Boiled fish pie recipe. Fish cake dough: recipes

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

One of the national dishes of Russian cuisine is a quick fish pie. The recipe differs in the type of dough (yeast, puff, etc.), additional products (potatoes, cheese, rice, mushrooms), shape (circle, square, "fish"). Any fish is suitable for baking: salted, fresh, river, sea, white or red. Each modified ingredient adds a unique flavor to the homemade meal.

How to make fish pie dough

Baking is produced in cast iron cookware where the dough is baked evenly. An alternative option is non-stick aluminum, silicone molds, ceramics. Do not put the dough on the fish cake in heat-resistant glass - the mixture is not baked. After making the baked goods are served immediately or cooled for tea (according to Russian traditions), for dinner with sour cream or cream sauce.

Fish Pie Dough Recipe

The taste of the pie is influenced not only by the filling, but also by the correct preparation of the base. Some secrets for delicious baked goods:

sift flour before use;
when making, add vegetable oil to the fish cake dough to maintain freshness ready-made baked goods;
closed pies smear with yolk on top for ruddy;
when adding eggs, use the yolks without whites so that the baked goods are crumbly.

Quick dough without yeast

Time: 40 minutes.
Servings Per Container: 8 Persons.
Calorie content of the dish: 234 kcal.
Purpose: for breakfast, dinner, tea.
Cuisine: Russian.
Difficulty: easy.

Yeast-free fish pie dough is a quick bake that doesn't have to wait a few hours before raising the base. The yeast-free base is combined with both fish and other additives: potato starch, herbs, mushrooms, vegetables. To raise the mixture during baking, before adding kefir or yogurt, they should be warmed to room temperature.

Ingredients

homemade kefir, yogurt - half a liter;
margarine - half a pack;
flour - 750 g (weighing is optional);
eggs - three pieces;
salt - a teaspoon;
soda - dessert spoon.

Cooking method

Heat the fermented milk product until warm (you can use a multicooker), add soda.
Add eggs to the mixture, beat them.
Add the rest of the ingredients, melting the margarine beforehand.
The mixture should acquire a tough elastic consistency, after which it can be spread over the surface of the mold.

Time: 60 minutes.
Servings Per Container: 8 Persons.
Calorie content of the dish: 287 kcal.
Purpose: for breakfast, for tea.
Cuisine: Russian.
Difficulty: easy.

Yeast-based fish pie dough is more caloric, nutritious and brings a feeling of fullness. Chilled or just from the oven, a lush dish can be served for breakfast, for dinner, or to please long-awaited guests. Preparation of the base takes about an hour, 40 minutes. from which it infuses and "reaches" under the cloth in a warm place.

Ingredients

milk - 250 g;
yeast - 10 g;
sugar - 20 g;
salt - 10 g;
vegetable oil - 50 ml.

Cooking method

Heat milk to 40 degrees, remove from heat, pour in yeast, sugar, salt and flour (half), leave to infuse.
After 40 minutes, when the mixture starts to bubble, add the soft butter and flour (remaining).
Mash the mixture, it should be soft. Send her to a warm place before she wakes up (for 30-40 minutes).

Liquid

Time: 45 minutes.
Servings Per Container: 7 Persons.
Calorie content: 309 kcal.
Purpose: for tea.
Cuisine: Russian.
Difficulty: easy.

For a liquid (jellied) base, it is assumed that the filling will consist of canned food, while fillets of raw fish (for example, healthy salmon) can be used. This manufacturing option is considered to be faster than using yeast. The baked goods are nourishing and suitable for both festive table, so much for daily serving. You can make it closed or open pie with fish.

Ingredients

flour - 250 g;
eggs - 2 pcs.;
mayonnaise - 100 g;
vegetable oil 1 tbsp. a spoon;
sour cream - 300 g;
vinegar 9% - 1 tbsp. a spoon;
baking powder - 1 tsp;
salt - 1 tsp

Cooking method

Beat eggs in a bowl, add sour cream and mayonnaise, mix.
Add the rest of the products, after extinguishing the soda with vinegar.
The mixture is sent to the mold (see photo).

Delicate with margarine

Time: 50 minutes.
Servings Per Container: 6 Persons.
Calorie content: 406 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

The base on sour cream and margarine is tender and light when baked. For raised dough, leave the mixture of soda and sour cream for at least half an hour in a warm place before cooking. It is better to get the margarine out of the refrigerator in advance, wait until it melts and is at room temperature. You can give any shape to baked goods, for example, with the image of a fish.

Ingredients

margarine - 100 g;
milk - 0.3 tbsp.;
low-fat sour cream - 2 tbsp. spoons;
flour - 2 tbsp.;
soda - a pinch.

Cooking method

After insisting half an hour in a warm place, add butter, margarine, salt to the slaked sour cream, stir with a spatula.
Gently add flour, knead to a homogeneous mass.

With sour cream and yeast

Time: 60 minutes.
Servings Per Container: 7 Persons.
Calorie content: 336 kcal.
Purpose: for lunch, for tea.
Cuisine: Russian.
Difficulty: easy.

The process of cooking with yeast is more laborious and time-consuming, while the dish is soft and airy. To achieve this effect, you need to know some secrets: the flour must be sieved before adding, after adding the yeast, it should be left for 15 minutes. and before putting in the mold, the mixture is left in a warm place for 50 minutes.

Ingredients

flour - 1 kg;
water - 2 tbsp.;
fast-acting yeast - 1 tbsp. a spoon;
egg - 2 pcs.;
sour cream - 1 tbsp.;
sugar - 1 tbsp. a spoon.

Cooking method

Dilute flour with water, add yeast, leave to infuse.
Beat eggs with sugar, add sour cream and salt.
Combine the two bases, add flour, mix into a homogeneous mass, cover, leave for 50 minutes.

Time: 40 minutes.
Servings Per Container: 5 Persons.
Calorie content: 522 kcal.
Purpose: for tea.
Cuisine: Russian.
Difficulty: easy.

Making a flaky base is a quick way to bake. If the guests are almost on the doorstep, you can purchase a product in the store and start cooking right away. If you have time, you can do it yourself. After mixing, the base is divided into parts, rolled out and sent in cling film or plastic bag to the freezer for several hours.

Ingredients

butter - 200 g;
water - 130 ml;
wheat flour - 250 g;
spices to taste;
salt - a pinch.

Cooking method

We mix all the products, while pouring out the water last, knead them.
The ratio of the products is correct if the base is elastic and not sticky (see photo). With a liquid mixture, you need to add flour, with a solid mixture - water.

Philo

Time: 1 hour.
Servings Per Container: 12 Persons.
Calorie content: 199 kcal.
Purpose: for tea.
Cuisine: European.
Difficulty: high.

Filo is a thinly rolled sheet without flavor (insipid). At home, making such a base is more difficult than others, while the taste pays off: the baked goods are tender and airy. The fish pie recipe exists in several versions, sets of ingredients, but all of them will amaze your home or guests with a cup of tea or dinner.

Fish pie... Fish pie is a classic Russian dish. Today it has not lost its relevance, since fish is actively promoted by nutritionists as a product of a healthy diet, and pie is a favorite food of both children and adults.

Fish pie is a popular baked product filled with fish. Fish pie is baked from different types of dough - yeast dough, unleavened puff pastry, etc. It can have any shape - not only round or square, but also more original - for example, in the form of a large fish or a ship.

Fish can act both as a “mono component” and in combination with other products that combine well with fish to taste. These include vegetables, rice, mushrooms, potatoes, cheese, and herbs. There may be other options, but they are already "not for everybody". Of course, spices play not the last violin, which can completely change the taste of a dish.

You can take any fish for the pie - as they say, in taste and color. The pie will be covered so that the filling does not dry out and the dish does not disappoint.

For a fish pie, it is better to take a cast iron pan - it will allow the pie to bake evenly. In addition, this shape is very durable, so it will last for many years. The second great option is an aluminum mold with a non-stick coating. You should give preference to dishes with thick walls - you will have to change them less often. Silicone cookware is also among the top three favorites.

The ingredients for the fish pie are the simplest. First, of course, the flour, which must be of the highest grade. Secondly, the fish that needs to be prepared - peel, gut, cut.

Can be kneaded yeast dough, but you can use the alternative options that are in use today. This is a dough based on kefir, yogurt and other fermented milk products. Eggs, butter and milk are also added to the dough.

Hearing about fish pie, many housewives grab their heads - it's so long and difficult. In fact, there are many quick recipes and almost every cooking step can be simplified. Firstly, the dough can be prepared in 5 minutes (for example, kefir dough) or you can even buy ready-made in cooking. Secondly, instead of messing around with preparing fish, you can buy ready-made boneless fillets. There are tons of quick fish pie recipes that will get you ready in less than an hour.

Fish pie is a tasty and satisfying dish that will not leave indifferent either the household you decided to pamper at the weekend, or the guests who came to your house to share the joy of the holiday.

Most often, such pies are baked closed, eaten cold and hot. Fish are taken raw, boiled, canned. Vegetables, cereals, herbs are added to the filling. A small amount of oil, dill and onions make it juicier and more flavorful. To make the food appetizing, you need to take high-quality fish, rinse it thoroughly and clean it of bones. An important component is dough. There should not be too much of it, so as not to interrupt the taste of the filling.

The five most commonly used ingredients in recipes are:

The appearance of baked goods is the result of a culinary specialist's creativity. It is decorated with all kinds of curls, smeared with an egg, sour cream to obtain a golden brown crust. And what an aroma spreads through the house if a fish pie is baked in the oven! It is worth learning how to cook it at the highest level, and it can become a signature dish of any housewife. In cooking, there are various recipes for fish pies - with salmon and rice, sardines and potatoes, mackerel and onions, cod and eggs - you can treat guests and households with this yummy, you can take it to a picnic and to work.

It is impossible to imagine Russian cuisine without aromatic fish pies. The fillings for them are prepared from fresh or canned fish, which is supplemented with rice, vegetables, eggs, cheese, aromatic spices and herbs. Simple and quick pie with fish can be cooked in just 35 minutes.

In order not to waste time cutting fresh fish, canned food is used for a quick filling with the addition of vegetable oil or in its own juice. Canned mackerel, saury or pink salmon are great for pies. Quick dough is kneaded with sour cream and butter. For flavor, the fillings are complemented with plenty of greens and hard cheese.

Ingredients:

Canned fish (mackerel, pink salmon) - 2 cans;
Flour - 520 gr.;
Sour cream 20% - 100 ml.;
Milk - 80 ml.;
Butter - 110 gr.;
Hard cheese - 50 grams;
Green onions - 1 bunch.
Soda (baking soda) - ½ tsp;
Salt.

Cooking step by step:

We send the softening oil in a container to the microwave for 2 minutes. Add oven butter, milk, sour cream, salt (2 pinches) to a bowl and mix in a blender bowl for dough. Add flour without stopping the blender and knead for a few minutes.
We open the canned food, put it in a bowl, use a fork for chopping. Add to the prepared fish, grated cheese, chopped onion and mix well.
Divide the kefir dough in half, roll out the pieces and put one on a baking sheet with baking paper. The shape of the cake can be made round or rectangular.
In the middle of the dough, lay out the fragrant fish filling and distribute it evenly, leaving 1.5-2 centimeters around the edges.
Cover the filling with the other rolled half, connect the edges of the dough and fasten it tightly with your fingers.
We bake a quick fish pie at 180 degrees for 20 minutes. Take out the finished fragrant pie, let it stand for 13-15 minutes, then cut it and serve it with drinks or with the first courses.

How to make canned fish and fish jellied pie?

Jellied fish pie is made from quick test based on kefir, mayonnaise or sour cream. The blank for the dough turns out to be semi-liquid and therefore it is filled with filling, which is prepared from fresh fish, and to speed up the process from canned food. Jellied fish pies are juicy with a wonderful aroma and taste.

Ingredients:

Filling No. 1:

Cod fillet - 330 gr.;
Onions - 1 pc.;
Ground pepper;
Salt.

Filling No. 2:

Canned food (sardine, saury) - 1 can;
Green onions - 1/2 bunch;
Processed cheese - 1 pc.

For the test:

Kefir 2.5% - 1.5 cups;
Flour (premium grade) - 1.5 cups (240 gr.);
Chicken eggs - 2 pcs.;
Vegetable oil - 3 tablespoons;
Baking soda - ½ tsp;
Salt - ½ tsp

Preparation:

Filling No. 1: rinse the cod fillet and dry it with napkins. Cut the cod fillet into small pieces and send to a bowl. Put the finely chopped onion in the cod, sprinkle with salt, pepper and stir. This filling can be supplemented with grated hard cheese.
Filling number 2: put canned food in a bowl and chop with a fork. Add chopped green onions, grated processed cheese to the chopped fish and mix.
Beat butter, kefir, salt and eggs with a whisk. We fill in the soda, immediately add flour in parts and knead the dough in consistency similar to sour cream.
Grease the heat-resistant form. Pour out the prepared batter (½ part) and spread over the bottom. Carefully lay out the prepared filling from fresh or canned fish on the batter and fill it with the rest of the dough.
We send a fragrant jellied pie to the oven at 220 degrees for 30-33 minutes. During this time, the cake will be covered with a golden crust. Take out the delicious pie, leave for 10-12 minutes, carefully remove and serve.

Puff pastry fish pie

Fillings for puff pies it is best to cook with fresh fish and complement them with creamy, melted or hard cheese. Puff pastry fish pie can be made quickly and easily using store-bought dough. Pies made from fresh red fish (salmon, coho salmon, trout) are especially aromatic.

Ingredients:

Puff pastry - 1 pack (500 gr.);
Trout fillet - 500 gr.;
Cream cheese (Mascarpone or Philadelphia) - 200 gr.;
Chicken egg - 1 pc.;
Dill - 3 branches;
Lemon juice - 1 tablespoon;
Ground cumin - ½ tsp;
Ground pepper;
Salt.

Preparation:

Take out the frozen puff pastry one hour before cooking.
To speed up the process, we take the finished red fish fillet. Wash the fillet, chop finely and sprinkle with lemon juice. Add chopped dill, ground cumin, pepper, salt, Mascarpone to the prepared fish and mix.
Divide the puff pastry in half. Lightly roll out one half to fit the mold, send it into a greased mold and form the sides.
Put the fragrant trout filling in an even layer on the dough. Roll out the other half slightly, cover the cheese filling and hold the edges of the two pieces together tightly. In the middle, we make a puncture with a knife and form a hole so that hot air comes out during baking and does not tear the edges of the cake.
Grease the prepared pie with a beaten egg and bake at 200 degrees for 25-30 minutes, until it is browned and covered with a crispy crust. Remove the fragrant trout pie, leave for 5 minutes, cut and serve hot. If the filling is supplemented with chopped raw potatoes, then put the oven at 180 degrees and bake the cake for about 1 hour.

Yeast Dough Fish Pie Recipe

You can make a 100% yeast cake if you use fresh ingredients and follow the recipe strictly. They are cooked with a variety of fish fillings. A pie with a complex filling is called "Kulebyaka", and with the addition of potatoes and onions "Siberian pie".

Ingredients:

Flour - 5 glasses (650 gr.);
Water - 600 ml.;
Vegetable oil - 170 ml.;
Active dry yeast - 2 tablespoons;
Chicken egg - 1 pc.;
Sugar - 4 tablespoons;
Fresh fish fillet - 800 gr.;
Potatoes - 4-5 pcs.;
Onions - 2 pcs.;
Butter - 50 gr.;
Ground pepper;
Salt.

Cooking steps:

We heat the water for the dough to 35-40 degrees, if it is higher, then the yeast will die and the dough will not foam. Pour warm water into a bowl, add active yeast, flour (6 tablespoons), sugar and stir until the sugar dissolves. Leave the yeast mixture in a warm place for 15 minutes, until frothy.
Mix the flour in a large bowl with salt (2 tsp) and, as the dough is suitable, pour into a bowl. Add oil and knead the dough with your hand for 4-6 minutes, until it lags behind your fingers. We give a rounded shape and leave in a warm place for 15 minutes, until the dough rises 1.5 times.
Cut the fish fillet (white or red) finely, peeled potatoes - into slices, onions - into strips.
Put the dough on the surface with flour and halve it. Roll one half into a thin layer and place on a greased baking sheet. Put the prepared potato circles on the dough, retreating from the edges by 2-2.5 centimeters. Sprinkle the potatoes with salt and pepper and lay out the fresh fish. Add the onion on top of it, sprinkle with pepper, salt and distribute the pieces of butter.
Roll out the second half a little less than the first, cover the cake and fasten the edges tightly. To add beauty to the cake, leave a little dough and cut out various decorations from it.
To get a golden color when baking, grease the dough with a beaten egg. We send a delicious pie to the oven at 180 degrees for 70-75 minutes.

Fish and Rice Pie

Pies with such a filling can be baked from ready-made puff, yeast, quick jellied or unleavened dough... The filling is prepared from fresh or canned fish. To make the pie with fish and rice juicy, the filling is supplemented with onions, and fresh fish is pre-fried for flavor. 600 gr. fish or canned food take 100 gr. rice. Rice is boiled until soft, washed and discarded in a colander. The fish is chopped, cooked rice, chopped onion, salt, pepper are added to it and mixed.

Open Canned Fish Pie

An open canned fish pie never turned out dry, if the filling is covered with grated cheese and sour cream or poured with whipped sour cream and eggs. Any dough can be kneaded, but especially delicious pie will turn out from unleavened dough.

Ingredients:

Flour - 150 gr. (+ 1 tbsp.);
Margarine - 110 gr.;
Sour cream - 220 gr. (+ 3 tbsp.);
Baking extinguished soda - ½ tsp;
Canned fish (saury, mackerel) - 1 can;
Green onions - 1/3 bunch;
Chicken egg - 4 pcs.;
Salt.

Preparation:

Melt margarine, cool slightly and pour into a bowl. Add sour cream (3 tablespoons), salt, soda to the margarine and mix. Put the flour in portions and knead the smooth dough.
Roll out the dough with flour on the surface, put it in a mold, forming sides, and make punctures with a fork.
Grind the canned fish and put it on the dough. Sprinkle with chopped green onions.
In a bowl, beat sour cream, eggs and flour (1 tablespoon). Fill the fish filling with the prepared mixture. We bake a delicious open pie at 180 degrees for 45 minutes.

Beer Pie Recipe

Fresh or canned fish tarts are made with a light beer-based dough, which adds an airy and delicate texture. For 2 glasses of flour, take ½ liter of beer and about 200 gr. culinary margarine. First, the dough is prepared as a shortbread, cold margarine with flour is rubbed with your fingers, then light beer is poured in and a dense dough is kneaded, which is cooled for 10-15 minutes. The filled dough is baked at 200 degrees for 40 minutes.

Fish pies occupy a special place in Russian cuisine, being a symbol of home warmth and comfort, and during their existence, a huge number of recipes for the preparation of this dish have accumulated. Fish pies are good because they do not require significant time and financial costs. They are prepared very quickly from simple available products, and the result exceeds all expectations. Fish pies are very tasty and satisfying, so they can be served not only as an appetizer, but also as a main course.

To make fish pies, you can use almost any type of dough - yeast, unleavened, puff, jellied, shortbread, cottage cheese or kefir-based dough. As for the filling, there are even more options here - perch, carp, pike, halibut, cod, muksun, whitefish, salmon, trout, salmon, tilapia, pangasius, hake, greenling, pike perch, sturgeon and chum salmon are perfect for pies. When making fish pies with pink salmon, add additional butter to the filling so that it does not get too dry. The main rule when choosing fish for pies is to have few bones in it. In addition to the fact that fish for pies can be used in the form of canned food (tuna is perfect here) or fillet, the filling can be supplemented with a wide variety of ingredients, for example, potatoes, cabbage, onions, carrots, tomatoes, broccoli, mushrooms, eggs, cheese, rice, buckwheat and herbs. Such a variety of variations allows you to cook fish pies with their own exceptional zest and unique taste every time.

Fish pies can be open or closed, which gives an extra reason for culinary experiments and the fulfillment of gastronomic fantasies. Despite its simplicity, fish pies can become a real decoration of the festive table if they are beautifully decorated. For example, an open cake can be decorated with a net of thin strips of dough, and a closed one can be made a real masterpiece, complementing it with various dough figurines, for example, flowers or carved leaves.

Before baking, the surface of the pie can be brushed with a beaten egg to create a crispy golden crust, but to give the pie a shine, after baking it should be brushed with sweetened water. If you are making a closed fish pie, it is recommended that you make a few holes in the top with a fork or knife to get the steam out. Finished fish cakes are best sliced after they have cooled slightly so that the dish will not crumble. The pie can be served both hot and chilled, and sour cream or light cream-based sauces will be an excellent addition to it. Already want to try this wonderful treat as soon as possible? Then choose one of our recipes and run to the kitchen!

Ingredients:
400 g fish fillet,
3 cups flour
200 g butter
2 onions
1 egg,
1/2 cup milk
1 pack of baking powder,
3 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons lemon juice
1/2 teaspoon salt
spices to taste
dill or parsley.

Preparation:
Beat eggs with milk using a mixer, then add melted butter and beat again. Mix flour, baking powder and salt and add to the egg mass, stirring thoroughly to obtain soft dough... Cut the fish fillet into pieces, season with salt and spices to taste, drizzle with lemon juice. Divide the dough in two and roll them out into a rectangle or square. Place one part of the dough on a baking sheet lined with parchment paper. Distribute the fish fillets evenly over the dough, a little short of the edge, put onion sliced in half rings on top and grease the filling with mayonnaise. Sprinkle with chopped herbs and cover with a second layer of dough on top, pinching the edges. Grease the surface of the pie with sour cream and bake in an oven preheated to 200 degrees for 40 to 60 minutes.

Quick Jellied Pie with Canned Fish, Onions and Egg

Ingredients:
Dough:
2 cups of flour,
2 eggs,
250 ml of kefir,
100 g mayonnaise
1 teaspoon salt
1 teaspoon baking powder.

Filling:
1 can of canned fish,
3 eggs,
1 medium onion
vegetable oil.

Preparation:
Boil hard boiled eggs. Prepare the dough by mixing kefir with eggs and mayonnaise, and then adding flour, baking powder and salt. You should have a smooth batter like pancake dough. Heat some vegetable oil in a skillet and fry the onions until golden brown. Drain the oil from the canned fish, mash it with a fork and stir in the onion and finely chopped eggs. The filling is ready. Grease a baking dish with butter and pour out half of the dough. Spread the filling evenly and pour out the remaining dough. Bake the pie in an oven preheated to 180 degrees for 30 to 40 minutes.

Yeast pie with fish fillets and cabbage

Ingredients:
For the test:
250 g flour
1 egg,
70 g sour cream,
50 m of water,
6 g dry yeast
3 tablespoons of vegetable oil
1 tablespoon sugar
1/2 teaspoon salt.

For filling:
400 g fish fillet,
1/2 small fork of cabbage
2 small onions
100 ml of cream.

To grease the cake:
1 tablespoon cream
1 teaspoon vegetable oil.

Preparation:
Mix sifted flour with yeast, add warm water, egg, sour cream, vegetable oil, salt and sugar. Knead the dough, cover and let rise twice.
Fry the chopped onion in oil until golden brown, set aside. Fry the chopped cabbage with the cream until all the liquid has evaporated. Season with salt to taste and stir with chopped dill. Season the finely chopped fish fillets with salt and pepper.
Knead the finished dough and divide into 2 pieces of different sizes. Put most of the dough in a greased pan, forming the sides of the future cake. Place the fish fillet, then the onion and cabbage. Cover with the remaining dough and pinch the edges. Cover the baking dish with cling film and let the cake rise. Mix the cream with vegetable oil and, using a cooking brush, brush the top of the pie with the mixture. Bake in an oven preheated to 190 degrees for about 35-40 minutes, until the cake is browned.

Ingredients:
Dough:
500 g flour
250 ml of milk
1 egg,
1 package (11 g) dry yeast,
2 tablespoons sour cream
1 tablespoon sugar
50 g butter
1/2 teaspoon salt.

Filling:
400 g fish fillet,
150 g rice
1 onion
30 g butter
greenery,
salt and spices to taste.

Preparation:
Dissolve sugar and yeast in warmed milk, let it brew for 5 minutes until foam appears on the surface. Then add melted butter, sour cream and salt. Mix well with a whisk and add flour. Knead the dough, form a ball out of it, put in a deep dish, cover with a towel and put in a warm place for 1 hour.
While the dough is right, prepare the filling. To do this, boil the rice until half cooked, cut the fish fillet into small pieces and mix everything together with chopped onions and finely chopped herbs. Season the filling with salt and spices to taste.
Knead the finished dough slightly and divide into two parts - a large (about 2/3 of the total dough) and a smaller one. Roll out most of it and place in a greased baking dish, forming the sides of the pie. Place the filling and cover it with a smaller piece of dough, rolled into a flat cake. Trim off excess and pinch edges. Grease the top of the pie with a beaten egg and bake in an oven preheated to 200 degrees for 30-40 minutes.

Open pie with fish, mushrooms and cheese

Ingredients:
300 g puff pastry
200 g red fish fillet,
100 g of mushrooms
100 g of hard cheese
2 eggs,
150 ml cream
2 tablespoons flour
4 tablespoons sour cream
1 tablespoon lemon juice
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Cut the fish into pieces, add a little salt and sprinkle with lemon juice. Beat eggs, cream, sour cream and flour until smooth, season with salt and pepper to taste. Put a layer of dough, adjusted to the size of the mold, into a greased form, and form the sides of the future cake. Place the fish fillets, chopped mushrooms and cheese into small cubes, alternating the ingredients with each other. Pour the filling with the creamy mixture and bake in an oven preheated to 200 degrees for about 40 minutes, until a golden brown crust appears on the pie.

Pie with canned fish and potatoes in a slow cooker

Ingredients:
1.5 cups flour
1 glass of sour cream
2 potatoes,
1 small onion
1 can of canned fish (e.g. saury)
3 eggs,
2 tablespoons mayonnaise
10 g baking powder
1 tablespoon sesame seeds
butter,
salt to taste.

Preparation:
In a bowl, beat eggs, sour cream and mayonnaise. Add flour and baking powder and stir until smooth. Drain the oil from the fish and mash with a fork. Grease a bowl of a multicooker with butter and sprinkle with sesame seeds. Put half of the dough into a bowl, then put the potatoes cut into thin slices, finely chopped onions (if desired, you can lightly fry them in a pan in butter beforehand) and fish. Spread out the second half of the dough and set the "Bake" mode to 45 minutes.

Fish pies are a wonderful dish for weekdays and holidays, and letting your imagination run wild, you can always surprise your family and friends with delicious culinary masterpieces! Bon Appetit!

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