Fish pie

Name: Fish pie
Total time: 1 h 20 min
Yield: 4
Cuisine: Russian
Ingredients: Chicken egg - 60 g; Wheat flour for baking - 300 g; Milk - 250 g; Salmon - 200 g; Rice - 150 g; Sugar - 30 g; Dry yeast - 15 g; Vegetable oil - 50 g

Cookinero 27 Mar 2025

6070

Rastegai is a pie that got its name because of its appearance. It has the shape of a boat with an "unbuttoned" top. This pastry is usually served with first courses. Rastegai with fish turns out aromatic and filling, so it is suitable as a separate dish for tea.

How to cook Fish pie

Step 1

Add sugar and yeast to warm milk. Let it stand until the foam rises.

Step 2

Cut the fish into small cubes, add to the rice, salt and pepper. Mix thoroughly.

Step 3

Mix the yeast with flour, egg and butter. Cover the dough with a towel and put it in a warm place for 30 minutes.

Step 4

Divide the yeast dough into small balls and roll them out. Put the fish filling in the center and form a pie, as in the photo. Bake for 20 minutes.

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Recipe cuisine: Russian

Cooking time: 1 hour 20 minutes

Servings: 4

Calories: 248.91 kcal

Fats: 7.73

Proteins: 9.72

Carbohydrates: 34.65

Ingredients

Chicken egg - 60 g

Wheat flour for baking - 300 g

Milk - 250 g

Salmon - 200 g

Rice - 150 g

Sugar - 30 g

Dry yeast - 15 g

Vegetable oil - 50 g

Where to Buy Ingredients

Fish pie - FAQ About Ingredients, Baking Time and Storage

Can I use instant yeast instead of active dry yeast in this fish pie recipe?

Yes, you can substitute instant yeast for active dry yeast. Use the same amount, but you can mix it directly with the flour without needing to activate it in warm milk first.

What type of fish works best for this pie filling?

Firm white fish like cod, haddock, or pollock work well, but you can also use salmon or a mix of seafood. Avoid delicate fish that may overcook or fall apart too easily.

How can I make this recipe vegetarian?

Replace the fish with a mix of sautéed mushrooms, leeks, and peas, or use a plant-based fish alternative. You'll still get a flavorful, hearty pie filling.

Can I prepare the fish pie ahead of time and bake it later?

Yes, you can assemble the pies and refrigerate them for up to 24 hours before baking. Alternatively, freeze before baking, then bake from frozen—just add 5–10 extra minutes.

What's the best way to reheat leftover fish pie?

Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. Avoid microwaving, as it can make the dough soggy.

Can I use a different fat instead of butter?

Yes, margarine, coconut oil, or even olive oil can replace butter in the dough, though the flavor and texture may vary slightly.

How do I prevent the dough from becoming too sticky when rolling?

Lightly flour your surface and hands before shaping the dough. If it sticks, chill the dough for 15–30 minutes to firm it up.

What sides pair well with this fish pie?

A crisp green salad, steamed vegetables, or a tangy tartar sauce complement the rich flavors of the pie.

Can I make mini pies instead of one large pie?

Yes, divide the dough/filling into smaller portions and adjust baking time to 12–15 minutes until golden brown.

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Fish pie

How to cook Fish pie

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Step 3

Step 4

Fish pie - FAQ About Ingredients, Baking Time and Storage

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