Layer pie with canned fish - original! Recipes for puff pastries with canned fish from tuna, herring, saury, salmon. Pie with canned fish Pie made from puff pastry without yeast with canned fish
Today we will bake a pie with canned fish from puff pastry. This recipe is one of those that requires the bare minimum of effort, provided the dough is ready-made or store-bought. Well, canned fish are a great help if you don’t want to bother with fish and fillet it.
In principle, you can use any canned food. We decided to make a canned pink salmon pie. Thanks to the marinade, the fish and, accordingly, the pie are not dry, but rather juicy. Well, puff pastry is a fairy tale: the baked goods made from it are very soft.
So, to prepare the pie we need:
- canned fish - 2 cans,
- puff pastry dough - 500 grams,
- hard cheese - 100 grams,
- onion - 1 pc.,
- rice - 100 grams,
- salt, spices - to taste.
Fish pie recipe
1. If the dough is frozen, then first of all you need to defrost it and let it rise.
2. Cook the rice: fill it with water based on the ratio of 1 to 2, that is, you need twice as much water as rice, add a little salt and cook over low heat until the water evaporates. Let it cool a little.
3. Three cheese on a coarse grater.
4. Cut the onion into small half rings.
5. Drain the marinade from one can of canned food, not from another, put the canned food in one container and turn it into a paste using a fork.
6. Divide the dough into two parts (if possible, one of them should be made a little larger - this will be the bottom layer of the pie with some extra on the sides). Roll out the first half of the dough into the shape of a baking sheet and place it on the same baking sheet greased with vegetable oil.
7. Now first place onion half rings on the dough.
9. Then - also in an even layer of canned food.
10. Sprinkle cheese on top.
Pie with canned fish made from store-bought puff pastry - recipe with photo:
Take the finished puff pastry out of the packaging and defrost it at room temperature.
In the meantime, let's prepare the pie filling.
Wash the leeks thoroughly and cut them into half rings (we use the white and light green parts for cooking; the top can be used to flavor broths).
Melt the butter in a frying pan and pour a couple of tablespoons of vegetable oil into it. Lay out the leeks and sprinkle them with sugar and a mixture of dried herbs.
Over medium heat, fry/simmer the onion until soft (about 15 minutes). Let it cool down.
Boil 3 chicken eggs and cool. We peel them and cut them into cubes or, if desired, grate them on a coarse grater.
We also chop washed and dried fresh herbs.
In a bowl, combine the cooled leeks, eggs, chopped herbs and canned fish mashed with a fork (if the fish has bones, then be sure to take them out first). Season everything with ground black pepper. Mix thoroughly. If desired, if the fish is not salty enough, add additional salt to the filling.
To fill the pie, combine the cream and the remaining chicken egg, season the mixture with a pinch of salt and pepper.
Roll out the defrosted puff pastry onto a floured work surface into a rectangular layer. We separate about 1/3 from it, this amount of dough will be needed to form the top of the pie.
We form a layer cake with canned fish: transfer most of the dough to a baking sheet. Spread the filling on top in an even layer, leaving the edges of the dough (about 3 cm) empty. We fold the free edges up, thus, as shown in the photo, we form the sides of the pie.
Pour the filling with the previously prepared mixture of cream and eggs (we leave 3-4 tablespoons of the filling to grease the top of the pie).
Divide the remaining dough into narrow strips and place them in a lattice shape on top of the filling. Brush the cake with the reserved filling and, if desired, sprinkle the surface with sesame seeds.
Bake a layer cake with canned fish and onions for 30-40 minutes at 180 C.
A simple and quick pie with canned fish is ready!
Cut into portions and serve.
This layered fish pie is delicious to eat both immediately after baking and after it has cooled completely.
For lovers of fish dishes, and especially baking, we offer recipes for very unusual and original canned pies.
They are prepared quite quickly, since the fish does not need to be cleaned, washed, fried, or boiled, just open the can. And due to the fact that the pie is formed from puff pastry, the cut dish turns out to be fluffy and unusually beautiful, so such pastries can easily be served on a festive table or to dear guests.
Layer pie with canned fish - general cooking principles
To prepare such a pie, you can take ready-made puff pastry from the store or knead it at home. If you wish, you can even use regular Armenian lavash. Basically, it depends on the amount of time allocated to create the dish.
For the filling it is better to use natural canned food in oil. Suitable: saury, sardines, salmon, pink salmon, herring or tuna. The water from the jar will first need to be drained.
For variety, you can add various vegetables, boiled cereals, eggs, herbs and homemade sauces to the pie.
Layered pie with canned fish and sorrel
Ingredients:
One can of natural pink salmon;
A pack of yeast puff pastry;
150 g sorrel;
One chicken egg;
30 g butter.
Cooking method:
1. Remove the puff pastry from the packaging, place it on a table sprinkled with flour and let it defrost for 1-1.5 hours.
2. Open the canned food and take out the pieces of fish, chop them with a knife or simply mash them with a fork.
3. Sort the sorrel, leaving only fresh, rich green leaves. After this, pour cold water into a bowl and soak for 10 minutes. Then wash and dry the leaves. Finely chop or grind in a blender.
4. Break the egg, remove the shell, beat a little to get a homogeneous mass.
5. When the dough has thawed and risen a little, divide it into two halves and roll it out with a rolling pin.
6. Grease a baking tray or baking dish generously with butter. Place one rolled out layer of dough on the bottom of the pan.
7. For the filling, mix canned food and sorrel. Place the filling on the dough layer in the pan.
8. Cover the pie with the second rolled out layer of dough. Pinch the edges a little, and make small punctures with a fork all over the surface of the pie. No need to abuse punctures.
9. Brush the top of the pie with egg using a pastry brush.
10. Bake the pie at a temperature of 200-220°C for 30-40 minutes until the entire top is browned.
Layered pie with canned fish and white sauce
Ingredients:
A can of canned salmon;
A pack of puff pastry without yeast;
A few sprigs of fresh parsley;
110-120 ml cream;
40 ml white table wine;
5 ml lemon juice;
One chicken egg;
30 g butter.
Cooking method:
1. Remove the dough from the packaging onto the floured counter and let it thaw for an hour and a half.
2. Sort the parsley, wash, dry and finely chop.
3. Remove the canned salmon from the can and cut it a little with a knife.
4. For the sauce, bring the wine in a saucepan almost to a boil and add room temperature cream and lemon juice. Stir and simmer until thickened.
5. Then, without heating, add softened butter and mix well.
6. Divide the dough into two parts, one slightly larger than the other.
7. Roll out most of it and place it on baking paper on a baking sheet and level it out.
8. Place the salmon in an even layer on the dough layer, sprinkle with parsley and pour the sauce evenly over it.
9. Roll out the second part of the dough and cut strips from it, from which you can form a pattern on the pie. It can be just a lattice or curly curls, but you definitely need to make the sides of the pie.
10. Beat the egg with a fork and brush the top of the pie.
11. Bake the pie at 200-220°C for a little more than half an hour.
Layer pie with canned fish and vegetables
Ingredients:
A can of canned saury;
Half a medium onion;
Half a carrot (about 45 g);
A couple of potatoes;
Ground black pepper;
A couple of sprigs of mint;
Half a cup of kefir;
A sprig of fresh cilantro;
Vegetable oil.
Cooking method:
1. Release the dough from the packaging and let it thaw.
2. Finely chop the onion and carrots and sauté in oil.
3. Boil potatoes in their skins. Then cool, peel and cut into rings.
4. Sort the mint and cilantro leaves, rinse and dry thoroughly. After this, chop finely.
5. Chop the saury using a sharp knife.
6. Roll out the dough a little and divide into four equal squares. Bake the squares on a baking sheet in the oven until browned.
7. Take the form. Place one square of dough at the very bottom, spread half of the kefir on top and lay out the potatoes.
8. Next, put the dough again and on top of it the fish mixed with herbs.
10. Cover everything with the last square and spread the remaining kefir on top.
11. Bake the pie for a quarter of an hour at a temperature of 200-220°C.
Layered pie with canned fish, rice and egg
Ingredients:
A can of canned cod liver;
Half a glass of rice cereal;
Two chicken eggs;
A pack of ready-made puff pastry;
A small bunch of dill.
Cooking method:
1. Place the dough on the table to thaw.
2. Rinse and boil the rice, then rinse a little again and let the water drain.
3. Beat one egg with a fork until smooth and leave to grease the pie. Hard-boil the second egg, peel and finely chop.
4. Sort and wash the dill, cut into small crumbs.
5. Remove the cod liver from the jar and chop it.
6. Divide the dough into two parts. Roll out the first piece of dough to fit the prepared baking dish. From the second, cut out various shapes to decorate the top of the pie. You can cut diamonds or triangles.
7. Spread baking paper on a baking sheet, spread a layer of dough onto it, and make sides.
9. Place the curly slices on top.
10. Brush with egg and bake until done.
Layered pie with canned fish made from homemade dough
Ingredients:
Can of tuna in oil;
150 g butter;
5 g dry yeast;
30 g sugar;
A pinch of vanillin;
120 ml milk;
5 g salt;
Two chicken eggs;
A few sprigs of curly parsley.
Cooking method:
1. Prepare puff pastry dough. To do this, make a dough out of half the ingredients for the dough and leave to ferment for one hour. Then add the rest of the ingredients and knead the dough. Leave it in a warm place to ferment. This will take approximately two hours. During the entire fermentation process, knead the dough 2-3 times. All ingredients for the dough: 100 g butter, yeast, sugar, vanillin, milk, salt, egg.
2. Then cool the dough a little, divide into pieces, roll out to a thickness of 2 cm. Cover half with pieces of softened butter. Then fold the dough into an envelope to create three layers of dough and two layers of butter. Pinch the edges of the dough a little.
3. Afterwards, roll out the dough, fold it in half and roll it out again.
4. Leave the dough in the refrigerator to allow the butter to set.
5. Prepare the filling. To do this, chop the tuna and mix with pre-chopped herbs.
6. Divide the dough into several parts and bake in the oven until golden brown.
8. Beat the egg a little and brush the top of the pie.
9. Bake the pie at 200-220°C for 10-15 minutes until the top is browned.
Layered pie with canned fish made from unleavened dough
Ingredients:
Can of canned Pacific herring;
A couple of sprigs of fresh basil;
40 g rice cereal;
Two glasses of premium flour;
Half a glass of water;
5 g salt;
10 ml lemon juice;
180 g butter;
50 ml warm milk.
Cooking method:
1. Without washing the rice, place it in a saucepan with boiling water (the water should cover the rice by 2 cm), add salt and cover with a lid.
2. Chop canned fish, add finely chopped basil to it.
3. Prepare unleavened puff pastry. Mix water with lemon juice and a pinch of salt. Add the required amount of flour and knead into a non-sticky dough. Put it in the cold for half an hour.
4. Soften the butter and mix with a small amount of flour (1 spoon), form into a flat cake and freeze it.
5. Roll out the dough, put a butter-flour cake in the middle and fold the dough into an envelope, roll it out again to a thickness of 1 cm. Roll it up again and roll it out to the same thickness. There are 4-6 such rollouts in total.
6. Divide the finished dough into two unequal parts. Use the larger portion to make the bottom of the pie. First place fish and basil in layers on it, then boiled rice, so that the edge of the dough is free of filling. Cut strips from the rolled out bottom part and form a pattern on the top of the pie. The edges of the pie should not be pinched.
7. Using a pastry brush, brush the top and sides of the cake with warm milk and bake in a preheated oven.
Layer pie with canned fish - tricks and useful tips
You can add any herbs or seasonings to your pies to suit your taste.
If you prepare the dough yourself, be sure to use only the highest grade flour.
In addition to eggs and milk, you can also grease the top of the pie with mayonnaise or sour cream to make it golden brown.
You can also add fresh or fried onions as a filling to any pie.
If you don't have time to layer the filling, you can simply mix all the ingredients and place it on the dough.
Pie with canned fish made from puff pastry is an excellent dish for lunch or dinner. It is filling, smells incredibly delicious, and the dough literally melts with the filling in your mouth. It doesn't smell much like fish, it's rather fragrant. The texture of the filling itself is simply perfect. The canned food in the pie is even tastier than if fresh fish were used. This dish is quite suitable for a holiday table. Few people will even recognize that it is made from canned food.
If you use homemade canned food, you need to be sure of their quality. It is better to take canned fish that has been prepared in industrial conditions.
The recipe for canned fish pie is as follows (for 2 small pies or one large one):
The canned pie is made as follows:1. Cut the onion into cubes and fry it.
2. Grate the carrots, sautéing the onions continues with the carrots.
3. Vegetables can be slightly salted, but if the canned food is salty, then you should not do this. Seasoning is added.
4. Canned food is placed in the onion-carrot preparation for filling.
5. Boiled eggs are chopped and added to the filling. Everything gets mixed up.
6. The dough sheets are rolled out. One of them is laid out on parchment.
7. The filling is applied evenly on it, without touching the ends of the pie.
8. Cover the pie with a second sheet of puff pastry.
9. The layers of dough are wrapped and pinched. This stage should be taken very seriously so that during the cooking process the filling does not go beyond the boundaries of the sheets of dough holding it.
10. Place the fish pie in the oven. The optimal temperature for baking such a dish is 170-180 degrees. After 40 minutes the pie is ready. It should be removed and left to cool.
The pie with canned fish made from puff pastry is served warm after cutting into small portions. This amount of pie is enough for 5-6 people.
Hello, dear readers of the site! You can fantasize about baking from puff pastry as much as you like; it always produces wonderful sweet products and savory pies with meat, fish and other fillings. At the same time, preparation takes a minimum amount of time, and the result is always wonderful! We have already made a delicious one, today I propose to make an original layer cake with canned fish. Simple and quick to prepare, it will delight everyone with its elegant appearance and excellent taste. Kids will simply be delighted with this fish-shaped pie! By the way, canned fish is not at all difficult to prepare at home; they turn out very tasty and healthy (recipe Here).
Ingredients:
- Puff pastry – 1 package (450 gr.)
- Canned fish – 1 b. (I have saury)
- Onion – 1 pc.
- Eggs – 4 pcs.
- Cheese – 50 gr.
- Egg for brushing
Preparation:
Thaw the puff pastry at room temperature, divide into 2 equal parts. Roll out each part in one direction.
On one part, using a template or, as I did, by eye, cut out the shape of a fish. 
Place the cut out part on the 2nd layer of dough, cut out the shape of a fish on it, departing from the edges 1.5 - 2 cm. The remaining dough will be useful for cutting out round fish scales. 
For the filling, mix canned fish mashed with a fork (drain the liquid first), boiled eggs and onions cut into small cubes, as well as grated cheese and, if desired, herbs. You can pre-fry the onions, but I didn't do that. 
Cover a baking tray with baking paper and place a larger cut out fish shape on it. Spread the filling on it in an even layer. 
Place the second mold on top, carefully pinch the edges. 
Using a mold, cut out circles from the remaining puff pastry to create decorative fish scales. Also cut out strips for the tail and head. Make an eye out of a ball of dough. Separate the white from the yolk. Coat the body and tail of the fish with protein, lay out the round scales, stripes of the tail, and eyes. Coat the decorative elements with yolk on top; they will brown in the oven and look very impressive. 
Bake a layer cake from canned fish in a preheated oven to 180 degrees. oven for about 30-35 minutes, until golden brown. 
Our elegant fish-shaped pie is ready! 
Bon appetit!
For viewing, I offer another interesting recipe from our cooking website
Articles on the topic
