Calories: Not specified
Cooking time: Not specified
Today I invite you to make a wonderful puff pastry pie with canned fish, which can be served as a main dish for dinner or as an appetizer for 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 special expenses, either time or financial, the products are absolutely affordable and simple, and with technological processes even a schoolboy can do it.
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, to prepare the filling and roll out the finished dough, you need 5-10 minutes on the strength, 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 from raw potatoes, canned fish and filling of 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
We get from freezer dough and thaw 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 golden brown, then you can get the cake and serve it to the table. 
It is also easy and tasty to cook and
Recently, my favorite type of test has become puff pastry, from which any pastries are 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. This is what we will create today cooking masterpiece in the form of pies-snails. Such pies are made quite easily (unless, of course, you are lazy), but they are eaten simply with lightning speed.
Puff pastry snail: pies with canned fish from ready-made puff pastry to the site So, we stock up on the following products:
Puff pastry snail: pies with canned fish from ready-made puff pastry to the site a jar of canned fish (I have saury) in oil or own juice
onion
half a cup of rice
ground pepper
salt
a pound of puff pastry
egg
some flour and margarine
We prepared and bought the products, we proceed to the creation of pies from ready-made puff pastry according to the photo recipe step by step in detail:
We are preparing the stuffing. Fry chopped onion on margarine (each chop to taste, but we love it very finely).
Puff pastry snail: pies with canned fish from ready-made puff pastry to the site We open a jar of canned food and remove the bones from each piece of fish (otherwise it’s somehow not very pleasant when they crunch on your teeth).
Puff pastry snail: pies with canned fish from ready-made puff pastry to the site Boil the rice until tender and drain it in a colander (or sieve). Mash the fish thoroughly with a fork.
Puff pastry snail: pies with canned fish from ready-made puff pastry to the site We mix rice, fish, fried onions in a cup, season with pepper and salt, and mix.
Puff pastry snail: pies with canned fish from ready-made puff pastry to the site 
Puff pastry snail: pies with canned fish from ready-made puff pastry to the site We make pies. During the time we were preparing the filling for our pies, the puff pastry had already slowly thawed and risen. I have a rectangular dough in the package, folded in half. We divide it into 2 squares, each of them is thinly rolled into a rectangle and cut into strips of 6 centimeters wide along the narrow side. Do not forget to sprinkle the table lightly with flour - so the dough rolls out easier.
Puff pastry snail: pies with canned fish from ready-made puff pastry to the site In the center of the strips, lay out the filling with a path and carefully pinch the edges of the dough, forming “sausages”.
Puff pastry snail: pies with canned fish from ready-made puff pastry to the site Then we turn each “sausage” inward with a seam with a spiral (snail).
Puff pastry snail: pies with canned fish from ready-made puff pastry to the site We lay out our snail pies on a baking sheet, grease mixed with a little oil vegetable egg and in the oven (220°C) bake for about 25 minutes.
Puff pastry snail: pies with canned fish from ready-made puff pastry to the site 
Puff pastry snail: pies with canned fish from ready-made puff pastry to the site Such pies made of the most delicate puff pastry are incredibly soft and beautiful.
Puff pastry snail: pies with canned fish from ready-made puff pastry to the site They are simply incomparable both in appearance and in taste!
Often you need to cook something for hastily, pamper your family with hearty pastries or put guests on the table tasty treat for tea. I have one proven recipe, which always helps out when guests are on the doorstep. This is a puff pastry pie with canned fish. Of course, for the pie I always have in the freezer.
In addition to canned fish, by the way, you can add anything you like to such a pie - meat, liver, potatoes with fried onions, rice with egg, and so on.
So, we are preparing a quick fish pie in a hurry.
Fish Pie Ingredients:
- 1 sheet yeast-free dough(500 g)
- 1 can of canned fish in oil
- 1 carrot
- 1 bulb
- 1 egg
- butter - 1 tbsp.
Puff pastry pie with canned fish - step by step cooking
To prepare a pie with fish, you need to defrost in advance.
To do this, put it on a floured table, cover with a clean towel and leave to thaw completely.
Drain the oil (or liquid) from the canned fish, remove the ridges from the pieces of fish, and break the pieces themselves with a fork. You can also knead them, then the filling will be softer.
Chop the onion into small cubes, grate the carrots on a coarse grater. Stew vegetables in small quantities butter(you can also use vegetable, but it tastes better on creamy).
Mix fish, onion with carrots and spices. The filling for the puff pastry pie with canned fish is ready!
Roll out the defrosted puff pastry. Put the canned fish filling in the middle.
Turn the dough over on both sides, as shown in the photo.
Cut the rest of the dough into strips on both sides.
And wrap the puff pastry pie with canned fish with a pigtail, as in the photo.
Beat the egg with a fork and brush the surface fish pie with the help of a brush.
Preheat the oven to 180 gr. Put the pie on parchment paper and send it to the oven.
For lovers fish dishes, and in particular 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 the usual 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 to the pie, boiled cereals, eggs, herbs and homemade sauces.
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. Then pour into a bowl cold water 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. canned salmon take it out of 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 the cream 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:
Jar 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;
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:
Jar canned liver cod;
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. Ready dough divided 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.
