Recipe: Fish pie with potatoes and beans step by step with pictures | Handy.Recipes

Fish pie with potatoes and beans

Cooked Fish and Bean Cake

Time to cook: 60 minutes

Total Servings: 4

Nutritional Value

I have some leftover homemade puff pastry on beer (by the way, this is my favorite puff pastry recipe - it never fails)... That's how the idea for this fish pie was born.

Author of the recipe

Ingredients for fish pie with potatoes and beans:


Turn out the dough at

  • Flaky puff pastry - 400 g

Stuffing

  • Trout (canned; 1 iron can) - 230 g
  • Beans (white boiled) - 3/4 glass
  • Carrots (medium size) - 1 pc
  • Onions (medium size) - 1 pc
  • Potatoes (medium size) - 4 pcs
  • Hard cheese - 100 g
  • Salt - 1 teaspoon
  • Chicken egg (1/2 beaten egg) - 0.5 pc
  • Dill (chopped) - 1 tablepoon
  • Butter (Melted; for filling) - 1 tablespoon
  • Sunflower oil (refined. For roasting (carrots and onions).) - 2 tablespoon

Greasing the pie

  • Chicken egg (1/2 beaten egg; for filling) - 0,5 piece

How to cook fish cake with potatoes and beans step by step with photos


Defrosted flaky puff pastry. Recipe for homemade puff pastry with no yeast on beer is posted in the album "Recipes - collages".

Prepare ingredients for the pie.

Soak beans in boiling water for 30 minutes. Boil them. Cooking time - 1 hour. Mix with mashed fish with a fork.

Boil potatoes in "cloves", Peel, grate on a coarse grater.

Grate carrots on a coarse grater. Dice onion. Fry on refined sunflower oil with salt.

Roll out half of puff pastry 0.5 cm thick. Cut out an oval. Place it on a greased with sunflower oil baking tray - it will become "The abdomen" Be the belly of the fish cake.

Lay out the toppings in layers. Place a thin layer of boneless fish, mashed with a fork, on the pastry, then lay a layer of cooked, cooled beans. You can, as a second option, lay the fish on top of the beans, that is, switch the layers. For me: Combine beans and fish and put in a layer.

Next layer over the beans and fish lay stewed onions and carrots.

Put coarsely grated potatoes on roasted vegetables, salt.

Then, in a layer sprinkle the cheese grated on a medium or coarse grater.

Sprinkle with chopped fresh dill.

Beat half of chicken egg with 1 tablespoon of butter.

Roll out the other half of the dough into a 0.5 cm thick layer. Cut out a triangle for "heads" fish. Use a glass to make circles in the pastry.

Gently pour the filling into the egg and butter mixture. Arrange the pastry circles in the shape of "scales" overlapping, completely covering the filling.

Using the rest of the pastry, make fins and pin them on the side. Brush with beaten egg and serve with a cooking brush. On the side "head" Paste a small olive wedge into the pastry - "Eye".

Bake the cake at 180 degrees for 25 minutes.

Take out of the oven, cool, and transfer to a platter. Serve.

Eat and enjoy a hearty and tasty pie. BON APPETIT!!

Nutritional Value:

Whole Dish:
Calories
4814.7 Calories
Protein
231.6 g
Fat
156.1 g
Carbohydrates
617.2 g
Per Serving:
Calories
1203.7 Calories
Protein
57.9 g
Fat
39 g
Carbohydrates
154.3 g
100g:
Calories
237.2 Calories
Protein
11.4 g
Fat
7.7 g
Carbohydrates
30.4 g

Chicken Egg, Salt, Onion, Hard Cheese, Potatoes, Butter, Onions, Grilled, Carrots, Creamy, Dill, Cheese, Potato, Fish, Baking, Beans, Carrot, Trout, Pastry, Sunflower Seed Oil, Tarts

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