Recipe: Potato pie with rice and fish step by step with pictures | Handy.Recipes

Potato pie with rice and fish

Cooked Potato Dough Pie with Rice and Fish

Time to cook: 220 minutes

Total Servings: 12

Nutritional Value

I've been wanting to try potato dough in the works for a long time. I tried. The result exceeded my expectations: the pastry was soft and fluffy! And I decided to bake a fish cake for my family. Welcome to the recipe!

Author of the recipe

Ingredients for Potato Dough Pie with Rice and Fish:

  • Wheat flour / Flour (for dough) - 400 g
  • Milk (into the dough) - 300 ml
  • yeast (for dough) - 2 teaspoon
  • Sugar (into the dough) - 1 tablespoon
  • Salt (into the dough) - 1.5 teaspoon
  • Mashed potatoes (into the dough) - 6 tablespoon
  • vegetable oil (into the dough) - 2 tablespoon
  • Fillet of fish (for stuffing) - 300 g
  • Rice (in stuffing) - 0.5 glass
  • Onions (large turnip, in the stuffing) - 1 pc
  • Butter (for the filling) - 100 g
  • Chicken egg (1 for dough, 1 for greasing the pie) - 2 pts

How to cook potato dough pie with rice and fish step by step with photos

Begin by making potato dough. If you don't have a bread machine, you can knead the dough the traditional way. Dissolve yeast, sugar, salt, mashed potatoes (ready, no lumps), egg in warm milk. Gradually add sifted flour, knead thoroughly, add vegetable (sunflower) oil in the end. Put the bowl with the dough in a warm place, covering it with a lid or a cloth napkin.

Wait for the dough to rise and expand 1.5 to 2 times in volume. When it has risen, knead the pastry, let it shrink a little, then cover it again. The dough rises much faster after kneading.

While the dough is rising, let's make the filling. Begin by boiling rice in salted water until it is half-ready. Rinse it in a colander, rinse with running water. Peel the onion, cut it into small cubes and sauté in vegetable oil. Dice fish fillets (I used hake). Melt butter. Mix rice, onion, fish, melted butter, salt and pepper to taste. I also added 1 teaspoon dried basil, or dill, if you like.

divide the ready dough (after the second crumbling) into several pieces. I had planned to bake one small pie, but there was a little more dough than I needed. The pie needs two pieces of dough: a larger one for the bottom, where the filling is placed, and a smaller one to cover the filling. Roll out both pieces one by one, shape you choose depending on the shape of your baking pan (round or rectangular).

Roll out the bottom layer of dough and place it on the tray, making sure the edges meet the rim of the tray (this is to make the pie crust). Gently pour out the filling. Roll out the top layer, cover the filling and press the edges together so that they do not open when baked and proofed. You can decorate the pie with the figures from the remaining dough.

Brush the cake with beaten egg. Put in preheated oven. Temperature 180-200 degrees. Time varies depending on your oven - until nicely browned.

Leftover dough made 5 spoon buns. My daughter, well, she couldn't sit still - she would touch and blow :))) The children ate the buns first.

The aroma all over the apartment! The kids are impatient... And now the cake is ready! Help yourself!

The pie in a slice. Indeed, the potato dough is very good, fluffy. The filling is very flavorful thanks to the addition of dried basil to the minced fish.

Nutritional Value:

Whole Dish:
3480.8 Calories
118.9 g
162 g
392.9 g
Per Serving:
290.1 Calories
9.9 g
13.5 g
32.7 g
211 Calories
7.2 g
9.8 g
23.8 g

Chicken Egg, Salt, Vegetable Oil, Flour, Sugar, Butter, Onions, Rice, Milk, Fish, Fish Fillet, Yeast, Baking, Mashed Potatoes, Pastry, Pies

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