Fish pie made from yeast dough

Usually fish pie, which is popularly called simply fish pie, is prepared huge, the size of a baking sheet. Usually, it is closed, in other words, the inside is placed between 2 layers of yeast dough. Although there is the most successful option for similar portioned baked goods, small pies with pieces of inside. Now I propose for you to bake a particularly large-sized pastry. It's easy to prepare and comes out very tasty.

In order for the finished baked product to be successful, the yeast dough plays an important role. There are many options for making it, which I have already mentioned. Depending on your mood and the availability of time, the dough can be prepared using the straight method or with dough, using water or milk. Now I prepared the dough in a bread maker, although according to this recipe the dough can be prepared without it.

In order for the fish to bake perfectly in the oven, I prepared the ingredients for the inside to half-cookedness in advance. But I’ll tell you more about this in the recipe.

How to bake fish pie in the oven using yeast dough

Before you start baking, you need to decide on the fish. What fish is best for pie? Here ideas can be very different, as well as tastes. But, for sure, for baking it is better to take fattier varieties, then the baked goods will turn out especially tasty, and the inside will be juicy. It is better to choose those specimens that do not have enough bones. And it’s even better if it’s fillet. If you are unable to purchase fillet, cook it yourself by cutting out the backbone and removing the rib bones.

Among the marine species, the fattiest ones may be mackerel, herring, pollock, sea trout, halibut, sea bass, and tuna. Among river and lake fish, salmon, trout, sturgeon, burbot, and catfish are considered fattier.

If you were unable to stock up on similar fish, you can take the least fatty ones, such as pink salmon, pollock, haddock, cod, and from the river ones - pike perch, sterlet, pike, etc. And since they are a little dry, they put them in the filling for juiciness pieces of butter or onions fried in butter.

How to quickly and deliciously prepare fish pie dough

Let's start baking by making yeast dough. Regardless of how you prepare it - knead it by hand or in a bread machine, the recipe is the same.

Milk – 200 ml,
Chicken eggs – 2 pcs. + 1 egg for brushing the top of the cake before baking,
Vegetable oil – 50 ml,
Wheat flour – 570 g (or 3 full glasses of 200 ml each + the 4th – incomplete approximately 1 cm below the top edge),
Sugar – 2 tbsp. l.,
Salt – 1 tsp,
Dry yeast – 1 sachet Saf-moment or 20 g.

Step 1. If you knead the dough by hand, first dissolve the dry yeast in 50 ml of warm milk with added sugar. Leave for 10 minutes for the yeast to wake up and rise.

Step 2. Then pour the remaining warm milk into the bowl, add the risen yeast, eggs, vegetable oil, and mix.

Step 3. Add sifted flour evenly to the water. At the end, add salt and knead the dough well until it sticks to your hands. Place the dough in a bowl, cover with cling film and place in the refrigerator for 1 hour.

After 1 hour the dough will be ready for baking.

Fish pie recipe with fresh fish and rice

While the dough is preparing, meanwhile make the filling.

Step 4. Cut the fish fillet into portions and fry them in vegetable oil until half cooked. If you are curious, read how tasty it is to fry pollock in a frying pan.

Step 5. Boil the rice if you have not boiled it before. You can use the crumbly rice left over from the side dish. If you don't understand how to make rice fluffy, follow the link.

Step 6. Cut the onion into small pieces and fry it until translucent or golden brown.

For the interior you will need the following products:

Fish fillet, in my case it is pollock, - 600-700 g,
Boiled rice - 1 cup,
Onions - 3 medium heads,
Vegetable oil for frying.

By this time the dough is ready, as are all the components of the inside. All that remains is to assemble and bake the pie.

Delicious fish pie in the oven, just like grandma's

For baking, I used a small baking sheet measuring 20x30 cm. Before starting to assemble the fish pie, cover the baking sheet with parchment paper and grease it with vegetable oil. This is necessary so that the baked goods from below do not stick to the baking sheet.

Step 7. Divide the yeast dough into 2 parts. One part will serve as the bottom layer, and the other, which is a little smaller, will cover the filling.

Step 8. Using a rolling pin, roll out a large part of the pie into a narrow layer so that it is enough to distribute over the entire surface of the baking sheet, while folding the edges upward, thus making something like sides.

Step 9. Lay out the filling. First, scatter boiled rice over the entire surface of the dough.

Place pieces of fish on top of it,

and distribute the fried onions over all the pieces.

Step 10. Roll out another part of the dough in a narrow layer, carefully transfer and cover the filling. We pinch the edges of the bottom layer perfectly with the edges of the top layer. You can create a hole in the middle so that excess steam escapes from the cake during baking.

Step 11. Mix 1 egg with a pinch of salt and brush the top of the pie with a brush.

Step 12. Place the pie in the oven at 180-190ºC for 30-35 minutes.

Do not immediately remove the finished baked goods from the baking sheet; let them cool slightly, then it will be easier to transfer them to a dish.

The fish pie was a hit! It was perfectly baked on the inside, and the fish inside was cooked through during baking and became juicy from the onions. The baked goods came out soft and airy with a very appetizing golden brown crust on top. And very tasty, like grandma’s! Prepare this pie too, you will succeed! Bon appetit!

Yeast pie with fish

Yeast pie with fish, the recipe for which I will now share with you, is a wonderful homemade pastry in its appearance and taste, which even novice cooks can prepare. I understand that almost all inexperienced housewives are afraid of products made from yeast dough, believing that it is difficult to work with and you need to know a bunch of different aspects. Quite often in culinary recipes they write that flour should be placed by eye, the dough should be kneaded and rested depending on its behavior and a lot of other things that can be difficult for a person without experience to understand. Therefore, I would like to offer you a simple recipe for fish pie, which includes clear proportions of all components, and the duration of rising of the dough in it is only 30 minutes.

A closed fish pie from yeast dough can be created quickly in an ordinary baking dish or formed on a baking sheet in the form of one large fish. This fascinating and unique pie looks very beautiful and appetizing and, without a doubt, will decorate any formal table and amuse the guests. In fact, making a pie in the shape of a fish does not require a lot of work or skill, so I recommend that you make it together with the children. The yeast dough for this pie is simply kneaded and rises quickly; it turns out so easy to work with that it doesn’t have to cause any problems at all.

This ordinary fish pie bakes quite quickly, and after baking the yeast dough comes out so light, airy and tender that it simply melts in your mouth. And the inside, consisting of the freshest fish fillet and fragrant fried onions, gives the pie both satiety, juiciness, and a special rich taste. At the same time, this pie can be made with the most common and cheap fish like pollock, and in this case you will get a very economical version of a ceremonial roast dish.

Try this simple yeast fish pie recipe, it's a hearty but not very nutritious homemade bake that your whole family will probably love. The pie is incredibly delicious both warm and cool, and besides, it can be stored for quite a long time and does not go stale. Therefore, after a holiday or feast, you can take leftovers with you to work or school and get a good snack or even a real lunch. Bon appetit!

Necessary information

Difficulty level:	3*	Serving Size:	140 g
Preparation time:	2 hours	Calorie content per serving:
Number of servings:	12	Cost of one serving:	30 rub.

How to make a delicious fish-shaped pie - a recipe for a fish pie made from yeast dough with step-by-step photos

INGREDIENTS:

530 g flour
250 ml milk
100 g butter
2 small eggs
2 tbsp. l. Sahara
1 tsp. salt
10 g dry yeast

600 g fish fillet
3 medium onions
3 tbsp. l. vegetable oil
salt, pepper, spices for fish

1 egg yolk
1 tbsp. l. milk

COOKING METHOD:

Yeast dough for fish pie

1. In order to prepare a fish pie, you should first knead a fluffy yeast dough for it. To do this, heat the milk no higher than 40 - 50°C, dissolve sugar in it and dilute the yeast.

2. Place the bowl of milk in a warm space for 15 minutes so that the yeast begins its work and rises into a lush, foamy cap.
3. Add eggs to the yeast in a bowl, also melted and slightly cooled butter and mix with a spoon.
4. Add flour sifted with salt in 3 additions and carefully knead the dough with your hands or in a food processor using the hook attachment.
5. The result should be a fairly soft and pliable, but non-sticky dough.
6. Cover the bowl with the dough with a damp towel and place in a warm space for 30 minutes. During this period of time it will rise and increase significantly in volume.

Fish Pie Inner

7. While the dough is rising, let's start making the inside for the yeast fish pie. To do this, peel the onion and cut into thin half rings.

8. Fry the onions in vegetable oil over medium heat, stirring occasionally, for 15 - 17 minutes until noticeably browned.
Such perfectly fried onions will give the fish pie an appetizing smell and a pleasant sweetish taste. 9. Wash the fish fillets and dry them on cardboard towels. Cut the fillet into fairly large slices and rub both sides with salt and spices.

How to create a fish-shaped pie

10. Roll out the risen dough on a floured surface into a large oval the size of the baking sheet.

11. Place fried onion in the central part of the oval, and pieces of fish fillet on it.
To the right and left of the inside, throw unoccupied sections of dough for the “head” and “tail” of the fish pie. 12. Cut the dough located above and below the inside into strips 1.5 - 2 cm wide and bend them alternately so that they tightly envelop the filling.
13. Weave the remaining dough on the left crosswise in the shape of a fish head, and throw the dough on the right as is, giving it the shape of a tail.
To be sure, you can create several longitudinal cuts on the tail. 14. Carefully transfer the pie to a baking sheet and brush the top with egg yolk mixed with milk.
15. Bake fish pie in an oven preheated to 190°C for 25 - 30 minutes until deeply browned.

Then remove the pie from the oven, cover with a clean towel and leave on the table for 10 - 15 minutes. After this procedure, it can be safely cut into portions and served. A very tasty, satisfying and fragrant yeast pie with fish made from tender and fluffy dough is ready!

Fish pie

Easy fish pie

A delicious pie, made from goods that any housewife has in her refrigerator. Great for breakfast or just a snack. It’s especially good when served cold.

Fish pie made from yeast dough “Nakrepok”

Nakrepok is a Western Russian, mainly Tver and Pskov, designation for Russian pies with crumbly porridge (buckwheat, rice or oatmeal), on top of which thin slices of salted reddish fish are placed. The name comes from the special (and especially tasty) interior given to us, called a fastener, in other words, a tightly fixed interior made of crumbly porridge, seemingly pulled together by layers of fish. From the name of the designated pies comes the noun nakrepa, in other words glutton, lover of savory pies. I only knew the name, i.e., that such pies existed. I looked for a recipe on the Internet, but didn’t find anything, apart from the general words that I cited above. What kind of pie: open, closed. I was going to make it closed.

Fish pie

There are many varieties of fish pie on the website, but I couldn’t find my own! I saw this pie in the recipe book for my slow cooker, I added the configurations to my own taste and now I’m sharing it with the cooks! For me, this pie has taken its rightful place on the menu!

Fish pie from the Bahamas

I’ll explain right away, the title, along with the recipe, is taken from the book “Culinary Treasury”. And now, about the recipe itself - from very ordinary ingredients comes a hearty, tasty dish, familiar and, at the same time, a new taste has opened up for me. Hope you enjoy it too!

Regular fish pie

How to create an ordinary fish pie (and not only) so that everyone likes it? Come in if you're curious!!

Fish pie “Tender”

I found a similar pie on the website, but it doesn’t have a photo, and mine still differs little in how it’s made. I hope you won’t consider me a plagiarist ( ( (. And the pie, in fact, is very tasty and affectionate. Help yourself.

Fish pie

Recipe for a slow cooker. A savory and satisfying pie with canned fish entrails in a tender egg and sour cream filling.

Milanese fish pie

I wouldn’t call it a pie, rather, it’s fish with a thick cheese sauce. But, following the recipe (Food in Italian “Seven Cooks”), this very tasty dish is called exactly that! Don't remain indifferent!! Very tasty.

Chuvash fish pie

This pie belongs to the Chuvash state cuisine. What makes it unique is that rice, onions and fish are placed in the pie in layers and raw. It turns out very tasty. The rice is ready when the pie is baked, saturated with the smell of onions and fish. It is customary for the Chuvash to eat this pie, washed down with milk, which is placed in clay jugs on the table.

Open fish pie “Jellied”

The pie turns out very tasty, perfect for a snack or for taking with you on nature, for example. This is my first recipe on Povarenka, previously I either didn’t have time to take pictures while I was cooking, or I didn’t have a camera at home (my husband took it with me), and I cook something harsh just when I’m just at home alone, so that no one didn't distract. I copied this recipe 5 years ago for myself in a culinary notebook from some magazine, and only now decided to cook it. Now I regret that I didn’t make this pie earlier!

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 containing fish innards. 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 pie made from yeast dough

Ingredients

Fish fillet – 500 g

Onions – 1-2 pcs.

Butter – 30 g

Mixed peppers - to taste

DOUGH

Chicken egg – 1 pc.

Fresh yeast – 20 g

Butter – 50 g

203 kcal
50 min.
50 min.

Photo of the finished dish

Step-by-step recipe with photos

I suggest you prepare a very tasty fish pie from yeast dough. You can also use store-bought dough, but homemade dough naturally tastes better! A reddish fish would also be suitable for the inside, but I now have a pike perch that I adore. The pie is prepared simply and quite quickly, it comes out juicy, rich and satisfying. Let's get started making it as soon as possible!

Here are the products that we will need to make a fish pie from yeast dough.

Let's start by making yeast dough. First, crumble the yeast in a bowl and add warm milk.

Stir, add sugar, salt and melted butter (cool slightly).

Mix and add the egg.

Add flour evenly and knead into a soft dough. Place the dough in a bowl, cover with a towel and leave to rise for an hour and a half.

While the dough is rising, let's work on the insides. I demonstrated how to fillet pike perch here. We cut the fillet into flat pieces, mine are approximately 2*3 cm, you can cut them smaller.

Peel the onion and cut it as desired, into cubes or into half rings.

When the dough has risen, knead it and divide it into two parts: one larger (for the lower part), the other much smaller (for the upper part of the pie). Roll out the bottom part and place it in a mold (or on a baking sheet).

Place the first layer of fish, placing the pieces tightly (after all, we want a lot of fish in the pie!).

Salt and pepper the fish and place a layer of onion on top.

And another layer of fish! Our pie will only contain fish and onions. If you don’t have enough fish, then you can add potatoes cut into plastic pieces or a layer of boiled rice as the first layer.

Add salt and pepper again. Already delicious, right?

Now we lay out a layer of onions, add a little butter on top, since pike perch is a low-fat fish. If you have salmon or trout, then, of course, you don’t have to add oil.

Roll out the second part of the dough, cover the pie, pinch the edges. It is imperative to create a hole in the middle for steam to escape. You can brush the top with egg or milk.

Bake the fish pie in the oven at 180 degrees for 40-50 minutes. If the top browns too quickly, cover the pie with foil. This is such a handsome guy we have.

Just look how juicy our pie is!

All that remains is to call your family to the table, pour milk or tea and enjoy the fish pie made from yeast dough. Bon appetit!