Pie with canned fish and rice

Name: Pie with canned fish and rice
Total time: 1 h 40 min
Yield: 12
Ingredients: 200 g Cottage cheese; 200 g Butter; 2 cup Wheat flour; 1 teaspoon Baking soda; 240 g Canned pink salmon; 1 cup Rice; 100 g Hard cheese; 1 tablespoon Sour cream; 10 g Parsley; 1 Chicken eggs; to taste Salt; to taste Ground black pepper; 1 tablespoon Vegetable oil

Hearty baked goods for a hearty dinner! Pie with canned fish and rice is quite simple to prepare, but so delicious! The curd dough does its job: it is flavorful and slightly crispy. Well-chosen ingredients in the filling will not leave anyone indifferent.

83

6311

Gabriella Jenkins

Recipe author

Calories

374kcal

Protein

13g

Fat

22g

Carbs

30g

*Nutrition per serving

Ingredients

Servings: 12

200g

200g

2cup

1teaspoon

240g

1cup

100g

1tablespoon

10g

1

to taste

to taste

1tablespoon

Step-by-step preparation

Cooking time: 1 hr 40 mins

STEP 1
How to bake a pie with canned food? Prepare the necessary ingredients for the dough. Take dry cottage cheese, frozen butter, premium flour.
STEP 2
I prepare this dough using a blender - it turns out much faster, but if you don’t have a blender, you can do the same thing by hand. Mix flour and baking soda in a separate container.
STEP 3
Add frozen butter chopped into small pieces (can be replaced with margarine).
STEP 4
Rub the mixture into crumbs using a blender (or with your hands).
STEP 5
Add cottage cheese to the flour mixture.
STEP 6
Once again, puree everything in the blender until it turns into fine crumbs.
STEP 7
On the table, use your hands to gather the crumbs into a ball and press them down. Place the resulting dough in a bag or wrap it in cling film. Place the dough in the refrigerator for at least 30 minutes, but more is possible.
STEP 8
Meanwhile, make the filling. Prepare the necessary ingredients for it. Drain the liquid or oil from the canned fish, but you can leave a little for juiciness. Rinse the rice in cold water several times.
STEP 9
Place the rice in a pan with salted water and cook until the rice is ready (the ratio of water to rice is 1:3).
STEP 10
Mash the canned pink salmon (or other canned fish) with a fork in a plate.
STEP 11
Grate the cheese on a coarse or medium grater.
STEP 12
Chop fresh herbs (I used parsley, but dill is also great).
STEP 13
In a deep bowl, combine all ingredients for the filling.
STEP 14
Add sour cream.
STEP 15
Separately, beat the egg with a fork and pour into the filling. Reserve some of the beaten egg to brush the top of the pie.
STEP 16
Pepper the filling.
STEP 17
Add a little salt (keep in mind that canned food itself is salty).
STEP 18
Mix everything well.
STEP 19
Divide the chilled dough into 2 unequal parts.
STEP 20
Roll out most of the dough to fit your pan or baking sheet. Place the crust on greased baking paper.
STEP 21
Place the filling on top and smooth it out.
STEP 22
Roll out the second part of the dough. Cover the pie with it.
STEP 23
Carefully pinch the edges of the pie.
STEP 24
Brush the surface with the remaining egg.
STEP 25
Poke holes in the pie with a fork.
STEP 26
Preheat the oven to 180 degrees. And bake the pie for 35-40 minutes. The exact time depends on the features of your oven.
STEP 27
The pie is ready, bon appetit!