Jellied pie with canned fish

Jellied pie with canned fish is a pastry that is easy and quick to prepare; the ingredients are used as much as possible. This makes pour-over fish pie recipes very popular among housewives, because you can quickly feed the whole family.

Recipe for jellied pie with canned fish on kefir

After the holiday, there is often an extra jar of canned food left at home in oil, and on the shelf of the refrigerator the last glass of kefir languishes in a pack, which they forgot to drink due to the abundance of holiday dishes. All this will be useful in preparing fish soup.

Cooking time: 1.5 hours.

Servings: 12.

1. 
   How to bake jellied pie with canned fish in the oven? Pour warm kefir into a bowl, stir in soda, which does not need to be extinguished with anything first. Let stand for about 3 minutes, during which time the acid from kefir will extinguish the soda. Add eggs to the mixture, add salt and beat with a mixer or whisk. Add the pre-sifted flour and beat again. The dough is not very thick. Grease a baking sheet with sunflower oil and pour half of the dough onto it.
2. 
   For the filling, peel the potatoes and cut them into thin slices or grate them on a coarse grater. If desired, you can use already boiled potatoes that are left over from yesterday. Place the potato pieces on the surface of the dough, slightly retreating from the edges of the pie.
3. 
   Peel the onion and cut into half rings. Scatter the onions over the potatoes.
4. 
   Open the can of canned food, place in a sieve and drain the oil, then mash a little with a fork. Spread the fish mixture over the potatoes and onions.
5. 
   Pour the remaining dough over everything and smooth it out using a spatula. Place in an oven preheated to 180 degrees for 30-40 minutes.
6. 
   When the pie is baked until golden brown, remove it from the oven and, while still hot, grease the surface with a piece of butter.

Bon appetit!

Jellied mayonnaise pie with canned fish

The dough is prepared with mayonnaise, it is completely unpretentious and unpretentious in execution. Even beginners can handle this pie. The main thing is to take a jar of canned food for the filling in oil, tomato paste will ruin the whole taste.

Cooking time: 40 min.

Servings: 4.

Ingredients:

• Canned fish – 1 can;
• Chicken eggs – 2 pcs.;
• Mayonnaise – 8 tbsp. l.;
• Wheat flour – 6-7 tbsp. l.;
• Baking powder – 1 tsp;
• Dill and parsley - a couple of sprigs;
• Salt and seasonings - to your taste.

Cooking process:

1. Place mayonnaise in a bowl, add chicken eggs to it. If the eggs are small, it is better to take 3 pieces.

2. Salt, pepper, add seasonings and stir. You should not overdo it with salt, because the dough already contains mayonnaise, which itself is salty.

3. Sift flour and baking powder into a separate bowl, then gradually stir the whole mixture into the dough and beat with a mixer.

4. Rinse and dry the greens, chop finely and pour into the dough, stir.

5. Grease the mold, if it is metal, and dust it with flour, shaking off the excess. If the mold is silicone, such manipulations will not be required. Pour half the dough onto the bottom, lay out the pieces of canned food, first mashing them a little with a fork, and pour the remaining dough on top.

6. Preheat the oven to 180 degrees. Place the pan with the preparation on the middle shelf of the oven and bake at the set temperature for about half an hour. During this time, it is better not to open the oven, otherwise the cake will fall off.

7. Check for doneness in the same way as other sponge cakes. Pierce the cake with a wooden skewer. If it comes out dry and without any lumps of dough on it, the dish is ready.

Bon appetit!

A simple recipe for jellied pie with potatoes and canned fish

It is better to add enough potatoes to the pie filling with canned food, it will become much more tender, the sharp taste of fish will go away, and the pie will become more nutritious. If you prepare such a snack pie in a square shape and then cut it into portions, it will be convenient to give it to your household as a snack to work or school.

Cooking time: 1 hour.

Servings: 6.

Ingredients:

• Sour cream – 210 g;
• Mayonnaise – 210 g;
• Chicken eggs – 1 pc.;
• Wheat flour – 5 tbsp. l.;
• Salt – 0.5 tsp;
• Soda – ¼ tsp;
• Potatoes – 2 pcs.;
• A jar of mackerel in oil – 1 jar;
• Onions – 1 pc.;
• Sunflower oil – 4 tbsp. l.

Cooking process:

1. To make the filling, place the mackerel from a tin can in a sieve to drain the oil, then mash with a fork or potato masher.

2. Peel the onion, wash it and chop it very finely.

3. Peel the potatoes, wash them and grate them on a coarse grater. If there are boiled potatoes left over from lunch, you can use them for the filling.

4. For the dough, mix sour cream and mayonnaise, egg and flour in a bowl. Add salt and soda, and then beat everything until completely homogeneous. The dough will not be very liquid. Pour half the butter into the dough, stir and leave to stand for a while so that the soda reacts with the sour cream. By the way, you can also use not the freshest sour cream, but you can replace it with kefir or mayonnaise.

5. Grease the mold in which the baked goods will be prepared with vegetable oil or butter, and pour half of the dough into it.

6. Spread the potatoes over the surface of the dough, first squeezing out any juice if it has released. The next layer is canned fish and then onions. Pour the remaining dough over the filling and carefully spread it throughout the pan.

7. The oven should already be preheated to 180 degrees. Place the pie there to bake for 30 minutes. If the dough starts to burn on top, you need to cover the baked goods with foil.

8. Allow the cake to cool in the pan, carefully transfer to a plate and cut into portions.

Bon appetit!

Delicious jellied pie with canned food and rice

One of the few products that taste best with fish is rice. It makes the filling more crumbly and pleasantly disintegrates in the mouth.

Cooking time: 1 hour.

Servings: 6.

Ingredients:

• Sour cream – 260 g;
• Mayonnaise – 260 g;
• Chicken eggs – 3 pcs.;
• Flour – 7-8 tbsp. l.;
• Granulated sugar – 1 tsp;
• Baking soda – 0.5 tsp;
• Onions – 1 pc.;
• Canned fish in oil – 230 g;
• Rice – 0.5 cups;
• Salt and seasonings - to your taste.

Cooking process:

1. In a bowl, mix eggs with salt, sugar, seasonings, beat with a whisk. Add sour cream, soda and mayonnaise, stir until combined. Let sit for a couple of minutes for the baking soda to take effect.

2. Pour the sifted flour into the dough in a thin stream, without stopping whisking. Make sure that no lumps form. Cover the dough with a towel, set aside and start filling.

3. Peel the onion, wash it and cut it thinly into half rings. Fry in vegetable oil until golden brown.

4. Place the canned food from the can into a sieve, drain off excess oil, then mash with a fork and mix with the fried onions.

5. Cook the rice until half cooked, add to the rest of the filling ingredients. If you wish, you can add a couple of spoons of mayonnaise to the filling, this will add juiciness to it.

6. Grease a baking dish with butter and sprinkle with breadcrumbs or semolina. Pour half the dough into the bottom of the mold, spread the filling evenly over the surface with a spoon, and pour the rest of the dough on top.

7. Preheat the oven to 180 degrees. Bake the pie for about 30 minutes. until golden brown and dry skewer.

8. Allow the baked goods to cool in the pan, remove and cut, serve with tea or coffee.

Bon appetit!

Quick pie with canned fish with sour cream in a frying pan

One of the fastest recipes of this kind, the pie is baked in a frying pan under a lid. The dough is mixed with sour cream; the ingredients in the filling can be varied depending on what side dish is in the pans.

Cooking time: 45 min.

Servings: 7.

Ingredients:

• Chicken eggs – 5 pcs.;
• Sour cream – 7 tbsp. l.;
• Wheat flour – 5 tbsp. l.;
• Onions – 1 pc.;
• Canned fish in oil – 1 can;
• Boiled rice – 3 tbsp. l.;
• Hard cheese – 90 g;
• Salt, seasonings - to your taste;
• Vegetable oil - for frying.

Cooking process:

1. Mix 2 eggs and salt, add sour cream to them, beat with a mixer.

2. Put the sifted flour into the dough, beat again to get rid of lumps. The consistency of the dough will resemble thick sour cream.

3. Heat the frying pan well and grease it with oil using a brush.

4. Place the dough and spread evenly over the bottom of the pan. Leave 2-3 tbsp. l. test separately.

5. Place peeled and finely chopped onion on the dough.

6. Drain the juice from the canned food, mash it with a fork and spread it over the onions.

7. Distribute cooked rice in the next layer, which can be replaced with boiled potatoes if desired.

8. Break 3 eggs onto a layer of rice in different places, sprinkle with a pinch of salt and spices. Alternatively, the eggs can be mixed and poured over the filling as a solid mass.

9. Grate the hard cheese on a fine grater, mix with the remaining dough and spread on top of the eggs.

10. Cover the frying pan with a lid and turn on low heat. This dish takes about 25 minutes to prepare; readiness is determined by the golden crust on the bottom and the appearance of a pleasant baking aroma.

Bon appetit!

Step-by-step recipe for pie with canned food in the oven

As a filling we will use everyone's favorite sprats in oil, potatoes and a lot of green onions. The result is a soft pie with a juicy filling. You can make a lot of small snack cupcakes, so the same recipe will make an original treat for the holiday table.

Cooking time: 45 min.

Servings: 8.

Ingredients:

For the test:

• Kefir – 200 ml;
• Mayonnaise – 3 tbsp. l.;
• Chicken eggs – 3 pcs.;
• Wheat flour - how much dough will take;
• Salt – a pinch.

For filling:

• Potatoes – 2 pcs.;
• Sprats - 2 cans;
• Green onions – 20 g.

Cooking process:

1. Boil potatoes in their skins, cool, peel, and cut into slices.

2. Grease the pie pan with butter.

3. Place a layer of potatoes on the bottom of the pan.

4. Wash the green onions, dry and finely chop.

5. Drain the liquid from the sprats, mash them with a fork, mix with green onions and 1 tbsp. l. mayonnaise. Spread it all in an even layer on top of the potatoes.

6. Combine kefir with eggs, add 2 tbsp. l. mayonnaise, stir until smooth. Pour flour into the dough in a thin stream until you get a dough like pancakes. It shouldn't be too liquid. Let the dough sit for 10 minutes for the gluten to start working.

7. Pour this dough over the filling into a baking dish.

8. Preheat the oven to 180 degrees, place the pan with the pie there to bake for half an hour.

9. Cool the cake in the pan, then transfer to a plate. If you wish, you can place a plate on top of the mold, turn it over, pressing it against the mold. The pie will fall out of the pan onto the plate with the filling facing up. Cut into pieces and serve for afternoon tea.

Bon appetit!

Jellied pie with cabbage and canned fish

It would seem, how can fish go together with cabbage? However, try the jellied pie with stewed cabbage and canned fish and see for yourself.

Cooking time: 50 min.

Servings: 8.

Ingredients:

• Wheat flour – 13-14 tbsp. l. (with a slide);
• Chicken eggs – 3 pcs.;
• Milk – 230 ml;
• Sour cream – 2 tbsp. l.;
• Soda, quenched with vinegar - 0.5 tsp;
• Salt - to your taste;
• Cabbage – 0.5 small head;
• Onions – 1 pc.;
• Carrots – 1 pc.;
• Mackerel in oil – 1 can;
• Butter - for frying.

Cooking process:

1. Beat the eggs and salt well with a mixer. Add soda, milk and sour cream, stir.

2. Pour the sifted flour into the dough little by little, beating after each time and checking the viscousness and consistency of the dough. There should be no lumps, and the dough will be as thick as for pancakes.

3. Melt a piece of butter in a frying pan. Peel and wash the vegetables. Finely chop the onion, grate the carrots, and chop the cabbage. Fry all this in butter, then pour water into the pan, add salt and simmer under a closed lid until cooked.

4. Place the canned food in a sieve to remove excess oil. Mash the fish with a fork and mix with the cooked stewed cabbage.

5. Grease a baking dish with oil, pour half of the dough onto the bottom, distribute the filling evenly and pour the other half of the dough on top.

6. Preheat the oven to 180 degrees. Bake the pie for about 25-35 minutes. until golden brown.

Bon appetit!

Recipe for jellied pie with canned food in a slow cooker

Baking such pies in a slow cooker is a pleasure: they fit perfectly, turn out fluffy and not dry.

Cooking time: 130 min.

Servings: 8.

Ingredients:

• Mayonnaise – 90 g;
• Kefir – 260 ml;
• Wheat flour – 250 g;
• Chicken eggs – 2 pcs.;
• Salt – 1 tsp;
• Sugar – 1.5 tsp;
• Baking powder – 11 g;
• Canned saury in oil – 2 cans;
• Onions – 2 pcs.;
• Garlic cloves – 1-2 pcs.

Cooking process:

1. Peel and rinse vegetables. Chop the onion very finely, squeeze the garlic through a press.

2. Open the canned food, drain the oil and mash the fish with a fork. Add to the onion and garlic and stir.

3. Beat the eggs into a bowl, pour in the kefir and mayonnaise, and beat.

4. Add salt, sugar, sifted flour and baking powder.Beat with a mixer until completely combined. You will get a moderately thick dough.

5. Grease the multicooker bowl with sunflower oil. Pour half the dough onto the bottom, spread the filling in an even layer, not reaching the edges by about 1.5 cm. Pour the remaining dough on top of the filling.

6. Set the “Baking” mode for 60 minutes. and close the lid.

7. After this time, open the lid, turn the pie over to the other side using a steam container and bake for another half hour.

8. Serve the finished fish jellied pie with hot drinks as a pastry or put it on a festive table as an appetizer, cut into pieces and garnish with mayonnaise and herbs.

Bon appetit!

Delicious jellied pie with canned food and eggs

Jellied pie with canned food and eggs is reminiscent of grandma's fish pies, which we were treated to on holidays as children. However, we don’t have to get up early in the morning to knead the dough, everything is simple and quick. The filling is simple, but nutritious and satisfying, since fish and eggs contain a lot of protein.

Cooking time: 55 min.

Servings: 7.

Ingredients:

• Wheat flour – 240 g;
• Mayonnaise – 200 g;
• Canned fish in oil – 2 cans;
• Boiled eggs – 3 pcs.;
• Onions – 1 pc.;
• Low-fat sour cream – 200 ml;
• Eggs in the dough – 3 pcs.;
• Baking powder – 1 tsp;
• Salt - to your taste.

Cooking process:

1. Set the oven to heat up to 180-190 degrees.

2. Mix mayonnaise with sour cream, add raw eggs and beat with a mixer until completely combined.

3. Taste the dough; if there is not enough salt, then you need to add more salt. The mayonnaise may not be salty enough to bring out the flavor of the entire dough.

4. Sift the flour separately with baking powder, add small portions to the dough and beat with a mixer until it becomes a smooth emulsion, without lumps.

5.Peel the onion, wash it and chop it finely. Drain the juice from the canned food, mash it with a fork and add to the onion. Peel the eggs, cut into small cubes and mix into the filling, which can be seasoned with 1 tbsp. l. mayonnaise. If desired, you can add a pinch of salt.

6. Grease the mold with oil and pour 2/3 of the dough into it. Next, spread the filling in an even layer and pour the second part of the dough on top.

7. Bake at 180 degrees for 30-35 minutes. until golden brown. Do not open the oven for the first 20 minutes. baking so that the cake does not fall.

8. Cool and serve for tea. When cold, the pie becomes even more delicious.

Bon appetit!