Fish pie

Fish pie “Duty”

Pie as a main course or as a snack - I make it with various fish - pike, tilapia, pangasius - it’s always delicious! It’s especially tasty when served cold, it’s great to take with you on a picnic, the kids eat it with pleasure, it’s filling and not too heavy – shall we try it?

Fish pie with rice

This pie is fabulously simple. You can cook it even with little culinary skills. He will not require huge time and money costs. You can use canned fish: tuna or pink salmon - just drain the juice from the fish. Do not be afraid of this dough, it is liquid, and the inside actually drowns in it, but in the end you will get a very tasty pie with a delicate taste, which you can serve on a festive table or take with you to a picnic.

Fish pie with salmon

This pie is a sibling of the “Mediterranean-Style Pie” in terms of the forming method, but it is prepared from a different, no less delicious dough, the freshest salmon, vegetables and cheese. I am publishing the recipe from the archive due to countless requests from cooks.

Fish pie “Primorskiy”

This fish pie is prepared at my work and it is in great demand among customers. So I decided to bake it at home and at the same time share the recipe with you. This pie has a very tasty fishy interior, come in and have a look, maybe someone needs the recipe.

Beer fish pie

I love fish pies, but I prefer them with fresh or lightly salted fish. But my husband likes it with canned food. It’s for him, my beloved, that I cook. Take a look, maybe this pie will look good on you too.

Fish pie “Lazy”

Why lazy? Therefore, I meant to create something with reddish fish, but at the last moment I became too lazy to tinker with fish and knitted ordinary canned food. But it didn’t affect the taste at all, it came out super tasty and went off with a bang. You can also call it “Fish semolina” - the dough with semolina turned out very tender, airy and tasty. The interior is made from canned fish, mushrooms and, of course, cheese))) Tasty, affectionate and still delicious.

Fish pie with sweetheart insides

I would like to offer you, dear cooks, not so much the pie itself as the method of production and design. There doesn't seem to be one on the website yet. Anchovy or sprat is a cheap product, but that doesn’t mean it’s not tasty!) The inside can be anything! The ingredients are cheap and accessible, and the result will exceed all your expectations! Be sure to try!

Fish pie

I can’t help but share with you the recipe for this delicious fish pie. I highly recommend preparing it!

Fluffy fish pie Milanese style

This can be called a pie. Or maybe a casserole. One thing is certain: it’s very tasty!

Fish pie made from airy dough “Aqua World”

I found this recipe in the newspaper “Youth of Buryatia”; the creator suggested trying this recipe for housewives who cannot make yeast dough. The dough really comes out very airy and rises quickly, the cake melts in your mouth.

Fish pie . Fish pie is a traditional dish of Russian cuisine. Now it has not lost its relevance, since fish is intensively promoted by nutritionists as a product of a healthy diet, and pie is a dish loved by both children and adults.

Fish pie is a popular baked product with a fish interior. Fish pie is baked from various types of dough - yeast, unleavened puff pastry, etc. It may have no matter what shape - not only round or square, but also the most unique - for example, in the form of a large fish or ship.

Fish can act either as a “mono component” or in combination with other products that go well with fish to taste. These products include vegetables, rice, mushrooms, potatoes, cheese and herbs. There may be other options, but they are not for everyone. Naturally, spices play an important role, as they can completely change the taste of a dish.

You can use any kind of fish for the pie - as they say, depending on the taste and color. The pie will be closed so that the inside does not dry out and the dish does not upset you.

For fish pie, it is better to take a cast iron pan - it will allow the pie to bake moderately. In addition, this form is very durable and will last for many years. The second beautiful option is a duralumin mold with a non-stick coating. You should give preference to dishes with thick walls - you will have to change them less often. Silicone dishes are also among the top three winners.

The ingredients for fish pie are the most common. Firstly, of course, flour, which must be of the highest grade. Secondly, the fish that needs to be cooked - cleaned, gutted, cut.

You can knead yeast dough, or you can use other options that are now in use. This is a dough made with kefir, yogurt and other fermented milk products. Eggs, butter and milk are also added to the dough.

Having heard about fish pie, almost all housewives clutch their heads - it is so time-consuming and difficult. In fact, there are a huge number of quick recipes and almost every manufacturing step can be simplified. Firstly, the dough can be prepared in 5 minutes (for example, kefir dough) or you can buy it ready-made at the grocery store. Secondly, instead of fiddling with preparing the fish, you can buy ready-made boneless fillets. There are a huge number of quick fish pie recipes that will allow you to get the finished dish in less than an hour.

Fish pie is a savory and satisfying dish that will not leave either the household members whom you decided to pamper over the weekend, or the guests who came to your home to share the joy of the holiday, phlegmantic.

Jellied fish pie - a simple and frisky recipe

Jellied fish pie is a hearty, but at the same time very warm, practically melting in your mouth pastry. The main positive aspect of which is the endless number of options for entrails, and they are perfectly mixed with canned fish and the light texture of the finished dough.

This baking also belongs to the level of quick recipes. What does faster production and better taste mean? The main base for baking is high-quality canned food. By the way, the type of fish does not play a special role, the main thing is not in the tomato paste and vegetables, but in its juice or sunflower oil.

Regular and frisky jellied fish pie
How to cook jellied fish pie from canned food in the oven
Jellied pie with fish and potatoes, recipe for savory dough with sour cream

Regular and frisky jellied fish pie

In ancient recipes, pork fat was added to the dough to obtain a perfect crust. I won’t recommend this to you, since mayonnaise sauce copes with this task perfectly, so we won’t burden this dish with unnecessary ingredients.

What products will be needed:

Chicken eggs - three pieces;
Sour cream – 360 gr;
Mayonnaise sauce – 100 g;
Wheat flour - a couple of tablespoons;
Rock salt - teaspoon;
Sweet sand - a tablespoon;
Baking powder - two and a half teaspoons;
Butter – 10 g;
Canned fish – half a kilogram;
Sesame seeds – 20 g (optional)
Various greens - one bunch.

Let's start making:

First, knead the dough. To do this, beat the eggs with salt and sweet sand until a light foam forms. Next add sour cream and mayonnaise sauce. Beat all products until smooth.

It is better to eat foods at room temperature.

Sift the wheat flour and baking powder separately. Add dry ingredients to the mixture and mix well. I use a food processor for this. The dough mixture should be similar to watery sour cream.

Wash a bunch of greens in running water, sort through and remove dry twigs and damaged leaves. Then dry with a cardboard napkin and cut into small pieces. We remove the canned fish from water and, using a fork, knead them into a homogeneous mass.

Grease the baking dish well with oil, pour in a large portion of the dough, place a layer of fish, then a layer of chopped herbs. Pour the remaining dough on top.

Place the pie in a previously preheated oven. Oven to 100 eighty degrees for 40 minutes. From time to time I decorate the surface of the cake with sesame seeds, it turns out very beautiful and very tasty.
I even prepare such pies for a special occasion. The manufacturing process does not take much time, and guests simply enjoy the indescribably tender pie and ask for an extra piece every time.

How to cook jellied fish pie from canned food in the oven

The most recognizable recipe for making fish jellied pie based on sour milk. The more sour the selected product, the more magnificent the baking will be.

Don't be alarmed by the fact that while the cake is cooling, it will not settle much. Everything is fine, as it should be. By the way, eggs are not placed in this dough at all. They will be in the entrails.

What you will need:

Canned food – one piece;
Chicken eggs - two pieces;
Sour milk (drink) – one mug;
Wheat flour - two and a half mugs;
Baking soda - half a teaspoon,
Rock salt - a pinch;
Greens - to taste.

How to cook :

Be aware that in warm sour milk, baking soda is extinguished even more actively. This means we take it out of the refrigerator for a couple of hours earlier to stand at room temperature.
Dissolve soda in it, add salt and wheat flour. Using a food processor, transform this mass into a homogeneous batch.

The dough will be soft, slightly viscous, as if you were preparing fluffy pancakes.

First boil the chicken eggs, cool them in ice water and peel them. Cut into small pieces. Remove excess liquid from canned food. Remove excess bones from the fillet and mash it as little as possible. Mix eggs and fish.
Sort out the greens, wash them, cut off thick stems and cut into small pieces. We connect it with the rest of the interior.

Grease a baking dish with unscented butter. It will help you remove the finished cake from the mold more quickly. The incorporation of butter will make the pie crust slightly crispy.

We pour a huge part of the dough into the mold, then cover it with an even layer of the inside and fill it with the remaining mass.
The oven should be turned on first to warm up. Transfer the form with the dough into it for 30 minutes at a temperature of 100 eighty degrees.

To check the readiness of the product, use a wooden skewer. Poke it all over the pie, does it stay moist? It's too early to get it. If it's left dry, it's time to take it out.

Jellied pie with fish and potatoes, recipe for savory dough with sour cream

Jellied pies are a lifesaver - a lifesaver for housewives. Quickly mixed, layered and baked in the oven. While you are setting the table for tea, the pie is ready. You don’t have to use only canned food; to suit your taste, you can take boiled, smoked, or baked fish.

The abundance of layers in this video recipe allows you to prepare an incredibly delicious pie. I want to cut it up and eat it right away. But don’t rush to do this; the baked goods must be cooled in the form in which they were baked. Then the cake will retain its beautiful appearance and will come out of the mold very well.

Recipe: Jellied Fish Pie

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Jellied fish pie is a common dish in almost all coastal countries. The manufacturing recipe arose due to the lack of free time among housewives and an excess of fish products. It’s not hard to imagine that such a pie is prepared in almost no time. But, with all this, the finished fish pie has a pleasant smell and good taste. Making fish jellied pie is a good way to vary your daily menu.

Jellied fish pie

chicken eggs 2 pcs
drink 400 ml
flour 250 g
vegetable oil 40ml
sugar 1 tsp.
soda 1 tsp.
salt pepper

canned mackerel 1 can
boiled chicken eggs 2 pcs
green onions 50 g

Break the eggs into a deep bowl, add salt, soda, sugar, drink. Mix well until a homogeneous mass is formed. Add flour and stir with a whisk, trying to avoid lumps. Add vegetable oil and mix again. The dough is ready, now it's time to start making the inside for the fish pie. Drain the liquid from the fish and mash it with a fork.

Chop the eggs and add to the fish. Do the same with green onions. Grease a baking dish with butter and sprinkle with flour. Pour half of the prepared dough, lay out the fish filling and smooth it out perfectly, pour in the remaining half of the dough. Bake in a preheated oven, 180° for about 50 minutes. The cake can be removed from the pan after it has cooled completely.

Jellied fish pie with broccoli

flour 210 g
cottage cheese 100 g
chicken eggs 2 pcs
vegetable oil 30 ml
dry yeast 1 tsp.
salt

trout or salmon 200 g
boiled broccoli 500 g
dill 1 bunch
sour cream 15% 200 g
chicken eggs 3 pcs
snow-white horseradish 1 tsp.
spices
salt

Production begins with kneading the dough. To do this, place the cottage cheese in a large bowl. Add two eggs and a pinch of salt to the cottage cheese. Mash well with a fork. Add flour and a teaspoon of yeast. Mix well, add vegetable oil. Cover the dough with film and place in a warm space. Now you can prepare the filling, separate the broccoli into small florets, separate the stalks and rub through a sieve or in a blender.

The result should be separate florets and pureed broccoli stalks. Wash the dill well, dry it and chop it finely. Add eggs, sour cream, horseradish, salt and season with nutmeg to the broccoli puree. Mix well and add dill. Cut the fish into thin slices. Line a baking pan with parchment and grease the edges with butter. Roll out the dough and place it along the bottom of the mold, forming a small side. Place broccoli florets and fish slices on the dough; try to ensure that both fish and cabbage are moderately distributed over the entire area.

On top is a prepared filling of sour cream and broccoli puree. Preheat the oven to 200° and bake the cake for about 50 minutes. Afterwards, leave the pie in the turned off oven for 15 minutes. The best spices for fish pies are a mixture of herbs or crushed nutmeg.

Jellied fish pie with salmon and cheese

chicken eggs 2 pcs
salmon fillet 270 g
green onions 20 g
sour cream 1 tbsp. l.
milk 250 ml
flour 150 g
hard cheese 80 g
boiled chicken egg 1 pc
vegetable oil 50 g
salt 1 tsp.
baking powder 1 tsp.

Cooking begins with making the dough. In a large bowl, combine flour, eggs, milk, sour cream, vegetable oil, salt and baking powder. Mix all ingredients well until a homogeneous dough is obtained; its mixture should resemble thick sour cream. Leave the finished dough for 15 minutes. At this time, you can prepare the salmon and cheese filling.

Cut the fish into small cubes, add finely chopped green onions and a boiled egg. Grease a baking dish with oil and pour 2/3 of the dough into it, lay out the fish and cover with a layer of dough. Sprinkle grated cheese on top. Bake at 180° for about 45 minutes. Remove the finished, cooled pie from the pan and, when serving, garnish with a sprig of herbs.

Jellied fish pie with potatoes and herbs

Surely, it is not worth mentioning the excellent combination of taste of fish and potatoes. The pie comes out juicy and fragrant.

sea fish fillet 300 g
large potatoes 3 pcs
onion 2 pcs
cilantro/dill 40 g
chicken eggs 3 pcs
flour 6 tbsp. l.
sour cream 250 g
mayonnaise 200 g
soda 0.5 tsp.
salt to taste

The manufacturing process begins with preparing the dough. Break the eggs into a deep container, add salt and soda. Mix well, mix sour cream and mayonnaise in a separate container. Add sour cream mixed with mayonnaise to the egg mixture and mix well. Wait until small bubbles appear on the surface, this will indicate that the soda has reacted with the sour cream and now you can add the sifted flour.

Mix the flour well until you get a smooth, watery dough. When the dough is ready, you can start making the inside; to do this, you need to finely chop the peeled onions. Cut the fish into small cubes and mix with onions. Grate the peeled potatoes into a separate container on a large grater. Finely chop the greens and add to the potatoes. Line the bottom of the baking dish with parchment and grease the side walls with oil.

Pour a huge portion of the dough into the mold, then lay out the grated potatoes in a subsequent layer and try to even out the surface very evenly. Place the fish and onions on top and pour the remaining batter over it. Bake the pie at 180° for about 40 minutes. Allow the finished pie to cool in the pan, carefully remove and serve. The pie goes perfectly with a sauce made from sour cream, garlic and herbs.

Jellied fish pie with canned food

flour 130 g
chicken eggs 3 pcs
sour cream 10% 200 g
mayonnaise 100 g
soda 1 tsp.
vinegar 1 tsp.

canned sardines 250 g
onion 170 g
greens 20 g
vegetable oil 30 g

Peel the onion and cut into medium cubes. Heat vegetable oil in a frying pan and fry the onion until transparent. Drain excess liquid from the sardine, remove the spines and mash with a fork until mushy. Add fried onions and finely chopped herbs to the fish, mix and set aside. Now it’s time to prepare the dough; to do this, you need to take the eggs and break them into a deep bowl. Add soda, slaked with vinegar, mayonnaise and sour cream to the eggs.

Stir until smooth and add flour little by little. Grease the baking dish with vegetable or butter. Pour approximately half of the dough into the mold, place the filling on top and pour in the remaining half of the dough. Bake the pie in a preheated oven, 230° for 20 minutes. Remove the finished pie from the oven, wait for it to cool completely and only then remove it from the mold.

Home cooking

Recipes by Inna Zhugastrova

Frisky fish filler (jellied) pie with pollock, rice and herbs

Now I’m preparing a frisky pour-over pie with fish, rice and herbs inside. The dough is prepared at once, as for any type of pies; these pies are also called aspics. For the inside, fillets of any kind of non-bony fish without a powerful marine aroma and even canned fish are suitable. (Recipe for upholstery pie with canned saury follow this link). I usually use pike perch fillets, but now I had to tinker with the insides, because I don’t have ready-made fillets, but whole frozen pollock fish. A selection of common recipes for poured pies is at this link.

Compound:

Frozen pollock – 400 gr
Rice – 100 g
Green onions – 1 bunch
Greens (cilantro, dill) - several sprigs
Salt – 1 teaspoon
Ground dark pepper – 1/2 teaspoon
Butter for greasing the mold
Breadcrumbs for coating the pan

Drink – 400 gr
Butter – 150 g
Eggs – 2 pieces
Salt – 1/2 teaspoon
Flour – 280 gr
Baking powder - 1 teaspoon
Sesame – 1-2 tablespoons

How to cook a frisky fish filler (jellied) pie with the inside of pollock, rice and herbs

Get the butter in advance, it must be soft. Defrost the fish, cut off the fins, cut into large pieces, add a small amount of cool water. Bring to a boil, simmer for a few minutes, drain and let cool. My goal is not to boil the fish until cooked, but to bring it to a state where the bones can be removed.

Thaw the fish, boil

Boil the rice until done.

Boil the rice

Finely chop the greens and onions.

Finely chop the greens and onions

Sort the fish, remove the backbone and bones near the fins and disassemble into small pieces. (If you use fillet, then simply cut the fillet into pieces. It is better to choose natural canned fish; drain the liquid from the canned food in its juice and mash the fish).

Cooked fish

Mix fish with rice, herbs and onions. Cilantro, of course, is not an acquired taste, but dill goes perfectly with all fish dishes. I have dried dill, it will be even tastier with fresh. Salt and pepper. The interior of pollock with rice and herbs for a frisky pour-over pie is ready.

Pie inside

The dough is trivial to prepare. Mix room temperature oil with eggs, pour in the drink, stir. Separately mix dry ingredients - flour, salt and baking powder. Combine everything and beat well with a whisk until smooth. The dough comes out quite thick, the mixture is visible in the photo.

Pie dough

Grease a springform pan (I have a diameter of 23 cm) generously with butter and sprinkle with breadcrumbs. Pour in half the dough.

Pour half of the dough into the mold

Place the fish filling with rice and herbs.

Place the filling

Pour in the 2nd half of the filling dough and sprinkle generously with sesame seeds.

Pour in the remaining dough, sprinkle with sesame seeds

Bake a frisky filling pie with pollock interior with rice and herbs in an oven preheated to 180 degrees for 50-60 minutes.

Fish pie

Pie made from frisky filling dough with fish entrails (pollock with rice and herbs) is ready. Release from the mold and cut into portions. Fish liquid pie is not only tasty and fragrant, but also very beautiful.

Bulk pie with fish (pollock)

A simple and frisky pourable pie made from pollock, rice and herbs is suitable for a gala table or a picnic, or for any day, for example, for breakfast with a cup of coffee.

Bulk pie with pollock inside

Very tasty! Bon appetit!

I will be very pleased if you share my recipes with your friends!

Inna, thank you, these two liquid fish pies - I often make this one and the upside-down one. And I tried it in different ways. This one is with canned grubusha, and the one that is upside down is with cod fillet. Very tasty!

I love these pies too. Ordinary and spectacular. Well, naturally delicious, Julia, thank you for coming in and trying the newest recipes. Always glad to see you

The recipe is good. I also add mushrooms to this filling.

And that's true. The mushrooms in this inside will further decorate the finished pie!