Pie with fish, onions, eggs, sour cream: why untie pies? Russian folk sign: fish pie - to be fish soup!

Pie with fish, onions, eggs, sour cream: why untie pies? Russian folk sign: fish pie - to be fish soup!

If you forget for some time about pizza, hot dogs, shawarma, hamburgers and other overseas types of dough products with filling, then believe me, it will be boring! For a thousand years, Russian cuisine has invented so many kinds of pastry that you can try every day during the year caravan, pretzels, rolls, pies and pies, cheesecakes, pie, chicken, pie, never repeating in the assortment.

Yes, the times in Russia, when every baked product was not just food, but a work of art, part of a good grandfather's rite, a special addition to a particular dish, seems to be irretrievably gone. To this day, some kinds of lush and ruddy products from the Russian stove have been preserved in people's memory, but not everyone knows what dish, for example, should be served pie, how they differ from pies.

Let's revive Russian culinary traditions right now. Let the pizza wait.

Fish pie - basic technological principles

A pie is such a big pie patty (for those who have forgotten or did not know at all). Meat pies were served with cabbage soup and borscht, and with fish - naturally, with our beloved Russian ear. The “hole” in the center of the pie is not a marriage, but a special hole in which you need to add rich broth from pike and crucian carp, burbot, carp, roach and other fish stocks of the Motherland. But you can add not necessarily fish soup, but any favorite sauce. Pie can be quite an independent dish.

If we talk only about this type of traditional Russian pastries, then the rules for pies are very simple: take any dough you like, which one is better and faster to create, wrap any stuffing in it and bake. Here, each has its own rules, for every day, according to your mood, based on the available stocks in the kitchen and in the refrigerator. Mandatory general rule: the appearance of the pie should match its name and purpose - the middle should remain open. Pies, as an addition to the first dish, and as an independent main dish should have a large size, twice the size of regular pies.

Oh, and do not forget about the precautions. If the stuffing is raw fish, then process it carefully at a preliminary stage, try to choose the bones very carefully, bake the products well. For the filling of raw fish, it is desirable to reduce the temperature in the oven by 10-20 ° C, so that she has time to well steamed, before the dough is roasted.

Add low-fat fish varieties with sour cream, butter, add more juicy ingredients to the filling, so that the boat patty does not look like an old shoe.

1. Pie with fish and onions


Yeast pressed 50 g

Vegetable oil 80 ml

Flour, wheat / 650 g

Sugar 60 g

Eggs 3 pcs.

Margarine 120g

Milk 100 ml

Salt 15 g

Fillet of pike, perch or pelengas 600 g

Ground pepper

Rusk white 150 g

Onions 300g

Dill 120g

Muscat, ground

Butter, cream 110 g


Heat the milk to 22-25 ° C. Put yeast, sugar and 100 g of flour in it. Sift the rest of the flour, add salt, make a well. When bubbles appear in the dough, combine the liquid with melted margarine and whipped eggs, pour this mixture into flour, knead the dough. Leave it warm for a couple of hours, covered with foil or a napkin.

Divide the dough into pieces of 100-120 g, roll them in the form of an oval, thin. Distribute the filling in equal parts, pinch the edges, leaving the middle of the product open. Put the semi-finished products on a baking sheet, and again transfer to a warm place to lift. Grease the pies with egg or melted butter, so that a beautiful crust forms during baking. Bake at 210-220 ° C for 15 minutes.

Preparing the filling: Cut fish fillets into large cubes, season with spices, add onions, chopped into small pieces and fry slightly in butter. Pour white rusks into the filling, mix well.

2. Pie with fish and egg

For minced meat:

Hake fillet (boiled) 800 g

Salt 16 g

Oil, Peasant 150 g

Sugar 30g

White pepper 8 g

Lemon juice 60 ml

Fresh parsley 120 g

Boiled eggs 5 pcs.

Yeast dough 1.6 kg


From balls of yeast dough roll balls weighing 100 g each. Leave to rise on the desktop, oiled.

Mash boiled fish with a fork, adding spices and soft butter. Peel and chop the eggs, chop the greens. Connect all the components of the filling.

From the risen dough form thin flatbreads, rolling them with a rolling pin. Spread on each cake on 80 g of filling, fasten only the edges of semi-finished products. Preheat oven to 200 ° C. Place the pies on a baking sheet, leaving about 1.5 cm of space between them. When the products rise, brush with egg, whipped with water and butter in equal parts. Bake for about twenty minutes. Put the finished pastries in a baking sheet on a wooden board or grid, cover with a towel for 5-10 minutes. Transfer to a dish covered with a napkin.

3. Fish pie with yeast dough on sour cream


Eggs 3 pcs.

Sour cream 200 g

Sugar 40g

Dry yeast 9 g

Salt 15 g

Vegetable fat 100 ml

Flour 0.5 kg

For minced meat:

Dill 70g

Boiled rice 100 g

Eggs 3 pcs.

Onion 120g

Oil for frying (vegetable) 80 ml

Salmon 350g

Carp fillet 500g

Butter (82.5%) 100 g

Spices: lemon pepper, nutmeg, salt


In the sifted flour, pour the yeast, mix the mixture. In a separate bowl combine sour cream, sugar and salt, eggs. Punch the liquid mixture lightly with a blender and pour into flour. Knead the dough, adding the vegetable oil in parts, 2-3 times so that the dough is soft and does not stick. Cover with a napkin and leave to rise. When the dough will increase in volume three times, divide into parts, roll thinly. Filling:

Finely chop the onion, eggs and dill. Fry the onion to a rosy color. Carp fillet pass through a fine grinder, salmon cut into large cubes. Combine all the components of the filling seasoning with spices, mix.

Form a large pie: dough - 125 g; Filling - 100 g. After proofing, put a piece of butter in each product, over the filling, so that the filling is juicy. Brush the product with a beaten egg with a brush. Bake at 190-200 ° C.

Serve hot pie, pouring a little fish broth into each of them. You can broth file in a cup separately.

4. Pie with fish and cod liver


Rice porridge, viscous 300 g

Cod liver (in cans) 400 g

Boiled eggs 4 pcs.


Parsley 125 g

Lemon 1 pc.

Minced fish (white fatty fish) 700 g

Butter 180 g

Leek 200 g

Lemon pepper, sea salt, nutmeg, cardamom

2.4kg puff pastry


Season fish fillets with spices, sprinkle with lemon juice, brush with butter, sprinkle with chopped onions and greens, wrap in foil and bake in the oven until tender. Choose any fish to taste, but it must be freed from bones and skin before baking. If the fillet is dry, add. After cooling, place the prepared fish in a bowl, add boiled rice, chopped eggs, fresh lemon zest and canned cod liver in boiled salted water. Mix the stuffing and proceed to the formation of large pies, boats, with unbuttoned middle.

Lubricate the surface with a mixture of butter and beaten egg. Bake at moderate temperatures. After baking, transfer the pies to the platter, stir again, but with butter, without eggs. Cover with a towel for a few minutes.

5. Pies with fish in sour cream sauce and cheese


Onions, green 250 g

Dill and parsley 150 g

Cooked rice 200 g

Hard cheese

Fish (perch fillet) 900 g Sour cream, fat (not less than 30%) 250 g

Tomato paste 75 g


Ground cloves, coriander, pepper

300 ml carbonated water

Vegetable oil 150 ml

Eggs 2 pcs.

Pressed yeast 70 g

Salt 20 g

Flour 700 g

Sugar 100 g


Eggs, water and butter combine and whisk. Add yeast, sugar and some flour (1/3). Set the dough aside, covered with foil, for 20-30 minutes. After add the sifted flour, mix and put again on the proofing, for 2-3 hours. During this time, the dough must be kneaded twice. Put the dough on the desktop, divide it into pieces for large patties: the pies must be 2 times larger than regular patties. Put on each thinly rolled oval of dough filling. Connect the edges of the ovals, leaving the middle of the semifinished product “unbuttoned”. Put grated cheese in each hole. After proofing, grease the items with a lotion (egg, water, butter) and bake as usual.

Combine sour cream with tomato paste and spices. Chop the greens, mince the fish and mince. Combine cooked rice, cheese, sour cream sauce, chopped greens and minced fish in a bowl for the filling. Stir and spread the dough generously on the dough.

6. Pie with fish and eggs in mayonnaise


Boiled eggs 10 pcs.

Onions, pickled 300 g

For marinade (lemon juice 50 ml, hot water 100 ml, sugar, salt)

Mackerel in its own juice (canned) 3 cans

Mayonnaise (67%) 200 g

Ground black pepper

Yeast 5 g (dry)

Sugar 15 g

Margarine 60g

Flour 500 g

Kefir (or sour milk) 350 ml


Mackerel mash with a fork, rub the eggs on a grater. Combine canned food and eggs, add pickled onions (you can use onion or green), mayonnaise, ground pepper.

Sift flour, combine with dry yeast, salt, sugar. Pour melted warm margarine and kefir into the deepening. Quickly replace the cool dough. Remove it, covered with a film, in the refrigerator. Leave overnight. Smear the table with vegetable oil, prepare a baking sheet and preheat the oven. Beat the egg with water (50 ml) to lubricate the finished semi-finished products after proofing.

Roll out the dough on the table, in the shape of a rectangle or square, cut it, too, into squares. Lay out the stuffing and pinch the edges of the squares diagonally. Make notches with scissors on the two corners of the squares in the center, tuck them out. After the proofing, cover the semi-finished products with beaten egg mass using a brush.

Bake for 15-20 minutes at 180 ° C.

Fish pie - useful tips

In the process of preparing the fish stuffing for the pies, there is one nuance: there remains a large amount of fish “waste” after the loin is cut out of the carcass.

Throw in nothing, except viscera and gills. From such notable remains the remarkable broth turns out. This broth can be sealed in vacuum bags and frozen, if you do not want to cook soup or fish soup, or aspic, today. By the way, about the filler: in the remaining broth you can boil the next batch of fish - it will become more saturated, which is very good for the filler.

Before cooking, any raw fish is better kept for at least half an hour in an acidic solution (10%), in order not to remove unpleasant odors in the kitchen after cooking.

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