Catfish steak

When cooking steak, it is best to choose motley catfish. Using the tail portion of the fish will preserve the integrity of the finished portion. Why is it better to choose mottled catfish rather than blue catfish? It's all about the softness of the fish fillet and its reaction to heat treatment. Blue fish falls apart when cooked. Fried potatoes or fresh vegetables work well as a side dish for fish steak.

Note. Catfish steaks do not need to be coated in a lot of flour, just a little sprinkle. Bon appetit!