Recipe: Fish pie - with sardines, rice and onions, yeast (lean). Recipe: Pies with rice and canned fish - Delicious homemade pies Filling for pies with canned food and rice
Let's prepare delicious pies with rice and canned fish, the aroma and taste of which simply drive you crazy! The recipe for these pies is quite simple and relatively cheap. But at the same time, the pies are very tasty, especially when piping hot.
Everyone probably loves pies without exception, but when it comes to choosing the filling, everyone has their own preferences. Some people like meat, some mushrooms or vegetables, many choose sweet fillings with fruit or jam, but I want to tell you how to make pies with rice and fish. This is our family’s favorite option, which is why we cook them most often and in large quantities. For example, in this list the ingredients are for about 30 small pies, so you’ll have to invite someone to visit big company to eat them all. And in general, with this recipe for making pies with rice and fish, it won’t be difficult for you to make hearty lunch or dinner for you and your friends, trust me.
For the test we will need:
0.5 liters of warm boiled water (milk or whey),
1 dining room spoon of sugar,
1 teaspoon salt,
4 tablespoons vegetable oil (melted margarine, butter or shortening),
1 packet of instant yeast (10-11 grams),
5-6 glasses sifted wheat flour
If desired, you can add 2-3 eggs.
For the filling:
1 jar (245 grams) of canned natural pink salmon (you can replace pink salmon with absolutely any canned fish to your taste),
1 medium onion,
200 grams rice, vegetable or butter(fat) for frying onions.
For frying pies: vegetable oil or fat.
Please note that according to this recipe makes about 30 pies (though not very large). Therefore, if you are not very big family, or you are not expecting guests, reduce the amount of all products by the same amount.
Let's start by preparing the dough. Pour warm boiled water into the bowl in which we will knead and in which the dough will be raised in the future (it can be a large bowl, as in my case, or maybe a pan with a lid - which is more preferable). fried pies, especially not with sweet filling, I always make it with water, not milk, with vegetable oil and without eggs) and add instant yeast to the water. 
Then add salt, sugar and vegetable oil. 
Add a couple of glasses of flour and mix thoroughly. 
Gradually add flour to the resulting liquid dough, and knead the dough with your hands. Add enough flour to make the dough thick enough, almost like dumpling dough. Cover the dough with a towel, or even better, a lid, and put it in a warm place to cure. You shouldn’t heat it too zealously, so as not to cook it, and while we are busy with the filling, the dough will have time to come out. 
Boil the rice until completely cooked. 
Onions finely chop 
and fry it on small quantity oil or fat. 
Drain the juice or oil from the canned food and mash the fish with a fork. Add fish and onions to rice, 
Stir, add salt if necessary, pepper if desired. 
That's it, the filling is ready. Once the dough has risen (i.e. approximately doubled in volume), 
we knead it, i.e. knead again 
and again put it in a warm place. Once the dough has risen a second time, 
we grease our hands vegetable oil or fat and begin to cut the dough. We tear off or cut off small pieces from the dough and roll them out into small balls (the diameter of the balls when rolled should be approximately 4 cm). Place the balls on a baking sheet or table, previously greased with oil or fat. In general, if we are going to fry the dough and not bake it, we should not use flour when cutting the dough. That is, our hands, our rolling pin, and the surfaces on which we will roll out the dough and on which we will place the pies must be coated with oil and not sprinkled with flour. The fact is that when frying, the flour begins to burn slightly, the oil in the pan begins to smoke and ceases to be transparent, and a black coating may form on the surface of the pies. After all the dough has been rolled out into balls, let the dough rest for 10-15 minutes. After that, we start with the balls that were rolled first. Roll out each ball with a rolling pin into a flat cake, in the middle of which we place about a tablespoon of filling. 
We mold the edges of the circle. 
Then we go through the place where the edges are fastened a second time, bending the corners inward and more carefully fastening the dough so that our pies do not fall apart when frying. 
Place the finished pies seam side down on a pre-greased baking sheet. As soon as all the pies are ready, pour a fairly large amount of oil or fat into a frying pan with high sides (the oil should cover the pies by more than half the thickness). Place the frying pan over medium heat (you should never fry pies over very hot high temperature- the outside of the pies will begin to burn, but the inside will not have time to fry). As soon as the oil heats up well, you can check this by throwing a small piece of dough into the frying pan, carefully place the pies in the frying pan so that there is free space between them. As soon as the pies start to brown on the bottom, 
turn the pies over (it’s very convenient to do this with two wooden spatulas), 
and let the other side fry. After this, remove the pies from the pan. You can remove excess oil on a paper towel. And without letting the pies cool, we serve them to the table.
And there, hot, you can eat them with tea, coffee, milk, compote - in short, as you like.
Hello!
During Lent, many people deny themselves almost everything. But you can make a pie that will fill you to the brim and won’t go against the generally accepted rule.
There's nothing illegal about this fish pie. That's why it's called lean.
For this pie I needed these products:
First, I washed the rice and soaked it for an hour.
Then I started the test. I poured water heated to body temperature into a large bowl and poured in the yeast.
When they blossomed, I poured sunflower oil here and put salt.
Stir the liquid well and pour in 3 cups of flour.
Kneaded a viscous dough.
Covered it with a lid and put it in a warm place to rise.
While it was rising, I started making the filling. I cut the onion. My onions were small (by the way, that’s why there are more of them than indicated in the recipe), so I cut them into half rings. But you can cut it smaller.
Fry the onion in oil until light yellow.
I poured more water into the pan, added salt and added rice. Cooked for 15 minutes at medium boil. Placed it in a colander and rinsed with cold water.
An hour later the dough came together like this.
I poured a glass of flour onto the table, raked it to the sides and put the dough in the middle.
I kneaded it properly, taking a little flour from the sides. It took me about half a glass. The dough turned out to be very soft, but it didn’t stick to your hands because of the sunflower oil it contains.
Place the dough in the bowl again and place it in a warm place to rise again. This is how it came up for me the second time.
I laid it out on the table, lightly dusted with flour. I divided it into two parts: I made one a little smaller.
I rolled out most of the dough into a very sized baking sheet and placed it on a baking sheet, which I greased well.
Place rice on top of the dough in an even layer.
She opened the cans of sardines and transferred the fish to a plate.
I removed the bones from the fish pieces and placed the flesh in one layer on the rice. Placed bay leaves on top.
Covered the fish with onions.
The second part of the dough was rolled out on the table into another layer and transferred to the pie using a rolling pin.
I pinched the edges well.
Since you can’t eat eggs during Lent, and the pie needs to be greased with something, I poured some tea leaves into a cup and added half a teaspoon of sunflower oil to it.
Stirred it. I coated the cake with this liquid and placed it in an oven preheated to 200°. Bake for 50 minutes until the crust turns a nice yellowish color.
A freshly baked pie has a tough top crust. So I immediately covered it with a clean towel and sprinkled it with cold water. I left it for 20 minutes.
During this time, the crust softened and the pie cooled a little. Then I cut it into portions.
It turned out very tasty: the filling is aromatic and juicy, the dough is very soft, and the crust is slightly crumbly.
Cooking time: PT03H00M 3 hours
Pies with canned fish and rice, baked in parchment, are shaped like cute sticks. When ready, they have a beautiful crispy crust on the outside and are very delicate filling inside.
Yeast dough for fish pies can be mixed with any liquid base. By the way, you can also take any flour for it (wheat first or premium, rye or whole grain). It is not necessary to use canned fish with rice as a filling. You can make pies with meat, mushrooms, eggs and herbs, fruit, jam and jam.
Ingredients for yeast dough(per 1.2 kg of finished product):
- 125 g natural yogurt;
- 80 ml water;
- 7-8 g dry baker's yeast;
- 12 g brown sugar;
- 7 g table salt;
- 1 chicken egg;
- 30-40 g vegetable oil;
- 40 g semolina;
- 350 g wheat flour.
- 1/2 cup rice;
- small onion;
- a can of natural canned fish “Saury”;
- spices - to taste;
- vegetable oil.
When preparing the dough, yogurt can be replaced with sour cream or mayonnaise, kefir or milk, and semolina can be completely excluded from the recipe if desired. If you prefer fresh yeast, use 3 times more of it than dry yeast. Cane sugar can be easily replaced with white or honey. Instead of vegetable oil, feel free to use butter, lard or margarine. To prepare the filling, it is not necessary to use canned food specifically from natural saury. In this case, canned food in oil (saury, herring, sardine, etc.) is also suitable. You can also use either short-grain or long-grain rice.
Yield: 11 pies.
Cooking time is about 2 hours.
How to cook pies with fish and rice from yeast dough in the oven
In lukewarm water, thoroughly stir the yeast along with granulated sugar and leave alone. Whisk the egg with salt, then mix with yogurt and butter.
As soon as the yeast mixture begins to ferment (bubble), combine it with the egg-yogurt mixture and semolina. Then, gradually adding flour, knead a soft but not too sticky dough. Place it in a greased bowl, cover with a lid or towel and place in a warm place to rise.
Drain the brine from the canned fish into a separate container (this may come in handy). Remove the spine bone from each piece of fish.
Sauté finely chopped onion in oil until translucent. Boil the rice and drain using a sieve. Combine rice with onion, season with spices and mix well. To prevent the filling in the pies from being dry, add a little canned fish brine (or melted butter) to the rice mixture. Mash the fish pieces with a fork.
Forming and baking pies
Divide the risen dough into segments, roll them into balls and knead them with your hands or roll them into flat cakes using a rolling pin.
Place a little rice (about a tablespoon) in the center of each flatbread and place some fish on top. If desired, mix the rice and fish into a single mass.
Pinch and pinch the edges of the flatbread to cover the filling, then roll the pastry around the table until it takes the shape of a stick.
Leave the formed pies directly on the table for ten minutes to proof, covering them with a towel. Meanwhile, turn on the oven so that it has time to warm up thoroughly. Cut parchment into rectangles measuring 15x25 cm and grease them with oil.
Wrap each piece in pieces of parchment, but only very loosely, then place it on a baking sheet (there is no need to cover it with anything), but not close to each other. Wait 10 minutes to allow them to proof further before putting them in the oven.
Bake the pies at t = 200 °C for about half an hour, until they are golden brown. Remove the baking tray from ready-made baked goods from the oven and, having freed the pies from their “paper imprisonment,” serve immediately.
Recipe: Pies with rice and canned fish – Pies with rice and canned fish in the oven
Now I will talk about pies with rice and canned food.
Mash the saury with a fork in a cup.
Chop the onion and fry in a frying pan.
Boil rice in lightly salted water.
Then mix everything in a cup: saury, rice and onion.
Add salt to taste.
This is the filling I got for the pies.
Divide the dough into several parts for pies; I ended up with 16 pies.
Roll out each piece of dough and put the filling on it.
Pinch the pie and place the seam side down on a baking sheet.
I usually bake these pies in my oven for 20 minutes.
Recipe for pies with fish or canned fish and rice
Photo: globalist.org.ua
In this recipe we will talk about making delicious fish and rice pies. They can be made with any fish or with canned fish to suit your taste, which is very convenient.
Fish and rice are a great combination, which tastes even more delicious in homemade pies. If you suddenly want to pamper yourself and your loved ones with pies, then this filling option will be an excellent solution, especially since if you use canned fish for the filling, you can also reduce the cooking time significantly.
These pies are prepared very simply from yeast dough, they turn out aromatic, tasty, very appetizing. In addition, they are lighter compared to, for example, pies filled with meat and rice. So if you want fried pies, it’s better to choose a lighter filling, or you can bake them in the oven, which will make the dish minimal in calories.
Recipe for pies with fish or canned fish and rice
Photo: foto.mail.ruIngredients:
For the test:
450g wheat flour
50g butter
8g dry yeast
2 eggs
1-2 tbsp. Sahara
sour cream for coating pies
salt
For the filling:
1-2 onions
1 jar canned fish(pink salmon/mackerel, etc.) or fresh fish
½ cup dry rice
Cooking method:
How to cook pies with fish and rice. Boil rice until done in the usual way– it should turn out crumbly. Fry chopped onion in butter or vegetable oil. Mash the fish together with the liquid and mix with the rice. Pour ½ cup of warm water over the yeast, add 1 tsp. sugar and 1 tbsp. flour, mix, leave for 10-15 minutes - the “cap” should rise, i.e. dough Pour the remaining sugar and salt into the risen dough, add eggs scrambled with a fork, add softened butter, add sifted flour, knead the dough. The dough will be sticky, cover it with a towel and leave in a warm place for 1 hour. The dough should rise to double or more. Pinch off pieces of equal size from the risen dough in a bowl, roll out each one, sprinkling with flour or helping yourself with vegetable oil (to prevent the dough from sticking when rolling, dust the surface, rolling pin and hands with flour or grease with oil), form the pie, laying out the filling and pinching the edges, ready-made pies Place seam side down on a baking sheet lined with greased parchment. Coat the pies with sour cream and bake in an oven preheated to 200 degrees for about 20 minutes.
You can make such pies in the shape of fish: you just need to attach a “tail” from a small piece of dough to the usual oval of the pie, make “scales” by pinching the dough with scissors, and make eyes from black peppercorns. You can add chopped herbs to the filling, and if you don’t want to spend time preparing it, replace the dough with a store-bought one, including puff pastry.
Video recipe for pies with rice and fish
Pies with rice and canned food
Pies with rice and canned food.
Cooking recipe delicious filling and pie dough.
Ingredients
For the test
- 1 kg wheat flour
- 500 ml water
- 25 g fresh yeast
- 80 g salt
- 300 g granulated sugar
- 1 tablespoon of vegetable oil.
For the filling
- 700 g rice
- 1 can of canned fish in oil
- 3 heads of onions.
Cooking method
- Dilute yeast with warm water, add granulated sugar, salt, vegetable oil, mix and add wheat flour.
- Knead the dough.
- Place the dough in a warm place to rise.
- Rinse the rice well and boil until half cooked, then rinse it again.
- Peel the onion, chop and fry in vegetable oil until golden brown.
- Remove bones from canned food, combine with rice and fried onions, mix well.
- Cut the dough into pieces, roll them into balls and leave in a warm place for 15 minutes.
- Then roll out each ball of dough, put the prepared filling on it, and connect the edges.
- Place pies with rice and canned food on a baking sheet greased with vegetable oil.
- Bake in an oven preheated to 200 degrees until golden brown.
Pies with rice and canned food
I haven’t made pies like this for a very, very long time. But they turn out very tasty, while their preparation does not cause much trouble.
As usual, I make the dough myself according to this recipe. I would like to note right away that for the amount of filling that I prepared, that dough was not enough. Therefore, it is better to increase its quantity by about a third.
After I prepared the dough, I set the rice to cook. I take 150 grams of rice. I cook rice in salted water in a ratio of 1:2. It is better not to cook the rice until it is ready, as it may overcook when baking the pies.
While the rice is cooking, you can chop the onion. I took half a large onion (about 7 centimeters in diameter); in general, the amount of onion can be adjusted based on your preferences.
For the filling I chose canned saury, took two cans.
We drain the juice and fat from the jar, and put the fish itself in a bowl and mash with a fork.
Combine fish, onion and rice and mix thoroughly. At this stage, salt and pepper the filling. Be sure to try it so as not to oversalt it.
My amount of dough (about 500 grams) was enough for 9 fairly large pies. The amount of dough indicated in the ingredients for this recipe is enough for about 12-13 pieces.
For convenience, first form the dough into balls.
Roll the balls into thin cakes and put the filling on the cakes.
Carefully seal the pies.
Place the pies on a baking sheet, grease with oil and place in an oven preheated to 180 degrees for about 20-25 minutes.
If your rice is cooked and has had time to cool, then during this time you can have time to prepare the filling. Drain liquid from canned fish, mash with a fork and add to rice. To make the pie filling more juicy, you can add a little liquid from the canned food to the mixture of canned food and rice (but do not add too much liquid so that the filling does not turn out liquid).
When the yeast foams, add salt and olive oil, mix.
Then add 300-320 grams of flour to the yeast and butter mixture and mix with a spatula.
Then knead the dough with your hands, adding the remaining flour. The dough will be pliable and very soft.
Divide the dough into 2/3 and 1/3. Grease a baking dish with vegetable oil, lay out most of the dough, spread it over the pan with your hands, forming sides. Prick the bottom with a fork. Place the filling and smooth it out. 
From the smaller part, roll out the flatbread according to the diameter of the mold, cover the filling and secure the dough around the circumference, fastening the lower and upper flatbreads. Brush the top of the pie with beaten egg, prick with a fork to release steam and, if desired, sprinkle with herbs de Provence.
Bake the pie with rice and canned fish for 35-40 minutes (until desired brownness) in an oven preheated to 180 degrees.
You should not cut the pie while it is hot, as you can burn yourself with the filling. Let it cool until warm, then it will keep its shape perfectly and look beautiful. Delicious pie Serve with rice and canned fish and enjoy.
Bon appetit!
