Pies are always tasty and satisfying. There are many variations of their preparation. In this material, we will tell you interesting and proven recipes for fish puff pies, and also share the secrets of their preparation.
Recipe content:
- Layer fish pie - chef's secrets
- Layer pie with fish and potatoes
- Puff pastry fish pie
- Puff pastry red fish pie
- Video recipes
Surely many people think that there is absolutely nothing to tell about a pie with fish from a layer test. I rolled out the dough, wrapped the fish and baked it. That's the whole difficulty. However, fish pies take pride of place on the Russian table. This is a national dish that has come down to us from time immemorial. Fish pie is not just a hearty meal, but also a wonderful decoration for a festive and everyday table. Well, of course, each of his recipes has its own flavor and secret. Given the subtleties described below, you will quickly cope with this task. The product will turn out beautiful, will look perfect and will have an irresistible fishy taste. You will surely be greeted by the most masculine hostesses.
Layer fish pie - chef's secrets
- If the fish is raw, then it should not be watery.
- Frozen fish or canned fish will also work.
- Fish should be thawed at room temperature.
- It is better to take canned fish saury, pink salmon, mackerel or other with a small amount of bones. Canned food in tomato is not suitable; it is better to buy fish in your own juice or in oil.
- The pie will be tastier if you put a layer of vegetable garnish on top of the fish.
- As a vegetable filling, you can use onions, carrots, tomatoes, potatoes, eggs, cheese, cereals.
- The top of the cake will not crack, and the seams will not come apart if you make several small holes on top, through which steam from the boiling filling will escape.
- The edges of the puff pastry will hold together more easily if moistened with water, milk, or a fresh egg.
- After cooking, the finished cake does not need to be kept on an iron baking sheet for a long time. It will quickly become damp and develop an unpleasant metallic taste.
- If the crust turns brown too quickly when baking, cover the cake with a wet parchment sheet.
- If the cake burns, place a container of water under it.
- The finished cake stuck to the baking sheet, hold it over steam for a few minutes and it will easily come off from it.
- Puff pastry can be used ready-made store. It is sold in two types: yeast and ordinary.
- Baking will come out more luxuriantly from yeast dough; from ordinary dough, the crumb will turn out to be denser, but crumbly.
- Pies can be open or closed.
- They are baked in the oven at 170-200 degrees or in a slow cooker with the appropriate mode.
Layer pie with fish and potatoes
Fish and Potato Puff Pie Recipe - Quick and Easy to Prepare. It turns out with a juicy and aromatic filling in a tender and crispy dough.
- Caloric content per 100 g - 223 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour 10 minutes
Ingredients:
- Puff yeast dough - 500 g
- Potatoes - 400 g
- Salt - 0.5 tsp or to taste
- Fish fillet (any) - 200 g
- Ground black pepper - a pinch
- Onions - 150 g
Step-by-step preparation of the fish and potato puff pie:
- Peel the onion, wash and chop into half rings.
- Wash the fish, pat dry with a paper towel and cut into medium pieces.
- Peel the potatoes, wash and cut into thin slices of 2-3 mm.
- Defrost the dough at room temperature, roll out and transfer to a baking sheet.
- Step back 6-7 cm from the edges and place the potatoes on the dough in an even layer. Season with salt and pepper.
- Place the onion and fish on top of the tubers.
- Cut the remaining edges into strips of 3 cm
- Braid these strips over the filling to form a braid.
- Brush the cake with milk or butter and send to bake in a heated oven to 180 degrees for 45 minutes.
Puff pastry fish pie
There are many recipes for puff pies, but products with red fish are especially popular. Such a hot appetizer is suitable not only for a daily meal, but also for a festive table.
Ingredients:
- Puff pastry - 500 g
- Onions - 1 pc.
- Salmon fillet - 300 g
- Flour - 1 tsp
- Vegetable oil - 2 tablespoons
- Ground black pepper - a pinch
- Salt - 0.5 tsp or to taste
How to make puff pastry fish pie step by step:
- Wash and dry the fish from excess water. Season with salt and pepper. Place in a skillet with heated oil and fry on both sides for 1 minute. Remove from the pan, cool and cut into medium slices.
- Peel the onions and chop finely. Saute it until golden brown in the same pan where you fried the fish. Add flour, stir and cook for 1 minute.
- Combine fish and onions.
- Roll out the defrosted puff pastry and place on a baking sheet.
- Apply the filling on it and cover it with a second layer of the rolled dough. Tie the sides of the pie together well and brush with an egg or butter.
- Heat the oven to 200 degrees and send the mold for 25-30 minutes.
- Cover the finished cake with a towel and leave for 5-10 minutes.
Puff pastry red fish pie
In the pre-holiday bustle, all the housewives take care of the preparation of the menu. Puff pastry red fish pie will be a wonderful decoration for a festive table, and will surprise all guests with its taste.
Ingredients:
- Puff yeast dough - 500 g
- Trout fillet - 400 g
- Eggs - 4 pcs.
- Salt - 0.5 tsp
- Pepper - a pinch
- Lemon - 0.5 pcs.
Step-by-step preparation of the puff pastry red fish pie:
- Pre-boil the eggs to a cool consistency. Place them in cold water and refrigerate. Peel and cut into small cubes.
- Wash the trout, pat dry with a paper towel and cut into pieces like eggs. Season the fish with salt, ground pepper and stir.
- Keep the puff pastry at room temperature until completely thawed.
- Roll it out and place it on a greased baking sheet.
- Place the trout on a layer of dough and sprinkle it with lemon juice. Place boiled eggs on top.
- Cover the cake with the second sheet of dough rolled out and pinch the edges. Make a few holes on top for the steam to escape.
- Send the cake to an oven heated to 180 degrees for 25-30 minutes.
Video recipes:
