There are housewives who, due to lack of time, rarely spoil their family with fresh homemade pies.
Yes, often making pies takes not only a lot of time, but also energy, but this does not mean that you should refuse your favorite treats, because there are hundreds of simple recipes for delicious and fragrant jellied pies, where there is no need to knead the dough, stand for hours in the oven.
Jellied pies with canned fish are especially good both in speed and ease of preparation. Will we try?
Jellied pie with canned fish - general principles of preparation
Jellied pies are prepared on the basis of sour cream, kefir, mayonnaise. In addition to these ingredients, any confectionery cultivator, eggs and flour are usually put in the dough. Often add fats: melted butter or vegetable oil. Kneading the dough is simple: put all the ingredients in a bowl and beat until smooth.
For the filling, any canned fish is chosen, and it can be both in oil and in its own juice, brine, tomato. The liquid is usually drained, and the fish itself is ground. Additionally, vegetables, herbs, spices are put in the filling, rice, boiled eggs are often added.
Basically, the filling is in the middle of the pie, for this one part of the dough is poured into a mold, the fish is evenly distributed on top, and the remaining dough is poured. It is permissible to lay the filling from the bottom or top.
Bake a pie for no more than 30 minutes in a well-heated oven or about 60 minutes in a slow cooker.
1. Jellied pie with canned fish on kefir
Ingredients for the dough:
• fat-free kefir - 400 ml;
• flour - 1.5 cups;
• 2 teaspoons of sunflower oil;
• 2 eggs;
• sugar, soda, salt - 20 g each;
For filling:
• canned sardine or sardinella - 1 jar;
• 2 eggs;
• green onions - 3 stalks;
• salt, black pepper powder - a pinch.
Cooking method:
1. Break the eggs into a large cup, mix them with soda, sugar, salt, pour kefir, beat well with a whisk. Pour the prepared flour, pour oil, mix well until the lumps of flour dissolve.
2. Open canned fish, drain the liquid, knead the sardine with a fork.
3. Pour the eggs with water and cook after boiling for five minutes, chop with a knife.
4. Cut onion greens into small rings, mix with canned food and eggs.
5. Lay parchment paper on the frying sheet, pour a little batter.
6. On top of the dough, put a mixture of eggs, canned saury and onions, pour the remaining dough.
7. Put the sheet in a hot oven for half an hour.
8. Cool the finished cake, cut into portions, serve with tea.
2. Jellied pie with canned fish and potatoes
Ingredients:
Dough:
• 200 ml low-fat kefir;
• half a glass of vegetable oil;
• egg - 2 pcs.;
• 400 g flour.
Filling:
• a piece of butter;
• soda, salt - 10 g each;
• canned saury - 1 can;
• 3 medium potatoes;
• 1 onion;
• black pepper powder - a pinch.
Cooking method:
1. Mix all the ingredients indicated in the recipe, and a homogeneous liquid dough should be obtained.
2. Open the canned food, drain the liquid, a little knead the fish itself with a spoon.
3. Raw peeled potatoes cut into medium cubes, mix with canned saury and onion, chopped into small crumbs.
4. Cover the detachable round shape with parchment, pour a little batter on the bottom.
5. Put all the cooked stuffing from potatoes, fish and onions onto the dough, pepper a little, pour over the dough again.
6. Place the container with the pie in the oven for half an hour.
7. Cut the baked pie into pieces, put on a flat plate.
3. Jellied pie with canned fish on mayonnaise
Ingredients:
For the dough:
• 400 g of mayonnaise;
• 350 g flour;
• 3 eggs;
• soda - 10 g.
For filling:
• saury - 1 can;
• onion head;
• 3 potatoes;
• a pinch of salt and allspice.
Cooking method:
1. In a small cup, beat eggs and soda with a mixer, add mayonnaise, beat again and add flour, stir with a mixer at low speed for at least 5 minutes.
2. Mash the preserved saury with a fork, after draining the liquid, mix the mass with onions, chopped into thin rings, potatoes, grated for Korean carrots, add salt and pepper.
3. Grease the frying sheet with any fat, sprinkle with ground crackers, pour half the batter, put the prepared fish filling, pour the second layer of dough, bake for half an hour at moderate temperature.
4. Serve the cake, cut into portions.
4. Jellied pie with canned fish and rice grits
Ingredients:
• 1 cup of kefir and sour cream with a low percentage of fat content;
• 350 g flour;
• 3 eggs;
• soda, salt, allspice powder - a pinch;
• canned saury without oil - 2 cans;
• onion head;
• long-grain rice groats - 150 g;
• some sunflower oil.
Cooking method:
1. Boil the rinsed cereals until ready in large quantities of slightly salted water, rinse with cold water in a colander.
2. Chop the onion with a knife, fry in butter until light brown, mix with rice, cool.
3. Add the chopped saury, spices and salt to taste.
4. Pour kefir into a deep bowl, put sour cream, stir, add soda, salt, beat eggs, stir again.
5. Add flour, beat a little with a mixer at low speed until a homogeneous, thick consistency.
6. Pour a small amount of dough into a round form on parchment, distribute the filling of fish and rice over the entire surface, and fill with the remaining dough.
7. Bake at not very high temperature for half an hour.
5. Jellied pie with canned fish in a slow cooker
Ingredients:
For the dough:
• 350 ml low-fat kefir;
• 300 g of mayonnaise;
• 2 eggs;
• 450 g flour;
• soda - 10 g;
• salt - 15 g.
For filling:
• 3 eggs;
• onion head;
• a jar of natural horse mackerel;
• black pepper powder - 15 g.
To lubricate the container:
• butter - a small piece;
• ground crackers - 50 g.
Cooking method:
1. Pour kefir into a small deep cup, put mayonnaise, and mix thoroughly with a spoon.
2. Add soda, salt, eggs, stir again until a homogeneous, thick mass.
3. Put horse mackerel from a jar on a plate, chop into small pieces with a knife, remove hard bones.
4. After boiling for 5 minutes, boil the eggs, free from the shell, chop with a knife, chop the onion, mix everything with canned food, pepper a little.
5. Pour a little dough into the greased multicooker bowl, put the filling, pour the dough again, close the lid, bake for one hour in the "baking" mode.
6. After 30 minutes, open the lid, stick with a toothpick, check for readiness.
7. After the signal, turn off the multicooker, leave the cake in the container to cool.
8. Carefully remove the completely cooled cake from the multicooker bowl, cut into pieces, serve for tea.
6. Jellied pie with canned fish in a hurry
Ingredients:
Dough:
• half a liter of kefir 15% fat;
• soda - 10 g;
• egg - 2 pcs.;
• flour - 350 g;
• sunflower oil - 3 teaspoons;
• sugar, salt - 15 g.
For filling:
• onion greens - 5 stalks;
• canned mackerel - 300 g;
• 2 eggs;
• onion head;
• a pinch of black pepper;
To decorate:
• parsley - 1 bunch.
Cooking method:
1. Pour a little soda into a large container with kefir and mix well, let it brew a little.
2. Separately, beat the eggs with salt, sugar, pour the mixture into kefir.
3. Pour the prepared flour, stir well to dissolve the lumps of flour.
4. Make the filling: finely chop the onion head, cut the stalks of green onion into rings. Mackerel knead with a fork in a plate. Mix everything, pepper a little.
5. Pour a small amount of dough into the greased baking dish, spread the fish with eggs and onions over the entire surface, pour the whole second part of the dough, put in a red-hot oven for half an hour.
6. Cool the baked pie right in the form, cut into pieces, put on a flat plate, put a parsley leaf on top of each piece.
Jellied pie with canned fish - useful tips
• Do not be lazy to remove often hard bones in the fish, which can then be felt in the finished pie.
• If you add to the fish such additional ingredients as rice, boiled eggs, canned butter can not be drained. And if you use only fish and, for example, onions, it is better to get rid of the liquid so that the baked cake does not turn out to be damp.
• Often in multicookers, the top of the jellied cake turns out to be pale, it’s easy to get a golden crust: after the sound of the multicooker indicating that the cake is ready, gently turn the baking over and let it cook for five minutes.
• So that the jellied cake does not turn out to be heavy, but is airy and as if porous, do not beat eggs with all the ingredients at the same time. It is best to separate the yolks, beat them with kefir, mayonnaise, sour cream or another used liquid base, and whip the proteins until stable foam separately, and only then combine both mixtures.
• Do not add raw onions to the filling: firstly, it will be unpleasant to crunch, as it does not have time to bake; secondly, it will probably be bitter. Fry the onion first in a small amount of oil in a pan until softened, cool and only then mix with the rest of the filling ingredients.
• Pouring cake does not become stale if you pour it immediately after cooking with melted butter and cover it with parchment for a while.
• Unusual and tasty turns out a jellied pie with canned fish with a crispy cheese crust. Sprinkle the pastries with grated cheese five to seven minutes before being cooked.
