Quick & Easy Canned Salmon Pie

Simple, fast, no yeast! For the whole family! Pie with canned pink salmon according to this recipe is made from yeast-free dough and does not require much time. This is a very tasty and satisfying pastry made from the most simple ingredients! And housewives will undoubtedly appreciate the ease and simplicity of cooking.
cook time: 1h 30 min
Gavin Tanner
Quick & Easy Canned Salmon Pie

Nutrition Facts (per serving)

209
Calories
7g
Fat
22g
Carbs
11g
Protein

Ingredients (10 portions)

For dough:

Eggs 1 pc
Kefir 220 g
Salt 0.5 tsp
Soda 1 tsp
Vegetable oil 1 tbsp
Wheat flour 350 g

For filling:

Canned pink salmon 400 g
Rice 30 g
Bulb onions 1 pc
Vegetable oil 2 tbsp
Salt to taste

Recipe instructions

Step 1

Step 1
How to make a pie with canned pink salmon? Measure out the required ingredients for the dough. Instead of kefir, you can take fermented baked milk or Varenets. Remove the fermented milk product from the refrigerator in advance so that it is not cold. Use unscented vegetable oil.

Step 2

Step 2
Combine kefir with soda and mix. Leave for a few minutes until numerous bubbles appear on the surface. This is the reaction of soda with lactic acid.

Step 3

Step 3
Beat the egg until smooth. Use a little beaten egg to brush the top of the pie (about a tablespoon).

Step 4

Step 4
Pour in kefir and soda, stir.

Step 5

Step 5
Add salt and vegetable oil, stir.

Step 6

Step 6
Pour flour into the resulting mass, sifting it through a sieve, stir. Sifting will enrich the flour with oxygen, and the dough will rise better during baking. You may need less flour than the specified amount. Therefore, do not pour out all the flour at once, so that the dough does not turn out too tight.

Step 7

Step 7
Add the rest of the flour as needed, kneading the dough with your hands. The dough turns out tender and soft. It stuck to my hands quite a bit, but I didn’t add more flour to make the cake more tender. Wrap the dough in cling film and leave on the counter for 20 minutes.

Step 8

Step 8
While the dough is resting, prepare the filling. Remove the pink salmon from the jar to drain excess liquid.

Step 9

Step 9
Remove large bones from canned fish. Mash the fish with a fork or divide into small pieces.

Step 10

Step 10
Boil the rice in boiling salted water until done. Place the rice in a sieve to drain the water. If you want a larger layer of rice, increase the amount.

Step 11

Step 11
Wash the pre-peeled onions and cut into small cubes.

Step 12

Step 12
In a frying pan with vegetable oil, fry the onion, stirring occasionally, until soft and golden brown.

Step 13

Step 13
The “rested” dough will become more elastic, pliable and manageable. Divide it into 3 parts. More for the base of the pie, less for the top. I left just a little dough for decoration (this is optional).

Step 14

Step 14
Roll out most of the dough on a floured table into a round piece slightly larger than the diameter of the baking pan.

Step 15

Step 15
Grease the mold with vegetable oil. Transfer the rolled out dough into the pan and spread it over the bottom and sides. My mold diameter is 23 cm.

Step 16

Step 16
Place a layer of cooked rice on the bottom.

Step 17

Step 17
Place canned pink salmon on top.

Step 18

Step 18
Spread the fried onions over the fish.

Step 19

Step 19
Combine the reserved beaten egg with 1 tsp. milk, stir.

Step 20

Step 20
Roll out the second part of the dough in the same way as the first, place it on top of the filling. Bring the edges of the dough together well. Make a small hole in the center of the cake to allow steam to escape. If desired, decorate the pie with various figures from a small piece of dough. Using a pastry brush, brush the top of the pie with the egg mixture.

Step 21

Step 21
Bake a pie with canned pink salmon in an oven preheated to 180 C for 30-40 minutes until lightly browned. You shouldn’t brown it too much, then it will be softer and more tender. If the top of the pie begins to brown prematurely, cover it with a layer of foil. Baking mode and cooking time may vary. Consider the operating features of your oven. Cool the finished pie slightly and remove from the mold.

Step 22

Step 22
Cut the pie into pieces and serve. Bon appetit!

Additional rubrics

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