Puff pastry pies with fish
Puff pastry pies with fish
I did not twist the fish filling for puff pastry pies in a meat grinder, but chopped it with a knife. And I didn’t add onions to this minced meat. Greens include dill, which, as you know, mixes well with fish, and a green salad for juiciness. Well, rice is for strength. We assume that we use ready-made rice and dough: the rice has already been boiled in advance, and the dough is purchased. You can take another, more noble fish for the inside.
Ingredients for “Puff pastry pies with fish”:
- Puff pastry – 800 g
- Pollock (fillet) – 200 g
- Tilapia (fillet) – 200 g
- Dill
- Lettuce leaves / Lettuce – 2 pcs.
- Rice - 100 g
- Chicken egg (for greasing) - 1 pc.
- Salt - to taste
- White pepper - to taste
Production time: 60 minutes
Number of servings: 12
Nutritional and energy value:
| Ready meals | |||
| kcal 3422.1 kcal |
proteins 135.8 g |
fat 162.7 g |
carbohydrates 373.3 g |
| Portions | |||
| kcal 285.2 kcal |
proteins 11.3 g |
fat 13.6 g |
carbohydrates 31.1 g |
| 100 g dish | |||
| kcal 239.3 kcal |
proteins 9.5 g |
fat 11.4 g |
carbohydrates 26.1 g |
Recipe for puff pastry pies with fish:
Finely chop the fish mile with a languid knife. Chop the dill and lettuce finely too. Mix the minced meat: fish fillet, rice, herbs, salt, pepper and white pepper, mix thoroughly.
Roll out the dough with a rolling pin into a narrow pancake.
Cut out squares from the dough with a side of approximately 8 cm. Place a teaspoon of filling in the center of each.
Pinch the dough, giving it the shape of envelopes.
Place the pies on a baking sheet lined with foil or paper.
Brush with any lightly beaten chicken egg.
Bake in the oven at 200 degrees until golden brown – 30 minutes.
Puff pastry pies with fish are ready.
Bon appetit!
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Puff pastry with fish inside
Pies are a dish that has firmly entered the menu of most housewives. What to take on the road, on a picnic or for your child to go to school? Naturally, pies are very comfortable, satisfying and loved. My current version is lighter in time due to the ready-made dough and not the most ordinary one thanks to fish entrails.
- Total cooking time – 0 hours 45 minutes
- Active cooking time – 0 hours 25 minutes
- Cost - very economical
- Calorie content per 100 g – 203 kcal
- Number of servings – 12 servings
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How to make puff pastries with fish insides
Ingredients:
- Puff pastry – 350 g
- Fish – 350 g boiled fillet
- Onion – 100 g
- Lemon juice – 1 tbsp.
- Dill – 2 tbsp. freshly crushed
- Seasoning – 1 tsp. for fish
- Butter – 10 g
- Wheat flour – 1 tbsp.
- Chicken egg – 1 pc. tiny
- Sesame – 1 tsp. optional
Manufacturing:
From this amount of ingredients I got 12 pies with fish inside.
Cut the boiled fish into small cubes. Cut specifically, no meat grinder. That's better.
Cut the onion into cubes and fry in butter. It should remain juicy but slightly browned.
Place chopped fish, onions from the frying pan, chopped dill, lemon juice, fish seasoning into a bowl (if it does not contain salt and pepper, then add them too).
Mix. The inside is ready.
Lightly sprinkle the table with flour.
Roll out the dough to a thickness of a couple of mm and divide into squares with a side of 10x10. From this amount of dough I got 12 pies. But you can create more or less of them.
Place a tablespoon of innards in the middle.
Next step: give the desired shape to the pies and pinch the edges well.
If the dough suddenly dries out, just run your wet fingers along the sides - after that they will magically stick together.
I had both triangles and quadrangles. You can choose the shape of pies with fish inside to suit your taste.
Preheat the oven to 180 degrees.
Beat a small egg with a whisk until smooth.
Transfer the pies to a baking tray lined with baking paper.
Using a brush, brush any pie with egg and sprinkle with sesame seeds. You don’t have to sprinkle it, but I think it’s prettier this way.
Bake the pies for approximately 20 minutes in a preheated oven.
Bon appetit!
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Asterisks New Year's puff pastries with fish and onions
You will be shocked! Guests will sweep away this appetizer in one fell swoop! I set myself the task of coming up with a New Year's menu without harming the Orthodox Nativity Fast. In my opinion, it turned out to be a very tasty and solemn recipe that does not violate any rules. It’s especially great when it’s hot, and it’s also great when it’s cool. Finally, you can warm it up slightly before serving.
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- Recipe groups
- Asterisks New Year's puff pastries with fish and onions
Ingredients and how to cook
ingredients for 3 servings or - the number of products for servings suitable for you will be calculated automatically!'>
| tea spoon | 5 ml |
| dessert spoon | 10 ml |
| tablespoon | 20 ml |
| cup | 200 ml |
Total:
| Composition weight: | 100 gr |
| Calorie composition: |
314 kcal |
| Belkov: | 7 g |
| Zhirov: | 21 g |
| Carbohydrates: | 24 g |
| Used: | 13 / 41 / 46 |
| H 8 / C 92 / B 0 | |
Production time: 1 hour 25 minutes
Step-by-step production
Step 1:
Before starting production, be sure to remove the dough from the refrigerator and let it lie at room temperature so that it becomes plastic rather than brittle.
Step 2:
Peel and finely chop the onion
Step 3:
Heat vegetable oil in a frying pan and fry the onion in it until golden (or brownish if you like it sweeter)
Step 4:
Mash the fish and onions with a fork into a homogeneous mass suitable for forming the inside
Step 5:
Conditionally divide the dough into 2 parts
Step 6:
Use a large cookie cutter to mark out places for future pies, do not cut through the outlines, at this point you are figuring out how many portions of the inside you need.
Step 7:
Form the inside balls according to the number of stars and place them in the middle of the outlined contours. Moisten the unused half of the dough with water.
Step 8:
Cover the side with the inside with the free side, compact them so that the dough sticks together, and cut out stars from 2 layers with a portion of the inside inside.
Step 9:
Remove dough scraps. Pinch the stars along the outline with your fingers. I tried to press the outline with a mold, as is done with the thickest homemade unleavened puff pastry - the store-bought one is very thin, it breaks, as can be seen in the photo of the finished products.
Step 10:
Bake the pies in the oven according to the instructions for the dough, but... 5 minutes less min. rec. time.
Step 11:
And that's what happened!
The puff pastry I used was purchased, made with vegetable oil and without eggs, 15% fat.
The number of finished products depends on the area of the layer and the size of the mold. This is the dough with the least separation, if you take the most “voluminous” one, I think the stars will simply tear apart on the sides. I prepared the recipe for the first time, by analogy with completely different ones that I had once worked with, so the mistakes that I will outline are visible in the photo - do not repeat them!
After making the stars according to the main recipe, a lot of puff pastry scraps remain. I propose to sprinkle them with sugar, cinnamon, nuts and anything else you want, and bake ugly, but no less crispy and tasty sweet stuff.