Delicious homemade pastries: pie with saury and rice. Quick pie with saury and rice

If you want to please your family with delicious and inexpensive baked goods, prepare a pie with canned fish and rice. It turns out very satisfying and tasty, and is easy to prepare. You will find all the products for its preparation in the supermarket, and to speed up the preparation process, you can buy ready-made puff pastry.

Today I will tell you how to make an incredibly delicious fish pie from yeast or puff pastry.

Recipe for pie with canned saury and rice in the oven

Kitchenware: bowl, whisk, fork, knife, board, sieve, baking sheet, cling film.

Ingredients

Step-by-step preparation

Pour 500 ml into the dough kneading container warm water and add 50 g of live yeast there. Leave everything for 15 minutes to dissolve the yeast. The water should be warm, but not hot, otherwise the yeast may cook.
In a separate bowl, beat 1 egg. When the yeast starts working and foam forms on the surface of the water, add the stirred egg. Then pour in 55 g of sugar and 15 g of table salt.
Stir the mixture and add 70 ml of vegetable oil.
Mix again and gradually add 1.3 kg of flour.
To make the dough fluffy and tasty, the flour must be sifted through a sieve so that it is saturated with oxygen. Knead quite steep, but elastic dough. Cover the dough with film and leave for 1 hour to rise.
While the dough is rising, prepare the pie filling. Place 2 cans of saury without liquid in a bowl. Mash the fish pieces with a fork. Finely chopped 120 g onions and mix it with canned food.
We also add 250 g of boiled rice to the bowl and mix our filling well. I already use cooked rice, but you can boil it in salted water in any way convenient for you.
When the dough will work 1-2 times, divide it in half and roll out 2 layers to the size of your baking dish. Place the first layer on a baking sheet and smooth it out a little. Distribute the prepared filling on top. Cover it with a second layer and pinch the edges of the pie.
Place the baking sheet in a preheated oven for 30 minutes at 190 degrees. When the pie is cooked, remove it from the oven and brush the top with butter. Cut the cooled pastry into portions and serve.

Video recipe

You can watch the entire cooking process in more detail in the video.

Fish pie with saury and puff pastry rice

Cooking time: 50 minutes.
Number of servings: 8.
Calorie content (per 100 g): 245 kcal.
Kitchenware: knife, sieve, baking sheet, grater, board, frying pan, bowl, rolling pin.

Ingredients

Step-by-step preparation

Finely chop 200 g of onion. Heat 25 ml of vegetable oil in a frying pan.
Then we send the chopped onion to fry. It should be soft and slightly golden.
Place the canned saury on a plate, remove the large spinal bones and mash the fish with a fork. If you want the pie filling to be more juicy, you can leave some of the canned liquid.
Boiled eggs (3 pcs.), peeled and grated coarse grater. The eggs must be hard-boiled first. Place 170 g of boiled rice in a deep bowl. Rice must be cooked until half cooked and cooled. Add grated eggs, chopped fish and fried onions.
Season all filling ingredients with salt and pepper to taste, and then mix thoroughly. If desired, at this stage you can add your favorite spices and seasonings to the filling.
Turn on the oven to warm up and move on to the dough. Place the puff pastry on the work surface and divide it into 2 parts. One part should be slightly larger than the second. The dough can be used chilled or thawed. You can also cook it yourself.
Roll out most of the dough to fit the baking tray.
Place the dough into a greased baking dish. We level it over the entire surface and form small sides along the edges. Distribute all the filling evenly on top.
Roll out the remaining dough a little so that you can cover the filling. Place the second layer of dough in the pan and pinch the edges.
To ensure that the pie browns beautifully in the oven, brush it with yolk.
Prick it with a fork and put it in the oven for 35 minutes.

Fish pie can be served with sour cream or salad fresh vegetables. This great option for lunch or dinner.

Video recipe

To make sure your actions are correct, watch the video.

Conclusion

To make a pie with canned fish, any dough is suitable: yeast, jellied or puff pastry. In combination with juicy filling The baked goods will turn out simply amazing. In addition to rice and saury, you can add fried or green onions, boiled eggs, cheese, fresh herbs. You can also replace rice boiled potatoes, in this case it must be grated on a fine grater.
You can use saury, pink salmon or sardine for canned rice pie.
Serve this pie both hot and cold with any first course or tea. You can also take it with you on a picnic or wrap it for your children at school.
I suggest all lovers of savory pastries try it - jellied pie with saury—. It is prepared very quickly, since it does not require time to proof the dough. I also recommend a very similar and incredibly tasty pie with saury and potatoes.
And for those who are looking easy option And quick dinner, I offer a simple recipe for capelin in the oven. If you want to know all the secrets of cooking this fish, take a look.

Be sure to write in the comments which of my recipes you liked best. Tell us what kind of baked goods your family prefers and share your recipes.

Saury is a delicious fish. And from delicious fish You can make a delicious fish pie. Here I will share three recipes for pies with saury, which differ slightly in ingredients, but at the same time have very different tastes. 3 recipes, 3 flavors, 3 choices. I hope you find the pie of your dreams among them.

In general, fish pie with saury in preparation is not very different from pies with other types of fish, but in order for you to find this site, I publish recipes specifically with saury. There will of course be many more fish pies in the future.

In these recipes I will use canned saury. What is the advantage of a pie with canned saury? Yes, in that you don’t need to clean the fish, remove those annoying bones, and the preparation of the pie itself is speeded up many times over. At the same time, the taste of baked goods is juicy and rich. But nothing prevents you from using fresh saury for pies. You just have to do some manipulations with it (you can guess about them).

Well, after some verbiage, let's move on to the recipes themselves. Although, maybe you didn’t read the introduction, but just clicked on the title, which is a smart thing to do.

Jellied pie with potatoes and saury

Quick Pie with canned saury, capable of satisfying the need for fish baked goods. The pie turns out to be tender, light, but at the same time nutritious and high in calories, since it contains mayonnaise and sour cream.

Ingredients:

Dough:

Chicken eggs – 3 pcs.
Wheat flour – 6-7 tbsp. spoon;
Mayonnaise (regular) – about 200 ml.
Sour cream (low-fat) – 150 ml.

Filling:

Canned saury – 1-2 cans;
Onions – 1-2 heads;
Potatoes – 4-6 pieces;
Salt – ½ teaspoon;

Step-by-step preparation

First you need to cook batter for jellied pie with saury. It's very simple!

Mix eggs with mayonnaise and sour cream. Add flour and mix again until homogeneous mass. The dough is ready.
Let's start filling. Peel the onion, chop finely and fry in oil in a frying pan until light golden.
Open a can of saury and drain the broth. Place in a cup and lightly mash with a fork so that you can conveniently arrange it on the base of the pie.
Peel the potatoes and cut into thin slices.
Grease a baking tray or baking dish generously with oil (vegetable or butter). Pour half the dough so that it covers the entire area.
Carefully place potato pieces on top. Thin, single layer.
Now lay a layer of saury. Add salt.
Now it's the turn for the onions. Place fried onions in a thin, even layer.
Fill the pie with dough. Where you need to correct, trim.
Place in an oven preheated to 200 degrees for 40-45 minutes. The cake should become more fluffy and take on a pleasant rosy color.

Pie with rice and saury (recipe with photo)

This is also a jellied pie, but with a different dough. We can say that this is a pie with saury on kefir. The rice provides tenderness while tempering the strong fishy flavor.

Ingredients:

Dough:

Kefir (low-fat) – 250 ml.
Flour – 200 g.
A pinch of salt;
Soda – 0.5 teaspoon;
Sour cream (low-fat) – about 100 g.
Chicken eggs – 3 pcs.

Filling:

Rice (boiled) – 150-200 g.
Saira (canned) – 2 cans;
Onions – 1-2 pcs.
Oil for frying;

Cooking steps

Since the dough is aspic and prepares quickly, we can easily start with the filling.

Peel the onion and chop finely. Fry in oil until golden brown.
Transfer the saury from the jars into a cup. Drain the water. Mash the fish with a fork.
Add to saury boiled rice and mix well. Add onion and stir again. The filling is ready.
In another bowl, mix eggs, kefir, sour cream. Add a pinch of salt.
Add flour and stir.
Suppress the baking soda, add to the dough and mix. Soda is extinguished with vinegar (add a few drops of vinegar to the soda). On the other hand, soda will already be quenched with kefir. In general, the choice is yours.
Pour about half of the dough into a baking tray or baking dish.
Now you need to add the filling of rice, saury and onions.
Pour in the remaining dough, covering the filling completely.
Preheat the oven to 180 degrees. Bake for about 40-45 minutes until golden brown.

The beauty of this pie is that it is delicious both cold and hot. Those. this is very useful thing, which you can take with you for a snack.

Pie with saury and potatoes (recipe with photos)

This pie differs from the first one in that it is prepared with yeast dough. The result is baked goods that have a completely different taste, more satisfying, stronger, like all yeast pies.

Ingredients:

Dough:

Wheat flour – 3 cups;
Milk – 1 glass;
Dry yeast (fast) – 11 g.
Salt – 1-3 teaspoons;
Sugar – 1 teaspoon;

Filling:

Canned saury – 2 cans of 240 g each.
Onions – 4 pcs.
Potatoes – 5 pcs.

Preparation

Since this pie with saury is made with yeast, the first thing you should do is knead the dough so that while it is growing you can make the filling.

Mix yeast with milk and salt. Beat the eggs in there. Mix.
After five minutes, add flour and knead the dough. It should be thick and elastic yeast dough.
Set the dough aside for 30 minutes.
Wash the potatoes, peel them, cut them into small pieces as for frying.
Remove the liquid from the saury and mash it in a cup with a fork to obtain a homogeneous mass.
Peel the onion and finely chop. The filling is ready, we are waiting for the dough.
Knead the dough, divide into two parts: one slightly larger than the other.
Roll out a larger piece and place it on a greased baking sheet, not forgetting to make the edges.
Place a layer of potatoes. Then comes a layer of saury. Next is a layer of onion. Season with salt and pepper if desired.
Roll out the second piece of dough and place it on top, pinching the edges to make the pie dense and closed.
Preheat the oven to 190-200 degrees. Bake the pie for 40-45 minutes.

Then it can be cooled and cut into portions.

Once again, I note that you can use fresh or frozen saury instead of canned. A pie with canned saury is prepared faster, with less fuss and unnecessary smell in the kitchen. If you want a pie with fresh saury, then simply clean it of all excess parts, cut it into pieces and add to the pie. General technology the preparation does not change.
Which canned saury should you choose: with or without oil? It's up to you to decide. Saira in oil will make the pie richer and more nutritious. Honestly, I don’t see much of a difference anymore.
Potatoes can be used either fresh or boiled. Both sliced and in the form mashed potatoes. The choice is yours.
I advise you to pepper it generously. Black pepper, red, white - they will give a wonderful aroma and piquancy to your pie.
You can use ready-made yeast dough. You can buy puff pastry. Puff pastry pie with saury is delicious in its own way, and easy to prepare. Simply cut the dough, add the filling, cover with a second layer and bake for 30-45 minutes.
In addition to potatoes, you can use other ingredients: cabbage, eggs, etc. By the way, you can also make a simple pie with saury, i.e. without additional components in the filling. Of course, then you will need more fish, and the taste will be completely different.

Ingredients:

- salt - to taste,
- rice - 1 glass,
- saury - 1 jar,
- onions - 1-2 pcs.,
- butter dough- 1 kg.,
- butter- 50 gr.

Recipe with photos step by step:

First, I cook the rice in a large volume of water (salted). When the rice is almost ready, I pour it into a colander and rinse it.

Then I mix the rice in a separate bowl with the fried onions. The amount of ingredients is up to you.

Now I open a jar of canned saury, drain all the excess liquid from it and chop it with a simple knife right in the jar. I also mix chopped saury with rice and onions into one mass. Our pie filling is ready.

One kilogram of store-bought ready-made butter dough I divide it in half. Having rolled out the first half of the dough, I carefully place it on a baking sheet, which must be seasoned first sunflower oil. Now I spread the filling onto the dough in an even layer.

I place a few pieces of butter (5-6 pieces) on top of the filling.

Next I roll out the other half of the dough and “close” the pie. The hole in the center of the pie is needed to allow the pie to “breathe” and bake.

Typically, such a fish pie sits in the oven at 180° for 45-50 minutes.
That's it! Good luck!

Pamper your loved ones - prepare them an inexpensive, satisfying, and original, simple pie with saury and rice. The recipe uses canned saury. Her taste qualities go well with boiled rice and fresh herbs. The best option for such a fish pie is yeast dough. You can use dry instant yeast or compressed yeast in this recipe. Compliance correct proportions and dosage of ingredients will provide your baked goods with a unique look and rich fishy taste.

Taste Info Savory pies

Ingredients

Wheat flour – 3 tbsp;
Dry fast-acting yeast – 2 tsp (15 g pressed);
Sugar - 1 tsp;
Salt - to taste;
Ground black pepper - to taste;
Vegetable oil – 3 tbsp. l.;
Milk – 200 ml;
Rice – 3/4 cup;
Natural saury (canned) – 1 b.;
Fresh herbs;
Egg yolk – 1 pc.

How to cook a pie with rice and canned saury fish

First, let's knead the dough. Sift flour through a sieve. The sifting procedure enriches the flour with oxygen and removes small impurities, which will provide us with fluffy baked goods from pure flour.

In the recipe we prepare the dough using dry yeast. When using pressed yeast, it must first be dissolved in milk at room temperature for 10 minutes.

Add to prepared flour with granulated sugar, salt and dry yeast, stir thoroughly.

Use a wooden spatula to make a well in the center.

Pour sunflower oil into the resulting depression.

To activate yeast process The milk for the dough must be taken warm. Do not allow the liquid to become too hot; place the bowl of milk on very hot slow fire and after three minutes remove.

Slowly pour in small portions warm milk into the flour, stirring constantly.

We thoroughly knead the dough piece with our hands on the table. The end result should be a smooth and elastic yeast dough. Place it in a bowl and cover cling film. Make several punctures on the film. The dough should stand for room temperature under the film for about 30-40 minutes.

While the dough is resting, prepare the filling. Rinse the rice with running water several times. Boil until tender in slightly salted water. It is important to maintain a constant stirring regime, since the cereal contains gluten, which contributes to the “sticking” of the porridge. Quickly pour the finished boiled porridge into a sieve and rinse with cold running water. Leave the cereal to cool.

Open the jar canned fish with saury. Mash the fish pieces with a fork until small pieces. Remove large bones. Instead of saury, you can use sardine, pink salmon, and tuna.

When it's cooled down rice cereal add chopped saury and pre-washed, finely chopped greens. Mix the mixture with a wooden spatula. Season the resulting mass to taste with spices: salt and black ground pepper. The filling is ready.

Teaser network

The pie dough should increase in volume during this time.

Divide the dough into two unequal parts. Roll out most of the dough into a layer 0.8 cm thick and place it in a greased baking dish with the edges facing up.

Spread the filling evenly over the dough.

Roll out the remaining smaller piece of dough. Cover the filling with it. Pinch the edges of the layers.

Grease the surface of the future pie with beaten chicken yolk.

Preheat the oven to 180 degrees. Once formed and prepared, your pie with saury and rice made from yeast dough will benefit from standing in a warm place for a little while. The dough should “come to its senses” after processing, and the yeast located there should begin the fermentation process. Subsequently, this simple ritual is guaranteed to provide you with a luxuriously airy and mouth-wateringly delicious look of baked goods.

Bake for 30-35 minutes. Don't forget to control the baking process.

Let the pie cool and cut into portions. Bon appetit!

Fish pie with saury and rice, the recipe of which is popular among housewives, is very easy to prepare, but at the same time it is one of the most delicious options homemade pie.

The pie does not always have to be made exclusively from fresh, expensive fish - the recipe with saury also impresses with its taste. To prepare a truly flavorful and delicious pie, you will need a can of saury, some rice and one onion. The dough used is yeast. The recipe will please you because the pie with boiled rice and dietary saury always turns out with a golden crust, very thin and temptingly crispy. The most delicate filling remains really juicy despite baking in the oven.

The ingredients are calculated as precisely as possible for a fairly small but satisfying fish pie. To ultimately get more portions this dish, simply increase the amount of ingredients added according to the proportions indicated.

This universal recipe with rice and saury great addition for tea for lunch, dinner and even breakfast. The dish will please every family member.

For good and delicious dough you will need:

milk – ¼ cup;
warm boiled water– ¼ cup;
yeast - 1 tablespoon;
sugar – ½ tablespoon;
egg - 1 piece;
salt – ⅓ tablespoon;
flour – 300 grams.

For the filling:

onion – 1 piece;
rice – 1 glass;
saury – 1 jar.

Preparation

1. Fish pie is prepared like this. Mix the prepared milk with warm boiled water, dilute sugar and yeast there. Place the dough in a fairly warm place until the added yeast dissolves and foam forms on the surface.

2. Break the egg into a deep enough bowl, add salt, and beat with a regular whisk. Next, add the yeast mixture, mix gently again and add the flour.

3. Knead the dough until it has a uniform consistency and is well kneaded. If necessary, add a little more flour, as the dough should stop sticking to your hands. The dough should be elastic, since you will need to stretch the mass over the baking pan.

4. Transfer the prepared dough to a clean and as dry bowl as possible and cover with plastic wrap. Leave the dough to rise. Divide the resulting dough into two unequal parts: one should be large, and the second should be smaller to cover the top of the pie.

5. The recipe for the filling is also simple. Boil the rice and place in a sieve to remove excess liquid. Knead canned fish using a fork directly into the jar and stir into the brine. Post it on boiled rice, which is already distributed on the main piece of dough.

6. The onion is cut into half rings and placed on top of the saury. The pie is covered with a second small piece of dough, which is rolled out well. The edges of the two layers are connected using tucks. In order for steam to constantly escape from the cake, you need to make several small cuts with a knife.

7. The recipe involves cooking the dish in the oven at 170 degrees. Cook until the crust delicious pie will not start to brown. This recipe will be worthy decoration any everyday and holiday table.

Don't forget to write what you think about the recipe and bon appetit!