The best fish and rice pies

Pies or pie with rice and fish are delicious and can be supplemented with ingredients in the form of spinach, cheese, herbs, potatoes, etc. Rice pies are made with either raw fish or fried or boiled fish. There are experimenters who put different sauces and even salads into the filling, which were bottled for the winter. Diversify your own table, let your household enjoy something new.

Traditional recipe for fish pie with rice

Keep your hands dry while kneading the dough.

The following ingredients will be useful:

store-bought yeast dough - half a kilogram;
water - 300 ml;
fish fillet - 200-300 g;
onion - 1 pc.;
testicles - 1 pc.;
rice - 1.5-2 tbsp;
vegetable oil - 20-30 ml;
pepper, salt.

When kneading the yeast dough, make sure that the ingredients are warm. Cool ones will not allow the dough to rise and the yeast will not be active.

Steps for making a traditional fish pie recipe:

Wash the rice grains. Fill it with water 1 to 2 and cook over low heat. Cut the fish fillet into small pieces.
Peel the onion. Wash under running water. Pass. It should become transparent and soft.
Combine all the prepared ingredients, salt and pepper them.
Thaw the dough and cut into 2. Roll into thick pancakes.
Place the filling on the first pancake. Cover with the second one. Close the edges well.
Place the baking sheet with the pie for 25-40 minutes. Bake at 180-200 degrees.

Other recipes

It is not necessary to cook only according to the traditional recipe. There are other options, no less tasty. You can experiment with dough and ingredients.

After forming the cake, do not rush to throw it into the oven. Place it on the table, let it come and stand. If the dough is yeast, do not pour melted butter into it. This will change the test structure.

Pie with canned fish and rice

If you want to get the most fragrant pie, knead the dough with milk and add vanillin.

Ingredients for the dough:

flour - 400-500 g;
refined oil - 80-100 ml;
yeast - a package of dry;
300-350 ml kefir;
sugar, salt.

rice cereal - 80-100 g;
canned fish - can;
onion - 1 pc.;
salt.

Don't put a lot of soda, it's better to use less. Its excess will lead to an unpleasant aftertaste and a dark color of the baked goods. Before introducing the yeast, make sure of its quality.

How to make a pie with rice and canned fish: step by step

Heat the drink to 38-40 degrees. Pour yeast, sugar and salt into it. Let it brew.
Pour in the oil. Stir. Add flour slowly. Make a batch. Grease the dough with vegetable oil to prevent sticking.
Leave it under the film for 25 minutes, let it set. After this time, knead it and leave it for a second function for the same time.
For the inside, prepare rice. Boil it in water. Which was salted in advance. Open the canned food. Remember using a fork.
Chop the onion into small pieces and mix with the fish. Combine everything and divide into two piles.
Make three layers of dough. Place the filling on the first two. Third, close your pie perfectly.
Bake at 185 degrees for half an hour.

Making fish and rice pie from puff pastry

A huge amount of sugar in the dough will make them fluffy. In this case, they also often burn. If you want to get a very tender and crumbly dough, do not put egg whites in it. To keep the bottom of the pie dry, you can sprinkle the bottom of the pan with starch.

From the ingredients take:

puff pastry - packaging;
onion - 1 head;
greenery - a bunch;
fish - 450-550 g;
rice cereal - a glass;
salt.

Boil the rice. Don't forget to salt the water.
Remove the skin from the fish and clean it. Get rid of all the bones. Cut into small pieces.
Detail the greens and mix everything. Add salt and you can season it with pepper.
Divide the dough in half. Place the filling on the bottom. Cover the pie with the top.
Place for half an hour at 185 degrees.

A regular and frisky open pie made from canned fish and rice with kefir

The ingredients needed for the test are:

testicle - 1 pc.;
drink - 200-250 ml;
soda - half a tsp;
salt.

For the inside, arm yourself with:

1 onion;
a glass of rice;
boiled egg;
a can of canned food;
a bunch of greenery.

Remove all skins from the onion. Rinse it with clean water. Grind. Simmer over low heat.
Cook rice in proportion to water - 1 to 2.
Cut the greens. Knead the canned food.
Mix the ingredients. Everything must be cooled down.
Beat the raw egg into the mass.
Now you can safely form the cake.
Bake at 90 degrees for 35-40 minutes.

Photo recipe for jellied pie with canned food, rice and potatoes on kefir

Don't overbake the dough. It takes him 1-2 hours to get there. If you want to get a shiny and beautiful top, lubricate it with protein. Do not open the oven earlier than a quarter of an hour.

Add to the dough:

kefir - 200-250 ml;
flour - 300-350 g;
soda - a teaspoon;
eggs - 1-2 pcs.;
salt.

onion - head;
potatoes - 1-2 pcs.;
canned fish - a jar;
salt.

Recipe for making fish and rice pie with yeast dough

For the test take:

milk - 700-750 ml;
yeast - 25-35 g new;
flour - 500-600 g;
testicle - 2-3 pcs.;
sour cream - 80-100 g;
salt, sugar.

For the filling you will need:

onions - 2-3 pcs.;
rice - 150-200 g;
fish without bones - half a kilogram;
butter - 100-150 g;
vegetable oil - 40 ml;
dark pepper, salt, sugar.

Pour milk into a saucepan. Reheat. When it reaches 38 degrees, remove from the stove.
Dissolve the yeast in it.
Beat the eggs, add salt and sugar.
Add flour. Make a batch. At the end of the process, add sour cream.
Cover the dough with a towel and leave it warm. It must rise twice. Only later can it be used.
Cook the fish. Get rid of scales, fins, bones and entrails.
Cut into small pieces and add salt. Pour oil into the frying pan. Fry the fish slightly. Season it with pepper and salt.
Wash the rice grains a couple of times. The water should eventually become cloudy.
Place in a saucepan, add water and cook. Chop the onion. The best option is half rings.
Make two similar pancakes from the dough. Their size should match the size of the baking sheet.
Line the bottom of the pan with parchment. Place one pancake on top.
Then add in layers - boiled rice, pieces of fish, grated butter, onion half rings. Cover all this with the 2nd part of the dough. Pinch the edges well.
Brush the top with egg yolk. If desired, you can sprinkle with sesame seeds.
Bake the pie at 185 degrees for 40 minutes.

Advice from experienced chefs

The following tips will help you bake a delicious pie:

If your pies regularly burn, then place a saucepan with water in the oven.
To keep the baked goods soft for a long time, place them in a clay vessel and cover the top with a napkin.
After placing the pie in the oven, close the door carefully. No knocking. This is necessary so that it does not submerge.
Avoid bony fish. You will have to spend a long time choosing seeds.

Video recipes

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.

Ingredients for Fish Pie with Rice:

For the test:

Wheat flour / Flour – 180 g
Sour cream (fat content 15%) - 250 g
Vegetable oil – 50 ml
Chicken egg - 4 pcs
Mustard - 1 tsp.
Salt - 1 tsp.
Baking powder - 1 tsp.

For the inside:

Fish (boiled or canned) - 400 g
Rice - 1 cup.
Green onion - 1 bunch.
Chicken egg - 3 pcs
Salt
Dark pepper

Production time: 75 minutes

Number of servings: 8

Nutritional and energy value:

Ready meals
kcal 3155.3 kcal	proteins 162.4 g	fat 149.5 g	carbohydrates 286.6 g
Portions
kcal 394.4 kcal	proteins 20.3 g	fat 18.7 g	carbohydrates 35.8 g
100 g dish
kcal 201 kcal	proteins 10.3 g	fat 9.5 g	carbohydrates 18.3 g

Recipe for Fish Pie with Rice:

1. Preheat the oven to 180C. Grease the bottom and sides of the one-piece mold with vegetable oil.

2. If you are using fresh fish, boil it in boiling water with bay leaf, pepper and salt for 7-9 minutes, covered. Then remove from the water, cool, remove the bones and disassemble into small pieces. If you are using canned fish, simply drain the water or oil.

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Fish and rice pie

Ingredients

Dry yeast – 1 tsp;

Flour – 500 gr;

Vegetable oil – 3 tbsp;

Bran – 1 tbsp. (not necessarily)

For the inside:

Fish (fillet) – 300 g;

Boiled eggs – 2 pcs.;

Greens – 1 bunch;

Boiled rice – 300 g;

Spices - to taste;

Yolk for lubrication.

223 kcal
3 hours
3 hours

Photo of the finished dish

Step-by-step recipe with photos

I wanted to treat myself to a pie, and even with fish. I came up with the recipe myself, so I wasn’t completely sure of the end result, after the test my husband and I took, I hasten to share. The pie was a success and even my non-fish lover found it quite tasty.

Knead the dough: dry yeast – 1 tsp; flour – 500 gr; drink – 180 ml; water – 180 ml; salt – 1 tsp; vegetable oil – 3 tbsp; bran – 1 tbsp. (not necessarily). This recipe was used as a base with minor changes.

The configurations were that instead of milk, this time I used a drink, I took 350 grams of premium flour and 150 grams of 1st grade, you can only use the highest grade, it will not affect the outcome. Plus I added a little bran to the dough. The bread maker was working on the kneading, as always)

Cover to prevent it from getting too windy and leave to ferment for 1.5 hours.

Then we take it out and divide it into parts, I left one small part for decoration and two for the bottom and top. I have a large pie pan.

I sprinkled the table with flour and rolled out one part quite thinly for the bottom, sprinkled the mold with flour and placed the dough in it. Cover the rest of the dough from airing.

Add moderately boiled rice and chopped eggs.

Next, chopped raw fish, I have pink salmon. Sprinkle with salt and fish spices as desired.

Then chopped greens and raw onions.

Roll out the second part of the dough, cover the pie with it, turn the edges down, decorate as desired. We make punctures in the dough to allow steam to escape and brush the top with yolk diluted with water.

Bake in an oven preheated to 230 degrees, after 10 minutes reduce the temperature to 180 and cook until golden brown for about 15-20 minutes.

Take the finished pie out of the mold and cool on a wire rack, grease the top with butter and cover with a towel for 5-10 minutes.

Everything was perfectly baked and soaked in the most delicious juices. Bon appetit!

Culinary recipes and photo recipes

Pie with fish and rice made from yeast dough

We suggest you spend a little time and effort to amuse your family with a tasty and satisfying fish pie with rice. If such a pie is supplemented with a salad of fresh vegetables, then it can be served as a real lunch or dinner. This pie made from yeast dough holds its shape well when cut out, so it is very convenient to take it with you to work or give it to your child at school as a tasty snack. By the way, it doesn’t really matter what kind of fish is suitable for this recipe, the main thing is that it is not dry and has much fewer bones. So let's get started!

Ingredients for making a pie with fish and rice from yeast dough (for a mold with a diameter of 22-24 cm):

milk – 250 ml
sour cream – 50 g
butter – 50 g
fresh compressed yeast – 12 g
sugar – 1 tbsp.
salt – 1 tsp.
wheat flour – 500 g
chicken egg – 1 pc. (for lubrication)

Short grain rice – ¾ cup
fish fillet (no matter what kind of fish you like) – 350 g
onion – 1 pc.
butter – 30 g
fresh herbs - a small bunch (optional)
salt, pepper - to taste

Pie with fish and rice made from yeast dough - recipe:

Melt the butter and set aside to cool. Heat the milk in the microwave or on the stove until it reaches body temperature or a little more (basically, the temperature does not have to be more than 40 C). Pour a tablespoon of sweet sand into warm milk and add fresh yeast. Stir with a whisk and leave for 5 minutes to activate the yeast.

After 5 minutes, add the cooled butter and sour cream (any fat content) to the bowl. Stir with a whisk.

Mix flour with salt and sift. Add flour to the watery ingredients in small portions.

Knead the yeast dough for the fish pie. First mix it with a spoon or whisk, and as the dough begins to thicken, start stirring with your hands.

Once the dough comes together, transfer it to a work surface and knead for 5 minutes or more. The dough should become elastic, homogeneous, soft and flexible. While kneading, you can lightly dust your work surface with flour, but just be careful!

Place the purchased smooth dough ball into a bowl greased with vegetable oil. Cover the bowl with film or a damp towel and place it in a warm space (if your house is quite warm, then just leave the bowl on the desktop) for 1 hour so that the yeast dough rises.

Meanwhile, prepare the fish pie filling.

First, boil the rice in broth or water until completely cooked. Place it on a sieve and leave to cool slightly.

Remove skin and bones from the fish (if any) and cut into small cubes.

Chop the onion as finely as possible. Also finely chop the greens.

In a bowl, combine the now cooled rice, fish, onions and herbs. Melt the butter and also add to the filling. Season the mixture with salt and pepper.

Stir. Now the fish inside for the pie is ready!

After an hour, take out the dough; in the intervening time it should have doubled in volume.

Place the yeast dough on the work surface, lightly knead and divide into 2 unequal parts (somewhere 2/3 and 1/3).

Set the smallest part of the dough aside, and roll out the larger part into a circle with a diameter larger than the baking dish itself, so that you can form the sides. The rolling thickness is about 5 mm.

Using a rolling pin, transfer the dough into the pan and form sides.

Place the fish filling with rice on the dough, level it and compact it.

Roll out the smallest part of the dough and cover the filling.

Pinch the edges of the dough together (it’s very convenient to do this with a fork), carefully cut off any excess dough (if you wish, you can cut out a “fish” from the scraps you purchased). Let the formed cake rest for 10 minutes.

Preheat the oven to 180 C. Brush the “rested” pie with a beaten egg. Using a skewer, make several through holes in the dough to allow steam to escape.

Place the fish and rice pie in a hot oven and bake for 35 minutes.

Allow the finished baked goods to cool slightly.

Pie with fish and rice made from yeast dough is ready! Cut into portions and serve.

We hope that our step-by-step recipe with photos will help you prepare this excellent pie without any hassle!

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The best fish and rice pies