✅ Pike pie with potatoes

Preparation:

Clean and gut the pike. Cut off the head, tail and fins. Pull out the backbone and as many bones as possible. My pike are small, so I didn’t cut them into pieces. If your fish is large, then cut it into pieces.

In a bowl, mix egg, salt, sugar, yeast and vegetable oil.

Add water, mix everything with a fork.

Add flour. You may need more flour than what is written in the ingredients, it depends on the quality of the flour.

Knead soft, elastic dough.

Place the dough in a bag and leave to rest in a warm place for 20 minutes.

Grease a baking tray with vegetable oil.

While the dough is resting, you can peel the onion and cut into half rings. The more onions in this pie, the tastier it will be.

Divide the dough into 2 parts, one part should be slightly larger. Roll out the dough and place on a baking sheet.

Add more than half of the onion. At the same time, mash the onion with your hands.

Place the pike fillet on the onion.

Season the pie with salt and pepper.

Add the remaining onion.

Since pike meat is a bit dry, you definitely need to add butter in pieces to the pie.

Roll out the second part of the dough, cover the pie and join the edges. Place the pie in an oven preheated to 180 degrees for 50 minutes.

And now a simple way to make the top crust of the pie soft. Remove the pie from the oven and make a cross in the center with a knife.

Place the jar upside down on the cut and leave the pie there for 10-20 minutes until the crust becomes soft and you never need to cover the pies with towels again.

Enjoy your meal!

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.

Fish pie with rice and onions made from quick yeast dough

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

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.

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 don't like the taste of onions, then either lightly fry them (this way you won't get the sort of kick that raw onions impart) or leave the onions 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 to a beautiful holiday dish and cut it into portions.

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Recipe for pike pie with potatoes

Since ancient times, pies have always been on the table in every home. Even now, any housewife has many different recipes for making pies for every occasion.

But the undisputed masterpiece of culinary art can be considered pike fish pie. It always tastes divine, no matter how it is prepared.

“The queen of rivers and lakes - pike” goes well with any vegetables, cereals, dough and spices. This is a truly versatile fish.

Young housewives often don’t know how to cook pike deliciously. To surprise your family and friends, I suggest you prepare a closed pike pie with potatoes. You will receive well-deserved praise.

Description of preparation:

Fish pies in Rus' have always decorated meals.
This simple pike pie recipe will come in handy for any celebration. The pie can be made from any dough - unleavened, yeast, puff pastry. You can also experiment with the filling - instead of potatoes, add rice and other ingredients. So this recipe for making a pie with a photo will tell you how to properly make a pike pie, but if you wish, you can freely modify it at your discretion. The finished pie can be eaten both cold and hot. Try it and treat your loved ones! Good luck! Purpose: For lunch / For dinner / Inexpensive Main ingredient: Fish and seafood / Pike Dish: Baking / Pies Geography of cuisine: Russian cuisine

Cooking process

To make the filling, take 1 pike carcass weighing 2-3 kg. Clean and gut it, cut off the head, which will then be used as a head soup.

Rinse under running water and dry with a towel. Now remove the skin, remove the backbone and large bones.

Cut the fillet into medium-sized pieces, sprinkle with salt and put it in the refrigerator for a couple of hours.

While it is salting, make the yeast dough. This is the best option for a closed pike pie with potatoes.

First, let's prepare the dough. To do this, pour one faceted glass of warm boiled water into a deep bowl, the same amount of warm milk, add dry yeast, sugar and salt, all one teaspoon at a time. Dissolve everything and add a glass of sifted flour, stir thoroughly until all the lumps disappear, and send to a warm place so that the volume of the dough doubles or even triples.

After rising, pour a couple of tablespoons of oil and mix in two more cups of flour. After kneading, we obtain a soft and elastic dough.

You need to knead until it starts to stick to your hands.

If necessary, add a little more flour. Now put everything in a bowl with high edges and put it back in a warm place to rise. After the next rise, you can begin molding.

Preparing the filling will not take much time.

Peel the potatoes, boil and mash them.

Cut the peeled onion into rings.

Divide the finished dough into two unequal parts.

Roll out most of the resulting dough so that its edges hang slightly from the baking sheet.

We put a layer of potatoes on it, and fish and onions on it.

Roll out the remaining dough and place on top.

We turn over the hanging edges and pinch them.

Prick the top of the dough with a fork to allow steam to escape during cooking.

Brush the surface with beaten egg, this will give the cake a beautiful and rosy appearance.

Let it sit for 20-30 minutes, during which time we preheat the oven to 180 degrees.

We send our dish to bake for 40-45 minutes.

A delicious pike fish pie with potatoes is ready. Enjoy your meal!

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.

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:

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

Vegetable pie with pike in a slow cooker

This low-calorie bake features few ingredients and is easy to prepare. This recipe is for beginner housewives. But based on it you can always come up with new, original dishes.

The following products will be required:

fresh fish (300 g);
a couple of zucchini;
large carrots;
yeast dough (half a kilo);
a raw egg;
spices.

Step-by-step preparation:

Finely chop the pulp and simmer a little in the frying mode so that it is only half cooked. Then take it out.
Cut the vegetables into small cubes, season and fry. Mix with fish.
For piquancy, you can add greens with hot pepper.
Cut two circles from the dough (equal to the diameter of the multicooker bowl).
One element will go to the bottom, and then the filling.
The second one will become a “lid”.
Carefully seal the edges and brush with egg.
Cook the fishmonger in baking mode. The first 15 minutes on one side, then the same amount on the other.

Advice! In the recipe, zucchini can be replaced with mashed potatoes. This will make the baked goods even tastier.