This cake is easy to prepare. It is perfect both for a dinner with family and for a feast. Fish pies are usually baked covered.
Ingredients:
- 0.5 kg puff pastry (one pack);
- 1 can of canned fish (can be any, depending on preference);
- 2/3 cup rice
- 1 onion head.
Preparation:
- The dough must first be removed from the cold and thawed. It can be used as a dough without yeast or with it. If you take the usual yeast, not puff pastry, then the cake will turn out to be softer and stays fresh even the next day.
- Boil rice in salted water.
- The soft dough is rolled out and divided into two parts. Rice is laid out on the bottom half.
- The smaller the onion, the better. Lay the onion cubes on top of the rice. It is important to distribute the filling evenly.
- It's time for the fish. We recommend using saury in oil. Mash it with a fork. If you have difficulty, you can use a blender. Before that, the excess juice will need to be drained. Horse mackerel or sardinella are perfect fillers. If your soul requires seafood, you can make a fish pie filled with shrimp, squid or mussels.
- If you have questions about the juiciness of the filling, you can use a little advice: put thin layers of butter on top of the fish.
- The mashed saury is laid out on top of rice and onions.
- The filling is covered with a top layer of dough. The edges will need to be gently pinched, and the dough itself will need to be pierced in several places with a toothpick or fork.
- The oven needs to be heated to 200 degrees. At this temperature, the cake is baked for 25 minutes. It is better to serve finished baked goods warm.
