How to bake a salmon puff pie at home? TOP 4 recipes with photos. Tips and subtleties of cooking. Video recipes.
Incredibly delicious pastries made from puff crunchy dough and with juicy aromatic red fish filling - a puff pastry with salmon for a festive table. No special talents or culinary skills are required to prepare it. Everything is done here simply and quickly, especially if you use ready-made puff pastry purchased at the store. How to make puff pastry fish pie? How to prepare fish and dough? We will learn all the secrets and tips of chefs, as well as TOP-4 delicious recipes.
Culinary tips and secrets
- There are two recipes for puff pastry: yeast-free (unleavened) and yeast dough. For any type of dough, choose premium flour and be sure to sift it several times to saturate it with oxygen. Then the dough will be more fluffy.
- An acidic medium will increase the quality of gluten in flour - this is vinegar or citric acid.
- Always put salt in the dough, because it affects its quality, firmness and taste. But strictly according to the recipe. Because if there is a lot of salt, the taste of the dough will become worse. If, on the contrary, it is small, the layers may blur.
- For puff pastry, use cold water, not ice cold water. Sometimes it is replaced with milk, which improves the taste, but reduces the elasticity.
- The richness of the dough is influenced by the fat content of the butter or margarine. They are also used cold, but not frozen, otherwise the layers of dough will break.
- The more times you roll out the dough, the more layers you get. You need to roll it in one direction.
- Use a sharp knife to cut the dough to avoid breaking the edges. this affects its splendor.
- Before baking puff pastry, make several punctures on its surface with a knife or fork so that steam comes out during baking and the dough does not bubble.
- Do not grease the baking tray with grease. there is a lot of butter (margarine) in puff pastry.
- To seal the edges of the puff pastry well, moisten the dough with water, milk, or a fresh egg.
- To simplify the process of making puff pastry, you can buy it (yeast and ordinary) ready-made in the store.
- For the pie, use chilled or frozen salmon. Canned fish in its own juice or oil are also suitable. You can try making a pie with lightly salted salmon or smoked red fish.
- If using frozen fish, thaw it at room temperature.
- If you are using a fresh carcass, first carefully cut the belly and clean it. Remove scales, cut off the head with fins, remove bones and divide into fillets.
- The shape of the pie can be any: round, square, rectangular or in the shape of the fish itself. The cake can be open or closed.
- The filling is placed inside or the dish is made in layers.
- For greater tenderness and juiciness, cream, sour cream, mayonnaise, cream cheese are mixed into the fish filling.
- Do not keep the finished cake on a baking sheet, otherwise it will become wet.
The classic puff pastry recipe
This dough recipe can be used not only for the most popular dessert in the world - Napoleon, but also to prepare a variety of rolls, bagels, cookies and pies, incl. and fish.
Ingredients:
- Flour - 300 g
- Butter (margarine) - 150 g
- Milk - 2-3 tablespoons
- Vinegar - 1 tsp
- Egg - 1 pc.
- Salt - a small pinch
Cooking puff pastry according to the classic recipe:
- Prepare your first dough. Pour half of the sifted flour onto a work surface. In the center of the flour slide, make a depression and break the egg there. Add vinegar, milk, salt and mix everything.
- Make a second dough. Pre-cut the butter into small pieces and mix quickly with the remaining flour. Form it into a uniform lump.
- Roll out the first dough in a thin layer and put the second dough in the middle. Wrap the first dough in the form of an envelope so that the second dough is inside.
- Roll out the dough with a rolling pin, sprinkle with flour, fold in three and refrigerate for 30 minutes. Then roll it out again, roll it in half, three or four, and refrigerate for 30 minutes. Do this procedure only 4-6 times.
Puff pastry pie with salmon and rice
Appetizing puff pastry pie with delicious salmon and rice filling. Brownies are perfect for lunch or dinner. If you don't have rice, you can bake a puff pastry pie with salmon and potatoes.
- Caloric content per 100 g - 415 kcal.
- Servings - 500 g
- Cooking time - 1 hour 45 minutes
Ingredients:
- Puff pastry - 500 g
- Greens - a bunch
- Boiled rice - 180 g
- Spices to taste
- Vegetable oil - 2, 5 tablespoons
- Salmon - 400 g
- Raw eggs - 1 pc.
- Lemon juice - 1-2 tsp
- Bulb onions - 1 pc.
- Boiled eggs - 2-3 pcs.
Making a puff pastry pie with salmon and rice:
- Defrost the frozen dough beforehand. Divide into 2 parts and roll each one out.
- Peel the onion, chop finely and fry in a pan in oil until transparent.
- Add boiled rice, chopped herbs, spices to taste, and lemon juice to the fried onions. Cook for 5 minutes.
- Collect the cake. Put parchment on a baking sheet, on it the first part of the dough and on top place the first layer of filling - rice with onions and herbs, leaving free space at the edges for pasting to glue.
- Cut the salmon into slices and place evenly on top of the rice. Season with salt and pepper if necessary.
- Peel the boiled eggs, coarsely grate and sprinkle on the salmon.
- Crack raw eggs, stir with a fork and brush the free edges of the dough.
- Cover the filling on top with the second part of the dough and tightly join the edges in the places where it is greased with an egg.
- Grease the top of the cake with the remaining egg and make several holes on the entire surface.
- Send the pie with salmon and puff pastry rice to bake in the oven for 30 minutes at 200 ° C until golden brown.
Puff pastry with salmon and spinach
Delicate and hearty puff pastry with salmon and spinach will be a wonderful lunch or dinner for the whole family. The process of its preparation is simple and quite quick, and you will get mouth-watering pastries.
Ingredients:
- Puff pastry - 500 g
- Salmon or trout fillet - 400-500 g
- Spinach (fresh or frozen) - 500 g
- Pine nuts - 2 tablespoons
- Garlic - 1 clove
- Cream 20-30% fat - 3 tbsp
- Eggs - 2 pcs. for the filling, 1 egg yolk for greasing the cake
- Butter - 3 tablespoons
- Olive or sunflower oil - 1 tablespoon
- Nutmeg - pinch
- Salt to taste
Cooking the Salmon and Spinach Puff Pie:
- Sort the spinach, wash, dry, remove large stems and chop coarsely with a knife. Put the chopped spinach in boiling salted water and boil for 2 minutes. Then discard in a colander to drain the liquid.
- If you use it frozen, pre-defrost and discard in a colander to glass the liquid. You do not need to blanch frozen spinach.
- Melt the butter in a skillet, add olive oil and heat. Add spinach, salt and cook, stirring occasionally, until the moisture evaporates. Then remove the skillet from heat and cool the spinach.
- Wash the fish and pat dry with a paper towel. If using fish steaks, separate the flesh from the bones. Cut the fillet into small cubes.
- Peel the garlic, chop finely and mix with spinach, fish fillets, pine nuts, eggs, cream. Season with salt, pepper, nutmeg and stir.
- Defrost the puff pastry, divide into 2 unequal parts and roll out most of it. Transfer the rolled dough to the mold, forming the walls.
- Place the filling on top and cover with the second part of the rolled dough.
- Pinch the edges, make a few cuts on the cake for steam to escape and brush the surface with yolk.
- Bake the salmon and spinach puff pie in a preheated oven to 200 ° C for 35 minutes and brush the surface of the finished product with butter.
Puff pastry quiche with salmon
The open puff pastry red fish pie is a great family meal. It is crispy dough, filling with aromatic fish and delicate creamy filling. Such a cake will not leave anyone indifferent.
Ingredients:
- Salmon fillet - 500 g
- Cherry tomatoes - 200 g
- Mozzarella - 200 g
- Philadelphia cream cheese - 200 g
- Eggs - 3 pcs.
- Potato starch - 1 tablespoon
- Puff pastry - 400 g
- Bread crumbs - 3 tablespoons
- Salt to taste
Cooking puff pastry quiche with salmon:
- Roll out the puff pastry and place in a greased pan.
- Wash the salmon fillet, dry it, cut into cubes and distribute evenly over the bottom of the dough.
- Wash the tomatoes, cut in half and place the fish on top.
- Cut the mozzarella into small cubes and add to the filling.
- Mix cream cheese with starch and eggs. Season with pepper, salt, stir and pour the filling into the gravy.
- Preheat the oven to 200 ° C and bake the puff pastry quiche with salmon on the lower level for 15 minutes. Then lower the temperature to 150 ° C and bake for another 50 minutes.
