Jellied pie with canned fish and potatoes

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make jellied pie with canned fish and potatoes? Take the following products: flour, eggs, kefir, soda and baking powder - for the dough, and for the filling - potatoes and canned fish. Any fish in its own juice or oil is suitable for this pie: pink salmon, saury, sardine, etc. I have ivashi in oil.

2. STEP 2

   

   Prepare the jellied dough: first mix kefir with soda, as soon as bubbles appear, add eggs, salt, and then gradually add sifted flour and baking powder. Please note that it may take a little more or a little less flour. Focus on the consistency, the dough should turn out like thick sour cream (see photo). Set the dough aside while you prepare the filling.

3. STEP 3

   

   For the filling, peel a medium-sized potato and thinly slice the tuber into strips. Many recipes use raw potatoes, but some varieties of potatoes take a long time to cook and do not have time to bake along with the pie, so I suggest bringing them to half-cooked by throwing them in boiling water and boiling for 5 minutes, or even easier - putting them in the microwave for 7 minutes. This way it is guaranteed to be baked in the pie until done.

4. STEP 4

   

   I chose the second option: I placed the potatoes in a microwave-safe saucepan, added a couple of tablespoons of water and set the microwave at maximum power for 7 minutes. The potatoes are cooked almost until done, the rest will come in the pie!

5. STEP 5

   

   Strain the canned fish (in this case it is iwashi in oil) from the filling and crush it with a fork into a homogeneous mass, but not into a paste, but with pieces. If you have fish in its own juice, you also need to drain the juice from it and chop it into pieces.

6. STEP 6

   

   Place baking paper in a baking dish and grease it with sunflower oil. If you have a silicone mold, you can just lightly grease it with oil or not grease it at all. Place half of the dough.

7. STEP 7

   

   Place the potatoes on the dough in an even layer. You can add ground pepper or any dried herbs and spices to your liking.

8. STEP 8

   

   Place a layer of canned fish on the potatoes and smooth with a spatula.

9. STEP 9

   

   And carefully pour in the remaining batter. Place the pie in an oven preheated to 180 degrees (you need to turn it on in advance, 10-20 minutes before baking), for 40 minutes. I baked at 180 degrees for 30 minutes, and after half an hour I reduced the heat to 150, but did not open the oven, and baked for another 10 minutes. Time and temperature are approximate, use your equipment as a guide.

10. STEP 10

    

    When the top layer of baked goods is slightly browned, check it for readiness: pierce it with a wooden skewer in several places; if the skewer comes out dry, then the cake is ready. The pie turned out rosy, even golden. Don’t take it out of the oven right away, turn it off and let the pie sit in the oven for 10 minutes so that it “finishes.”

11. STEP 11

    

    Then remove the pie from the oven, after 5 minutes remove it from the baking paper.

12. STEP 12

    

    This is how it turned out in reverse. Cover it with a napkin until it cools; the dough will become limp.

13. STEP 13

    

    Jellied pie with canned fish and potatoes is ready. Cut it into portions and serve. Bon appetit!

Comments on the recipe

liliyaa

17.08.2023

5

You can add hard cheese to the fish filling. See this version of jellied pie with canned fish.

Laura

17.08.2023

4.8

Thanks for the recipe, I think the onion and dill will add a piquant touch to the pie

Julia

17.08.2023

4.6

Why do you need mayonnaise?

Julia

17.08.2023

4.8

Thanks for the recipe, the pie turned out very tasty, and most importantly it took a minimum of time. True, I cooked without mayonnaise, because the recipe does not clear when and where to add it

Ankdash

17.08.2023

4.5

An excellent jellied pie with canned fish and potatoes! I like both the dough and the filling. I will definitely cook again, especially since it doesn’t take much time - that’s also a plus. Thanks to the author for the recipe!