Today we will bake a pie with canned fish from puff pastry. This recipe is one of those that requires the very minimum of effort, provided that the dough is ready or bought in a store. Well, canned fish helps out perfectly if you don’t want to mess with fish and make fillets out of it.
Canned food, in principle, you can take any, We decided to make a pink salmon pie in canned food. Thanks to the marinade, the fish and, accordingly, the pie are not dry, but rather juicy. Well, puff pastry is generally a fairy tale: baking from it turns out to be very soft.
So, to make a pie, we need:
- canned fish - 2 cans,
- puff yeast dough - 500 grams,
- hard cheese - 100 grams,
- onion - 1 pc.,
- rice - 100 grams,
- salt, spices - to taste.
fish pie recipe
1. If the dough is frozen, then first of all you need to defrost it and let it rise.
2. Cook rice: fill it with water based on the ratio of 1 to 2, that is, you need twice as much water as rice, add a little salt and cook over low heat until the water evaporates. Let him cool down a bit.
3. Three cheese on a coarse grater.
4. Cut the onion into small half rings.
5. We drain the marinade from one can of canned food, but not from the other, put the canned food in one container and turn it into gruel with a fork.
6. Divide the dough into two parts (if possible, one of them needs to be made a little larger - this will be the bottom layer of the pie with a margin on the sides). We roll out the first half of the dough in the form of a baking sheet and put it on the same baking sheet greased with vegetable oil.
7. Now, first put onion half rings on the dough.
9. Then - also with an even layer of canned food.
10. Sprinkle cheese on top.
Often you need to cook something in a hurry, pamper your family with hearty pastries, or serve guests a delicious treat for tea. I have one proven recipe, which always helps out when guests are on the doorstep. This is a puff pastry pie with canned fish. Of course, for the pie I always have in the freezer.
In addition to canned fish, by the way, you can add anything to such a pie - meat, liver, potatoes with fried onions, rice with eggs, and so on.
So, we are preparing a quick fish pie in a hurry.
Fish Pie Ingredients:
- 1 sheet of yeast-free dough (500 g)
- 1 can of canned fish in oil
- 1 carrot
- 1 bulb
- 1 egg
- butter - 1 tbsp.
Puff pastry pie with canned fish - step by step cooking
To prepare a pie with fish, you need to defrost in advance.
To do this, put it on a floured table, cover with a clean towel and leave to thaw completely.
Drain the oil (or liquid) from the canned fish, remove the ridges from the pieces of fish, and break the pieces themselves with a fork. You can also knead them, then the filling will be softer.
Chop the onion into small cubes, grate the carrots on a coarse grater. Stew vegetables in a small amount of butter (vegetable oil can also be used, but it tastes better on butter).
Mix fish, onion with carrots and spices. The filling for the puff pastry pie with canned fish is ready!
Roll out the defrosted puff pastry. Put the canned fish filling in the middle.
Turn the dough over on both sides, as shown in the photo.
Cut the rest of the dough into strips on both sides.
And wrap the puff pastry pie with canned fish with a pigtail, as in the photo.
Beat the egg with a fork and brush the surface of the fish pie with a brush.
Preheat the oven to 180 gr. Put the pie on parchment paper and send it to the oven.
Hello, dear readers of the site! You can fantasize about puff pastry baking as much as you like, it always makes wonderful sweet products and savory pies with meat, fish and other fillings. It takes less time to prepare and the result is always great! We have already made the most delicious, today I propose to cook an original puff pie with canned fish. Simple and quick to prepare, it will delight everyone with its elegant appearance and excellent taste. Kids will love this fish-shaped pie! By the way, canned fish is not at all difficult to cook at home, they turn out to be very tasty and healthy (recipe here).
Ingredients:
- Puff pastry - 1 pack (450 gr.)
- Canned fish - 1 b. (I have saury)
- Onion - 1 pc.
- Eggs - 4 pcs.
- Cheese - 50 gr.
- Egg for brushing
Cooking:
Defrost puff pastry at room temperature, divide into 2 equal parts. Roll each piece in one direction.
On one part, using a pattern or like me, by eye, cut out the shape of a fish. 
Put the cut out part on the 2nd layer of dough, cut out on it, retreating from the edges of 1.5 - 2 cm, also the shape of a fish. The rest of the dough will come in handy for cutting round fish scales. 
For the filling, mix canned fish mashed with a fork (drain the liquid beforehand), boiled eggs and onions cut into small cubes, as well as grated cheese and, if desired, herbs. Onions can be pre-fried, but I did not do this. 
Line a baking sheet with parchment paper and place the cut-out fish shape on it. Spread the filling on it in an even layer. 
Put the second form on top, carefully pinch the edges. 
From the remnants of the puff pastry, cut out circles with a cookie cutter, this will be a decorative fish scale. Also cut out strips for the tail and head. Make an eye out of a ball of dough. Separate the white from the yolk. Spread protein on the body and tail of the fish, lay out round scales, stripes of the tail, eyes. Coat the decorative elements with yolk on top, they will brown in the oven and will look very impressive. 
Bake a puff pastry from canned fish in preheated to 180 gr. oven for about 30-35 minutes, until golden brown. 
Our elegant fish-shaped pie is ready! 
Bon appetit!
For viewing, I offer another interesting recipe from our cooking site.
Pie with canned fish from purchased puff pastry - recipe with photo:
We take out the finished puff pastry from the package and defrost it at room temperature.
In the meantime, let's prepare the filling for the pie.
Wash the leek thoroughly and cut into half rings (we use the white and light green part for cooking, the top can be used to flavor the broths).
Melt the butter in a frying pan and pour a couple of tablespoons of vegetable oil into it. Spread the leek and sprinkle it with sugar and a mixture of dried herbs.
Sauté the onion over medium heat until soft (about 15 minutes). We let him cool down.
3 chicken eggs boiled and cooled. We clean them from the shell and cut into cubes or, if desired, rub on a coarse grater.
We also grind the washed and dried fresh herbs.
In a bowl, we combine the cooled leek, eggs, chopped herbs and canned fish mashed with a fork (if there are bones in the fish, then we must first take them out). Season everything with ground black pepper. Mix thoroughly. Optionally, if the fish is not salty enough, then add additional salt to the filling.
To fill the pie, combine the cream and the remaining chicken egg together, season the mixture with a pinch of salt and pepper.
Roll out the thawed puff pastry on a floured work surface into a rectangular layer. We separate about 1/3 from it, this amount of dough will be required to form the top of the pie.
We form a puff pie with canned fish: transfer most of the dough to a baking sheet. We spread the filling on top in an even layer, leaving the edges of the dough (about 3 cm) empty. We wrap the free edges up, thus, as shown in the photo, we form the sides of the pie.
Pour the filling with the previously prepared mixture of cream and eggs (3-4 tablespoons of the filling are left to grease the pie on top).
Divide the rest of the dough into narrow strips and spread them in the form of a lattice over the filling. Lubricate the cake with a delayed filling and, if desired, sprinkle the surface with sesame seeds.
We bake a puff pie with canned fish and onions for 30-40 minutes at 180 C.
A simple and quick pie with canned fish is ready!
Cut into portions and serve to the table.
This layered fish pie is delicious to eat, both immediately after baking and after complete cooling.
For lovers of fish dishes, and especially baking, we offer recipes for very unusual and original canned pies.
They are prepared quite quickly, since the fish does not need to be cleaned, washed, fried, or boiled, just open a tin can. And due to the fact that the cake is formed from puff pastry, the dish in the section turns out to be magnificent and unusually beautiful, so such pastries can easily be served on the festive table or dear guests.
Canned fish puff pie - general cooking principles
To prepare such a pie, you can take ready-made puff pastry from the store or knead it at home. If desired, you can even use ordinary Armenian lavash. Basically, it depends on the amount of time allotted to create the dish.
For the filling, it is better to use natural canned food in oil. Suitable: saury, sardines, salmon, pink salmon, herring or tuna. The water from the can must first be drained.
For variety, you can add various vegetables, boiled cereals, eggs, herbs and homemade sauces to the pie.
Layer cake with canned fish and sorrel
Ingredients:
One can of natural pink salmon;
A pack of yeast puff pastry;
150 g of sorrel;
One chicken egg;
30 g butter.
Cooking method:
1. Pull the puff pastry out of the package, spread it on a table sprinkled with flour and let it defrost for 1-1.5 hours.
2. Open the canned food and take out the pieces of fish, chop them with a knife or just mash them with a fork.
3. Sort the sorrel, leave only fresh, saturated green leaves. After that, pour cold water into a bowl and soak for 10 minutes. Then wash and dry the leaves. Finely chop or grind in a blender.
4. Break the egg, remove the shell, beat a little to get a homogeneous mass.
5. When the dough thaws and rises a little, divide it into two halves and roll it out with a rolling pin.
6. Grease a baking sheet or baking dish liberally with butter. Spread one rolled out layer of dough on the bottom of the mold.
7. For the filling, mix canned food and sorrel. Put the filling on a layer of dough in a form.
8. Cover the pie with the second rolled out layer of dough. Pinch a little from the edges, and make small punctures with a fork all over the surface of the cake. No need to abuse with punctures.
9. Lubricate the top of the pie with an egg using a pastry brush.
10. Bake the cake at 200-220°C for 30-40 minutes until the entire top is browned.
Layer cake with canned fish and white sauce
Ingredients:
Canned salmon;
A pack of puff pastry without yeast;
A few sprigs of fresh parsley;
110-120 ml of cream;
40 ml of white table wine;
5 ml of lemon juice;
One chicken egg;
30 g butter.
Cooking method:
1. Pull the dough out of the package onto a table with flour and let it thaw for an hour and a half.
2. Sort the parsley, wash, dry and finely chop.
3. Remove the canned salmon from the jar and cut a little with a knife.
4. For the sauce, bring the wine in a saucepan almost to a boil and add cream at room temperature, lemon juice. Mix and simmer until thickened.
5. Then, without heating, add softened butter and mix well.
6. Divide the dough into two parts, one slightly larger than the other.
7. Roll out most of it and put it on baking paper on a baking sheet and level it.
8. Put the salmon in an even layer on the dough layer, sprinkle with parsley and evenly pour over the sauce.
9. Roll out the second part of the dough and cut strips from it, from which to form a pattern on the pie. It can be just a lattice or curly curls, but you definitely need to make the sides of the cake.
10. Beat the egg with a fork and grease the top of the pie.
11. Bake the cake at 200-220 ° C for a little more than half an hour.
Layer cake with canned fish and vegetables
Ingredients:
Bank of canned saury;
Half a medium onion;
Half a carrot (about 45 g);
A couple of potatoes;
Ground black pepper;
A couple of sprigs of mint greens;
Half a cup of kefir;
A sprig of fresh cilantro;
Vegetable oil.
Cooking method:
1. Release the dough from the packaging and let it thaw.
2. Finely chop the onion and carrot and saute in oil.
3. Boil potatoes in their skins. Then cool, peel and cut into rings.
4. Sort the mint and cilantro leaves and rinse and dry thoroughly. After that, finely chop.
5. Grind saury with a sharp knife.
6. Roll out the dough a little and divide into four identical squares. Bake the squares on a baking sheet in the oven until browned.
7. Take the form. Put one square of dough at the very bottom, spread half of the kefir on top and put the potatoes.
8. Next, put the dough again and fish mixed with herbs on top of it.
10. Cover everything with the last square and coat with the remaining kefir on top.
11. Bake the pie for a quarter of an hour at a temperature of 200-220 ° C.
Layer cake with canned fish, rice and egg
Ingredients:
Bank of canned cod liver;
Half a glass of rice cereal;
Two chicken eggs;
A pack of ready-made puff pastry;
A small bunch of dill.
Cooking method:
1. Put the dough on the table for thawing.
2. Rinse and boil the rice, then rinse again a little and let the water drain.
3. Beat one egg with a fork until smooth and leave to brush the pie. Hard boil the second egg, peel and finely chop.
4. Sort and wash the dill, cut into small crumbs.
5. Remove the cod liver from the jar and chop.
6. Divide the dough into two parts. Roll out the first piece of dough to the size of the prepared baking dish. From the second, cut out various shapes to decorate the top of the pie. You can cut rhombuses or triangles.
7. Spread baking paper on a baking sheet, spread a layer of dough on it, make sides.
9. Lay out the curly cutting up.
10. Lubricate with an egg and send to bake until tender.
Layer cake with canned fish from homemade dough
Ingredients:
A can of tuna in oil;
150 g butter;
5 g dry yeast;
30 g of sugar;
A pinch of vanillin;
120 ml of milk;
5 g salt;
Two chicken eggs;
A few sprigs of curly parsley.
Cooking method:
1. Prepare puff yeast dough. To do this, make dough from half of the dough products and leave to ferment for one hour. Then add the rest of the products and knead the dough. Leave it in a warm place to ferment. This will take approximately two hours. During the entire fermentation, make 2-3 puffs of dough. All products for the dough: 100 g butter, yeast, sugar, vanillin, milk, salt, egg.
2. Then cool the dough a little, divide into pieces, roll out to a thickness of 2 cm. Half cover with pieces of softened butter. Then roll the dough into an envelope to get three layers of dough and two layers of butter. At the same time, pinch the edges of the dough a little.
3. After the dough is rolled out, folded in half and rolled out again.
4. Leave the dough in the refrigerator so that the butter can harden.
5. Prepare the filling. To do this, chop the tuna and mix with pre-chopped herbs.
6. Divide the dough into several parts and bake in the oven until golden brown.
8. Beat the egg a little and brush the top of the cake.
9. Bake the cake at 200-220°C for 10-15 minutes until the top is browned.
Layer cake with canned fish from unleavened dough
Ingredients:
Bank of canned Pacific herring;
A couple of sprigs of fresh basil;
40 g of rice cereal;
Two glasses of premium flour;
Half a glass of water;
5 g salt;
10 ml of lemon juice;
180 g butter;
50 ml warm milk.
Cooking method:
1. Without washing the rice, throw it into a pot of boiling water (the water should cover the rice by 2 cm), add salt and close the lid.
2. Grind canned fish, add finely chopped basil to them.
3. Prepare unleavened puff pastry. Mix water with lemon juice and a pinch of salt. Add the required amount of flour and knead a non-sticky dough. Remove it for half an hour in the cold.
4. Soften butter and mix with a small amount of flour (1 tablespoon), form a cake and freeze it.
5. Roll out the dough, put a butter-flour cake in the middle and roll the dough into an envelope, tell it again to a thickness of 1 cm. Roll it up again and roll it out to the same thickness. There are 4-6 such rolls in total.
6. Divide the finished dough into two unequal parts. Make the bottom of the pie from the larger part. Lay fish with basil on it in layers, then boiled rice, so that the dough is free of filling along the edge. Cut strips from the rolled out bottom part and form a pattern on the top of the pie. The edges of the pie should not be pinched.
7. With a pastry brush, brush the top and sides of the pie with warm milk and send it to bake in a preheated oven.
Canned Fish Layer Pie - Tricks and Tips
You can add any greens or seasonings to your taste in pies.
If you prepare the dough yourself, then be sure to use only the highest grade flour.
Lubricate the cake on top for rosiness, in addition to eggs and milk, you can also use mayonnaise or sour cream.
You can also add fresh or fried onions as a filling to any pie.
If you do not have time to lay out the filling in layers, then you can simply mix all the ingredients and put on the dough.