From this amount of ingredients, I got 12 pies with fish filling.
Defrost the dough.
Cut the boiled fish into small cubes. Precisely cut, no meat grinder. That's better.
Cut the onion into cubes and fry butter. It should remain juicy, but become slightly ruddy.
Put chopped fish, onion from the pan, chopped dill, lemon juice, seasoning for fish (if it does not contain salt and pepper, then add them too) in a bowl.
Mix. The filling is ready.
Sprinkle the table lightly with flour.
Roll out the dough to a thickness of a couple of millimeters and divide into squares with a side of 10x10. From this amount of dough, I got 12 pies. But you can do more or less.
Place a tablespoon of filling in the middle.
The next step is to give the desired shape to the pies and pinch the edges well.
If suddenly the dough has dried up, then just run your wet fingers along the edges - after that they will stick together wonderfully.
I have both triangles and quadrilaterals. You can choose the shape of pies with fish filling according to your taste.
Heat the oven to 180 degrees.
Whisk a small egg until smooth.
Transfer the pies to a baking sheet lined with baking paper.
Using a brush, brush each pie with egg and sprinkle with sesame seeds. You may not sprinkle, but I like it so much.
The best fish pie recipes
45 minutes
170 kcal
5/5 (1)
If you are going out of town for a picnic or a dacha and do not know what to take with you so that it is tasty and satisfying, both adults and children like it, cook fish pie! This delicious appetizer can be prepared in many ways, because it will suit any dough, be it puff, yeast or unleavened. And there are even more filling options. Fish in a pie goes well with egg, rice, potatoes, carrots, onions, herbs, cheese. Your cake can delight with a new taste every time. Not to mention appearance, because the cake can be formed in any shape and even give it a festive look, giving it the shape of a fish.
Let's start cooking!
Fish pie with puff pastry
Kitchen appliances and utensils: knife, cutting board, baking tray, baking paper, silicone brush, plate, grater, oven.
Ingredients
What kind of fish to choose for making a pie?
For the pie, choose fatty varieties of fish so that it does not turn out dry. Perfect fit halibut, pike perch, cod, salmon or trout fillet. Choose to your taste, the main thing is that the fish is fresh. We advise you to choose a part in which there are no bones, if there are, you should remove them in advance.
Cooking process
- Wash the fish fillet. Using a sharp knife, carefully cut off the skin. Cut the fish into small pieces or pass through a meat grinder.
- Season the chopped fish fillet with salt and pepper.
- Peel the onion and chop on a grater or cut into thin rings. Separate with your hands and sprinkle with a little salt.
- Defrost puff pastry beforehand. Lay the dough on parchment paper on a baking sheet. Make cuts on both sides at an angle, "herringbone" to close our cake on top.
- Place the onion in the center of the dough.
- Put the fish on top of the onion, pieces of fish or minced meat should tightly cover the onion.
- Close the top of the dough.
- Whisk the egg yolk with a fork or whisk and grease the fish roll.
- Bake the roll for 30 minutes at a temperature of 180 degrees.
Fish roll is ready! Can be served as an appetizer either hot or cold.
Video recipe for puff pastry fish pie
In this video you will see in detail the entire process of making a puff fish pie yeast dough.
Puff pastry with canned fish
- Cooking time: 45 minutes.
- Servings: 6.
- Kitchen appliances and utensils: fork, several plates or shallow bowls, rolling pin, baking dish, baking paper, oven.
Ingredients
What canned fish to choose for making a pie?
Stuffing for fish pie in the form of canned food can be varied. The most popular are canned from saury, sardine, sardinella, tuna or pink salmon. Choose to your taste!
Cooking process
- Chop the canned fish with a fork.
- Boil the eggs hard boiled and grate on a coarse grater.
- Peel the onion. Finely cut into cubes. Fry for a few minutes until translucent.
- Boil rice and cool.
- Mix the filling ingredients: chopped eggs, fish, fried onion and rice. Add your favorite spices - salt and pepper.
- Defrost the dough and roll out the bottom layer to the size of the baking dish.
- Spread the filling on the dough and spread it evenly.
- Roll out the second layer of dough and cover the pie with it. Trim off excess dough if necessary. Roll up the edges of the dough and poke holes in the top with a fork so that the cake bakes well.
- Bake a pie from canned fish in the oven at 180 degrees for 25 minutes.
Puff pastry red fish pie
- Cooking time: 50 minutes.
- Servings: 6.
- Kitchen appliances and utensils: knife, cutting board, wooden spatula, rolling pin, silicone brush, oven paper, baking sheet, oven.
Ingredients
Cooking process
- Finely dice the salmon fillet and season with salt, pepper and a pinch of sugar. Mix and leave to marinate for 20 minutes.
- Cut the onion into cubes and fry until golden brown.
- Roll out the dough into a rectangular shape about 30 x 20 cm.
- We spread the filling: in the middle of the dough we spread the fried onion, and then the pickled salmon.
- Cut the dough into strips along the edges of the filling and wrap like a roll.
- Brush the pie with beaten egg yolk and place in the oven for 30 minutes.
- The baking temperature is 180 degrees.
What to serve with fish pie
Do not serve the fish pie straight out of the oven. give him brew 10 minutes under a kitchen towel. Cut into portions and serve. The best supplement to the pie fresh vegetables: cucumbers, tomatoes, bell pepper or fresh green salad. In the company of white wine, this dish will be a great light dinner.
The cake is good the next day, it does not need to be reheated, it remains tasty even when cold.
We offer the easiest and fastest recipes. They are based on ready-made puff pastry, which greatly simplifies the task of preparing a fish pie for any hostess. You can also use
Cooking pies does not always take a lot of time.
There is a mass quick recipes, for example, from ready-made puff pastry. The filling will also not take long if it is from fish. You can even take canned food.
Here are collected the most interesting and proven recipes for fish pies from ready-made dough.
Puff pastry fish pie
The store sells puff pastry of two types: yeast and ordinary. For pies, you can use any product.
From yeast dough, pastries are more magnificent, from regular test the crumb is more dense, but also very tasty and crumbly.
All you need to do is take the product out of the freezer so that it thaws a little. Then the dough is rolled out, cut, and the pie is assembled according to the recipe.
For the filling, you can use canned fish, usually saury, pink salmon, mackerel and other similar species with a small amount of bones.
You do not need to use canned food in a tomato, it is better to take fish in your own juice or in oil. There are many recipes for pies with fresh fillet, it can be pre-marinated.
What can be added to the filling:
vegetables (onions, carrots, tomatoes, potatoes);
eggs, cheese;
cereals, usually rice.
The formed cake is sent to the oven, baked until cooked.
If the filling from canned fish, that is, ready for use, then the exposure time is determined by the color of the test.
Fish pie from puff pastry with pink salmon
A simple recipe for a delicious puff pastry fish pie. Fresh pink salmon is used here, but you can take another fish.
500 g of dough;
400 g of fish;
200 g of onion;
2 spoons of lemon juice;
4 tablespoons of oil;
pepper,
salt,
1 egg.
Cut the fish into pieces of arbitrary size, you can cubes or straws, pour lemon juice, sprinkle with black pepper, salt and mix. Let the filling marinate for fifteen minutes.
Chop the peeled onion, fry in oil until lightly browned. Cool a little, mix with prepared pink salmon. Add greens if desired.
Roll out a layer of dough, cut so that one part is larger. Put on a baking sheet, you can use the form of a suitable size.
Beat the egg with a fork, grease the edges of the layer. Spread the pink salmon stuffing with fried onions.
We also grease the edges of the second piece of dough, make small holes for steam to escape, transfer the top to the pie. We pinch the edges.
Lubricate the surface with an egg.
We bake at 200°C. For this fish pie, 30 - 35 minutes is enough.
Puff pastry fish pie with canned food and rice
For this fish pie, you can use canned saury, mackerel or pink salmon. If there is rice left from the side dish, then it can be put into the filling so as not to waste time cooking.
1 pack of dough (0.4 kg);
1 can of canned food;
0.7 cups of rice;
1 bunch of green onions;
0.5 bunch of dill;
1 egg or water.
Rinse rice, cover with water, boil. The liquid from the cereal must be drained. Cool down.
Open a can of canned fish, mash the pieces. If there are large bones, then it is better to take them out.
Chop all greens. Instead of green onions, you can save a couple of heads in oil, it will also be delicious.
Combine all ingredients in a bowl fish stuffing, stir well, taste. Salt if necessary. Spice up.
Divide the dough into two parts, roll out the bottom layer from one piece. Put stuffing on it. Smooth out the layer with a spoon.
Roll out the second part of the dough too, but cut into long strips.
Put one strip on the cake, brush with egg or water.
Bake at 220°C until dough is done.
Open puff pastry fish pie with filling
A variant of a very festive and beautiful fish pie.
You will need a piece of puff pastry 250 g, which will be the base.
250 g of dough;
150 g of red fish;
150 ml cream;
2 eggs;
50 g of cheese;
10 pitted olives;
1 tomato.
Roll out puff pastry. If the shape is round, then cut it off. To do this, you need to cover the layer with a plate or a lid from the pan, walk around the circumference with a sharp knife.
We shift the layer into a mold, make sides about 2 cm.
Cut the red fish into small slices, pepper and salt, put on the pie.
Cut the tomato into slices. Spread between pieces of fish.
We also scatter olives. It is desirable that they be pitted.
We do the filling. We beat the eggs until smooth, pour in the cream, put the spices. Rub the cheese with small chips, add and mix.
Pour the pie filling on top. It is important not to rush here, use a spoon.
We put the form in an oven heated to 210 °. An open pie is baked for about half an hour.
Take out of the oven, but not out of the mold. Let the filling harden, then transfer to a dish.
Fish pie from puff pastry "Goldfish"
This pie has an original design. Canned fish in its juice is used for the filling.
0.5 kg of dough;
2 cans of canned fish;
3 boiled eggs;
2 onion heads;
seasonings, herbs;
2 tablespoons of oil;
1 egg.
Boiled eggs need to be peeled, crumbled into cubes.
We also clean the onion, chop it, put it in a frying pan, and sauté until a light blush. Combine with eggs.
Add mashed fish, freed from excess moisture, season the filling with spices, put greens to taste. We mix everything thoroughly.
Cut off a third of the dough, set aside. We roll out the remaining layer, pay attention to the edges, they should turn out to be very thin.
We spread the filling in the middle, make an oblong roller imitating fish.
We collect the thin edges inward, pinch in parts.
Roll out the previously set aside dough, cut out small circles. Put the scales on the formed fish.
Lubricate the original fish pie with an egg, bake until golden brown.
Fish pie with puff pastry and potatoes
Fresh potatoes and fish are used for this pie. You can take any kind, according to the recipe, the weight of a clean fillet, pitted and skinless, is indicated.
1 pack of dough;
2 potatoes;
350 g fish fillet;
1 bunch of dill;
4 spoons of mayonnaise;
spices, egg.
Peel the potatoes, cut into thin round plates, sprinkle with spices, add half of the mayonnaise.
Cut the fish fillet into slices, season with spices, add the remaining mayonnaise, mix well.
Roll out the dough, divide into two different parts, the smaller piece will go to the top of the pie.
Arrange the potatoes on the bottom layer.
Sprinkle chopped dill on top, spread pieces of fish on it.
On a smaller part of the dough, make many chaotic cuts. They are needed to release steam.
Transfer the layer, spread over the filling, connect the edges of the pie, twist tightly.
Brush fish pie with egg.
Put the mold in the oven. We bake the cake for about 40 minutes at 200 degrees.
Puff pastry fish pie with cabbage
For puff pastry fish pie, you can use not only fresh, but also sauerkraut. The preparation will be similar, it also needs to be fried.
A pack of dough;
400 g cabbage;
1 onion;
1 - 2 cans of saury;
oil, spices.
We cut the onion. We throw it to fry in heated oil, after a couple of minutes we throw chopped cabbage, fry until cooked, add spices.
We open a jar of fish, you can take one or two, knead the pieces, combine with cabbage. Cool the filling completely.
We sculpt the usual closed pie from two layers of dough, or we form something interesting at our discretion.
Bake until done at 220°C. We wait golden brown and you can take it out!
Open puff pastry fish pie with potatoes and cheese
Another fun recipe open pie. Again, you will need a piece of dough a little larger than the mold to make the sides.
250 g of dough;
250 g fillet of any fish;
120 g mayonnaise;
2 - 3 potatoes;
100 g of cheese;
spices.
We throw the peeled potatoes into boiling water, boil for 7-8 minutes. Cool down in cold water.
Sprinkle the fish cut into pieces with spices, marinate for several minutes, while the potatoes are boiled and cooled.
In mayonnaise, add any spices at your discretion, you can squeeze a clove of garlic.
We spread a layer of dough in a mold, grease with a thin layer of mayonnaise, scatter pieces of fish with spices.
On top we lay out the sliced \u200b\u200bpotatoes, which we previously lightly boiled.
Lubricate the top with mayonnaise, send the cake to the oven for 25 minutes. The temperature is always 200.
We take out the cake, fall asleep with grated hard cheese.
We add the temperature to 230, put the fish cake in the oven again, cook until a beautiful and crispy crust on top.
Puff pastry fish pie - helpful tips and tricks
The cake will not crack on top, the seams will not stick out if you make a few small holes on top. Steam from the boiling filling will come out through them.
It will be easier to make puff pastry if you moisten the edges with water or milk, you can grease them with a fresh egg.
Do not bake puff pastry products at temperatures below 200 degrees, the crust will turn out dry and tough.
Leftover dough scraps? They can be rolled out thinly and spread over the base of the pie, or used for decoration. In this case, the surface must be lubricated so that everything adheres securely.
It would seem that you can write about a fish pie made from ready-made puff pastry, except for the phrase: wrap the fish in dough and send it to the oven? But in general, if you think about it, there will always be something interesting to talk about. For example, about how to bring the taste of the pie to perfection. Or about how to make it very attractive in appearance, in the form of a large fish. Fortunately, this is a very simple matter - I filmed the whole process step by step - look at the photo, I hope everything will become clear to you and you will cope with the task in five minutes, no more. Looks ready pie so that the reaction is always the same and quite predictable: inarticulate screams, muttering, trampling around and impatiently waiting for when it will finally be cut. In order not to disappoint others with a too simple cut, we will put a little on the fish fried vegetables. How the cake looks from the inside, you can see at the very end of the recipe. I'm sure you'll want to bake the exact same one right away. :))
Just a few more words for those who will bake such pies for the first time. So to prepare tasty pie with puff pastry fish, you need to know just a couple of principles:
1) the fish in the pie goes raw, but not watery, ideally, of course, salmon, but with pink salmon it will turn out quite edible,
2) to make the cake tastier, put a small layer of garnish on the fish,
3) it is better to make the shape of the pie elongated so that the slices are of the same size and nothing falls out of nowhere;
4) from one package of ready-made dough and half a kilogram of fish, two full-fledged pies the length of a baking sheet are obtained.
Ingredients for two pies:
- Packaging of ready-made puff pastry
- Raw fish - 500-600 grams,
- Bulb - 1 large,
- Salt to taste
- Yolk of 1 egg,
- Sweet pepper or any other vegetables - 250 grams,
- Vegetable oil for frying.
How to make fish puff pastry
Let's get started. We need to defrost the fish and get rid of excess moisture, if any, with paper towels. I had a piece of salmon. I cut it off the skin and freed it from the bones. The fillet was cut so that two long strips were obtained, and the remaining squares were cut into triangles that would go to the nose and tail of our "fish".
The rolled out layer is approximately the size of a baking sheet.
Lay out a long strip of fish in the center. Triangular edges. Salt, pepper to taste.
Let's start preparing the side dish. In principle, it is quite enough just to fry the onion. But if you want your cake to turn out the same in section as mine, then take the most delicious and cutest combination of vegetables - fried onions again plus stewed Bell pepper. Actually, you can go further. It goes very well with fish green beans, champignons overcooked with onions. If you want to increase the satiety of the pie, you can add a small layer of cooked rice until cooked.
I chopped the onion finely and fried in oil until golden brown. Laid out neatly on top of the fish.
Sweet pepper was also cut into cubes, fried in a pan for three to four minutes, poured with a small amount of water and stewed until soft. Laid out on top of a layer of onions.
Now the most interesting. How to make such a fish. We take a knife and cut strips 1-1.5 centimeters wide from the edge of the filling to the edge of the layer. The photo clearly shows that they run perpendicular. Leave the top and bottom of the dough untouched.
We fold the upper part into an envelope. First, fold the dough from one corner to the middle.
Then from another. We get a nose.
We do the same thing, creating something like a pigtail-spikelet. We reach the lower section of the test.
We wrap it with an envelope to the edge of the filling into a rectangle and make cuts with a knife that imitate the tail fin. And in the same way we form the second pie. I then trimmed parchment around it so that it would not fall apart when carried. I baked pies on an overturned baking sheet - just like that I put it in the oven.
Lubricate with loose yolk.
We put the pies in a preheated oven for 35-40 minutes. The temperature is 180 degrees.
Here's what we ended up with.
And this is what the cut looks like.
Bon Appetit!
Well, what about the recipe for puff pastry with fish? Everything is as easy as shelling pears: defrost the finished puff pastry, wrap the filling in it, grease with yolk on top for ruddiness and - in the oven! And yet, each housewife has her own recipe, tested over the years.
For me, the role of the filling in this pie is the most important, and depending on what you add to the fish company, the taste will be very different. Having shoveled those recipes that the Internet offers us, I saw that most fish pies based on puff pastry are prepared with the addition of fried onions, carrots, someone adds zucchini and other vegetables. It seems to me that red fish is oily in itself, and flavor it with an additional portion vegetable oil and other fried ingredients - too much. Well, it's "the taste and color" - as they say.
Today I will tell you how I make puff pastry fish pie, recipe with step by step photos will add confidence and I hope you will use the recipe on occasion!
Puff pastry fish pie recipe
- Ready-made puff pastry - 500 g (one pack)
- Raw fish - 500 g
- Salt, spices to taste
- Hard cheese - 150 gr.
- Egg yolk for brushing
- Sesame seeds for sprinkling - optional
How to make puff pastry fish pie
We rub the cheese on a fine grater. You can use any kind of hard cheese, I have Tilsiter.
Roll out puff pastry (you need to completely defrost in advance) into a rectangle, 0.3-0.5 cm thick.
Using a round plate, cut out a circle from the dough. We lay out a piece of red fish. Salt, pepper.
You can use any spices you like, such as oregano, basil, Provencal herbs will go well with fish.
Spread finely grated cheese on top of the fish, level it over the entire surface of the filling. We cover the fish and pinch, creating the shape of a large dumpling. The edges of the dough should be tightly pinched so that the juice of their possible cracks does not seep onto the baking sheet.
From the second layer of dough we will make another pie, but of a different shape. Let's try to give it the shape of a fish - an elongated figure with a tail and a head. To do this, we need to roll the cake into a rectangle, put the fish in the middle of the future pie, salt, pepper, add any spices to taste. Put the cheese on top again, level it.
Now, from one edge, fold the dough into a triangle (as if closing an envelope), pinch tightly.
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From both edges of the filling, cut the dough into strips 2.5-3 cm wide, leave the dough at the other end, from the side of the tail, uncut.
Now we form the "body" of the fish. To do this, put the cut pieces of dough on top of each other, as if intertwining them with each other. We reach the tail and stop. We pinch the pieces of dough with each other so that the fish keeps its shape.
For a rosy pie with puff pastry fish, cover with egg-milk glaze. Mix one egg yolk with 2 tbsp. tablespoons of milk and a pinch of salt. Using a pastry brush, coat both cakes with this mixture. We send the cake to a preheated oven for 35-45 minutes.
