Pie with canned fish - in a hurry. Variants of jellied pies with canned fish on kefir, mayonnaise, sour cream

Pie with canned fish - in a hurry. Variants of jellied pies with canned fish on kefir, mayonnaise, sour cream

There are housewives who, due to lack of time, rarely indulge the family with fresh homemade cakes.

Yes, often preparing pies takes not only a lot of time, but also effort, but this does not mean that you should give up your favorite treat, because there are hundreds of simple recipes for tasty and flavorful flood pies, where there is no need to knead the dough stand for hours at the oven.

Especially good in terms of speed and simplicity of preparation are jellied pies with canned fish. Let's try?

Pie with canned fish - general principles of cooking

Jellied cakes are prepared on the basis of sour cream, kefir, mayonnaise. In addition to these ingredients, any pastry ripper, eggs and flour are usually put in the dough. Often added and fats: melted butter or vegetable oil. Knead the dough easier: all the ingredients are laid out in a bowl and beat until smooth.

For the filling choose any canned fish, and it can be both in oil and in its own juice, brine, tomato. The liquid is usually drained, and the fish itself is crushed. Additionally, vegetables, greens, spices are added to the filling, rice and boiled eggs are often added.

Basically, the filling is in the middle of the cake; for this, one part of the dough is poured into the mold, the fish is evenly spread on top, and the remaining dough is poured. It is permissible to lay the filling from below or above.

Bake the cake for no more than 30 minutes in a well heated oven or about 60 minutes in a slow cooker.

1. Filler pie with canned fish on kefir

Ingredients for the dough:

• skimmed kefir - 400 ml;

• flour - 1.5 cups;

• 2 teaspoons of sunflower oil;

• 2 eggs;

• sugar, soda, salt - 20 g each;

For the filling:

• canned sardine or sardinella - 1 jar;

• 2 eggs;

• green onions - 3 stalks;

• salt, black pepper powder - on a pinch.


1. In a large cup, break the eggs, mix them with soda, sugar, salt, pour the kefir, whisk well. Pour the prepared flour, pour the butter, mix well until the lumps of flour dissolve. 2. Open the canned fish, drain the liquid, stretch the sardine with a fork.

3. Pour in eggs and boil for five minutes after boiling, chop with a knife.

4. Onion greens cut into small rings, mix with canned food and eggs.

5. Lay parchment paper on the frying sheet, pour a little liquid dough.

6. On top of the dough put a mixture of eggs, canned saury and onion, pour the remaining dough.

7. Put the sheet in a hot oven for half an hour.

8. Cool the finished cake, cut into portions, serve with tea.

2. Pie with canned fish and potatoes



• 200 ml low-fat kefir;

• half a cup of vegetable oil;

• egg - 2 pcs .;

• 400 g of flour.


• a piece of butter;

• soda, salt - 10 g;

• canned saury - 1 bank;

• 3 medium potatoes;

• 1 onion;

• Black pepper powder - pinch.


1. All the ingredients listed in the recipe to mix, should get a homogeneous liquid dough.

2. Open the canned food, drain the liquid, mash the fish itself with a little spoon.

3. Cut raw peeled potatoes into medium cubes, mix with canned saury and onion, cut into small pieces.

4. Spread the detachable round shape with parchment, pour a little batter into the bottom.

5. Put all the prepared potato, fish and onion stuffing on the dough, pepper a little, pour the dough again.

6. Place the container with the cake in the oven for half an hour.

7. Cut the baked cake into pieces and place on a flat plate.

3. Pie with canned fish in mayonnaise


On the dough:

• 400 g of mayonnaise;

• 350 g of flour;

• 3 eggs;

• soda - 10 g.

For filling:

• saury - 1 bank;

• onion head;

• 3 potatoes;

• on a pinch of salt and allspice.


1. In a small cup, beat eggs with soda with a mixer, add mayonnaise, beat again a little and add flour, stir with a mixer at low speed for at least 5 minutes.

2. Mash preserved saury with a fork, pre-drain the liquid, mix the mass with onions, chopped into thin half-rings, potatoes, grated on Korean carrot, salt and pepper. 3. Spread the frying sheet with any fat, sprinkle with ground breadcrumbs, pour half the batter, put the prepared fish stuffing, pour the second layer of dough, bake for half an hour at a moderate temperature.

4. Serve the cake, cut in portions.

4. Pie with canned fish and rice groats


• 1 cup of kefir and sour cream with a low percentage of fat;

• 350 g of flour;

• 3 eggs;

• soda, salt, allspice powder - on a pinch;

• canned saury without oil - 2 cans;

• onion head;

• long-grain rice groats - 150 g;

• some sunflower oil.


1. Boil the washed grits until ready in large quantities of lightly salted water, rinse with cold water in a colander.

2. Chop the onion with a knife, fry in butter until light brown, mix with rice, cool.

3. Add chopped saury, spices and salt to taste.

4. Pour the kefir into a deep bowl, put sour cream, stir, add soda, salt, beat the eggs, stir again.

5. Add flour, beat a little with a mixer at low speed until a homogeneous thick consistency.

6. Pour a small amount of dough into a round shape on the parchment, spread the fish and rice stuffing over the entire surface, pour the remaining dough.

7. Bake at not very high temperature for half an hour.

5. Filler pie with canned fish in a slow cooker


On the dough:

• 350 ml of low-fat kefir;

• 300 g of mayonnaise;

• 2 eggs;

• 450 g of flour;

• soda - 10 g;

• salt - 15 g.

For filling:

• 3 eggs;

• onion head;

• A jar of natural scad;

• black pepper powder - 15 g.

For greasing of capacity:

• butter - a small piece;

• ground crackers - 50 g.


1. Pour the kefir into a small deep cup, put mayonnaise, mix thoroughly with a spoon.

2. Add soda, salt, eggs, stir again until a homogeneous thick mass.

3. Scaddy put out of the jar on a plate, chop with a knife into small pieces, remove the hard bones. 4. Boil the eggs after boiling for 5 minutes, free from the shell, chop with a knife, chop the onion, mix everything with canned food, pepper a little.

5. Pour a little dough into a greased multicooker container, put the filling, pour the dough again, close the lid, bake for one hour in the “baking” mode.

6. After 30 minutes, open the lid, stick a toothpick, check for readiness.

7. After the signal, turn off the multicooker, leave the cake in the tank to cool.

8. Fully cooled cake should be carefully removed from the multicooker bowl, cut into pieces, served with tea.

6. Pie with canned fish in a hurry



• half a liter of kefir 15% fat;

• soda - 10 g;

• egg - 2 pcs .;

• flour - 350 g;

• sunflower oil - 3 tea spoons;

• sugar, salt - 15 g.

For the filling:

• green onions - 5 stalks;

• canned mackerel - 300 g;

• 2 eggs;

• onion head;

• pinch of black pepper;

For decoration:

• parsley - 1 bunch.


1. Pour a little soda into a large container with kefir and mix well, let it stand for a while.

2. Separately, beat the eggs with salt, sugar, pour the mixture into kefir.

3. Pour the prepared flour, stir well to dissolve the lumps of flour.

4. Make the filling: finely chop the onion head, chop the stalks of green onion into rings. Mackerel mash with a fork in a plate. Mix everything, a little pepper.

5. Pour a small amount of dough into a greased baking dish, spread the fish over the entire surface with eggs and onions, pour the second part of the dough into a hot oven for half an hour.

6. Cool the baked cake right in the form, cut into pieces, put on a flat plate, on each slice on top put on a leaf of parsley.

Pie with canned fish - useful tips

• Do not be lazy to clean up often hard stones in the fish, which can then be felt in the finished cake.

• If you add additional ingredients to the fish, such as rice, boiled eggs, canned oil can not drain. And if you use only fish and, for example, onions, it is better to get rid of the liquid so that the baked cake does not turn out damp. • Often, in the multicookers, the top of the fill cake turns pale, getting a ruddy crust is simple: after the beep of the multicooker announcing the readiness of the cake, gently turn the pastry over and keep it in the frying mode for literally five minutes.

• To make the filling pie not heavy, but airy and as if porous, do not beat the eggs with all the ingredients at the same time. It is best to separate the yolks, beat them with kefir, mayonnaise, sour cream or other liquid base used, and whip the proteins to a stable foam separately, and only after that combine both mixtures.

• Do not add raw onions to the filling: firstly, it will crunch unpleasantly, as it does not have time to bake; secondly, it will probably be bitter. Fry first the onions in a small amount of oil in a pan until softened, cool and only then mix with the rest of the ingredients of the filling.

• The jellied pie will not turn black if it is poured over immediately after cooking with melted butter and covered with parchment for a while.

• An unusual and tasty is a jellied pie with canned fish with a crispy cheese crust. Sprinkle with grated cheese for five to seven minutes until cooked.

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