Jellied Pie with Sour Cream, Potatoes and Canned Fish
by Editorial Staff
A simple and tasty dish “for all occasions” – a soft and fluffy jellied pie on sour cream, stuffed with canned fish and potatoes. This cake can be called a real “magic wand” for its ease of preparation, satiety, great taste, and versatility. A slice of this jellied pie is a great addition to a cup of tea or a bowl of soup.
Cook: 1 hour
Servings: 4
Ingredients
For the test:
- Sour cream – 200 g
- Flour – 170 g
- Eggs – 2 pcs.
- Baking powder – 1 teaspoon
- Salt – a pinch
- Vegetable oil – for lubricating the mold
For filling:
- Canned fish (saury in its own juice) – 230 g
- Potatoes – 200 g
- Onions – 70 g
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare the jellied pie dough. Combine sour cream, eggs, and salt in a deep bowl.
- Add flour and baking powder.
- Mix thoroughly until smooth.
- Prepare the filling. Peel the onion, wash and cut into small cubes.
- Open the canned food, drain the juice, transfer the fish to a bowl.
- Mash the fish with a fork.
- Peel the potatoes, wash and grate on a medium grater.
- Grease a baking dish with vegetable oil. Pour about half of the dough into the mold. evenly put potatoes on top of the dough, then onions.
- Put the fish on top of the onion.
- Pour the remaining dough over the filling. Bake the jellied pie in an oven preheated to 180 degrees for about 35-40 minutes.
- Jellied pie on sour cream, with a juicy filling of potatoes and canned fish, is ready. Cool the cake slightly in a pan.
- Carefully remove the cake from the mold, cut it into portions, and serve.
Enjoy your meal!
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