Fish table: layer cake with canned fish. Layer pie with canned fish - original! Recipes for puff pastry with canned fish from tuna, herring, saury, salmon Puff pastry pie with canned food
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.
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.
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.
Calories: Not specified
Cooking time: Not indicated
Today I suggest you prepare a wonderful puff pastry pie with canned fish, which can be served as a main dish for dinner or as a snack on the holiday table. You have no idea how tasty it is, and most importantly, how fast it is. But once you try this dish, you will cook it quite often, I know this from my own experience. Moreover, its preparation does not require any special expenses, either time or financial, the products are absolutely affordable and simple, and even a schoolchild can cope with the technological processes.
The fact is that I found this recipe in my mother’s old notebook, and I remembered that sometimes she prepared such a snack. But not as often as we would like, because for this it was necessary to tinker with the preparation of the real thing for a long time. I decided to simplify my task, since now you can easily buy any frozen dough in the store. Thus, the time for preparing this wonderful snack was reduced literally several times. Judge for yourself, the preparatory processes to prepare the filling and roll out the finished dough only take 5-10 minutes, and the baking process itself takes 25-30 minutes. Now, having made some simple mathematical calculations, we find that within an hour you can put such a delicious fish pie on the table and treat yourself and your household to a hearty, original taste.
And this is achieved thanks to a simple but very interesting filling of raw potatoes, canned fish and a filling of hard cheese and chicken eggs. As a result of baking, we get a pie with a crispy dough and a juicy filling of potatoes and fish under a cheese crust.
Ingredients:
- canned fish (saury, pink salmon, tuna) - 1 can
- sheet dough (puff pastry) - 500 g
- potato tubers - 5-6 pcs.
- hard cheese - 100 g
- chicken eggs - 2 pcs.
- salt, spices
How to cook with photos step by step
Take the dough out of the freezer and defrost completely. In the meantime, let's start with the filling.
Peel the potato tubers, wash, dry with a napkin and cut into thin slices. 
Next, grind the hard cheese on a coarse grater and mix with salt. 
We take the canned fish out of the can and mash it with a fork.
Now roll out the dough, very carefully and only in one direction, and place it on a greased baking sheet. Heat with a fork. 
Now we place the fish on top of it and distribute it evenly throughout the dough. 
Next, lay out a layer of potato slices.
Fill the potatoes with egg and cheese filling. 
Place the baking sheet in the preheated oven for 25-30 minutes. As soon as we see a golden brown crust, you can take out the pie and serve it to the table. 
It is also easy and tasty to prepare
Many people love meat and fish pies for their satiety. For some, they are vaguely similar to their favorite pizza, but it often happens that there is no time or desire to bother with kneading dough. Do not deny yourself the pleasure of tasting a delicious piece of pie because of such a mere trifle. Manufacturers now offer a large selection of frozen ready-made puff pastry. Some pastry shops sell ready-made yeast dough (not to be confused with frozen puff pastry). Buy a package of dough, and it will help you out in such a moment. As for the filling, you can come up with any filling, for example, make a pie with canned food. And since our story is about canned fish, I suggest using canned fish like: sardines, saury or even tuna.
Pie with preserved puff pastry
To prepare the pie, take frozen puff pastry without yeast. I don't really like puff pastry. It's more lush. I like it better when the pie has more filling than dough. I tried to bake such a pie with regular yeast dough (such as for pies, pizza).
Cooking time – 40 minutes
Cuisine – European
Number of servings - 8 pcs.
how to make a quick canned pie
Ingredients:
- puff pastry - 400 g,
- canned fish - 1 can (I have sardines in oil),
- boiled chicken eggs - 2 pcs.,
- fresh green onion - 1 bunch,
- mayonnaise - 2 tbsp. spoons,
- hard cheese - 150 g.
Cooking process:
Place the sheet of dough on the board and let it melt a little. When using this dough, roll it out as thin as possible. Then the pie will be perfect.
Roll out the puff pastry into a layer directly on a sheet of parchment. This way it will be easier to transfer such a base onto a baking sheet, and there will be no need to use special baking dishes. Roll the dough in one direction so that the edges of the dough do not stretch in different directions. The thinly rolled out dough should resemble a square or rectangle.
Let's prepare the filling. To do this, open a can of canned fish. I advise you to take canned fish, where the fish is cooked in oil, not in tomato. When baked, canned tomatoes give off a bitter taste. I took canned sardines in oil. Place the contents of the jar along with the butter in a bowl and mash with a fork.
Peel boiled chicken eggs and cut into cubes. Add chopped eggs to canned food.
Add a little mayonnaise to the mixture and mix.
Place the prepared filling on the rolled out dough. Distribute the canned fish over the entire base layer, not reaching the edge of the dough by 2 cm.
Lift the edges by folding them toward the center of the pie. You will get a side. Press the dough into the corners with your finger so that the edges of the pie do not unravel when baking.
Lift the baking parchment by the edges and transfer it to the baking sheet along with the pie. Grate hard cheese on a fine grater. Spread the cheese evenly on top of the filling. I didn't use salt or spices. There are enough of them in canned fish. Grease the edge of the pie with mayonnaise (or yolk).
Preheat the oven to 200 degrees. Place the baking sheet in the oven, bake the pie with the preserves on a medium rack until browned, about 15 minutes. The cake is rolled out thinly and should not swell during baking. If this happens, pierce the cake with a knife or wooden skewer.
Remove the pie with canned fish from the oven, cool slightly and serve. Delicious and aromatic baked goods are ready.
Before serving, sprinkle the slightly cooled dish with chopped onions. Instead of onions, you can use other greens. Bon appetit.
class="aligncenter wp-image-18749 size-full" title="Canned fish pie" src="https://horoshieretseptyi.ru/wp-content/uploads/2017/11/pirog-s-rybnymi-konservami.jpg" alt="Pie with canned fish" width="500" height="333" /> !}Recipe for canned pie from Varvara Sergeevna.
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