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Ingredients

Serves:
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FOR THE CRUST
all-purpose flour 170 g
water lukewarm 100 ml
salt ½ tsp
vegetable oil 1 tbsp
FOR THE FILLING
rice 80 g
water 200 g
canned dog-salmon 2 cans 460 g
bulb onion 80 g
vegetable oil
ground black pepper
salt

Nutritional information

cal
147,18
prot
11,21
fat
3,49
carbs
18,07
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Fish and rice pie

Fish and rice pie

Ingredients

  • FOR THE CRUST

  • FOR THE FILLING

This flavourful fish and rice pie is very easy-to-make and quite satisfying. The thin vegan yeast-free crust and lots of filling won’t leave you indifferent. You can use any fish for the filling. The pie is good both with some tea or soup. You can use the same crust for any filling, e.g. potatoes with mushrooms, stewed cabbage or even chicken (if you’re not fasting).

Nadezhda Rahmanova

Recipe author

She is a lawyer by profession, but has worked in various fields. She was a model, an administrator in a casino, worked for several years in the internal affairs agencies (junior police sergeant). She liked working in the police department and dreamed of building a career, but fell ill with oncology and then she had to become a housewife. Since that time, she began to cook with enthusiasm, and a little later taking picture became a real passion. Nadezhda attends webinars on food photography, reads articles and books. Her photos with recipes sometimes fall on the pages of small culinary magazines. She loves animals very much, that's why dogs and cats live in the house.

Steps

1
Done

Step 1

Prepare the filling. Wash the rice thoroughly in the running water. Pour with some fresh water, add salt and cook till soft. Let cool till at room temperature. Peel the onion, wash and dice finely. Fry the onions with some oil till light golden. Transfer the fish to a bowl, remove the bones and mash with a fork. Combine the cooled rice, fried onions and fish. Season with salt and pepper to taste, add some stock or oil from the fish, if necessary. Mix everything up.

2
Done

Step 2

Make the crust. Dissolve the salt in the lukewarm water, add the oil. Mix everything and add the sifted flour in small parts.

3
Done

Step 3

You may need 20-30 g more flour but you should get smooth, soft and non-sticky dough. Knead the dough and cover with a towel. Leave at room temperature for 30 mins.

4
Done

Step 4

Preheat the oven to 180°C. Grease the baking form (we used a 20 cm) with some oil and dust with flour, shake off the excess. Divide the dough in half. If you want to decorate your pie, reserve some dough. Roll one part of the dough in a circle slightly bigger than the form, so that it covers the bottom and the sides (partially). Transfer the dough to the form and spread the filling on top in an even layer.

5
Done

Step 5

Roll the second part of the dough and cover the filling. Seal the edges and cut off the excess dough, if necessary. Pierce the dough with a fork several times.

6
Done

Step 6

If you want, brush the pie with some oil or water (if it’s not the Lent, you may use an egg as well). Bake in the middle of the oven till golden, 35-40 mins. When the pie is done, remove it from the oven and brush with some oil immediately, cover with a towel. Leave to cool slightly, and then cover it with a plate and turn it over carefully, so that the pie is upside down. Now cover the pie with a serving dish and turn over once again.

7
Done

Step 7

We recommend serving the fish and rice pie warm. Enjoy your meal! Store the pie in an airtight container and microwave before serving.

Fish and rice pie

This flavourful fish and rice pie is very easy-to-make and quite satisfying. The thin vegan yeast-free crust and lots of filling won’t leave you indifferent. You can use any fish for the filling. The pie is good both with some tea or soup. You can use the same crust for any filling, e.g. potatoes with mushrooms, stewed cabbage or even chicken (if you’re not fasting).
  • Автор рецепта:
  • После приготовления вы получите 8
  • Время приготовления: 1 hour 10 mins

Ингредиенты

  • 170 g all-purpose flour
  • 100 ml water
  • ½ tsp salt
  • 1 tbsp vegetable oil
  • 80 g rice
  • 200 g water
  • 460 g canned dog-salmon
  • 80 g bulb onion
  • vegetable oil
  • ground black pepper
  • salt

Способ приготовления

  • Prepare the filling. Wash the rice thoroughly in the running water. Pour with some fresh water, add salt and cook till soft. Let cool till at room temperature. Peel the onion, wash and dice finely. Fry the onions with some oil till light golden. Transfer the fish to a bowl, remove the bones and mash with a fork. Combine the cooled rice, fried onions and fish. Season with salt and pepper to taste, add some stock or oil from the fish, if necessary. Mix everything up.

  • Make the crust. Dissolve the salt in the lukewarm water, add the oil. Mix everything and add the sifted flour in small parts.

  • You may need 20-30 g more flour but you should get smooth, soft and non-sticky dough. Knead the dough and cover with a towel. Leave at room temperature for 30 mins.

  • Preheat the oven to 180°C. Grease the baking form (we used a 20 cm) with some oil and dust with flour, shake off the excess. Divide the dough in half. If you want to decorate your pie, reserve some dough. Roll one part of the dough in a circle slightly bigger than the form, so that it covers the bottom and the sides (partially). Transfer the dough to the form and spread the filling on top in an even layer.

  • Roll the second part of the dough and cover the filling. Seal the edges and cut off the excess dough, if necessary. Pierce the dough with a fork several times.

  • If you want, brush the pie with some oil or water (if it’s not the Lent, you may use an egg as well). Bake in the middle of the oven till golden, 35-40 mins. When the pie is done, remove it from the oven and brush with some oil immediately, cover with a towel. Leave to cool slightly, and then cover it with a plate and turn it over carefully, so that the pie is upside down. Now cover the pie with a serving dish and turn over once again.

  • We recommend serving the fish and rice pie warm. Enjoy your meal! Store the pie in an airtight container and microwave before serving.

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Pearl barley with red onion and sun-dried tomato
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