Pie with fish: recipe

An appetizing pie - a pie made from yeast dough with fragrant and juicy insides - is usually prepared with minced meat, so it turns out not only very tasty, but also filling. In general, nothing prevents you from varying your daily menu by preparing baked goods with fish. A step-by-step recipe with photos will help you understand the peculiarities of making such a dish, and subtleties and tips from experienced chefs will allow you to get a real culinary masterpiece that will appeal even to those who do not like fish.

Individualities of making fish pies

Such pastries are small pies approximately the size of a palm, from the opening of which some of the inside peeks out. Usually, pies are prepared in the oven from yeast dough, but if desired, you can also use a puff-yeast version. Although production takes quite a long time and requires painstaking and concentration, the result fully justifies all the efforts made - the pies turn out soft, juicy and very appetizing. By following the traditional recipe below step by step, you can see this from your own experience!

Grocery set

To make pies with fish, you will need 2 groups of goods: one for the dough, and the second for the inside.

For the test you need:

half a glass of cool water,
half a glass of milk,
2 and a half tsp. dry or 25 g new yeast,
half a kilo of premium wheat flour,
1 tsp each sweet sand and salt,
1 chicken egg,
3 tbsp. vegetable oil.

For the inside, prepare:

half a kilo of any fish fillet,
salt, pepper, dill - to taste,
2-3 onions,
little vegetable oil,
30 g butter.

In addition, you should throw in 1 more chicken egg to decorate the pies - if you grease them before baking, the pies will have an appetizing golden brown crust.

Preparing yeast dough

Perhaps the most difficult thing in the fish pies recipe is to create a fluffy yeast dough. Those who are not able to master a similar art can purchase a ready-made version of the semi-finished product in the store - most culinary departments have chilled or frozen dough that is completely suitable for pies. But if you still dare to bake homemade pies according to the traditional recipe, it is better to spend a little more time to prepare the dough yourself - following the proposed method, you will certainly succeed!

Mix chilled milk with water in a 1:1 ratio, heat slightly to a temperature of 40-50 degrees, and then carefully dissolve the yeast so that not a single lump remains.

Fundamentally! Under no circumstances should you overheat the milk solution, otherwise the yeast may curdle and the dough will turn out sticky and not fluffy at all.

Add sugar, part of the flour (approximately 1/3 of the total amount), stir gently until completely homogeneous and leave to “rise” for about 15-20 minutes in a warm place.

When a huge number of medium-sized bubbles appear on the surface of the yeast dough, add the rest of the flour, egg, salt, vegetable oil and stir.
Knead the purchased dough thoroughly, sprinkle the table with flour beforehand so that it does not stick. As a result, you should get a soft and flexible “bun” without the slightest hint of lumps or stickiness.
Form the dough into a ball, place it in a pan, cover the top with a gauze napkin and let it rise for another half hour in a warm, dark space.

Fish interior for pies

In principle, any type of fish is suitable for making entrails; the only condition is the complete absence of bones. This is precisely why experienced chefs advise using fillet and not carcass - it is very difficult to remove all the small bones without the help of others. The most convenient and economical option is pollock, hake or pangasius. If your budget allows, you can make pies with salmon or trout - such pies will turn out simply wonderful! So let's get started:

If you choose frozen fish fillets, you should first defrost them at room temperature. You should not use a microwave or hot water for this - the fish will lose a lot of its flavor and become bland and slightly dry.

Cut the fillet into medium-sized pieces (about 1-2 cm).
Peel the onions, finely chop and lightly fry until golden brown. Once the onion is browned, simmer it for a little while over low heat under a closed lid, but under no circumstances overdry it - this will ruin the taste of the pies.
Add the stewed onion to the fish, salt, pepper and add chopped dill. If desired, you can also add any spice you like to the filling that goes well with fish - thyme, basil, cardamom, etc.
Carefully stir the contents of the plate, lightly pressing down on the fish, and then leave it in the refrigerator for at least 10-15 minutes - during this period of time the fish will be saturated with spices and onion juice.

Bakery

Lightly press down the risen dough and divide into 12 similar pieces. Roll out any piece into a thick flat cake, from which it will be comfortable to form a pie.
Place the cooked fish in the middle of the cakes so that each pie contains approximately the same amount of inside (about 1-1.5 tablespoons).
Pinch the edges of the pies first on one side, then on the other, leaving a small hole in the middle.

Cover a baking sheet with parchment or grease with a small amount of vegetable oil. Lay out the finished pies, leaving significant gaps between them - in a warm oven the size of the dough will increase and the pies may stick together.
Leave the pies with fish on the baking sheet for 10-15 minutes so that they “fit”, then brush with any raw egg yolk - this guarantees the appearance of a golden, appetizing crust.
Bake the pies for 25-30 minutes in an oven preheated to 180 degrees, checking from time to time to ensure they do not burn.
Immediately after cooking, remove the pies from the oven and place a small piece of butter in the center of each - this will make the fish more juicy and acquire a light creamy smell.

Rasstegai

Down pies

I would like to offer you delicious fluffy pies. This is a low-butter, wet dough, slightly sweet. Excellent for all entrails (salty and sweet). Having made this dough once, the recipe remains among your favorites. The dough can be stored in the refrigerator for 2 days. I came across the recipe in one of the TV shows, many thanks to Maria and Alena for the detailed video. “The hut is not red in its corners, but red in its pies,” which may be tastier than the new lush pies. The dough is not suitable for pie, it should be a little stiffer.

Old Russian pies with chicken meat

Old Russian pies with chicken and onions. Served with chicken broth.

Yeast dough “All-Purpose”

The recipe for this dish was posted on the website in 2008 by the user fotina under the title “Pies” and illustrated by me as part of the “Coloring Books” campaign. Easy dough without adding eggs. Any product is unsurpassed.

Pies with sour cream dough “Special”

Very tasty pies, I recommend it - the dough is like shortbread, without yeast, the inside is made from 2 types of fish with pickled cucumbers and creamy onions - you won’t be able to pull your ears off))). It’s very tasty to serve with your ear, and with freshly brewed tea – complete ecstasy! Shall we try?

Mini-kurniki “Snow Maiden”

On Saturday, my husband and I had an argument that never happens to anyone. On Sunday, with resentment in my heart, I went into the kitchen to cook, my husband began to help me, at first, muttering and gritting his teeth, she said that he should create something. But my heart gradually thawed, and the bad mood was replaced by a not bad one, I would say, even a good one. This is how peeled potatoes, chopped onions and champignons brought peace and tranquility back to our family. Well, what should we be sad about, what, If your shoulder is nearby, If your eyes are nearby, Well, what should we be sad about then? Playful snow has scattered silver fur on you, You stand like a Snow Maiden And remain silent like a Snow Maiden. Playful snow has scattered silver fur on you, You stand like a Snow Maiden And remain silent like a Snow Maiden. I will find spring for you and melt the Snow Maiden. Don't be afraid and don't be sad. If I do wrong, forgive me. Playful snow has scattered silver fur on you, You stand like a Snow Maiden And remain silent like a Snow Maiden. And they say that the way to a man’s heart is through his stomach. Maybe for women too. For the competition “Right now I’ll sing”

Pies made from puff pastry “FISHki”

This easy-to-make, comforting treat will brighten up a quiet dinner at home. Recipe from an old culinary show by Alla Budnitskaya. Prepare now!

Rasstegai in Moscow style

Rasstegai are baked pies with a hole on top. A dish is prepared from yeast dough with different entrails. The pie got its name from the seam on the finished pastry, which seems to stretch the pie. Rasstegai, the recipe for which was very popular back in Rus', remains a favorite dish of Russians to this day. The most common recipes for this sweet are: pies with meat, pies with fish and pies with cabbage.

Fish pie with rice

You won’t surprise anyone when we unbutton it! But I have never cooked such pies, and I decided to share my first experience with you!

Rasstegai

A very tasty, filling, purely Russian pastry that worked well in the oven, although it was first cooked in the oven. At one point, having tasted the pies, you look towards a hamburger or pizza only due to lack of time.

Loaf “Wedding”

There is a beautiful tradition - to serve on the wedding table a large, white, multi-tiered cake, topped with various edible flowers, bows, hearts and ribbons. In ancient times, instead of a cake (except for the hospitable wedding roll with which ancestors greeted their newlyweds at the doorstep of the house), various chicken pies, pies and sweet loaves, topped with braids, petals, hearts or doves, were placed on the ceremonial table. I present to your tribunal an excellent recipe for a wedding loaf made from excellent dough with baked milk and melted butter, with a honey-poppy seed layer. Well, let's all travel together through the culinary traditions of the Saratov province of the 19th century? Then follow me! For the competition “Travel to Ancient Recipes”.

Rasstegai . Baked pies or pies, which certainly have a hole on top. This is where the name of this type of pies of Slavic cuisine (usually Russian and Ukrainian) came from, in other words “open pies”, rasstegaychiki, as they were affectionately called in the old days.

These pies are made only from unsweetened (unsweetened) yeast dough. The dough, in turn, is prepared using dough. With fast-acting yeast, pies dough can now be prepared quickly and without sponge.

Rasstegai is a savory pastry. In the properties of entrails, fish, river and sea, meat or minced meat, mushrooms, less often rice with onions and eggs, and vegetable entrails are most often used.

Pies with fish

for dough: drink – 1 glass; vegetable oil – 1/2 cup; salt – 1 tsp; sugar – 1 tbsp; dry yeast – 1 pack (11-12g); flour - 3 cups; for the inside: rice (boiled) – 300-400g; fish (pike, pink salmon or haddock) – 1 kg; onions - 1 onion

Rasstegai with lightly salted salmon

for the dough: mayonnaise – 3 tbsp; water – 1 glass; flour – 2.5 cups; for the inside: salmon (lightly salted) – 200g; onion – 1 pc.; compressed yeast – 1.5 tsp; sugar – 1 tbsp; salt – 1 pinch.

Inside of the freshest herring (sardines) for pies

fresh herring or sardines, onions, vegetable oil, dark pepper (ground), salt.

Pies with a scream

flour, butter, egg (yolk), milk, water, sweet sand, yeast, salt, lightly salted fish, viziga, rice, onions, egg, vegetable oil, fish broth, parsley and dill (finely chopped greens), salt, pepper.

Pies with herring and fish

yeast, flour, milk, egg, butter, fish (freshwater), herring, crackers, pepper, salt.

Rasstegai with salmon with saffron broth

yeast (fresh), sugar, milk, egg, flour, salt, salmon, vegetable oil, eggplant (small), shallots, garlic, pickled cucumber (chopped), brine, oregano (crushed), parsley (chopped herbs), lemon (crushed cedar.

Suzdal rasstegai with fish

rich yeast dough, fish fillet, rice, egg (hard-boiled), egg (raw), butter or margarine, onion, salt, pepper.

Pie with fish and rice

flour, sugar, butter, yeast, water or milk, salt, fish (fillet), rice, butter, salt, dark pepper (ground).

Lenten pies with fish and buckwheat

sea fish, onions, buckwheat, butter, salted fish, flour, water.

Rasstegai with pink salmon

pink salmon (fillet), yeast dough, sour cream, egg, green onion, lemon juice, vegetable oil, salt, pepper, nutmeg.

Puff pastry pies with salmon and tomatoes

puff pastry yeast (ready), reddish fish (salmon, fillet), tomatoes, onions, dill (fresh), salt and dark pepper (ground), vegetable oil, egg, .

Layered pies with fish, mushrooms and cheese

puff pastry yeast (ready), sea fish (fillet), mushrooms, onions, hard cheese, lemon juice, mayonnaise, ketchup, salt, dark pepper (ground), cardamom (crushed, seeds), .

Pies with fish and eggs

wheat flour, milk, salt, sugar, egg (yolk), yeast, fish (fillet), egg, salt, pepper (white, ground), .

Pies with fish - ordinary recipes for making in the oven

The most popular pies are prepared with fish. These are these pies with a hole in the center

This taste is familiar to almost everyone from youth. Savory, with soft dough and juicy insides - you'll just lick your fingers!

Now we will prepare pies according to the most common and delicious recipes. They are prepared quite easily, from ordinary and affordable goods!

Fish pies made from puff pastry with pink salmon, cooked in the oven

At the moment, you can buy ready-made dough in stores. This greatly simplifies the work of housewives who do not have much time to prepare food. At the moment I will show you how to prepare delicious pies with reddish fish on puff pastry

Ingredients:

Half a kilo of puff pastry made with yeast;
Salt to taste;
300 g pink salmon fillet (you can also use other reddish fish);
Spices to taste;
A couple of onions;
Vegetable oil;
100 grams of sour cream;
Raw egg.

Manufacturing:

Unroll the roll of dough, roll it out a little and cut it into 12 squares

Chop the onion very finely using a knife and add salt to it. Grind the fish in the same way. It also needs to be salted and seasoned to taste.

Place a tablespoon of onion on each piece of dough. Put the same amount of fish on top of it

Now you need to pinch the edges from each edge, like on an ordinary pie, but not all the way - in the center we leave the open part with the entrails

Grease a baking sheet with vegetable oil. When all the products are prepared, lay them out at a small distance from each other. Mix the egg in a bowl until smooth. Let's brush the dough with it. And in the middle, on the filling, put a spoonful of sour cream

Preheat the oven to 180 degrees. Place the products here for approximately 35 minutes. After time has passed, remove the pan from the oven. The pies are ready, you can start trying. Very tasty!

Recipe for making pies with fish in the oven from yeast dough

Fluffy, juicy inside and very tasty pies according to grandma’s recipe. They turn out consistently flawless if you follow the step-by-step description

Ingredients:

Half a glass of warm water;
A teaspoon of sweet sand;
3 tablespoons of vegetable oil;
Half a glass of milk;
3 teaspoons rapid yeast;
3 cups flour;
A teaspoon of salt;
Raw egg.

Interior:

2 large onions;
40 g butter;
Half a kilo of fish fillet;
Ground pepper to taste;
Vegetable oil;
Salt to taste.

Manufacturing:

Let's take a deep dish. Pour in warm liquid - milk and water. Add a tablespoon of flour. Stir well. All that remains is to dissolve the yeast and sugar here. In this form, leave the mass closer to the heat source for about a quarter of an hour.

Add the previously sifted flour here. Salt and add a raw egg. Mix the mixture with a special mixer or an ordinary spatula. It is necessary that all the flour is mixed with the mass. You need to knead it with your hands for about 5 minutes or more.

Let's put it in a bowl. We, in turn, will cover it with film and put it aside for 40 minutes.

Chop the fresh fish fillet very finely.

Finely chop the onion and fry it in oil until it has an appetizing color. Then combine, add fish, salt and season to taste

We still don’t remember much of the dough. Now we will divide it in half, and each half into 6 equal pieces. Roll these parts into flat cakes.

Distribute the filling among the pieces. We make pies, not forgetting to throw a hole in the middle. Place in a greased baking dish. Brush the dough with the mixed egg

Place the form in the oven. Pies are baked at 180 degrees for about half an hour. Then put a small piece of butter in each hole. Let's rest a little and you can serve.

How to bake pies with canned fish and rice using yeast

Rice is often added to the fish filling for pies. This is a very successful combination. If you don’t have a lot of time to prepare the insides, you can replace the freshest fish with canned fish

Ingredients:

100 grams of washed and dried rice;
4 cups flour;
2 cans of canned food in oil (for example, saury);
Half a teaspoon of salt;
One and a half tablespoons of sweet sand;
A couple of onions;
25 g {live} yeast;
2 testicles;
A glass of warm water.

Manufacturing:

First dissolve sand and salt in water. Stir in the yeast here. Break the eggs and stir everything until smooth. Now add flour to the watery mass and knead into a soft and non-sticky dough.

Place in a bowl and cover with a towel. Now let’s put it in a warm place and leave it there for an hour and a half

We will chop the onion very finely. Let's immediately put it in a bowl. Place the pieces of fish there, without juice. Let's mash everything until smooth.

Boil the rice until soft. Add to the onion-fish mixture. Add salt and season to taste. Mix everything thoroughly

We knead the dough with our hands and knead it a little. Now let's divide it into approximately 12 parts. We will roll each of them into a bun. Using your fingers, stretch it into a flat cake.

Place the filling in the center and begin to mold the edges. In the middle, with all this, we leave a hole

Place them on an oiled baking sheet, at a small distance. You can also grease them with mixed raw eggs. Let's leave it like this for about 20 minutes. Then you can put it in the oven, preheated to 180 degrees. The pies are baked for approximately half an hour.

Pies with fish and potatoes on kefir without yeast

The fish and potato pie comes out very tasty, juicy and tender. Just try. And as a contrast, I suggest kneading the dough using kefir

Ingredients:

350 g fish fillet;
Ground pepper to taste;
Approximately 5 potatoes;
Salt to taste;
A pair of medium onions;
7 tablespoons of vegetable oil;
Approximately 4 cups flour;
A teaspoon of soda;
One raw egg;
350 grams of warm kefir.

Manufacturing:

Peel the potatoes and set them to boil. At the same time, add some salt to the water. Later we will make puree from it.

We take all kinds of fish, the freshest. Cut the fillet into very small pieces.

Finely chop the onions. Fry them in vegetable oil until lightly browned.

Now we put it, along with the oil, in a bowl with fish and puree. Salt and season

Mix salt and soda. Send the mixture into the drink and pour in the oil. Mix everything well and start adding flour. Let's knead an obedient, non-sticky dough. Now he needs 20 minutes to rest in a warm place.

Divide the dough into several similar small pieces. Using our hands we stretch them into flat cakes.

Lay out the filling and make pies. Leave the middle uncovered. Mix the egg with a whisk and coat any pie with it. Place them on a baking sheet with parchment.

Preheat the oven to 180 degrees. At the same temperature we will bake our pies for half an hour.

Video recipe for making pies with fish in the oven on a baking sheet

We all ate pies as children. Those who were lucky enough to spend their holidays with their grandmother will certainly remember this taste. And if, moreover, from a Russian oven... The taste and smell are simply unforgettable. At the moment, pizza and other foreign dishes are increasingly replacing such baked goods. But in our family, pies are considered a common dish that we cook often.

You can serve them with soups, other dishes, or eat them just like that. It will be delicious in any case!