Jellied pie with saury: recipes

Pie with canned fish on kefir

This pie is labeled as hearty in my recipe book at home.
In addition to canned fish, it also contains potatoes. The dough turns out airy and soft because it is prepared with kefir, which I often replace with fermented milk - it turns out no less tasty. A mixer will help us simplify the process of preparing the dough, because making a homogeneous mass for filling the pie without it is very difficult. Ingredients:

• Full-fat kefir or fermented milk 200 ml.
• Onions 1 pc.
• Sifted premium flour 300 gr.
• Potato 1 pc.
• Kitchen soda 1 tsp.
• Chicken egg 2 pcs.
• Canned fish 1 b.
• Salt 0.5 tsp.

Cooking process:

1. Pour the heated kefir into a deep bowl for kneading the dough and add soda. Leave the solution for 3-5 minutes for the extinguishing reaction, and then mix. Beat in the eggs and add salt, carefully combine the ingredients, beating the mixture with a mixer. Add flour and mix the mixture until smooth.
2. Peel the potatoes, rinse under water and cut into thin slices or three on a grater.
3. Finely chop the peeled onion (it can be fried in vegetable oil until transparent).
4. Open the can of canned fish and place its contents on a plate. Remove large bones. The canned food needs to be mashed until smooth.
5. Grease the baking dish with vegetable oil. Place half of the dough into it and distribute it evenly around the entire perimeter of the baking sheet.
6. Place the fish filling on the dough, stepping back a little from the edge of the baking sheet. Place a layer of prepared onions on top and lay out sliced ​​layers of potatoes.
7. Pour the rest of the dough over the pie and spread it over the surface.
8. Place the dish in an oven preheated to 180 degrees for 40-50 minutes.
9. Coat the finished jellied fish pie with melted butter on top and carefully remove from the mold.

Bon appetit.

Quick jellied pie with canned fish and sour cream

I love this pie for its golden brown crust, airy dough and incredibly tasty filling, and also for its ease of preparation. The finished dish pleases not only the eye, but also the taste. Only simple ingredients are required for preparation. I have all the necessary products at home, so on the way home from work I only need to buy canned goods to pamper my family with a delicious dinner.

Ingredients:

• Fat sour cream 200 gr.
• Sifted flour 200 gr.
• Chicken egg 3 pcs.
• Quick soda 0.5 tsp.
• Canned food 2 cans.
• Onion 1 pc.
• Potatoes 3 pcs.
• Salt and spices.

Cooking process:

1. We start preparing the dish by kneading the dough. To do this, put sour cream in a deep bowl, add soda and salt. In a separate bowl, beat the eggs and add them to the sour cream, mix thoroughly. Slowly add flour to avoid the formation of lumps; the dough must stand for some time to allow the process of extinguishing the alkali to take place.
2. Open the canned fish, drain the liquid and remove the fish. Remove large bones and mash the contents with a fork.
3. Cut the peeled onion into thin rings or small pieces.
4. Peel the potatoes and cut them into thin slices or small cubes (you should not cut them large, because they may not be baked during the baking process).
5. Line the pan with parchment paper and grease it with vegetable oil. Pour half the dough onto the bottom, lay out and evenly distribute the chopped canned fish.
6. Place a layer of onions and potatoes on top of the fish. Sprinkle with spices.
7. Pour in the rest of the dough to completely cover the filling.
8. Bake the dish at 180 degrees for 20-30 minutes.

Serve the pie hot or cold - bon appetit!

Recipe for jellied pie with saury

Such pies can be prepared not only from fresh fish, but also using a variety of canned fish. Cooking time is significantly reduced because the base of the filling does not need to be peeled and cut up. Liquid jellied dough is made on a mayonnaise or kefir base; if desired, the top of the product is sprinkled with grated cheese 10 minutes before it is ready.

Jellied pie with saury on kefir

• Time: 90 minutes. • Number of servings: 10 persons. • Calorie content of the dish: 180 kcal per 100 g. • Purpose: for a snack. • Cuisine: Russian. • Difficulty: accessible for beginners.

Jellied fish pie on kefir with saury is a classic quick recipe for unsweetened, low-calorie pastries, suitable for the everyday lunch menu. The simple version uses canned food; the more complicated method involves filling it with fish fillet. When preparing a dish, you can add fresh herbs, onions or green onions for flavor.

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Ingredients

• canned saury (in its own juice) – 450 g;
• flour – 2 cups;
• egg – 2 pcs.;
• kefir 2.5% – 450 ml;
• soda – 2 tsp;
• salt – 1 tsp;
• onions – 3 pcs.;
• dill – 15 g;
• vegetable oil – 2 tbsp. l.

Cooking method

1. Peel the onion, chop finely, sauté in vegetable oil.
2. Mash the fish with a fork and mix with the onion.
3. Prepare the dough - whisk the eggs with kefir (you can replace it with yogurt), add salt, soda slaked with vinegar. Slowly add flour, constantly stirring with a whisk or blender at low speed. The final consistency is liquid, without lumps.
4. Fill a silicone baking dish with half the dough. Place the filling, smooth it out, and pour in the rest of the dough. Bake at 200°C for 25-40 minutes.

From mayonnaise dough

• Time: 80 minutes. • Number of servings: 8 persons. • Calorie content of the dish: 210 kcal per 100 g. • Purpose: as a side dish. • Cuisine: Russian. • Difficulty: accessible for beginners.

Adding mayonnaise to a jellied pie increases the calorie content of the final product, so you should not use any other ingredients for the filling except fish (rice, potatoes, noodles, eggs). It is better to serve baked goods as a main dish or as an appetizer for soup or broth. After preparation, fish fillets can be seasoned with lemon juice or spices.

Ingredients

• flour – 6 tbsp. l.;
• chicken egg – 3 pcs.;
• mayonnaise – 250 g;
• sour cream (15% fat) – 250 g;
• soda – 1 tsp;
• salt – 1 tsp;
• saury fillet – 350 g;
• onion – 1 pc.;
• hard cheese – 60 g;
• spices to taste.

Cooking method

1. Sauté the onion for 5-7 minutes. Finely chop the fish fillet into small pieces, add to the onion, salt, add spices, keep on high heat under the lid for 2-3 minutes. Remove the mixture from the heat and cool slightly.
2. Beat the eggs into a bowl, add salt, quicklime soda, and beat with a mixer. Add mayonnaise and sour cream, mix thoroughly. Add flour, beat the mixture again with a mixer until the consistency of liquid sour cream is uniform (the dough should flow from a spoon).
3. Pour 2/3 of the dough onto a greased baking sheet, lay out the filling, smooth it out, and pour the rest of the dough on top. Place the dish in the oven preheated to 180°C for 25 minutes.
4. Grate the cheese on a fine grater, sprinkle over the jellied pie and leave in the oven for another 10 minutes.

With rice

• Time: 120 minutes. • Number of servings: 8 persons. • Calorie content of the dish: 200 kcal per 100 g. • Purpose: for a snack. • Cuisine: Russian. • Difficulty: accessible for beginners.

Long grain white rice goes well with canned saury, making it an excellent filling for pies. This pastry can be eaten hot, immediately after cooking, or cold, after the flour product has cooled and stood in the refrigerator for several hours. To highlight the fishy taste (when using natural fillet), you can serve jellied pie with saury and rice with traditional tartar sauce.

Ingredients

• canned saury – 400 g;
• long grain white rice – half a glass;
• onion – 1 pc.;
• dill – 15 g;
• chicken eggs – 3 pcs.;
• flour – 6 tbsp. l.;
• kefir – 2 glasses;
• salt – 1 tsp;
• soda – 1 tsp;
• vegetable oil – 1 tbsp. l.

Cooking method

1. Peel the onion and fry in oil until transparent. Drain excess liquid from canned fish, mix it with onion, add chopped herbs.
2. Boil the rice until tender, cool, add to the fish, mix thoroughly.
3. Combine kefir with eggs, adding soda and salt. Gradually slowly add flour, constantly stirring the mixture with a whisk until smooth.
4. Pour half the dough into the baking dish, add the filling, cover with the remaining dough.
5. Bake for 30-40 minutes in the oven at 180°C.

With potatoes

• Time: 120 minutes. • Number of servings: 8 persons. • Calorie content of the dish: 260 kcal per 100 g. • Purpose: second course. • Cuisine: Russian. • Difficulty: medium.

Jellied pie with saury and potatoes on mayonnaise dough is a hearty and high-calorie dish that is suitable for both everyday and festive tables. The pastries are prepared in the oven, served with light vegetable appetizers for hot soup or as an independent second course. You can add a little rosemary, basil or lemon balm to the fish filling.

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Ingredients

• canned saury – 350 g;
• onion – 1 pc.;
• medium-sized potatoes - 4 pcs.;
• sour cream – 400 g;
• flour – 5 tbsp. l.;
• eggs – 3 pcs.;
• salt – 1 tsp;
• soda – 1 tsp;
• black pepper - to taste;
• dill – 15 g;
• hard cheese – 40 g.

Cooking method

1. Combine sour cream with eggs, add salt, soda, stir with a whisk. Add the sifted flour, stirring constantly until the mixture reaches a uniform consistency.
2. Peel and chop the onion, finely chop the greens. Mix them with fish.
3. Peel the potatoes, grate them on a coarse grater, pepper and add salt.
4. Pour some of the dough into the baking dish. Layer the potatoes and fish, distribute evenly (as in the photo below). Top with remaining dough. Place the baking dish in an oven preheated to 180°C for 20 minutes.
5. Grate the cheese, sprinkle it over the jellied pie and keep in the oven for another 10 minutes.

With eggs

• Time: 60 minutes. • Number of servings: 10 persons. • Calorie content of the dish: 180 kcal per 100 g. • Purpose: second course. • Cuisine: Russian. • Difficulty: accessible for beginners.

For the filling in this pie recipe, you take canned saury in its own juice, hard-boiled eggs, onions and green onions, and fresh herbs. The dough can be prepared on a sour cream base, and the fat content of the sour cream used should not exceed 20%. The baked goods are prepared quickly. Thanks to the minimal composition of products, the option turns out to be budget-friendly.

Ingredients

• canned saury – 300 g;
• eggs – 6 pcs.;
• sour cream – 300 g;
• flour – 1.5 cups;
• green onions – 1 bunch (20 g);
• soda – 1 tsp;
• salt – 1 tsp.

Cooking method

1. Mix three eggs with sour cream and salt until smooth. Add soda and flour, knead the liquid jellied dough.
2. Boil the remaining eggs, cool them, and chop them with a fork.
3. Finely chop the onion, mash the fish with a fork, and mix with the eggs.
4. Pour most of the dough into the mold, lay out the filling, and cover with the rest of the dough on top. Bake the dish at 180°C for half an hour.

Pie with canned fish and green onions

This recipe is different from the rest for me because it contains green onions. It adds a real freshness to such a hearty dish, which is why this version is my favorite among jellied pie recipes. The dough for it is prepared very simply, but you need to know the basic secrets.

Ingredients:

• Canned fish 200 gr.
• Chicken egg 2 pcs.
• Green onions - a bunch.
• Kefir of any fat content 1 tbsp.
• Wheat flour 2.5 tbsp.
• Baking soda 0.5 tsp.
• Salt.

Cooking process:

1. Kefir should be at room temperature, so it’s better to take it out of the refrigerator in advance. I didn’t have time to do this, so I’ll warm it up a little on the stove. I add a pinch of soda to the mixture and leave the dough for 10 minutes to react.
2. I add salt and flour to the liquid ingredients, beat the mixture with a whisk, trying to get rid of all the lumps.
3. The dough can be considered ready if we have achieved a consistency suitable for pancakes - this is the main secret. The second secret is that the dough must sit so that the gluten swells, then a golden brown crust forms on the surface of the baked goods. Which will hold the filling well.
4. Unlike previous recipes, we add eggs not to the pie dough, but to its filling. To do this, hard boil two eggs, cool them and cut them into small cubes.
5. Prepare the canned food: Remove the seeds from the mixture and drain off the excess oil. Grind the fish with a fork until a paste forms. Place eggs into the fish mixture.
6. Wash the onion feathers under cold water and dry with a towel. Finely chop and add them to the pie filling. Mix the mixture and add salt and spices.
7. We coat the bottom and sides of the baking dish well with butter - this way we will get the crispiest edges possible.
8. Divide the dough into two parts and pour one of them into the bottom of the mold. Distribute it well over the entire surface, and spread the filling in a uniform layer over the entire surface of the dough, avoiding the edges.
9. Pour the rest of the dough on top of the filling.
10. Preheat the oven to 180 degrees and place the pie in the oven for 20-30 minutes.
11. We check the degree of readiness of the dough with a thin skewer or toothpick.

Bon appetit.

Jellied pie with fish in a slow cooker

Making a jellied pie filled with fish in a slow cooker is not difficult, but, unfortunately, my kitchen assistant is already outdated and does not have a baking function. I will share with you one of the best recipes, the way my friend cooks, and you write in the comments whether you liked this option or not.

Ingredients:

• Kefir 200 ml.
• Sugar 2 tsp.
• Chicken egg 2 pcs.
• Flour 2 tbsp.
• Salt 1 tsp.
• Butter 100 gr.
• Soda 1 tsp.
• Onions 1 pc.
• Canned fish 1 jar.

Cooking process:

1. Add soda, salt and sugar to the heated kefir. In a separate bowl, mix eggs with melted butter. Mix the ingredients together until smooth and gradually add flour. The dough should be medium thick, like for pancakes.
2. Open the can of canned fish, get rid of excess oil and thoroughly chop the contents of the can with a fork. Peel the onion and cut into small cubes.
3. Coat the multicooker bowl with vegetable or butter. Pour one part of the dough into its bottom and distribute it over the entire surface. Place the fish and onion filling on the dough. Pour in the second part of the filling dough. Smooth the top with a spoon.
4. Place the bowl back into the multicooker. Close the lid, set the baking mode and set the timer for 60 minutes.
5. Carefully remove the pie from the bowl immediately after it is ready.

Don't forget to pamper your loved ones with a variety of goodies - bon appetit.

Fish pie with canned saury and potatoes

Potato pie is simple, but tasty and nutritious. Jellied pie with saury and potatoes can be prepared with the raw ingredient, or you can use the remaining boiled tubers. For the dough, combine 250 g of sour cream and mayonnaise, 8 tablespoons of flour, a little salt and soda, and three eggs. For the filling, peel three medium-sized potatoes, an onion, and prepare fish from one tin can.

The dough is mixed in the usual way, and the filling is prepared as follows.

1. Mash the fish.
2. Finely chop the onion and add to the fish.
3. Grate the potatoes on a coarse grater.
4. Mix everything, add a little salt and pepper.

Bake by placing a layer of dough, a layer of filling, and again an adze in a greased baking sheet or frying pan.