Recipes for pike pies. Closed pike fish pie

Preparing the fish

Before we get started, let's take care of the fish. Even if you are lucky enough to buy a fillet cut from the backbone, you will still have to tinker with it. Pike meat contains a large number of bones. Fortunately, they are all quite large and tough, making them easy to remove. Arm yourself with a fork and a sharp knife - this will make the work go faster. But if you plan to cook minced meat for the pie, you don’t have to bother with the bones. Just cut the fillet, run it through a meat grinder and all the bones will remain on the screw. Unfortunately, this trick can only be done with pike.

To get rid of the muddy smell characteristic of this type of fish, soak the pieces in milk for an hour, adding salt and pepper. Then the pike pie will be fragrant, and all extraneous odors will evaporate.

Jellied pie

Among the variety of recipes, jellied pies take pride of place. They turn out tender, the filling steams perfectly. Jellied fish pie with pike can be prepared according to the following recipe.

Pour a glass of sour cream into a bowl, add a couple of eggs and beat. Add a glass of flour in portions. At the very end, add salt and soda (a pinch). To make the dough elastic, add 2-3 tablespoons of odorless sunflower oil.

Pour half of the dough into the greased pan. Distribute the filling (raw pike meat) and fill with the other half. If you like a crispy crust, generously sprinkle the top with grated cheese. Gouda, Russian and other hard cheeses are suitable. Bake until toothpick dry in preheated oven.

Bake the pie

Break the egg and separate the white and yolk.
Beat the yolk and brush the surface of the pie.
Preheat the oven to a temperature of 200 degrees.
Place the rested pike pie in the middle compartment of the oven and reduce the temperature to 190 degrees.

The pie is baked for 40-45 minutes. At this time, it is better not to open the oven so that the pie with pike and rice does not settle. The finished pie should be removed from the oven and covered with a towel for a few minutes, which will ensure the softness of the dough and the fish will “cook”.

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Puff pastry pie

It happens that you have absolutely no time to cook, but you need a tasty and satisfying dish urgently. And it's beautiful too.

In this case, ready-made dough will help you out. A kilogram briquette is enough for a pie the size of a baking sheet.

Divide the dough in half. Roll out both halves. First, line a greased baking sheet and spread out the filling. Spread a few pieces of butter over the pike meat. Don't forget to add salt. Cover with the other half, join the edges, make cuts or punctures and bake. In about 30 minutes the pie will be ready. Before preparing the pie, do not forget to grease it with strong black tea - this will make the crust golden.

How to cook “Pie with pike”

Clean and cut the pike. Separate the fillet. Select the seeds. Finely chop the fillet.

Roll out the puff pastry into a rectangle on a sheet of paper (this will make it easier to transfer the pie to a baking sheet). The thickness of the finished sheet should be about 1 centimeter.

Peel the onion and cut it as you wish - into cubes or into half rings.

Cut peeled raw potatoes into thin slices.

Place the potatoes in the center of our dough sheet.

Place onions on potatoes.

The top layer in our pie will be pike fillet. Spread evenly, salt, pepper and sprinkle with spices or green dill. Place pieces of butter on top.

Now let's start shaping the pie. We cut the dough layer on the sides diagonally into strips 3 centimeters wide. We lay the strips in a pigtail towards the center.

Brush the pie with yolk and place in the oven for 45-50 minutes. We bake at 180 degrees.

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.

Pike fish pie with potatoes

Russian meals were always decorated with fish pies on the table.
This easy-to-prepare fish pie recipe will be a godsend for any celebration. Pike fish pie can be made from any type of dough: puff pastry, yeast or shortbread. You can also safely experiment with the filling of the pie - add rice instead of potatoes or other ingredients. We invite you to prepare a pike and potato pie with us, the recipe of which you can change to your taste if desired.

It must be said that if you want to make pike pie, the recipe we offer is the most successful. And, of course, this is a snack that is unique in aroma and taste!

Of course, there are many different recipes for baking pike and potato pie, however, almost no one makes such pies with raw fish! If you opted for juicy, fatty fish, then the dough will be even tastier, as it will be saturated with the aroma of the fish, and the potatoes will turn out simply divine.

Overall, this is a must-have holiday appetizer that can also be prepared in record time.

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.

You can add a couple of chopped eggs, a bunch of green onions, and a little young dill to the jellied fish pie.

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.

Cooking process

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

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!

For the recipe with photos, see below.

My husband and I tried this juicy and flavorful closed pike fish pie when we were visiting my mother. Due to the fact that the pie is closed - a lot of juice was preserved inside it, the fish did not dry out at all, and the pie crust turned out to be soft and pleasant to the taste. Pike is one of the most delicious river fish, in my opinion. You can prepare delicious or cook fish soup, salt it or cook it. And of course, bake a first-class pike fish pie

. My dad, by the way, catches pike himself while fishing.

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!

Pike pie

To make fish pie, my mother uses all-purpose light yeast dough. I already told you how to prepare it in the article about. In addition to yeast dough, to bake a lush, aromatic pie we will also need:

1 medium-sized pike;
several heads of onions;
black pepper and spices to taste;
1 egg;
lemon juice;
salt.

The more onions are used in the fish pie, the juicier and tastier it turns out. Remember this rule. Cut the onion into cubes and saute it in vegetable oil over low heat until soft. Gut a fresh pike, wash it, remove large bones (the backbone), cut off the fins, tail and head, cut the fish into small pieces. To fill the fish pie, the pike should be lightly salted; to do this, lightly sprinkle it with salt and black pepper and leave it overnight in the refrigerator under pressure. The next day you can bake the pie.

Divide the suitable yeast dough for the pie into 2 parts (one larger for the bottom of the pie, the other smaller for the top). A layer of dough, which we roll out more with our hands on a baking sheet greased and lined with baking paper. Most of the onions are placed on the bottom of the pie, then pieces of pike sprinkled with lemon, then the remaining onions and spices. Place another layer of dough on top, make sides on the bottom crust and pinch the bottom of the pie to the top.

Make a small hole in the cake to allow steam to escape, then proof for 15 minutes. After proofing, brush the surface of the pie with beaten egg and place in a heated stove or oven. Bake for about 40 minutes until the crust is golden brown and has a pleasant fishy aroma. I recommend that all lovers of homemade fish pies also bake a delicious one according to my mother-in-law’s recipe. Bon appetit everyone!

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Take a closer look at this delicious pike pie recipe. It uses yeast dough. While it is rising, there is time to start filling: prepare the pike, cook the rice, chop the onion. All ingredients are simple and affordable. It takes quite a lot of time to prepare, but the result is worth it, because the pie turns out especially tasty.

onions 2 pcs.
crushed crackers 3 tbsp. l.
rice 300 gr
bay leaf 2 pcs.
dry active yeast 11 g
sugar 1-2 tbsp. l.
water or milk 2 cups
egg 2 pcs.
flour 7 cups
vegetable oil 100 gr
ground black pepper 0.5 tsp.
salt 1.5 tbsp. l.

Pike pie recipe with photo

You can make straight dough by mixing all the ingredients at once, but sponge dough is softer and tastier.

Start the dough: stir the yeast in warm water, add sugar, add a couple of tablespoons of flour, stir, let it sit. When the mass rises and bubbles appear on its surface, continue kneading the dough.

Slightly warmed milk is poured into the beaten eggs, stirred, and the mixture is carefully added to the dough. Then add sifted flour in small portions, continuously stirring the dough. Lastly, add softened butter. Finally, knead the dough with your hands on the table until it becomes soft and homogeneous and stops sticking to your hands and the table. When kneading, the palms of your hands are periodically lubricated with vegetable oil.

Cover the dough, let it rise well twice and knead it well after each rise. After 2-3 kneads, the dough is ready for baking.

How to prepare the filling?

The fish is filleted, setting aside all the bony parts for a jellied dish, fish soup or broth for a fish and potato pie. The pulp is cut into arbitrary pieces - very small or larger (to your taste). The pieces are sprinkled with salt and spices. Sprinkle with juice squeezed from half a lemon and let sit while the dough rises.

The following are used as spices:

ground hot pepper,
crushed laurel leaves,
dry herbs,
fruits and seeds of plants.

The onions are cut into rings, the greens are finely chopped.

What to do with potatoes?

Two options:

Boil and make a pie with mashed potatoes, adding butter and salt.
Or cut into thin slices and add raw to the fish filling, lightly sprinkled with salt. In this case, the oil is cooled, grated and also added to the filling.

It’s delicious both ways. Only a pie with raw potatoes will take 20 minutes longer to bake—about 50 minutes.

If you want to experiment a little more, you can add the onions not raw, but first simmer them a little in a frying pan, greased with oil, until transparent, but not blush!

Assembling the Pie

The dough is divided by eye into two halves, one of which is slightly larger. This will be the bottom part. It is rolled out and placed on a greased leaf. The first layer of filling will be potatoes. It is topped with half an onion, then fish. Greens and the remains of onions are scattered on top of the fish.

Roll out the second part of the dough, cover the filling, pinch the edges well. Short thin cuts or punctures with a fork are made on top of the pie so that the pie does not crack during baking, remains juicy, and the baking sheet remains clean.

Be sure to let the cake sit for about 20 minutes before baking so that it rises a little more.

Then the surface is greased with yolk and the dish is sent to a preheated oven. Bake a pie filled with boiled potatoes for about 30 minutes, first at 200°, after 10 minutes the temperature is reduced to 180° so that the baked goods do not burn.

After removing the dish from the oven, place it on a towel, grease the surface with milk or butter so that it shines pleasantly. Cover and let rest for 15 minutes. After this, the food can be offered to eaters.

Serving

Pike pie is delicious hot or cold. There is no point in refrigerating it; you can serve it immediately, cut into pieces. Each serving is decorated with greens. Served with fish broth, herbs, sauces, chopped vegetables.

Step by step cooking method

Step 1

Dissolve yeast in warm milk. Add sugar and salt, add eggs. Pour in vegetable oil. Combine with sifted flour. Mix everything thoroughly with a spoon.

Step 2

Knead the dough. Make sure it is not tight. Place it in a deep bowl. Place in a warm place for 1-1.5 hours.

Step 3

While the dough is rising, prepare the rice. Rinse the cereal in cold water several times. Place the rice in a pan of cold water. Once the rice comes to a boil, reduce the heat. Cook over low heat for 20 minutes. Refrigerate after cooking.

Step 4

Cut the prepared pike fillet into small pieces. Add some salt. Add pepper to taste. Leave for about 20 minutes. Finely chop the peeled onion.

Step 5

Place the doubled dough on a table surface sprinkled with flour. Knead lightly. Form 2 balls.

Step 6

Roll each ball into a layer 1 cm thick. Place one layer on a baking sheet greased with oil.

Step 7

Place rice on a layer of dough and distribute evenly, top with salted pieces of pike, sprinkle with chopped onion, bay leaves, pepper to taste, sprinkle with vegetable oil.

Step 8

Cover with the second thinly rolled layer. Pinch the edges. Leave for 5-7 minutes. Decorate with pastry flowers if desired. Grease with oil. Sprinkle with breadcrumbs.

Pike pie is not often prepared, considering it a very troublesome and time-consuming dish. But, any dish takes time, and you can spend a couple of hours on such a masterpiece as pike pie. I assure you, it's worth it. Pike fish pie has many options. Rice, cottage cheese, potatoes, and onions are added to the pike filling, but I will present to you a classic recipe for pike pie with a photo of how housewives from Siberia prepare it.

Pike pie is made from yeast dough, and take into account the time you need to prepare. You can, of course, buy ready-made yeast dough in the store, but isn’t homemade dough much tastier?

How to make pike pie?

Preparing a pike pie begins with preparing the pike. This is not a quick process, and the dough may become sour by then.

Which pike to take, small or large - everyone decides for himself. Large pike are easier to clean. The bones in it are larger and easier to remove.

In small pike, only the backbone with ribs is removed, and no attention is paid to the small bones at all.

Clean the pike from scales, gut it, remove the head and spine. It is also better to remove the skin from pike if the fish is very large and its skin is thick.

Rinse the pike fillet, place it on a wooden board and cut into small pieces. Salt, pepper, stir and cover with cling film to marinate the meat a little.