Fish and Rice Delight Pie

Fast, simple, satisfying, delicious, for the whole family! Fish and rice pie is a delicious combination of very thin dough and rich filling of fish, rice and juicy onions. It is suitable for breakfast or dinner, as well as a hearty snack. The pie can be served on fasting days when fish is allowed.
cook time: 1h 5 min
Owen Truitt
Fish and Rice Delight Pie

Nutrition Facts (per serving)

205
Calories
7g
Fat
28g
Carbs
5g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 170 g
Water 100 ml
Sunflower oil 2 tbsp
Salt to taste

For filling:

Fish 200 g
Round rice 50 g
Bulb onions 80 g
Water 120 ml
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
How to make fish and rice pie? Prepare your food. Use refined, odorless oil for dough. For the filling, I used canned pink salmon, but you can make this pie with fresh fish. Take short-grain rice; it will bind the filling better, unlike crumbly rice.

Step 2

Step 2
Prepare the dough. How to make the dough? Sift the flour into a large bowl, pour water into it, salt and add a couple of tablespoons of sunflower oil. Knead into a soft, homogeneous dough that will not stick to your hands. Be prepared for the fact that you may need more or less flour than the amount stated in the recipe. Check the consistency of the dough. Place it in the bag for 20 minutes while you make the filling.

Step 3

Step 3
How to make the filling? Boil the rice (I usually do this in the microwave: rinse the rice, add water in a 2:1 ratio, and set the power to 80W for 10 minutes. The rice for the filling is ready, all you have to do is cool it). Drain the filling from the canned fish and mash the fish with a fork. If you are using fresh fish, fillet it, then cut it into cubes and simmer in a little water.

Step 4

Step 4
Peel the onion. Cut it into small cubes. Onions will add sweetish freshness and juiciness to the filling.

Step 5

Step 5
Mix fish with rice and onions. Add some ground pepper. Taste the filling and add salt if necessary. You can also add your favorite herbs and spices.

Step 6

Step 6
Grease the mold with oil. I have a ceramic one, 24 cm in diameter. Divide the dough into two unequal parts. Roll out most of it into a thin round layer with a diameter larger than the mold. Use your hands to spread it over the bottom, reaching out to the sides. Place the filling on the dough.

Step 7

Step 7
Roll out a smaller part of the dough into a thin layer and cover the filling, pinch the edges, for greater strength you can secure the seam with a pigtail. Make several punctures with a fork and a hole in the center to allow steam to escape.

Step 8

Step 8
Place the pie in the oven, preheated to 180 degrees for half an hour. When it turns brown, take it out and brush the surface with oil. Cool the cake in the pan, then turn it out onto a board or plate.

Step 9

Step 9
Cut the pie into portions and serve. Better warm. I recommend heating the cooled pie in the microwave. Bon appetit!

Additional rubrics

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