Puff Pastry Fish Pie
This eye-catching puff pastry pie is shaped like a fish and filled with fish fillet, carrots and onions. Ready-made pastry makes it quick to prepare, while the filling works with pink salmon, trout, salmon, cod or other fish.
Updated : 15 October, 2026
Easy
About 45 min.
Ingredients
500 grams
Frozen yeast puff pastry
500 grams
Fish fillet
2
Onions
2
Carrot
1
Egg yolks
2 tablespoon
Vegetable oil
to taste
Dry spices
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use store-bought or homemade puff pastry. If frozen, thaw it beforehand by transferring it from the freezer to the refrigerator. The original recipe uses pink salmon fillet, but trout, salmon, cod, catfish or another fish will also work. The recipe makes 2 pies from 2 sheets of pastry.
Step 2
Wash and peel the vegetables. Thinly slice the onion and coarsely grate the carrot. Heat the vegetable oil in a frying pan, add the vegetables and cook over low heat, stirring, for about 5 minutes, until softened. Leave to cool.
Step 3
Pat the fish fillet dry. Remove the skin carefully with a sharp knife; this is easier if the fish is still slightly frozen.
Step 4
Roll the thawed puff pastry into a rectangle slightly larger than the fish fillet and about ⅕ inch thick.
Step 5
Place the fish fillet in the center of the pastry. Season with salt and your preferred spices, such as ground black pepper. Spoon the cooked vegetables over the fish and season them with a little salt as well.
Step 6
Cut the pastry along both sides into strips, leaving wider sections at the top and bottom. Fold the two wider upper sections around the end of the fillet to form the fish's head.
Step 7
Fold the narrow pastry strips alternately over one another across the filling, enclosing the center of the fillet.
Step 8
Use the wider section at the bottom to form a tail, overlapping the pastry as needed. Make shallow decorative lines in the tail. Carefully transfer the pie to a parchment-lined baking sheet.
Step 9
Beat the egg yolk with a fork. If desired, add a little water or milk to make it easier to brush. Brush the top of the pastry with the yolk using a pastry brush.
Step 10
Bake in an oven preheated to 355°F for 30–40 minutes. The exact time will depend on your oven and the size of the pie. Bake until the pastry is golden and the fish is cooked through. Remove from the oven, cool slightly and serve.
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