Rib pie. Pirіg z riboy - simple and savvy recipes Pirіg z riboy simple recipe

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If you have long wanted to cook a new one, but if you don’t know what kind of grass to win over your loved ones, try a simple fish pie with fillet or canned food. Quite for frequenting, you can be-yakim to your taste: leafy, dry, cool, fill. Recipes for a rich, sweet, yak і forms, so be it a gentleman, you can give free rein to your imagination and please the household with a savory herb, as if you’ll become the right color of the Christmas table.

How to cook a fish pie?

The country of Russian cuisine under the name of pirig z ribi appeared more than one century ago, and in an hour the cob recipe recognized the change. Creamy dough and fish fillings add rice, greens, potatoes, cheese, mushrooms and different vegetables to the new one. The cooking process consists of the following steps:

As you vicorate the Syrian stuffing product, defrost the yogo (as needed).
Cleanse the skin, guts, spare the head, fins and tail.
Next, wash the carcass, remove the tassels, cut into small portions of small pieces, or buy ready-made fillets (canned food).
Engage in the preparation of the test, as stated in the recipe.
Sip the fish pie. As soon as you stand forward, hurry up with the Pokrokov master class from the photo.

Dough for fish pie

Choose the stuffing carefully, as it is better to eat with it. If you put the pieces of ribi or the whole carcass, work on the drіzhdzhovu or the good base, preserve it better with a sheet of leafy, food dough. Zamіshuyuchi yogo independently, ensure that the tsukor is put in the smallest amount, so that the relish of the viishov is lower. Cumin, cardamom, winter pepper, greens and nutmeg, navpaki, to smoky the savory bases richly spicy.

From the dry yeast dough, often sing vodkrit and napivvіdkrit ribnі pies; The pisochna basis is prepared more in front, in the next day of the day, a greater amount of fat is put. With the so-called “sour” dough (on kefir, syrovattsi, sour cream), the whiskey comes out especially fragrant, edible, so the gentlemen often vicorist at the prepared fish pies. On the vіdmіnu vіd drіzhdzhovoї basi pіsochna is not sour, and you won't get a check if it's too dry.

Ribna pie filling

Wonderful pies with fish in the oven come from halibut, catfish, sturgeon, pike perch, salmon, trout or pink salmon. Golovna, that she was bula with a minimum of brushes and fat. Vicorate the river fish carefully - they have a lot of brushes, and a characteristic smell. The rich gospodarki zastosovuyut already ready fillet, so that you don’t spend an hour on cleaning. Often, as a filling, put 2-3 varieties of ribi, top up with butter, cibula, syrah, rice, potatoes and sauerkraut. Canned ribs are also suitable, only they need to be mixed with rice, cibula, greens, so that the part is better baked.

fish pie recipe

Є kіlka ways to prepare a fish pie, with different fillings and options for pastry. Try out the range of leathers and choose which suits you best. Cook yogo as a chastuvannya for skin day or serve before the Christmas table. Just don't forget that the grass is boroshnyan. How do you follow the figure, animal respect - the number of calories in the recipes is indicated in the rozrakhunka for 100 g.

Fresh ribeye

Hour: 2.5 years.

Appointment: for a snack.
Cuisine: Russian.
Folding is easy.

This is one of the best recipes for fish pie. Yogo can be prepared to inspire the misunderstood mister. For such a streak, like a filling, vicory is used, whether it be varieties of ribi, or perhaps mackerel. Golovna, there were fewer brushes. Declared in the list of components, the butter can be replaced with margarine, and wet yeast - with two teaspoons of dry.

Ingredients:

borosno - 700 g;
driedji (wet) - 50 g;
sil - 5 g;
zukor - 50 g;
milk - 200 ml;
Vershkov oil - 200 g;
ribne fillet - 600-700 g;
qibulya - 2 pcs.;
oliya - 1 tbsp. l.;
rice - 100 g;
seasoning for ribi - 1 tbsp. l.

Cooking method:

Cook dry dough: dry, strong | salt |, zucor with warm milk.
Put oil|mastilo|
Give step by step borosno. If the masa is thickened, continue to stir with your hands. I’m ready to wrap the base with plaid, take it away for a year in the refrigerator.
The rice should be cooked, the cibula should be shredded and brushed, the fillets should be cut with thin shmomachki and rolled in seasonings.
Razkotit, divide into 2 parts, place one on a sheet, laying parchment so that the edges hang down.
Lay the cibula, cover it with boiled rice, and cover the animal with ribeye, drizzle with dewy oil, cover with a layer of half the dough, which is left out.
Burn the edges of the first layer, shave.
Vipkaite 40 hvilin|minutes| at a temperature of 180-200 degrees.

With rice from leaf dough

Hour: 2:00.
Number of servings: 10 persons.
Calorie content: 367 kcal.
Appointment: for a snack.
Cuisine: Russian.
Folding is easy.

Listkove is just right for a non-malted stew, and the fish pie with it comes out even softer, lower. As the filling is vikoristovuetsya rice, salmon fillet and cibula syrah. Try to cook this savory herb with a classic recipe, and homemade brew will become a favorite among your loved ones. If you don’t want to mess around with the foundations, take a ready-made leaflet.

Ingredients:

egg - 4 pcs.;
margarine - 400 g;
borosno - 500 g;
ocet (6%), krizhan water - 0.5 tbsp. l.;
sil - 0.5 tsp;
salmon - 200 g;
jam rice - 1 tbsp.;
green cibula - 1 bunch.

Cooking method:

Mix it up, cold water, beat that 1 egg.
Grate margarine, mix with borosh.
Then we need to eat 2 masi, eat at the form of coolies. Strongly do not vimishue, so that you can see the balls.
Cut the fillet into cubes, boil 3 eggs, trim the cibula, eat it all.
Ready to divide the dough into two parts, cut the skin apart. Put 1 layer in the form, covered with olive oil.
Put the filling on top, cover with another layer, pinch the edges.
Sip 40 minutes|minutes| at 180 degrees.

Gulf fish pie

Hour: 2:00.

Calorie content: 170 kcal.

Cuisine: Russian.
Folding is easy.

Cooking a ribna appetizer for a cym recipe is even easier, oskolki Quietly here, for the consistency, which guesses sour cream. Yogo will not be able to do it for a long time just add all the ingredients. You can pour hot wine like it is in a hot one, so it is in a cold one. In addition, you can add її savory taste, serving to the point of fear, be it some kind of sauce that harmonizes with fish.

Ingredients:

sour cream (15%) - 400 g;
mayonnaise - 200 g;
eggs, boiled potatoes - 4 pcs.;
sil - 0.5 tsp;
soda - 1 tsp;
borosno - 12 tbsp. l.;
qibulya - 1 pc.;
ribi fillet - 0.5 kg;
oliya pisna - 1 tbsp. l.

Cooking method:

To make dough, mixing sour cream with mayonnaise, eggs, add strength, soda and mix well, so that there is no breast.
They gave us the need to cut the cybula, toss it with the wounded fish, trimmed potatoes and olives, add spices.
Having smeared the sheet with oil (the bottom of the mold), pour in 1/2 part of the dough, then add the filling and fill it with the other half.
Whip the stretch of the year for 180 degrees.

Pie recipe from yeast dough

Hour: 2:00.
Number of servings: 10 persons.
Straw calories: 221 kcal.
Purpose: snacks, meals.
Cuisine: Russian.
Folding is easy.

Hurry up with a simple recipe to make a delicious fish pie. The basis is mixed quickly, it is not necessary to check, the docks of the masa are lifted. The top of the vipіchka is smeared with a beaten egg (whole egg) for a ruddy streak. After that, how often to boil, it is necessary to beat it, cover it with a towel and let it cool with a stretch of 10-15 quills.

Ingredients:

milk (warm) - 350 g;
zukor - 50 g;
sil - 20 g;
zhovki - 7 pcs.;
dryji - 30 g;
Vershkov oil - 100 g;
borosno - 700 g.

For the filling:

riba (vіdvarena) - 500 g;
rice (jam) - 100 g;
boiled eggs - 2-3 pcs.;
qibulya - 1-2 pieces;
spices - for relish.

Cooking method:

Get all the necessary components for the base, split the navpil.
Then we will need to insult the balls of the testa of rosemary, the first weeding on the leaf, dabbing with a piece of topsoil.
They gave rice and riba, zmishana with chopped eggs.
The top ball will be a cibula, narrated with pivkiltsy, that spices.
To complete the molding of the pie, cover it with another ball of dough, which is necessary to smear with an egg (beat).
Vipkaite 45 hvilin|minutes| at 180 degrees.

Pirіg with minced ribs

Hour: 2:00.
Number of servings: 8 pcs.
Calorie content: 240 kcal.

Cuisine: Russian.
Folding is easy.

The appetizer pie with ribbit minced meat is even easier, the process will not take a lot of time. Choose riba, be yaku, look like yours. Zavdyaki to the fact that she is trimmed to become minced meat, often come out softly, lower and resurrect.. Such a ribna casserole is suitable for children. Cook її like a snack for a picnic, take it to work, before school.

Ingredients:

borosno - 1 tbsp.;
Vershkov oil - 125 g;
sour cream - 4 tbsp. l.;
sil - 0.5 tsp;
pangasius - 400 g;
tsibula, carrot - 1 pc.;
jam rice - 0.5 tbsp.;
egg - 2 pcs.;
sour cream (filling), sir - 150 g each;
sil, pepper (stuffing) - for relish.

Cooking method:

Pangasius podrіbnіt on m'yasorubtsі, and then twist it again, and then with carrots, tsibuleya and rice. Salt, pepper.
Mix 150 g of sour cream with eggs, add tert syrah (3 tbsp. Pour on the sip), stir, put the minced meat here.
They gave us the need to replace the clean, mixed components that were left out. Otriman masa rozpodіlіt form, shaping the sides of the future pie.
Pour the stuffing in the middle of the ribna, sip the sir, if it's overflowing, cover the form with foil.
Vipkaite 40 hvilin|minutes| at 200 degrees, then remove the foil and put it back in the oven. Leave, if the top of the pie gives you an appetizing rouge.

Zakritiy pirig іz riboi

Hour: 2.5 years.
Number of servings: 10 persons.
Calories: 190 kcal.
Appointment: for lunch, snack.
Cuisine: Russian.
Folding is easy.

The greater gift of the fish pie will be baked in a closed way, so the wine will come out richly juiced, soft. Choose the shape of the future veil yourself, it can be round, rectangular and wind around the look of the fish. It won’t take long to prepare the grass, but as a result, the whole family will be satisfied with it. As a filling, often take syrah riba, but you won’t become spicier when you preserve the taste of the finished product.

Ingredients:

water (heat) - 0.5 tbsp.;
borosno - 2-3 tbsp.;
oliya pisna - 100 ml;
sіl, drіzhdzhі (shvidkodіyuchі) - 1 tsp;
zukor - 3 tsp;

For the filling:

potatoes - 7 pcs.;
pollock fillet - 3-4 carcasses;
qibulya - 2 pcs.;
spices - for relish.

Cooking method:

Change all the components for the base, the dates are up. Let's take it with our hands and let it go again.
Ribne fillet should be cut into small pieces, cibula - into small cubes, potatoes - into thin skewers. All pepper, salt.
Spread the base, spread one part of the spread with a thin ball and lay it on the sheet.
Let's sip sea fish, sira potatoes and cibula. Cover the top with another ball of dough, pierce with a fork in a few places.
Put the oven at 1:00 to 200 degrees. 10 hvilin before the end of the hour, get a vipіchka and cover it with a beaten zhovtok.

With fish and egg

Hour: 1 year 45 times.
Number of servings: 9 persons.
Calorie content: 250 kcal.
Appointment: on obid.
Cuisine: Russian.
Folding is easy.

At the pie with ribi with an egg, it’s better to put canned food, with them a savory vide with juice, food. Until then, get ready for it quickly, the shards are simply simple, it’s not necessary to put it on the stand. Products necessary for the preparation of such a fish portion, є in a skin booth, so you can do it quickly, if the guests are at the door, and it is necessary to twist it on the table.

Ingredients:

mayonnaise, sour cream - 250 ml each;
egg - 3 pcs.;
borosno - 350 g;
rozpushuvach - 2 tsp;
sil.

For the filling:

qibulya - 2 pcs.;
canned ribs - 2 b;
boiled egg - 3 pcs.;
Vershkov oil - 30 g;
spices - for relish.

Cooking method:

Muster the components for the base, mix it up, mix it well. Cut the cibula and smear it.
The form needs to be smeared with butter, put half of the base, then we will juice the filling in the following sequence: eggs, diced, crushed canned food, cibulya.
Put another part of the base on top, level it and put it in the oven for a year in the heat up to 180 degrees.

Vіdkritiy pirig with fish and cheese

Hour: 1.5 years.
Number of servings: 8 pcs.
Straw calories:
Appointment: for a snack.
Cuisine: Russian.
Folding is easy.

Vіdkritiy pie with fish, cheese and vegetables - even savory, succulent grass. Boldly prepare yogo as a chastuvannya before the Christmas table. You can easily come to the store (pіdіyde listkov, drіzhdzhov), or rather, you can do it yourself. The relish of the ready-made vipіchka is the only thing left to win. In addition, for the rahunok of the open top, you can see the vegetables, which is even more appetizing.

Ingredients:

salmon - 600 g;
mozzarella - 150 g;
warm milk - 100 g;
margarine (butter) - 70;
dryji - 10 g;
Bulgarian pepper, tomato, egg - 1 pc.;
borosno - 2 tbsp.;
tsukor - 2 tbsp. l.;
sil - 1 tsp.

Cooking method:

Drіzhdzhі soak in milk, after 5 whilin vsipati tsukor, sil, add | add | beat an egg, butter | oil | and flour | boroshno |. Zamіsiti, deprive the fit.
Peel the salmon, cut it with small husbands.
At the round shape we lay the base, spread it along the edge of the ribs, stepping into the edge of 5 cm. Over the shmatochki ribi nadrizi.
At the center, place the salmon, cut into cubes, tomatoes, peppers, sip and grate with syrup.
Vipicati pіvgodini for 180 degrees.

Rib pie from canned food

Hour: 3:00.
Number of servings: 10 persons.
Calorie content: 145 kcal.
Purpose: snacks, meals.
Cuisine: Russian.
Folding is easy.

With canned ribi, a lot of different flavors are prepared, and casseroles with such a filling look simply amazing. In order to speed up the cooking process, the greater number of gifts should be made more rarely, until then it is not necessary to spend an hour preparing the ribi (clean, see the brushes). Experiment with toppings, trying out new flavors and aromas.

Ingredients:

borosno - 250 g;
dry drizzle - 25 g;
water - 250 ml;
sіl, tsukor - by tongs;
rice - 100 g;
preserves - 2 b.;
qibulya - 2 pcs.;
greenery.

Cooking method:

At warm water, add yeast, spices, add | add | flour|boroshno|. Mix it up, fill it up for a year.
Coat the cibula, cook the rice, mix it with rosemary canned food, spices, and herbs.
Spread the base, lay one part on the coated olive form, then fill the filling and cover with the other half of the base.
Cover with an egg yellow, leave it up for 15 whilin|minutes|.
Vipkaite 40 hvilin|minutes| at 180 degrees.

Secrets of making a delicious pie with a fish filling

So that the vipіchka looked ideal, it is necessary to know the deakі secrets. Behind them, the process of preparing to say goodbye is different, and you can not doubt the relish of the finished streak. Getting to the top of the fish pie, check out the following nuances:

Before putting it into the oven, pierce the top with a fork in a few places, so that the part is baked again.
As soon as the hour of zapіkannya skorinka shvidko blush - put a sheet of wet paper on the beast. If, on the contrary, the bottom burns, it is necessary to put a bowl of water in the form.
Did you see that the grass burned down? Spend some yoga on a sprat of khvilin, and the dish is easily removed from the dishes.
Do not deprive yourself of the metal form for a long time, so that there is no unacceptable taste.

Video

The best recipes for pies with fish

50 hwilin

140 kcal

5/5 (1)

First of all, before cooking the fish cake on the cob, it is necessary to choose the right fish. Our view is perfect for the sea, for it is easier to understand through the presence of only the ridge and great brushes, and the presence of small brushes. The process of processing ribi will not be laborious and will not take a lot of time. You can choose any kind of cheesecake for the fish pie, depending on your gusto and financial abilities.

Pirіg with fresh fish and rice

The rib pie can be prepared before the Christmas table. Be songful, your guests will sing for a long time. For yogo cooking vikoristovuvatimme pike perch and peled - see ribey more juice, fat in the world, to make your cake even more delicious.

Kitchen appliances: deco for vaping, sieve, deep bowl, rocking chair.

To prepare a fish pie, you need the following ingredients:

Preparation of yeast dough

To prepare pasta in a saucepan with a similar bottom, heat milk on a weak fire to 37-40 °, remove the saucepan from the fire.
Introduce strength and zukor into milk, break one egg, add more oil and mix everything well.
At the preparation of the mass, we add drіzhdzhі, it’s good to change it, it’s literally 3 hvilini.
Ask for a sieve, make a hole in the borosh and pour in a little sumish. Zamіshuєmo elastic densely.
Put it in a bowl of dough and fill it in a warm place for 20 quills.

Cooking a fish pie

Important!
If you add fish spices to the cake, it is necessary to pay attention to their components. In the mood, if there is strength in the warehouse of seasonings, be careful when preparing ribi and do not oversalt the grass.

We cut the fish, wed the tassels and the rind, so that only the fillet was left (if you like the rind, you can leave it), and cut into cubes.
We smear the cybula on a weak fire (robably not over-oiled) at the sonyashnikov olії i dodaemo її to ribi.
Rice is boiled until half cooked (7 strands after boiling), washed in a drushlyaka and added to ribeye with cibulei.
All the ingredients are salty, peppery and add sumish spices to ribi to relish.
The dough is divided into two parts, one of which will be 2 times larger for another.
Most of the dough is spread out a trio wider than our sheet,

schob from usіh bokіv buli bumpers and laid on the form for vipіkannya, front smeared with oil.

For another part of the dough, we bake a trifle less than the first, but so, there was a bule for the size of the sheet, and we crook our pie to the beast.

The top sack is carefully pierced with a knife (fork), so that during the hour of preparation the rich vologists were not taken, but the filling was juicy.
Smear the top of the pie with an egg, then vin viide completely rum'yanim.
We put it in the oven, it is necessary to heat it up to 180 °, and brew 30 quills.
Ready pie trohi cooled and served to the table.

You know you?
In order to make your pie look appetizing, after that, as soon as you take it out of the oven, smear the surface of the pie with a small amount of dewy olive and cover it with a clean towel for 20 quills. The cake will be shiny, the top will not dry out, but will be soft and appetizing.

For embellishment, you can rozkotit and virіzati neatly in the shape of a fish, robiti z tista fins and a tail. This option will please everyone, especially children.
Pirig vіdmіnno pіdіyde, like a strain of a friend, and you can also serve it for a snack before tea. All delicious.
It is also recommended to use another cooking option.
If you didn’t see yeast at home, but there was stale kefir in the refrigerator, then prepare a savory one, which will make you ready to cook, and it will please you with an unforgettable relish.

Video recipe

If you have lost food at any stage, we recommend a video clip that shows in detail all the nuances of cooking a pie:

And for lovers of pies, which have more fillings, lower dough, it is recommended.

Pirіg іz red fish

Cooking hour: 40 quills.
Number of servings: 8.
Kitchen appliances: a frying pan, a sieve, a rocking chair, a wine glass, a deep bowl, a form for brewing (straight or round).

For the pie you need:

Video recipe

Watch the video for a complete understanding of the process of preparing this pie:

We want to spare our hour and prepare a tasty evening, it is recommended.

Rib pie with fresh mackerel

All called mackerel in salty or smoked look, but, having tried it in baked look, change your setting to ribi as a whole. If you chose mackerel for the preparation of the pie, then evaluate your grass to find the most important members of the family.

Cooking hour: 40 quills.
Number of servings: 8.
Kitchen appliances: deep bowl, sieve, vіnochok, rocking chair, mold for vipіkannya.

For the fish pie we need:

Method of preparing dough

Ready pie

I will defrost the fish and pick it up and make the skin and brushes, overfilling only mackerel fillets.
Riba should be cut into medium pieces and put into a bowl.
Here, let me give you a finely cut cibulus. Salimo, pepper and to taste we add seasoning for ribi.
The bowl with the prepared stuffing is curved with grub and put in the refrigerator.

Zavdyak spices and cibules, our mackerel is marinated, while it’s still cold.
The dough is divided into two parts, one of which is smaller than the other.
Most of the dough is rolled up with a rocking chair, creating a perfectly round shape.
We add the stuffing evenly, overfilling the trochs of the month on the rim.
The other part of the dough is rolled up in the same form, like I pershu.
Pinch tight, roblyachs look like pussy, kindly creak offended parts of the pie.
Choose a sheet or a round shape for brewing and smear with oil.
We put the oven in the oven up to 180 °. It takes 25 chills|minutes to sip.

The finished pie needs to be chilled, and it can be served to the table, like a completely different dish.
If you have enough time to prepare the evening, then it is recommended, for which it is not enough time to spend time, and the result is to overthrow all the points.

Video recipe

As if food was not prepared, marvel at the video:

Ribny pie will become a know-it-all for all the gentlemen, as they cannot decide how to invite their guests. Tsya grass will become beloved, like for children, so for grown-ups.

Rib pie. Rib pie is a classic of Russian cuisine. Today, it has not lost its relevance, fish shards are actively promoted by nutritionists as a product of a healthy diet, and pie is cestrava, kohana and children, and grown-ups.

Ribny pie - the most popular biscuit virib with ribi filling. Ribny pie is baked from different types of dough - dried, fresh leaf thin. The new one may have a shape - not only round, but square, but also original - for example, it looks like a great riba or a ship.

Fish can act as a "mono component", so in the same time with other products, it is good to combine with fish for relish. Such products include vegetables, rice, mushrooms, potatoes, syrup and greens. There can be other options, but stink is already an amateur. Obviously, spices will not stop playing the violin, as they can change the taste of passion again.

You can take fish for a pie, whether it’s yaku - so be it, for relish and color. We will close the cake so that the filling does not dry out and the dish does not disappoint.

For a fish pie, it’s better to take a chavun form - you won’t allow the pie to be evenly baked. In addition, such a form is long-lasting, so serve for a long time. Another miracle option is an aluminum form with non-stick coatings. If you should take care of the dishes with old walls - you will happen to change it. Utensils made of silicone can also be included up to three passes.

Ingredients for fish pie are the simplest. In a way, it’s scintillating, it’s borosno, it’s like I can buti the great katunka. In a different way, riba, it is necessary to prepare the yaku - clean, vipatrati, pierce.

It is possible to replace the drіzhdzhové tіsto, or it is possible to vikoristati alternative options, like the current ones. This is true for kefir, sour milk and other sour milk products. So they add eggs, and then milk.

Feeling about the fish pie, a lot of housewives grab their heads - it’s so long and smooth. In truth, there are no names of swedish recipes and no leather croque preparation can be forgiven. Firstly, you can cook dough for 5 khvilin (for example, dough on kefir) or you can buy ready-made in the culinary. In another way, if you take care of the preparation of ribi, you can buy ready-made fillets without brushes. Є impersonal recipes for a fish pie for a shvidka hand, yakі allow you to eat a ready dish less, nizh for a year.

Ribniy pie - tse savory and succulent grass, so as not to deprive the baiduzhim of the household, which you have pampered on the weekends, nor the guests, as if they have come to you, to spread the joy of the holy.

A pie with a fish filling is a variation on the theme of non-malted homemade vypіchka. With yoga prepared, your imagination is not surrounded by a random form, vikoristovuvannogo dough and stuffings. There are hundreds of variants of such recipes, but not thousands. Ribny pie is supposed to come out like a clumsy everyday dish, so it’s not dirty to put yogo on the Christmas stele. The very same in the store of the skin gentleman can have a couple of cicada recipes for such an attack.

Closed pies can be quietly Russian roots and were present on the tables of our ancestors from long ago. The main filling is supplemented with other components, their role is played by rice, potatoes, mushrooms, fresh herbs, vegetables. Riba, before the speech, you can take it, whether it be: river chi sea, white ta chervona, fresh, salted chi canned. All lie down like your personal taste like.

Duzhe savory rib pie - photo recipe

Pink salmon is already savory fish, but at the bagats you go out to finish it dry when you cook any kind of grass. In order to get away, cook a pie with it on an incomparable, soft, ale crispy dough.

It is easier and simpler to use yoga for the help of a bakery. It’s enough to take the product for the test in the sequence, according to the instructions to the model of the baker, and in about a couple of years you’ll be ready for the test.

However, if you don’t have bread in the booth, then you won’t become a problem. Drіzhdzhové dough with margarine is easy to prepare by hand to navіt mister-pochatkovets, and relish will please any guest or household.

Your rating:

Cooking hour: 3 years 30 hours

Quantity: 6 servings

ingredients

Borosno (wheat, high variety): 600 g
Water: 300 ml
Margarine: 120 g
Egg: 1 pc.
Drіzhdzhi (dry): 2 tsp.
Ribi fillet (pink salmon, salmon, trout, chum salmon): 500-600 g
Cibulya ripchasta: 1-2 pcs.
Syrah Potato: 3-4 pcs.
Strength:
Sumish peppers:
Greens (fresh, dried):

Cooking instructions

Wheat is sifted at the bowl, add dry yeast, softened margarine, kitchen oil, an egg. On the cob itself, you can knead it with your hands, carefully rub the margarine into the boar, then you can beat the spatula or a spoon.

At the process of mixing step by step add water. Water may be at room temperature, or a little warm, but not hot. The zamіshane is silently placed in the mist, having crooked the eminence in front with a clean white towel. The bowl with the dough is placed far away from the stretch, near the warm place.

While it’s quietly rising, it’s time to start preparing the ribi filling. Gut pink salmon, cut fins, tail the head. With a gostre knife, cut the fish from the side of the back, stretching the bottom parallel to the table. Neatly roaming the ridge, winding the fish in the great brushes. As a result, the ribne fillet comes out on the shkir.

Visible brushes are seen, meat is pierced with a knife. Ribi fillet is cut into cubes, added to the kitchen strength, spices, spice that be-like greens on the vibir.

Clean the cibula, cut into cubes and brush in a frying pan until golden brown. I got the cibula to eat with sliced pink salmon, I’m ready to put in the stuffing so that it could infuse.

Fresh potatoes are peeled and cut on flat thin staves. Hand-cut the potatoes for the pie with a potato peeler, or else with a sharp knife.

Ready to divide it into 2 uneven parts, with one of them you need to work three more for another. Part of the dough, so that they grow more and lay on the deco. On a new thin, even ball, rolls of potatoes are laid out. On top of the potatoes, you can evenly salt and sip the sum of the peppers. If there is no summish of peppers, then vicorist be-like the favorite spices (vegeta, black chalking and so on).

The stuffing is placed on the potatoes.

Rozkochuyut into a thin layer of a piece of dough, which is left out, and crack the pie with it. Pinch the edges with your hands, making a thin seam around the perimeter. With a videlkoy, they evenly prick the upper ball of dough and put it there, where it is warm in the winter for the winter.

Porada: wink for a warm place without stretching or an oven with open doors with minimal heating.

Vipіkayut pie approximately 45-50 hvilin. Set the temperature change at 180-200 degrees, the exact hour of boiling and that temperature should be based on the type of oven. As soon as the pie is blushed in advance, cover it with a sheet of foil.

Pirіg with canned ribs at the oven

If the guests are not welcome, they will already knock at the door with a good knowledge for whether or not the gentleman becomes a pie from canned food. You can easily inspire a great, hungry company.

Necessary ingredients:

0.3 l mayonnaise;
0.2 l sour cream;
1 b. canned ribi;
9 st. borosna;
½ tsp sodi;
2 ripparts of cibulini;
3 maple;
pepper.

Cooking:

Z'ednuemo and mix sour cream, mayonnaise and soda.
We add strength and pros_yane through a sieve borosno. Vymіshuєmo rіdke tіsto. The mixer is not harrowed.
We cut open a can of canned food, we pour out the whole country, and we cut the fish for help.
That potato is peeled with narizaemo with net plates.
We know the lushpinnya from the cibula, cut it into small cubes, pass it to the baked olives, after which we mix it with fish and season it with pepper.
Nearly half of the dough is weaved onto the oiled shape, on the new one we put ribnu mass and potato plates. Pour the dough on top, which is left out.
Vipіchka in rozpechenіy duhovtsі loan is close to 40 hvilin.

How to cook a pie?

Let's do good grass: the presence of greenery in a new place will enrich your body with the necessary vitamins, eggs - with protein, fish - with phosphorus, and the dough, as soon as it turned out, will make it richer.

Necessary ingredients:

2 cans of canned fish;
6 eggs;
A bunch of fresh greens;
0.25 l of mayonnaise, sour cream;
5 g soda;
20 ml otstu;
pepper.

Cooking:

Half of the eggs are cool, cool, peel and cut with rather big pieces;
Open canned food, cut down fish.
Dribno shaky greens, mix with fish and egg mass, add salt and pepper, mix again.
With a videlka we beat the eggs that the sirimi have been deprived of.
We mix mayonnaise, sauce, ocet and soda, pour in masa, which came out, until egg sum. After retal mixing, we introduce flour | boroshno | and it’s not too thick.
Half of the dough is poured onto a greased form, spread on the surface of the filling and poured with another part.
The hour of brewing is about 40-45 minutes at the baking oven.

Recipe for kefir

As a result of this recipe, you will fall in love with it, boldly take yogo for a refreshment and cook with whatever fillings you like. Riba can be remembered for a trigger with mushrooms, cheese from a shank thinly.

Necessary ingredients:

a can of canned fish;
2 eggs;
170 ml of kefir;
400 g boroshen;
½ tsp sodi;
silt, pepper, greens.

Cooking:

Kefir is warmed up to become a little warm, soda is introduced, borosno, salty and sweet, similar to pancakes in consistency. Don't worry, we didn't miss anything, don't lay eggs in a slick way.
Open eggs, cool, peel and cut into small cubes.
Instead of a tin can, crush it with a fork until smooth.
Dribno shaky greens, zmіshuєmo її with other elements of the filling (fish and eggs).
We poured about half of the dough onto a greased form, laid the filling, filled the beast with excess dough.
Vypіkaєtsya pirig dosit shvidko - for the whole year in baked ovens.

How to prepare a pie with boiled fish from puff pastry?

In this recipe, vicorist is not canned, but fresh, freshly cooked fish. You can be absolutely be-like, but it’s easier to choose different things, so that you don’t look at the great buffoonery.

Necessary ingredients:

a pivkilogram pack of leafy dough (vistachaє for 2 pies);
0.5 kg boiled ribi, peeled;
2 eggs;
1 ripchasta cibulin;
1 carrot;
100 ml tomato sauce;
50 g syrah;
sil, pepper, chewing gum for smearing.

Cooking order:

For room temperature, defrost coldly. The ribeye boiled near the salty waters close to the quarter of the year.
The cibula is finely shaken and rubbed on the middle third, the carrots are simmered in roasted oil;
Eggs are boiled, cooled, cleaned and cut into enough cubes;
Let's cool the ribs, sort out the її, svіlnyayuchi like tassels and shkіri.
Trochs are richly dense, a straight-cut vein, and the middle is smeared with tomato sauce, on a new one we put ribs and egg shmatochki, zamazhku, smeared with mayonnaise to the beast, sticking that zakrivaemo pie.
Zmashuyemo Zhovtkom, vipіkaєmo in rozpechenіy ovens close to pіvgodini.

Pirіg with lubricated fish from yeast dough

Regardless of the simplicity of cooking, the popularity of leafy pies, the dry version is quietly respected by the Russian countryside.

Necessary ingredients:

1.2-1.5 kg of fresh ribeye (with a small bone size);
3 ripparts of cibulini;
1 bunch of greens;
30 ml of olive oil;
sil, pepper, tsukor;
0.7 kg boroshn;
30g of drіzhdzhіv (before buying, we check the term of attachment);
2 eggs;
1 st. milk;
0.1 kg of butter.

Cooking order:

Trochs pіdіgіvaєmo milk, razpuskaєmo at new drіzhdzhі, sil, tsukor, 0.2 kg of borosna. Let's move it and let it be a bit cold, as it happened, in warmth for a year.
Dodaёmo to a new hot melted, but not even hotter than tops of butter.
Trochs are beaten eggs and we introduce them at the same time.
Dosipayemo 300 g of borosna.
Relatively vmіshuєmo all the ingredients and again turn into heat for 1.5 years.
Quietly, which was raised in two or three, it is crushed (hands are soaked in front in a dewy olive).
Vikladaemo yogo on pripipanii boroshnoy robochi stіl or great dosk, vruchaemosya trohi trohi borosna.
Now let's get to the stuffing. For the cob, we process the rib: clean, we make the tripe, we cut the head and tail, we take the skin, we make the fillet, we cut it into pieces, we salt it and season it with pepper.
Cover the fillet on olive oil, transfer to a plate.
At the same time, the butter is saved, I cut the cibula with kiltsy.
Dribno shaky greenery.
Let's start to cool down.
We divide the layer of dough into two parts. Rozkotivshi one of them, put it on the bottom of the smeared olive form.
We put the filling on the dough: fish, stewed cibula and greens.
Rozkotivshi scho, scho squandered, we crooked our pie, extremely pinched.
Approximately on the pіvgodini, we pour yoga in a warm place, we coat the top with a zhovt and put it in the oven for 40-50 quills.
If the pie is ready, sprinkle it with water and cover it with a towel for 5 strands.

Straw variant with rice

Necessary ingredients:

0.8 kg of fish fillet;
120-150 g rice;
1 cibulina-ripka;
0.1 l of sonyashnikova olії;
1-1.5 kg of yeast dough;
100 g boroshen;
silt, pepper, spices, laurel leaves.

Cooking order:

Rinse the rice until clean water, soak it for about 60-70 minutes, wash again and again in salt water until cooked.
We see rice on a drushlyak and cool it.
Narizaemo tsibulya pivkiltsami, passeruemo on roasted butter;
Tsibulyu that oil, in which the wine was simmered, wedged into rice, added strength, pepper. Everything is relatively mixed.
Ribne fillet is narrated by thin females, salty, peppery, put on parchment, left on the ground.
Rozkochuєmo in a thin layer of 1 cm in a tovshchina half of the dough, put on the new half of the cibula-rice filling, sprats of bay leaves, ribs of ribi, fresh bay leaves and part of the filling, which is left out.
The rolled other half of the dough is twisted into a pie, smeared with a beaten yellow and put into a baked oven for 40-50 cracks.
If the hour has come to take away the wine, cover it with a towel for the next hour.

3 potatoes

The potato and fish pie is ready to be cooked. You can buy a ready-made leaflet or get confused for preparing a yeast.

Necessary ingredients:

1 st. milk;
20 g zucru;
½ sachet of drіzhdzhiv;
3 art. borosna;
30 ml of rosemary olії;
strength;
0.3 kg of potatoes;
2 cibulini-ripki;
canned fish.

Steps of cooking:

We release yeast in warm milk, add strength with zukr, introduce borough that oil;
Vymisivshi, we fill it with heat for 1.5 years;
Narizaemo I peeled that potato on thin sheets.
Tsibulyu is rіzhemo with kiltsy;
Instead of tin cans, crush with a fork.
Half of the dough is rolled up and placed on the bottom of the greased form.
On a new one, we put potato plates, cibula, spiced with spices, add salt and we add ribnu masa.
We rolled out the dough, which is overflowing, we crook the pie, having made a sprat, having opened it to the beast.
Vipkaєmo in the baked oven is close to 45 hvilin|minutes|. If the vipіchka is ready, it's covered with a towel.

Recipe for multicooker

Necessary ingredients:

0.2 mayonnaise;
02 sour cream;
0.5 tsp sodi;
2 eggs;
1 st. borosna;
a jar of canned fish;
2 cibulini-ripki;
1 cartoline;
pepper.

Steps of cooking:

We pass the cibula in oil.
Razminaemo with a fork instead of a can.
Vіdvaryuєmo, cleansing and trimming the great potato.
We mix riba with cibula and potatoes, add salt and add spices.
We break eggs in a small room, add ingredients to them, which are left out, mix it up rarely, mix it up with a mixer.
Half of the mass, which was whimsical, wedged to the bottom of the multicooker bowl, gave the stuffing, poured it with dough.
Vipіchka hour - close to 70 hvilin.

Even more savory is that Swedish recipe for a pie with fresh fish

Necessary ingredients:

0.1 kg of butter;
0.5 kg boroshn;
½ st. borosna;
½ tsp sodi;
1 ripchasta cibulin;
0.5 kg of ribi;
½ lemon;
0.15 kg of syrup;

Yak cook:

Cooking fish, cleaning it, water-creaming fillet, we can see brushes.
Vitiskaemo on lemon sik fillet, add salt and pepper yogo, marinate too much.
We add soda to sour cream, mix it up, fill it up for the winter.
Razm'yakshuєmo butter, add to sour cream, enter strongly and relatively with a mixer.
We add flour | boroshno |
Rozdіlyaєmo yogo navpіl.
One piece is placed on a deco sheet, and sides are formed from the sides.
Rozpodіlyaєmo filling: fish, grated sir, cibulni kiltsya.
Zakrivaemo test, scho zalishivshis, pinching the edge.
Ready in baked ovens until winter.

As if the canned ribs are harvested in oil, then the excess should be drained, looking at the drushlyak.
Like taking fish from your juice, the vipіchka will be less caloric.
The juiciness of the filling is given by the cibula, try to put it approximately the same amount as ribi.
Coat the pie with yellow, so the wine will look more appetizing.
Drіzhdzhovoe tіsto may come at least udvіchі, first proceed to molding the cake.
For the jellied variant, it is a miraculously pіdіyde silicone form.
If the cibula is added fresh, and not sauteed, it’s better to scald it in front with dill.
For the presence of soda її, you can replace it with fluffy and navpaki. And if you beat the insults and produce, then you take away the ideal m'yakush.
Do not start the filling from the raw ribi to be prepared, it is recommended to do it ahead of time to heat it up (boil or lubricate) or just marinate it for a year if you want.
Like ribi for a full filling, you can’t beat it, you can dilute the taste with vegetables, porridge, greens.

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We want to talk about how to cook a rib pie with stuffing. Prepare such a specialty with any kind of dough: fresh, dry, leafy, you can be good, everything is left to your imagination. Ribny pie - tse savory that sitna strava, yak can be prepared for the Christmas table, and for skin day.

Rib pie

Ribbon pies have come down to us from clay. Such a long history of stravi allowed us to get the best of the low prescriptions. As a result, in a given hour, in any culinary book, you can find a simple one with fish. To prepare the herbs, it’s not enough to use ribs and boros, but also to take away additional ingredients: cheese, mushrooms, potatoes, rice, spices, greens.

For a pie, it is important to choose the correct shape. At the same time, the stores have the most versatile dishes. The best option is vikoristanny chavunnoy form. In such dishes, the riba is evenly spiced. Ale, sorry, it’s important to know such a form. As an alternative, aluminum cookware with non-stick coatings can be used. Ale varto remember that the common term for such a service is not great.

Riboi pie: a simple and swedish recipe

The secret of swidkostі prigotuvannya stravi for cym recipe polgaє at testі. Yogo prepared a loan of less than 5 quills. A simple and savory recipe for a pie with fish can be placed in the arsenal of the master.

Ingredients for dough:

A pack of kefir (fat content 3.2%) - 0.5 l.
Two eggs.
A package of fatty mayonnaise.
Dribka salt.
Soda - 1/2 tsp
Boroshno.
Far spoon of zucru.

For filling:

Two cibulini.
Pink salmon fillet - 0.8-1 kg.
Vershkov butter - 75 g.
Pepper is strong.

Pie making

How to prepare the ribs of guidance by us in the statistics, the sheets are simple, so that the culinary-pochatkivtsi will get into the preparations of the grass.

Zrobimo at the missisto. For whom it is important to produce and lightly beat the sum, adding step by step borosho. Quite guilty mother the consistency of sour cream (it is not guilty but thick) and be uniform.

Ribne fillet is cut into thin pieces, peppery and salty. Let's sweat the cibula with pivkiltsy. Before brewing, it is necessary to prepare a leaf, smearing it with fat. We gave a part of the dough, virivnyuyuchi yogo surface, and then we made the preparation of ribi pieces. On top we put a cybula and small ole frills. Now you can fill in some of the dough that is left out.

Pirіg vіdpravlyаєmo in the oven, vipіkati will be at a temperature of 200 degrees. Yogo readiness can be changed for the help of siren or toothpicks: as if they are overfilled with dough, it’s more likely not to be ready.

After that, as the cake was taken out of the oven, smear the surface with top-heavy or olive oil and put a towel on the sprat.

Cake from yeast dough

We want to propagate a simple and savory recipe for a fish pie based on yeast dough. Strava to come out neymovirno lower and just Tanya in the mouth. For yoga, the preparation of vicorists is memo dry drizzle, shards of stench rise richer and brighter.

For cooking, we need the following products:

Kefir - 0.5 l.
Strength.
Dry yeast - one package.
Three tablespoons of zucru.
Roslinna Oliya.
Two eggs.
Kilogram is barosh.

For filling:

Dekilka of cybuli heads.
Fillet of fatty ribeye - one kilogram.
Vershkove oil - 55 g.
Pepper is strong.

Dried pie recipe

Simple that savory recipe for a pie with fish can become a chervil for swedish cooking.

Zamіshuєmo in utensils and give the opportunity to rise. And we'll take care of the stuffing in the meantime. Rozryzaemo filet on shmatochki, pepper and salt, zmіshuemo z tsibuleya, cut pіvkiltsami. You can drizzle the filling with lemon juice and let it brew.

In an hour of preparing ribi, our dough has already begun to rise. Preparing deco, smearing it with fat. From the dough, we spread a thin layer and put yogo on the bottom of the form, and put the stuffing and butter into the beast. Let's curl up the beast with a ball of dough and pinch the edges tightly.

Deco is put into the oven and boiled until done. In the process of cooking, you can increase the fire, so that you can take the side of the bacon. The finished pie must be greased and covered with a towel.

Juicy rib pie

Ribny pie natural), preparations for this recipe, come out juiced and savory. A simple and swedish recipe does not seem to be particularly correct.

Ingredients for dough:

½ bottle of milk.
One egg.
Chotiri teaspoons of fluff.
Vershkov oil - one pack.
Three bottles of borosna.
½ teaspoon salt.

For filling:

Ribne fillet - 0.4 kg.
Lemon juice - 2 tsp
Ribbon spices.
Pair of cybuli heads.
mayonnaise.
Sour cream - 30 g.
Greenery.

Riboi pie: a simple and swedish Pokrokovo recipe

Mix milk and eggs and beat with a mixer. We add butter to vershkov (raised), strong, rozpushuvach and renew everything. Dali progressively hoarsely and incessantly stir the masu. Zamіshuєmo fluff and m'yaké tіsto and give it to you to infuse with a stretch of pіvgodini.

And in the meantime, let's take care of the filling. We cut the fillet into shmatki, add seasonings, strong and sprinkle with lemon juice. Let's call the cibula pivkiltsy.

When ready, it is necessary to divide it into two parts. One of them rozkochuєmo and put it on the bottom of the form. On top we spread the ribn filling, sweat the cibula, smear the surface with mayonnaise and sip on chopped greens. І do not forget to add the little things to the olії. Another part of the dough is also roaring and the beast is crooked by him a pie, sharply creaking the edges. The top part of the pie should be smeared with sour cream. Vіdpravlyаєmo vibrіb at the oven for baking. The process of preparation is three times 40 minutes to a year.

Cooking features

In order to make the rib pie viyshov savory and beautiful, it is necessary to know the nuances of cooking:

Before that, as a place on the surface, it is necessary to pierce with a fork, so that the couple could calmly come out.
On the deck of the pie, you need to leave the empty ones, then the virib will be more evenly baked.
After the preparation of the pie, it is not possible to leave it on the soundboard for a long time, the shards of the wine are quickly reborn and can draw in the relish of the metal.
As in the process of boiling, the top of the pie is already browned, it is necessary to cover it with wet paper.
If you remember that it will start to burn, you can put a new pan with water.
It is necessary to put the pie near the oven more carefully, the zayv rіzkі ruhi can bring you up to the end of the day.
As you have seen, that the vipіchka has stuck to the deck, you can take a sprat of fluff over the pair. Pirіg easily vіdstane vіd utensils.

Pirіg on beer

We discussed how to prepare a fish pie with a filling, as a product for what you need. Ale wants to try one more cicada recipe - for beer.

Ingredients:

Light beer - ½ bottle.
Margarine - 185 rubles.
Two bottles of borosna.
One cibulin.
Salmon Bank.
Three eggs.
Mayonnaise - 3-5 tablespoons.
Sir - 110
Green cibula.
Greenery.
Egg Zhovtok.

beer pie recipe

Refrigeration margarine needs to be ground with flour until it is uniformly cold. Dali in the sum add beer, strong and zamishuemo tіsto. We divide yoga into three parts, one of which can be bigger for the other. We put it hard in a cold place.

Tim, for an hour, the fish is crushed with a saw, picking up brushes. Add cibula to ribna masu (I will smear or sira), pepper and salt. Dribno narize eggs and rub sir, add greens and cibula. Mustache components are mixed and smeared with mayonnaise. Prepare the form, having smeared it with olive.

Most of the dough is spread into a layer and the bottom of the dish is covered with it. Put a ribbed ball on top, which is curved with a ball of dough from another portion. On the new one we lay the egg sum and close the pie to the beast with the rest of the cake. The edges of the dough must be firmly sealed. I will smear the top of the viroba with a yellow cloth and let it vibrate near the oven.

Yaka can be the filling of a fish pie?

At the filling for the fish pie, you can add different products. As the main component - ribi - you can vicorate and boil a carcass, for which you can take meat and squirt yoga from greens and eggs. At the filling, you can add sira fillet ribi, as well as shmatochki olії.

For the filling, it is suitable to make canned fish, instead of them, mix them with eggs, rice and greens. Canned fish is fattened, so it needs to be mixed with other products.

The eggs at the vipіchka should not be added obov'yazkovo, but with them the pie will come out richly savory. In addition, the stuffing is added to lubricated cabbage, shredded Chinese cabbage, spinach jam. With the fish stuffing miraculously eat hard Sir.

Deputy post

The rib pie is an unforgetable country, but it looks miraculously on the holy day table. Delicious sitna їzha is worthy of all members of this family. We hope that our article will be perfect for you, and you will take one of the recipes for review.