Rice Pie and Canned Fish
by Editorial Staff
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
- 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).
- Let’s take care of the filling. Peel and finely chop the onion.
- Heat vegetable oil in a frying pan, add chopped onion. Fry it, stirring occasionally, over medium heat until soft.
- Put the canned fish in a bowl and knead with a fork.
- The rice has already been cooked by this time.
- Add salt, pepper, fried onions, and boiled rice to the fishbowl.
- We mix everything. The filling is ready.
- Let’s take a dough: pour warm water, vegetable oil into a bowl, sift flour, add salt.
- Knead a soft dough that does not stick to your hands. Set the dough aside for 30 minutes, covering it with a tea towel.
- 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.
- 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.
- 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.
- 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.
- You do not have to wait for the fish pie to cool completely and immediately cut it into pieces.
Enjoy your meal!
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