Pies with fish

[Filling for fish pies:]

Pies with fish

Category: Bakery products

Kitchen: Russian

Ingredients
Wheat flour	400 g
Butter	60 g
Egg yolks	4 things.
Fresh milk	1.5 tbsp.
Water	0.5 tbsp.
Sugar	1 tbsp. l.
Yeast	1/2 stick
Salt	taste
Filling for fish pies:
Red fish is better than fat salmon, trout, etc.
Fish white took not fat, that doesn't fall apart sea ​​chicken and less in weight, than red 2 times.
Bulb onions	1-2 medium, quantity depends on the weight of the fish
Fresh dill
Freshly ground white pepper
Salt
Fish or chicken broth 1-2 teaspoons in each ready-made pie before serving
To decorate ready-made pies:
Light salted salmon, lemon wedges fresh herbs

Cooking method

• for ordinary unpaired yeast dough
• milk or water - 1 glass,
• yeast - 20-30 g,
• flour - ~ 4 cups,
• egg - 1 pc,
• butter / vegetable oil or margarine - 4 tablespoons,
• sugar - 0.5 cups (for unsweetened dough, sugar, you need to put ~ 1-2 teaspoons),
• salt - 1/4 teaspoon
• The dough can be prepared according to the recipe described above, or from any other convenient for you.
• I even make pies from puff pastry.
• Preparation:
• Cut the onion into thin strips, simmer until tender in a pan (a little vegetable oil). Let cool until warm.
• Fish, prepared fillets, red and white, cut into cubes 1.5 x 1.5 cm, mix in one bowl. You do not need to boil or fry the fish, only raw.
• Add to the fish stewed onion, finely chopped fresh table dill, salt, freshly ground white pepper.
• We mix all the products well in a bowl, taste them for salt and taste.
• Everything, the filling is ready.
• We spread the prepared filling on dough cakes, pinch them so that the middle of the pie remains open. Do not spare the filling, put it in full, it should look out of the pie, especially a piece of red fish.
• We put the pies for proofing for 20-30 minutes, then grease with a beaten egg.
• Give the pies a little rest. Then, before serving, add 1-2 teaspoons of chicken or fish broth to the middle of the pie (through the hole), but so as not to soak the pies through, since there is a lot of juice in the filling from the fish itself. On top of the hole in the pie, put a piece of lightly salted salmon, rolled with a rose, or a slice of fresh lemon and garnish with fresh parsley leaves.
• Everything is ready - you can serve it to the table!
• These are the pies that should turn out.
• 🔗

Cooking program:

bake in the oven at 180 * C until tender.

Similar recipes

Fish pies (sazalexter)

Pies "Envelopes with smoked fish" (Dentist)

Pies with pike and salmon (Scarecrow)

[RASSTEGAI - DOUGH]

RASSTEGAI - DOUGH

• 400 g flour
• 60 g butter
• 4 yolks
• 1 1/2 cups milk
• 1/2 glass of water
• 1 st. l. granulated sugar
• 1/2 stick of yeast
• salt to taste

for ordinary unpaired yeast dough

milk or water - 1 glass,
yeast - 20-30 g,
flour - ~ 4 cups,
egg - 1 pc,
butter / vegetable oil or margarine - 4 tablespoons,
sugar - 0.5 cups (for unsweetened dough, sugar, you need to put ~ 1-2 teaspoons),
salt - 1/4 teaspoon

Any other dough is suitable for baking pies, and even puff yeast dough.

ROMA, half a stick of yeast is 25 g?

[Admin]

Admin it is very tasty with fish, I know, sometimes we do it ... But the taste of fish with vyziga ... mmmm ... vyziga gives the fish an additional piquancy, it has practically no taste of its own, the taste of fish .. but the structure is somehow more weightless ... Confused explained ... but somehow I don't know what to compare with

I add 0.5 cups of almost finished rice to the fish filling and a little 0.25 tsp as a seasoning. sugar or, even better, honey. The taste becomes fuller or "bulky".

ROMA, half a stick of yeast is 25 g?

So they are different in weight, and 100 grams too. You need to weigh.
Any pie dough on the forum is suitable for pies.

And here are my fish pies. True, I made them two months ago and not according to this recipe, but according to the recipe of the Gastronome, but the essence is the same, since the pies are classics: white fish (I have unfrozen pike) and unfrozen trout, dill. Only a boiled egg was added (one slice per pie) and onions were reduced (it was not in the recipe I used), but these are details and variations.
From part of the pike and the remains of the trout carcass, I made a wonderful fish soup for these pies. The dinner was royal ...

🔗 🔗

And I'm going with a "thank you"! It turned out delicious pie pies! Photos in the heat of the heat, because then they did not give a photo to take - everyone really wanted to take a sample, they ate everything! Apparently tasted!
In the dough, I took a little more flour than 400 grams, but this apparently depends on the flour - I just controlled the kneading and added a few large spoons.

And here are my pies. THANKS to Admin for the RAW fish tip. I did it before with fried salmon mince and without onions, it turned out rather dry.
Admin, as usual, respect! ! !
The dough was made quickly. It turned out a wonderful pastry with a JUICY filling (you can see it in the hole)

Admin, thanks for the recipe and inspiration! I printed out not only the recipe, but also the preface, very beautiful! I baked pie pies, cooked a fish soup, the home ones were delighted! Everyone really respected me ...)))
I took a fillet of catfish and a couple of salmon bellies, purely for a small "splash", very good. delicious!

[Fish Pies by Admin]

Fish Pies by Admin

RASSTEGAI - DOUGH

• 400 g flour
• 60 g butter
• 4 yolks
• 1 1/2 cups milk
• 1/2 glass of water
• 1 st. l. granulated sugar
• 1/2 stick of yeast
• salt to taste

Admin, is the dough recipe accurate?
If 1 1 / 2st. milk = 300ml + 1 / 2st water = 100ml. Only 400ml. liquids + 60 g of butter and 4 yolks, and only 400 g of flour?
I just kneaded it - just like for pancakes, I added flour 150 grams, so the dough is still very tender. I'll see what happens. But there seems to be a mistake in the recipe

I read Temka about New Year's dishes and saw your proposal for pies. My mother-in-law also prepares them for the New Year or Christmas. But I did not understand their taste the first time, although I love fish very much. Most likely I didn’t like the dough (it is always a bit dry) + the filling of the fish and rice is also "not softly" eaten.
But since I still love fish and rice, I usually make "Lazy pies", replacing the yeast dough with puff pastry and adding soy sauce to the filling.
That is, I mix the finished rice with soy sauce, put it on a portioned piece (a square of about 15x15 cm) of loosely rolled puff pastry, on top with large pieces of red fish, salt pepper, pinch the edges of the dough, leaving a hole for steam to escape, and into the oven. For me, a great option for a lunch meal, especially for my husband to work.
Like this.

Thanks for the recipe.

[Vika]

Vikahow rosy they turned out, and with a hole, as it should be GREAT!

I hope it turned out deliciously

Very tasty! Inside is somga, a boiled egg and a small spoonful of rice. Each is filled with a spoonful of broth boiled with fish bones.

Tell me, is a cod fillet suitable for a recipe? There are 2 large layers, I can't cook any of them

Tell me, is a cod fillet suitable for a recipe? There are 2 large layers, I can't cook any of them

Cod will do too! But since cod is a dry fish (depending on which part and thickness of the fish), then mix the fish with onions fried in butter - it will be tender and tasty

[Admin]

Cod will do too! But since cod is a dry fish (depending on which part and thickness of the fish), then mix the fish with onions fried in butter - it will be tender and tasty

Admin, thanks for the advice! Finely chopped the cod, mixed with the onion, stewed in butter, added 4 chopped eggs and mixed in one raw one, and put a piece of butter in each pie on top. It turned out, although not as beautiful as with a red fish, but just incredibly tasty!

In the photo, pies from the first baking sheet, the second on the way (the dish is very large)

Well, they turned out handsome, lovely! Glad for you, efforts were not in vain!
I hope the raspagaychiki will be registered in your house!