Cake with fish and rice - fragrant and satisfying homemade pastries, which can be created for filing for dinner, for lunch or as a treat to guests. There are many ways to diversify the final taste of the finished product, make it unusual, more refined and original.
How to cook a pie with fish and rice?
Fish cake with rice is prepared from yeast, sand or puff pastry. For the filling is suitable fresh fish fillets or canned food.
- Yeast dough for pie with fish and rice can be kneaded on milk, kefir or water, adding a different amount of baking or restricting to a portion of vegetable oil.
- Rice boil until ready.
- Fish, if necessary, get rid of bones, and the fillets are cut into slices and a little pripuskayut with fried onion onions.
- For the filling mix rice and fish, season with greens, dry herbs and spices if desired.
- Before baking, the surface of the cake is smeared with egg or yolk.
Fish pie with rice from yeast dough
A simple pie with fish and rice will be especially tasty if you take the fillet of mackerel for the filling and pre-marinate it in a mixture of spices and seasonings. In addition to peppermint, harmoniously complement the palette with ground coriander, thyme, tarragon or rosemary. Unchanged accompaniment of fish will be lemon juice.
Ingredients:
- egg - 1 piece;
- flour - 450 g;
- milk - 250 ml;
- sugar - 1 teaspoon;
- margarine - 200 g;
- yeast - 25 g;
- mackerel - 700 g;
- rice - 100 g;
- onion - 2 pieces;
- lemon juice - 1 tbsp. a spoon;
- vegetable oil - 20 ml;
- salt, pepper, spices.
Preparation
- Dissolve in warm milk, yeast and sugar, leave for 10 minutes.
- Add margarine, salt, flour, mix and leave for the approach.
- Smack the mackerel from the bones, cut, sprinkle with lemon juice, season with salt, pepper, seasonings, leave for 30 minutes.
- Boil rice, mix with fish and fried in oil onions.
- Arrange the pie with mackerel and rice, adding a filling to the dough.
- The product is baked for 30-35 minutes at 180 degrees.
Cake with minced fish and rice
Even easier and quicker is preparing a jellied pie with fish and rice. For the filling in this case, the ready-made fish is used, and the dough is kneaded without yeast. Instead of sour cream, you can take kefir of any fat content, and the baking powder should be replaced with half a teaspoon of soda, which is extinguished with vinegar or lemon juice.
Ingredients:
- eggs - 3 pieces;
- flour - 300 g;
- sour cream and mayonnaise - 200 g;
- baking powder - 1 teaspoon;
- minced fish - 400 g;
- rice - 100 g;
- onion green - 1 bunch;
- lemon juice - 1 teaspoon;
- salt pepper.
Preparation
- Boil rice, mixed with minced meat, salt, pepper, lemon juice and green onions.
- Of the remaining components, knead the dough as a muffin.
- Pour half the dough into a mold, distribute the filling, cover with the remainder of the pour.
- Bake a filling pie with minced meat and rice for 50 minutes at 180 degrees.
Pie with pink salmon and rice
A cake with pink salmon and rice is famous for its exquisite taste. If desired, the filbert of pink salmon can be replaced by a more fatty and juicy salmon, while excluding butter from the filling. Do not keep fish fillets for too long on a fire in a frying pan, but you just need to wait for the lightening of the slices from all sides.
Ingredients:
- eggs - 2 pieces;
- flour - 250 g;
- sour cream - 3 tbsp. spoons;
- baking powder - 1 teaspoon;
- fillet of pink salmon - 400 g;
- rice - 50 g;
- dill - 0,5 tufts;
- butter - 30 g;
- salt pepper.
Preparation
- Triturize margarine with flour.
- Add eggs, sour cream, salt, baking powder, mix, leave for an hour in the cold.
- Add oil to the oil, adding dill, butter, boiled rice.
- Arrange a pie with red fish and rice, placing in the form of a filling between two layers of dough.
- Bake the product for 30 minutes at 200 degrees.
Cake with salmon and rice poultry
Juicy and excessively fat when self-abused abdomens of salmon perfectly show themselves in the filling for pies. Particularly successful is the combination of a component with dryish rice, which absorbs juicy juices and will become more delicious and rich. Instead of onions, you can add green feathers.
Ingredients:
- eggs - 2 pieces;
- flour - 600 g;
- kefir - 250 ml;
- sugar - 20 g;
- oil - 50 g;
- yeast - 20 g;
- abdomen of salmon - 700 g;
- rice - 200 g;
- onions - 250 g;
- salt, pepper, spices.
Preparation
- From warm kefir, yeast sugar, butter and flour with salt, knead the dough, leave for 2 hours.
- Roll 2/3 of the test on a baking tray, distribute the boiled rice, onion and abdomen of the salmon on top.
- On top of the strip of dough.
- Bake a pie with salmon and rice 45 minutes at 180 degrees.
Pie with rice and canned fish
Even the housewives with a minimal culinary experience will get a delicious pie with canned fish . The ideal choice will be saury or tuna, but in the absence of suitable and sardine, mackerel. Piquancy will add added to the filling of green onions, which can be replaced with cut and fried in oil onions.
Ingredients:
- eggs - 2 pieces;
- flour - 250 g;
- kefir - 0,5 l;
- sugar, soda and salt - 10 grams each;
- oil - 50 ml;
- saury in oil - 1 pot;
- rice - 50 g;
- onion green - 1 bunch.
Preparation
- Knead the fish with a fork and mix with the butter with boiled rice and green onions.
- Connect the eggs with kefir and flour, adding soda, salt and sugar.
- Pour half the dough into a mold, distribute the filling on top, pour the remaining dough.
- Bake a pie with saury and rice 30 minutes at 200 degrees.
Cake with capelin and rice
The filling for a pie with rice turns out to be very budgetary, if you use a fresh capelin. Cleaning the fish from the bones will take some time, but the magnificent result compensates for all labor costs. The dough can be used any: yeast, ready-puffed or cooked shortbread according to the recommendations of this recipe.
Ingredients:
- sour cream - 200 g;
- butter - 200 g;
- flour - 400 g;
- capelin - 1 kg;
- rice - 100 g;
- oil - 50 ml;
- onion - 1 piece;
- salt, pepper, ground laurel.
Preparation
- Mix the flour with butter, sour cream and a pinch of salt.
- 2/3 of the test is distributed in the form.
- On top, boiled rice, fried onions, and then capelin without bones.
- Salt fish layer, pepper, sprinkle with laurel, cover with patterns or strips of dough.
- Bake cake with fish capelin and rice 45 minutes at 180 degrees.
Puff cake with fish and rice
Especially quickly it will be possible to cook fish cake with rice and egg, if you take as a flour base puff pastry. The product can be made open by decorating the surface with separate strips of dough or closed, placing the filling between two equal layers and making a few slits for the exit of steam.
Ingredients:
- puff pastry - 500 g;
- fillets of fish - 600 g;
- rice - 100 g;
- eggs - 3 pieces;
- oil - 40 ml;
- onion - 3 pieces;
- salt, pepper, spices.
Preparation
- Boil rice and eggs, chop and season fish fillets, fry onion in oil.
- Roll out the dough, complement the filling, placing layers of rice, onions, eggs and fish.
- Bake a pie with fish and rice for 40 minutes at 200 degrees.
Cake with sprats and rice
The tasters will surprise the tasters with original notes with a prepared pie with sprats. To make such baking can be still warm, or already cooled down, but preferably in the first day after baking. This will allow you to enjoy an exceptional balance of taste, which is somewhat lost with longer storage of the cake.
Ingredients:
- yeast dough - 800 g;
- sprats - 2 cans;
- rice - 150 g;
- eggs - 4 pcs.
Preparation
- Mix the yeast dough for any proven recipe or use the finished purchase, dividing it into 2 unequal parts.
- The portion is distributed more in the form, the boiled rice is placed on top.
- Then spread the mashed sprats with sprats together with butter, and then boiled eggs.
- Cover the filling with a second rolled out layer of dough, patch the edges.
- Bake a simple pie with fish and rice for 25 minutes at 200 degrees.
Lenten cake with fish and rice
On the days of Lent, it's time to make a delicious lenten pie . In this case, it is used to fill pollock fillets, which can be replaced by any other sort of fish or by completely taking ready canned fish. Will freshen the taste of the product and make it spicy added to the composition of greens.
Ingredients:
- water 250 ml;
- vegetable oil - 120 ml;
- flour - 500-600 g;
- fresh yeast - 30 g;
- sugar - 2 tbsp. spoons;
- fillets of pollock - 700 g;
- rice - 100 g;
- onion - 3 pieces;
- salt, pepper, spices, herbs.
Preparation
- Dissolve sugar and yeast in warm water, leave for 10 minutes.
- Add salt, oil and flour, knead the dough, leave for 2 hours.
- Distribute 2/3 of the dough in the form, spread the rice, fried onions, greens, and then slices of pollock.
- Cover the pie with pollack and rice with a second layer of dough, bake at 200 degrees.
Cake with fish and rice in the multivark
From any test, you can prepare a delicious fish pie in a multivark , using sliced fillets or canned food for filling. Using fresh fish, you should leave the rice a little damp, digesting it to the al dente state. So excess moisture will be absorbed by the croup and the cake will not be excessively wet inside.
Ingredients:
- flour - 500 g;
- egg - 1 piece;
- milk - 200 ml;
- sugar and salt - 10 grams each;
- dry yeast - 1 teaspoon;
- oil - 50 g;
- saury - 2 cans;
- rice - 70 g;
- onion - 1 piece;
- pepper.
Preparation
- From milk, yeast, sugar, flour and eggs, knead the dough, adding salt and oil.
- After 1.5 hours, the base is divided into 2 unequal parts, rolled out.
- Plast is stacked more in the bowl, distribute rice, fish and onions from above.
- Cover the product with a second layer, patch the edges.
- Prepare a pie with saury and rice in the multivarker in the "Bake" mode for 80 minutes.