Pie with fish and rice is one of the legendary and popular dishes of national Russian cuisine. Where, where, in Rus' they knew a lot about such pies at all times. For example, in the Far North, where fishing is one of the honorable trades, fish dishes in general and pies in particular are in great favor - all this is served […]
Ingredients
Yeast puff pastry – 500 g. Fish pies are good from any dough and any flour. But fish pies made from puff pastry are more tender and crispy;
Pike perch fillet – 1 kg. Although the recipe suggests using pike perch fillet, it can be successfully replaced with fillet of burbot, pike, and any red fish;
Milk – 200 ml;
Butter – 50 g;
Vegetable oil. For such a pie, the most successful option would be unrefined oil.
Eggs – 3 pcs + 1 yolk (for greasing);
Water – 1 glass;
Ground black pepper.
Pie with fish and rice is one of the legendary and popular dishes of national Russian cuisine. Where, where, in Rus' they knew a lot about such pies at all times. For example, in the Far North, where fishing is one of the honorable trades, fish dishes in general and pies in particular are in great favor - all this is served to the table almost every day. And in Siberia, almost no large-scale celebration, especially if it is related to agriculture, was complete without fish kulebyak. The pie, the recipe for which is offered, is a variation on the theme of the original Russian pies.
Preparation
-Rice must be washed well and boiled in a mixture of milk and water. Salt;
Then you need to season it with butter, pepper and mix;
Slice the fillet and then salt and pepper it. And if you want to use spices and lemon, then season with spices and sprinkle with lemon juice;
Boil the eggs hard (but not until blue) and cut into slices;
The dough is divided into 2 equal parts; 
-then the layers should be rolled out each in accordance with the size of the baking sheet. The thickness of the layers in some way affects the final taste of the pie. The thinner they are, the tastier it will be;
One layer is laid out on a baking sheet, the edges of the dough need to be raised;
First, rice is laid out on the dough, then - egg slices, then - fish fillet;
After the filling is sprinkled with herbs, a second layer is applied;
Dough. Combine egg, sour cream, salt and sugar in a bowl and mix. Add melted butter, and then sift flour and soda into them (quench with a drop of lemon juice). Quickly knead the soft dough with your hands, form into a ball, wrap in cling film and refrigerate for at least 30 minutes.
If you are using whole fish, fillet it. Cut the fillet into small pieces, about 1 cm. Place in a small bowl, add salt and pepper to taste if necessary.
Boil the eggs hard. Finely chop the onion and eggs. Chop the parsley. Heat the oil in a frying pan and fry the onion until golden brown. Then add the fish and fry for a couple more minutes. Turn off. Now add eggs, sour cream, mayonnaise, chopped parsley, mix, salt and cool.
Prepare a springform pan approximately 24 cm in size. Line the bottom with baking paper and grease the edges with butter. Remove two-thirds of the dough from the refrigerator and roll out. Transfer to the pan and level, forming fairly high sides. Prick the bottom with a fork. Place the filling on the dough. Roll out the remaining dough and cover the pie. Pinch the edges and prick the bottom of the pie with a fork (or make a “cut” like I did) to allow steam to escape. Brush the pie with egg and bake in a preheated oven at 180 degrees. oven for approximately 45 minutes. * It is better to place the pie on a hot baking sheet, so your dough will be well baked. Serve the pie hot or heat it once cooled over low heat in a frying pan covered with a lid.
Autumn pike perch is a fatty fish that has gained weight and juiciness by winter. That’s why pies with it are incredibly tasty. It is better to make dough for such baking, although pike perch is not bad in puff pastry either. You can buy ready-made dough, but you can also make your own. A closed, round pie that will be baked in the oven. This is the simplest, step-by-step photo recipe for fish pie and very quick to prepare.
Now, let's talk about the filling. If you have frozen fish, do not defrost it completely, but immediately cut it into pieces. Chilled fish or freshly caught fish are less susceptible to gutting, but the pie turns out juicier. Frozen fish is a little dry, you need to add vegetable oil to it. Take these subtleties into account when preparing the filling.
For a 2 kg cake you will need:
Pike perch – 2 medium-sized fish;
2 large onions;
Yeast dough – 1 kg;
Salt, ground pepper - to taste;
Vegetable oil – 1 tbsp;
Egg - 1 pc.
How to make fish pie
When you have already decided on the type of dough and made or bought it, then it’s time to start filling.
What needs to be done right away is to gut the fish, cut off the fins, head, and remove the gills.
Allow the water to drain, then cut the fish along the ridge, cutting the separated parts of the fillet into large pieces.
Place the chopped pieces in a deep bowl and add salt. Pepper, add oil, stir and let it brew for half an hour.
Peel the onion, cut the onion in half, then crosswise into thin half rings. Pour boiling water over the chopped onions (10-15 minutes) to remove the bitterness and make the onion rings softer.
Preheat the oven well, reduce the temperature to 180 degrees.
Now, let's start forming the pie.
Knead 2/3 of the dough on the table into a round cake, and then roll it out to a thickness of 1 cm, cover the dough with a clean napkin and let it rise. 10 minutes will be enough for this. Grease a baking sheet with vegetable oil and place the rolled out flatbread on it. Place half of the onion on it.
Place fish pieces and remaining onions on the bottom flatbread.
Roll out the second part of the dough into a cake of smaller diameter, cover the entire filling with it and roll up the edges of the round pie with a flagellum. In the middle of the circle (if the fish is fresh, not frozen) you need to make a hole (as in the photo) for steam to escape.
We will bake this covered pie for half an hour, after which you should brush the top of the baked goods with egg and put it back in the oven on the top shelf for 2-3 minutes.
Now, you need to take out the delicious fish pie, cover it with food parchment, a towel or linen. Let the crust soften and then serve.
This round fish pie is cut like a cake - into corner pieces.
