Jellied pie with rice and canned fish

Step-by-step preparation

Cooking time: 1 hr 30 mins

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.

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 don't want to use mayonnaise, then use one sour cream.

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.

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.

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 food without adding oil.

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.

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.

8. STEP 8

   

   Mash canned fish (mine is saury) together with the liquid with a fork. If canned fish contains large bones and spine (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.

9. STEP 9

   

   Combine rice, eggs and canned fish in a bowl.

10. STEP 10

    

    Mix everything well. The filling is ready. I didn't add salt to it because the fish was quite salty. Taste the filling and add salt if necessary.

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.

12. STEP 12

    

    Pour the remaining half of the dough over the pie. 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.

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!

Comments on the recipe

Maria

14.09.2023

4.9

I would like to bring to your attention another amazingly delicious fish pie with canned food)) It is prepared, however, not from jellied dough. But fans of the classics, I hope you will like it!

Lerik

14.09.2023

4.9

A good recipe for a delicious family dinner!

Aisha

14.09.2023

4.5

Fast, tasty. Jellied pie with rice and canned fish is easy to prepare and incredibly delicious. Thanks for the recipe!