Fresh mackerel pie: fish pastries. Homemade Mackerel Pie

This recipe has long been waiting in line at my piggy bank, and finally I cooked it.
Recipe author ca_ira - livejournal
Juicy flavored filling and absolutely crazy, because it’s quick to prepare, pleasant to work and very tasty, dough. It can be used in sweet and unsweetened pies, pies and pizzas.

For the test:

1 cup milk
   1 tbsp sugar
   1 teaspoon with a small hill of fast yeast (7-10 gr)
   3 and 1/4 cups flour (I took 3 tbsp. - 480 g flour)
   200 g butter
   a pinch of salt

For filling:

2 large or 3 small mackerels
   1 large onion
   1 tsp salt
   0.5 tsp sugar
   0.5 teaspoon black pepper

Pour yeast there and knead the dough with your hands. At first it will seem liquid, but literally in seconds it will start to lag behind the walls of the dishes and will gather in a soft, but elastic ball.
Put the dough in a plastic bag, tie and put in the refrigerator for half an hour.

In the meantime, make the filling. We clean the mackerel, remove the head, tail, fins, peel, cut lengthwise into two parts and remove the bones (for mackerel, this is all done very quickly, you don’t need to sterlet it). We cut the fillet into small pieces. We cut the onions in quarter-rings: Combine the onions and fish, sprinkle with salt, sugar and pepper, mix gently and set aside to marinate for 15-20 minutes.

Preheat the oven to 180 degrees.
We take out the dough from the refrigerator (it should start to swell in the bag). We divide it into two unequal halves (one is slightly larger than the other). Most of the hands are distributed according to the form (I rolled the dough), greased with butter, leaving the curved edges (I covered the form with baking paper to make it easier to take out the cake). Spread the filling evenly on the dough.
We close the remaining rolled part of the dough. The edges are trying to blind. We pierce the pie with a fork in several places and grease with yolk mixed with water. Cover with a towel, let it fit a little, 15-20 minutes.

Bake in a preheated oven for 30-35 minutes until golden brown.

Cool a bit (if there is enough patience) and eat.

Bon Appetit!

The mackerel pie is very juicy, tasty and aromatic. This is a real gift for all fish lovers. Such pastries can become both an appetizer and a main dish, but in any case - a real table decoration.

Simple mackerel pie

Ingredients:

1 kg of mackerel.
450 g of flour.
200 ml of milk.
200 g of oil.
10 g of yeast.
15 g of sugar. The cake, of course, is not sweet, but sugar is needed for yeast.
1 yolk.
2 onions. Medium onions, if large - one is enough.
Salt - 1 tsp
Pepper.

Cooking:

Heat the milk a little. But only a little, because in the hot yeast they die. Add sugar, add chopped yeast. In 15 minutes, the yeast will ferment and a frothy cap will appear on the surface of the milk.
Sift flour, add salt to it. Rub into crumbs with oil pre-warmed to room temperature.
Add the diluted yeast to the flour and knead the dough. Wrap the finished dough in a plastic bag or cling film. Let him lie down in the cold for half an hour.
Thinly cut the onion with a quarter of the ring.
Remove skin, bones, fins from mackerel, clean it. Cut the pulp into cubes.
Add onion, salt, pepper to the mackerel and mix well. Now leave the filling from your fresh or smoked mackerel for 15-20 minutes, so that the fish is marinated and soaked in onions and pepper.
The dough was cut in half. One piece will be slightly smaller than the second.
Now put in the mold (do not forget to spread it with butter) most of the dough and use your hands to flatten it so that the dough rises along the sides. To make it more convenient for you, you can roll out the dough a little.
Roll out the second part of the dough to fit the shape.
Put the filling in the form and cover with the dough. Pinch the edges so that both balls of dough are well bonded.
Whisk the yolk with a tablespoon of water and grease the cake. Poke the dough with a fork in several places so that the cake does not burst in the oven. Then let the cake stand for 10-15 minutes.
Bake for 30-40 minutes. Set 180 degrees. The finished cake is covered with a beautiful golden crust.

Canned Mackerel Pie

Ingredients:

300 g of mayonnaise.
300 ml of kefir.
250 g of flour.
6 eggs.
50 g of oil.
Baking powder bag (10 g).
1 can of mackerel. Alternatively, you can use smoked fish, which you need to chop finely.
100 g of hard cheese.
A bunch of green onions (5-7 pieces).
The bulb is small, or half large.
Salt.
Pepper.

Cooking:

Soften the butter and cut into small pieces.
Add three eggs, mayonnaise. Beat until smooth.
Sift flour with baking powder and add to mayonnaise with butter. Beat again until smooth. There should be no lumps in the test.
Chop the onion in a cube, Green onion just chop smaller.
Grind cheese with a fine grater.
The remaining eggs are hard boiled and sodium on a coarse grater.
To make mackerel toppings, knead the fish with a fork. Add cheese, eggs, onions, salt, pepper and mix. Optionally, add 2-3 tablespoons of mayonnaise.
Pour two thirds of the batter into the mold. Do not forget to pre-grease it with oil.
Put the fish stuffing.
Cover with the dough.

Puff pastry with mackerel filling

This mackerel pie is designed to be cooked with ready-made dough.

Ingredients:

500 g of finished dough.
200 g mackerel fillet.
4 potatoes. Calculation of medium, large enough and two.
1 large onion.
Salt.
Pepper.

Cooking:

Cut mackerel without skin and bones into pieces 1-1.5 cm thick.
Cut the potatoes into thin halves of circles.
Thinly chop the onion with a quarter of the ring.
Roll the dough into a 0.5 mm thick layer of a rectangular shape. Leave 5-6 cm of free dough from the edges.
Put potatoes in the middle of the dough, sprinkle a little with salt and pepper.
Lay a layer of onions on the potatoes.
Then a layer of fish.
Now, from the filling to the edges of the dough, make incisions to make strips 3 cm thick.
Wrap the strips, "twisting" them on top of the pie. As a result, the strips will resemble a “braid”. Flatten the cake a little on all sides to keep the dough well.
Put the cake on a baking sheet and a little oil. The pan must also be oiled.
Bake for 40-50 minutes. Set 180 degrees.

Pie with rice and herbs

Ingredients:

800 g of mackerel.
100 g of rice. Long grain is best.
1 bunch of green onions.
Parsley and dill - half the bunch.
1 kg of yeast dough. You can make the same dough as described in the first recipe.
2 tbsp flour.
1 egg
Salt.
Pepper.

Cooking:

Cut the greens smaller.
Rice washed in cold water 2-3 times. Then pour 200 ml of water, add salt - a pinch, no more. And set to cook until tender.
Combine greens, rice, salt, pepper.
Mackerel fillet cut into thin strips, a thickness of not more than 1 cm.
Divide the dough into two unequal parts and roll it into a layer. Its thickness should be 5-8 m.
In the baking dish (before this greased with oil) lay that layer of dough, which is larger. Use your fingers to flatten it so that the edges of the dough rise a few centimeters along the sides.
Put half the rice on the dough. Put strips of fish on top. Then evenly distribute the rest of the rice.
Cover with a second layer of dough, pinch the edges.
Whip the egg yolk with a spoon of water and grease the pie. Let it stand warm for 15 minutes. While the cake is standing, preheat the oven to 190 degrees.
Puncture the pie with a fork. Bake for 40-50 minutes.
Cover the hot cake with a towel and leave it as it is until it cools a little.

We hope that our mackerel recipes will pleasantly diversify your family’s fish menu. Experiment with new types of pastries and always find something new for yourself in the kitchen.

Fans of fish pies - fishmen - are offered this delicious and beautiful recipe. To prepare the dough, use dry yeast. And for the filling, take fatty sea fish mackerel - available to every average consumer.

Ingredients

Wheat flour - 260-270 gr.;
Dry yeast - ½ teaspoon;
Olive oil - 2-3 tbsp. spoons;
Warm milk / milk diluted with water (1: 1) - 170 ml .;
Small salt - ½ teaspoon;
Sugar - ½-1 teaspoon;
Mackerel - 1 large carcass;
Large onions - 1-2 pcs.;
Salt, pepper, seasonings for fish.

Cooking method

1. Yeast is bred in warm milk / milk diluted with water, sugar and salt are dissolved in it.

2. Pour in vegetable oil, shake with a whisk.

3. Sift flour into milk.

4. Hands knead a soft, easily sticky dough. Covering the dough with a cloth, leave it in a warm place for an hour and a half.

5. For the filling, the mackerel fillets separated from the bones are cut into cubes, finely chopped onion is added, salt, pepper, seasoned with fish spices, mixed, covered with cling film / lid, allowed to marinate in the refrigerator for the duration of the dough proofing.

6. When the dough rises well (2-3 times) divide it into 2 parts: one (for the base) more, the second a little less. Roll out most of it into a 5 mm thick circular seam.

7. Spread fish filling on it without reaching the edges of 2-2.5 cm.

8. Cover the filling with a second rolled round layer.

9. The edges of the lower circle are raised to the filling, forming wavy sides. A few notches are made from above so that the cake does not swell when baked, smeared with an egg (not necessary).

10. Bake the fisherman in an oven warmed up to 220 ° C until browned for about half an hour.

11. Serve warm / preheat.

Mackerel cake was prepared by Valery Likhachev, photo by the author

The cake with mackerel is tender, and simply delicious. Easy to prepare and quite versatile. You can serve and to the festive table and just for dinner. Who tried at least once - will not forget :)
Particular attention should be paid to the dough. This awesome finished dough is soft, porous. It turns out absolutely for everyone, quickly starts, pleasant and tasty. It can be used in other pies, pies and pizzas ...

Pie ingredients

For the test:

For filling:

2 mackerels,
1 onion,
0.5 tsp black pepper
1 tsp salt
0.5 tsp Sahara.

Pie recipe:

In a glass of warm milk, we dilute sugar and yeast. We leave to wander, let it be covered with a hat. Sift the flour into a bowl, add a pinch of salt to it. At room temperature, add the oil to the flour and grind it into small crumbs with your hands. Pour yeast there and knead the dough. It should not be cool, soft, but rather elastic (adjustable flour). Then we roll the dough into a ball, put it in a plastic bag and put it in the refrigerator for half an hour.
In the meantime, make the filling. We clean the mackerel, remove the head, tail, fins, remove the skin and remove the bones. Cut the fillet into small pieces. Cut the onions into quarter-rings, add to the fish, sprinkle with salt, sugar and pepper, mix gently and set aside for 15-20 minutes.
We take out the dough from the refrigerator. It will slightly increase in volume. We divide it into two unequal parts. We roll out most of it. We spread it in a greased form, hands distribute it in a form, leaving curved edges. We spread the filling and close the remaining rolled part of the dough, pinch the edges. Over its entire surface, we make uniform punctures with a fork to release steam, grease with yolk mixed with water. We cover with a towel, let it stand well, for about 15 minutes. We bake in an oven preheated to 180 degrees for 30-40 minutes, until golden brown.

Cool a little and serve :) Bon appetit!

Juicy filling on a quick and tasty yeast dough.

For the test:

1 cup milk
1 tbsp sugar
1 teaspoon with a small hill of fast yeast (7-10 gr)
3 and 1/4 cups flour (I took 3 tbsp. - 480 g flour)
200 g butter
a pinch of salt

For filling:

2 large or 3 small mackerels
1 large onion
1 tsp salt
0.5 tsp sugar
0.5 tsp black pepper

In a glass of warm milk, we dilute sugar and yeast. We leave to wander for 15 minutes, let it be covered with a hat. Sift the flour into a bowl, add a pinch of salt to it. Add room temperature oil to the flour and grind into small crumbs with your hands

Pour yeast there and knead the dough with your hands. At first it will seem liquid, but literally in seconds it will start to lag behind the walls of the dishes and will gather in a soft, but elastic ball.
Put the dough in a plastic bag, tie and put in the refrigerator for half an hour.

In the meantime, make the filling. We clean the mackerel, remove the head, tail, fins, peel, cut lengthwise into two parts and remove the bones (for mackerel, this is all done very quickly, you don’t need to sterlet it). We cut the fillet into small pieces. We cut the onions in quarter-rings: Combine the onions and fish, sprinkle with salt, sugar and pepper, mix gently and set aside to marinate for 15-20 minutes.
Preheat the oven to 180 degrees.
We take out the dough from the refrigerator (it should start to swell in the bag). We divide it into two unequal halves (one is slightly larger than the other). Most of the hands are distributed according to the form (I rolled the dough), greased with butter, leaving the curved edges (I covered the form with baking paper to make it easier to take out the cake). Spread the filling evenly on the dough.
We close the remaining rolled part of the dough. The edges are trying to blind. We pierce the pie with a fork in several places and grease with yolk mixed with water. Cover with a towel, let it fit a little, 15-20 minutes.
Bake in a preheated oven for 30-35 minutes until golden brown.
Cool a bit (if there is enough patience) and eat.
Bon Appetit!

Ingredients: flour, yeast, milk, butter, salt, sugar, mackerel, onion, pepper