Juicy fish pie shortcrust pastry with multilayer filling.
Decorated in the form of a large fabulous fish.
Instead of cod, you can take other fish to your liking.
1. Prepare dough:
Lightly beat the egg with a fork.
Grate the chilled butter on a coarse grater and mix with the sifted flour, salt, sugar and egg.
Add cold water little by little.
Do not knead the dough for a long time - immediately form a ball out of it and put it in the refrigerator for at least an hour.
While the dough "comes to the standard" prepare the filling.
2. Filling preparation:
Fish stuffing:
Boil the cod, cool, divide into small pieces, removing the bones along the way.
Finely chop the onion and fry until pinkish.
Mix fried onions with fish.
Salt and pepper the filling to taste.
Potato Stuffing:
Peel the potatoes and grate on a coarse grater, salt a little.
3. Cake decorating:
Roll out the dough into a layer about 3 mm thick in the shape of an oval.
For convenience, it is better to immediately transfer the rolled dough onto baking paper or, if you bake without it, onto a baking sheet.
In the middle of the dough layer, lay out the potatoes, distributing the filling in the shape of an oval.
At the same time, we leave the edges of the dough free - the width of the free edge is about 10 cm.
Put the fish stuffing on the potatoes. 
4. Give the pie the shape of a fish:
Cut the free edges of the dough into strips about 2 cm wide.
Intertwining them together, cover the filling with dough and form a fish - head, body and tail.
Eyes can be made from peppers, olives or corn kernels.
We form the tail fin with a knife.
Insert pieces of cold butter.
5. Fish pie bake for about 30 minutes at 160°C.
Check the readiness of the dough with a match. 
Cod pie can be eaten cold or warm - juicy filling and tender dough. 
Bon appetit.
My mother has two signature pies: meat and fish! This evening I really wanted a fish pie!
Products found themselves:
1. Yeast dough
2. Fish fillet (cod)
3. Potato
4. Spices, salt
5. Sunflower oil
Used store bought dough. It turned out to be less than the filling, because. remained from the preparation of Adjarian khachapuri, so the pie promised to be small. In the end, exactly 0.5 kg of dough was used. When choosing a fish, you can use all your imagination! You can also put in this cake onion but my wife doesn't like it.
Preparing the form. I usually use a large baking sheet, but this time the choice fell on a baking dish. I put parchment at the bottom, grease with oil.
Divide the dough into two unequal parts. We roll out a large piece in the form. It is convenient to do it with lubricated hands sunflower oil. We make small walls along the edge of the cake. As a result, we get a tray from the test.
Cut potatoes into thin slices! One big potato was enough.
Spread the slices on the dough in an even layer. I prefer beauty and order in this business. Slice to slice. So delicious! Salt, pepper!
We cut fish. Initially there were two carcasses. One was enough for the pie!
Lay the fish pieces in a second layer on top of the potatoes. Again, salt, pepper, put a bay leaf. If you add onions, then put them in rings, the third layer on the fish!
We turn the second part of the dough into a cake and close our pie with it. We pinch the edges. And twist the resulting seam inward.
Mom calls this “string” a candibober. The Internet says that this word means "dashingly, excellently, famously."
Be sure to make a hole in the middle of the pie! The cake breathes through it!
Only after that the cake goes into the oven!
This is where the story about the first pancake begins. Baking a cake is a very important process. Need to constantly monitor temperature regime, control the time and monitor readiness! Only if these rules are observed, the cake will be tasty and bring joy!
Unfortunately, at this stage, I got busy making homemade pastrami. By the time I decided to check out the pie, it looked like this:
It was at this moment that the evening became even more gloomy, the mood dropped, and the appetite disappeared. But an autopsy showed that everything is not so bad. It turned out that charring occurred only on the top layer, and the rest of the cake is completely ready.
Then I remembered two wisdom! First, those who eat coals are not afraid of the dark! The second - if your cake is a little burnt, then the burnt parts can be easily cleaned off with a coarse grater, like a file.
After assembly, process the product with a file:
Lubricate what happened with oil, wrap it up, let it rest.
Bon appetit!
Cut the red onion and leek into thin rings, dip in boiling salted water and after 1 minute. Transfer with a slotted spoon to a bowl of ice water, pat dry. Cut the carrot into circles, the tomato into cubes.
Cut the cod into pieces of 3.5-4 cm. Salt, pepper and roll in the sifted flour. Fry in 2 tbsp. l. heated oil for 1 min. on each side, along with halved garlic cloves. Without removing the saucepan from the heat, transfer the fish to a dish. Remove garlic.
Pour the wine into the saucepan in which the fish was fried. After 1 min. add 1 cup water, rosemary leaves, onion and carrot. Stir, bring to a boil, add tomatoes. Reduce heat and cook covered for 10 minutes. Carefully pour the liquid from the saucepan into the gravy boat.
Heat the remaining oil in a frying pan, add 1 tbsp. l. flour. Stir so that there are no lumps. Pour in the liquid from under the vegetables. Cook, stirring constantly with a whisk, until thickened, 2 minutes.
For the potato “lid”, cut the potatoes and carrots randomly and boil in boiling salted water for 10–15 minutes. Heat cream and butter in a saucepan, season with salt and pepper. Pour into a bowl and strain the hot potatoes and carrots through a sieve. Stir in the egg.
Put the stewed onions and carrots in a refractory form, put the pieces of fried fish in the next layer. Carefully pour in the prepared sauce.
Spread mashed potatoes in an even layer on top. Using a tablespoon, make a “wave” on its surface. Bake in a preheated oven at 200°C until the top of the pie is golden, about 15 minutes. Serve warm.
Deli advice
In this dish, instead of cod, you can use pike perch fillet or sea bass. It is important that the fish is not very oily.
Add 1 small parsnip root and a pinch of brown sugar to potatoes and carrots - the puree will be more tender and fragrant.
We continue to share delicious homemade pies recipes. For these pies, any fish fillet that you like is suitable: cod, pollock, mackerel, hake or salmon. This fragrant and satisfying pastry will help you out on a long walk or on the road, it will be an excellent addition to lunch or dinner.
We offer to bake cod pies in the oven from sponge yeast dough with milk vegetable oil.
For test:
- flour - 2.5 cups
- sugar - 3 tbsp. spoons
- salt - ½ teaspoon
- dry yeast - 1.5 teaspoons
- milk - 1 cup
- egg - 1 pc.
- vegetable oil - 3 tbsp. spoons
For filling:
- cod fillet - 400 g
- onion - 1 pc.
- salt - to taste
Additionally:
- vegetable oil for greasing the baking sheet - 2-3 tbsp. spoons
- egg for greasing pies - 1 pc.
Cooking pies with cod
1. Dilute the yeast in warm milk, adding sugar and 2 tbsp. spoons of flour. Leave the dough for 15-20 minutes for the yeast to swell and ferment.
2. Add an egg to the fermented dough ( room temperature), vegetable oil, salt and mix everything until smooth with a whisk.
3. Add the sifted flour to the liquid mass and knead the soft elastic dough. At the end, knead the dough with your hands and leave, covered with a towel, in a warm place for 30-40 minutes.
4. Cut the fish fillet into pieces (10 or more pieces), salt. Peel the onion from the husk, and cut into thin half rings or quarters.
5. Roll out the risen dough with a rolling pin into a thin rectangular layer and cut it into 10 squares.
6. Put a salted piece (or several) of fish fillet on each square of dough, and on top - an onion segment. To form a pie, fold two opposite sides of the dough square onto the filling, wrap the second pair of opposite edges on top and pinch, leaving a hole in the middle.
7. Fold the pies with the tersk on a baking sheet greased with vegetable oil and leave to proof for 20 minutes. Then grease the top of the pies with an egg and put in the oven, preheated to 180 degrees, for 25-30 minutes
Bon appetit and delicious pies!
On a note
Salt the pieces of fish fillet for 20 minutes before sculpting the pies, then the filling of the pies will be especially juicy. If low-fat fish is used as a filling, in addition to onions, put a piece of butter in each pie for pieces of fish.
Looked 5776 once
Homemade cod pie - very simple and hearty meal. It is made from puff, yeast and even shortcrust pastry. In today's publication, the most simple and interesting recipes similar baking.
Yeast dough option
It should be noted that according to the technology described below, very delicate and fragrant pastries are obtained. It perfectly combines light air dough and satisfying delicious stuffing. To bake Cod Yeast Pie, you need inexpensive and readily available ingredients that you can buy at any store. In this case, your home should have:
- 600 grams wheat flour in / with.
- A pack of good butter.
- 30 grams of semolina.
- Raw chicken egg.
- 10 grams dry fast acting yeast.
- Pair of large white onions.
- 600 grams of fresh cod fillet.
- ½ teaspoon dried garlic.
- 20 grams of melted butter.
- Salt and white ground pepper.
Process description
At the initial stage, you should do the dough, from which the cod pie will then be baked. To prepare it, a pack of butter and 250 milliliters of heated water are placed in a deep container.
In a separate bowl, combine the sifted flour, fast acting yeast and a couple of pinches of salt. The resulting dry mixture is poured into the dissolved oil and whipped with an ordinary whisk, trying to prevent the formation of lumps. The finished soft and elastic dough is covered with a linen napkin and left to approach.
In the meantime, you can pay attention to the filling. To prepare it, thinly chopped onion is sent to a frying pan in which it already lies, fry it to a transparent shade and cool.
The dough that has increased in volume is placed on the work surface, lightly kneaded with your hands and left for another half hour. Then it is divided into two unequal parts. A larger piece is rolled out thin layer and send to a baking sheet. Sprinkle the dough with semolina on top and spread the fried onions on it. The next layer consists of washed and cut fish fillets. All this is sprinkled with salt, seasoned with spices and covered with a second piece of rolled dough, not forgetting to carefully pinch the edges. Poke a few holes in the top and brush with beaten egg. The future cod pie is baked at one hundred and ninety degrees. As a rule, the residence time in the oven does not exceed half an hour.
Puff pastry option
This tasty and fragrant pastry turns out to be quite satisfying. Therefore, it can easily feed a large family. In addition, it is not a shame to offer this puff pastry cod pie to unexpected guests. To prepare it you will need:
- 250 grams of fresh mushrooms.
- A pound of store-bought puff pastry.
- 600 grams of cod fillet.
- Onion bulb.
- 5 tablespoons breadcrumbs.
- Yolk of one egg.
- Salt, any spices and refined vegetable oil.
Sequencing
Since in this case we use purchased dough, you need to start with the filling. Sliced mushrooms and chopped onions are fried in a preheated pan and left to cool.
Roll out on a work surface puff pastry. The dimensions of the resulting layer should be twice the parameters of the fillet. In the middle of a piece of dough, pour a couple of tablespoons of breadcrumbs and spread half of the cod on them. All this is sprinkled with salt and spices, and then covered with a layer of fried mushrooms. Lay the rest of the fish on top. The fillet is salted again and sprinkled with breadcrumbs. The future cod pie is covered with a second layer of dough and the edges are pinched. The resulting semi-finished product is lubricated egg yolk and put into the oven. It is cooked at two hundred degrees. As a rule, half an hour is enough for the pastry to be covered with a beautiful golden crust.
Sour cream variant
This cod pie recipe calls for simple products, many of which are almost always in every home. Therefore, it is possible that you do not even have to go shopping. In this case, you should have at hand:
- About 3 cups whole wheat flour
- A couple tablespoons of sour cream.
- A pack of butter.
- Egg.
- Baking powder and salt.
All this is necessary for kneading the dough. To prepare the filling you will additionally need:
- 800 grams of cod fillet.
- A couple of melted cheeses.
- 3 chicken eggs.
- A couple tablespoons of sour cream.
- 100 milliliters of 10% cream.
- Tablespoon of flour.
- salt, lemon juice and any spices.
In a bowl combine melted butter, salt, egg and sour cream. All this is beaten with a whisk and mixed with flour and baking powder. The resulting dough is distributed by hand along the bottom of a heat-resistant form and sent to the refrigerator.
The washed fish is cut into small pieces, combined with chopped onions, salted, seasoned with spices and sprinkled with lemon juice. After a quarter of an hour, all this is laid out on a base of chilled dough, covered with pieces processed cheese and pour a mixture of beaten eggs, sour cream, cream, dill and flour. Bake the cake at standard temperature for at least forty minutes.
