Fish pie from puff pastry - recipes 'blitz'

Pies, poultry, pies - without baking it's impossible to imagine classical Russian cuisine. Of course, today you can buy anything in the store, but still, when the house smells of pies, it creates a special warm atmosphere. Many housewives do not like to bake pies too much. In their opinion, this takes too much time, and some types of test are very demanding. Experienced cooks know that it is better not to take a yeast dough in a bad mood, but a biscuit needs good flour and fresh eggs. And for a couple of hours, while the biscuit is in the oven, it's better to walk around the house on tiptoe so that the dough does not settle. Of course, all this is somewhat exaggerated, however, there are a lot of hassles with pies. Although the output can be found in any situation. For example, if you want to cook pastries easily and quickly, fish cake will be very handy. The whole secret of this appetizing bake lies in the original filling, and the flaky pastry can be purchased at the ready-made store.

Fish pie from puff pastry with potatoes and onions

To bake a fragrant and delicious fish cake, take a 500 grams package of dough. This will be enough for a company of four people. For the filling you need a fish fillet, pike-perch is best, but you can take tilapia, pike. In addition, we prepare green onions, dill and parsley (coriander), a few potatoes, olive oil, a little margarine and egg.

We wash the fish fillet, drain the liquid or dry it with a towel. We chop the greens, laying a few twigs of parsley to decorate the finished baking. Potatoes are cleaned and cut into slices.

Ready to put the dough on a cutting table in one layer and roll out to a thickness of half a centimeter. Cut out from this plate a rectangle with sides of 30 and 40 centimeters in length. We put in the middle of the test first fish and greens, then potatoes. Stuffing salt, pepper, add a drop of vegetable oil and close the edge of the dough "envelope", connecting the corners in the center. The edges of the pie diagonally can not be completely closed, leaving small holes in the corners and in the middle. From the remains of the dough, we cut out various figures using molds or a sharp knife. Lubricate the cake with an egg, decorate and place on a baking sheet, previously lubricated with a thick layer of margarine.
Heat the oven to 180 ° and send the cake to it for thirty minutes. After that, close the top of the pie with foil and bring it to the ready for another ten minutes or fifteen. The finished product acquires a light golden color.
We decorate the fish pie from the puff pastry with greens and serve it to the table still warm.

Puff pastry with salmon and fennel

This original recipe is borrowed from Greek cuisine. As you know, the Mediterranean people are not indifferent to seafood, and they try to add greens to all dishes. Not without reason, nutritionists around the world believe that the cuisine of Italy, Spain and Greece contributes to longevity and health. Pie fish from puff pastry with fennel is a delicious dish, to which you can serve white wine.

For 6 servings, you need to pack the dough (500 g), salmon fillet (500 g), fennel (one tuber, small), butter and vegetable oil - 25 grams, lemon, greens, egg to lubricate the baking.

The dough is divided into two parts and rolled two layers of the same size. We put one on a baking tray, pierce with a fork and bake until ready.

Cut the fish into pieces, salt-pepper and squeeze out the lemon juice. We leave to marinate.

For the filling with shredded straw, fennel root and lightly fry it in a frying pan in olive oil. Cut the greens and mix with vegetables.

We take from the oven a baked cake, lay out the fish on it, on top we lay out the vegetables with greens. The upper layer is notched so that holes for the steam are formed, spread over the filling, wrap the edges so that the filling does not spread. Lubricate the egg and send it to the oven for twenty minutes. Pie fish from puff pastry served with a light vegetable salad.

Open pie made of puff pastry with pumpkin and cheese

This pie is a real masterpiece, but you will not spend more than an hour preparing it.

It will take 250 grams of dough, 500 g of pumpkin (pulp), Adyghe cheese (150 g), dried tomatoes, canned in oil (8 pcs.), Cream fat (0.5 items), eggs (2 pcs.), Cheese ( 100 gr grated), corn flour (3 tablespoons), olive oil (2 tablespoons), lemon peel, salt, pepper, paprika and garlic ground, olives and greens for decoration.

We bake a pumpkin and cook it with mashed potatoes with the addition of butter, eggs and cream. We also add zest, cheese, flour, half of tomatoes (finely chopped) and seasoning to taste.

We put the dough in a high form so that the sides are formed. We spread the stuffing and bake for 40 minutes. We decorate the remaining slices of tomatoes and whole olives.

Bon Appetit!