Composition / ingredients
Step-by-step cooking
Step 1:
How to bake a canned pie? Prepare the necessary ingredients for the dough. Take cottage cheese dry, butter - frozen, flour - of the highest grade.
Step 2:
I cook this dough with a blender - it turns out much faster, but in the absence of a blender, you can do the same manually. Mix the flour and soda in a separate container.
Step 3:
Add the frozen butter chopped into small pieces (can be replaced with margarine).
Step 4:
Wipe the mass with a blender into a crumb (or with your hands).
Step 5:
Add cottage cheese to the flour mass.
Step 6:
Once again wipe everything in a blender until it is fine crumbs.
Step 7:
On the table with your hands, gather the crumbs into a ball, press. Put the resulting dough in a bag or wrap it with cling film. Put the dough in the refrigerator for at least 30 minutes, but you can do more.
Step 8:
Meanwhile, do the stuffing. Prepare the necessary ingredients for her. Drain the liquid or oil from the canned fish, but you can leave a little for juiciness. Rinse the rice in cold water several times.
Step 9:
Put the rice in a saucepan with salted water and cook until the rice is ready (the ratio of water to rice is 1:3).
Step 10:
Mash canned pink salmon (or other canned fish) with a fork in a plate.
Step 11:
Grate the cheese on a coarse or medium grater.
Step 12:
Chop fresh herbs (I have parsley, but dill is also perfect).
Step 13:
In a deep bowl, combine all the ingredients for the filling.
Step 14:
Add sour cream.
Step 15:
Separately, beat the egg with a fork, pour into the filling. Leave a little beaten egg to lubricate the top of the pie.
Step 16:
Pepper the filling.
Step 17:
Add a little salt (keep in mind that canned food itself is salty).
Step 18:
Mix everything well.
Step 19:
Divide the cooled dough into 2 unequal parts.
Step 20:
Roll out most of the dough according to the size of your mold or baking sheet. Place the cake on a greased baking paper.
Step 21:
Put the filling on top and smooth it out.
Step 22:
Roll out the second part of the dough. Cover the pie with it.
Step 23:
Gently pinch the edges of the pie.
Step 24:
Lubricate the surface with the remaining egg.
Step 25:
Make punctures in the pie with a fork.
Step 26:
Preheat the oven to 180 degrees. And bake the pie for 35-40 minutes. The exact time depends on the characteristics of your oven.
Step 27:
The pie is ready, bon appetit!
You can even feed a large number of guests with such a pie, because just one piece will satisfy your hunger. It goes well with fresh vegetables!
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Cottage cheese "vitalinia" - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
- Canned pink salmon - 136 kcal/100g
