To cook the puff pastry with one's own hand is not the most grateful occupation, but the caring manufacturer has supplied the shelves of our supermarkets with so many semi-finished sheets of dough that the need to puff over the folding and rolling out at home has disappeared. In recipes, we will again pay tribute to gastronomic progress, preparing fish pies on a puff-based basis.
Pie with rice and canned fish from puff pastry
Ingredients:
- brown rice - 50 g;
- butter - 45 g;
- fennel seeds - 5 g;
- white onion - 80 g;
- oyster mushrooms - 280 g;
- garlic denticles;
- canned salmon - 580 g;
- eggs - 4 pieces;
- puff pastry - 420 g.
Preparation
Before preparing a fish pie from canned food and puff pastry, the dough itself should be thawed and put the oven to a temperature of 220 degrees (the baking temperature of the dough may vary, check the instructions on the package for the product). In the meantime, you will have time to cook the rice and salvage the onions with fennel seeds in butter for about 8-10 minutes. Add the chopped oyster mushrooms to the onions and wait until the moisture evaporates, then put the garlic - a couple of denticles will be more than enough. Mix the roast with rice and canned fish.
Roll out the dough into a 35-cm square and transfer it to a greased form. In the center of the layer lay half of the filling, on top put three cooked eggs and cover them with the remaining portion of rice. Collect the edges of the dough and fasten together, grease the fish pie from the puff pastry with the canned remaining egg and leave to bake for half an hour.
Puff pastry with fish and potatoes
Old-fashioned English pies always look the same way: the baking dish is filled with the filling in the sauce, and on top is covered with a layer of dough, something like this we try to reproduce in the next recipe.
Ingredients:
- white onions - 95 g;
- milk - 750 ml;
- the laurel leaf;
- puff yeast dough;
- fish preservation - 890 g;
- eggs (hard-boiled) - 3 pieces;
- butter - 75 g;
- flour - 70 g;
- cream - 190 ml;
- parsley and dill.
Preparation
Cook the milk with a laurel leaf for 8 minutes, and then filter. Eggs are crushed and combined with fish canned food. On the melted butter we pass the flour a couple of minutes, pour the fragrant laurel milk and leave it to thicken. Add the cream and leave for another 5 minutes, meanwhile quickly frying onion rings. Mix the roast with sauce and greens, add fish and eggs, spread the filling into a baking dish and cover with a layer of puff yeast dough. The top is lubricated with milk or egg, and then bake a puff of puff yeast dough with canned fish for half an hour at 190 degrees.