Homemade pike pie. Cooking pie with pike and rice together

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.

Pike pie “Lukovka”

The peculiarity of this baking is the liquid filling. Thanks to it, the dish turns out juicy, the fish is tender, and the crust forms a pleasant-tasting crust. Pike is the most delicious river fish. Try this open-faced jellied pie.

The following products will be required:

• flour (250 g);
• butter (125 g) + a little for filling;
• a couple of tablespoons of water;
• raw yolk;
• salt (1/2 tsp);
• boiled pike (400 g);
• half a glass of milk;
• eggs (5 pcs.);
• cream (300 g);
• a pair of medium onions;
• nutmeg;
• greenery;
• salt and freshly ground pepper.

Step-by-step preparation:

1. Mix flour and butter with cold water, yolk and salt.
2. Knead the dough, pack it in cling film and refrigerate.
3. Next, roll out well and transfer to the prepared pan.
4. Bake the cake (10 minutes at 200 degrees).
5. Place slices of pike on it and sprinkle with chopped herbs.
6. Cut the onion into thin rings, pour whipped cream and milk over it.
7. Add herbs and spices. Mix.
8. Distribute the mixture over the fish and place in the oven for another 25 minutes.

Baking at home requires a little fiddling. But she's worth it. In return, you get a hearty dinner, and there’s no shame in hosting guests with such delicacies. Yeast and puff pastry mini masterpieces will become the real pride of a hospitable hostess.

The video will tell you about making pike pie:

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?

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.

How to cook crucian caviar in the oven

Every housewife has gotten used to her oven: she knows how best to heat the oven, from which sides, and when to reduce the temperature so that the pies do not burn and bake evenly.

It is not recommended to open the oven with baked goods for the first 15 minutes, otherwise the dough will settle and will not bake well. But if the temperature is too high during the same time, the cake may burn. You need to find the golden mean so that the cake rises, bakes and does not burn.

The readiness of the pie is checked with a wooden stick. They pierce it in the middle and determine by color and consistency whether the pie is baked inside. The raw dough sticks to the stick. If it remains dry, the dough is baked.

Pie with crucian carp caviar - ikryanik or ikryanitsa

For 500 g of caviar you will need:

• Eggs - 2-3 pcs.
• Milk - 1 tbsp. l. for each egg

Place caviar in a container for kneading dough, add salt, milk and eggs. Mix or beat well. Pour into a mold greased with butter. Bake in a preheated oven at 180–220° until golden brown.

If crucian carp caviar is baked in a frying pan, cook the pie over moderate heat, tightly cover the lid and stir the mixture periodically until it thickens. Then turn it over to the other side and keep it under the lid again for about the same number of minutes.

Crucian carp caviar baked with onions - caviar with onions

For 500 g of caviar you will need:

• Onion - 2 pcs.
• Eggs - 2 pcs.
• Mayonnaise - 3 tbsp. l.

Finely chop the onion, add it to the caviar mixture, beat in the eggs, add salt and mayonnaise. Then add enough flour until the mixture resembles a soft dough. Place it in a greased pan and place in the oven (200°) for 30 minutes.

Serve with creamy (or any other) sauce and mayonnaise.

Pie filled with crucian carp caviar

For the test:

• Egg - 3 pcs.
• Sour cream – 250 g
• Flour - 6 tbsp. l.
• Baking powder - 5 g

For filling:

• Crucian caviar – 300 g
• Sour cream - 3 tbsp. l.

Preparation of the dough:

Beat eggs, salt and pepper. Continuing to beat, add sour cream. Mix the sifted flour with baking powder and slowly pour into the dough, continuing to beat until the flour dissolves in the egg-sour cream mixture.

Preparing the filling:

Add sour cream, salt and pepper to the caviar mixture.

Bakery:

Pour half of the text into a greased form, carefully lay out the caviar, pour in the other half of the dough. Bake for 45 minutes, preheating the oven evenly on top and bottom. If the pie is baked in a multicooker with a power of 800 W in the “Baking” mode, after 45 minutes it is turned over and baked for another 10 minutes. The taste of caviar is very delicate.

Two-layer crucian caviar pie with rice

• Caviar – 600 g
• Boiled rice - 3 cups
• Eggs - 3 pcs.
• Crushed or ground coriander - 2 pinches
• Mayonnaise - 3 tbsp. l.
• Sun-dried tomatoes - 6 pieces
• Cheese - 100 g
• Dill - 1 bunch

Cook and cool the rice, divide it into two equal parts.

Add chopped dill and tomatoes, chopped into thin strips, to the first part of the rice. Add salt to taste, stir.

Salt the caviar mixture and mix with coriander. Add the remaining rice to the mixture.

Beat the eggs, add mayonnaise to them.

Add half of the egg-mayonnaise mixture to the rice, the other half to the caviar.

Grease the mold generously with butter; you can arrange small pieces along the bottom and walls. Pour the caviar mass and smooth it out. Cover it with rice and sprinkle with grated cheese. Bake for half an hour at 180°, then 15 minutes at 160°. After turning off the oven, you do not need to remove it immediately. Let it cool slightly. Serve warm with sour cream and vegetable salad.

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 pike pie in the oven, do not forget to grease it with strong black tea - this will make the crust golden.

Ingredients

Remember that you can freely vary them - change the proportions and even add new elements to your taste in a pie with fresh pike - the recipe will only benefit from this. The more the pie matches your preferences, the more satisfaction you will get from it. But, before experimenting, it is recommended to prepare the pie according to the recipe at least once. Here are the ingredients we'll need to make the basic version of this recipe.

For the test:

For filling:

• 500 gr. pike;
• 4 large onions;
• 1 tsp salt;
• a pinch of ground pepper;
• a small stick of butter.

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.

Yeast pie with fish and braided rice

Peel the onions and carrots. Chop the onion into cubes, and grate the carrots on a coarse grater. Fry the vegetables. Cook over medium heat, stirring occasionally with a spatula, until lightly golden.

Rinse the rice, changing the water several times until it becomes clear. Pour cold water over the cereal in a ratio of 1 to 1. Cook until all the liquid has boiled away. At the same time, the rice will remain a little hard - don’t worry, the grain will come out while the pie is baking in the oven. Cool the finished rice and pour into a large bowl.

Send fried vegetables and finely chopped herbs there.

Fillet the fish (remove bones and skin), cut into small cubes. Almost any edible sea or river fish is suitable for making such a pie. Except for the small ones, you will have to spend a lot of time on thinning them. Instead of fresh or frozen fish, you can take natural canned fish.

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.

Hearty pie with pike and potatoes

1) Take a deep plastic bowl and mix flour, eggs and butter in it. Mix everything thoroughly either with your hands or with a mixer. The dough should be dense and without lumps. Then set it aside in the cold (not the freezer!) for 20 minutes.

2) While the dough is rising, you need to make the filling. Take the pike fillet and rinse a little under clean water. Carefully cut it into large square pieces and season with salt and pepper to suit individual taste. Set aside in a warm place for 10 minutes.

3) Meanwhile, chop the onion into rings and pass the carrots through a coarse grater. Cut the potatoes into thin strips and mix with carrots. Drain off excess liquid.

4) Preheat the oven slightly to 183 degrees. Roll out the dough into 2 flat cakes and make sides on them. Place pike fillet, potatoes and carrots tightly on the first part of the dough, and add onion rings on top. Cover the pie with the second flatbread and seal the edges slightly. Sprinkle herbs on top. Bake for 10 minutes. Serve the finished pie hot with tea. Bon appetit!

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.

“Queen of Rivers and Lakes -” goes well with any vegetables, cereals, dough and spices. This is a truly versatile fish.

Young housewives often don’t know how to cook pike deliciously. To surprise your family and friends, I suggest you prepare a closed pike pie with potatoes. You will receive well-deserved praise.

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!

Next, we get to preparing the rice and onion. We wash the rice grains and soak them in 1 liter of salted cool water for an hour and a half, after which we drain the water, rinse again and boil, immersing them in lightly salted boiling water (about 1 teaspoon of salt) for up to half an hour.

To get the white and fluffy cooked rice that you need to make a delicious pike and rice pie, you need to add a little lemon juice to it.

After the rice is boiled, place it on cheesecloth, strain and cool.

• Peel the onion, wash it and cut it into thin rings.
• Heat the olive oil (use a deep frying pan with a thick bottom) and put the onion rings in it.
• Stirring frequently, sauté over moderate heat, preventing the onion from overcooking.

Mix the sautéed onions with frying pan oil thoroughly with the previously prepared rice, salt and pepper to taste.

how to make pike pie

Let's prepare the pie dough

from pike, and then we’ll make the fish filling. Since the pike meat is a little dry, we’ll definitely add butter.

Opara

1. For the dough, take 1 tablespoon each of yeast, flour and sugar, mix and pour in 5 tablespoons of warm water. Stir well so that there are no lumps, cover with a towel and leave for 20 minutes to rise the dough.

2. Combine eggs with sugar, salt, add melted butter, sunflower, warm milk, dough. Gradually add flour and knead the dough. The dough should not stick to your hands.

3. Place the dough in a warm place to rise. The dough rises just as well as when making buns, recipe. While the dough is not yet ready, you can start preparing the filling for the pie.

Preparing the filling for the pie.

1. Clean the fresh pike, gut it, cut off the head, tail, fins, and rinse under running water. Cut along the ridge and use a sharp knife to remove the rib bones. Cut the fillet into oblong pieces.

2. Sprinkle the fish pieces with lemon juice, add salt and pepper and leave for 30 minutes.

3. Peel the onion and cut into half rings, add salt and lightly crush to release the juice. The more onions, the juicier the pie.

There is no need to fry the onions for the pie!

4. The dough is ready, divide into two parts, one larger (bottom), the other smaller. Roll out a large piece of dough and place it on a greased baking sheet. Place most of the onion on the dough, then lay out the pieces of fish and the onion again. Pepper, sprinkle with fish seasoning and lay out the chopped pieces of butter.

5. Cover the pie with the smaller half of the dough, pinch it in a circle and leave for 30 minutes to rise. fish pie

egg and place in a preheated oven at 180 C for 50 minutes.

The pike pie is ready, remove from the oven, cover with a towel and let it cool slightly.

Fish baking combines nutritional value and benefits for the body, which is why seafood so often becomes a filling for pies. But some options are used much less frequently. For example, not every housewife prepares pies with pike. But in vain, because this fish goes well with dough - and contains a huge amount of valuable microelements. So if you have this particular fish in your refrigerator, then pike pie will be an excellent solution. There are several options for how to prepare it, let's look at the most common one.