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.

Summary

Ingredients

For the dough:

• 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

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Instructions

1. Prepare the jellied pie dough. Combine sour cream, eggs, and salt in a deep bowl.
2. Add flour and baking powder.
3. Mix thoroughly until smooth.

   

4. Prepare the filling. Peel the onion, wash and cut into small cubes.
5. Open the canned food, drain the juice, transfer the fish to a bowl.
6. Mash the fish with a fork.
7. Peel the potatoes, wash and grate on a medium grater.
8. 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.
9. Put the fish on top of the onion.

   

10. Pour the remaining dough over the filling. Bake the jellied pie in an oven preheated to 180 degrees for about 35-40 minutes.
11. Jellied pie on sour cream, with a juicy filling of potatoes and canned fish, is ready. Cool the cake slightly in a pan.
12. Carefully remove the cake from the mold, cut it into portions, and serve.

Enjoy your meal!