Pies with fish are not inferior in popularity to meat, vegetables or made with a sweet filling. They have a unique taste, well saturated. It is convenient to take them to work or to school, to use as a snack, they will help out on the road. Fish stuffing for pies can be very different, which allows you to make a snack that has different organoleptic qualities. Such baking will never get bored.
Cooking Features
Stuffing for pies can be made from fish of different types, cooked in any way. The technology of such fillers for baking can also vary. To obtain the expected result, you must adhere to the recommendations accompanying the selected recipe. However, knowing a few common points is useful no matter what version of the fish stuffing you are going to cook.
- The baking time of the pies is not always enough for the fish to bake, so it is brought to readiness before filling the dough with it or using minced fish. For fried pies, even mince is required to be subjected to preliminary heat treatment.
- Stuffing can be made from any kind of fish, but usually for this purpose they use varieties in which the fillet is easily separated from the bones, since getting into the patty filler is unacceptable. If you want to make a bony fish pie patty, its meat needs to be turned several times through a meat grinder in order to grind guaranteed even the thinnest and invisible bones.
- Before spreading on the dough, the filling should be cooled. Otherwise, the dough will evaporate, become wet, as a result, the pies will come out tasteless and unappetizing.
- Fish goes well with a variety of vegetables, eggs, rice, greens. These products are often added to the filling, wanting to give the baking a new taste or make it more juicy and satisfying. All these products are required to boil or pre-cook in another way when it comes to vegetables.
Fish stuffing prepared for pies is also suitable for pie. If there are no ingredients that are not ready, then it can also be used for pancakes and puffs.
Filling for fried fish pies
Composition:
- fish fillet - 1 kg;
- flour - 40 g;
- refined vegetable oil - 100 ml;
- onions - 0, 2 kg;
- fresh parsley - 100 g;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash and dry the fish with a kitchen towel. Clean it and gut it, wash it and dry it again. Cut into fillets.
- Fish fillets roll in flour.
- Heat the oil in a pan, put the fillet in it, fry it until done, turning it over periodically. Put it on a plate.
- Free onions from the husk, finely chop.
- Heat a new batch of butter in a clean pan, put onions in it. Pass it to softness.
- Finely chop the cooled fish and place it in a bowl.
- Shift the onion to the minced fish.
- Wash the parsley, let it dry. Finely chop the greens with a knife, add to the rest of the ingredients. Stir products.
- Salt and pepper the mince to taste, stir it again.
It remains to wait until the fish is completely cooled, and use it as a filler for the pies. With the filling prepared according to this recipe, you can make pastries even in the post, you just need to choose the appropriate version of the test.
Filling for red fish pies
Composition:
- salted salmon, trout or other red fish (fillet) - 0, 3 kg;
- rice - 100 g;
- chicken egg - 2 pcs .;
- butter - 30 g;
- green onions - 50 g;
- pepper - to taste.
Method of preparation:
- Rinse well, rinse, fill with water in the amount of 200 ml, lightly salted. Bring to a boil and simmer until the liquid remains in the pan. Add butter, mix. Let the rice cool.
- Check to see if there are any stones left in the fish fillet, remove them if necessary. Cut the fillets into small cubes, put them to the rice.
- Eggs boil hard boiled. Put them under a stream of cold water to cool them down. Peel off the shell, cut into small cubes, shift to fish and rice.
- Wash, blot the bow with a napkin, chop it finely and pour it into a bowl with other products.
- Stir the ingredients.
The filling prepared according to this recipe is best suited for puff pastry pies.
Stuffing for minced fish patties
Composition:
- fish (fillet) - 1 kg;
- carrots - 100 g;
- onions - 100 g;
- fresh greens (dill, parsley) - 50 g;
- refined vegetable oil - 20-30 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- Fish is filleted. Cut the fillet into small pieces and mince twice. Salt and pepper minced fish, mix.
- Scrape, wash carrots. Drain the vegetable with a napkin, chop on a grater.
- Onion, freeing from the husk, cut into small cubes.
- Heat oil in a pan, put chopped vegetables in it. Fry them until the onions are golden in color.
- Wash the greens. When it dries, finely chop it with a knife.
- When the roasted vegetables have cooled, put them in a bowl of minced fish. There, pour chopped greens.
After mixing the products, fill the rolled dough pieces with the filling, form the pies and bake them in the oven for 15-20 minutes (in less time the fish may not bake).
Fish stuffing with rice, onions and egg for patties
Composition:
- fish (sea) - 1 kg;
- rice - 0, 2 kg;
- chicken egg - 4 pcs .;
- onions - 0, 2 kg;
- margarine or butter - 100 g;
- salt, black pepper powder - to taste.
Method of preparation:
- Boil the rice in salted water until ready, put 40-50 g of butter or margarine into it, mix.
- Peel the onion from the husk, cut it into small cubes.
- Melt the remaining butter (or margarine) in a frying pan, put the onion in it and pass it until transparent.
- Peel the fish, cut it into pieces, rub it with spices and salt. Put in a saucepan, pour water into it so that it reaches the middle of the fish pieces. Extinguish the fish until ready. Cool it down. Separate the fillets from the bones, cut them.
- Boil the eggs hard. Cool them under cold water, peel and finely chop with a knife.
- Combine all the ingredients in the filling. Stir them, salting and peppering to taste.
The filling according to this recipe can be prepared not only from stewed fish, but also from fish prepared in any other way.
Filling for canned fish cakes
Composition:
- canned fish in oil (any) - 0, 25 kg;
- onions - 150 g;
- rice - 100 g;
- chicken egg - 2 pcs .;
- green onions - 50 g;
- mayonnaise - 40 ml.
Method of preparation:
- Peel the onions, cut them as small as possible.
- Wash, dry the green onions, chop it with a knife.
- Boil the rice in salted water.
- Open the jar of canned fish, put the fish on the plate.
- Pour the remaining oil in the jar into rice, mix it, leave to cool.
- Cool hard-boiled eggs under cold running water, peel, chop, and grate.
- Mash the fish with a fork. If there are large bones, it is advisable to remove them.
- Add eggs, rice and both onions and mayonnaise to the fish. Mix well.
The filling is suitable for any kind of pies, but puffs are especially tasty with it.
Stuffing for fish pies can be prepared according to different recipes. Sometimes for this they use minced fish, sometimes - fried, stewed or boiled fish. There are also options for canned fish fillings, salted fish. To give the mince pies a new flavor, the main ingredient is often supplemented with eggs, rice, vegetables and greens.
