Recipe: Glorious Crawfish Pie step by step with pictures | Handy.Recipes

Glorious Crawfish Pie

Cooked Crawfish Cake

Nutritional Value

For the contest "Animal World" So many entries have already been submitted! How many delicious, cute, fabulous, cartoon and even almost real representatives of fauna our talented cooks put up for the contest! And I decided to take part in the competition and to put up for your judgment my cake. My crayfish is difficult to pretend to win, but in one thing I am sure, this recipe is sure to be useful to someone, because it is so delicious: soft inside and outside with a crust of dough, fish and potatoes stuffing... You have to agree, it's so sweet, my crayfish!

Author of the recipe

Ingredients for pie "nice crayfish":

  • Milk (warm, for dough) - 3/4 glass
  • Sugar (for the dough ) - 1 tablespoon
  • Yeast (for dough ) - 2 teaspoon
  • Salt (for dough and stuffing to taste)
  • Chicken egg (1 for dough, 1 for grease) - 2 pcs
  • Wheat flour / Flour (for dough ) - 4 glass
  • Margarine (for dough ) - 200 g
  • Potatoes (for stuffing - 3 pieces) - 380 g
  • Onions (for stuffing - 1 piece) - 80 g
  • Canned fish (in oil, saira in oil, for stuffing - 1 jar) - 240 g

How to cook cake "nice crayfish" step by step with photos

For the sourdough, dissolve yeast in warm milk (check the quantity on the package), add a tablespoon of sugar and a tablespoon of flour. Let rise.

Mix margarine and flour and chop it.

When the batter has risen, add an egg and a pinch of salt and stir.

Mix margarine and flour with the stew, knead into a soft and elastic dough and leave it to rise in a warm place.

While the dough is still rising, prepare the filling. Peel and grate raw potatoes with a Korean salad slicer. Season with salt and pepper and, when the potatoes have begun to sap, lightly squeeze them. Chop the onion very finely. Mash canned fish with a fork and drain off the excess oil.

This is how the dough grew while I was preparing the filling.

Roll out the dough into an oval sheet, a small piece should be set aside to make claws, paws, tail... Make incisions on one third of the dough, as shown in the photo. It is better to put a piece of parchment under the pastry to make it easier to put it on a baking tray. In the middle lay the filling in layers: potatoes - onions - preserves. Do not forget to leave some stuffing for the claws.

Start making our crayfish. Pin the edges of the pasta in the middle, leaving the part of the pasta sheet where the edges are cut into strips untouched.

Braid the strips on the tail with an overlap.

Transfer the half-finished product to the baking tray. We separate a big piece of dough from the pastry to make claws, and set aside the rest for other details. Make two big crayfish patties with filling and make claws from these patties.

Then decorate the crayfish to the extent of your imagination. We add a tail, legs, eyes, antennae. It looks quite like a crayfish. Before we put it in the oven, we need to brush the pie with beaten egg and make holes with a fork.

Bake in a preheated oven at medium temperature until the dough browns. Approximately 40-45 minutes. Here is such a crawfish already out of the oven.

View from the other side. Well, if to look closely it looks like a crawfish! Or maybe it just seems that way to me?

Abdomen in section. If someone does not want to bother with molding figures, just make a round cake, but do not roll out the dough too thin, because it is very delicious, if you roll it thinly, it seizes the crust and you can not taste the dough. It has a very tasty crumb. And you can experiment with the filling. Try ! Enjoy your tea time!

Nutritional Value:

Whole Dish:
4818.2 Calories
150.7 g
194.9 g
624.1 g
198.3 Calories
6.2 g
8 g
25.7 g

Chicken Egg, Salt, Flour, Wheat Flour, Potatoes, Sugar, Onions, Margarine, Fish, Yeast, Baking, Salted, Cakes, Canned Fish, Dough

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