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Puff pie with canned pink salmon and rice. Pink salmon pie recipes

We present to your attention a recipe for a very mouth-watering fish pie.

It turns out to be very satisfying and juicy. You can easily both please your household for a family dinner and meet guests. Everyone will appreciate it, do not hesitate. It is impossible not to love this yummy. Fish tarts are always popular on my table. I recommend everyone to try this delicacy. Save the recipe.

The right ingredients

For filling

For the test

  • 150 ml fermented baked milk or kefir
  • 400 gr flour
  • 1 egg
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon vegetable oil

We start the process

  1. First of all, we wash the rice and send it to boil, while adding a little salt.
  2. We start preparing the dough. To do this, heat a little fermented baked milk or kefir, add salt, granulated sugar and soda. Mix everything well. We should have small bubbles. Then we drive in an egg, pour in vegetable oil and mix well again. Then add flour in parts, while stirring the dough with a spoon. We knead the dough. As a result, we should get it soft and obedient. We make a bun out of it and wrap it in cling film.
  3. We start preparing the filling. To do this, peel the onions and chop them finely. Then we send it to a preheated pan with a small amount of vegetable oil to fry until golden brown. Then we remove the backbones from the canned pink salmon and knead the fish. It is not necessary to knead it very finely.
  4. Then we divide the dough into two parts: one should be larger than the other. The part that is larger is required to be rolled out and put in a mold, previously oiled. Then put the prepared and chilled rice into it. On top - onion together with the oil on which it was fried, and spread the canned pink salmon in the next layer.
  5. Roll out the second part of the dough and place it on top of everything. Then we connect the edges and make a hole in the middle so that steam comes out.
  6. We grease our pie with an egg or milk and place in the oven, preheated to 190 degrees, for 30-35 minutes. After 15 minutes, be sure to look at the cake. If it is very browned upwards, then cover it with a sheet of foil.

Bon Appetit!

The combination of fish and potatoes is classic. These two products are often used in baking fillings. Make a pie with canned fish and potatoes can be done quickly enough, but the resulting baked goods are hearty and, importantly, very tasty.

Pastries stuffed with potatoes and canned fish can be served as an appetizer or as a main course, as the pie turns out to be very satisfying. For baking, you can use any unsweetened dough, you can knead it yourself or buy it in the store in the frozen convenience foods section.

Raw or pre-cooked potatoes are used for the filling; some recipes use mashed potatoes. You can take almost any canned food. But still the most delicious pies are obtained with canned food in own juice or prepared with the addition of oil. The fish can be put in whole pieces or pre-mash with a fork.

Onion is most often used as an additive to the main components. You can also use herbs, cheese, fresh or canned vegetables.

Interesting facts: The world's oldest canned food was discovered in the tomb of Tutankhamun. These were the ducks in olive oil packed in earthen cups glued together from two halves. After 3000 years, the product was conditionally usable. Of course, archaeologists did not try this meat, but the dogs ate it with pleasure.

Quick pie with potatoes and canned pink salmon

If you need to serve pastries quickly, then the best option will become cooked with kefir.

  • 250 ml of kefir;
  • 2 eggs;
  • 1 cup flour;
  • 1 onion;
  • 1 potato;
  • 2-3 tablespoons of oil for frying;
  • 1 can of canned pink salmon;
  • 1 teaspoon baking powder.

We break the eggs, add some salt to them, pour in kefir and add baking powder. Beat all this. Then add flour through a sieve. It turns out to be quite liquid.

We heat the oil in a frying pan, fry the potatoes cut into strips on it. When the potatoes are soft, salt them and add finely chopped onions and fry them all together until the onions are cooked.

Put part of the dough into a well-oiled form. Then we lay out the cooled fried potatoes with onions, and the second layer is pieces of canned fish without liquid. We spread the top layer of the dough. Cook the pastries in the oven for about forty-five minutes at 180 ° C.

Yeast cake with fried potatoes and saury

Lush and soft pie from yeast dough everyone will like it. Let's cook it with canned saury and potatoes.

  • 1 tablespoon dry yeast;
  • 0.5 teaspoon salt;
  • 1 tablespoon granulated sugar;
  • 0.5 cups odorless vegetable oil;
  • 1 glass of milk or water;
  • 400 gr. flour;
  • 2 cans (250 gr.) Of saury;
  • 2 potatoes;
  • 1 onion;
  • 1 egg.

Mix yeast with sugar and salt, add water and add flour little by little. When the dough begins to resemble kefir in density, we leave it warm for thirty minutes. Then add oil, mix and, sprinkling with more flour, knead the non-sticky soft dough... We put it for proofing in a warm place, covering the dishes with a lid. After 40-60 minutes, put the dough on the board and proceed to cutting the pie.

Read also: Puff pastry pie with potatoes - 13 recipes

For the filling, you need to cut the potatoes into thin strips. Pour salted boiling water over it and simmer on the stove for about two minutes. Throw in a colander, salt and pepper. WITH canned saury drain the liquid, knead the fish, removing the bones. Cut the onion into thin rings.

Divide the dough into three parts. The smallest part will be used for decoration, the largest for the bottom of the cake, and the middle for the top part.

Roll out most of the dough into a cake, transfer it to a baking sheet. We lay out potato slices on it. Spread the pieces of canned fish over the potatoes. Sprinkle the fish layer with onion rings. Cover the cake blank with the second layer of dough, pinch the edges. We make a hole in the upper part. We make cake decorations from the remains of the dough. Let the product stand fifteen minutes apart, then grease with a beaten egg. We bake for about fifty minutes at 180-190 degrees.

Batter pie with mayonnaise

Another version of a batter jellied pie is prepared with mayonnaise. Let's prepare it with canned sardines, potatoes and boiled eggs.

  • 2 cans of sardines;
  • 3 eggs in the filling and 3 eggs in the dough;
  • 2 potatoes;
  • 1 onion;
  • 200 ml mayonnaise;
  • 200 ml sour cream;
  • 250 g flour;
  • 1 teaspoon baking powder
  • salt and seasonings to taste.

Boil potatoes and two eggs, cool and peel. Cut into cubes. Mash canned fish with a fork, finely chop the onion.

The dough prepares very quickly. To prepare it, mix sour cream with mayonnaise and raw eggs. Pour baking powder and flour into this mass, knead everything until smooth. We add some salt to the hired. But keep in mind that mayonnaise is quite salty.

We mix the ingredients of the filling - cubes of potatoes and boiled eggs, onions and sardines. Add some salt and pepper if necessary.

We take the form, line it with parchment (if used Silicone molds, then it is not required to cover it). We spread most of the dough. Then we distribute the filling. Cover it with the rest of the test. If the filling protrudes a little under a thin layer of dough, it's okay, the cake will rise when baking. Cooking at 180 degrees until golden brown, it will take about 35-40 minutes.

Poured pie with canned salmon and sour cream

Can be cooked bulk pie, mixed with sour cream, it turns out to be tender and porous.

  • 2 eggs;
  • 300 gr. sour cream;
  • 100 ml of sunflower oil;
  • 1 cup flour;
  • 1.5 teaspoon baking powder;
  • 1 can of canned salmon;
  • 3 potatoes;
  • 1 onion;
  • spices and herbs to taste.

Stir the sour cream with the addition of raw eggs and baking powder. Add salt to the mixture, you can use other spices. Sift the flour, add to the mixture, stir so that not a single lump remains. The dough will be liquid, like sour cream.

Rub the potatoes on a coarse grater, add salt and squeeze the juice in a couple of minutes. Lubricate the form from the inside, sprinkle with flour. Pour half of the dough. We spread grated potatoes on it, level them. Distribute thin half-rings of onion evenly from above. The next layer is mashed canned fish, sprinkled with finely chopped herbs. The top layer is the remaining dough. We bake for about forty minutes at 200 degrees.

Puff pastry potato pie

Can be prepared very quickly. But only if you buy the dough ready-made, and not cook it yourself, since it takes several hours to prepare the classic puff pastry. You can take the dough for such a cake unleavened or yeast, this is a matter of taste. Products from unleavened dough are more crumbly and crispy, yeast puff pastry softer, but fewer layers.

  • 2 cans of canned fish;
  • 4-5 boiled potatoes;
  • 2 onions;
  • 500 gr. ready-made dough;
  • 2 boiled eggs;
  • 1 raw egg for lubrication;
  • spices to taste.

Read also: Jellied pie with potatoes - 18 recipes for hearty pastries

Roll out the dough into two identical layers, the first will be the bottom, and the second will be the top of the pie. Transfer the first layer to a pre-greased baking sheet. On top of it we lay out circles of boiled potatoes. We cut the potatoes thinly, it will be tastier this way.

Knead canned fish, removing bones, if any. Finely chop the onion. Mix fish, onion and diced boiled eggs... If desired, the filling can be supplemented with chopped herbs. We spread this mixture on top of the potatoes.

Cut out a hole in the center of the second layer, put it on top of the filling. We pinch the edges well and turn them down. Grease the top of the pie with a beaten egg. We cook for about twenty to twenty-five minutes at 200 degrees.

Quiche with canned fish from shortcrust pastry

This open pie is made from shortcrust pastry, it has a crumbly base and a very delicate filling.

  • 150 g butter;
  • 250 g flour;
  • 3 eggs (1 piece in the dough, 2 in the filling);
  • 2 cans of canned salmon;
  • 2 boiled potatoes;
  • 50 gr. hard cheese;
  • 200 ml of milk;
  • spices.

Cut the cold butter into thin shavings, mix it with flour. Quickly rub this mass with your hands, you should get a more or less homogeneous small crumb. Beat the egg and salt separately. Pour the egg into flour crumbs, knead the dough, roll a ball out of it. We wrap it in a bag and send it to the cold for one hour.

We transfer the cooled dough into a mold so as to cover not only the bottom, but also the lower part of the walls. Put parchment on the dough, on which we pour beans or dry peas. This is necessary so that the bottom of the cake does not rise when baking. Cooking the base for 15-20 minutes at 180 degrees.

Knead the canned fish into pieces. Cut boiled potatoes into small cubes, mix with fish. Beat the remaining eggs with milk and spices separately, remember to add a little salt. Cut the cheese into small cubes, you can grate it. Put the filling on the baked dough, put the cheese on top.

Pour out the fill. Cook at 180 degrees for about one hour. The quiche is best served hot or warm.

Canned Fish Flip Pie

Quite a simple recipe according to which you can make a shape-shifting pie with canned fish.

  • 5-6 potatoes;
  • 4 eggs;
  • 2 cans of canned fish (250 g each);
  • 2 onions;
  • 200 gr. champignons;
  • vegetable oil for frying;
  • 200 gr. mayonnaise;
  • 4 eggs;
  • 1 teaspoon baking powder
  • 10 tablespoons of flour;
  • spices to taste.

Let's start by preparing the filling. Chop the onion arbitrarily - in small pieces or in smaller pieces. Fry it in oil. Cut the champignons into thin slices, add to the onion and fry everything together until the excess liquid evaporates. Add some salt, add your favorite spices. We cool it down.

Take out the canned fish from the jars, knead it with a fork, removing the bones. Peel the potatoes, cut them very thinly. To do this, we will use a special grater or vegetable peeler. The slices must be translucent, otherwise they will not bake.

Now you need to make the dough. To do this, put mayonnaise in a bowl, break eggs there, add baking powder, and then add flour. Stir everything well until completely homogeneous.

We shape us a shape-shifter. To do this, grease the form with butter, lay out thin pieces of potatoes, which are lightly salted and pepper. Then we spread fried mushrooms with onions, then we distribute canned fish... Pour the dough over the filling, level. Cook at 200 degrees for about forty-five minutes. Turn the finished pie onto a dish with potato slices up.

Lean Pie with Raw Potatoes and Onions

Fish is on the list of foods that are allowed on some fasting days. That's why fish pie often appears on the tables of people who are fasting. Let's make a lean yeast cake with raw potatoes and canned fish.

  • 5 potatoes;
  • 500 gr. flour;
  • 200 ml of water;
  • 3 tablespoons of vegetable oil;
  • 3 onions;
  • 2 cans of canned fish;
  • 25 gr. pressed yeast;
  • 1 teaspoon sugar

    • We crush the compressed yeast, stir it in warm water adding sugar there. Let the mass stand for a quarter of an hour. As soon as you notice that a light foam has appeared above the surface of the liquid, you can proceed to the next step.

Yes, I liked it so much for its simple preparation and variety of tastes that now I constantly bake pies based on it. Until now, the pies have been sweet, the recipes for which can be viewed and. There were also sweet pies that did not make it to the pages of my blog for their unsightly appearance, which did not prevent them from being insanely tasty. Now it was the turn of the unsweetened chopped dough pie.

To make a pie with canned pink salmon, we need:

for a large mold with a diameter of 30 cm

for unsweetened chopped dough

  • 300 grams of flour
  • 150 grams of margarine or butter (I made with margarine),
  • 1 teaspoon salt
  • 150 grams of low-fat sour cream (10-15% fat),

For filling

  • 2 cans of canned pink salmon (any fish will do, I just had pink salmon in my fridge),
  • 1 head of onion,
  • 200 grams of sour cream,
  • 3 eggs,
  • 2 tablespoons flour
  • greens.

Recipe for making a pie with canned pink salmon.

Unsweetened chopped dough is prepared in the same way as sweet dough. I described in detail the stages and nuances of its preparation. But still, I will briefly recall the main points.

  1. Let's prepare butter and flour crumbs. To do this, put sifted flour, pieces of frozen margarine and salt into the food processor (using a knife attachment). Chop the flour and butter.
  2. Add sour cream and knead a soft dough.

On a table sprinkled with flour, roll out the dough to the size of the mold, put it in it and form the sides. We will make pricks at the base of the dough with a fork and put the mold in the refrigerator for 30 minutes.


For filling salt the liquid with canned food, mash the pink salmon with a fork.

Peel and chop the onion. I cut it coarsely, because I like it when it crunches slightly in fish pies, but you can also cut it finely. Add the onion to the fish and mix.

Let's prepare the egg-sour cream filling ... To do this, mix the eggs with a whisk or fork with sour cream, add flour and stir thoroughly so that there are no lumps. Add finely chopped greens (I only had dill in the refrigerator, its taste blended very well with the overall taste of the pie) and mix again.

Preheat the oven to 200 degrees. We put the base for the pie in the oven and bake it for about 15 minutes. After that, evenly spread the fish filling and egg-sour cream filling on the base.


We bake the fish pie for another 15-20 minutes, until the filling is completely set.

Remove the finished cake from the oven and let it cool slightly. After that, the pie can already be taken out of the mold, cut into portions and serve.


As in the case with, this pie, in my opinion, tastes much better when cold.

Bon Appetit.

Pink salmon is perhaps the most affordable red fish that can be easily purchased in a store.

Particularly attractive is the cost of a fresh or frozen product, from which a lot of different delicacies can be prepared.

If you are lucky enough to become the owner of this wonderful fish, then we strongly recommend making pink salmon pies. By the way, many of them can be cooked with canned food.

Pink salmon pie - general cooking principles

Any pie consists of filled dough and fish pie is no exception.

Dough... You can use any: yeast, puff, shortbread, aspic, homemade or purchased. We choose according to your taste and possibilities. Most often, the filling is laid between two tortillas, but you can also cook open pies with pink salmon. In this case, cheese is used for sprinkling, which not only gives the dish a beautiful look, but also keeps the filling juicy.

Filling... You can also take any pink salmon: fresh, frozen, canned, salted or lightly salted. Pies can be prepared both with raw fish and pre-fried or boiled. Onions are a frequent companion of fish filling, but garlic is rarely used. Other products are also added: various vegetables, cheese, eggs, sauces. Also, there are no restrictions on the type and amount of spices, pink salmon loves them.

The pie is baked in the oven, usually no more than 40 minutes. For the crust to acquire appetizing view, before baking, the dough is greased with an egg. If this has not been done, then after cooking, you can grease the hot pie with butter and it will acquire an incomparable aroma, beautiful color.

Recipe 1: Pie with pink salmon yeast

For this pink salmon pie, you need fresh fish. If it is frozen, then you need to thaw it in advance. We will cook the pie dough by hand, but you can use a bread maker.

Ingredients

For the test:

500 grams of flour;

300 grams of water;

10 grams of dry yeast;

Half a spoonful of salt;

Two tablespoons of sugar;

30 gr. oils.

For filling:

Two onions;

700 grams of pink salmon.

You will need one to grease the cake. fresh egg.

Preparation

1. Sift flour. Dissolve sugar, salt, dry yeast in warm water and add a glass of flour. Set aside, let the talker stand for half an hour. During this time, the yeast will disperse, and the dough will increase in size. Then add the rest of the flour, add butter and knead the dough. We put it in a warm place.

2. Cut the pink salmon into fillets, remove the bones and skin. Cut into cubes.

3. Peel the onions, chop them into cubes and fry in oil for two minutes.

4. Add fish, cook together for another 5 minutes, season with salt, any spices. You can add special mixtures.

5. When the dough rises, knead it with your hands and let it come up again. Then we divide it into two different parts. We roll out a larger piece into a layer and lay it out on the bottom of the form, make sides. We spread the filling and cover with a flat cake from the remaining dough. We pinch the edges together, make punctures on the surface.

6. Let the cake stand for 15 minutes, so that it rises slightly.

7. Remove the yolk from the egg, beat with a spoonful of water and grease the surface. Bake for about 35 minutes at 200 ° C.

Recipe 2: Pie with pink salmon and potatoes

Another recipe for a pie with pink salmon, also on yeast dough, but more rich. For the filling, we use fresh fish and boiled potatoes.

Ingredients

For the test:

A glass of milk;

Half a glass of water;

50 gr. oils;

10 grams of yeast;

Flour (about 0.5 kg);

2 tablespoons of sugar;

For filling:

5 potatoes;

800 grams of pink salmon;

3 tablespoons of vegetable oil;

80 grams of butter;

2 onions.

You will also need a little butter to lubricate the finished cake.

Preparation

1. We heat the milk to 50 degrees, you can simply mix it with hot water, add salt with sugar, butter. Mix flour with yeast and pour into the dough. We knead and send to "rest".

2. For the filling, finely chop the raw onion, add oil and salt, mash it well with your hands and leave to marinate.

3. Boil potatoes in their uniforms, cool, peel and three coarsely. Can be cut into cubes if desired.

4. Free the fish from bones and skin, cut into thin strips, salt, pepper and set aside. Let it marinate.

5. When the dough fits well, divide it in two. Roll out the cake, put the grated potatoes, sprinkle with pickled onions on top. Gently lay out the pieces of pink salmon. Three frozen butter and sprinkle evenly over the fish.

6. Roll out the cake from the second part of the dough, close the pie. We make holes for steam to escape.

7. Bake at 190 degrees for half an hour, then take out, grease with a piece of butter, cover with a cloth towel and let stand.

Recipe 3: Pie with pink salmon and rice

An option for making a pie with canned pink salmon and boiled rice. Simple, fast, inexpensive. We use any yeast dough from the previous recipes.

Ingredients

150 grams of dry rice;

2-3 onions;

2 cans of pink salmon;

Preparation

1. Knead the dough according to any of the recipes or use the purchased one.

2. Boil rice in a large amount of liquid, do not forget to salt. We drain the water.

3. Cut the onions finely, fry in oil.

4. Open the canned food, knead large pieces with a fork.

5. Combine rice, onion and pink salmon, mix. Try it with salt, you can add any spices.

6. Roll out the dough cake, put in a mold or on a baking sheet. We spread the filling, level and cover with the second layer. We make holes.

7. Grease with an egg and bake until the dough is ready, about 20-25 minutes at a temperature of 190-200.

Recipe 4: Puff Pastry Pie with Pink Salmon and Tomatoes

What could be easier than using puff pastry? Many housewives actively use it and always have a pack in the freezer for a reserve. But if you wish, you can also use homemade puff pastry prepared according to any recipe. The special feature of this pink salmon pie is incredible juicy filling with tomatoes.

Ingredients

A pack of puff pastry 400-500 grams;

400 grams of fish fillet;

One onion and one carrot;

2-3 tomatoes;

Any oil;

Egg for lubrication.

Preparation

1. Fry chopped carrots with onions in a frying pan.

2. Cut the pink salmon into cubes, add to the vegetables and simmer under the lid for 10 minutes. Season with spices and cool the filling.

3. Cut the tomatoes into circles.

4. If the dough is frozen, take it out of the freezer in advance and let it stand. Then we roll it into a large layer.

5. We spread the fish filling in a square in the center so that you can fold the envelope.

6. Put tomatoes on top of the filling. If the circles do not fit in one layer, you can put them on top.

7. Fold the edges in the form of an envelope, pinch well.

8. Grease the pie with an egg, bake until tender for about half an hour.

Recipe 5: open pie with pink salmon and cheese

This open pie can be called fish pizza. It cooks quickly, it turns out delicious. We use any yeast dough.

Ingredients

600 grams of dough;

140 grams of cheese;

350 grams of fillet;

A third of a lemon;

Salt, pepper;

Green onions;

80 grams of mayonnaise (sour cream can be used).

Preparation

1. Cut the pink salmon into small slices, sprinkle with salt, pour with lemon juice and mix well. Let stand for half an hour. If there is no time, then you will have to fry the fish in a pan. And pickled pink salmon can be put in a fresh pie.

2. Roll out the dough into a circle or square, send it to a baking sheet and grease the cake with any oil so that the dough does not become sour.

3. Cut green onions, sprinkle on the dough.

4. Lay the pink salmon on top.

5. Break the eggs into a bowl, add mayonnaise, salt, pepper and whisk everything together with a whisk or fork until smooth. Pour on top. We do this carefully so as not to displace the pieces of fish.

6. Three cheese and sprinkle on the pizza pie. We bake until tender.

Recipe 6: Jellied Pink Salmon Pie

The beauty of jellied pies is that you don't need to roll out and knead the dough. I mixed all the ingredients, poured the filling into the oven!

Ingredients

For the test:

A glass of kefir;

0.5 tsp soda;

50 grams of oil;

Flour 1.5 cups;

For filling:

700 grams of pink salmon;

200 grams of onions;

A bunch of dill;

Spices, oil.

Preparation

1. Cut the fish into cubes, fry in oil for 3 minutes. Add the chopped onion and cook together for another 10 minutes. Season with fish spices, cool the filling.

2. We extinguish soda in a glass of kefir. Add eggs, salt, oil, mix everything and add flour.

3. Pour half of the dough into the covered mold, lay out the filling, sprinkle with chopped dill. Spoon the dough over the entire surface with a spoon.

4. Bake at 200 degrees until tender.

Recipe 7: Pie with pink salmon and fresh cabbage

Another cooking recipe juicy pie with pink salmon from yeast dough. The dough turns out to be airy, soft, and the filling is amazingly tasty.

Ingredients

For the test:

Half a glass of milk;

250 grams of margarine (you can take butter);

A spoonful of yeast (we take dry);

2 tablespoons of sugar;

Flour 2.5 cups.

For filling:

A pound of pink salmon;

A pound of cabbage;

Bulb;

Seasonings.

We use a fresh egg for lubrication.

Preparation

1. Dilute sugar, yeast and a spoonful of flour in warmed milk. Stir and let it brew until a lush head of foam appears. Grind margarine with flour, add fine salt to it, then pour in the dough and knead elastic dough... We put it in a bag, send it to the refrigerator for 2 hours.

2. For the filling, chop the cabbage, fry in a pan.

3. Cut the fish into any pieces, fry separately with onions.

4. Combine both fillings, add spices, knead.

5. We take out the dough from the refrigerator, divide it into two different parts. Roll out the large one and put it in a greased form, distribute the filling and cover with a cake from the remaining dough. We make cuts.

6. Grease the pie with an egg, bake for half an hour at 180 degrees.

You can't spoil the pink salmon filling with onions! And, on the contrary, it will make the cake juicier and more flavorful. And so that the onion does not crunch on the teeth and does not taste bitter, it can be fried in advance or at least doused with boiling water. It turns out no less tasty with pickled onions, it is better to pour the filling from vinegar with sugar.

So that the layers of dough do not stick out during baking and lifting, the edges must be greased with water. It is especially good to glue puff pastry in this way.

Instead of fresh pink salmon, you can use salted, lightly salted in the filling. Or mix several types, you can also with canned food. Therefore, if the fish is left with festive table, it can always be folded into a bag and frozen.

Whatever dough is used in the preparation of the pie, it is imperative to sift the flour. This is done not only to get rid of impurities, but also to saturate the product with oxygen. The dough will turn out to be more tender, airy; when kneading, the products will mix more easily.

To make the yeast cake come up faster, it can be formed on a preheated baking sheet. But not hot! You can also place the dish in a pot of warm water.

Fish pies are distinguished by their juicy taste and delicious aroma. Many of them require cutting a fish carcass, diligent cleaning of fillets from bones. The process is accompanied by a specific smell, from which hands are washed thoroughly and for a long time. After cutting the fish, you still need to prepare the dough.

Not everyone dares to cook such baked goods on their own. However, you can make the task much easier and make a pie with canned pink salmon.

A quick recipe for making fish pie

Canned fish save you from fillet cutting and fiddling with bones. The finished flour base saves a lot of time.

For baking you will need: roll out the dough a little, form a cake and preheat the oven.

Components for easy baking:

  • ready-made dough (yeast-free or puff) - 500 g;
  • pink salmon in oil - 1-2 cans;
  • boiled eggs - 3 pcs.;
  • raw egg - 1 pc .;
  • half a lemon;
  • onions - 1-2 pcs.;
  • a bunch of fresh dill;
  • salt.

Step-by-step cooking steps

1. The finished flour base is defrosted in advance, or a microwave oven with a defrosting function is used for this purpose. Then, if the dough is yeast-free, it is rolled into a layer and a piece is cut to the size of a baking dish, leaving a little space.

2. The form is oiled or lined with parchment. Foil can be used instead of parchment. The mass is placed on the bottom of the container. Two wide strips are cut from the remaining piece and the sides are formed, neatly connecting them to the bottom of the cake.

3. Put pink salmon in a bowl, knead thoroughly.

4. Eggs and onions, cut into small pieces, are added to it.

5. Chopped dill is poured in and everything is mixed, poured with lemon juice, salted. Mix again.

6. Spread the filling evenly over the surface of the dough and cover with the edges of the sides.

7. A small circle is cut from the remains of the dough, which will serve as the top of the baking. It is carefully connected to the edges of the main part of the cake.

If you bought puff pastry, then it's easier with it: one sheet is slightly rolled out and put in a mold. Spread the filling and cover with a second sheet. The edges are well secured.

8. The top layer of the dough is smeared raw egg, make incisions. Then the cake is sent to an oven preheated to 180 degrees. Bake for about 30 minutes.

For canned pink salmon pie, you can make the flour base yourself.

  • The bulk dough is prepared as follows: 250 g of sour cream is mixed with 3 eggs and a glass of flour. Add slaked soda.
  • For chopped dough, 300 g of flour is chopped together with 150 g of frozen butter. Then add 150 g of sour cream of 15% fat to the mixture, salt and mix.

  • "Spongy" dough is obtained by replacing part of the flour with semolina.
  • Cut the onion for the filling into small pieces. For satiety, add potatoes to the filling.
  • You can exclude eggs from the recipe and leave only fish with a lot of onions.

Bon Appetit!