Pies with Cabbage and Canned Fish

by Editorial Staff

I have a long and strong love for cabbage pies, but I cooked pies with cabbage and canned fish for the first time, and ate, respectively, too. What can I say? They are very tasty! They are even tastier than I imagined!


  • For the test:
  • Wheat flour – 1 kg + for working with dough
  • Warm water – 500 ml
  • Sugar – 2 tbsp
  • Salt – 1 teaspoon
  • Vegetable oil – 2 tbsp + for working with dough
  • Fast-acting dry yeast – 11 g

    For filling:

  • White cabbage – 500 g
  • Carrots – 1 pc.
  • Bulb onions – 2 pcs.
  • Canned saury in its own juice – 250 g
  • Vegetable oil – 2 tbsp
  • Seasoning for fish – to taste
  • Ground black pepper – to taste
  • Salt to taste

    For frying pies:

  • Vegetable oil


  1. Prepare the dough. Mix flour, yeast, sugar, and salt in a deep bowl.
  2. Add water and vegetable oil.
  3. Knead the dough, cover with cling film, put in a warm place to rise for 1 hour.
  4. When the dough rises, knead it and leave for another 1 hour to rise again.
  5. Meanwhile, prepare the filling. Peel the onion, cut into cubes and fry in a frying pan preheated with vegetable oil.
  6. Add peeled and coarsely grated carrots and finely chopped cabbage to the fried onions. Simmer for 20-30 minutes.
  7. Add canned saury, mashed with a fork, seasoning for fish, black pepper, and salt to the stewed cabbage. Stir and cool.
  8. When the dough rises again, remove it from the bowl onto a greased or floured table, knead and divide into equal pieces the size of a large chicken egg, roll into balls.
  9. Mash the dough balls with your hands into flat cakes spread the filling on top and mold the pies.
  10. Fry the pies in a frying pan preheated with vegetable oil until a beautiful golden-brown crust on both sides.

Enjoy your meal!

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