Snail made from puff pastry: pies with canned fish made from ready-made puff pastry. Fish pie with canned puff pastry "Original Puff pastry pie with canned

This pie has fish, rice, and a wonderful crispy puff pastry crust - this is quite enough for a delicious dinner. In every sense: both because it satisfies, and because after pleasure there is lightness. These pies are great served for dinner with a green salad and fresh vegetables.
In addition, this fish pie is quick and easy to prepare, made from a package of puff pastry and canned fish.

Ingredients

1 package of puff pastry without yeast
100 g rice
2 cans of pink salmon in its own juice
1 large onion
3-4 sprigs of dill
Grated zest of half a lemon
Ground black pepper
1 egg
2 tbsp. sesame

Preparation

Pour 300 ml of boiling water over the rice, add a little salt and cook covered over low heat until all the water has boiled away. Cool the rice.

Open the canned food and add the fish to the rice along with the liquid.

Peel the onion and cut into small cubes, add to the fish. Chop the dill very finely and also add to the filling.

Place lemon zest, salt and pepper to taste in the bowl with the rice and fish.

Break one egg and beat a little with a fork. Leave 2 tablespoons for greasing the pie, pour the rest of the mixture into the filling.

Mix the filling well.

Preheat the oven to 200 degrees. Defrost the dough. This amount of fish pie filling requires all the dough, so you can simply roll out each sheet of dough. Place the filling on the bottom layer, brush the edges with egg, place the second layer on top of the filling and secure the edges. Brush with egg and sprinkle with sesame seeds. If you make a round pie, there will be some dough and filling left over, which can be used to make something like an additional mini pie. For a round pie, roll out the dough, place a large plate or dish and cut the dough along its edge.

Place the cut out circle of dough on a greased baking sheet or on a baking sheet lined with a silicone mat. Place a 2-3 cm layer of filling on the dough.

Also cut out a circle from the second board of dough and place it on top of the pie. Brush the edges with egg and seal.

All that remains is to brush the pie with the remaining egg, sprinkle with sesame seeds and make a small hole in the center to allow hot air to escape. After all, everything inside begins to boil, the size of the filling increases with temperature, this is also accompanied by steam, which can “tear” the dough. In addition, puff pastry already tends to fall apart.

Bake the pie in the preheated oven for about 45 minutes or a little more, until it is deliciously golden brown. You can eat it warm or cold - it is equally tasty in any form.

Lately, my favorite type of dough has become puff pastry, which makes any baked product incredibly fluffy, tasty and beautiful. Moreover, this dough is quite inexpensive, and you can cook from it whatever your stomach desires. One of the fillings that my household loves is. Today we will use it to create a culinary masterpiece in the form of snail pies. Such pies are quite easy to make (if, of course, you are not lazy), and they are simply eaten with lightning speed.