If for a while you forget about pizza, hot dogs, shawarma, hamburgers and other overseas types of pastry with filling, then, believe me, it will not be boring! In Russian cuisine, over a thousand years, so many kinds of baking were invented that you can try loaves, pretzels, kalachi, pies and pies, cheesecakes, pies, chicken pots, pies, without repeating themselves in the assortment every day for a year.
Yes, the times in Russia, when every baked product was not just food, but a work of art, part of a good old-fashioned rite, a special addition to a certain dish, seems to be irrevocably leaving. To this day, some types of lush and ruddy products from the Russian stove have still been preserved in the people's memory, but not everyone knows which dish, for example, must be served pies, how do they differ from the kulebyak.
Let's revive Russian culinary traditions right now. Let the pizza wait.
Pie with fish - the basic technological principles
A pie is such a big boat pie (for those who have forgotten or did not know at all). Pies with meat were served to cabbage soup and borsch, and with fish - naturally, to our beloved Russian ear. The “hole” in the center of the pie is not a marriage, but a special hole in which to add rich broth from pike and crucian carp, burbot, carp, roach and other fish stocks of the Motherland. But you can add not necessarily the ear, but any favorite sauce. A pie can be a completely independent dish.
If we talk only about this type of traditional Russian baking, then the rules for pies are very simple: take any dough that you like, which one is better and faster to create, wrap any filling in it and bake it. Here, everyone has their own rules, for every day, according to the mood, based on available stocks in the kitchen and in the refrigerator.
An obligatory general rule: the appearance of the pie should correspond to its name and purpose - the middle should remain open. Pies, as an addition to the first dish, and as an independent main dish should have large sizes, twice as many ordinary pies.
Yes, and do not forget about precautions. If the filling contains raw fish, then carefully process it at the preliminary stage, try to choose the bones very carefully, bake the products well. For raw fish fillings, it is advisable to lower the temperature in the oven by 10-20 ° C, so that it can be steamed well before the dough is browned.
Add low-fat varieties of fish with sour cream, butter, add more juicy components to the filling so that the boat pie does not look like an old shoe.
1. Pie with fish and onions
Products:
Pressed Yeast 50 g
Vegetable oil 80 ml
Premium wheat flour 650 g
Sugar 60 g
Eggs 3 pcs.
Margarine 120 g
Milk 100 ml
Salt 15 g
Fillet of pike, pikeperch or pelengas 600 g
Ground pepper
Rusks, white 150 g
Onions 300 g
Dill 120 g
Ground nutmeg
Butter, 110 g
Cooking:
Heat the milk to 22-25 ° C. Put yeast, sugar and 100 g flour in it. Sift the remaining flour, add salt, make a depression. When bubbles appear in the dough, combine the liquid with melted margarine and beaten eggs, pour this mass into flour, knead the dough. Leave it warm for a couple of hours, covering it with a film or cloth.
Divide the dough into pieces of 100-120 g, roll them in an oval shape, thinly. Spread the filling in equal parts, pinch the edges, leaving the middle of the products open. Transfer the semi-finished products to the baking sheet, and again transfer them to a warm place to rise. Lubricate the pies with an egg or melted butter to form a beautiful crust during baking. Bake at 210-220 0 С for 15 minutes.
Cooking toppings:
Cut the fish fillet into large cubes, season with spices, add the onion, finely chopping it beforehand and frying lightly in butter. Pour the white crackers into the filling, mix well.
2. Pie with fish and egg
For minced meat:
Hake fillet (boiled) 800 g
Salt 16 g
Oil, peasant 150 g
Sugar 30 g
White pepper 8 g
Lemon juice 60 ml
Fresh parsley 120 g
Boiled eggs 5 pcs.
Yeast dough 1.6 kg
Cooking:
Roll the balls, weighing 100 g from yeast dough. Leave to rise on the work table, oiled.
Mash boiled fish with a fork, adding spices and soft butter. Peel and chop eggs, chop greens. Connect all the components of the filling.
Form thin cakes from the risen dough, rolling them out with a rolling pin. Spread 80 g of the filling on each cake, pinch only the edges of the semi-finished products. Preheat the oven to 200 ° C. Put the pies on a baking sheet, leaving a space of about 1.5 cm between them. When the items rise, grease with an egg, beaten with water and oil in equal parts. Set to bake for twenty minutes. Put the finished baking in a baking sheet on a wooden board or wire rack, cover with a towel for 5-10 minutes. Transfer to a dish covered with a napkin.
3. Pie with fish from yeast dough on sour cream
Ingredients:
Eggs 3 pcs.
Sour cream 200 g
Sugar 40 g
Dry yeast 9 g
Salt 15 g
Vegetable Fat 100 ml
Flour 0.5 kg
For minced meat:
Dill 70 g
Rice, boiled 100 g
Eggs 3 pcs.
Onion 120 g
Cooking Oil (Vegetable) 80 ml
Salmon 350 g
Carp fillet 500 g
Butter (82.5%) 100 g
Spices: lemon pepper, nutmeg, salt
Cooking:
Pour yeast into the sifted flour, mix the mixture. In a separate bowl, combine sour cream, sugar and salt, eggs. Lightly beat the liquid mixture with a blender and pour into flour. Knead the dough, adding vegetable oil in parts, 2-3 times, so that the dough is soft, does not stick. Cover with a napkin and leave to rise. When the dough increases in volume by three times, divide into parts, roll thinly.
Filling:
Finely chop the onion, eggs and dill. Fry the onion until rosy. Pass the carp fillet through a small grill of the meat grinder, cut the salmon into large cubes. Combine all the components of the filling season with spices, mix.
Form large pies: dough - 125 g each; filling - 100 g. After proofing, put a piece of butter in each product on top of the filling so that the filling is juicy. Lubricate the product with a beaten egg with a brush. Bake at 190-200 ° C.
Serve hot pies by pouring a little fish stock into each of them. You can serve the broth in a cup separately.
4. Pie with fish and cod liver
Ingredients:
Rice porridge, viscous 300 g
Cod liver (in cans) 400 g
Boiled eggs 4 pcs.
Rosemary
Parsley 125 g
Lemon 1 pc.
Minced fish (white oily fish) 700 g
Butter 180 g
Leek 200 g
Lemon Pepper, Sea Salt, Nutmeg, Cardamom
2.4 kg puff pastry
Cooking:
Season the fish fillet with spices, sprinkle with lemon juice, grease with oil, sprinkle with chopped onions and herbs, wrap in foil and bake in the oven until cooked. Choose any fish to taste, but it must be freed from bones and skin before baking. If the fillet is dry, add. After cooling, put the finished fish in a bowl, add boiled rice in salted water, chopped eggs, fresh lemon zest and canned cod liver. Stir the filling and proceed to the formation of large pies, boats, with the middle open.
Lubricate the surface with a mixture of butter and beaten egg. Bake at moderate temperature. After baking, put the pies on a dish, coat again, but with one oil, without an egg. Cover with a towel for a few minutes.
5. Pies with fish in sour cream sauce and cheese
Ingredients:
Onions, green 250 g
Dill and parsley 150 g
Cooked rice 200 g
Hard cheese
Fish (zander fillet) 900 g
Sour cream, oily (not less than 30%) 250 g
Tomato Paste 75 g
Salt
Ground cloves, coriander, pepper
Sparkling water 300 ml
Vegetable oil 150 ml
2 eggs
Pressed Yeast 70 g
Salt 20 g
Flour 700 g
Sugar 100 g
Order of preparation:
Combine and beat eggs, water and butter. Add yeast, sugar and a portion of flour (1/3). Set the dough aside, covering with a film, for 20-30 minutes. Then add the sifted flour, mix and put on the proofing again, for 2-3 hours. During this time, the dough needs to be kneaded twice. Transfer the dough to the desktop, divide into parts for large pies: pies should be 2 times larger than regular pies. Put a filling on each thinly rolled oval from the dough. Connect the edges of the ovals, leaving the middle of the cake mix “open”. Put grated cheese in each hole. After proofing, grease the products with a lemon (egg, water, oil) and bake as usual.
Combine sour cream with tomato paste and spices. Chop greens, fish fillet pass through a meat grinder. Combine boiled rice, cheese, sour cream, chopped herbs and minced fish in a filling bowl. Stir and generously spread the filling on the dough.
6. Pie with fish and eggs in mayonnaise
Ingredients:
Boiled eggs 10 pcs.
Onions marinated 300 g
For marinade (lemon juice 50 ml, hot water 100 ml, sugar, salt)
Mackerel in its own juice (canned) 3 cans
Mayonnaise (67%) 200 g
Ground black pepper
Yeast 5 g (dry)
Sugar 15 g
Margarine 60 g
Flour 500 g
Kefir (or yogurt) 350 ml
Cooking:
Mash the mackerel with a fork, grate the eggs on a grater. Combine canned food and eggs, add pickled onions (you can use onions or green), mayonnaise, ground pepper.
Sift flour, combine with dry yeast, salt, sugar. Pour melted warm margarine and kefir into the groove made. Quickly replace cool dough. Remove it, covering it with foil, in the refrigerator. Leave it all night.
Lubricate the table with vegetable oil, prepare a baking sheet and preheat the oven. Beat the egg with water (50 ml) to grease the finished prepared foods after proofing.
Roll out the dough on the table, in the shape of a rectangle or square, cut it into squares too. Spread the filling and pinch the edges of the squares diagonally. Notch with scissors at the two corners of the squares in the center, tuck them out. After proofing, cover the semi-finished products with beaten egg mass, using a brush.
Bake for 15-20 minutes at 180 ° C.
Fish Pie - Useful Tips
In the process of preparing fish filling for pies, there is one nuance: a large amount of fish "waste" remains after the loin portion is cut from the carcass.
Throw nothing but the insides and gills. From such noble remains, a wonderful broth is obtained. This broth can be sealed in vacuum bags and frozen if you do not want to cook fish soup or fish soup today. By the way, about aspic: in the remaining broth, you can cook the next portion of fish - it will become more saturated, which is very good for aspic.
Hold any raw fish before cooking, at least half an hour, in an acidic solution (10%) so that you do not have to remove unpleasant odors in the kitchen after cooking.
