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Puff pastry fish pie (recipes). Puff Pastry Fish Pie Recipe Puff Pastry Pie with Chum Recipe

It would seem that you can write about a fish pie made from ready-made puff pastry, except for the phrase: wrap the fish in the dough and send it to the oven? But in general, if you use your brains, there is always something interesting to talk about. For example, how to perfect the taste of a pie. Or how to make it look very attractive, in the shape of a big fish. Fortunately, this is a very simple matter - I shot the whole process step by step - look at the photo, I hope everything will become clear to you and you will cope with the task in five minutes, no more. Looks like ready-made pie so that the reaction is always the same and quite predictable: inarticulate screams, muttering, stomping around and impatiently waiting for him to be cut at last. In order not to disappoint others with too simple a cut, we will put a little on the fish fried vegetables... You can see what the inside of the cake looks like at the very end of the recipe. I'm sure you will want to bake the exact same one right away. :))

Just a few more words for those who will bake such pies for the first time. So to cook tasty pie with puff pastry fish, you only need to know a couple of principles:

1) the fish in the pie goes raw, but not watery, ideally, of course, salmon, but it will turn out to be quite edible with pink salmon,

2) to make the cake tastier, put a small layer of garnish on the fish,

3) it is better to make the shape of the pie elongated so that the slices are of the same size in the slicing and nothing falls out of nowhere;

4) from one package ready-made dough and half a kilogram of fish, you get two full-fledged cakes as long as a baking sheet.

Ingredients for two pies:

  • Packaging ready-made puff yeast dough
  • Raw fish - 500-600 grams,
  • Onion - 1 large
  • Salt to taste
  • 1 egg yolk,
  • Sweet peppers or any other vegetables - 250 grams,
  • Vegetable oil for frying.

Method for preparing fish puff pie

Let's get started. We need to defrost the fish and get rid of excess moisture, if any, with paper towels. I had a piece of salmon. I cut it from the skin and freed it from the bones. I cut the fillet so that we got two long strips, and cut the remaining squares into triangles that will go to the nose and tail of our "fish".


The rolled layer is approximately the size of a baking sheet.


We spread a long strip of fish in the center. Along the edges there are triangular pieces. Salt and pepper to taste.


Let's start preparing the side dish. In principle, it is quite enough to simply fry the onions. But if you want your pie to turn out the same cutaway as mine, then take the most delicious and cute combination of vegetables - fried onions again plus stew Bell pepper... In general, you can go further. Green beans and mushrooms fried with onions go very well with fish. If you want to enhance the satiety of the pie, you can add a small layer of rice cooked until tender.

I chopped the onion finely and fried in oil until golden brown. I laid it out neatly on top of the fish.


I also cut the bell peppers into cubes, fried them in a pan for three to four minutes, covered them with a little water and stewed them until soft. Put it on top of a layer of onions.

Now comes the fun part. How to make such a fish. We take a knife and cut strips 1-1.5 centimeters wide from the edge of the filling to the edge of the layer. The photo clearly shows that they go perpendicularly. Leave the dough intact at the top and bottom.


We fold the upper part with an envelope. First, fold the dough from one corner to the middle.


Then from another. We get a nose.



We do all the same, creating something like a pigtail-spikelet. We reach the bottom of the dough.


We wrap it with an envelope to the edge of the filling in a rectangle and make cuts with a knife to imitate the tail fin. And we form the second pie in the same way. Then I cut the parchment around it so that it would not fall apart when carrying it. I baked pies on an overturned baking sheet, and I put it in the oven just like that.


Lubricate with loose yolk.


We put the pies in a preheated oven for 35-40 minutes. Temperature - 180 degrees.

Here's what we ended up with.


And this is what the cut looks like.


Bon Appetit!

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:

Surely many people think that there is absolutely nothing to tell about a pie with fish from a layer testa. I rolled out the dough, wrapped the fish and baked it. That's the whole difficulty. However, fish pies occupy a place of honor on the Russian table. it the National dish, which 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. Considering the subtleties described below, you will quickly cope with this task. The product will turn out beautiful, will look perfect and will have an inimitable fishy taste. You will surely be greeted by the most masculine hostesses.

  • If the fish is raw, then it should not be watery.
  • Also fit frozen fish or canned fish.
  • Fish should be thawed when 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 own juice or in oil.
  • The pie will be tastier if you put a layer of vegetable garnish on top of the fish.
  • As 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 you moisten them 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 multicooker with the appropriate mode.


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:

  • Potatoes - 400 g
  • Salt - 0.5 tsp or to taste
  • Fish fillet (any) - 200 g
  • Onion- 150 g

Step-by-step preparation of the fish and potato puff pie:

  1. Peel the onion, wash and chop into half rings.
  2. Wash the fish, pat dry with a paper towel and cut into medium pieces.
  3. Peel the potatoes, wash and cut into thin slices of 2-3 mm.
  4. Defrost the dough at room temperature, roll out and transfer to a baking sheet.
  5. Step back 6-7 cm from the edges and place the potatoes on the dough in an even layer. Season with salt and pepper.
  6. Place the onion and fish on top of the tubers.
  7. Cut the remaining edges into strips of 3 cm
  8. Braid these strips over the filling to form a braid.
  9. Brush the cake with milk or butter and send to bake in a heated oven to 180 degrees for 45 minutes.


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:
  1. 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.
  2. 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.
  3. Combine fish and onions.
  4. Thawed puff pastry roll out and place on a baking sheet.
  5. Apply the filling on it and cover it with a second layer of the rolled dough. Tie the edges of the pie together well and brush with an egg or butter.
  6. Heat the oven to 200 degrees and send the mold for 25-30 minutes.
  7. Cover the finished cake with a towel and leave for 5-10 minutes.


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:
  1. Pre-boil the eggs until a cool consistency. Put them in cold water and refrigerate. Peel and cut into small cubes.
  2. Wash the trout, pat dry with a paper towel and cut into pieces like eggs. Season the fish with salt, ground pepper and stir.
  3. Keep the puff pastry at room temperature until completely thawed.
  4. Roll it out and place it on a greased baking sheet.
  5. Place the trout on a layer of dough and sprinkle it lemon juice... Place boiled eggs on top.
  6. 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.
  7. Send the cake to an oven heated to 180 degrees for 25-30 minutes.

1. As a filling, I chose a juicy and healthy salmon, which I love very much. It is quite rich and rich. You can use any fish you like, as long as it is boneless fillet.

You can even make a canned filling if nothing else is at hand. I cut the salmon fillet into small random pieces. Be sure to take a look, there are many interesting things!

2. Fold the slices into a deep plate and sprinkle with salt, pepper, sugar. I mix everything well and leave to marinate for 15-20 minutes.

3. Peel and cut into thin quarter rings.

4. In a frying pan, heat the vegetable oil and fry the onion in it until a beautiful golden brown color.

5. Now I sprinkle the surface of the table or cutting board with flour and spread the layer on it. I cook a pie on hastily, therefore I use a purchased one.

If you have the time and desire, you can knead the flaky, crumbly dough yourself. Yeast dough fish pies are also very tasty. I roll out the layer to a size of about 30 centimeters by 20.

6. Spread a layer of fried onions along the center.

7. On top of it I lay out the finished salmon in an even layer.

8. I cut the remaining unaffected edges of the dough about 5 centimeters long with a sharp knife into inclined strips, about 2 centimeters thick. Do the tilt to one side, as in the photo.

9. I wrap the filling in the dough, alternately laying the stripes.

10. It turns out this kind of weaving.

11. I take the egg and separate the yolk. Beat it well with a whisk. Using a silicone brush, I generously grease the surface of the pie with yolk, so that after baking in the oven it turns out with an appetizing, beautiful crust.

12. Preheat the oven to 180 degrees and put the pie in it for 30-40 minutes. These pastries are equally delicious hot and cold. Bon Appetit!

This simple fish pie will decorate any table on weekdays and holidays. We buy ready dough, we cook any fish and, in principle, you don't have to do anything special anymore.

We need: puff yeast dough, onions, sunflower oil and boiled fish with a minimum amount of bones.

Preparing the filling for the pie. Peel the onion, wash and chop finely. Put in a pan with sunflower oil and fry until golden brown.

Put the fried onions in the boiled fish.

We wash the greens and cut them into small pieces. Put with fish and meat, salt to taste, mix. The filling is ready.

Defrost the dough if you bought it at the store. Roll out a little and put in a baking dish. I have it detachable and I removed the side.

Put the filling of fish, onions and herbs on the dough.

Cut strips out of the dough and put them on the filling.

Decorate the cake with roses.

Lubricate with yolk or egg.

We bake the cake in an oven preheated to 175 degrees C until golden brown.

We remove the side.

Yeast puff pastry fish pie is ready. Let the cake cool slightly and serve with tea, coffee or soup instead of bread.

Enjoy your tea!

Well, what can I tell you about the recipe for puff fish pie? Everything is as easy as shelling pears: defrost the finished puff pastry, wrap the filling in it, grease the top with yolk for ruddy and - into the oven! And yet, each housewife has her own recipe, proven over the years.

For me, the role of the filling in this pie is the most important, and depending on what you add to the company to the fish, the taste will be very different. Shoving through the recipes that the Internet offers us, I saw that most fish pies based on puff pastry are prepared with the addition of fried onions, carrots, someone adds zucchini and other vegetables. It seems to me that red fish is oily in itself, and spice it up with an additional portion vegetable oil and other fried ingredients - too much. Well, this, "the taste and color" - as they say.

Today I will show you how I make a puff pastry fish pie recipe with step by step photos will add confidence and I hope you will use the recipe on occasion!

Puff Pastry Fish Pie Recipe

  • Finished puff pastry - 500 g (one pack)
  • Raw fish - 500 g (I have chum salmon, you can use any other, the most important thing is that it is fillet, pitted)
  • Salt, spices to taste
  • Hard cheese - 150 gr.
  • Egg yolk for brushing
  • Sesame seed for sprinkling - optional

How to make puff pastry fish pie

We rub the cheese on a fine grater. Any varieties can be used hard cheese, I have "Tilsiter".

Roll out the puff pastry (you need to completely defrost it in advance) into a rectangle with a thickness of 0.3-0.5 cm.

Using a round plate, cut out a circle from the dough. We spread the red fish in a piece. Salt and pepper.

You can use any spice you like: for example, oregano, basil, Provencal herbs will go well with fish.

Put finely grated cheese on top of the fish, level it over the entire surface of the filling. Cover and pinch the fish, creating a shape big dumplings... The edges of the dough should be pinched tightly so that the juice of possible cracks does not seep onto the baking sheet.

Let's make another cake from the second layer of dough, but in a different shape. Let's try to give it the shape of a fish - an elongated figure with a tail and a head. To do this, we need to roll out the cake into a rectangle, put the fish in the middle of the future pie, add salt, pepper, add any spices to taste. Put the cheese on top again, level it.

Now fold the dough into a triangle from one edge (as if closing an envelope), pinch tightly.

- a great opportunity to satisfy your hunger. Take note of this recipe!

Cut the dough into strips 2.5-3 cm wide from both edges of the filling, leave the dough at the other end, from the side of the tail, uncut.

Now we form the "body" of the fish. To do this, put the cut pieces of dough on top of each other, as if intertwining them together. We reach the tail and stop. We pinch the pieces of dough together to keep the fish in shape.

To make the puff pastry fish pie brown, cover with milk-egg glaze. Mix one egg yolk with 2 tbsp. tablespoons of milk and add a pinch of salt. Using a pastry brush, cover both cakes with this mixture. We send the cake to a preheated oven for 35-45 minutes.