How to cook fish and rice pie in the oven and slow cooker

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Prepared by: Alexey Marchuk

05/27/2015 Cooking time: 1 hour 0 minutes

Rice and fish pie is a quick and easy homemade bake that's perfect for lunch, dinner or an afternoon snack. Rice and fish go perfectly with tender and soft dough, it turns out amazingly tasty!

Pie with rice and canned fish

This recipe can be called a light and dietary version of fish pie. Light - because you don’t have to bother with fish for filling, cutting and removing bones from it, and dietary - because neither the dough nor the filling contains such heavy products as butter, sour cream and eggs.

The following ingredients will be used in the dough and filling of a light diet pie with canned fish:

• 200 ml warm cow's milk;
• 200 ml water at room temperature;
• 80 ml vegetable oil;
• 10 g sugar;
• 10 g salt;
• 10 g dry instant yeast;
• 500 g flour;
• 480 g of any canned fish;
• 200 g onions;
• 100 g rice cereal;

Since the base of the pie is made from yeast dough, it will take time to rise and mature. This will increase the cooking time to 4 hours.

The calorie content of this version of fish pie will be 229.8 kcal/100 g.

Sequencing:

1. Mix milk, water, salt, sugar, dry yeast and 160 g of flour into a homogeneous liquid mixture and leave everything warm for 25 minutes;
2. At the end of the allotted time, when the mass is covered with a foamy cap and has doubled in size, add the rest of the flour and half of the amount of vegetable oil specified in the recipe, knead the elastic dough and leave it warm for 2-3 hours;
3. For the filling, boil the rice and fry the onion in vegetable oil. Combine onions, rice and canned food in one container, stir and knead the mass so that there are no large pieces of fish;
4. When the dough is ready, form the pie. Line the bottom and sides of the mold with some of the dough, lay out the filling and cover with the rest of the dough on top;
5. Bake the pie first for half an hour in a hot oven at 180 degrees, and then for another 20 minutes, lowering the temperature, until golden brown on top.

Turkey boiled pork is a dietary dish that can be consumed by everyone.

How to bake fish with vegetables - this dish turns out very juicy and tasty.

Read how to make tongues with apples from puff pastry.

On shortbread dough

Preparation – 60 min.

Baking time 40 min.

4 servings.

100 grams of dish contains:

• Proteins – 12.7;
• Fats – 17.6;
• Carbohydrates – 30.2;
• Kcal – 329.3.

Ingredients:

• eggs – 4 pcs.;
• flour – 400 g;
• butter – 200 g;
• water – 100 ml;
• salt – 1 tsp;
• sugar – 1 tsp;
• fish fillet – 400 g;
• rice – 100 g.
• onion – 1 pc.;
• ground black pepper – 1 tsp;
• salt – 1 tsp.

Preparation

1. Mix flour, sugar, salt.
2. Finely chop the butter and add to the flour, grind until small lumps form.
3. Beat the eggs and add to the flour, stir until smooth.
4. After adding water, beat the dough, wrap it in cling film and put it in the refrigerator for 30 minutes.
5. Cut the fillet into small cubes.
6. Boil the rice.
7. Cut the onion into half rings and fry.
8. Place rice mixture, fried onions and fish on the base.
9. Sprinkle the rice with salt and pepper and cover with a sheet of dough.
10. Fish pie with rice is placed in the oven at 200 degrees for 40 minutes.

Jellied pie with canned fish and rice

Pies made from yeast dough are delicious, but they take a very long time, and there are housewives who are not friends with yeast dough. What to do when you don’t have the time or desire to tinker with the dough for a long time, but want pies?

The way out of this situation appears in the form of a jellied pie. The filling for such baked goods can be absolutely anything, but in continuation of the fish theme in the proposed version, it is made from canned fish and rice.

For the jellied dough and filling you should take:

• 3 chicken eggs;
• 250 g sour cream;
• 30 g granulated sugar;
• 10 g soda;
• 210 g flour;
• 100 g rice;
• 100 g onions;
• 150 g of canned fish in oil or its own juice;
• 40 ml vegetable oil;
• 50 g mayonnaise;
• salt and spices to taste.

It will take no more than 1 hour to prepare such baked goods.

The calorie content of 100 grams of the finished pie will be equal to 260.3 kilocalories.

Progress:

1. For the dough, mix eggs, sour cream, sugar, soda and flour with a mixer or hand whisk. Give the resulting batter 10-15 minutes to stand and all the ingredients become good friends with each other;
2. To prepare the filling, follow the standard steps: boil the rice, fry the onion with vegetable oil, mix everything together with canned fish and mayonnaise. The filling should be allowed to stand for a while so that all the ingredients can soak in each other’s juices;
3. Pour half of the dough into a greased iron mold for the future pie, place the filling on it in a neat, even layer and pour the rest of the filling dough on top;
4. Send the baked goods to brown for 35-40 minutes at 180 degrees in the oven.

Ingredients:

Filling:

• Dry rice – 200-250 grams
• Canned fish – 2 cans of 230 grams each
• Onions – 1-2 heads
• Butter – 50 grams

Dough:

• Premium wheat flour – 600 grams
• Whole milk – 120 ml (1/2 cup)
• Vegetable oil – 110 ml
• Yeast – fresh 25 grams (dry 7 grams)
• Chicken egg – 75 grams (2 pcs)
• Granulated sugar – 25 grams (1 tbsp)
• Drinking water – 50 ml
• Salt - a pinch

Open red fish pie

In northwestern Russia, this pie was considered a symbol of wealth and prosperity; it was called Nakrepok. It was always an open pie, in which the filling of porridge (rice, buckwheat, etc.) was, as it were, pulled together with thin slices of red salted fish.

Now it is difficult to find the original recipe for this delicious pie, but you can try to prepare an open pie with red fish and rice as close as possible to the Old Russian Nakrepka.

To prepare Nakrepka you will need:

• 5 chicken eggs;
• 300 ml light beer;
• 100 g melted butter;
• 30 g yeast;
• 30 g sugar;
• 5 g salt;
• 650 g wheat flour;
• 300 g lightly salted red fish;
• 100 g rice cereal;
• 150 g onions;
• 100 g sour cream;
• 15 g garlic;
• 40 ml vegetable oil;
• 30 g of greens;
• 250 ml milk for soaking fish;
• spices to taste.

The preparation time for this symbol of prosperity and happiness is 3-4 hours, excluding the time required to soak the fish.

The calorie content of the finished pie is 219.2 kcal/100 g.

Step-by-step baking instructions:

1. Soak lightly salted red fish in milk for 12 hours;
2. Knead a dough from beer, sugar, salt, yeast and a glass of flour, which is placed in a warm place for 25-30 minutes. After this, add 2 eggs, 80 g of butter and the rest of the flour to the dough and knead into a soft and moderately elastic dough. Give him about an hour to come up;
3. Prepare the filling. Cook fluffy rice in a decoction of spices without salt. Hard-boil the remaining three chicken eggs. Fry the onion in lean vegetable oil. Mix the rice and fried onions, cut the eggs into thin rings, finely chop the greens;
4. Place the risen dough in the mold and spread along the bottom, place half of the rice on top, as if pressing it into the dough to form sides, sprinkle with herbs, the next layer is egg slices, then the remaining butter, the rest of the rice, herbs and pieces of red fish overlapping;
5. Pour a mixture of sour cream and chicken yolk over the formed pie, then bake it for 40-50 minutes at 170 degrees.

Cooking delicious baked goods with eggs in a slow cooker

In a slow cooker you can bake fish pie from any type of dough: yeast, bulk, puff pastry. You can also put absolutely any kind of fish into the filling.

However, it is worth considering the fact that raw fish may not be baked, so it must first be boiled a little, fried, or at least marinated.

Below is a version of simple baking made from ready-made puff pastry, where the filling is canned fish, eggs and rice.

For the pie you will need:

• 250 g ready-made puff pastry;
• 50 g rice;
• 3 chicken eggs;
• 240 g canned fish;
• 30 g of greens;
• 50 g onions;
• 20 ml lemon juice;
• 100 g hard cheese;
• salt and spices to taste.

Cooking time for baking in a multicooker is from 1.5 to 2 hours.

The calorie content of the dish per 100 g is 237.8 kcal.

How to cook a pie with rice, fish and egg in a slow cooker:

1. Since the dough is already ready, the entire baking process comes down to preparing the filling and shaping the pie. For the filling, you need to boil 2 hard-boiled eggs, cook fluffy rice, finely chop the onion and marinate for 15 minutes in lemon juice, finely chop the greens with a knife;

2. Mix the canned food, onion, rice, chopped chicken eggs, and herbs well. Let the filling sit for a while;

3. Distribute the thawed puff pastry over the bottom and sides of the multicooker bowl, forming a side 2 cm high. Place the filling on the dough and pour the filling from the remaining egg on top, which must be beaten and mixed with cheese grated on a fine grater;

4. Bake the cake for 60 minutes using the baking programs (“Bake”/“Cake” or a similar “Steam Boiler” program);
5. Once the finished pie has cooled slightly, carefully remove it from the multicooker and can be served.

From canned food

The filling for canned fish pie is one of the popular fillings for baked goods.

What ingredients will you need?

For cooking you will need:

• sunflower oil - for frying;
• laurel leaves - 2 pcs.;
• canned fish - 2 cans;
• onions - 3 pcs.;
• boiled eggs - 3 pcs.;
• pepper - according to preference.

Step-by-step cooking process

Description of the stages of creating the filling:

1. First you need to peel the onions, then cut 1 head into half rings, the resulting pieces need to be fried until soft in oil with constant stirring of the composition.
2. Boiled eggs should be cooled, shelled, and finely chopped.
3. The remaining onions need to be chopped into small cubes.

4. Any fish canned in oil or in its own juice is suitable for the filling. To use the product, you need to open the jars, take out the pieces, and place them on a plate.

Now we have to make the filling.

What can I add?

Zucchini, chopped herbs, carrots, rice or potatoes will be a tasty addition to the pie filling. Each added ingredient will make the treat more interesting and healthier.

How to fill a pie

For this baking option, you can use puff pastry, unleavened or sponge yeast dough. The first layer should be placed on the rolled out layer of sliced ​​raw onions, then it should be covered with pieces of canned fish. Finish the filling with fried onions. If desired, the resulting composition can be peppered and salted.

After this, you need to place a second donut of dough on top of the placed products, tightly pinch the edges of the joined layers around the perimeter, and make small holes on the “lid” for steam to escape.

Useful tips

A successful fish pie starts with properly prepared fish. Experienced housewives know several secrets on how to do this easily and simply:

1. To prevent slippery fish from slipping out of your hands every now and then, simply sprinkle it well with coarse table salt;
2. It will be easier to scrape fish scales off the carcass if the fish first “swims” in water with vinegar;
3. The process of skinning a fish begins with a small cut around the base of the head, then you need to separate a little skin from the carcass (so that it can be easily picked up with your fingers) with a knife, after which it is simply pulled together with your hands towards the tail.

As for the baking of the formed product itself, it has its own secrets:

1. Before placing a closed fish pie with fish and rice in the oven, you need to pierce it in several places with a fork or make small cuts with a knife so that the steam from the baking filling can escape freely;
2. If suddenly the pie starts to burn on top, a container of water placed under the pie can save the situation;
3. As soon as the baked goods have cooled down significantly, they must be removed so that the finished cake does not get an unpleasant metallic taste;
4. If the cake does not want to leave the baking sheet or mold, then you need to hold it over the steam for a while and then it will easily fall behind.

Bon appetit!