Pies with fish from puff pastry. Layer cake with fish

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.

fish pies

Wonderful puff pastry fish pie: see step by step recipe with many topping options, including detailed photos and video. The best option

50 min

175 kcal

5/5 (1)

Kitchen appliances and utensils: a baking sheet, baking paper, several deep bowls, a wooden cutting board, a sieve, a whisk, a rolling pin, tea and table spoons, a sharp knife and a wooden spatula.

When the weather is great outside, and you have quite a lot of free time, you just want to go somewhere far away from the city and have a small picnic or go to the country and sit by the fire in the long summer twilight. In such cases, one important question arises on the agenda: what to cook and take with you, since you will not be full of sandwiches alone.

I suggest you bake delicious fish pie, which is easy and simple to prepare from puff yeast dough with any fish that may be in your freezer or even with canned fish. I have been baking puff pies for several decades and have never regretted it, because the taste of such a product is simply stunning, especially if you add red fish filling (or cook it with good canned fish or minced meat), and make the base from puff pastry prepared by yourself - classical The recipe calls for not using store-bought. But if you don’t like to mess with the dough, make it from a purchased one, even yeast, even yeast-free. From ready dough both pies and pies are equally good, if it is not frozen and the expiration date is observed. If there is no good red fish in the store - please, make at least ordinary pollock - any fish will fit into the pie!

Prepare a spacious baking sheet with a diagonal of about 40 cm, baking paper, several deep bowls with a volume of 300-900 ml, a wooden cutting board (you can use a metal one), a sieve, a whisk, a rolling pin, tea and table spoons, a sharp knife and a wooden spatula.

Make sure that the dishes used for the fish pie are not plastic, as the puff pastry mass can mix poorly and roll out - if you are cooking in a slow cooker, do not use the standard plastic appliances that came with her.

You will need

Dough

Filling

• 500 g fish fillet;
• 2 large onions;
• 10 g black ground pepper;
• 1 tsp salt.

Bakery products

• 1 egg.

As you remember, a layered fish pie is prepared not only with natural fresh and thawed fish, but also with canned store-bought or homemade fish - according to standard recipe canned appetizer is even richer and more aromatic. Take the same amount of filling of your choice as a fillet substitute.

Cooking sequence

Korzh

If you don't want to end up with an open fish pie, make the dangling edges of the puff pastry bigger to close it after adding the filling.

Filling

If your filling is too runny, drain the excess juice and water from the bowl after it has cooled in the refrigerator.

Assembling and baking the pie

Your wonderful pie ready to use! Taking it out of the oven cut into into portioned pieces, put on a large plate or dish and garnish with parsley or dill.

My mother also decorates the pie with boiled egg halves and sprinkles with grated garlic, however, this tradition has taken root in our family because of dad, who loves spicy. You can let your imagination run wild and decorate the cake according to your taste. I know that many people like it when the filling in the pie is layered - a layer of fish - a layer of onions - a layer of fish, but I like it better when the fish and onions are mixed.

Video recipe for making fish puff pastry pie

Attention to the video step by step cooking fish pie by classic recipe presented above.

The fish puff pastry filling you just made can be used for more than just classic pie, but also for several similar recipes. Sometimes I cook for unexpected guests as it can be done much faster than others. I also use this filling for cooking - Yeast dough fish pie recipe -, since puff pastry sometimes you get bored and want to cook something different.

The fish pies don't end there, of course. Try making another or - Potato and Fish Pie - that your family will love, as mine just swept both pies off the table while still hot. In addition, unusual jellied pie with canned fish - will please housewives who love delicious experiments, and the well-known

B people with fish must be present in the diet, because you can talk about the benefits of this product for a very long time. Red fish has a lot of nutritional properties and is also very tasty. The most important benefit for a person is the content in it in in large numbers omega 3 fatty acids. They keep the heart in good shape, and have a positive effect on blood circulation, and improve brain function.

E This recipe is simple and quick to prepare and can well complement both the daily diet and be a great addition to the holiday dinner.

How to cook puff pastry with fish recipe:

8) Ready puffs with a red fish, you can immediately begin to regale guests.

Ingredients for the fish puff pastry recipe:

1 kg of yeast puff pastry, 0.5 kg of boiled red fish (trout or salmon), 3 boiled eggs, dill greens, 2 tablespoons of mayonnaise.

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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 dough.

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 the ingredients of the fish filling in a bowl, 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 are waiting for a golden crust 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.