Yeast dough fish pie recipe. Yeast fish pie dough
Almost any yeast dough can be used for fish pie (only with a little sugar so that it is not sweet). I offer a very successful version of the mayonnaise yeast dough recipe, homemade cakes on which always turn out to be amazingly tender, soft and tasty.
Regarding the fish for the pie, I want to note that any red will do (in addition to coho salmon, take salmon or trout, pink salmon is also good, but it is not so fatty, so you have to add a little butter). Adjust the amount of filling to your liking - in this fish pie recipe, there is quite a lot of filling (even more dough by weight).
Not to say that this is a quick recipe for baking - no doubt, you will have to tinker with both the dough and the filling. However, when a ready-made yeast dough fish pie appears on the table, you will immediately understand that the work was not in vain - the family will definitely appreciate it!
Ingredients:
Yeast dough:
Filling:
Cooking step by step with photos:
First of all, let's prepare homemade yeast dough. You can make your own, but I suggest an amazing mayonnaise yeast dough. To do this, take the highest grade wheat flour, milk, water, homemade mayonnaise, salt, sugar and yeast. The latter I used fast-acting, which are added immediately to the flour. You can take just dry (also 5 grams - this is a teaspoon with a slide) or pressed (15 grams), but first they will need to be activated in warm water with sugar for 15-20 minutes.
In another bowl, combine all the other ingredients for the yeast dough: warm milk and water, mayonnaise, salt and sugar. You don't need to mix until smooth - just chat a little.
Kneading should continue for at least 15 minutes so that the yeast dough becomes absolutely smooth and uniform. It turns out soft and tender. You can use a bread maker or dough mixer for this purpose if you like. Leave the dough in a warm place to rise for 2 hours, making 1 kneading after an hour. Don't forget to cover the bowl with a towel or cling film to keep the dough from getting airy during the proofing process. After 2 hours, the dough should increase in volume and grow by 2-2.5 times.
While our yeast dough is resting, it's time to work on the filling. For her, we need the following products: any red fish (in my case, coho salmon), chicken eggs (3 for the filling and 1 yolk for lubricating the future fish pie), onions (400 grams are about 3 fairly large onions), fresh dill, refined vegetable (I have sunflower) oil, as well as salt and ground black pepper.
First of all, you need to get a fish fillet, for which we remove the skin from the coho salmon (or whatever fish you have), cut out the ridge. Then, be sure to remove the bones that are in the pulp with your fingers or tweezers.
We cut the fish fillet into fairly large pieces - you should not grind it. From 880 grams, I got 690 grams of pure meat. The rest of the spare parts (I put the skin and spine in the freezer - I will cook the fish soup).
Salt and pepper the fish pieces to taste and do not forget to mix everything gently so that the fish absorbs the taste and aroma of seasonings. While we put the fish in the refrigerator.
In the meantime, put three fairly large chicken eggs in a saucepan to boil. By the way, do you know how to make sure that eggs do not crack when cooked? First, they must be at room temperature (that is, remove the eggs from the refrigerator in advance), as well as water. Secondly, when cooking, add a little vinegar or salt to the water. Cook for about 8-10 minutes after boiling, then put directly in the pan to cool under cold running water.
We are engaged in the filling for the fish pie next. Clean and cut the onion. It doesn’t cost much finely - each onion is first divided into 4 parts, and then each with feathers. Pour refined vegetable oil into a suitable frying pan, heat it up and put the chopped onion.
Fry over medium heat until soft and golden brown, season with a little salt. Don't forget to stir so it doesn't burn.
The chicken eggs are already hard boiled. We clean them and cut into small cubes, then add to the fried onions, removing the pan from the heat.
We mix everything. Be sure to taste for salt and add more if needed. Everything, the filling is ready.
During this time, the dough has already risen. It rose perfectly, rounded, became even softer and more airy. We will cut it and form a cake.
To do this, divide the whole dough into 3 parts, preferably of the same size (make 1 part a little smaller, since we will add the rest of the dough to it when cutting and shaping). Roll each piece into a ball and cover with a towel for 5 minutes so that the dough rests after the manipulations done with it. So it will become elastic again and it will be more convenient to work with it further.
At this stage, it is important to turn on fantasy - there is no way without it. How do you see the future fish pie? Personally, I imagine it in the form of a fish (well, or a fish - the cake will be big), so we divided the dough into 3 parts: 1 - for the base, 2 - for the coating, 3 - for the scales. You need to form a fish pie immediately on a baking sheet, which we first cover with baking paper and sprinkle with a little wheat flour. We roll one piece of dough into a layer (about 1 centimeter thick), transfer it to a baking sheet and cut it in the shape of a fish. Well, at least roughly...
We spread the first filling, which has already cooled down (you can’t use hot when working with yeast dough) - chicken eggs with onions and dill. We evenly distribute it over the entire surface, making a small indent from the edges.
Next we put the pieces of red fish, which we have already salted and peppered. In the middle, you can make a small sloping hill so that the cake is taller. Be sure to put the filling in the head and tail - after all, no one will want a piece of cake consisting only of their dough. By the way, my children immediately decided who and what will eat: the daughter - the tail, the son - the head.
We roll out the second piece of dough into a layer (the same thickness as the first), cut it to the shape of a fish and put it on top of the filling. It is desirable that the lower and upper layers of the dough coincide. If the top layer is larger (as long as it is not smaller), simply cut it with a pizza cutter or kitchen scissors. We tightly pinch the edges of the dough along the entire diameter (or perimeter, I don’t even know how to say it correctly in relation to the fish).
Not a single festive feast in Russia was complete without pies. Time passes, but traditions remain, and today we cannot imagine our tables without delicious and fragrant pies. And now the assortment of both fillings and dough is large enough so that everyone can choose a recipe to their taste and wallet too. Yeast dough fish pie is a pastry for all time. You can use any fish that is in your refrigerator, even white, even red, or even open a jar of canned fish. In addition to fish, you can add vegetables to the filling, which will add juiciness, our choice fell on onions and potatoes.
Fish pie
The fish pie in Russia was very popular on a par with the closed kurnik. Pies were decorated with pieces of dough, from which they molded bundles, leaves, flowers and other decorations.
A fish pie can be considered an appetizer, although this point can be disputed and any pie can be called a main course in general, since even one piece of such pastry with a glass of tea or milk will be an excellent substitute for a full meal. Approach the process of forming a cake creatively, and then your cake will be not only tasty, but also elegant, like our grandmothers.
For the base, you can take any yeast pie dough or buy ready-made yeast dough in cooking. In our recipe, French ageless dough is presented, it is also known as “Khrushchev’s” among the people. It’s easy to work with him, be sure to try what it tastes like not only in pies, but also in buns and.
The potatoes and fish in the filling are used raw, don't worry, everything has time to cook, because the pie is open.
Ingredients:
For the French test:
- Flour 3.5 - 4 cups,
- Milk - 1 glass,
- Salt - 0.5 teaspoon,
- Sugar - 4 tablespoons,
- Margarine 180-200 grams,
- Egg - 1 piece,
- Fast-acting yeast - 11 grams.
For filling:
- Fresh fish (we have tilapia fillets) - 700 grams,
- Potatoes - 5 pieces medium,
- Onion 1 head,
- Salt, pepper to taste,
- Oil for greasing the pan
- Butter - 50 grams,
- Egg for greasing the pie.
Cooking process:
For convenience, we suggest preparing the dough in a bread machine, but it is not difficult to knead it with your hands. Put the ingredients into the bowl of the bread machine according to your instructions. In Panasonic, dry ingredients come first: fast-acting yeast, sifted flour. In principle, dry yeast can be mixed with flour immediately. Add salt and sugar. And then everything else: softened margarine, egg and milk. We select the fastest dough kneading mode: “dumplings”, or “pizza”.
The Khrushchev dough is mixed, we put it in a bag (we don’t tie the bag in a knot, we can just twist it a couple of times) and put it in the refrigerator. It should be noted that the dough is not fast, it needs 3-4 hours of time for the yeast to ferment. It may be convenient for someone to prepare it the night before and leave it in the refrigerator until the next day.
We take out the frozen fish fillet so that it thaws naturally. We wash, get rid of small bones, if any, cut into pieces. Salt, pepper, leave to soak. We use, if desired, any seasonings for fish and, if you like, lemon juice.
We clean the potatoes, cut into thin slices or straws, as you like. Finely chop the onion. When the dough has risen, we can start making the pie. Roll it out on a table or other work surface. Grease a baking sheet with butter or melted butter. Lay out the rolled ageless dough on the surface of the baking sheet, leaving a small part to decorate the cake and edging.
Onions are the first layer on the dough. Who does not like onions can not add and skip this step.
Put the salted fish on the onion. We also salt and pepper the potatoes, you can do this in a separate cup, and then put everything on the fish.
From the rest of the dough, we make bundles, which we cut with a knife. We decorate the edges of the pie with fish filling with beautiful leaves of dough, spread the rest in the center. Let the cake rise. In the meantime, turn on the oven, set the temperature to 190-200 degrees, warm it up.
Beat the egg and grease the cake with a silicone brush so that it acquires a beautiful ruddy appearance when finished.
Cook pastries until golden brown, about half an hour. Do not forget at the end of cooking (five minutes) spread pieces of butter on the surface of the pie.
Remove the yeast fish pie from the oven and let cool slightly. Cut into pieces and serve. We had a delicious and hearty dinner today, help yourself too!
We thank Svetlana Kislovskaya for the recipe and photo of a delicious pie with potatoes and fish, who believes that the smell of homemade pies brings the whole family together for a pleasant meal and communication. And for family members, it is a sign that they are always welcome at home!
Bon appetit!
Sincerely, Anyuta.
Yeast dough fish pie.
Fish pie recipe on the CULINARY tunes channel https://www.youtube.com/channel/UChRyM78MDd8LN1N7NzgWz2g
The main highlight of this recipe is that first we make a pie with a filling, and only after that we let the dough rise (in the finished pie).
The second name of this recipe is a five-hour fish pie. You can use any fish from pollock to salmon. The fish pie is delicious.
The ingredients are the simplest, as in all of their recipes.
Dough:
1. Eggs - 3 pcs
2. Water - 0.5 cups = 125 grams
3. Flour - 0.6 kg for dough and kneading
4. Salt - 1.5 teaspoons
5. Sugar - 2 tablespoons = 60 grams
6. Butter - 150 grams
7. Yeast - 1/3 pack = 30 grams
8. Margarine - 1 pack = 250 grams
9. Strong tea - 1/3 cup (grease the cake before baking)
10 Breadcrumbs - 2 tablespoons
(sprinkle the cake before baking)
Filling:
1. Fish fillet (I have pollock) - 1 kg
2. Onion - 4 heads
3. Rice - 1 cup = 180 grams
4. Salt - 1.5 teaspoons for fish, salt rice and onion to taste
5. Pepper - 0.5 teaspoon
6. Butter for frying onions - 150 grams
7. Seasoning for fish (I have oregano) - 0.5 teaspoon
We cook the rice, but do not boil it, salt to taste.
Fry the onion in butter, do not brown, salt to taste. Salt the fish fillet, pepper, sprinkle with seasoning.
We dissolve the yeast in water, add sugar, eggs, salt, mix everything. Pour a few tablespoons of flour, stir in the butter (if the butter is from the refrigerator, it can be melted). Continue to add flour and knead the dough. When the dough becomes tight, knead with your hands on the board, continue until the dough is no longer sticky. The next step is to put half of the cooked soft margarine on the dough and continue to knead again until it becomes “not sticky”. So we do with the second half of margarine. The dough is ready.
Roll out 2/3 of the dough to the size of the baking sheet + 2-3 cm on each side onto the sides of the pie.
Put the rolled cake on a baking sheet, straighten it.
Filling: put rice in an even layer on the prepared cake, 2/3 of the fried onion on top, fish on the onion. Spread the remaining onion over the fish. That's all.
Roll out the reserved 1/3 of the dough, the cake should be no larger than the size of the baking sheet. We cover the prepared pie with the filling with the cake and close the top cake with the sides of the pie.
We leave the cake for 5 hours to be touched.
After 5 hours, grease the top and sides of the pie with strong tea, sprinkle with breadcrumbs and pierce the top cake (only the cake!) with a fork so that the filling breathes.
We bake for 40-50 minutes at a temperature of 200 degrees.
Bon appetit!)
I advise you to prepare:
Yeast dough: https://youtu.be/ZyPKT6lXUVw
Poppy seed roll: https://www.youtube.com/watch?v=bOc1purQlIo
Sugar buns: https://youtu.be/Sg6GBIss4fo
Cheesecakes: https://youtu.be/aoHl-QOIITs
I invite you to visit me on Instagram
https://www.instagram.com/culinarytunes/
fish pies
If you don’t know how to bake a delicious yeast dough fish pie, see our step-by-step recipe with detailed photos and videos. Cook delicious food with us.
1 h 15 min
125 kcal
5/5 (3)
My grandmother, a well-known jack of all trades in our area, taught me how to make many excellent pies, casseroles and cakes. However, a special place in the diet of my family is occupied by a fish pie made from yeast dough, the classic recipe of which is known from old cookbooks.
And this situation did not just happen. Grandmother herself improved the classic recipe, preparing in just a few steps a wonderful dough for fish pie with yeast raw or, if it is impossible to get to the store, dry in bags. The pie is tender and delicious, with an unspeakable light flavor and doesn't require any expensive or fancy ingredients.
Today I decided to present to you our family options of open or closed fish pie from yeast dough, which we have been preparing with a single recipe for several decades, filling it with canned fish or fresh sea fish. You can also make oven pies from this dough, and make whatever filling for pies you want.
Did you know? Fish filling is one of the most famous, delicious and healthy fillings in the world for savory yeast dough pies. The secret to preparing such a treat lies in attention to detail and slowly following the recommendations for the recipe.
Kitchen appliances
Take a wide and deepest baking sheet with a diagonal of about 40 cm, a pan with a non-stick coating with a volume of 2000 ml or more, baking paper, several deep bowls with a volume of 400-700 ml, a wooden cutting board (you can use plastic or metal), a sieve, a whisk, a rolling pin (according to (possibility wooden), tea and table spoons, a wide dish for serving, a sharp knife and a wooden spatula.
Required Ingredients
Dough
Important! Don't be surprised by the amount of ingredients, as the amount provided in the recipe is suitable for a yeast pie with fish or canned fish for the whole family and will fill you up even the next morning. And making this dough is easy if you follow the recommendations.
Filling
- 1500 g fish fillet or 4 canned fish;
- 5 chicken eggs;
- 5 g salt;
- 100 g of greens (onions, parsley, dill);
- 7 g ground black pepper.
Did you know? An excellent pie is obtained not only with a standard filling, but also with red fish filling, since the base of the yeast dough product is designed for any mixture that you consider suitable.
Cooking sequence
Dough
Important! Such a starter will help the yeast “play” and subsequently make your dough airy and tender, perfectly combined with an exquisite fish filling.
Did you know? If your flour preparation remains liquid, add more flour, while actively kneading the mass. Normal dough should be kneaded for about 5 minutes so that the consistency becomes less wet and does not stick to the hands during rolling.
- We put the dough "to approach" at least 2 hours.
Filling
Important! Other ingredients can be added to the filling at this stage. For example, a pie can be not only fish: my mother also adds lemon juice with rice to it, and her yeast dough pastries become richer and more satisfying.
Pie assembly and baking
Cooking is over! Now you know everything about how to prepare the dough and toppings, and then bake a yeast dough fish pie. Use a sharp knife to cut into portions directly on the baking sheet, and then transfer to a beautiful dish for serving. 
You can decorate the cake in many ways: I decorate it myself with green onion feathers, garlic cloves and lettuce leaves, while my mother prefers ginger and chopped lemon. You are free to choose your own decoration, but please do not forget to write about your idea in the comments to the recipe so that we can also try to decorate our pies in a new way.
We watch the video recipe
Below you can see the video, which shows the step-by-step preparation of a delicious fish pie from soft yeast dough.
At the very end, I really want to remind you that fish pies can be prepared not only according to the above recipe, but also in other unique ways. Let me advise you the famous
