Pie with canned fish
8 servings
40 minutes
Fish canned pie is a simple yet surprisingly delicious dish from European cuisine. Its roots lie in the tradition of making homemade pies from accessible ingredients, where canned goods became an excellent solution for hearty filling. The tender dough made with milk and butter creates a soft, slightly crispy crust that harmonizes with the aromatic fish filling. Fried onions add a sweet note to the pie, while the egg and mayonnaise filling makes it juicy and tender. This pie is perfect for a cozy family dinner or warm gatherings with friends. It is good both hot and cold, and its rich flavor and simplicity of preparation make it a favorite option for everyday menus.
1
Mix one egg with salt.
- Chicken egg: 4 pieces
- Salt: pinch
2
Add melted butter and milk to the egg mixture and stir.
- Butter: 100 g
- Milk: 100 ml
3
Add flour (350 grams) mixed with baking powder and knead the dough.
- Wheat flour: 400 g
- Baking powder (raising agent): 1 teaspoon
4
Slice the onion into quarter rings and fry in vegetable oil.
- Onion: 1 head
- Vegetable oil: 1 teaspoon
5
Drain the liquid from the cans, mash with a fork, and add to the onion. Fry for a few minutes.
- Canned fish: 2 jars
6
Grease a baking pan, preferably a springform one, with vegetable oil and spread the dough in it, making edges about 2 cm high.
7
Spread the filling of fish and onion on the dough.
8
Beat the remaining three eggs slightly, add mayonnaise and mix, add 50 grams of flour and mix again.
- Chicken egg: 4 pieces
- Mayonnaise: 3 tablespoons
- Wheat flour: 400 g
9
Pour the egg mixture over the pie.
10
Send to the oven for 35–40 minutes at 180 degrees.
