Crown versions of soft and tender mackerel pies. There is no time - I am preparing friable pastry from puff pastry. For breakfast or dinner I quickly make hearty jellied pastries. Without exaggeration, a deliciously delicious dish!
I draw attention to important points:
- For the filling I take fresh, frozen or canned mackerel. In the first case, if desired, the fish can be pre-boiled, pickled with spices and aromatic herbs, stewed or baked.
- Thaw fish fillets exclusively in cold water. Not only ice will remain in the hot liquid, but also most of the useful components of the product.
- So that when cutting the finished baking, the fish filling remains inside the baking dish (does not fall out), the shape of the product must be elongated.
Material Content:
Mackerel Jellied Pie
- Time: 45 minutes.
- Servings Per Container: 3 Persons.
- Calories: 208.84 kcal / 100 g.
- Purpose: lunch, dinner.
- Difficulty: simple.
List of ingredients:
- sour cream - 125 g;
- salt - 5 g;
- eggs - 3 pcs.;
- baking powder - 5 g;
- flour - 180 g;
- fresh mackerel (fillet) - 400 g;
- onion - 1 pc.;
- spice;
- sunflower oil - 25 g.
On a note! As a liquid base for making dough, kefir or unsweetened yogurt are suitable. To add extra flavor, add finely chopped fresh dill.
Cooking method:
- Peeled onions randomly chop and sauté in a frying pan in hot oil.
- Add the fish, after cutting into slices. I mix and stew the composition over low heat for 2-3 minutes.
- I add salt with spices and immediately remove the pan from the heat. The filling is ready.
- To get the dough, first beat the eggs with a whisk, then add sour cream and salt.
- In portions, I pre-sifted flour sifted together with baking powder. I knead a homogeneous composition, similar in consistency to a blank for fritters.
- I coat the baking dish with oil from the inside. I pour half the cooked mass to the bottom.
- I distribute the cooled filling on top, cover with the remaining dough.
- I send the form to the oven, bake for half an hour at 180 ° C.
When the cake is lightly browned, I pierce the dough with a match to check readiness. If she stays clean, I get a treat from the oven.
Puff pastry
- Time: 60 minutes.
- Servings Per Container: 4 Persons.
- Calories: 235.84 kcal / 100 g.
- Purpose: breakfast, lunch, dinner.
- Difficulty: simple.
Ingredients:
- puff pastry - 500 g;
- mackerel (without skin and bones) - 200 g;
- onion - 1 pc.;
- potatoes - 3 pcs.;
- ground pepper;
- salt.
Advice! Use strong sweet tea to get an amazing golden crust on the cake. Appetizing shop pastries are processed with just such a drink.
Cooking Technology:
- I wash the fish, remove the insides. I divide the carcass with a sharp knife along the ridge into two parts. I remove the vertebra, costal bones and remove the skin.
- Cut the remaining fillet into slices 1.5 cm thick.
- I cut the peeled potatoes into thin slices, divide them into halves.
- I chop the onions arbitrarily.
- I roll out the dough into a rectangular 5 mm thick layer.
- In the middle I spread the filling in layers: potatoes (sprinkle with salt and pepper) - onion - fish. On the sides, for the most part, I leave free sections of 6 cm.
- From the filling to the edges of the dough with a sharp knife, I make oblique cuts with a “herringbone” so that I get “ribbons” up to 3 cm wide.
- I bind each strip from above “crosswise”.
- I shift the workpiece onto a greased baking sheet.
- Bake for 40–45 minutes at 200 ° C.
I take the cake out of shape, carefully move it to the wire rack. I grease the surface of the product with fat (oil, margarine), cover with a towel. When the refreshment has cooled, I serve it.
Mackerel Jellied Pie
Ingredients
- 125 g Sour cream
- 5 g Salt
- 3 PC. Eggs
- 5 g Baking powder
- 180 g Flour
- 400 g Fresh mackerel (fillet)
- 1 PC. Onion
- taste Spice
- 25 g Sunflower oil
Step-by-step instruction
- Peeled onions randomly chop and sauté in a frying pan in hot oil.
- Add the fish, after cutting into slices. I mix and stew the composition over low heat for 2-3 minutes.
- I add salt with spices and immediately remove the pan from the heat. The filling is ready.
- To get the dough, first beat the eggs with a whisk, then add sour cream and salt.
- In portions, I pre-sifted flour sifted together with baking powder. I knead a homogeneous composition, similar in consistency to a blank for fritters.
- I coat the baking dish with oil from the inside. I pour half the cooked mass to the bottom.
- I distribute the cooled filling on top, cover with the remaining dough.
- I send the form to the oven, bake for half an hour at 180 ° C.
