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Canned Fish Pie: A Sumptuous Dinner Out of Nothing
Canned fish gained particular popularity in the middle of the last century. This is a budget and affordable replacement for fresh fish, widely used in food service and home cooking. Salads, soups are made from canned fish, and they are added to the filling for pies. To make the dish truly tasty, choose high-quality canned food in your own juice.
Fish pie with salmon and rice
Salmon is delicious not only fresh, but also canned. This moderately oily fish with a firm pinkish flesh is ideal for pie making. Top it off with rice and fried onions and don’t skimp on the filling.
You will need:
– 0,75 cups of milk;
– 15 g dry yeast;
– 2 tablespoons of vegetable oil;
– 2 tablespoons of sugar;
– 1 teaspoon of salt;
– 2 eggs;
– 300 g of wheat flour.
Dissolve dry yeast in warm milk, add sugar and a couple of tablespoons of flour. Stir and let the mixture sit for 15-20 minutes. Then pour the dough into a deep bowl, add vegetable oil, salt, eggs. Pour in the pre-sifted flour. Cover the bowl with the dough with a towel and heat for 1,5-2 hours.
When the dough rises with a lush cap, stir it with a spoon and leave for another hour. After raising again, the dough is ready. Place it on a floured board and knead a little with your hands. Don’t wrinkle the dough too much – it should stay soft and fluffy.
If the dough is too sticky, stir in a little flour. The base for the cake should not be liquid, otherwise the baking will turn out to be flat and tasteless
Rice and fish: the best combination
The bright taste of salmon is well set off by unleavened rice. You can make adjustments to the recipe by adding hard-boiled eggs to the filling. They are cut into thin circles and placed on top of the rice-fish mixture.
You will need:
– 1,5 cans of canned salmon in their own juice;
– 0,75 cups of rice;
– 2 onions;
– salt;
– freshly ground black pepper;
– vegetable oil for frying;
– 1 egg;
– butter for lubrication.
Boil rice in salted water and cool. Drain the salmon jar, mash the fish with a fork, removing the vertebrae. Peel the onion, cut into thin half rings and fry in hot vegetable oil. Place the onion in the rice, add the canned food and stir. Season to taste with salt and season with freshly ground black pepper.
Herbal lovers can add dried parsley or dill to the filling.
Get busy shaping the cake. Divide the dough into two parts. Roll out one piece on a floured board – its size should correspond to the size of the baking sheet. Place the layer on a greased baking sheet. Spread the fish and rice filling over it in an even layer. Roll out the remaining dough and cover the cake with it. Pinch the edges carefully, and in the center of the product make a hole for the steam to escape.
Brush the prepared pie with a beaten egg and let it rest for 20-25 minutes. Then place the baking sheet in an oven preheated to 200 ° C. Bake the cake until golden brown. If the product starts to burn and the bottom layer of dough is not baked, move the baking sheet to the lower level of the oven, and cover the top with baking paper.
Remove the finished cake immediately from the baking sheet and place on a wooden board. Grease the surface of the product with a piece of butter, then cover the pastry with a towel and leave to cool. Serve warm.