Dinner

Beer Fish Pie

Name: Beer Fish Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 200 g butter, cold; 3 to 3 1/2 cups flour; 1 cup beer; Salt, to taste; 1 cup uncooked rice; 1 can (185 g) fish in oil; 1 onion; 2 boiled eggs; Fresh dill or parsley, to taste; Black pepper, to taste; Melted butter, for drizzling

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Prep

30 minutes plus chilling

Cook

35 to 45 minutes

Total

1 hr 15 min

Flaky butter-crust fish pie sliced to show rice and fish layers

Beer Fish Pie pairs a flaky butter crust with a layered filling of rice, fish, and egg, savory, sturdy, and just as good cold the next day.

Ingredients

200 g butter, cold
3 to 3 1/2 cups flour
1 cup beer
Salt, to taste
1 cup uncooked rice
1 can (185 g) fish in oil
1 onion
2 boiled eggs
Fresh dill or parsley, to taste
Black pepper, to taste
Melted butter, for drizzling

Instructions

1
Grate the cold butter and rub it into the flour until crumbly.
2
Stir salt into the beer, pour into the flour mixture, and mix into a soft dough.
3
Chill the dough briefly in the refrigerator while you prepare the filling.
4
Cook the rice and let it cool.
5
Drain and flake the fish.
6
Fry the onion until soft and golden.
7
Chop the boiled eggs and herbs.
8
Heat the oven to 350F (180C).
9
Divide the dough into two portions for two pies.
10
Roll out the base of each pie. Layer with rice, fish, onion, eggs, and herbs.
11
Season with black pepper and drizzle with melted butter.
12
Roll out the top crust, lay it over the filling, and seal the edges.
13
Bake for 35 to 45 minutes, until the crust is golden and crisp.

Cook's Note

Grate the butter cold and work it into the flour quickly, warm hands melt the fat and make the dough tough instead of flaky.

Best Served With

Pickled cucumbers

Why This Recipe Works

Beer loosens the dough and gives the crust a subtle tang that offsets the richness of the filling. Layering the rice, fish, and egg rather than mixing them keeps every slice distinct and easy to cut.

Make It Yours

Use dill or green onion in the filling.
Swap the canned fish for salmon or sardines.
Add a little sauteed carrot for sweetness.

Leftover Strategy

Refrigerate leftovers for up to 3 days. Reheat slices in the oven or a skillet, or serve cold for a packed lunch with pickles or a simple salad.

Want to impress guests with this dish? Ask Jeff →

Pairing

Cold lager or sparkling mineral water fits the savory fish pie; salted rye crisps ↗ make a sharp pantry-side bite.

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