Valaam fish pie

Valaam fish pie

Category: Bakery products

Ingredients
Dough
premium wheat flour	550-600 g
warm water	300 ml
dry yeast	11 g
potato starch	8 g
vegetable mustard oil (any is possible)	100 ml
sugar	30 g
salt	5 g
Filling
hot smoked trout	~ 1 kg
dry rice	100-120 g
medium onion	4 things.
vegetable oil for frying onions	1-2 tbsp. l.

Cooking method

• Pour sugar, salt and yeast into warm water, stir well and leave for 5 minutes.

• Add vegetable oil and flour sifted with starch.
• Knead a soft elastic dough.

  Leave on the table, covered with a napkin for 30 minutes.

• In the meantime, prepare the filling:
• - boil rice in salted water;
• - finely chop and fry the onion, not forgetting to salt it;
• - clean the fish.

  Divide the fish fillet into small pieces.

  Divide the matched dough into two equal parts.

• Roll out the first part slightly larger than the size of the baking sheet (40x30 cm). Transfer the dough to a pre-oiled baking sheet or covered with baking paper.
• Spread 1/2 rice evenly.

  1/2 fried onion on top of the rice.

  Then all the fish.

  Next is the rest of the bow.

• And the other half of the rice.

  Roll out the second part of the dough, transfer it over the filling, press down slightly. Fasten the edges, and tuck them under the bottom.

• Chop the top layer with a fork.

  Lightly grease with vegetable oil (you can exclude this item).

• Bake in a preheated oven at 200 degrees until golden brown for ~ 30 minutes. It may take more time, focus on your oven.Cool the finished pie on the wire rack, and enjoy eating it.
• 

Note

I tried this pie on Valaam and we liked it so much that we brought a couple of trout fish with us to try to cook it at home. The result did not disappoint, it turned out exactly the same cake that we ate on Valaam. I suggest you try it too.
I used a lean yeast dough, but you can take any of your favorite yeast dough, all the zest of this pie is in the filling, I assure you how unusual and delicious it is.

[Tatyana]

Tatyanawhat a fluffy pie! And a beautiful trout! Surely delicious, I bookmark it.
I love pie pies with fish, I will try and bake a big one.

[Svetlana]

Svetlana, I really love this dough, especially in fish pies, the dough is very pleasant to work with, perfectly rolls out and does not require excess flour. I have been using this recipe for many years.
Hot smoked trout is used in fish pie on the island; the pie has a very pleasant smoked flavor.

a small piece costs 100 rubles, but at the same time huge pies fly away in an instant.

try and bake a big one.

Delicious pie

Yes, a very tasty pie, I bake this, only from freshly frozen fish. I can imagine how delicious it is from smoked.
And my husband also loves sauerkraut instead of rice.

Marina, sauerkraut in the frozen fish pie is just a great addition. I would not add it to smoked, because this magical aroma of smoking may change.

Mmmm, what a pie, Tanya!
Handsome!
Tanya, and if the filling is not hot smoked trout, then what other fish can you?
I think that I will hardly find smoked trout here.
Tanya, the recipe is wonderful!
Thank you!

this magical aroma of smoking will change.

Yes, I agree, Tanya.

if the filling is not hot smoked trout, then what other fish can you?

Ritochka, you can try with any smoked fish from the salmon family.

I apologize for getting in.Delicious with hot smoked halibut.
So I wanted a fish pie

[Wiki]

Wikifor which forgiveness

Delicious with hot smoked halibut.

If it's tasty, then we'll try

[Tatyana1103]

Tatyana1103, thanks for the recipe! Bookmarked it.

[Tatyana1103]

Tatyana1103, Tanechka, the cake is perceived, sounds and looks like a jewel Fascinating: I have not prepared the dough in this version yet After viewing the recipe, all the grounds were laid to try to repeat

[Ilona]

Ilona, Marysya27, girls try it if you haven't tried the fishmonger with smoked fish I admit honestly you tried it yourself for the first time on Valaam There were big doubts, somehow smoked fish and yeast dough didn't match, but apart from these fishmongers nothing else was sold And what a surprise after first bite, how delicious it was

And I haven't cooked the dough in this version yet

I have been using this dough recipe for a long time, perhaps it is on the site, I have not checked it, since any yeast dough is allowed in my fish pie recipe. Why did I take this particular dough because there was a lean cuisine on Valaam, and this dough came up perfectly. I have been baking fish pies from it for many years, but that's another story.

[Tanyusha]

Tanyusha, thank you I went to fish scouting

Went to scout for fish

[Tatyanushka]

Tatyanushka, I returned from intelligence, but I haven't found anything suitable for the filling from the recipe. The ridges are only from smoked fish. Or rolls - an assortment of different fish. I decided to try the dough for now. I'll be thinking about something on the weekend

I put the dough on sourdough:

"Eternal" sourdough on potatoes (no flour) (Yuri K)

I decided to try the dough for now. I'll be thinking about something on the weekend

I'm looking forward to the results, especially on Yurina's sourdough, while I'm reading about it, but I haven't got my hands on it

[Tatyana1103]

Hello everyone
Tatyana1103, Tanyusha, the dough turned out like this:


When rolling, it squeaked and bubbled:

The pie is like this (with poppy seeds, cherries and nuts):

Wonderful dough I liked it very much
If I don’t find the fish I need, I’ll probably try to make a pie with smoked mackerel. Tanya, what do you think? Should you try this option?

[Marysya27]

Marysya27,
Smoked mackerel is also great, and I make everything with everything, very tasty.

[tati-ana]

tati-ana, Tatyana,

The pie is like this (with poppy seeds, cherries and nuts):

The pie is a miracle how good with such a filling I am sure that it is very tasty Thank you for showing how the dough looks like on Yurina's sourdough

If I don’t find the fish I need, I’ll probably try to make a pie with smoked mackerel Tanechka, what do you think? Should you try this option?

Why not Of course the taste will be a little different, but I think not worse, because mackerel is also a delicious fish

[Tanyush,]

Hello everyone
Tanyush, I don’t know if it’s worse, because today I cooked with cold-smoked mackerel:

But the pie, according to the first review, turned out to be delicious

I really liked your dough for this pie.Today I made it on desem:

Desem (leaven) (NataliARH)

And 1-grade flour with bran:



I made the cake in the little Princess:


Donynko:

Barrel:

The cut is still hot:

She also conducted the first test of the new Unold cupcake maker with these cakes:


The fillings could have been added a little more, since there was not enough height for the ruddy top:

Neighbor Dnyushka will not have an incision tomorrow
Tanya, thank you for the soulful recipe
Now I will look for a red fish, as in the recipe

[Marysya27]

Marysya27, noble pastries, and even with a lot of photos I'm glad that I liked playing with this dough from it and the bread turns out to be wonderful and the fish is still better than hot smoked, even if not trout. Be sure to try
Special thanks for another sourdough I liked working with more: Yurina or Natasha

[Tanechka]

Be sure to try

Today I baked another one in Tortilla for a treat:


TanechkaI liked both of them. Have Jura more versatile and clean. A Natasha the aroma is delicious, with hints of freshly ground grain. Very fragrant bread is obtained.

In addition to these, I also have rye at work, Levito madre, "The Most Simple" and also brought fruit yeast on cherries
So I use it in turn

Allochka, another handsome man I'm in a hurry for tea And what filling
It's good when you can try various starters on one test, you can immediately see which is better and which is not very. I have been living the simplest (rye) for several years already, there is absolutely no time to play with others. Now everyone actively uses Yurina. While I am reading, and then it will be seen ...

Everything is the same as yesterday, only I finished the onion I put tea on the brew

I put tea for brewing

[Tanyusha]

Tanyusha, I go with thanks for the dough I liked it very much at work and the taste Yesterday I worked with two portions. I cooked one at Levito madre:




A second on desem:

Desem (leaven) (NataliARH)

Here is the result from the Samsushny:


With cabbage:

From the oven:

Allochka, I understand this, this is the scale, the pies are a miracle, how good. Warm-up before the New Year. You still can't choose which sourdough is better. Cabbage pies are very fond of and the top pies have meat filling?

[Tanyush,]

can't choose which sourdough is better

Tanyush, I do not choose among them Those that remain - they have already been chosen as the best. Each of them gives its own flavor. And this "kampez" is so cool

Do the top pies have meat filling?

Among those who eat there are also those who are not fasting

Allochka, I am delighted with how many starter cultures you have, I only have enough for rye, which has been living with me for several years
About the meat filling, I did not reproach, I just wanted to clarify, meat with mushrooms or just with onions, it looks very appetizing

[Tanyush,]

I'm not a reproach

Tanyush, so I'm not offended
In the filling ...

Meat, a lot of stewed onion with parsley (in a very small amount of vegetable oil - 2-3 tablespoons) + a little sugar + at the end of cooking: pepper, salt and a little chopped coriander and laurel. sheet. And one more secret
Spied on the recipe:

Pies "ammchiki" (Stеrn)

Classic filling option:
Boil 1 kg of beef, scroll through a meat grinder with raw onions and a couple of cloves of garlic and season with a large amount of fried onions (along with the oil on which the onions were fried).

I had stewed meat. I didn't add any garlic. And I try to add chopped raw onion (just before cooking the pies) to the filling for juiciness. Although this time without her
And here's another. I add cold-pressed corn oil to the dough. It gives an interesting taste, with hints of bread, and a yellow tint to the dough:

Allochka, thanks for all your pies, this is a huge work for every taste. Happy New Year

Thanks to Alla, the cake recipe so often flashed on the tape that she also decided to cook it. Did 1/3 of the test. Well what can I say, this cake is from the bad category, as it ends quickly. I'm kidding, of course. Made in a pizza maker, curfille filling and potatoes 1 to 1 and a small onion. The children ate with pleasure, we ate a little less than a third of the pie at once.
Thanks for the recipe!

Well what can I say, this cake is from the bad category,

At first I read this line and was a little taken aback as everyone seems to like the pies from this test that happened what was wrong with him And when I finished reading, I laughed at myself
Alice, I am very glad that they liked the cake, especially the kids

read this line and was a little taken aback

And I, too, did not believe myself I have dough on the balcony, but here the statements are

[Tanyusha,]

Greetings
Its me again Tanyusha, on the basis of the recipe, she prepared individual gifts-cakes

Some of

The dough was on desem and flour 1 grade with bran:


I bought hot-smoked fish, but blue mackerel:



Cupcakes from cupcakes:




From the Gemlux oven:




And there were also rolls for individual eating, with meat:

Allochka, your pies are, as always, top class How nice it is to receive such a present. Thank you for sharing your creations with us. Happy New Year May the coming 2020 be a joyful and successful year for you, carefree and kind, sincere and fabulous! I wish you infinitely many reasons for a cheerful smile and no reason for sadness. Let you want to sing and fly, create and be a happy person every day!

[Tanya,]

Tanya, Ours for you with thanks and a cutter:

Allochka, the cutter is very appetizing with mackerel and how it tastes

[Marysya27]

Marysya27, please tell me, how do you make dough using potato-hop yeast? I put a dough (just wondering what happens, the first time) from 50 grams of yeast, 50 water and 50 flour. For 6 hours every 5 has risen.

[Tanyusha,]

it is with mackerel and how it tastes

Tanyusha, some liked it very much, others just liked it. I had to make a couple of things with raw onions. There are no remains
I still want to taste it right with the trout. I think it will taste completely different.

as with potato-hop yeast

Alice,

50 grams of yeast, 50 water and 50 flour.

Dough
premium wheat flour 550-600 g - 50g = 500-550g
warm water 300 ml - 50g = 250g
dry yeast 11 g - do not use
potato starch 8 g
vegetable mustard oil (any can) 100 ml
sugar 30 g
salt 5 g
You may also need flour as in the recipe, because instead of 11g of dry yeast, we have 50g of liquid. But it's better to start with 500g, and then add as needed.
That is, in the end (with this activation option), you can do everything according to the recipe, only minus 50 g of water and without dry yeast.
And we agreed on "you"
Good luck We are waiting with brags

I still want to taste it right with the trout. I think it will taste completely different.

Allochka, with your pace, I think you won't have to wait long, but it's still worth trying

[Tanyusha,]

Tanyusha, here is the "git's law", there is no fish. Found pink salmon, but stale; and from trout only ridges I will continue to hunt

[Marysya27]

Marysya27, Alla, thanks. Is it possible to reduce the number of ingredients by 2 times? We have a lot of dough. Or remove part of the dough in the refrigerator, then how many days can you store in the refrigerator?

You can hold it in the refrigerator for two days. But we'd better reduce

Opara +
wheat flour, premium 250-300g
warm water 100g
potato starch 4 g
vegetable mustard oil (any is possible) 50 ml
sugar 14 g
salt 2 g

[Marysya27]

It's also delicious, but now I didn't have enough salt in the dough. And I added a little salt to the filling.
Marysya27, Alla, thanks for your help!

[Alice]

Alice, cute turned out And what's in the filling? It seems like a chicken with potatoes

[Marysya27]

Marysya27, Yes. There was no time to invent something, and the kurfile was always not frozen in the refrigerator.

I'll try it too, it looks very