Minced fish pie recipe

If you think that savory homemade cakes won’t amaze anyone, then you’re wrong. We want to invite you to try a recipe that truly deserves the title of the best. Minced fish pie is completely different from other savory baked goods. It comes out so juicy and tender that you want another piece. With all this, even someone with little culinary experience can complete this recipe. And this means that there is nothing to think about - you need to start manufacturing!

Ingredients

For yeast dough:

dry yeast - 1.5 tsp;
chicken eggs - 2 pcs.;
butter (72.5% fat) - 100 g;
premium flour (wheat) - 550-600 g;
milk - 200 ml;
granulated sugar - 1.5 tbsp. l.;
salt - 1/2 tsp.

For vegetable and fish entrails:

fresh carrots - 1 pc.;
onions (large) - 1 pc.;
fish fillet - 1 kg;
fresh parsley - 20 g;
fresh dill - 20 g;
sunflower oil - 20 ml;
pepper - 1 tsp;
salt - to taste.

To brush the snack:

chicken egg (large) - 1 pc.

Manufacturing stages

Mixing the flour base

1. Heat the cow's milk slightly until it is warm. It will be useful for making dough. Add white granulated sugar and dry yeast to warm milk. Mix the ingredients well until the sugar is completely dissolved and let the dough sit for 5 minutes.

2. In the meantime, continue with the recipe. While the dough is rising, place the butter in a small frying pan and melt it over low heat until it becomes completely watery. With all this, you shouldn’t expect it to seethe. Cool the melted butter slightly until warm. Then place it in a container with yeast and milk. Break all the chicken eggs there, add 1/2 tsp. salt.

3. Mix everything thoroughly using a regular whisk. The acquired mass must certainly be homogeneous. Wheat flour must be sifted through a sieve. This way you will saturate it with oxygen and protect the dough from lumps. Add the sifted flour little by little to the container with the milk-egg mixture and knead.

4. Mix the dough with a whisk at first, and when it becomes thick enough, you can safely work with your hands. Mix the flour base with vigorous movements until smooth. The dough comes out very elastic and stops sticking to the bowl and hands. When you achieve this result, form a ball from the yeast base, wrap the bowl with a napkin or kitchen towel and place in a warm space for 60 minutes. The dough should rise, increasing in volume two to three times.

Preparing fish and vegetable entrails

The recipe for minced fish entrails for pie is also indescribably simple. If you managed to find ready-made minced fish, that’s amazing. Then things will get even faster. Otherwise, you will have to sweat over the fish yourself.

1. Take the fish fillet and wash it under running water. Afterwards, place it on a napkin so that it dries a little. Pass the fish fillets through a meat grinder into a separate deep bowl. Season the finished minced fish with salt and pepper. You can also add some fish seasonings to make the inside more flavorful. Stir the minced meat well with a tablespoon.

2. Peel the onions and carrots, wash under running water, and dry with a kitchen towel to get rid of excess water. Grate the carrots on a grater with large holes, and carefully cut the onion into half rings (not very thin).

3. Place the frying pan over medium heat and heat the sunflower oil in it. Then add carrots and onions to the pan. Fry everything together until golden brown. Then remove the pan from the heat and cool the onions and carrots.

Forming the fish pie

1. Knead the risen yeast dough well with your hands. Grease the kitchen table with a small amount of vegetable oil and place the flour base on it. Later, divide the dough into two unequal parts (one should be a little larger than the other). To avoid mistakes, refer to the photo below.

2. Line a baking tray with special baking paper. Additionally, grease the paper with sunflower oil. Roll out a large portion of the yeast dough into a crust that will fit the size of your baking sheet. Afterwards, carefully transfer the cake into the mold and place it on baking paper.

3. Place the vegetable filling of carrots and onions on top of the yeast base.

4. Place the prepared minced fish on top of the vegetable filling. Try to distribute the filling very sparingly so that the pie is even and beautiful. Wash the parsley and dill under running water, then dry with a towel. Using a kitchen knife, chop the greens. Later sprinkle the minced fish with dill and parsley.

Literally roll out the second part of the yeast dough into a short crust and cover the filling with it. Carefully pinch the edges of the pie with your hands so that the minced meat does not come out during baking. In a small deep dish, beat one chicken egg and use a brush to brush the homemade cakes with it. This will give her a wonderful glow and appetizing look.

Baking and serving

Preheat the oven to 200°C. Then place the baking sheet with the pie there for 15 minutes. Afterwards, pierce the baked goods with a knife in several places and place in the oven for another 25 minutes. You need to pierce the appetizer so that it does not burst due to the accumulation of hot air in the dough.

Remove the finished fish pie from the oven and cool slightly directly on the baking sheet. Later, cut the appetizer into pieces for convenience and serve. Don't forget to save this excellent recipe somewhere so you can refer to it whenever you need it.

12 fish pie recipes

Fish pie is prepared with different entrails using different types of dough. Almost all of the recipes presented are tested in practice, exciting and easy to make.

Fish pie in a slow cooker

The ruddy, tender pie from an electrical appliance is eaten hot, although it is also good as a cool snack.

sugar – 15 g;
water – 90 ml;
butter – 20 g;
testicles – 1 pc.;
flour – 270 g;
yeast – 16 g;
salt – 5 g.

mackerel (canned) – 1 jar;
green onion - half a bunch;
eggs – 2 pcs.

Sugar and yeast are placed in warm water and the mixture is allowed to ferment (10 minutes).
Combine salted flour (which can be sifted), the heated mass, which has risen into a fluffy “cap,” and an egg.
Add oil, knead the dough, which is left to “ripen” in a warm place under cling film and a towel.
When it “grows” (it takes at least 50 minutes), dust the work surface with flour.
The plump bun is cut into halves. Since the food is prepared in a slow cooker, each part is rolled out so that when placed in the container there is space for the sides.
Combine mashed canned food (the oil is poured out), egg cubes (hard-boiled), chopped onion. There is already salt in the fish.
The bowl, covered with oil, is covered with the first layer of dough.
The filling is distributed on it, which is covered with a second “crust”. The ends are pinched.
Select the “Baking” program (40 min.).

The pie comes out fluffy and juicy. Children love this combination of products.

From yeast dough

Yeast dough pie is a common treat. Soft shortcakes with a layer of juicy fish and herbs are its “highlight”.

flour – 760 g;
sugar – 35 g;
butter – 120 g;
salt – 4 g;
yeast (fresh) – 35 g;
eggs (whole) – 2 pcs.;
yolk – 1 pc.;
milk 250 ml.

sunflower oil – 30 ml;
ground pepper – 3 g;
salt – 9 g (or to taste);
no matter what kind of fish (you can take pike perch) - 1.2 kg;
dill – 1 bunch;
onion (onion) – 3 pcs.

The milk is heated until slightly warm. They sweeten and add some salt to it.
Dissolve the yeast and a third of the flour in it.
After an hour, a grown mass is obtained, into which melted butter is introduced.
Combine the dough with beaten eggs and another third of flour.
Leave the workpiece warm for 1 hour. They knead her a couple of times.
Knead the dough on the table, adding the remaining flour (if necessary).
They clean the fish: cut off the head, fins, tail, and remove the entrails. The carcasses are washed.
Remove the skin from each fillet and remove all bones. If necessary, use tweezers.
Season the meat with salt and spices and fry on both sides.
Onions in the form of rings are stewed in fish oil.
The washed dill is chopped.
Everything is connected. The filling is used cool so that it does not “settle” the dough.
Grease a baking sheet with oil.
The fluffy ball is divided into 2 pieces and rolled out.
One part is placed on a baking sheet, the inside is on top, which is covered with a second sheet.
Leave the workpiece for half an hour to proof.
The baked goods will be ready in the oven in 45 minutes. at 180 degrees.

While the pie is still hot, sprinkle with water, cover with a towel, and leave for 5 minutes.

Lush, moist and fragrant pastries are served both very hot and partly cooled or completely chilled. The inside remains soft and very juicy.

Frisky recipe with mackerel

This is one of the easy, actually “instant” methods of making baked goods. The pie is very tasty both when it has cooled and “hot from the heat.”

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 entrails

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.

Pie with minced fish and cheese

Comments
To favorites

Chicken egg 1 pc.
Salt to taste
Sugar a pinch
Wheat flour 1 cup
Soda slaked with vinegar 0.5 tsp.
Sunflower oil 50 ml.
Fish fillet 200 g
Onions 2 pcs.
Hard cheese 100 g
Natural yogurt 3-4 tbsp. l.
Cherry tomatoes 8 pcs.
Greenery sprig

Will be useful for you : 30-60 minutes
Geography of the dish : Russian
Main ingredient : Chicken egg
Type of dish : Lunch

Prepare the dough. Drive an egg into a bowl, add salt, sugar and whisk everything.

Add flour and sunflower oil (30 ml), then add slaked soda with vinegar and knead the dough.

Place a lump of dough on baking paper, roll it out and place it together with the paper on a baking tray.

Interior. We pass the fish fillet and onion through a meat grinder, add salt and pour into a frying pan with sunflower oil. Oils 20 ml. Cook over medium heat for 5 minutes.

Grind the cheese onto a coarse grater and mix it with natural yogurt. If you don't have yogurt on hand, use sour cream or yogurt.

Place minced fish on the dough and distribute.

Next, add a layer of cheese and yogurt. We lift the edges of the dough and press it, making a border around the perimeter.

Place the pie in the oven for 20 minutes and cook at 190 degrees.

Pie with minced fish and cheese is ready, bon appetit.