Pike fish pie with potatoes. Pie with pike - recipe with photo for visual aid of preparation

Preparing the fish

Before we get started, let's take care of the fish. Even if you are lucky enough to buy a fillet cut from the backbone, you will still have to tinker with it. Pike meat contains a large number of bones. Fortunately, they are all quite large and tough, making them easy to remove. Arm yourself with a fork and a sharp knife - this will make the work go faster. But if you plan to cook minced meat for the pie, you don’t have to bother with the bones. Just cut the fillet, run it through a meat grinder and all the bones will remain on the screw. Unfortunately, this trick can only be done with pike.

To get rid of the muddy smell characteristic of this type of fish, soak the pieces in milk for an hour, adding salt and pepper. Then the pike pie will be fragrant, and all extraneous odors will evaporate.

Cobbler with pike

This pie is known to everyone as sweet, but its salty version is no less tasty. A hearty pastry, but it won’t add “extra pounds.” So you can cook this dish at the slightest desire.

For the filling you will need the following products:

• minced pike (1/2 kg);
• vegetable oil (3.5 tbsp.);
• a pair of onions and carrots;
• canned or simply boiled beans (300 g);
• a glass of broth;
• tomatoes (2 pcs.);
• sugar and salt (1 tsp each).

Dough recipe for this pike pie:

• flour (a couple of glasses);
• soda (3/4 tsp);
• baking powder (tsp);
• butter (80 g);
• kefir (170 ml);
• fresh parsley.

Step-by-step preparation:

1. Cut the onions and tomatoes into small squares, grate the carrots into large strips.
2. Fry the minced meat, add sugar and onion and simmer for three minutes over medium heat.
3. Add beans, carrots and simmer for the same amount.
4. Add broth and tomatoes, season and cook for five minutes.
5. Now it's time for the test. Combine kefir with parsley and melted butter, add soda and baking powder. Mix all.
6. Add flour little by little and knead the dough.
7. Make a sausage out of it and cut it into 1.5 cm pieces.
8. Form them into small cakes.
9. Place them on top of the minced meat (the cakes should partially overlap each other).
10. Place in the oven for 15 minutes at 200 degrees.

Note! Beans must be soaked for 8 hours before use. And to make the dish leaner, animal fats can be replaced with vegetable fats.

Jellied pie

Among the variety of recipes, jellied pies take pride of place. They turn out tender, the filling steams perfectly. Jellied fish pie with pike can be prepared according to the following recipe.

Pour a glass of sour cream into a bowl, add a couple of eggs and beat. Add a glass of flour in portions. At the very end, add salt and soda (a pinch). To make the dough elastic, add 2-3 tablespoons of odorless sunflower oil.

Pour half of the dough into the greased pan. Distribute the filling (raw pike meat) and fill with the other half. If you like a crispy crust, generously sprinkle the top with grated cheese. Gouda, Russian and other hard cheeses are suitable. Bake until toothpick dry in preheated oven.

Pike pie “Lukovka”

The peculiarity of this baking is the liquid filling. Thanks to it, the dish turns out juicy, the fish is tender, and the crust forms a pleasant-tasting crust. Pike is the most delicious river fish. Try this open-faced jellied pie.

The following products will be required:

• flour (250 g);
• butter (125 g) + a little for filling;
• a couple of tablespoons of water;
• raw yolk;
• salt (1/2 tsp);
• boiled pike (400 g);
• half a glass of milk;
• eggs (5 pcs.);
• cream (300 g);
• a pair of medium onions;
• nutmeg;
• greenery;
• salt and freshly ground pepper.

Step-by-step preparation:

1. Mix flour and butter with cold water, yolk and salt.
2. Knead the dough, pack it in cling film and refrigerate.
3. Next, roll out well and transfer to the prepared pan.
4. Bake the cake (10 minutes at 200 degrees).
5. Place slices of pike on it and sprinkle with chopped herbs.
6. Cut the onion into thin rings, pour whipped cream and milk over it.
7. Add herbs and spices. Mix.
8. Distribute the mixture over the fish and place in the oven for another 25 minutes.

Baking at home requires a little fiddling. But she's worth it. In return, you get a hearty dinner, and there’s no shame in hosting guests with such delicacies. Yeast and puff pastry mini masterpieces will become the real pride of a hospitable hostess.

The video will tell you about making pike pie:

Fish baking combines nutritional value and benefits for the body, which is why seafood so often becomes a filling for pies. But some options are used much less frequently. For example, not every housewife prepares pies with pike. But in vain, because this fish goes well with dough - and contains a huge amount of valuable microelements. So if you have this particular fish in your refrigerator, then pike pie will be an excellent solution. There are several options for how to prepare it, let's look at the most common one.

Puff pastry pie

It happens that you have absolutely no time to cook, but you need a tasty and satisfying dish urgently. And it's beautiful too.

In this case, ready-made dough will help you out. A kilogram briquette is enough for a pie the size of a baking sheet.

Divide the dough in half. Roll out both halves. First, line a greased baking sheet and spread out the filling. Spread a few pieces of butter over the pike meat. Don't forget to add salt. Cover with the other half, join the edges, make cuts or punctures and bake. In about 30 minutes the pie will be ready. Before preparing the pike pie in the oven, do not forget to grease it with strong black tea - this will make the crust golden.

Pike pie recipe with photo

Which pike pie recipe do you prefer?

There are many options: you can make dough with yeast and without yeast, puff pastry, semi-liquid. For yeast dough you will need very few products - at least 4 ingredients: flour, water, yeast, salt. For taste and better rise, add an egg, a spoonful of sugar, milk and butter to the dough.

Yeast-free dough is kneaded with kefir, sour cream, mayonnaise, and cream. It is kneaded with a spoon until it reaches the consistency of thick sour cream and spooned into a baking dish. Or knead with your hands until a soft consistency and roll out the cakes with a rolling pin.

How to make pike fish pie

The dish is convenient because its preparation requires only two components: dough and filling. The fish can be ground, in the form of minced meat, finely chopped or cut into pieces 3-4 cm wide. The small fish are placed whole in the pies, along with the heads. In the absence of fresh or defrosted fish, canned, lightly salted or smoked fish is placed in pies.

All fish pies are prepared according to a similar principle:

• the filling is hidden inside the dough, the edges of the closed pie are tightly pinched on all sides,
• semi-liquid dough is poured onto the fish laid out on a baking sheet,
• the filling is laid out on a layer of dough and poured on top with sauce or the rest of the dough of a semi-liquid consistency.

In addition to using a single fish filling, pies can be made with complex fillings by adding vegetables and cereals. Fish juice flowing from pieces of fish permeates boiled cereals or vegetables and gives them an unusual taste. Spices add piquancy, fresh herbs bring nutrition to not very healthy (but very tasty!) baked flour foods.

Products are also added when there is not a lot of fish, but you need to feed a large number of eaters. Or just for a different taste. For example, onions make pies juicier, potatoes - more filling, tomatoes and other additives - more piquant. You can come up with the fillings yourself, using the products you have in the house.

Pike fish pie with onions and potatoes

We offer a recipe for pike yeast pie with a photo, which is very easy to prepare.

Moreover, using one recipe, you can prepare several versions of the pie at once, differing in taste: with boiled and raw potatoes, with raw and stewed onions, by adding a variety of spices. In the summer, you can safely add sweet peppers and tomatoes to the filling.

Ingredients for the dough:

• flour - 3-4 cups
• milk - 2 cups
• eggs - 2-3 pcs.
• butter - 100 g
• sugar - 2 tsp.
• salt - to taste (0.3 tsp)
• yeast - 1 tbsp. l.
• warm boiled water - 1/3 cup
• sunflower oil - 2 tbsp. l.

• pike fillet – 700–800 g
• onions - 4 pcs.
• potatoes - 4 pcs.
• butter – 50–100 g
• lemon - 1/2 pcs.
• dill - 1/2 bunch
• green onions - 1/2 bunch
• spices - to taste.

How does the dough start?

You can make straight dough by mixing all the ingredients at once, but sponge dough is softer and tastier.

Start the dough: stir the yeast in warm water, add sugar, add a couple of tablespoons of flour, stir, let it sit. When the mass rises and bubbles appear on its surface, continue kneading the dough.

Slightly warmed milk is poured into the beaten eggs, stirred, and the mixture is carefully added to the dough. Then add sifted flour in small portions, continuously stirring the dough. Lastly, add softened butter. Finally, knead the dough with your hands on the table until it becomes soft and homogeneous and stops sticking to your hands and the table. When kneading, the palms of your hands are periodically lubricated with vegetable oil.

Cover the dough, let it rise well twice and knead it well after each rise. After 2-3 kneads, the dough is ready for baking.

How to prepare the filling?

The fish is filleted, setting aside all the bony parts for a jellied dish, fish soup or broth for a fish and potato pie. The pulp is cut into arbitrary pieces - very small or larger (to your taste). The pieces are sprinkled with salt and spices. Sprinkle with juice squeezed from half a lemon and let sit while the dough rises.

The following are used as spices:

• ground hot pepper,
• crushed laurel leaves,
• dry herbs,
• fruits and seeds of plants.

The onions are cut into rings, the greens are finely chopped.

What to do with potatoes?

1. Boil and make a pie with mashed potatoes, adding butter and salt.
2. Or cut into thin slices and add raw to the fish filling, lightly sprinkled with salt. In this case, the oil is cooled, grated and also added to the filling.

It’s delicious both ways. Only a pie with raw potatoes will take 20 minutes longer to bake—about 50 minutes.

If you want to experiment a little more, you can add the onions not raw, but first simmer them a little in a frying pan, greased with oil, until transparent, but not blush!

Assembling the Pie

The dough is divided by eye into two halves, one of which is slightly larger. This will be the bottom part. It is rolled out and placed on a greased leaf. The first layer of filling will be potatoes. It is topped with half an onion, then fish. Greens and the remains of onions are scattered on top of the fish.

Roll out the second part of the dough, cover the filling, pinch the edges well. Short thin cuts or punctures with a fork are made on top of the pie so that the pie does not crack during baking, remains juicy, and the baking sheet remains clean.

Be sure to let the cake sit for about 20 minutes before baking so that it rises a little more.

Then the surface is greased with yolk and the dish is sent to a preheated oven. Bake a pie filled with boiled potatoes for about 30 minutes, first at 200°, after 10 minutes the temperature is reduced to 180° so that the baked goods do not burn.

After removing the dish from the oven, place it on a towel, grease the surface with milk or butter so that it shines pleasantly. Cover and let rest for 15 minutes. After this, the food can be offered to eaters.

Serving

Pike pie is delicious hot or cold. There is no point in refrigerating it; you can serve it immediately, cut into pieces. Each serving is decorated with greens. Served with fish broth, herbs, sauces, chopped vegetables.

Follow us on social networks

– through them we publish a lot of interesting information, photos and videos.

Popular sections of the site:

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits – we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

Fish pie made from yeast dough

Pike pie, the recipe of which is based on the use of fluffy yeast dough, turns out to be very satisfying. This dough also molds perfectly and you can decorate the pie as you wish. For example, completely mold it in the shape of a large fish.

You need to make the dough in advance so that there is enough time for proofing. First, let's wake up the yeast so that it works as it should. To do this, add 2 cups of warm milk, 1 tbsp. l. oil (vegetable or butter), 3 tbsp. l. sugar and 2 tbsp. l. dry yeast. After stirring all the ingredients, add a couple of handfuls of flour – be sure to sift it. Within an hour you will notice a strong reaction and a significant increase in volume.

It's time to start kneading. On average, you will need about a kilogram of flour. Add it little by little, sifting. The dough will take exactly as much as needed. Form a pie: rectangular or round according to the size of the mold, or shaped. Brush the top with yolk and let the cake sit for about an hour. At this time, drafts and loud sounds are unacceptable, otherwise the dough will fall. Bake the pie in an oven preheated to 180 degrees for about 40 minutes.

Home cooking

I live on the Don, buying fresh fish is not a problem, I love fish pies and often include them in the menu. There is a huge variety of delicious baked goods with fish: yeast pies, bulk pies, upside-down pies, with canned fish, pita pies, with cabbage and caviar... Today I am sharing my favorite recipe, colored by warm memories of childhood, the holidays that my sister and I spent in a tiny Cossack farm. Everyone fished there, from young to old - neighbors, friends, relatives. There was always plenty of fish, and when grandma was in the mood to tinker, she baked a pie with fish, delicious and aromatic beyond belief. It was a holiday! All yeast pies are at this link.

Ingredients: for a pie 25-28 cm in diameter

For the filling:

• Onions - 2 pieces
• Rice - 50-70 grams
• Fish (fillet) – 500 grams
• Salt, pepper - to taste
• A mixture of butter and vegetable oil - 2 tablespoons each
• Bay leaf, dried dill

For quick, straight yeast dough:

• Water – 200 ml
• Dry yeast - 1 level tablespoon
• Salt - 1 teaspoon
• Sugar - 2 teaspoons
• Flour - 400 grams
• Butter from the freezer - 100 grams
• Unscented vegetable oil for greasing baking pans

How to prepare a fragrant yeast pie from river fish fillet with the addition of rice and fried onions to the filling on a quick, straight yeast dough

I have pike fillet. Usually they use sula fillet for the pie, which is what pike perch is called on the Don. But pollock, cod and any not very bony fish without a pronounced sea smell will make an excellent pie.

Pike fillet

For quick yeast dough, stir sugar and yeast in lukewarm water and leave warm. Sift the flour into a deep bowl. Grate the butter into the flour on a coarse grater.

Rub frozen butter into flour

Add salt and mix. Pour the yeast into the resulting butter-flour crumbs. The photo shows that the yeast has activated and the surface is covered with foam.

Add yeast

Knead into a soft, manageable dough. Cover and keep warm.

Unleavened, simple and quick yeast dough for fish pie

Boil the fish fillet in a small amount of salted water (the water just covers the fish). Place in boiling water, cook at medium boil for 10 minutes, drain the water, cool the fillet.

Boil the fish fillet until tender; for thin fillets, 10 minutes is enough.

Cut the onion into half rings and fry in a mixture of butter and vegetable oil.

Fry onion cut into half rings

Boil the rice in plenty of water for 12 minutes, drain in a colander, and rinse under running water. Sort the fish and carefully remove the bones.

Boil the rice, remove the bones from the fish

When the onion is fried until golden brown, add fish and rice.

Combine onion, fish and rice

Salt and pepper to taste, add bay leaf, dried or fresh dill.

Add salt and spices

Stir and remove from heat. The filling of pike, rice and fried onions for fish pie is ready. If desired, you can add mushrooms to the filling. Divide the dough into unequal parts. Roll out the larger one.

Roll out most of the dough

Place in a frying pan greased with vegetable oil.

Place the dough in a greased baking pan

Place the warm filling of fish, rice and fried onions.

Add fish filling

Roll out a smaller portion of the dough, form the top of the pie, and pinch.

Form the top of the pie using a smaller portion of the dough.

Decorate the pie to your liking. You can brush it with egg, sprinkle with sesame seeds or black cumin. I made a fish out of scraps of dough and scored them with scissors so that the hot air would escape and the top would remain flat.

Pierce the top in several places to allow hot air to escape.

Bake the fish pie in an oven preheated to 180 degrees for 40-50 minutes until golden brown. Yeast fish pie with pike, rice and fried onions is ready.

Pike fish pie with a simple recipe is ready

Grease the hot pike pie with a piece of butter and cover with a napkin for 5-10 minutes.

Fish pie from river fish fillet with rice and fried onions

Now you can cut it into pieces and treat it to family and friends. The aroma is amazing!

Fish pie made from simple yeast dough with pike, rice and onions

The pie is delicious both warm and cold. This time I baked it instead of a birthday cake for an anniversary. And the hero of the day - here she is! Meet Manechka, the favorite of my followers on Instagram, she turned 20 today!

Visit my Instagram page, Manechka and I are waiting for you!

Her fans on Instagram even write poems to her: “Celebrate Manya’s anniversary with a solemn program, with the light of festive candles, with flowers and balloons! Congratulate your Manya with a festive verse and feed her a delicious fish pie!” We completed the program. Bon appetit!

Pie with pike and additional ingredients

You can add more than just fish meat to the pie. Fried onions will be a great accent. Mushrooms also go very well with pike.

If the pie is to be the main course of a feast, it can be made more filling by using a starchy base: potatoes or rice. These components need to be cooked until ready in advance, because their cooking time is longer than that of raw fish and dough.

You can add a couple of chopped eggs, a bunch of green onions, and a little young dill to the jellied fish pie.

Into the oven!

Turn on and set the oven to heat up. Meanwhile, grease the pan (if you don’t have one at hand, a deep frying pan will do) with oil. Both creamy and olive will do. Pour half of our dough into a frying pan or into a mold, pour lightly salted potatoes onto it.

On top we put a layer of chopped onion, which we prepared in order to bake a pike pie with potatoes. If you want it, then either lightly fry it (this way you won't get the kind of piquancy that raw onions impart) or leave the onion out altogether.

In general, onions are a great addition to fish.

Place our fish on a layer of onion. Now you can safely pour the remaining dough onto the fish and spread it evenly with a spoon or spatula.

The pie should bake for an average of 35-45 minutes. A wooden skewer will help you determine the degree of doneness of your fish masterpiece. It should look browned and rise fairly well.

Having taken out the finished fish pie, you don’t need to immediately start cutting it into portions. You must first cover it with a towel and let it sit and cool for about ten minutes. Then you can transfer it onto and cut into portions.

More such recipes on our website:

1. Fragrant fish pies are prepared using yeast dough, boiled rice, onions, and raw pike. It must be said right away that the work is troublesome, so the dish is most often prepared for…
2. Catfish is very popular among fishermen. Only professionals are able to catch fish of such an impressive size...
3. Probably everyone remembers the words from the fairy tale “at the command of the pike, at my will.” In Russian folklore there are really only those representatives of the fauna that were iconic for...
4. Burbot is a fish that stands apart in Slavic cooking. Pie with burbot and potatoes, for example, or burbot cutlets are traditional dishes of Russian, Ukrainian and...

For the recipe with photos, see below.

My husband and I tried this juicy and flavorful closed pike fish pie when we were visiting my mother. Due to the fact that the pie is closed - a lot of juice was preserved inside it, the fish did not dry out at all, and the pie crust turned out to be soft and pleasant to the taste. Pike is one of the most delicious river fish, in my opinion. You can prepare delicious or cook fish soup, salt it or cook it. And of course, bake a first-class pike fish pie

. My dad, by the way, catches pike himself while fishing.

Preparing the dough and filling

Let's start preparing pike fish pie. We prepare all the ingredients required for making the pie. First, prepare the filling, since the dough will take very little time.

1. Cut the potatoes into small cubes. If the potatoes are juicy, then first you need to boil them until half cooked to get a delicious pie with pike and potatoes.
2. After peeling the onion, cut it into half rings or chop it.
3. Salt each fish fillet, sprinkle with pepper and place one on top of the other to make the pike and potato pie rich in spices.

Let's start preparing the dough for the dish. In order to get an excellent-tasting pie with pike and potatoes, you need to beat the eggs with a mixer, add salt and mayonnaise and beat everything again. Mayonnaise should be given with a heaped spoon. Slowly add the flour, which was previously mixed with soda or baking powder. It is very important when preparing a pike pie, the recipe implies that the dough should have a consistency like thick sour cream.