Rice and Fish Jellied Pie

A simple and quick pie, for every day and for holidays! Jellied pie with rice and canned fish is a delicious dish that won’t take much time to prepare. You wonʼt have to fuss with the dough, and the filling is prepared quickly. The pie is so filling that it can become a full meal.
cook time: 1h 30 min
Ava Prescott
Rice and Fish Jellied Pie

Nutrition Facts (per serving)

316
Calories
23g
Fat
16g
Carbs
10g
Protein

Ingredients (6 portions)

For dough:

Sour cream 200 g
Mayonnaise 200 g
Wheat flour 80 g
Eggs 2 pc
Soda 0.5 tsp
Salt 0.5 tsp

For filling:

Canned fish 250 g
Rice 150 g
Eggs 2 pc

Recipe instructions

Step 1

Step 1
How to make jellied pie with rice and canned fish? Prepare the necessary ingredients for the jellied dough. Use the highest quality flour. Sour cream needs a fat content of 15 to 20%. It is better to take selected large eggs. If the eggs are small, use 3 eggs.

Step 2

Step 2
In a deep bowl, combine sour cream, mayonnaise and eggs. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Mix everything with a whisk until smooth. If you donʼt want to use mayonnaise, then use one sour cream.

Step 3

Step 3
Sift flour with salt and soda directly into the dough. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking. Mix thoroughly again. The dough should be as thick as pancakes and without lumps.

Step 4

Step 4
Set the dough aside. While the filling is being prepared, it will become covered with bubbles and increase slightly in volume — this will begin the reaction between sour cream and soda.

Step 5

Step 5
Prepare all the necessary ingredients for the filling. You can use any canned fish. It can be red fish (for example, pink salmon, sockeye salmon) or white: saury, sardine, sardinella, mackerel, etc. It is better to choose canned fish without adding oil.

Step 6

Step 6
First boil the rice in plenty of salted water, then drain in a colander and cool. The rice should be crumbly. From 150 g of dry rice you will get approximately 200-230 g of boiled rice.

Step 7

Step 7
Boil the eggs hard. How to hard boil eggs? To prevent eggs from cracking during cooking, place them in cold water and cook over low heat. Boil the eggs for 9 minutes after boiling, then cover with cold water and cool. The shell will be better cleaned from a sharp temperature change. Cool them, peel them and finely chop them with a knife.

Step 8

Step 8
Mash the canned fish (I use saury) together with the liquid with a fork. If canned food contains large bones and backbone (these are usually found in large pieces of fish), then it is better to get rid of them. I had small pieces, so the bones were practically indistinguishable.

Step 9

Step 9
Combine rice, eggs and canned fish in a bowl.

Step 10

Step 10
Mix everything well. The filling is ready. I didnʼt add salt to it because the fish was quite salty. Taste the filling and add salt if necessary.

Step 11

Step 11
Pour half of the jellied dough into a mold thoroughly greased with vegetable oil. Any heat-resistant pan will work for this recipe. If you are using a silicone mold, you do not need to coat it with butter or margarine. But it is better to lightly grease metal, ceramic or glass dishes with vegetable oil so that the baked goods do not burn. Spread all the filling evenly on top.

Step 12

Step 12
Fill the pie with the remaining half of the dough. Bake the pie in an oven preheated to 180°C for about 45 minutes until golden brown. The exact baking time depends on the features of your oven.

Step 13

Step 13
To obtain a brownish-golden crust, the finished pie can be kept in the cooling oven for another 10-15 minutes. Remove the pie with canned fish and rice from the mold, cut into pieces and serve immediately. Bon appetit!

Additional rubrics

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