Puff pie with canned fish. Culinary recipes and photo recipes Puff pastry pie with canned
Pie with canned fish made from store-bought puff pastry - recipe with photo:
Take the finished puff pastry out of the packaging and defrost it at room temperature.
In the meantime, let's prepare the pie filling.
Wash the leeks thoroughly and cut them into half rings (we use the white and light green parts for cooking; the top can be used to flavor broths).
Melt the butter in a frying pan and pour a couple of tablespoons of vegetable oil into it. Lay out the leeks and sprinkle them with sugar and a mixture of dried herbs.
Over medium heat, fry/simmer the onion until soft (about 15 minutes). Let it cool down.
Boil 3 chicken eggs and cool. We peel them and cut them into cubes or, if desired, grate them on a coarse grater.
We also chop washed and dried fresh herbs.
In a bowl, combine the cooled leeks, eggs, chopped herbs and canned fish mashed with a fork (if the fish has bones, then be sure to take them out first). Season everything with ground black pepper. Mix thoroughly. If desired, if the fish is not salty enough, add additional salt to the filling.
To fill the pie, combine the cream and the remaining chicken egg, season the mixture with a pinch of salt and pepper.
Roll out the defrosted puff pastry onto a floured work surface into a rectangular layer. We separate about 1/3 from it, this amount of dough will be needed to form the top of the pie.
We form a layer cake with canned fish: transfer most of the dough to a baking sheet. Spread the filling on top in an even layer, leaving the edges of the dough (about 3 cm) empty. We fold the free edges up, thus, as shown in the photo, we form the sides of the pie.
Pour the filling with the previously prepared mixture of cream and eggs (reserve 3-4 tablespoons of the filling to grease the top of the pie).
Divide the remaining dough into narrow strips and place them in a lattice shape on top of the filling. Brush the cake with the reserved filling and, if desired, sprinkle the surface with sesame seeds.
Bake a layer cake with canned fish and onions for 30-40 minutes at 180 C.
A simple and quick pie with canned fish is ready!
Cut into portions and serve.
This layered fish pie is delicious to eat both immediately after baking and after it has cooled completely.
Today we will bake a pie with canned fish from puff pastry. This recipe is one of those that requires the bare minimum of effort, provided the dough is ready-made or store-bought. Well, canned fish are a great help if you don’t want to bother with fish and fillet it.
In principle, you can use any canned food. We decided to make a canned pink salmon pie. Thanks to the marinade, the fish and, accordingly, the pie are not dry, but rather juicy. Well, puff pastry is a fairy tale: the baked goods made from it are very soft.
So, to prepare the pie we need:
- canned fish - 2 cans,
- puff pastry dough - 500 grams,
- hard cheese - 100 grams,
- onion - 1 pc.,
- rice - 100 grams,
- salt, spices - to taste.
Fish pie recipe
1. If the dough is frozen, then first of all you need to defrost it and let it rise.
2. Cook the rice: fill it with water based on the ratio of 1 to 2, that is, you need twice as much water as rice, add a little salt and cook over low heat until the water evaporates. Let it cool a little.
3. Three cheese on a coarse grater.
4. Cut the onion into small half rings.
5. Drain the marinade from one can of canned food, not from another, put the canned food in one container and turn it into a paste using a fork.
6. Divide the dough into two parts (if possible, one of them should be made a little larger - this will be the bottom layer of the pie with some extra on the sides). Roll out the first half of the dough into the shape of a baking sheet and place it on the same baking sheet greased with vegetable oil.
7. Now first place onion half rings on the dough.
9. Then - also in an even layer of canned food.
10. Sprinkle cheese on top.
Puff pastry pies are a real find for those who want to feed their family deliciously, but who are sorely short of time. Puff pastry really helps a lot in such situations: you just need to decide on the filling, and in just a few minutes the pie will be formed and sent to the oven.
Well, the filling of such pies can be anything: berries and fruits, jam and preserves, chocolate spread and ground poppy seeds with nuts - this is if we are talking about sweet pastries. But puff pastry is also ideal for savory pies. Boiled chicken fillet, cheese, mushrooms - the filling can be very varied.
One of the simplest options is canned fish. They are always at hand and are very helpful, because fish pie made from puff pastry with canned food turns out really very tasty and appetizing. And it takes a minimum of time to prepare such a filling.
I can’t say that such a dish is suitable for a festive feast, because it is a fairly simple puff pastry pie with canned fish. But in order to quickly and tasty feed your family or solve the problem of what to take with you to work or on the road – it’s quite enough.
Ingredients:
- 500 g ready-made puff pastry;
- 2 chicken eggs;
- 3-4 tablespoons dill (chopped);
- 5-6 green onions;
- 1 can (240 g) canned fish;
- salt to taste;
- 1 yolk – for greasing;
- sesame seeds - for sprinkling.
How to make puff pastry pie with canned fish:
We take the puff pastry out of the freezer in advance, place it on a lightly floured surface (so that when defrosted it does not stick to the work surface) and cover with cling film to prevent it from drying out. We keep the dough like this until it is completely defrosted - about 40 minutes. Roll out the defrosted dough to a thickness of 3-4 mm, moving in one direction (up - down or left - right) so as not to disturb the layers. If you have dough in 2 sheets, roll them out in the same direction, making sure they remain the same size.
Boil the eggs hard, cool in cold water and peel them. Cut into small cubes, approximately 4-5 mm. Finely chop the dill and green onions.
We take the pieces of canned fish out of the jar, leaving the liquid in the jar. Transfer them to a plate and mash with a fork. Combine mashed canned food, egg and herbs. Mix carefully and thoroughly. Taste the filling and add more salt if necessary.
Place the filling on half of the dough (if you have 1 layer), not reaching the edges of the dough by 7 - 10 mm. If you have dough in sheets, spread the filling on 1 sheet in the same way.
Cover the filling with the second half of the dough (or the second sheet) and securely fasten the edges. Fold the pinched edges down. Transfer the pie to a baking tray covered with baking paper.
Using a sharp knife, make parallel cuts on the surface of the pie every 2.5 - 3 cm, not reaching the edges of the pie by 2-3 cm.
Now we need to grease the cake with yolk. Add 1 teaspoon of water to the yolk and mix well with a fork or whisk. Using a pastry brush, brush the surface of the cake with yolk and water. Sprinkle with sesame seeds.
Place the baking sheet with the pie in an oven preheated to 180 degrees C and bake for 25 - 30 minutes, until golden brown.
Calories: Not specified
Cooking time: Not indicated
Today I suggest you prepare a wonderful puff pastry pie with canned fish, which can be served as a main dish for dinner or as a snack on the holiday table. You have no idea how tasty it is, and most importantly, how fast it is. But once you try this dish, you will cook it quite often, I know this from my own experience. Moreover, its preparation does not require any special expenses, either time or financial, the products are absolutely affordable and simple, and even a schoolchild can cope with the technological processes.
The fact is that I found this recipe in my mother’s old notebook, and I remembered that sometimes she prepared such a snack. But not as often as we would like, because for this it was necessary to tinker with the preparation of the real thing for a long time. I decided to simplify my task, since now you can easily buy any frozen dough in the store. Thus, the time for preparing this wonderful snack was reduced literally several times. Judge for yourself, the preparatory processes to prepare the filling and roll out the finished dough only take 5-10 minutes, and the baking process itself takes 25-30 minutes. Now, having made some simple mathematical calculations, we find that within an hour you can put such a delicious fish pie on the table and treat yourself and your household to a hearty, original taste.
And this is achieved thanks to a simple but very interesting filling of raw potatoes, canned fish and a filling of hard cheese and chicken eggs. As a result of baking, we get a pie with a crispy dough and a juicy filling of potatoes and fish under a cheese crust.
Ingredients:
- canned fish (saury, pink salmon, tuna) - 1 can
- sheet dough (puff pastry) - 500 g
- potato tubers - 5-6 pcs.
- hard cheese - 100 g
- chicken eggs - 2 pcs.
- salt, spices
How to cook with photos step by step
Take the dough out of the freezer and defrost completely. In the meantime, let's get started with the filling.
Peel the potato tubers, wash, dry with a napkin and cut into thin slices. 
Next, grind the hard cheese on a coarse grater and mix with salt. 
We take the canned fish out of the can and mash it with a fork.
Now roll out the dough, very carefully and only in one direction, and place it on a greased baking sheet. Heat with a fork. 
Now we place the fish on top of it and distribute it evenly throughout the dough. 
Next, lay out a layer of potato slices.
Fill the potatoes with egg and cheese filling. 
Place the baking sheet in the preheated oven for 25-30 minutes. As soon as we see a golden brown crust, you can take out the pie and serve it to the table. 
It is also easy and tasty to prepare
