For lovers of fish dishes, and especially baking, we offer recipes for very unusual and original canned pies.
They are cooked quite quickly, since the fish do not need to be cleaned, washed, fried, or cooked, just open a tin can. And due to the fact that the cake is formed from puff pastry, the cutaway dish turns out to be lush and unusually beautiful, therefore such pastries can easily be served on the festive table or to dear guests.
Puff cake with canned fish - general principles of preparation
To prepare such a pie, you can take ready-made puff pastry from the store or knead it at home. If you wish, you can even use ordinary Armenian pita bread. Basically, it depends on the amount of time allocated to create a dish.
For the filling, it is better to use canned natural in oil. Suitable: saury, sardines, salmon, pink salmon, herring or tuna. Water from the can will first need to be drained.
For a change, you can add various vegetables, boiled cereals, eggs, greens and homemade sauces to the pie.
Layer cake with canned fish and sorrel
Ingredients:
• one can of canned pink salmon;
• a pack of puff yeast dough;
• 150 g of sorrel;
• one chicken egg;
• 30 g butter.
Cooking method:
1. Remove the puff pastry from the package, put it on a table sprinkled with flour and let it unfreeze for 1-1.5 hours.
2. Canned food to open and get pieces of fish, chop them with a knife or just knead with a fork.
3. Sorrel sort, leave only fresh, saturated green leaves. After that, pour cold water in a bowl and soak for 10 minutes. Then rinse and dry the leaves. Finely chop or chop in a blender.
4. Break the egg, remove the shell, beat a little to get a homogeneous mass.
5. When the dough has thawed and rises a little, divide it into two halves and roll it out with a rolling pin.
6. Grease a baking sheet or baking dish with butter. At the bottom of the mold, distribute one rolled dough sheet.
7. For the filling, mix canned food and sorrel. Put the filling on the dough layer in the mold.
8. Cover the pie with a second rolled dough layer. Pinch off the edges a little, and make small punctures with a fork over the entire surface of the pie. No need to abuse with punctures.
9. Grease the top of the pie with an egg using a pastry brush.
10. Bake the cake at a temperature of 200-220 ° C for 30-40 minutes until browning the entire top.
Layer cake with canned fish and white sauce
Ingredients:
• a can of salmon;
• a pack of puff yeast-free dough;
• several branches of fresh parsley;
• 110-120 ml of cream;
• 40 ml of white table wine;
• 5 ml of lemon juice;
• one chicken egg;
• 30 g butter.
Cooking method:
1. Remove the dough from the packaging onto a table with flour and let it thaw for one and a half hours.
2. Sort parsley, wash, dry and chop finely.
3. Remove the salted salmon from the jar and cut it slightly with a knife.
4. For the sauce, bring the wine in a stewpan almost to a boil and add cream at room temperature, lemon juice. Stir and simmer until thickened.
5. Then, without heating, add softened butter and mix well.
6. Divide the dough into two parts, one slightly larger than the other.
7. Roll out most of it and put it on baking paper on a baking sheet and flatten.
8. Put salmon on an even layer of dough, sprinkle with parsley and pour sauce evenly.
9. Roll out the second part of the dough and cut strips from it, from which to form a picture on the cake. It can be just a lattice or curly curls, but be sure to make the sides of the pie.
10. Beat the egg with a fork and grease the top of the pie.
11. Bake the cake at 200-220 ° C a little more than half an hour.
Layer cake with canned fish and vegetables
Ingredients:
• a can of saury;
• a pack of ready-made puff pastry;
• half of the middle onion;
• half a carrot (approximately 45 g);
• salt;
• a pair of potatoes;
• ground black pepper;
• a couple of sprigs of mint;
• half a cup of kefir;
• a sprig of fresh cilantro;
• vegetable oil.
Cooking method:
1. Free the dough from packaging and allow to thaw.
2. Finely chop the onions and carrots and sauté in oil.
3. Boil the potatoes in their skins. Then cool, peel and cut into rings.
4. Sort mint leaves and cilantro and rinse and dry thoroughly. Finely chop after that.
5. Grind saury with a sharp knife.
6. Roll the dough a little and divide into four identical squares. Bake the squares on a baking sheet in the oven until browning.
7. Take the form. Put one square of dough in the bottom, spread with half yogurt on top and lay the potatoes.
8. Next, put the dough again and fish mixed with greens on top of it.
9. Next, again, a square of dough, and on top of it passivated vegetables.
10. Cover everything with the last square and coat on top with the remaining kefir.
11. Bake the pie for a quarter of an hour at a temperature of 200-220 ° C.
Layer cake with canned fish, rice and egg
Ingredients:
• a can of canned cod liver;
• half a glass of rice cereal;
• two chicken eggs;
• a pack of ready-made puff pastry;
• a small bunch of dill.
Cooking method:
1. Put the dough on the table for thawing.
2. Rinse and boil the rice, then rinse a little again and allow the water to drain.
3. Beat one egg with a fork until smooth and leave to grease the cake. Hard-boiled second egg, peel and finely chop.
4. Dill sort and rinse, cut into small crumbs.
5. Pull the cod liver out of the jar and chop.
6. The dough is divided into two parts. Roll out the first piece of dough to the size of the prepared baking dish. From the second cut various shapes to decorate the top of the pie. You can cut rhombuses or triangles.
7. On a baking sheet, spread baking paper, spread a layer of dough on it, make sides.
8. Next, lay out the cod liver, dill, eggs and rice in layers.
9. Put the curly cut up.
10. Lubricate with egg and send to bake until cooked.
Layer cake with canned fish from homemade dough
Ingredients:
• a can of tuna in oil;
• two glasses of premium flour;
• 150 g butter;
• 5 g of dry yeast;
• 30 g of sugar;
• a pinch of vanillin;
• 120 ml of milk;
• 5 g of salt;
• two chicken eggs;
• several branches of curly parsley.
Cooking method:
1. Prepare puff yeast dough. To do this, make half a dough of half the dough products and leave for one hour to ferment. Then add the remaining products and knead the dough. Leave it in a warm place to ferment. It will take about two hours. During the whole fermentation, make 2-3 dough wraps. All products for the test: 100 g butter, yeast, sugar, vanillin, milk, salt, egg.
2. Then cool the dough a little, divide into pieces, roll to a thickness of 2 cm. Half cover with slices of softened butter. Then fold the dough in an envelope to get three layers of dough and two layers of butter. The edges of the dough with a little pinch.
3. After the dough, roll, fold in half and roll again.
4. Leave the dough in the refrigerator so that the oil can freeze.
5. Prepare the filling. To do this, grind the tuna and mix with pre-chopped herbs.
6. Divide the dough into several parts and bake in the oven until golden brown.
7. Next lay layers of crusts and on top of them prepared fish with herbs.
8. Beat the egg a little and grease the cake on top.
9. Bake the cake at 200-220 ° C for 10-15 minutes until the top is browned.
Layer cake with canned fish from unleavened dough
Ingredients:
• a can of Pacific herring;
• a couple of sprigs of fresh basil;
• 40 g of rice groats;
• two glasses of premium flour;
• half a glass of water;
• 5 g of salt;
• 10 ml of lemon juice;
• 180 g butter;
• 50 ml of warm milk.
Cooking method:
1. Rinse without washing, toss in a pot of boiling water (water should cover the rice by 2 cm), add salt and close the lid.
2. Grind canned fish, add finely chopped basil to them.
3. Prepare a fresh puff pastry. Mix water with lemon juice and a pinch of salt. Add the required amount of flour and knead a non-sticky dough. Put it in the cold for half an hour.
4. Soften butter and mix with a small amount of flour (1 spoon), form a cake and freeze it.
5. Roll out the dough, put in the middle an butter and flour cake and fold the dough with an envelope, again tell it to a thickness of 1 cm. Roll it again and roll to the same thickness. There are 4-6 such rolls.
6. Divide the finished dough into two unequal parts. For the most part make the bottom of the pie. Lay on it first layers of fish with basil, then boiled rice, so that along the edge of the dough it is free from the filling. From the rolled bottom, cut strips and form a pattern on top of the pie. The edges of the pie must not be pinched.
7. Brush the confectionery to grease the top and sides of the cake with warm milk and send to bake in a preheated oven.
Puff pastry with canned fish - tricks and tips
• You can add any greens or seasonings to your pies to your taste.
• If you cook the dough yourself, be sure to use only the highest grade flour.
• You can also grease the cake on top for a brown color except egg and milk with mayonnaise or sour cream.
• You can also add fresh or fried onions to any pie as a filling.
• If you do not have time to lay out the filling in layers, then you can simply mix all the ingredients and put on the dough.
