Do you want to cook a quick, affordable, tasty version of home-made cake, which is suitable for dinner and for meeting unexpected guests? We offer jellied cake with saury. Indulge your home with this fragrant fish cake. Gentle dough melting in your mouth, juicy filling, golden crust will not leave anyone indifferent!

Classic jellied pie with saury in the oven

What is this cake good for? The fact that it cooks quickly does not require proofing; products for it are always at hand.

As a rule, the composition of jellied pies includes such ingredients:

  • dairy products (sour cream, kefir, yogurt);
  • mayonnaise;
  • eggs
  • flour;
  • filling of canned fish or otherwise.

Be sure to add soda or baking powder to the dough. The baking powder combines with an acidic environment, they begin to emit carbon dioxide, which gives the cake the necessary friability, porosity, tenderness.

The bones in the fish are best removed - although they are soft in canned food, the filling is completely superfluous.

A classic fish recipe with canned saury is cooked in the oven. For the filling, you can use, in addition to fish, boiled eggs, rice, vegetable mixture, herbs.

For a classic filling with spring onions and eggs, you need these products:

  • 250 g sifted wheat flour;
  • 0.4 l of kefir;
  • 2 raw chicken eggs;
  • a small spoonful of salt and sugar;
  • half a spoon of soda or a teaspoon of baking powder;
  • 3 tbsp. tablespoons of refined oil;
  • filling - a bank of saury, three boiled eggs, a bunch of green onions;
  • ground pepper to taste.

Instead of saury, you can use any other fish, well suited for jellied salmon pies.

This dish is cooked for a total of 45 minutes, of which most of the time will be spent on baking.

  1. Mix butter, eggs, kefir.
  2. In another bowl, combine all the dry components of the dough - flour, salt, sugar, soda.
  3. Combine the liquid and dry parts by gently mixing the dough with a spoon.
  4. While preparing the filling, turn on the oven to preheat. The temperature is 180 degrees.
  5. Drain the liquid from canned food, put the contents of the can in a bowl, and knead the fish with a fork.
  6. Add chopped onions and eggs to the fish. Mix. For juiciness, you can add a little juice from canned fish. Add salt and pepper to taste.
  7. Pour half of the dough into a frying pan greased with vegetable oil, put the filling and pour the rest of the dough. Level the surface.
  8. Bake until ready. Willingness to check, puncture the finished pie with a toothpick.
  9. After giving a little rest to the finished pie, cut and serve for tea. You can also serve for dinner as an independent dish.

Cooking in a slow cooker

A delicious, tall and magnificent jellied pie on kefir with saury is obtained in a slow cooker.

For the dough and toppings we take:

  • 400 g flour;
  • 250 g of kefir;
  • 100 g mayonnaise;
  • a little salt and a couple teaspoons of sugar;
  • 2 chicken eggs;
  • a small package of baking powder;
  • the filling of canned, onion or green onions and eggs.

The dough is prepared in the same way as in the previous recipe, half of it is poured into the bowl, then the filling is laid and covered with the rest of the dough. We bake the cake in baking mode, first on one side, then, turning over, on the second. In total, baking takes about an hour and a half, depending on the type of multicooker.

We supplement the recipe with rice

The same filling can be made more voluminous and satisfying if, instead of eggs or with them, boiled rice is added. In general, with saury and rice, the combination itself is very successful - neutral rice will emphasize the aroma and taste of delicate saury, and onions will strengthen it and give a little sharpness. You can bake both in the slow cooker and in the oven. The composition of the products is almost the same, but instead of mayonnaise, we recommend putting 100 g of sour cream, also adding another egg.

To make the filling tastier, take two cans of fish, 150 boiled rice, 150 g of onions, which we fry in vegetable oil. Mix everything, try on salt and, if necessary, add salt. Pepper

We bake in the same way.

With the addition of cabbage

 

Adding margarine to the dough, we make the cake even more crumbly, soft and tender. White cabbage (300 g), onion, and a can of fish will go to the filling. For the test - 300 g of kefir, a little less than half a pack of margarine or butter, a spoonful of sugar, 3 eggs, soda or ready-made baking powder 10 g, a half cup of flour.

  1. Melt the margarine.
  2. While it cools, fry the onions in oil.
  3. Add chopped cabbage to the oil, salt and fry without a lid, stirring occasionally.
  4. Cool almost ready cabbage, mix with fish, pepper, you can add spices to your taste.
  5. For the test, combine the dry composition and add to the mixed liquid components.
  6. By baking, forming a cake. Readiness is determined by the readiness of the test.

Canned saury and potato fish pie

A simple but tasty and nutritious potato pie comes out. Jellied pie with saury and potatoes can be cooked with a raw component, or you can take the remaining boiled tubers. For the test we combine 250 g of sour cream and mayonnaise, 8 tablespoons of flour, a little salt and soda, and also three eggs. For the filling, peel three medium-sized potatoes, an onion, cook fish from one tin can.

The dough is mixed in the usual way, and the filling is prepared like this.

  1. Knead the fish.
  2. Finely chop the onion, add to the fish.
  3. Grate potatoes on a coarse grater.
  4. Mix everything, add a little salt, pepper slightly.

Bake, laying a layer of dough, a layer of filling, again tesla in a greased baking sheet or pan.

The easiest way to cook on kefir

If there is no sour cream or mayonnaise in the refrigerator, but only kefir the day before, then you can prepare the dough on one component.Moreover, the more acidic, "older" it will be, the better it will work with soda and better raise the dough.

 

Half a liter of kefir for a couple of eggs and tablespoons of vegetable oil, a little salt, a pinch of sugar, half a teaspoon of soda and flour, so that the dough does not come out too thick, like a sour cream.

Filling - with potatoes, saury and onions. You can make rice and any other.

On mayonnaise and sour cream

Any bulk cake, as mentioned above, is necessarily fat - for softness and taste, as well as a sour-milk product - by reacting with soda, it gives off carbon dioxide. But inside the recipe, you can change these required components, depending on what is in the refrigerator. Instead of butter, you can take vegetable oil, fatty mayonnaise is also suitable, which, as you know, itself consists of almost one vegetable oil. Sour-milk product can be sour cream, kefir, fermented baked milk and even sour milk. You will not feel a fundamental difference in taste, except that the cake will be fatter and slightly creamier if you add sour cream and mayonnaise instead of kefir.

It is interesting:jellied pie on kefir with cabbage - recipe

To prepare the jellied cake on sour cream with mayonnaise, you can take 250 g of sour cream for 3 eggs, in which put out half a small spoon of soda, a glass of flour, 100 g of mayonnaise, a little salt, a little sugar. This is for the test. And for the filling, take canned fish (salmon, pink salmon, saury, sardines, etc.) and everything that you want.

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