Puff pastry pie with canned fish

Do you love fish? Do you also like puff pastry? Do you want something floury, but don’t want to cook for a long time? Then this article is for you! Here are the most popular and simple recipes for fish pies made from puff pastry.

Everything is presented in as much detail and step by step as possible. Photos of recipes are not everywhere, since these pies are practically the same in appearance. Their appearance rather depends on your imagination, personal preferences: make it open, closed, regular, or in the shape of something (for example, a fish), or with some kind of curls, etc. This will not change the taste.

In all recipes we use ready-made puff pastry. You can find it in any grocery store; this dough can be stored frozen for a long time. You can cook with both yeast puff pastry and yeast-free dough. You won't notice any difference in taste.

Fish can be taken either fresh (frozen) or canned. In the first case, you will have to pre-process the raw fish: defrost, clean, remove bones, cut, etc. You can also boil or bake it in advance. I advise you to use fillet so that there is less fuss.

In the second case, all that remains is to open the canned food. This is what I see as the main advantage! Therefore, almost all the recipes presented here will imply that we are preparing puff pastries from canned fish. But, as stated above, you can cook from any fish, I just won’t describe the process of cutting it.

Recipes

A simple and quick fish pie made from puff pastry

The pie, as they say, is made in a hurry. The usual filling, ready-made dough, canned fish - all this allows you to prepare the pie in a maximum of 30 minutes.

What canned foods are suitable? And any! Choose your favorite fish and cook with it. The main thing is that the product is of high quality, the jars are intact, and the expiration date has not expired.

Yeast puff pastry – 450 g.
Canned fish – 2 jars of 250 g each (you can also use regular fresh fish, fillets);
Onions – 1-2 heads;
Butter – 30 g.
Salt and pepper - a pinch of both;
Oil for frying;
1 egg for brushing the pie;

You must defrost the packet of puff pastry first. Then you need to roll it out and place one sheet on a greased baking sheet. Make sides of the dough.
While you can fry the onions in oil until golden.
Remove the fish from the jars, mash with a fork and mix with the fried onions. Although, if you want, you can also add raw onions to the filling. This is for very lazy or busy people.
Place the fish filling on the dough. Spread a few small pieces of butter on top. It will add fat to the fish meat.
Cover with a second sheet of dough and pinch the edges. Pierce the top of the dough several times with a fork or knife.
Preheat the oven to 200 degrees. Now brush the pie with beaten egg yolk and close it in the oven for 20-25 minutes. We wait until the dough is ready. It should become deliciously brown.

Puff pastry pie with fish and cabbage

Juicy layer cake filled with fish and stewed cabbage. A very tasty combination. Don't believe me? Try it!

Puff pastry – 400-500 g.
Fish fillet – 500-600 g. (Can be replaced with three 240 g cans of canned food);
Onions – 1 pc.
White cabbage – 500 g.
Butter – 50 g.
Vegetable oil for frying;
Salt and ground pepper – 2 pinches each;

Defrost the dough and fish if necessary.
Finely chop the cabbage and onion, place in a frying pan and simmer until soft for 15-20 minutes.
Check the fish for any remaining bones, cut into small pieces and mix with salt and pepper.
Grease a baking sheet with any oil. Uncover the dough and divide into 2 layers.
Place the first layer of dough on a baking sheet, tuck the edges so that the filling does not fall out.
Place the cabbage layer on the dough, then the fish layer, and then the cabbage layer again.
Cover with a second layer of puff pastry, pinch the edges and make several punctures on top using a fork or knife.
Cover the pie in a hot oven (190 degrees) for 35-40 minutes. Bake with canned food for 25 minutes.

Puff pastry pie with fish and spinach

And this is an already open fish pie based on puff pastry. Instead of spinach, you can use broccoli, sorrel, green beans and many other vegetables. The cooking technology will not change.

We take fish either canned or raw. I recommend red fish.

Canned fish – 500 g.
Spinach (fresh or frozen) – 400 g.
Salt and ground black pepper – 2 pinches each;
Eggs – 3 pcs.
Milk (sour cream, mayonnaise or cream) – 110 ml.
Cheese – 110 g.

First you need to defrost the dough. Spinach (or broccoli), if frozen, must also be thawed first.
Grease a mold with sides with oil and place the dough into it. Make sides of the dough, as there will be a filling in the pie.
Drain the liquid from the cans and transfer the fish to a cup. Mash it a little with a fork, and then spread it on the dough. Spice up.
Squeeze the spinach (if frozen), chop and place on top of the fish.
Turn on the oven to heat up (180 degrees).
Beat eggs with milk (cream), mix with grated cheese. Salt and pepper to taste.
Pour over the pie and close it in the oven for 30 minutes.

As you can see, it turns out not only tasty, but also beautiful. In this case, you do not need to make the dough and wait until it reaches the desired condition.

Layered pie with fish and rice

Puff pastry pie with rice and canned fish is a simple and cheap baked product. The ingredients do not stand out in any way, but when they are combined, a great taste is born, which a lover of fish dishes will appreciate!

This pie can be made in the shape of a fish (as in the photo), then you will get a layered “fishcake”.

If you take fresh fish, clean it in advance and remove the bones. Then you need to mix it with onions, herbs, salt, pepper and 2 teaspoons of lemon juice. This way it will marinate a little, becoming more aromatic and tender.

Puff pastry – 450-500 g.
Canned fish or fresh fillet – 500 g.
Rice groats – 100 g.
Onions – 2 pcs.
Cream (or sour cream) – 50 ml.
Egg – 1 pc.
Fresh herbs (dill, onion, parsley) – 50 g.
Salt and pepper to taste;

Rinse the rice several times with water, then add two glasses of water and cook until tender. Lightly salt it.
Open canned fish, remove fish pieces, mash with a fork. Add chopped onions and greens.
Mix boiled rice with fish - the filling is ready!
Cover a baking sheet with parchment. Place a layer of dough on it. Then apply the fish filling in an even layer, without going beyond the edges.
Cover the top with a second layer of dough and pinch the edges.
Make 2-4 punctures in the dough with a fork, then brush the top of the pie with beaten egg.
Preheat the oven to 190-200 degrees – baking time – 30 minutes. If you use raw fish, bake the pie for 40-50 minutes.

Puff pastry pie with fish and potatoes

Delicious layer cake with potatoes, fish and onions. Prepared in the same way as in the previous recipe.

This layer cake can be made from boiled potatoes (mashed potatoes) or raw potatoes (cut into thin slices). Choose what you like best. Specifically, here the filling is made from fresh potatoes.

The fish here is fresh and pre-cut (red fish fillets). But you can also use canned food - for me, this option is more convenient.

Puff pastry – 470 g.
Fish – 230 g.
Potatoes – 2-3 tubers;
Onions – 2 heads;
Salt and black pepper;

Cut the fish fillet and onion into small pieces and then mix. Add salt and pepper. The fish will be soaked in onion juice and will become divine.

Wash the potatoes, peel and cut into thin slices.

Roll out the defrosted puff pastry to form a rectangle.

We place the potatoes in the center along the entire length, then a layer of fish goes on top.

We make cuts along the edges (where there is no filling) so that there are strips of dough everywhere on the sides. We place these strips on top of each other. This makes a beautiful braided pie.

Place the pie on a greased baking sheet and send straight to a hot oven (180 degrees) for 40 minutes.

If you want the cake to shine, brush it with beaten egg yolk before baking.

I also recommend taking a look at the following pages:

Layered pie with fish and egg

Crispy and fluffy layer cake filled with fish and boiled eggs. Yes, this combination is also very popular.

I can say that this pie will be especially useful for athletes, as it contains a lot of complete protein, minerals and vitamins.

Yeast-free puff pastry – 480 g.
Fish fillet – 460 g.
Boiled eggs – 3 pcs.
Raw egg – 1 pc.
Onions – 1 pc.
Mayonnaise (or sour cream) – 2 tbsp. spoons;
Oil for frying;
Salt, pepper and other spices as desired;

Defrost the dough.
Wash the fish and cut into thin slices. Cut the onion into rings. Season the onion and fish with oil and fry until the fish is half cooked (10 minutes). Stir constantly, making sure nothing burns.
Peel the boiled eggs and finely chop them, then mix with mayonnaise and fish. The filling for the fish pie is ready!
Place 2 sheets of dough to form a rectangle.
Place the filling in the middle along the entire length of the dough. We cut the edges into strips that need to be laid on top crosswise (pigtail).
Line a baking tray with baking paper and transfer the pie onto it.
Place the oven on preheat (200 degrees), brush the pie with beaten egg yolk.
Bake the pie for 20 minutes.

Layered pie with fish and cheese

Spicy fish pie with cheese. Easy to prepare and eat.

Puff pastry – 350-400 g.
Semi-hard cheese – 100 g.
Garlic – 2 cloves;
Onion – 1 head;
Mayonnaise – 2-3 tbsp. spoons;
Black pepper and salt - a pinch;
Canned fish – 2 cans of 250 g each.

Defrost the dough. Mash the canned fish with a fork, mix with chopped onion, grated cheese, salt, pepper and mayonnaise. Squeeze the garlic there.

Roll out the dough and divide into two equal sheets.

Place the first sheet in a greased baking sheet and place the filling on it. Cover with another sheet of dough, pinch the edges and make several cuts on top with a knife to allow steam to escape.

Place in a preheated oven (200 degrees) for 25 minutes until golden brown and a pleasant aroma spreading throughout the house.

Tips and notes

Fish loves various spices, aromatic seasonings and sauces. It's the same with pies. Season the fish filling with pepper, various herbs, etc. You can use ready-made sets of seasonings; in stores they are called “for fish.”
In addition to fresh and canned fish, there is also smoked fish. Make a layer cake with smoked fish - it's just a thing!
The fish can be pre-stewed with vegetables, cream, tomato paste, mustard - all your favorite additives. Choose, cook, and then add such delicious fish to the filling.

Recipe for fish pie made from puff pastry

Kitchen appliances and utensils: oven, baking tray, parchment paper (optional), frying pan, bowl for filling, cutting board, rolling pin, knife.

Ingredients

Puff pastry	250 g
Fish fillet	400 g
Onion	3 pcs.
Egg	1 PC.
Vegetable oil	1-2 tbsp. l.
Salt	¼ tsp.
Pepper	1/8 tsp.
Sugar	¼ tsp.

Step by step recipe

Take the dough out of the refrigerator to defrost.

Preparing the filling

Cut 400 g fish fillet into small cubes. To make the pie, I chose salmon.
Salt the chopped fillet, pepper to taste and add a pinch of sugar.
Mix thoroughly and leave to marinate for 15 minutes.
Cut 3 onions into quarters into rings approximately 1 cm thick.
Sauté the onion in a frying pan in sunflower oil until golden brown.

Form and bake the cake

You can roll out the dough on a cutting board; many people use a table to roll out the dough. Place a rectangular sheet of our dough on a floured surface.
Roll out the dough with a rolling pin. I made the size approximately 30x20 cm.
Now put the onion on the dough.
Place fish fillet on top of the onion.
We place our filling in the middle so that there is 10 cm left at the edges of the dough. Look like in the photo.
Cut the edges of the dough into oblique strips. The width of the strips is approximately 2 cm.
Now we intertwine the strips through each other. Our pie will take on the appearance of fish scales.
We tuck the edges of the dough under these strips.
I lined a baking sheet with parchment paper and greased it with sunflower oil. Place the formed pie on the paper. If you don't have baking paper on hand, you can do without it. Then simply grease a baking sheet with sunflower oil, or sprinkle it with flour.
Now beat 1 egg and brush the top of our pie with it. This way the finished pie will have an appetizing golden crust.
Place the formed pie in the oven. We will bake it for 30-40 minutes at a temperature of 180 degrees.
The finished red fish and puff pastry pie can be served hot. It can be eaten as an independent dish, or served with sauce and herbs. It can also be served with vegetable salad.

In order for the pie crust to acquire a rich golden color, it can be greased only with beaten yolk. If you want the pie crust to be more crumbly, you can brush it with whipped egg white.

Video recipe

If you have any questions, watch this short video on how to make fish pie step by step. In it you can clearly see what form the pie described above takes when fully prepared.

Recipe: Puff pastry pie with canned fish

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Fish pie is an indispensable and delicious dish on any table, be it a holiday table or an ordinary family dinner. This very satisfying and easy-to-prepare dish has long and firmly won over our people. But fish is considered the healthiest type of meat. It is rich in many useful substances and microelements, magnesium and calcium, phosphorus, which we so need for good health. Fish also contains the antioxidants lycopene and beta-carotene, which not only do not disappear during heat treatment, but, on the contrary, reach the peak of their usefulness at high temperatures. There are a lot of recipes for making canned fish pie, but we will highlight mainly those made from puff pastry, more accessible and proven recipes.

To prepare the pie, they often take canned food such as Sardine or Saira, which is closer to us and can always be found on store shelves. You can experiment with the filling for the pie as much as you like, but remember the harmonious combination of fish and products. This article will discuss popular fillings with rice, potatoes, onions and cheese, with vegetables... Healthy and tasty recipes that will help you please your loved ones and enjoy yourself. So, let's begin.

Layered pie with canned fish and rice

Compound:

1 package of puff pastry;
canned sardine;
2-3 eggs;
100 g rice;
20 g butter;
salt, pepper, herbs.

Preparation

The fish is deboned and divided into small pieces.

The rice is washed until the water is clear, several times, after which it is poured with 200 ml of cold water, salted and boiled with the lid closed over low heat until tender, then put on a sieve and washed with cold water.

The eggs are hard-boiled, cooled, then peeled and finely chopped into cubes, then combined with rice and seasoned with spices.

Roll out the dough and place it on a baking sheet. The first layer is rice with egg, then fish and pieces of butter.

Cover the pie with a second piece of rolled out dough, secure the edges tightly and brush the top layer with yolk and cream. Punctures are made in several places to allow air to escape and the baking surface to be smooth and beautiful.

The baking sheet is placed in a hot oven and baked at 200 C until golden brown.

Pie with canned saury and rice

Natural Pacific saury – 1 pc.
puff pastry without yeast - 1 pack.
long-grain polished rice - 0.5 cups.
egg – 3 pcs.
onions – 2 pcs.
sunflower oil.
salt/pepper to taste.
fresh herbs
fresh yolk

Thinly slice the onion, fry in sunflower oil until golden brown and let cool. Place the fish on a plate, remove the large spinal bones, mash with a fork and add butter from a can of canned food. Grate the eggs on a coarse grater. Boil the rice until half cooked. Mix everything: rice, egg, fried onion, salt/pepper/finely chopped herbs to taste and mix well.

Roll out the puff pastry. Grease a baking sheet with sunflower oil and place the rolled out thin dough. Then spread the filling evenly onto the dough and cover the top with puff pastry, rolled out, and pinch the edges tightly. Separate the yolk from the white and brush the top layer of the pie. Prick the cake with a fork to allow excess air to escape. Place in a preheated oven (180 C) for 35/40 minutes

Braided puff pastry pie with rice and canned tuna

What I like about the “braided” pie is that it looks original, it’s quite simple to lay it out, and it doesn’t require any fuss with rolling out and pinching two layers of dough. In addition, excess moisture from fish easily comes out of it (after all, there are different varieties).

Even if the guests are already on the doorstep, and you have not yet had time to prepare the main dish, you will only need a few minutes to “make” this holiday masterpiece.

Ingredients:

Puff pastry – 500 gr.
Cooked semi-cooked rice – 1 cup.
Boiled egg – 3 pcs.
Fresh yolk – 1 pc.
Canned tuna – 1 can.
Green onions - ½ bunch.
Butter – 1.5 tbsp. l.
Ground black pepper, salt - to taste.

Preparation:

1. Since we don’t need to bother with the dough, we’ll immediately start preparing the filling. We chop the feather onion into centimeter pieces. Lightly add some salt to the pre-boiled semi-cooked rice, add a pinch of ground pepper and fry in butter.

We peel the eggs and chop them into small cubes or chop them on a coarse grater.

We take the tuna out of the brine, remove the bones from it and knead it so that small pieces remain.

If you don’t want to bother with layering, you can simply mix all these ingredients into a single mass.

2. Roll out the melted unleavened puff pastry into a rectangle half a centimeter thick. And immediately transfer it to parchment. Place the filling on top in the following sequence: rice, chopped green onions, eggs, canned tuna meat. We cut the free edges of the dough with identical oblique lines.

By the way, canned fish can be replaced with pieces of fresh fish marinated in white wine and thyme.

3. We wrap it around the edges first, and then overlap the filling with the cut pieces of dough. To make the baked goods more golden brown, shake the yolk and brush the entire cake with it.

4. Preheat the oven to 180 degrees and simmer our delicious and quick masterpiece for 30-35 minutes. We take it out of the hot cabinet and let it cool a little so that the guests don’t get burned. We transfer it to a beautiful dish and take it to the festive table.

Bon appetit!

Pie made from canned Mackerel and processed cheese

puff pastry
Canned mackerel – 1 pc.
processed cheese – 4 pcs.
onions - 6 pcs.
eggs – 4 pcs.
garlic – 1 clove.
salt, pepper to taste.
sunflower oil.
herb seasonings.

Thinly slice the onion into half rings. When you put the onion in a heated frying pan, rub it as if to separate these half rings from one another. We don’t need to fry the onion, but make it soft (low heat and stir all the time), add pepper. Grate the cheeses on a coarse grater. Mix the eggs without beating them and add herbs to them.

Place the warm onion in a deep bowl and add processed cheese; mix everything thoroughly until it becomes a homogeneous paste, add salt and wait until everything cools down. Add eggs. We separate the mackerel from the spinal bones and liquid, and cut it into small pieces.

Canned fish pie Sardines and brisket

puff pastry.
canned Sardines – 2 pcs.
chicken breast – 150 gr.
onions - 2 pcs.
raw egg – 1 pc.
boiled water – 1 tbsp., spoon.
salt / black pepper / red pepper.
basil/ dill/ sesame.

Cut the brisket into small cubes, fry until half cooked and add the onion cut into half rings (salt/pepper to taste) - cook everything until golden brown. Leave to cool. Drain the liquid from the canned food, peel the sardine from the backbone and mash it with a fork until it becomes a paste, add a little oil from the canned food.

Place baking paper on a baking sheet, sprinkle a little flour and place the rolled out puff pastry on top. Place the sardine on the puff pastry, spreading it evenly over the surface. Place the brisket and onions on top. Salt/pepper/add red pepper to taste/dill/basil. Place a second sheet of rolled out puff pastry on top and secure the edges. Add 1 tbsp to the yolk, a spoonful of boiled cold water and grease the surface of the pie. Then sprinkle with sesame seeds and pierce the surface with a fork. Place the cake for 30 minutes at a temperature of 220 C.

Fresh fish fish pie - puff pastry recipe

Fish pie can be made from both canned food and fresh stock. What's better? Everyone decides for themselves. The taste of both pie will be simply excellent, although they will not be similar.

Cooking will not take us much time. In order not to bother with cleaning the fish, you can buy ready-made fillets. Significantly reduces the preparation process and the use of store-bought puff pastry.

Let's take:

Cod fillet – 400 g
Onions – 1-2 pcs.
Puff pastry – 500 g
Egg yolk – 1 pc.
Salt, pepper - to taste

Let's get started:

1. Wash the fish and remove the skin from it. Then cut it into fairly large pieces. Add some salt, pepper and let it brew a little.

You can sprinkle a little lemon juice on the cod to marinate it.

2. Peel the onion and chop it either using a grater-slicer or cut into rings.

3. Roll out the dough a little and make longitudinal cuts along the edges to make a Christmas tree. We do not touch the middle of the sheet.

4. In the center of the workpiece, spread the onion over the entire free surface, and pieces of fish on top of it.

5. We begin to fold the strips of dough crosswise to form a braid.

6. Break a raw egg and separate the yolk from the white. Don't forget to shake it a little. Then grease the surface of the pie.

7. Place the fishmonger in the oven for 25-30 minutes, preheating it to 180 degrees. Bake until done.

Fish pie prepared in this way will be a wonderful decoration for any table. It turns out very juicy, aromatic and beautiful – you’re tempted to try a piece! If you want to add more flavor to the dish, you can decorate it with herbs when serving.

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Pie made from canned herring in oil and potatoes

puff pastry.
canned herring in oil – 2 pcs.
potatoes – 3 pcs.
onions - 2 pcs.
hard cheese – 120 gr.
sunflower oil.
salt pepper.
semolina – 1 tbsp., spoon.

Grease the baking dish with sunflower oil and sprinkle with semolina. Place the rolled out sheet of puff pastry into the pan. Sprinkle with salt and pepper to taste. Peel raw potatoes and cut into thin rings, place the first layer of the pie. Sprinkle with salt and pepper to taste. Thinly slice the onion into half rings and place on the potatoes.

Separate the herring from the seeds and, with the addition of oil, knead it until it becomes a homogeneous mass with small pieces. Place on top of the onion. We cover everything with a small amount of finely grated cheese. Place a layer of rolled out puff pastry on top and place in the oven for 40 minutes at 200 C.

How to cook?

It takes about 1 hour 10 minutes to create the dish:

The dough is rolled out and placed in a pan lined with parchment, so that the edges hang slightly over the sides.
To prepare the filling, beat the eggs, add cream, and beat again. Add cheese (grated), diced fish, garlic and dill.
The spinach is thawed and placed in a colander, excess water is drained. Fresh spinach is doused with boiling water.
First put spinach on the dough, then fish filling.
The edges of the dough are folded, but it is not recommended to completely cover the pie. Brush the edges with butter (butter) egg (beaten).

Bake for half an hour at 200 °C. Bon appetit!

Pie made from canned natural saury and vegetables

canned natural Pacific saury – 2 pcs.
puff pastry.
onion – 1 pc.
green onions – 3 pcs.
eggplant – 1 pc.
bell pepper – 1 pc.
fresh parsley and dill - to taste.
sunflower oil.
salt

Cut the eggplant into cubes, add salt and cover with water for 30 minutes to remove the bitterness. Separate the saury from the bones and mash it with a fork, without adding any liquid from the can. Cut the bell pepper and onion into thin half rings. Finely chop the green onions/parsley/dill.

Fry raw eggplant for 5 minutes until half cooked in vegetable oil. Let it cool. Then place on paper towels to remove excess sunflower oil.

Saury fish pie with potatoes

Canned food often comes to the rescue when you need to quickly prepare a hearty and tasty dish. Saira in oil can be used in a variety of dishes.

Saury pie is delicious and nutritious, and you only need a few simple ingredients, and the result is a wonderful lunch or dinner on the table.

Ingredients:

300 g potatoes;
30 ml refined vegetable oil;
1 can of canned saury;
750 g puff pastry;
200 g onion;
0.5 tsp. black pepper;
1 tsp. salt.

Preparation

The puff pastry is rolled out into 2 rectangles. Thin slices of raw potatoes are placed on the layer, salted and seasoned with ground black pepper.

The onion is cut into half rings, lightly fried in vegetable oil and placed on potatoes.

Pieces of saury are distributed on top, pepper to taste and sprinkled with fresh finely chopped herbs.

Cover the filling with a second layer and press the edges with a fork around the perimeter and transfer the product onto baking paper into a rectangular shape.

Holes are made in the center to allow steam to escape. Brush with egg and bake in the oven at 160 C for about an hour until golden brown.

Puff pastry pie with canned fish: whipping up a delicious meal

Often you need to whip up something, pamper your family with hearty pastries, or put a delicious treat on the table for tea for your guests. I have one proven recipe for homemade savory baked goods, which always helps out when guests are on the doorstep. This is a puff pastry pie with canned fish. Of course, I always have pie dough in the freezer.

In addition to canned fish, by the way, you can add anything you like to this pie - meat, liver, potatoes with fried onions, rice with eggs, jam, and so on.

So, let's prepare a quick fish pie in a hurry.

Ingredients for canned fish pie:

1 sheet of yeast-free dough (500 g)
1 can of canned fish in oil
1 carrot
1 onion
1 egg
butter – 1 tbsp.

Puff pastry pie with canned fish - step by step preparation

To prepare fish pie, the dough must be defrosted in advance.

To do this, place it on a floured table, cover with a clean towel and leave until completely thawed.

Drain the oil (or liquid) from the canned fish, remove the spines from the fish pieces, and break the pieces themselves with a fork. You can also knead them, then the filling will be softer.

Chop the onion into small cubes, grate the carrots on a coarse grater. Stew the vegetables in a small amount of butter (you can use vegetable oil, but butter tastes better).

Mix fish, onions with carrots and spices. The filling for the puff pastry pie with canned fish is ready!

Roll out the defrosted layer of puff pastry. Place canned fish filling in the middle.

Fold the dough on both sides as shown in the photo.

Cut the rest of the dough into strips on both sides.

And wrap the puff pastry pie with canned fish in a braid, as in the photo.

Beat the egg with a fork and brush the surface of the fish pie with a brush.

Preheat the oven to 180 gr. Place the pie on parchment paper and place in the oven.

Fish pie is ready! Remove from the oven, cool slightly and serve immediately.

A cross-section of a pie with canned food looks like this:

Pie made from puff pastry without yeast with pink salmon - step-by-step recipe

There are many myths that yeast dough is harmful to health because it disrupts the functioning of microflora. Don't believe it, but don't like the smell of sourdough? Then yeast-free dough is ideal for you.

This version of the dough goes well with all types of fillings, which allows you to significantly diversify your baked goods.

We take:

Puff pastry without yeast – 0.5 kg
Fresh fish (pink salmon) – 500 g
Rice – 0.5 cups
Chicken egg – 1 pc.
Flour – 50 g
Lemon juice – 1 tbsp. spoon
Green onions, fresh parsley, spices - to taste

To prepare fish pie, you can either take ready-made dough from the store or make it yourself.

Let's get started:

1. Wash the pink salmon well, cut into small cubes and transfer to any container. Add some salt, pepper and sprinkle with lemon juice, mix and let marinate a little.

It is much easier to cut fish if it is slightly frozen.

2. Wash the rice under running water and boil it until tender in lightly salted water. Let it cool completely.

3. Divide the dough into two halves and roll out a rectangular sheet from one, having first sprinkled the surface with flour. Place rice on it, spreading it evenly over the surface with a spoon. Leave the edges of the dough free.

4. Sprinkle the rice with pepper and herbs, and then cover with a layer of fish. Add onion and parsley. Brush the edges of the dough with raw egg, and then fold them into a triangle on one side.

5. Cover the workpiece with the second half of the dough. We form a fish out of the pie. Brush the surface with raw egg.

If desired, you can make small scales on the workpiece using a grater or fork.

6. Place in the oven, preheating it to 180 degrees, for 25-30 minutes. Then take it out and let it cool a little.

A fish pie in the shape of a sea creature will not go unnoticed on your table. It is perfect for both everyday tea drinking and as a holiday dish. The amazing taste of fish pie will appeal to all your family and friends!

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Fish pie

Pie made from ready-made dough and canned fish for lazy people with taste.

This pie has fish, rice, and a wonderful crispy puff pastry crust - this is quite enough for a delicious dinner. In every sense: both because it satisfies, and because after pleasure there is lightness. These pies are great served for dinner with a green salad and fresh vegetables. In addition, this fish pie is quick and easy to prepare, made from a package of puff pastry and canned fish.

Delicious fish pie with saury and potatoes

Fish pie made from puff pastry and saury is an excellent dinner option for a large family.

Compound:

250 ml milk;
a pinch of salt;
1 tbsp. l. Sahara;
0.5 packets of yeast;
40 ml vegetable oil;
2.5-3 cups flour
200 g butter
For filling:
300 g potatoes;
2 pcs. Luke;
1 can of saury;
30 g butter.

Making saury pie.

The milk is heated until warm, after which yeast, sugar and salt are added.

The flour is sifted and added to the milk, kneading the dough, after which it is thinly rolled out, softened butter spread on it, folded into a book, put into a bag and sent to the refrigerator for 2 hours.

Then they roll it out again, fold it into a book again and put it in the refrigerator. The procedure is repeated 2-3 more times.

The onion is cut into rings, the bones are removed from the saury and divided into pieces. The dough is divided into two parts, each of which is rolled out to 1 cm thick. One layer is transferred to the bottom of the mold.

The potatoes are thinly cut into rings and fanned out onto a layer, onions are spread on top, after which they are salted and laid out in a layer of saury, and sprinkled with butter crumbs, thanks to which the filling will be more juicy and aromatic.

Cover the top of the pie with a second layer, brush with egg and bake in the oven for 45 minutes at 180 C.