Pies are different. Each family has its own homemade recipes and favorite fillings. Fish and potatoes are well-combined products that can diversify the usual baked goods. This filling is used not only for closed pies, but also for jellied pies, as well as for pies and casseroles.
For pies and pies, you can use yeast, puff, chopped dough. To taste, the filling can be supplemented with your favorite products, for example, mushrooms, cheese, tomatoes. In the absence of saury, it can be replaced with another fish.
Provencal quiche with fish and potatoes
This is an open pie with a fish and potato filling.
For the test:
- 300 g wheat or whole grain flour;
- 150 g butter at room temperature;
- ½ tsp salt;
- 80 ml. milk.
For filling:
- 2-3 pcs. potatoes;
- 1 large onion
- 2 pcs. bell pepper (yellow and green);
- 4 things. tomato;
- 2 cans of canned saury;
- 4 eggs;
- 350 g sour cream;
- 1 tbsp Herbs of Provence (or a dried mixture of rosemary, basil, oregano and thyme);
- 1 tsp salt;
- 2 tsp mustard;
- freshly ground black pepper to taste.
Step by step:
Step 1. Make the dough. Combine the sifted flour, butter, salt and milk in a food processor or knead the dough with your hands. Chill in the refrigerator for half an hour.
Step 2. Turn the oven to preheat to 200 degrees.
Step 3. Peel the potatoes, cut into slices, boil in salted water until tender. Make mashed potatoes.
Step 4. Roll out the dough just over the diameter of the baking dish.
Step 5. Place a layer of potatoes on the bottom, then pieces of canned saury. You can knead them a little with a fork.
Step 6. Chop the onions, peppers and tomatoes.
Step 7. Break the eggs into a bowl. Add sour cream, herbs, salt, black pepper and mustard. Mix well and pour over the fish. Top with chopped vegetables.
Step 8. Bake in the oven for one hour or just over an hour.
Garnish with a fresh sprig of thyme and drizzle with olive oil before serving.
Winter potato pie with saury and shrimps
This delicious homemade pie will take about two hours to make - one hour for the dough and filling, and 50 minutes for baking in the oven. What makes this pie different is that the potatoes are added to the dough and not to the filling. Exit - 6-8 servings.
For the test:
- 350 g potatoes;
- 225 g flour + a little for adding;
- 1 tsp salt;
- ½ tsp freshly ground black pepper;
- 175 g softened butter;
- 1, 5-2 tbsp cold water;
- 1 egg.
For filling:
- 500 g fresh or frozen saury (can be replaced with 3 cans of canned saury or fillets of another type of fish);
- 100 g peeled shrimp;
- 100 g butter;
- 225 g chopped leeks;
- 1 small onion, halved
- 4 cloves of garlic;
- 450 ml of milk;
- 300 ml cream;
- 4 bay leaves;
- 3 eggs;
- 45 g flour;
- 75 g cheddar cheese (or other);
- 4 tablespoons chopped parsley;
- nutmeg to taste.
Cooking instructions:
Step 1. Peel potatoes, cut into cubes, pour over salted water, cook until tender. Drain and puree. Refrigerate.
Step 2. Prepare saury. Defrost, wash, brush, remove fins and entrails. Cut into slices.
Step 3. For the filling, melt 50 g of butter in a saucepan. Add chopped green onions, cook for a couple of minutes, until the onions are tender.
Step 4. Separately mix chopped onion with chopped garlic, pour over milk, cream, bay leaf and fish. Bring to a boil, reduce heat, cook for 8-10 minutes. If the fish is canned, 1-2 minutes is enough.
Step 5. Drain the liquid, put the finished fish, remove the skin and bones.
Step 6. Mix fish with peeled shrimps and add to a saucepan with onions.
Step 7. In a separate bowl, melt 50 g of butter, add flour, stirring occasionally, cook for a minute over medium heat. Reduce heat, add grated cheese and parsley, season with nutmeg, salt and black pepper. Combine with fish, shrimp and onion. Cool it down.
Step 8. Boil the eggs hard-boiled (cook for 8 minutes). Peel and cut into large cubes, add to the filling.
Step 9. Make the dough. Sift flour, add salt and pepper. Add butter. Combine ingredients until lumpy. This can be done with your hands or in a food processor. Add mashed potatoes and water. Form two balls, one slightly larger than the other. If you wish, you can leave some dough for decorating with fish.
Step 10. Heat the oven to 200 degrees.
Step 11. Roll out the larger ball of dough first. Use a rolling pin to transfer to a baking dish. Make a few indentations with a fork. Place the fish, shrimp and egg filling. Brush the edges of the dough with a beaten egg and cover the top with another piece of the dough, pressing the edges.
Step 12. Brush the surface of the cake with an egg. Bake 45-50 minutes until golden brown.
Nutritional value per 1 serving: calorie content 800 kcal, fat 60 g, protein 30 g, carbohydrates 35 g.
Cameroonian fried fish pies
This is a popular African dish that is deep-fried with a fish filling. If desired, you can add mashed potatoes from two potatoes. Exit - 20 pieces.
For the test:
- 375 g wheat flour;
- 4 tablespoons softened butter;
- ¼ tsp baking powder;
- 2 tbsp Sahara;
- ¼ tsp salt.
- 1 glass of water at room temperature.
For filling:
- 1 can of canned saury;
- 2 small bell peppers (red and yellow);
- ½ onion;
- 1 medium carrot;
- 2 sprigs of parsley;
- 2 cloves of garlic.
- You will also need 600 ml. sunflower oil for deep fat.
Step-by-step instruction:
Step 1. Chop the carrots, half an onion, garlic, pepper and parsley.
Step 2. Open the can of canned food. Remove the fish pieces and fry them for a minute, mash them a little and add the vegetables, mix well. Cook for a few minutes.
Step 3. Make the dough. Combine butter and flour. Add sugar, salt and baking powder. Pour in water and knead an elastic dough.
Step 4. Divide the dough into 20 balls, roll each into an oval. Put 1 tsp. fillings and twist.
Step 5. Heat the sunflower oil over high heat for 5-10 minutes. Reduce heat to medium. Place a few items in the oil and fry for 5-8 minutes until golden brown. Place on a plate on a paper towel.
Caloric content of 1 piece - 170 kcal.
Potato mini pies with fish filling
This is a very simple recipe that will take less than half an hour to cook. Here, mashed potatoes with a minimum addition of flour are used as dough. Fish filling is laid out in the middle, seasoned with spices.
Serves 4:
- 500 g potatoes;
- 2 tbsp flour;
- 1 egg + 2 egg yolks;
- 1 tbsp softened butter;
- a pinch of nutmeg;
- salt and freshly ground pepper to taste;
- 1 can of canned saury;
- 150 ml thick sour cream;
- 2 tbsp chopped dill;
- zest of one lemon;
- 2 tbsp capers;
- 2 chopped leeks.
Step-by-step instruction:
Step 1. Turn the oven to preheat to 180 degrees.
Step 2. Peel the potatoes. Cut into cubes, boil in salted water until tender. Mash it with a potato grinder.
Step 3. Break the egg, add 2 more yolks to the mashed potatoes. Add butter and flour, season, add nutmeg.
Step 4. Fill a pastry bag with mashed potatoes and squeeze onto a parchment-lined baking sheet, making circular barriers.
Step 5. Combine canned saury with half chopped capers and fresh green leeks. Place the filling in the middle of the potato dough.
Step 6. Bake for 12-15 minutes.
Step 7. Prepare the sauce. Combine thick sour cream with fresh dill, pepper, add lemon zest and remaining chopped capers.
This dish goes well with vinaigrette and fresh vegetable salads.
The calorie content of 1 serving is 390 kcal.
