Jellied pie with saury – one more, one more, one more piece! Recipes for amazing jellied pies with saury and vegetables, cereals, eggs

Pie with canned fish on kefir

This pie is labeled as hearty in my recipe book at home.
In addition to canned fish, it also contains potatoes. The dough turns out airy and soft because it is prepared with kefir, which I often replace with fermented milk - it turns out no less tasty. A mixer will help us simplify the process of preparing the dough, because making a homogeneous mass for filling the pie without it is very difficult. Ingredients:

Full-fat kefir or fermented milk 200 ml.
Onions 1 pc.
Sifted premium flour 300 gr.
Potato 1 pc.
Kitchen soda 1 tsp.
Chicken egg 2 pcs.
Canned fish 1 b.
Salt 0.5 tsp.

Cooking process:

Pour the heated kefir into a deep bowl for kneading the dough and add soda. Leave the solution for 3-5 minutes for the extinguishing reaction, and then mix. Beat in the eggs and add salt, carefully combine the ingredients, beating the mixture with a mixer. Add flour and mix the mixture until smooth.
Peel the potatoes, rinse under water and cut into thin slices or three on a grater.
Finely chop the peeled onion (it can be fried in vegetable oil until transparent).
Open the can of canned fish and place its contents on a plate. Remove large bones. The canned food needs to be mashed until smooth.
Grease the baking dish with vegetable oil. Place half of the dough into it and distribute it evenly around the entire perimeter of the baking sheet.
Place the fish filling on the dough, stepping back a little from the edge of the baking sheet. Place a layer of prepared onions on top and lay out sliced layers of potatoes.
Pour the rest of the dough over the pie and spread it over the surface.
Place the dish in an oven preheated to 180 degrees for 40-50 minutes.
Coat the finished jellied fish pie with melted butter on top and carefully remove from the mold.

Bon appetit.

Classic jellied pie with saury in the oven

What's good about this pie? Because it cooks quickly and does not require proofing, the ingredients for it are always at hand.

As a rule, jellied pies include the following ingredients:

fermented milk products (sour cream, kefir, yogurt);
mayonnaise;
eggs;
flour;
filling from canned fish or other.

Be sure to add soda or baking powder to the dough. The baking powder combines with the acidic environment, they begin to release carbon dioxide, which gives the cake the necessary looseness, porosity, and tenderness.

It is better to remove the bones from the fish - although they are soft in canned food, they are completely unnecessary in the filling.

Fish pie with canned saury according to the classic recipe is prepared in the oven. For the filling, you can use, in addition to fish, boiled eggs, rice, mixed vegetables, and herbs.

For the classic filling with green onions and eggs you need the following products:

250 g of sifted wheat flour;
0.4 l kefir;
2 raw chicken eggs;
a small spoonful of salt and sugar;
half a spoon of soda or a teaspoon of baking powder;
3 tbsp. spoons of refined oil;
filling - a jar of saury, three boiled eggs, a bunch of green onions;
ground pepper to taste.

Instead of saury, you can use any other fish; pink salmon is good for jellied pies.

This dish takes a total of 45 minutes to prepare, most of which will be spent baking.

Mix butter, eggs, kefir.
In another bowl, combine all the dry dough ingredients - flour, salt, sugar, soda.
Combine the liquid and dry parts, gently stirring the dough with a spoon.
While we prepare the filling, turn on the oven to preheat. Temperature 180 degrees.
Drain the liquid from the canned food, place the contents of the can in a bowl, and mash the fish with a fork.
Add chopped onions and eggs to the fish. Mix. For juiciness, you can add a little juice from canned fish. Add salt and pepper to taste.
Pour half of the dough into a frying pan greased with vegetable oil, add the filling and fill with the rest of the dough. Level the surface.
Bake until done. Readiness to check by pricking the finished cake with a toothpick.
After letting the finished pie rest for a while, slice and serve for tea. Can also be served for dinner as a separate dish.

Quick jellied pie with canned fish and sour cream

I love this pie for its golden brown crust, airy dough and incredibly tasty filling, and also for its ease of preparation. The finished dish pleases not only the eye, but also the taste. Only simple ingredients are required for preparation. I have all the necessary products at home, so on the way home from work I only need to buy canned goods to pamper my family with a delicious dinner.

Ingredients:

Fat sour cream 200 gr.
Sifted flour 200 gr.
Chicken egg 3 pcs.
Quick soda 0.5 tsp.
Canned food 2 cans.
Onion 1 pc.
Potatoes 3 pcs.
Salt and spices.

Cooking process:

We start preparing the dish by kneading the dough. To do this, put sour cream in a deep bowl, add soda and salt. In a separate bowl, beat the eggs and add them to the sour cream, mix thoroughly. Slowly add flour to avoid the formation of lumps; the dough must stand for some time to allow the process of extinguishing the alkali to take place.
Open the canned fish, drain the liquid and remove the fish. Remove large bones and mash the contents with a fork.
Cut the peeled onion into thin rings or small pieces.
Peel the potatoes and cut them into thin slices or small cubes (you should not cut them large, because they may not be baked during the baking process).
Line the pan with parchment paper and grease it with vegetable oil. Pour half the dough onto the bottom, lay out and evenly distribute the chopped canned fish.
Place a layer of onions and potatoes on top of the fish. Sprinkle with spices.
Pour in the rest of the dough to completely cover the filling.
Bake the dish at 180 degrees for 20-30 minutes.

Serve the pie hot or cold - bon appetit!

Cooking in a slow cooker

A tasty, tall and fluffy jellied pie made with kefir and saury is made in a slow cooker.

For the dough and filling we take:

400 g flour;
250 g kefir;
100 g mayonnaise;
a little salt and a couple of teaspoons of sugar;
2 chicken eggs;
small packet of baking powder;
filling with canned food, onions or green onions and eggs.

The dough is prepared in the same way as in the previous recipe, half of it is poured into the bowl, then the filling is placed and covered with the rest of the dough. We bake the cake in the baking mode, first on one side, then, turning it over, on the other. In total, baking takes about an hour and a half, depending on the type of multicooker.

Pie with canned fish and green onions

This recipe is different from the rest for me because it contains green onions. It adds a real freshness to such a hearty dish, which is why this version is my favorite among jellied pie recipes. The dough for it is prepared very simply, but you need to know the basic secrets.

Ingredients:

Canned fish 200 gr.
Chicken egg 2 pcs.
Green onions - a bunch.
Kefir of any fat content 1 tbsp.
Wheat flour 2.5 tbsp.
Baking soda 0.5 tsp.
Salt.

Cooking process:

Kefir should be at room temperature, so it’s better to take it out of the refrigerator in advance. I didn’t have time to do this, so I’ll warm it up a little on the stove. I add a pinch of soda to the mixture and leave the dough for 10 minutes to react.
I add salt and flour to the liquid ingredients, beat the mixture with a whisk, trying to get rid of all the lumps.
The dough can be considered ready if we have achieved a consistency suitable for pancakes - this is the main secret. The second secret is that the dough must sit so that the gluten swells, then a golden brown crust forms on the surface of the baked goods. Which will hold the filling well.
Unlike previous recipes, we add eggs not to the pie dough, but to its filling. To do this, hard boil two eggs, cool them and cut them into small cubes.
Prepare the canned food: Remove the seeds from the mixture and drain off the excess oil. Grind the fish with a fork until a paste forms. Place eggs into the fish mixture.
Wash the onion feathers under cold water and dry with a towel. Finely chop and add them to the pie filling. Mix the mixture and add salt and spices.
We coat the bottom and sides of the baking dish well with butter - this way we will get the crispiest edges possible.
Divide the dough into two parts and pour one of them into the bottom of the mold. Distribute it well over the entire surface, and spread the filling in a uniform layer over the entire surface of the dough, avoiding the edges.
Pour the rest of the dough on top of the filling.
Preheat the oven to 180 degrees and place the pie in the oven for 20-30 minutes.
We check the degree of readiness of the dough with a thin skewer or toothpick.

Bon appetit.

Step by step cooking with rice

The pie turns out to be truly interesting and special if you complement the filling with a component such as white rice.

Ingredients:

baking flour – 300 g;
medium fat kefir – 250 ml;
sour cream 15% fat – 100 g;
chicken eggs (category C0) – 2 pcs.;
salt - half a teaspoon;
soda - half a tsp;
granulated sugar – 1 tsp;
round white rice – 120 g;
onion – 1 head;
saury, canned in oil – 1 can (more is possible).

How to cook:

Wash the rice and boil until half cooked.
Finely chop the onion and sauté until transparent.
In a separate container, mix the components of the pie filling: chopped fish, boiled rice and sautéed onions.
We prepare the dough from the listed components: with a mixer at high speed, knead all the ingredients, gradually adding flour.
Pour part of the dough into a glass or ceramic bowl, spread the fish and rice filling over the entire surface and cover with the rest of the dough on top.
Cook the pie for about 40 minutes.

Pie with saury and rice is the best dinner for unexpected guests.

Jellied pie with fish in a slow cooker

Making a jellied pie filled with fish in a slow cooker is not difficult, but, unfortunately, my kitchen assistant is already outdated and does not have a baking function. I will share with you one of the best recipes, the way my friend cooks, and you write in the comments whether you liked this option or not.

Ingredients:

Kefir 200 ml.
Sugar 2 tsp.
Chicken egg 2 pcs.
Flour 2 tbsp.
Salt 1 tsp.
Butter 100 gr.
Soda 1 tsp.
Onions 1 pc.
Canned fish 1 jar.

Cooking process:

Add soda, salt and sugar to the heated kefir. In a separate bowl, mix eggs with melted butter. Mix the ingredients together until smooth and gradually add flour. The dough should be medium thick, like for pancakes.
Open the can of canned fish, get rid of excess oil and thoroughly chop the contents of the can with a fork. Peel the onion and cut into small cubes.
Coat the multicooker bowl with vegetable or butter. Pour one part of the dough into its bottom and distribute it over the entire surface. Place the fish and onion filling on the dough. Pour in the second part of the filling dough. Smooth the top with a spoon.
Place the bowl back into the multicooker. Close the lid, set the baking mode and set the timer for 60 minutes.
Carefully remove the pie from the bowl immediately after it is ready.

Don't forget to pamper your loved ones with a variety of goodies - bon appetit.

We complement the dish with potatoes

In order to add variety to the usual taste of fish pie and increase satiety, try adding potatoes to the baked goods.

Ingredients:

chicken eggs (raw) – 2 pcs.;
baking flour – 7 tbsp. l.;
low-fat kefir – 250 ml;
medium fat mayonnaise – 250 g;
salt - a small pinch;
baking powder for dough – 1 tsp;
saury in its own juice – 1 can;
potatoes – 3 pcs.;
green onions - a small bunch;
boiled eggs – 2 pcs.

How to cook:

Using a mixer at medium speed, mix raw eggs and salt. Add baking powder, kefir and mayonnaise to these ingredients. After mixing, gradually add the pre-sifted flour and knead the dough for the future pie.
Grind the canned fish in any convenient way and get rid of the resulting liquid. Mix the fish with boiled and cut into pieces eggs and chopped green onions.
Peel the potatoes and chop them into narrow slices.
We form a jellied pie with saury and potatoes in a baking dish. Cook the baked goods for about 40 minutes at 180 degrees in the oven.

With mayonnaise and sour cream

Any bulk pie, as mentioned above, is necessarily fat - for softness and taste, as well as a fermented milk product - when it reacts with soda, it produces carbon dioxide. But within the recipe, you can change these required components depending on what is in the refrigerator. Instead of butter, you can use vegetable oil; full-fat mayonnaise is also suitable, which, as you know, itself consists of almost only vegetable oil. The fermented milk product can be sour cream, kefir, fermented baked milk and even sour milk. You won’t feel a fundamental difference in taste, except that the pie will be fattier and a little creamier if you add sour cream and mayonnaise instead of kefir.

This is interesting: kefir jellied pie with cabbage - recipe

To prepare a jellied pie with sour cream and mayonnaise, you can take 250 g of sour cream for 3 eggs, add half a small spoon of soda, a glass of flour, 100 g of mayonnaise, a little salt, a little sugar. This is for the test. And for the filling, take canned fish (salmon, pink salmon, saury, sardines, etc.) and whatever you want.