Canned Fish Pie with Cheese
This easy savory pie has a soft, cake-like base topped with canned fish, boiled eggs and sautéed onion. A mixture of cheese and sour cream creates a tender golden topping.
Updated : 26 October, 2026
Easy
About 45 min.
Ingredients
Dough
3
Eggs
0.25 teaspoon
Salt
35 grams
Vegetable oil
1.5 teaspoon
Baking powder
120 grams
Wheat flour
Filling
350 grams
Canned fish
2
Eggs
1
Onions
1 tablespoon
Vegetable oil
150 grams
Hard cheese
200 grams
Sour cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the filling ingredients. You can use any canned fish you like, such as mackerel, sardines, pink salmon or saury. Any hard, semi-hard or soft cheese will work.
Step 2
Finely dice the peeled onion.
Step 3
Heat a little vegetable oil in a frying pan and cook the onion, stirring occasionally, until soft.
Step 4
Hard-boil the eggs for 7–8 minutes after the water comes to a boil. Cool them in cold water, peel and cut into small cubes.
Step 5
Remove the canned fish from the can and drain off any excess liquid. Break the fish into smaller pieces with a fork.
Step 6
Combine the canned fish with the chopped boiled eggs and mix.
Step 7
Coarsely grate the cheese.
Step 8
Combine the grated cheese with the sour cream and mix well.
Step 9
Measure the ingredients for the batter. Use a neutral-flavored vegetable oil.
Step 10
Mix the flour with the baking powder and sift to remove any lumps.
Step 11
Beat the eggs with the salt using an electric mixer for 3–4 minutes, until light and fluffy.
Step 12
Add the vegetable oil and mix briefly.
Step 13
Gradually add the sifted flour and baking powder mixture. Gently fold it into the batter with a spatula.
Step 14
The finished batter should be smooth, thick and slightly sticky.
Step 15
Line the bottom of a baking pan with parchment paper. Pour in the batter and smooth the surface. Carefully spread the fish and egg filling over the top without pressing it deeply into the batter.
Step 16
Spread the sautéed onion evenly over the fish filling.
Step 17
Cover the filling with the cheese and sour cream mixture, spreading it evenly over the surface.
Step 18
Bake in an oven preheated to 355°F for 30–35 minutes. The edges should become golden while the center may remain slightly lighter. If necessary, loosely cover with foil toward the end of baking to prevent the edges from browning too much. Let the finished pie cool slightly in the pan before removing it.
Step 19
Cut the pie into pieces and serve warm or cooled.
Author note
Share the recipe
