Recipe: Goldfish Fish Pie step by step with pictures | Handy.Recipes

Goldfish Fish Pie

Cooked fish cake Goldfish

Time to cook: 60 minutes

Total Servings: 8

Nutritional Value

I made one of my favorite fish cakes and hurried to the site to post the recipe. But before I did, I decided to check out the recipes so I don't have to repeat myself. I know! There are a lot of fish pies of all kinds on the site, and there is even a pie braided the same way. But I have not found one with a filling like mine, so I will post it. The pie is made quickly with products available, and it comes out a lot and delicious!!!

Author of the recipe

Ingredients for fish cake "goldfish":


  • Puff pastry (I have a 900g package)
  • Fish fillet (cooked, i.e. 500 gr boiled)
  • Chicken egg (boiled) - 4 pcs
  • Chicken egg (raw) - 1 pc
  • Dill (big bundle) - 1 bunch.
  • Onion - 2 pcs
  • Vegetable oil - 1 tablespoon
  • Salt
  • Black pepper (ground, to taste)

How to cook fish cake "goldfish" step by step with photos


We take the necessary ingredients: the pastry and fish are frozen, the eggs are cooked, the onion and dill are fresh. The preparation actually takes more time than the actual baking. So, let's go ahead.

We put the fish in boiling salted water with the bay leaf and a few peas of black pepper. Boil until tender. We need only fillets, we will need the broth for something else.

At the same time we fry diced onions in vegetable oil.

While the fish is boiling and the onion is frying, we take the dough out of its wrapping and let it defrost and come to its senses :)

We take the cooked filet out of the broth and divide it into fairly large pieces. Let it cool.

While the fish and onions are cooling, we dice the hard-boiled eggs.

And chop the dill. As you can see, there should be a lot of it. All the ingredients for the filling are ready, let's proceed with the dough.

Form the defrosted dough into an oval (we will need the scraps) and put it on a baking tray lined with baking paper. The dough should be placed on a diagonal, the fish will be large. Along the edge of the pastry we make slightly diagonal cuts - strips, not reaching the middle, so you can braid it afterwards.

It's time for the filling. Lay cooled pieces of fish on the first layer. Top of the fish with fried onions. Season with salt and pepper.

As the next layer we put the eggs cut onions, lightly salt them and put dill on top of eggs. Now beginning with the tail we braid the fish from the side strips. At this stage it is better to take a raw egg, which you will use to grease the pie and carefully dab the edge of each strip with a brush, on which you overlap the next one. That way the egg will immediately bind the strips, not allowing them to sprawl.

From the remnants of the dough, which was cut off earlier, we begin to make details - the head, tail, fins. Use all remaining dough, giving free rein to your imagination. Using kitchen scissors we make notches - barbs on the side line of the fish, on the fins and on the edge of the head. Use half an olive as an eye and put a black pepper pea inside it.

Coat the whole fish with egg. Well, the fish is ready to go in the preheated oven. It bakes at 180-200 degrees very quickly, about 15 minutes, because the yeast puff pastry bakes quickly, and we have all the stuffing.

That's all, we can proceed to the eating.

And this is how the pie looks like in a cut. I cut it close to the tail, in the middle there is more stuffing :) Bon appetit!

Nutritional Value:

Whole Dish:
Calories
606.5 Calories
Protein
38.9 g
Fat
40.8 g
Carbohydrates
19.6 g
Per Serving:
Calories
75.8 Calories
Protein
4.9 g
Fat
5.1 g
Carbohydrates
2.5 g
100g:
Calories
123.8 Calories
Protein
7.9 g
Fat
8.3 g
Carbohydrates
4 g

Salt, Black Pepper, Vegetable Oil, Onions, Eggs, Dill, Chicken Eggs, Fish, Fish Fillet, Baking, Pastry, Tarts

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