Rice Pie and Canned Fish

You can take a very hearty pie with rice and canned fish with you to work or for a walk instead of a sandwich, or you can offer salad or beer to it. A thin layer of lean dough is baked into a crispy crust, and you can choose any canned fish in the filling.

Cook: 1 hour 10 minutes

Servings: 4

Ingredients

For the test:
Water – 100 ml
Vegetable oil – 1 tbsp
Flour – 170 g + for working with dough
Salt – 1/2 teaspoon

For filling:
Rice (dry) – 80 g
Water – 200 ml
Canned fish (I have tuna) – 280 g
Onions – 80 g
Vegetable oil – 3 tbsp
Ground black pepper – 1/3 teaspoon (to taste)
Salt – 1/3 teaspoon (to taste)

Directions

1. We prepare products. We open a tin can, drain the liquid. Flour in the dough will need a little more than a glass with a capacity of 250 ml. We immediately set the rice to cook until tender (from the moment of boiling, we count 15 minutes).
2. Let’s take care of the filling. Peel and finely chop the onion.
3. Heat vegetable oil in a frying pan, add chopped onion. Fry it, stirring occasionally, over medium heat until soft.
4. Put the canned fish in a bowl and knead with a fork.
5. The rice has already been cooked by this time.
6. Add salt, pepper, fried onions, and boiled rice to the fishbowl.
7. We mix everything. The filling is ready.

   

8. Let’s take a dough: pour warm water, vegetable oil into a bowl, sift flour, add salt.
9. Knead a soft dough that does not stick to your hands. Set the dough aside for 30 minutes, covering it with a tea towel.
10. Divide the dough into two unequal parts. We roll out most of it into a thin layer according to the size of the shape, with a margin on small sides.
11. I have a square shape with a side of 18 cm. On the bottom of the shape, I put a piece of food parchment. Put the thinly rolled dough into the mold and form small sides (2-3 cm high). Distribute all the fish filling on top of the dough.

    

12. Roll out a smaller part of the dough in the same way into a thin layer according to the size of the mold and spread it over the filling. We pinch the edges of the bottom and top layers of the dough. I made a small hole in the center of the top layer of the dough (you can just prick it with a fork) to avoid deforming the finished cake.
13. Since I have a glass form, I put it in a cold oven and only then turn on the heating to 180 degrees. After 45 minutes, the pie with rice and canned fish is ready.
14. You do not have to wait for the fish pie to cool completely and immediately cut it into pieces.

Enjoy your meal!