Recipe from puff pastry with canned food. Puff pastry with canned fish - original! Recipes for puff pies with canned fish from tuna, herring, saury, salmon. Pie with canned puff pastry

Puff pastry pies are a real find for those who want to feed their family deliciously, but who are sorely lacking time. Puff pastry really helps out a lot in such situations: you just need to decide on the filling, and in just a few minutes the cake will be formed and sent to the oven.

Well, the filling of such pies can be anything: berries and fruits, jam and preserves, chocolate paste and grated poppy seeds with nuts - this is when it comes to sweet pastries. But also puff pastry is ideal for savory pies. Boiled chicken fillet, cheese, mushrooms - the filling can be the most diverse.

One of its simplest options is canned fish. They are always at hand and help out a lot, because the puff pastry fish pie with canned food turns out to be really very tasty and appetizing. Yes, and the preparation of such a filling takes time - at least.

I can’t say that such a dish is suitable for a festive feast, because it is a fairly simple puff pastry pie with canned fish. But in order to quickly and tasty feed the family or solve the problem of what to take with you to work or on the road - completely.

Ingredients:

500 g of ready-made puff pastry;
2 chicken eggs;
3-4 tablespoons dill (chopped);
5-6 green onions;
1 can (240 g) canned fish;
salt to taste;
1 yolk - for lubrication;
sesame - for sprinkling.

How to make puff pastry pie with canned fish:

We take the puff pastry out of the freezer in advance, put it on a lightly floured surface (so that it does not stick to the work surface when defrosted) and cover with cling film so that it does not become weathered. We stand the dough like this until completely defrosted - about 40 minutes. Roll out the defrosted dough to a thickness of 3-4 mm, moving in one direction (up - down or left - right) so as not to disturb the layers. If you have dough in 2 sheets, roll them out in the same direction, making sure that they remain the same size.

Hard boil eggs, cool in cold water and peel. Cut into small cubes, about 4-5 mm. Finely chop dill and green onion.

We take out the pieces of canned fish from the jar, leaving the liquid in the jar. Transfer them to a plate and mash with a fork. Combine mashed canned food, egg and greens. Mix gently and thoroughly. We try the filling for taste, if necessary - add salt.

On half of the dough (if you have 1 layer) lay out the filling, not reaching the edges of the dough by 7 - 10 mm. If you have dough in sheets, put the filling on 1 sheet in the same way.

We cover the filling with the second half of the dough (or the second sheet) and securely fasten the edges. Fold the pinched edges down. Transfer the cake to a baking sheet lined with baking paper.

On the surface of the cake with a sharp knife, we make parallel cuts every 2.5 - 3 cm, not reaching the edges of the cake by 2-3 cm.

Now we need to grease the cake with yolk. Add 1 teaspoon of water to the yolk and mix well with a fork or whisk. Using a pastry brush, brush the surface of the cake with egg yolk and water. Sprinkle with sesame seeds.

We place the baking sheet with the pie in the oven preheated to 180 degrees C and bake for 25-30 minutes, until golden brown.

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 cutaway dish turns out to be magnificent and unusually beautiful, so such pastries can easily be served on a 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.

Baking with canned fish is easy and quick to prepare, especially if you take not heavy yeast, but lighter puff pastry. Delicate and delicious puff pastry with canned fish has an appetizing crispy crust. It can be potato and rice.

Layer cake with canned fish, potatoes or rice cooks quickly

Ingredients

puff pastry 500 grams Potato 4 pieces) Saury in oil (canned) 1 bank Onion 1 piece(s) Butter unsalted 30 grams Refined vegetable oil 1 tbsp

Servings: 8
Preparation time: 50 minutes
Cooking time: 40 minutes

Layer cake with canned fish and potatoes

Potatoes as the second component to the fish stuffing are a traditional option for Russian cuisine. Instead of saury, you can take any canned fish. If you are planning a small puff pastry pie with canned fish, the number of ingredients can be halved.

How to cook:

Boil potatoes and condemn them completely. Cut into thin circles no more than 3 mm thick. Chop the onion into cubes or half rings and fry in vegetable oil. Remove large bones from the fish, mash with juice.

Divide the dough into 2/3, roll out a thin cake from a larger plate according to the size of the baking dish. The thickness of the cake is not more than ½ cm. Wipe the form with a napkin dipped in vegetable oil. Carefully transfer the test layer. Spread over the entire surface first potato slices, then fried onions, then fish stuffing. Put a piece of butter in the center.

Roll out the remaining dough just as thinly, cover the filling and pinch the edges. Make a cut with a knife in the center of the pie or prick it in several places with a fork. Send to the oven preheated to 180 ° C, bake until the crust is browned for 35-40 minutes. Depending on the characteristics of the oven, the cooking time or baking temperature can be increased.

Layer cake with canned fish and rice

The filling of this pie includes three main components: fish, boiled rice and eggs. It turns out a tender and satisfying filling, which is successfully combined with crispy puff pastry. The above recipe for a puff pastry with canned fish allows you to cook a dish for a small family. For a large company, you need to double the amount of ingredients.

Ingredients:

500 g puff yeast-free dough;
1 b. any canned fish;
1 onion;
1 st. white boiled rice;
3 boiled eggs;
1 st. l. butter;
1 st. l. vegetable oil.

How to cook:

Finely chop the eggs. Fry the onion for 1 tbsp. l. vegetable oil until transparent. Mash the fish, removing the bones and draining the liquid. Combine rice with eggs and melted butter.

Roll out two layers of dough into cakes ½ cm thick. Lubricate the mold with the rest of the oil, transfer the first cake there. Arrange the filling in the following sequence: rice with egg, onion, fish. Cover with a second dough layer, connect the edges, prick with a fork in 5-6 places. Bake 35 min. at temperatures from 180° to 200°C.

Puff pastry with canned fish is tasty and satisfying. Pies can be served warm or cold with tea or coffee.

Calories: Not specified
Cooking time: Not specified

Today I suggest you cook a wonderful puff pastry pie with canned fish, which can be served as a main course for dinner or as an appetizer on a festive table. You have no idea how delicious it is, and most importantly fast. But once you try this dish, you will cook it quite often, I know this from my own experience. Moreover, its preparation does not require any special time or financial costs, the products are absolutely affordable and simple, and even a schoolboy can handle the technological processes.
The fact is that I found this recipe in my mother's old notebook, and I remembered that sometimes she cooked such an appetizer. But not as often as we would like, because for this it was necessary to fiddle with the preparation of the present for a long time. I decided to simplify my task, since now you can easily buy any frozen dough in the store. Thus, the time for preparing this wonderful appetizer was literally reduced by several times. Judge for yourself, for the preparatory processes, in order to prepare the filling and roll out the finished dough, you need at most 5-10 minutes, and the baking process itself takes 25-30 minutes. Here, having made some simple mathematical calculations, we get that within an hour you can put such a petite fish pie on the table and treat yourself and your household with a hearty, original taste.
And this is achieved thanks to a simple but very interesting filling of raw potatoes, canned fish and hard cheese and chicken eggs. As a result of baking, we get a pie with crispy dough and a juicy filling of potatoes and fish under a cheese crust.

Ingredients:

- canned fish (saury, pink salmon, tuna) - 1 can
- sheet dough (puff) - 500 g
- potato tubers - 5-6 pcs.
- hard cheese - 100 g
- chicken eggs - 2 pcs.
- salt, spices

How to cook with a photo step by step

Take the dough out of the freezer and defrost completely. For now, let's get on with the filling.
We clean the potato tubers, wash, dry with a napkin and cut into thin slices.

Next, grind hard cheese on a coarse grater and mix with salt.

We take out canned fish from the jar, knead with a fork.
Now roll out the dough, very carefully and only in one direction, and spread it on a greased baking sheet. We heat with a fork.

Now we put a fish on top of it, and evenly distribute it throughout the dough.

Next, lay out a layer of potato slices.
Fill the potatoes with egg cheese filling.

We put the baking sheet in the preheated oven for 25-30 minutes. As soon as we see a ruddy crust, then you can get the cake and serve it to the table.

It is also easy and tasty to cook and

Recently, puff pastry has become my favorite type of dough, from which any pastry turns out to be incredibly lush, tasty and beautiful. Moreover, such a dough is quite inexpensive, and you can cook anything from it that pleases our stomach. One of the toppings loved by my household is this. It is from it that we will create today a culinary masterpiece in the form of snail pies. Such pies are made quite easily (unless, of course, you are lazy), but they are eaten simply with lightning speed.