Puff Pastry Fish Pie (Fish-Shaped)
by Editorial Staff
This fish pie and fish pie is made from puff pastry, and eggs, salmon fillets, and rice are used as the filling. You can show off this big and tasty pie to your guests by serving fish pie for tea.
Ingredients
- Puff pastry thawed – 450 g
- Salmon, fresh fillet – 680 g
- Eggs (boiled) – 3 pcs.
- Boiled rice, crumbly – 200 g
- Fresh parsley (chopped) – 30 g
- Fresh tarragon (chopped) – 10 g (2 teaspoon.)
- Egg (slightly beaten) – 1 pc.
- Low-fat cream – 90 g (6 tablespoon. L.)
- 1/2 lemon juice
- Salt to taste
- Ground black pepper – to taste
How to make puff pastry fish pie:
Directions
- Turn on the oven to preheat to 190 degrees. Roll out two-thirds of the dough into an oval about 35 cm long. Cut a fish-shaped piece from this dough, survive it on an oiled baking sheet. Brush with beaten egg, place in the oven, bake until golden brown, about 8-10 minutes. Leave to cool at room temperature.
- Pour cream into a bowl, finely chop the eggs, mix well, add boiled rice, parsley, tarragon, salt, and pepper to taste, mix well. Put this mixture on the cake. Cut the fillet into 2 cm pieces. In a small saucepan, heat the butter, bring to sizzle, put the fish pieces in it, cook the fish, stirring occasionally, until pink, about 2 minutes. Arrange the fish pieces over rice. Add lemon juice to a saucepan with butter, pour over the rice mixture with this sauce.
- Cut out a semicircle from the remaining dough, cover the fish in the head area with it. Cut out another semicircle, shape the tail, cover the filling in the tail area. Cut out many small circles from the remaining dough and overlap them on the body of the fish, forming scales. Put one circle on the head in the form of an eye. Grease the fish with a beaten egg and place in the oven, bake the puff pastry fish pie at 190 degrees for 10 minutes, then reduce the temperature to 160 degrees and bake for about 15-20 minutes, until golden brown. Serve the fish puff pastry immediately.
Enjoy your meal!
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