Your most delicious pie with cabbage and fish! Pies with cabbage and fish are an incredibly tasty combination! Pie with cabbage in the shape of a fish.
Pies with cabbage and fish from are traditional baked goods in the culinary traditions of different nations. Such pies are especially good for the cold season, and you can use either fresh white cabbage or pickled cabbage (of course, in this case it should first be thoroughly washed).
Pies with cabbage and fish can be made from different types of dough, for example, puff pastry (it’s good to make small pies) or from kefir dough. The dough can be bought in supermarkets, home kitchens or catering establishments, or you can make it yourself (which, of course, is preferable, so you will be exactly sure of the products that you used to prepare it).
Recipe for open pie with cabbage, rice and fish
Ingredients:
- high-grade wheat flour - about 2 cups;
- milk – about 250 ml;
- sugar – 1 tbsp. spoon;
- yeast – 2 teaspoons;
- natural butter – about 100 g;
- chicken egg – 1-2 pcs.;
- salt – 1 pinch;
- white cabbage – about 200 g;
- fish fillet (for example, hake or cod) - about 200 g;
- boiled rice – about 200 g;
- onion – 1 pc.;
- egg yolk – 1 pc.;
- various fresh greens;
- lemon – 1 pc.
Preparation
Simmer the peeled onion and shredded cabbage in a cauldron until tender. Boil the washed rice without stirring and drain the excess liquid. You can rinse with boiled water if the rice is not crumbly.
Defrost the fish fillet in a colander and prepare the dough at the same time. Mix slightly warmed milk with 2 tablespoons of flour and sugar. Add yeast and softened butter. Mix and place in a warm place for 30 minutes. After this time, add eggs and sifted flour little by little to the dough. Knead and knead the dough thoroughly with your hands, then place in a warm place for 30-40 minutes. Knead and mix. We repeat the cycle twice.
Cut the fish fillet into small oblong pieces (strips). Add a little salt, sprinkle with lemon juice and season with dry spices. After some time, drain the juice.
Divide the dough into two unequal parts. From the larger lump, roll out a round cake of medium thickness. Place it on a baking sheet greased with oil (you can line it with oiled baking paper). From the smaller part we roll out “sausages”, from which we make a side and strips for the “grid”. First put rice mixed with cabbage on the dough, and on top - pieces of fish and herbs. We perform the “lattice”. Now open, place the rice and fish in the oven, preheated to a temperature of 180-200 degrees C. Bake the pie for about 25-30 minutes. Brush the finished pie with egg yolk.
The pie can be served either warm or cold.
Quick pie with cabbage and fish on kefir
Ingredients:
- chicken egg – 2 pcs.;
- medium fat kefir - about 400 ml;
- high-grade wheat flour - about 3 glasses;
- salt – 1 pinch;
- baking soda – 1 pinch;
- onion – 1 pc.;
- sauerkraut – about 300 g;
- fish fillet (or canned fish) – about 300 g;
- various fresh greens;
- ground black pepper.
Preparation
Mix eggs with kefir, salt, soda and beat lightly. Gradually adding sifted flour, knead the dough approximately as thick as pancakes.
For the filling, wash the cabbage and place in a colander, cut the onion into quarter rings, and cut the fish into small oblong pieces (if canned, then mash). Let's mix everything.
Grease a refractory pan with oil. Place half of the dough (or rather, pour it) into the mold, then add a layer of filling. Lightly pepper, sprinkle with chopped herbs, then add the top layer of dough (slightly thinner than the base layer).
Bake the pie in the oven for about 25-30 minutes at medium temperature. Brush the finished pie with egg yolk.
A pie with cabbage and fish turns out to be tasty and satisfying. You can prepare the filling from fresh and canned fish; in addition, you can experiment with types of dough. Lovers of fluffy and soft baked goods will prefer a yeast pie, and those who like a lot of filling on a thin base will like the option made from shortcrust or puff pastry.
Most often, pies with cabbage and fish filling are made closed so that the products remain juicy and do not dry out during baking. And for steam to escape, you must make several holes in the upper part, otherwise the cake will swell or burst.
You can use any dough for such baking. Both the traditional version with yeast and ready-made puff pastry are suitable. You can also prepare a sand base or jellied pie from batter mixed with eggs and fermented milk products.
As a rule, pre-prepared cabbage is placed in the filling. It can be simmered with the addition of water or milk, fried or stewed. Only early young cabbage can be placed raw, after lightly rubbing it with salt.
But fish can be placed both raw and pre-cooked. Of course, you need to use boneless fillets. You can choose the type of fish at your discretion; both red and white fish will do.
If you decide to use canned food, it is better to take the option prepared in its own juice. Pies with saury, tuna or salmon are especially successful.
Interesting facts: It is believed that in ancient times pies were used as an alternative to dishes. Pies are the perfect combination of bread and main dish, and can be eaten without the use of cutlery.
Quick recipe with cabbage and fish balls
Another quick recipe for jellied pie made with cabbage and fish balls.
Dough:
- 250 gr. sour cream;
- 150 gr. flour;
- 3 eggs;
- 0.5 teaspoon salt;
- 1 teaspoon baking powder;
- 0.5 teaspoon sugar;
- 150 gr. hard cheese.
For the meatballs:
- 350 gr. fish fillet;
- 400 gr. red cabbage;
- 50 gr. rice;
- 1 onion;
- 1 egg;
- 1 teaspoon of tomato paste;
- a small bunch of dill;
- spices and salt to taste.
Shred the cabbage and simmer in a small amount of water until soft. Let cool. We pass through a meat grinder or chop the fish fillet in a blender with the addition of an onion and prepared cabbage. Add egg, tomato paste and pre-boiled rice to the minced meat, add salt and spices to taste. If the fish mass turns out to be too liquid, then you can add a little breadcrumbs or semolina flour to it. After this, you need to let the minced meat stand so that the cereal swells.
Roll into small meatballs from the prepared minced meat, place them on a plate and temporarily place in the freezer.
Prepare the dough. Mix raw eggs with sour cream, beat this mass with a mixer. Add sugar, salt and baking powder. Then add flour little by little, constantly stirring the mixture. You should get a thin, viscous dough.
Grease the mold from the inside and place the dough in it. Then distribute the meatballs over the surface of the pie. Place them in even rows, slightly pressing them into the dough. Sprinkle the top of the pie thickly with grated cheese. Cook for thirty to thirty-five minutes in the oven at 1820 degrees.
Pie with cabbage and fish made from yeast dough
Traditionally, fish pies are baked. Here is one option that is easy to bake even for a novice home cook.
- 450-500 gr. flour;
- 1 glass of milk (whey, water);
1 egg; - 2 tablespoons vegetable oil;
- 1 teaspoon sugar;
- 1 teaspoon dry yeast;
- 0.4 teaspoon salt;
Filling:
- 400 gr. cabbage;
- 200 gr. sea fish fillet;
- 100 ml vegetable oil;
- spices to taste.
Additionally:
- 1 egg;
- 20-30 gr. butter;
- 2 tablespoons of vegetable oil.
Stir yeast in warm milk with added granulated sugar. Let it sit for 10-15 minutes so that the yeast has time to activate. Then add the beaten egg, salt, vegetable oil to the risen yeast, mix. Then gradually add flour, stirring constantly. When the mass becomes thick, put it on a table dusted with flour and knead with your hands until it stops sticking to the surface and fingers. Place the prepared dough in a warm place to rise, covering the bowl with the dough with a lid or a clean towel. It will be ready in 40-60 minutes.
Read also: Sauerkraut Pie – 7 Flavorful Recipes
Finely chop the cabbage, cut the fish fillet into small cubes. Place the cabbage in a frying pan with oil and fry for 5-10 minutes. Then add the fish to the cabbage and continue cooking everything together until done, adding salt and spices. Cool the finished filling.
Divide the dough into three unequal parts. The largest one will become the base of the pie, the middle one will become the lid, and the smallest one will be used for decoration. Roll out most of it into a layer half a centimeter thick. Transfer to a baking sheet or place in a mold. Be sure to grease the baking dish with vegetable oil. Distribute the filling on top.
Cover with a second piece of dough, which needs to be rolled out thinner (0.3 cm). Roll out a small piece and cut out figures from it for decoration. Leave the product in a warm place for twenty minutes, then brush with beaten egg. Bake at 180 degrees for forty to forty-five minutes. Grease the finished hot pastries with butter, let stand for 15 minutes, after which you can serve.
Pie with sauerkraut and fish fillet
A pie made with sauerkraut and chum salmon fillet or other red fish has an interesting taste.
- 150 ml milk;
- 100 gr. butter butter dough and another 30 gr. for frying cabbage;
- 2 eggs (1 for the dough and 1 for greasing);
- 400-450 gr. flour;
- 1 teaspoon dry yeast;
- 1 teaspoon sugar;
- 0.5 teaspoon salt;
- 400 gr. red fish fillet (chum salmon, pink salmon, etc.);
- 300 gr. sauerkraut;
- vegetable oil for the mold.
Preparing “quick” yeast dough. Mix flour with instant yeast and salt. In another bowl, mix melted and cooled butter with beaten egg and sugar. Mix both prepared mixtures, you should get a soft dough that does not stick to surfaces. Place the dough in a strong plastic bag, release the air from it and tie it, leaving some free space in the bag for rising. Leave in a warm place for about forty minutes.
It is convenient to use ready-made fillets for the filling, but you can also take a whole fish and fillet it yourself, carefully selecting all the bones using tweezers. Cut the fillet into small cubes, sprinkle with spices, you can add salt, but keep in mind that sauerkraut is already salty.
Squeeze the cabbage; if it is very sour, then rinse it in cold water first. Fry the cabbage in butter, add a couple of tablespoons of water, and simmer over low heat for about fifteen minutes. Let cool.
Roll out the finished dough into a round layer. Place the cooled cabbage in the center of the layer and distribute the fish pieces on top. Lift the edges of the dough cake and pinch it at the top above the filling so that there is a hole in the center. Our pie looks like a big cheesecake.
Advice! It is convenient to form the cake on a silicone mat or spread baking paper. Then you can transfer the pie to a baking sheet along with the “backing”.
Let the product stand for 151 minutes, then brush with beaten egg and cook at 180 degrees for approximately 40 minutes. Cover the finished product with a towel and leave to “rest” for fifteen minutes. Then you can serve.
Butter pie with red fish and two types of cabbage
Another version of the pie with red fish and two types of cabbage - broccoli and white cabbage. Yeast pie dough mixed with cream.
Opara:
- 150 ml cream;
- 150 gr. milk;
- 2 tablespoons sugar;
- 1 packet (11 g) instant yeast.
Dough:
- 2 eggs;
- 1 teaspoon salt;
- 130 ml vegetable oil;
- 450-500 gr. flour.
Filling:
- 500 gr. red fish fillet (salmon, chum salmon, salmon);
- 1 onion;
- 300 gr. white cabbage;
- 300 gr. broccoli.
- 1 tablespoon each of vegetable and butter;
- spices and salt to taste.
We start with the dough. Heat the milk and cream to a temperature of 37-39 degrees, stir in sugar and yeast and 6 tablespoons of flour. Cover the dish with a lid and set aside for half an hour
Beat the egg with salt, sift the flour. Pour the egg and butter into the suitable dough, add flour and knead the dough. It turns out very soft and tender. Let it sit in a warm place for about one hour.
Preparing the filling: Finely chop the onion and fry it in a mixture of butter and vegetable oil. Shred the white cabbage, add salt and rub with your hands, add to the onion, and fry for about five minutes. Then add a couple of tablespoons of water and simmer over low heat until the vegetables are soft. Place on a sieve to drain excess liquid.
Disassemble the broccoli into florets and boil for 5-7 minutes in salted boiling water. The cabbage should remain a little firm. Cut the fillet into cubes, add salt and pepper.
Separate one third of the finished dough and roll it into a round layer. Place it on a greased baking sheet. Then we begin to lay out the filling in layers - white cabbage, broccoli, fish. Repeat the layers again. Roll out the second part of the dough into a large flat cake and cover with the filling. We get a dome-shaped pie.
We pinch the edges well. If desired, you can decorate the pie with dough figures. Let the cake sit for fifteen minutes, then brush the top with beaten egg and place in the oven. Cook at 180 degrees for about forty minutes.
Read also: Cauliflower Pie – 10 Unusual Recipes
Open yeast pie with cabbage and fish
You can also make an open yeast cabbage pie with cabbage and fish fillet. It will be prepared from ready-made dough, which you can buy in the store or prepare in advance according to your favorite recipe.
- 700 gr. ready-made yeast dough;
- 500 gr. fish fillet, you can take any fish that does not have bones;
- 2 onions;
- 400 gr. cabbage;
- 4 tablespoons of sour cream or homemade mayonnaise;
- 4 eggs;
- 3 fresh tomatoes or 1 tablespoon of tomato paste;
- oil for frying and for molding.
Cut the fish fillet into small pieces, add salt and sprinkle with spices. Fry finely chopped onion in oil, add finely chopped cabbage to it and cook over low heat, stirring occasionally until tender. Salt and add your favorite seasonings. Beat the eggs with the addition of sour cream or mayonnaise. If there are no tomatoes, add tomato paste to the filling and mix. If there are tomatoes, then they need to be cut into thin circles.
Place the rolled out dough into the mold, making high sides. We distribute the cabbage on it, lay the fish on top of the cabbage, cover it with tomato slices and pour the filling over it. Bake at 180 degrees for about fifty minutes.
Kefir pie with canned fish and cabbage
Much faster, you can prepare a simple pourable pie and fill it with mayonnaise and canned fish.
- 125 gr. mayonnaise;
- 125 gr. kefir;
- 6 eggs (3 raw - in the dough and 3 boiled - in the filling);
- 1 teaspoon baking powder;
- 1-1.5 cups flour;
- 300 gr. cabbage;
- 1 can of canned fish;
- 1 onion;
- vegetable oil for frying and shaping;
- salt and spices to taste.
Chop the onion and cabbage thinly and fry in vegetable oil. Add salt and spices, simmer covered over low heat until tender, cool. Open the can and mash the fish with a fork. Cut boiled eggs into cubes and mix with fish.
Prepare the dough: pour kefir and mayonnaise into a bowl, add baking powder and a little salt (mayonnaise is already salty, keep this in mind). Break the eggs and beat everything together. Add flour little by little, stirring the mixture. When it looks like pancake dough, stop adding flour.
Lubricate the mold (one-piece) from the inside. Place some of the dough into the mold and level it out. Then spread the cabbage in an even layer, distribute the fish and eggs on top and cover the filling with dough. Bake for forty minutes at 180 degrees.
Batter pie with fresh cabbage and fried fish
If you have fried fish left over from lunch, you can quickly prepare a pie for dinner
If the cabbage is young, then it needs to be chopped very finely, add salt and mix. No need to grind. Winter cabbage needs to be blanched, otherwise it will remain tough. Pour salted boiling water over the shredded cabbage and boil for 5-7 minutes. Then drain the broth, cool the cabbage and squeeze. Divide the fried fish into small pieces, removing the bones.
To prepare the dough, break the eggs into a bowl, add sour cream and mayonnaise, add baking powder and a pinch of salt. Add flour one spoon at a time, mixing well. The dough should remain semi-liquid, similar in thickness to sour cream. You can add finely chopped herbs to the dough.
Place some of the dough into the greased pan and level it out. Spread the cabbage in an even layer and distribute pieces of fried fish on top. Cover the filling with dough. You can sprinkle sesame seeds on top. Bake for 35-40 minutes at 190 degrees.
Fish pie with cabbage made from shortcrust pastry
Cabbage pies are rarely baked from shortcrust pastry. Meanwhile, such pastries are very tasty, the base of the pie is crispy, and the filling is very juicy.
Dough:
- 2 cups of flour;
- 1 egg and 1 more yolk;
- 200 gr. butter;
- 0.5 teaspoon of salt.
Filling:
- 150 gr. cabbage;
- 200 gr. fish fillet;
- 1 onion;
- frying oil;
- 1 yolk for lubrication.
Rub the cold butter into a bowl with sifted flour and rub until crumbly.
Advice! To prevent the butter from sticking to the grater, its surface should be frequently sprinkled with flour. And the oil itself should be very cold, so it should be kept in the freezer until ready.
Add salt, one whole egg and one yolk to the crumbs. Quickly knead the dough. Wrap it in a bag and put it in the refrigerator.
Fry the chopped onion in oil, then add finely chopped cabbage and diced fish fillet. Fry everything together over medium heat until done. Add salt and spices to taste. Let cool. The filling should be completely cold. If you put the warm mixture on the shortbread dough, the butter will melt and the base of the pie will not be so crispy and crumbly.
22.08.2018 15:34
Find here delicious, unusual and time-tested recipes for cabbage and fish pies.
In our culture, pie is a symbol of home comfort and prosperity; many traditions are associated with it. So why not treat yourself and your family to some fragrant and satisfying pastries.
Yeast pie with fish and cabbage
Products:
- yeast 50 gr
- water or milk 200 gr
- wheat flour 3 cup
- chicken eggs 4 pcs.
- honey 50 gr
- white cabbage 600 gr
- olive oil 30 g
- lemon ½ pcs.
- bulbs 1 pc.
- hake 700 gr
- 2 egg yolks for greasing the pie.
- spices, coarse salt to taste
A delicious pie will decorate a gala or quiet family dinner. The dough turns out very fluffy, soft, sweetish, and the filling is juicy and aromatic. It doesn't cook very quickly, but you don't have to do any complicated steps. At the end, you can decorate the cake with braids, braiding, flowers or other molded shapes.
How to make yeast pie with fish and cabbage:
Let's mix the dough. To do this, dilute the yeast in warm water (milk), add 30 g of flour and honey. Stir until smooth and wait 30-40 minutes for the dough to ferment. When it has quadrupled in volume, add eggs, butter and flour.
Knead the dough well with your hands, adding flour if necessary. It should turn out elastic, soft, and not stick to your hands. Now put the dough in a pan, cover with a towel and send to a warm place for 90 minutes.
Separate the fish fillet from the bone, add salt, cut into pieces and fry together with onion cubes until a crust appears.
Shred the cabbage, add salt, add lemon juice and press well with your hands until it becomes soft.
Divide the dough into 3 parts: large, medium and small. Roll out a large piece to 15 mm thick and place on a baking sheet. Place the filling and cover with the rolled out dough (middle piece). We use the remaining part for decoration.
The formed pie should be greased with beaten yolk with a fork and placed in the oven, preheated to 200°C, for 30-40 minutes.
Option with canned fish
Incredibly tender and juicy fish pie. It is prepared quickly and simply, but is usually eaten the same evening! You can replace the tuna in the recipe with any other canned fish, it will still turn out delicious.
Products:
- corn flour - 115 gr;
- 60 grams of wheat flour;
- milk - 100 g;
- margarine - 85 gr;
- baking powder - ½ teaspoon;
- 2 chicken eggs;
- canned tuna in oil - 400 g;
- lemon;
- tomato paste - 30 g;
- medium onion head;
- 700 grams of fresh cabbage;
- 2 carrots;
- grated nutmeg;
- salt, ground red pepper.
How to make a pie with cabbage and canned fish:
Prepare the filling. Finely chop the cabbage. Grind the carrots and cut the onion into cubes. Fry the vegetables in vegetable oil, add salt and simmer covered for 10-15 minutes.
Separate the tuna from the filling, mash, combine with cabbage, nutmeg, tomato and egg.
Mix corn and wheat flour, add salt and baking powder. Pour in milk, melted margarine, 1 egg and knead the batter.
Now grease the mold with margarine, line it with parchment and place lemon slices on it.
Place the filling on the lemons, fill with the prepared dough and bake in the oven for 30 minutes at 200°C. Cool the finished pie, turn it over so that the lemon slices are on top, decorate with herbs and serve.
Pie with cabbage and catfish
Catfish is a very tasty and juicy boneless fish. Its only drawback is the characteristic smell of river silt. To get rid of it, the fish should be marinated a little in white wine or lemon juice. This delicate fish pie has an incredible spicy aroma, and its consistency is somewhat reminiscent of a fish casserole.
Products:
- som - 1 kg;
- juice of 1 lemon;
- white cabbage - 600 g;
- dill - 70 gr;
- parsley - 100 gr;
- spinach - 100 gr;
- mayonnaise - 130 gr;
- wheat flour 150 gr;
- 3 eggs;
- 130 grams of kefir;
- 1.5 teaspoons baking powder;
- pepper and salt to taste.
How to make a pie with cabbage and catfish:
Rinse the fish well, remove the entrails, separate the meat from the bones and skin. Cut the catfish fillet into small pieces, add salt and marinate in lemon juice for 15-20 minutes.
Finely chop the cabbage, parsley, spinach, add salt and knead well with your hands until the juice appears. Add fish pieces to the vegetables.
Mix eggs with mayonnaise and kefir. Add flour, baking powder and finely chopped dill. The consistency of the dough should resemble thick sour cream.
Grease the frying pan with sunflower oil. Place half of the batter on it. Place the filling on top and pour in the remaining dough. Place the pie in an oven preheated to 180°C and bake for 40-50 minutes.
Multicooker recipe
A wonderful combination of old and new. It turns out that you can cook a traditional Russian pie in a slow cooker.
It turns out - you'll lick your fingers! The soft and airy dough securely frames the filling and prevents it from leaking, which makes the pie very juicy. This pastry has a unique taste, slightly sour, with a pronounced fishy aroma.
Products:
- 400-500 g flour;
- 25 grams of yeast;
- 125 g milk;
- egg;
- 125 grams of creamy margarine;
- 50 grams of granulated sugar;
- 0.5 teaspoons of soda;
- 300 gr. sauerkraut;
- 2 onions;
- pollock fillet - 500 g;
- salt, spices, vegetable oil for frying.
How to cook a pie with cabbage and fish in a slow cooker:
You need to heat the milk and dissolve the yeast in it. Soften the margarine, put it in the dough, add the egg, sugar, soda and mix well. Add flour, knead the dough with your hands and place it in the slow cooker for proofing. To do this, select the “Multi-cook” operating mode, set the temperature to 40°C, close the lid and press the “Start” button. We wait 30 minutes.
Cut the onion into cubes. Switch the multicooker to the “Frying” mode, add 2 tablespoons of sunflower oil to the container and fry the onion until golden brown, add sauerkraut. Simmer everything together for 10-15 minutes.
Pollock fillet should be washed, dried with a towel, and cut into large pieces. Then sprinkle the fish with lemon juice, salt and pepper.
Divide the dough in half. Grease the bottom of the multicooker pan well and line it with parchment paper or foil.
Distribute some of the dough evenly over the bottom of the pan, making high sides. Lay out the cabbage, then the fish.
Cover with the remaining half of the dough. Pinch the edges of the pie well in a circle. Set the multicooker to “Baking” mode. After 1 hour, turn the pie over to the other side and bake for another 20 minutes. The cooled pie can be served.
Bon appetit!
Do you want to make a ruddy pie made from yeast dough with a juicy filling of cabbage and fish? This pastry is suitable for both everyday and holiday table. It turns out aromatic, with a thin layer of tender dough. More often, a pie with such a filling is prepared closed so that the filling retains its juiciness. I like cabbage and fish pie warm.
First, I prepare the products according to the list.
Sift the flour into a bowl and mix it with dry fast-acting yeast. I add warm water, salt, sugar, vegetable oil, egg and sour cream.
I thoroughly knead the soft dough. This can be done using a bread maker. I cover the dough and let it rise twice.
At this time I prepare the filling. I cut the onion into cubes.
Pour vegetable oil into a heated frying pan and add chopped onions.
I fry it until golden brown.
I cut the fish fillet into small cubes (about 1*1 cm).
I transfer it to a bowl, salt and pepper to taste, and stir.
Place chopped cabbage in a preheated frying pan and add cream.
Simmer the cabbage over low heat until the cream evaporates.
I salt it to taste, add dry dill, and stir.
And here is the dough that has risen twice!
I knead the dough and divide it into 2 parts, since my oven is small and I bake 2 pies from the given amount of ingredients. I divide each of the two parts of the dough into 2 more parts - a large one (for forming the bottom and walls of the pie) and a smaller one (for the top of the pie). I grease the mold with vegetable oil and line the bottom and sides of the mold with rolled dough.
I place the prepared cod fillet in the form with the dough.
Then – fried onions.
I spread the stewed cabbage on top of the onion.
I cover the filling with a rolled out smaller piece of dough and pinch the edges.
I got 2 pies - round (tin diameter - 22 cm) and rectangular (tin size - 25*18 cm). I cover the cake pans with film and let them increase in size by about 2 times.
In a cup, combine vegetable oil and cream, and using a pastry brush, generously grease the top of the pies.
I bake fish pies with cabbage in a preheated oven at 190 degrees until golden brown (about 35 minutes).
The pie with cabbage and fish was a success!
I take the cake out of the mold onto a board and let it stand for a while.
I cut it into small pieces and serve.
Enjoy your meal!
Step-by-step recipes for pies with cabbage and fish made from puffed yeast, quick aspic, store-bought puff pastry and other types of dough
2018-01-14 Marina VykhodtsevaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
8 gr.
4 gr.
Carbohydrates
17 gr.140 kcal.
Option 1: Classic pie with cabbage and fish (yeast dough)
Classic fish pies with cabbage are traditionally made from an airy, soft, but time-consuming dough. Dry yeast is increasingly used, since it is now difficult to buy a pressed product in a store. For the filling you will need cod fillet, you can replace it with other fish.
Ingredients
- 0.5 kg flour;
- 0.7 kg cabbage;
- 10 g yeast;
- 3 onions;
- 150 g sour cream;
- 100 ml water;
- 2 eggs;
- 100 g carrots;
- 25 g sugar;
- salt pepper;
- 700 g cod fillet;
- 100 ml oil.
Step-by-step recipe for a classic pie with cabbage and fish
We start kneading by activating dry yeast. To do this, combine them with sugar and dilute with warm prescription water, add 1-2 tablespoons of flour, mix, leave for a quarter of an hour. In the meantime, separate one yolk, the remaining white, a whole egg and 5 tablespoons of vegetable oil, mix with sour cream and salt.
As soon as the yeast mass begins to bubble, add sour cream to it. It is important to use warm products so as not to slow down the process. Mix everything thoroughly, add flour, prepare the usual dough for pies, pies, but just don’t beat it too much, let it be soft, spread slightly on the table. Transfer to a saucepan and cover with a towel. Let it sit in a warm place for a couple of hours.
Cut the cod fillet into cubes, sprinkle with salt and pepper, stir, and leave to marinate.
Chop the cabbage and carrots into strips, cut the onion in any way. Fry the vegetables in a frying pan in the remaining oil, then cover, add a spoonful of water and simmer a little.
Cool the cabbage, mix it with the fish, which has already been salted and marinated with spices.
Remove the dough from the pan (or bowl) in which it came, divide, roll out two flat cakes, immediately place one on a baking sheet or in a mold, distribute the filling. Make several holes in the second flatbread and transfer it to the filling. Pinch the edges of the cakes. Leave the pie for 15 minutes.
Dilute the yolk with a teaspoon of water and stir well. Grease the top and sides of the cake. Bake for 25-30 minutes at 200 degrees.
It is not necessary to brush the cake with yolk. You can cover it with a thin layer of butter, but after baking.
Option 2: Quick pie with cabbage and canned fish
For the filling, you can use canned food in oil or any type of fish in its juice, but it is especially tasty and aromatic with saury. It is ideal for pies. The dough here will be the easiest to prepare and affordable - puff pastry. You just need to defrost it and roll it with a rolling pin.
Ingredients
- 500 g dough;
- can of fish;
- 3 tablespoons of oil;
- 0.6 kg cabbage;
- bulb.
How to quickly cook fish pie with cabbage
You need to start with the filling so that the cabbage cools down at least a little. Chop the onion and fry. Add cabbage to it; if it doesn’t fit in the frying pan, you can mash it a little. Fry for a couple of minutes, cover and let simmer a little more. Spices to taste.
Opening the fish. We break the pieces, remove the ridges, mash everything with a fork, and send it to the cabbage. Stir.
Roll out the dough so that it does not turn out too thick, form a regular pie, placing the filling between the layers. We make several holes on top. And immediately set it to bake. Cook at 220 degrees until golden brown.
In the store you can find yeast and yeast-free puff pastry. Absolutely any of these options are suitable for this pie.
Option 3: Fish pie with cabbage made from batter
Jellied pies are easy to prepare and can also be classified as quick options. The dough for this fish pie with cabbage can be kneaded with fermented baked milk, kefir, yogurt, whatever you can find at home. Therefore, the ingredients simply indicate the total amount of fermented milk product.
Ingredients
- 500 ml fermented milk product;
- 3 eggs;
- 400 g fish fillet;
- 10 g soda;
- 1 onion;
- 0.26 kg flour;
- 0.3 kg cabbage;
- 7 tablespoons of oil.
Step by step recipe
Fry the onion and cabbage in three tablespoons of vegetable oil (reserve the rest for the dough). Season with spices.
While the filling is cooling, beat the eggs with salt and pour the fermented milk product into them. It's good if it's warm or at least room temperature. Add soda. You can add a couple of teaspoons of sugar, then the cake will have a more beautiful color. Mix everything well.
At the end, add flour and add vegetable oil during kneading. Set the finished dough aside for about five minutes.
Let's take care of the fish. We take any fillet that we have. Cut into thin slices or strips, sprinkle with spices. You can marinate it in advance in seasonings and sprinkle with soy sauce.
Pour the dough into the greased form, either half or a little more. Stretch approximately the same layer with a spoon. Next, spread out the fried cabbage and place pieces of chopped fish fillet on it.
The hardest part about shaping a pie is hiding the filling. We pour the fish slowly with a spoon, draw a mesh of dough, then, when it is finished, stretch the layer.
We send it for baking. Just put it in the oven. The cabbage and fish pie is prepared for 35-40 minutes at a temperature of 200 degrees. There is no need to grease the top with anything, but if desired, sprinkle the raw dough with sesame seeds.
If the dough is prepared using fermented milk products, then the soda for it is almost never quenched separately with vinegar. But when replacing it with a ripper, baking powder is not added to kefir, but mixed with flour.
Option 4: Pie with cabbage and canned fish “Cruly”
The dough for the pie with cabbage and canned fish in this version is also prepared with kefir, but it is crumbly, does not stretch, and looks somewhat like shortbread. The ingredients list margarine, you can replace it with butter, it will turn out even better. The main thing is to soften the product and let it sit at room temperature.
Ingredients
- 0.45 l of kefir;
- 20 tablespoons of flour;
- 500 g cabbage;
- 0.25 kg margarine;
- 50 g sl. oils;
- 1 can of canned food;
- spices;
- 1 tsp. soda
Step by step recipe
Combine softened margarine with warm kefir, stir, add salt, add soda, and add flour in the process. Knead the dough moderately tightly, it should stick a little to your hands. Dip in flour, cover and let sit.
Simply fry the cabbage in butter. Add carrots, onions, and tomato paste as desired, as well as any spices. Mash the canned fish and add.
Divide the dough into different parts. From a large piece we will make the bottom of the pie. Roll out with a rolling pin, place in a mold with small sides, distribute a layer of filling.
Take a smaller piece, roll it out, and make a lid for the pie. Be sure to cut holes. Transfer to the filling, connecting the edges of both layers. It’s better to twist them so that nothing comes unglued during baking.
Bake at 200 for about 25 minutes. Remove the pie from the oven and immediately brush with a small piece of butter.
If there is a lot of liquid in a can of canned fish, then it is better to pour some of it right away. The wet filling will make the bottom of the pie soggy.
Option 5: Quick pie with cabbage and canned fish (in a slow cooker)
This cabbage and fish pie recipe is intended for a slow cooker. But it is also suitable for the oven, in it the baking temperature will be 180-190 degrees, about half an hour.
Ingredients
- a glass of kefir;
- 0.3 kg cabbage;
- 3 eggs;
- 5 g ripper;
- can of fish (pink salmon, saury);
- a little oil;
- 1 onion;
- 1.3 tbsp. flour.
How to cook
Simply fry the cabbage and onions in a frying pan; there is no need to cover or simmer. As soon as the vegetables are browned, transfer them to a bowl, season with spices, and add the fish, mashed with a fork.
Mix the dough: beat eggs and kefir, add salt, add flour and half a bag of baking powder.
Lubricate the bottom of the multicooker. Pour a little dough, then put the filling on it. Pour the rest of the dough over the top. Cook on baking mode for 40 minutes.
The jellied dough made with eggs and kefir is a little rubbery. To soften it, you can add a few tablespoons of vegetable oil or melted margarine, but you will also have to add a little flour.
