Pies with canned saury. Cooking pie with potatoes and saury

The saury pie recipe will help you out when you need to quickly feed your family or visiting guests. For such baking you will need yeast dough. You can prepare it yourself, or you can buy it ready-made.

The recipe for saury pie can be modified by adding your favorite spices to the filling.

Ingredients

Saira in oil (canned) 1 jar Boiled rice 1 stack Bulb onions 1 piece(s) chicken egg 1 piece(s) Sugar 0 tbsp Boiled water 1 stack Wheat flour 300 grams Yeast 1 tbsp. Milk 1 stack

• Number of servings: 8
• Cooking time: 35 minutes

Popular recipe for pie with saury

To get a fluffy saury pie like in the photo, use a recipe with yeast dough.

First prepare the yeast. To do this, mix milk and water, add sugar and yeast and stir well. Place the container with the mixture in a warm place, wait until the yeast is completely dissolved and foam forms on the surface.

Beat the egg into a deep container, add salt, and beat with a whisk. Pour in the yeast mixture, stir gently and add the sifted flour.

Knead the homogeneous dough until it stops sticking to your hands. Transfer the mixture into a container, cover with cling film and place in a warm place. When it increases in volume, remember it and leave it warm for a while.

Roll out most of it into a layer, place it in a baking dish, and evenly distribute boiled rice on top. Mash the saury and place on top of the rice.

Distribute the onion, cut into half rings, over the fish and cover with the rest of the dough. Seal the edges tightly and make several cuts on the surface of the pie. Bake at 170 degrees until rich golden brown. This takes approximately 30-40 minutes.

Quick fish pie with saury

This recipe is suitable for organizing a simple dinner or a quick tea party.

Have to take:

• ready-made puff pastry - 2 sheets;
• canned saury - 2 cans;
• onions - 2 pieces.

Thaw the dough at room temperature. Lightly roll out 1 layer and place it in the mold. The saury needs to be mashed and mixed with finely chopped onion. Distribute the filling evenly over the dough, cover with the second rolled out layer, and secure the edges. To be safe, you can lightly moisten them with water. Place in an oven preheated to 180 degrees for 15-20 minutes. Check to see if the dough is ready, sometimes it may take longer.

Along with saury, you can also use mashed potatoes or greens for filling. The more onions it contains, the juicier it will be. Do not overdo it with salt, especially if there are not very many ingredients in the pie - it is already present in canned saury. Additionally, the filling can be sprinkled with lemon juice.

Jellied pie with saury is a very interesting and unusual dish that even a novice cook can prepare. This pie is interesting precisely because it is unsweetened, whereas most of us are accustomed to sweet pastries. As mentioned, this dish is unusual, because the housewife does not have to fuss with dough and dough for a long time, because the saury pies presented below are aspic.

Of course, the main ingredient of each pie will be canned saury - a very popular and undoubtedly healthy product. The advantages of eating saury dishes include their low calorie content - no more than 500 kcal per 100 grams of the finished dish. Saury, like any other fish, has a lot of protein and no carbohydrates, so this fish is ideal for dinner. Saury also saturates our body with various vitamins, including vitamins D, A, E and others.

Quick kefir jellied pie with canned fish

Ingredients:

For the test:

• 2 eggs
• 1 glass of kefir
• A pinch of salt
• 1.5 cups flour
• 0.5 teaspoon soda

For filling:

• 1 medium potato
• 1 can of saury (or other canned food)

You need to immediately turn on the oven and set it to heat up to 180 degrees, since the actual preparation of the pie takes very little time.
Beat eggs with salt, and mix soda with flour. Pour kefir into the egg mixture. Combine liquid and dry ingredients and mix thoroughly. Knead the dough, the consistency should be without lumps, thin and tender, similar to thick condensed milk.

Let's move on to preparing the filling. Potatoes need to be washed, peeled and cut into small strips. Place the saury in a separate plate and, without separating the oil, crush with a fork. Please note that you do not need to puree the fish; you just need to divide the saury into small pieces and mix with butter.
Grease the pan in which the pie will be prepared with butter and pour exactly half of the dough into it. Distribute evenly over the bottom of the dish and add potatoes.

Pepper and salt if desired. Place fish on top. There is no need to press down on the filling; it will sink into the dough itself as it cooks. Pour the remaining half of the dough over the filling and place in the oven. It is not recommended to open the oven for the first 15 minutes. After 30 minutes the pie will be ready.

Jellied pie with saury made from mayonnaise dough

Ingredients for the dough:

• 150 grams of sour cream
• 3 eggs
• 1 cup mayonnaise
• 6 tablespoons flour

Filling ingredients:

• 1 can of canned saury
• 2 onions
• A pinch of salt
• 5 potatoes

Preheat the oven to 200 degrees, heat a frying pan with oil on the stove. Peel and chop the onion, fry the onion in oil. Mix mayonnaise with sour cream and eggs, stir, add flour, knead the dough. The batter will be liquid, slightly thicker than standard pancake batter.

Remove the saury from the jar and crush it with a fork. Potatoes should be thoroughly washed and peeled, then cut into mugs. Grease a baking sheet with oil, pour half the dough and lay out the filling in layers: potatoes (they need to be salted and peppered), saury, onion. Place the pie in the oven for 45 minutes. The dough will rise and brown. After cooking, brush the top of the pie with a piece of butter.

Pie with saury made from yeast dough

Ingredients for the dough:

• 2-3 cups flour
• 1 glass of milk
• 2 packets of dry yeast (or 2 teaspoons)
• 2 teaspoons salt
• 1 teaspoon sugar

Filling ingredients:

• 4-5 bulbs
• 5-6 medium potatoes

Sift flour onto a board in a heap. Make a hole in the flour mound. Mix all the dry ingredients in the well and pour in the milk. Knead a soft dough and place it in a warm place. Cover with a towel first. To prepare the filling, you need to peel the potatoes and onions and chop them finely. The fish should be mashed with a fork in a separate bowl, after draining the liquid from the cans.

While preparing the filling, the dough should rise and swell. Divide it into 2 parts and roll it out not thickly to the size of the baking sheet. Place the filling on a baking sheet in layers: potatoes, onions and saury. Roll out the second part of the dough and cover the filling, carefully pinching the ends of the pie. Prick the pie with a fork in several places. Place in an oven preheated at 180 degrees for 40 minutes and wait until ready.

Canned pie in a slow cooker with yeast dough

Ingredients for the dough:

• 80 ml water
• 15 grams of fresh yeast
• 15 grams butter
• 250 grams of flour
• 1 egg
• 1 teaspoon sugar
• 0.5 teaspoon salt

Filling ingredients:

• Bunch of green onions
• 1 can of saury in its own juice
• 2 eggs

Dissolve sugar and yeast in warm water and leave this mixture for 10 minutes
When the yeast forms a foamy cap, it can be added to the flour. First sift the flour and add the egg, salt and a softened piece of butter. Knead the dough, cover with a towel and leave in a warm place for 50 minutes.

To prepare the filling, you need to hard-boil chicken eggs and grate them or finely chop them. The onion should also be finely chopped, and the saury should be mashed with a fork without draining the liquid. Mix all ingredients for filling.
When the dough has risen and risen, it needs to be divided into 2 parts and rolled out to the shape of the bottom of your multicooker. In this case, you need to leave the dough to seal the pie.

Place the first part of the dough in the mold, lay out the filling, distributing it evenly, place the second part of the dough on top and firmly seal the edges of the dough so that the filling does not fall out. Turn the multicooker to Baking mode and leave to cook for 40 minutes. After this time, the cake should be turned over and the other side should be left to brown for another 20 minutes in the same baking mode.

Delicate saury pie with rice

Ingredients for the dough:

• 250 grams of low-fat kefir
• 1 cup flour
• A pinch of salt
• 0.5 teaspoon soda
• 0.5 cups low-fat sour cream
• 3 eggs

Filling ingredients:

• 1 cup boiled rice
• 2 cans of canned saury
• 2 onions

First, turn on the oven to preheat to 180 degrees, boil the rice in slightly salted water and fry the onion in oil until golden brown. Mix all ingredients for the dough, except baking soda and flour, in one bowl. Mix the mixture thoroughly and sift the flour and soda into it. Mix the resulting dough.

Place the saury in a separate bowl and mash with a fork. Whether or not to drain the liquid is up to the housewife, but chefs still recommend leaving a little liquid (oil/juice). Mix onion and rice with fish. The filling is ready. Divide the dough into 2 parts. Grease the baking dish with oil. Pour half the dough onto the baking sheet and distribute the filling evenly over it. Pour in the remaining dough and bake in the oven for 40 minutes until golden brown. Before serving, brush with a piece of butter.

The undoubted advantage of this pie is that it can be eaten both cold and hot, which undoubtedly makes it especially versatile and quick.

Pie with saury and potatoes is a simple and affordable in terms of ingredients, but very satisfying dish that can be served separately with tea (compote) or instead of bread for soup. Another advantage is that it tastes great both hot and cold. Total cooking time (including baking) is 75-80 minutes.

The fish for the filling should not be fatty and contain a minimum of bones. Both fresh and canned saury are suitable. Canned food does not require preliminary preparation, and fresh fish must first be soaked for 30 minutes, cleaned, fillet cut into pieces, rinsed well with water and salted for 1-2 hours.

Ingredients for 8 servings:

• potatoes – 5 pieces (medium);
• saury (canned or fresh) – 200 grams;
• onions – 2 pieces;
• wheat flour (highest grade) – 6 tablespoons;
• mayonnaise – 200 grams;
• egg - 3 pieces;
• sour cream – 150 grams;
• vegetable oil - for greasing the baking sheet and frying the onions;
• salt - to taste.

Recipe for pie with saury and potatoes

1. Mix flour, sour cream, mayonnaise and eggs in a deep bowl. You should get a homogeneous batter, similar to pancake batter or a little thicker.

2. Grease a baking sheet with vegetable oil, then pour half of the batter into an even layer.

3. Cut the peeled onion into small pieces and fry in a frying pan until golden brown. Frying is not necessary.

4. Peel the potatoes, cut into slices 3-4 millimeters thick or chop on a coarse grater.

5. Place the canned saury on a plate (without liquid) and mash with a fork. Fresh - cut into pieces 4-5 mm thick.

6. Place potatoes as the bottom layer of the pie. Add salt. Then evenly distribute the saury and onion (the last top layer).

7. Pour the second half of the dough over the saury with potatoes and onions.

8. Preheat the oven to 200°C. Place a baking sheet and bake for 45-50 minutes.

Many housewives practically do not prepare fish dishes, as they have little understanding of fish. Plus, you need to tinker with the fish for a long time, you need to clean it of scales - and this means time and dirt in the kitchen. And you also need to cut it up, because of which your hands get very dirty and smell unpleasant for a long time. But there is a way out; in this situation, canned fish comes in handy. You can cook a lot of delicious dishes with them: soups, salads and even baked goods. For example, jellied pie with saury and kefir. Since the fish has already been processed, it is completely ready for consumption; it does not need to be cleaned, fried, or steamed. In addition, saury is a very healthy and low-calorie fish, 100 g. canned saury contains only 88 kcal. It is rich in Omega-3 fatty acids, magnesium, phosphorus, calcium, potassium, fluoride and iron. You can increase the vitamin composition of the pie by adding a little chopped greens.
The pie is called aspic for a reason. The fact is that to prepare it, you don’t need to prepare the dough for a long time, especially if we are talking about the yeast version, roll it out, pinch it, and so on. The dough turns out liquid, some is poured into the bottom of the mold, the filling is laid on top and at the end the rest is poured in. If desired, when the pie is almost ready, you can sprinkle any grated cheese on top. Everything is simple and very fast. Jellied fish pie, the recipe for which is given below, is very simple and quick, even a novice master of frying pans and pots can handle it.

Ingredients:

For the test:

• 400 gr. flour (2 tbsp.);
• 2 tsp. baking powder for dough (without a slide);
• 500 ml kefir;
• 2 eggs;
• 1 tsp. salt;
• 2 tbsp. l. sunflower oil;

For filling:

• 3 medium onions;
• 2 cans of canned saury in its own juice.

A simple and quick recipe for jellied saury pie with kefir.

1. Prepare the filling. Peel the onion, wash it and chop it finely.

2. Place a frying pan with vegetable oil on the stove, heat it up, and add the onion. Fry until half cooked, that is, until it begins to become transparent. Remove the pan from the heat.

3. Open the canned food, drain the juice, pour it into the frying pan with the onions.

4. Gently knead with a spatula and mix well.

5. Knead the dough. Break the eggs into a bowl, add kefir, mix well.

6. Add flour, stir thoroughly so that there are no lumps.

7. Mix in odorless vegetable oil.

8. The dough should be quite liquid in consistency.

9. Take a baking dish. A springform pan is not suitable for our purposes, since the dough may leak out of it. But the silicone mold will cope with its task with a bang. It does not need to be lubricated with oil (unlike metal). Pour out 1/2 of the dough.

10. Place the onion-fish filling evenly on top, carefully level it, do not compact it.

11. Finally, fill with the remaining dough. Place in an oven preheated to 200 degrees for 25-30 minutes. Cooking time depends on the height of the selected pan.

12. To check readiness, pierce the pie with a toothpick or match; if there is no dough left, it’s ready. Remove the finished fish pie from the oven and let cool slightly. Remove the cooled pastries from the pan. Tip: To make the cake easy to remove, you can place the pan on a towel soaked in cold water and wrung out. This will allow the cake to cool faster and stick better to the bottom.

A delicious jellied pie with saury and kefir is ready. Can be served either cold or hot, with tea as a snack or light soup. Bon appetit!

Pie with saury and potatoes made from yeast dough in the oven is a real find for those who want to kill several birds with one stone - to prepare a tasty and very satisfying dish that everyone will like! Here there are three in one - fish (canned food), potatoes and dough (bread replacement). Agree, these ingredients look more tempting in the form of a pie than individually. Well, let's get started. The recipe with photo, which is presented below, will help you easily prepare a delicious pie with saury and potatoes!

Ingredients for the dough:

• boiled water - 300 ml
• dry yeast - 6-10 g
• sugar - 1 tsp.
• eggs - 1 piece
• refined vegetable oil - 6 tbsp.
• salt - 1 tsp.
• flour - about 600 g

Filling ingredients:

• potatoes - 600 g
• canned saury - 1 jar (230-250 g)
• onion - 1 head
• all-purpose seasoning - 2 pinches
• salt - 2 pinches
• butter - 20 g

Preparation:

Pour dry yeast and sugar into a container convenient for kneading dough. It is better to determine the dosage of yeast based on the instructions on the package. Usually there are 10-11 grams of dry yeast per 1 kg, but in this case my yeast dosage is 10 grams per 0.5-0.8 kg of flour.

Pour in warm boiled water and stir well. Leave it in a warm place for 15-20 minutes until a yeast “cap” forms.

Then I broke an egg into the yeast mass and added salt and stirred.

I poured in refined vegetable oil, at this stage - 4 tablespoons.

I sifted the flour into the liquid component of the dough in several additions. In total, it took me about 600 grams, i.e. a little less than five glasses. The dough should stick to your hands.

While kneading, I added 2 more tablespoons of oil. I rolled the dough into a ball and put it in a warm place until it rises. If you have time, you can then knead it and return it to a warm place. The oven will rise once again.

The risen dough will be about 2.5 times larger in volume.

I divided it into two parts, making one a little larger than the other. I rolled out a large one on a board and transferred it to foil (if more convenient, you can transfer it directly to a baking sheet).

Peeled the potatoes, grated them on a coarse grater, and laid them evenly over the dough layer. I sprinkled universal seasoning on top (you can use other spices to taste or do without them at all) and salt.

Peeled the onion and cut it into half rings, placed it on the potatoes.

I drained the oil from the canned saury. I crushed the fish directly in the jar using a fork into small pieces. Distributed it over the entire potato-onion layer.