In no other kitchen in the world does there exist such a variety of pastries as the history of Russian cuisine has absorbed. Pie pie was a must. At the same time, a special type of cake was baked for each holiday or event: for christening, name day, changing the seasons, the beginning of a new agricultural year, and harvesting. Not a single holiday could do without Russian pies. Ancestors believed that everything that was not eaten at the table during lunch, you can wrap in a pie and take with you on the road, to the field to work.
The gifts of the vast expanses of Russia have shaped Russian cuisine for centuries. The fillings in the pies were very different, but we will talk about the forgotten classics, pies with fish. The large number of rivers and lakes with rich fish stocks served as the basis for the formation of fish dishes.
Pies with fish among the Slavs were decoration of a lean table, they were always served together with the ear. Even in the Soviet period, food services on Tuesday and Thursday were traditionally declared "fish days", which offered a wide selection of fish dishes.
Modern housewives cook fish much less often, as official statistics show. Such a decrease in interest in fish cuisine is associated not only with economic and economic problems of the fishing industry, but also, in part, with a decrease in the popularization of proper and healthy nutrition, recipes for fish home cooking. Despite the fact that the "world wide web" is replete with websites and blogs of nutritionists, recipes for various diets, oddly enough, recipes for fish pies are not common.
Of course, fish pie made from yeast dough cannot be called a completely dietary dish because of the yeast in the dough and the high content of carbohydrates in wheat flour, but, anyway, fast food in Russian is much more useful than hamburgers and hot dogs, especially if the pies are made with my own hand.
Yeast dough fish pie - basic technology
At first dwell on the preparation of unsweetened yeast dough. Wheat flour in Russian cuisine did not appear immediately. For a very long time it was considered a great luxury, and cakes from it were baked only in the homes of nobles, on major holidays. Initially, the basis for the pies was rye flour and sourdough, because traditional Russian pastries were prepared only from sour dough. For sweet cakes, buns were added: milk, cream or sour cream, butter, eggs, honey. Sugar, even at the beginning of the last century, was still a luxury item in poor houses. Less cakes were added to pies with cabbage, meat, mushrooms, fish and other unsweetened filling of muffin, and even the dough was cooked in water and vegetable oil.
Sugar, molasses or honey in unsweetened yeast dough was added only to “start” the yeast. Sweet syrup or mixtures with added sugar were also used to lubricate the surface of the pies, which gave the products an appetizing ruddy appearance. Add to this a small detail: modern experienced chefs even recommend adding a little sugar to unsweetened dishes, for contrast, to emphasize the rest of the flavor.
Over the past millennium, nothing has changed in the composition of the ingredients for the fish pie, except for the flour “cocktail” for the dough. Nowadays, few people bake rye flour pies, not to mention pea, oat, and dairy. But, after all, home cooking just exists in order to be able to resolve the issue with the nutritional value, calorie content and taste of any dish. Feel free to experiment with the test, if you think that you need to follow the advice of a nutritionist and limit the use of carbohydrates, in large quantities contained in wheat flour. Just take into account that it is wheat flour of the highest grade that also contains the largest amount of gluten, which ensures good viscosity of the dough and its quick rise.
When using other types of flour, low in gluten, add wheat flour, starch. Good effect on the binding of flour with an insufficient amount of gluten eggs. To prevent the dough made from flour of the first grade from brewing, brew a third part of the flour, and then knead the dough, as usual, adding the brewed part to the dry mixture. There are many ways to improve the quality of the test, which you need to talk about separately. In an extreme case, buy a ready-made flour mixture to surely get the desired result.
The ratio of dough and toppings in Russian pies even determines the name: coulibiacs, pies, chickens, fish farmers, farmers, arm holders, handcuffs and so on. Without delving into the etymology of these names, remember the main technological moment: juicy filling allows for the preparation of open pies, dry filling should be covered with a layer of dough. In addition, for pies with a juicy filling, a steeper dough is kneaded, and the lower layer of the dough should be thicker than the upper. To prepare a kulebyak filling, you need a little more than dough.
It is better to use the filling for unsweetened fish pies in the finished form: fried, boiled, smoked or salted fish will give confidence that the cake has been carefully baked inside. If desired, eggs, vegetables, mushrooms, chicken, cheese can be added to the fish - all these products are perfectly combined with fish and add variety to unsweetened pastries.
1. Closed fish pie made from puff yeast dough
Products:
Puff pastry 1.5 kg
Onions, peeled (straws) 1.0 kg
Cream cheese, processed (grated) 500 g
Smoked salmon fillet 300 g
Eggs 3 pcs.
Dill and spring onions (fresh) 350 g
Dry Provence herbs 25 g
Butter 100 g
Pepper
Cooking:
Divide the finished dough into two parts, larger and smaller. Separate a small piece of dough to decorate the cake. Roll both sides into a rectangle. Place a large rectangle on the prepared pan so that its edges hang slightly over the side.
Prepare the filling: sauté the onions until transparent, add fresh chopped greens, dry herbs and pepper. Combine the stewed onions with chopped fillet, boiled eggs and cheese.
Put the filling on the bottom layer of dough. Even out. Cover with a second rectangular layer so that the edges of the lower and upper layers of the dough coincide. Make notches with kitchen scissors around the perimeter of the cake, 2.5-3 cm deep. Interlace the strips of both layers. Leave the cake to rise.
Beat one egg by adding a teaspoon of sugar and a spoonful of water. Lubricate the surface of the cake with the mixture. Roll the slice of the dough onto a floured surface. The thickness of this layer is not more than 0.5 cm. Cut the figures for decoration, and lay them on the surface of the cake. Please note that the dough for the figures should be steeper, so you need to add flour to it before rolling.
Bake the cake at 180 ° C. Five minutes before the end of baking, remove from the oven for a minute and grease the pie again with the prepared egg mixture to make the crust more appetizing.
After baking, the cake should stand, covered with a towel, for several minutes, directly in the baking sheet. Then shift it to the dish. Slice when it cools.
2. Fish pie made from yeast dough - monastic kulebyaka, lean
Interesting fact: in Russia they always knew a lot about pies. It was believed that baking is called a pie, which consists of dough and filling in equal parts, and the cake should have more toppings than dough. Russian lean cuisine is a separate conversation, but judging by this recipe, the post can even be exquisite.
Please note that the consistency of the dough for the cake should be very tight so that the cake retains its shape and holds the filling.
Ingredients:
Water (warm) 250 ml
Flour 600 g
Sugar 60 g
Salt 25 g
Dry yeast 15 g
Starch, corn 100 g
Refined vegetable oil 100 ml
Filling:
Fish fillet 700 g
Onion, green 150 g
Avocado (or boiled potatoes) 2 pcs.
Rice, boiled 150 g
Onions, 100 g
Pepper
Olive oil 50 ml
Salt
Operating procedure:
Prepare yeast-free yeast dough: put sugar, yeast in warm water; add a third of the sifted flour, mix and let stand warm until bubbles appear on the surface. Add salt, oil. Combine the rest of the flour with starch and sift into a liquid mixture. Knead the dough until it begins to lag behind the hands and walls of the dishes. Let it rise, covering it with a towel and placing it closer to the heat. Then separate the small part for decoration (1/4), and roll out the rest with a 1 cm thick rectangle.
For the filling, let the onions to transparency, add boiled rice, avocado, chopped into small cubes, boiled fish fillet. Season with spices.
Put the cooled filling in the center of the rectangular layer, in the form of an oval, slightly press down to tighten it. Along the edges, make parallel cuts on the test. Connect the formed strips in the center, over the filling, with an overlap. From the deferred piece of dough, cut leaves and spikelets, other patterns. Lay them on top of the wicker. To keep the patch elements well, stick them with water.
Transfer prepared semi-finished product to a baking tray, oiled. Keep warm until doubled in volume. Add a pinch of powdered sugar to a spoonful of oil, mix well and lubricate the cake mix to get a beautiful crust.
Bake at 190 ° C. After ten minutes, cover with a towel and let stand stand.
3. Open fish pie made from yeast dough with sprats, eggs and cheese
Ingredients:
Canned sprats in oil 400 g
Boiled eggs 6 pcs.
Chives 250 g
Grated cheese
Cream 100 ml
Lemon 1 pc.
White pepper 20 g
Chopped parsley
Onion passivation oil 50 g
Nutmeg
Yeast dough:
Milk 300 ml
Flour 800 g
Potato starch 120 g
Yolks 5 pcs.
Sugar 60 g
Pressed Yeast 75 g
Salt 15 g
Butter (or cream margarine) 120 g
Order of preparation:
Pour the sifted starch into cold milk, mix until lumps are removed, put on moderate heat and cook a thick jelly. When cool, wipe, add sugar, salt, yeast, beaten egg yolks with butter and sifted flour. Set aside a little mixture of yolk and oil to grease the surface of the cake mix. For a beautiful golden cake, add a little sugar syrup to this part. The consistency of the test is soft.
Grease a round shape, sprinkle with flour and put the dough rolled out into a layer. Depending on the diameter of the form, the dough and the filling can be divided into two pies, or halve the number of ingredients. In the center of the circle, put the foil cut to the diameter of the mold, sprinkle peas. When the edges of the dough rise, grease them with the cooked butter-egg mixture. Bake the pie for 180 ° C.
Fill the cooled “basket” of dough with slices of boiled fish fillet, sautéed onions, grated cheese. Season with spices. The filling can be laid out in layers or pre-combined and mixed.
Cut the boiled eggs in half, separate the yolks. Grind the boiled proteins, and combine the yolks with the cream and raw proteins remaining after kneading the dough. Add spices, fresh zest and lemon juice to this mixture. Pour the mixture over the filling. And put the cake in the hot oven. Bake until the sauce thickens. Sprinkle with chopped herbs, cover with a napkin for ten or fifteen minutes.
4. Sweet unsweetened fish pie from yeast dough
Products:
Milk 300 ml
Eggs 3 pcs.
Yeast, alcohol 50 g
Oil 100 g
Salt 15 g
Flour 750 g
Sugar 30 g
Fish fillet (pelengas), stewed 700 g
Salt
Dill 150 g
Green onion 300 g
Nutmeg
Pepper
Butter 120 g
Water 250 ml
Cooking:
Knead unsweetened yeast dough of medium consistency. Prepare it in a steam-free way, combining all the liquid ingredients and adding them to the sifted flour. During the kneading, add a little melted butter. Separate the third part of the dough to decorate the cake. Roll out the finished dough into a round or oval shape. Transfer it to a baking dish. Roll out the smaller part into a thinner layer, this size.
Put the prepared pelengas fillet in a saucepan, add cold water, ground mushrooms and spices. Cover and simmer over low heat. Transfer the fish to a dish, let cool, cut into large strips. Stir onion in butter. Combine it with chopped dill.
Put strips of fish on the dough, cover with a mixture of dill and onions. Cover the filling with a thin layer. Make cross-shaped incisions on it, 2 cm long, in rows. When the cake rises, the cuts will separate, and the surface of the baked cake will have a beautiful appearance. Before placing the cake in the oven, grease the surface with oil. For a bigger blush, add a little powdered sugar to the butter.
Bake at medium temperature until cooked.
5. Fish pie made from yeast dough - a chicken with fish and mushrooms
Products:
Boiled potatoes 300 g
Mushrooms, white 250 g
Onions, 400 g
0.45 kg fried chicken
Oil 120 g
Mackerel in its own juice (canned food) 450 g
Boiled eggs 3 pcs.
Greens 100 g
Sour cream 250 g
Yeast dough, steep 0.5 kg
For pancakes:
Milk 120 ml
2 eggs
Baking powder 5 g
Salt
Flour 150 g
Vegetable oil 50 ml
Operating procedure:
Cook pancake dough and bake thin pancakes. Let them cool.
Cut the prepared mushrooms into plates (champignons, ceps, chanterelles, honey mushrooms). Fry mushrooms with onions in butter, season with spices.
Cut boiled potatoes and chicken into cubes, season with chopped herbs, add sour cream for juiciness. Season with garlic if desired.
Prepare the fish filling: chop the boiled eggs and combine with canned fish in your own juice, pepper.
Divide the yeast dough in half. In a deep baking dish, greased with oil, lay a rolled circle, the edges of which should hang over the side. Put the filling on the dough, alternately, covering each layer with pancakes and greasing with sour cream. The topmost layer is made of fish and eggs. Cover it with the second part of the yeast dough rolled in a circle, according to the diameter of the form.
Connect the edges of the dough. Make cuts from the center of the pie to the edge. Lubricate the top of the chicken with sour cream, and bake at medium temperature until tender.
6. Fish cake from starfish yeast dough
Ingredients:
Boiled rice 180 g
Egg 1 pc.
Minced fish 0.4 kg
Tomato sauce, sweet and sour 120 g
Onion 180 g
Spice
Chopped greens
Cake and mold grease
Yeast dough 900 g
Cooking method:
Divide the yeast dough into six equal parts, form round or oval cakes from it. Leave on a desktop, having covered with a napkin. The dough will do while the filling is being prepared.
Combine the minced meat with chopped onions, add spices, boiled rice and an egg. Beat the mass well, and also divide into six equal parts. Spread on the cakes, forming an oblong shape. Pinch the edges of the cakes, leaving the middle open. Lay the resulting pies in a round shape, in the form of a star. Pour tomato sauce into the open pies.
Bake pies for about forty minutes, then remove the pan for a minute, grease it, pour chopped greens into the holes and let it sit in the oven for another five minutes.Then place the mold on a damp cloth and cover with a towel. Transfer to a dish after 10 minutes and serve.
Yeast Dough Fish Pie - Useful Tips
- To prevent juice from pies not flowing out onto a baking sheet, insert a wide-hole pasta into it. Steam will escape through pasta, and the cake will not crack.
- If the top of the pie is already sufficiently browned and not baked inside, cover the surface with a sheet of foil or oiled parchment.
- Yeast dough will become more airy if you add mashed potatoes to it: wipe 2-3 boiled potatoes through a sieve, add mashed potatoes per kilogram of dough.
- To make the yeast dough rise faster, insert the cocktail tubes into it.
