Jellied fish and cheese pie is the idea of a simple lunch or dinner for a daily or Sunday menu. The cake is designed for a small family of 4-5 people with a moderate appetite. In this baking there is everything at once - fish, and potatoes, and cheese, and crisp from dough, in general, almost like a closed pizza-calzone, only tastier and simpler.
Take the permanent baking dish, as the dough is a liquid pie. You can cook it in a pan with a metal handle, which is allowed to use in the oven.
Canned fish can be any - mackerel, saury, pink salmon or sardines, choose according to your taste and wallet. This jellied pie is also cooked with boiled fish.
- Cooking time: 50 minutes
- Servings: 4-5
Ingredients for jellied pie with canned fish
- 200 g of Ryazhenka;
- 2 chicken eggs;
- 160 g wheat flour;
- 20 ml of olive oil;
- 8 g of baking powder;
- 2 cans of canned mackerel;
- 2 onions;
- 1 small bunch of green onions;
- 100 g cheese;
- 2 boiled potatoes;
- salt, black pepper.
Method of cooking the jellied pie with canned fish
Making the dough for the fill pie. In a bowl, pour ryazhenka at room temperature, break up two large chicken eggs, pour 1/2 teaspoon of fine salt. Mix eggs with ryazhenka whisk.
Pour baking powder into wheat flour, sift flour with baking powder in a bowl with liquid ingredients, add olive oil.
Knead smooth dough for the filling of the pie without lumps, the consistency of it is similar to the dough for the fritters or thick pancakes.
Canned open, drain some of the oil. We divide the pieces of fish in half, choose the bones. Mix the mackerel with a fork, along with the juice and oil residue.
To the mashed fish add finely chopped onions.
We take one-piece form with non-stick coating, lubricate with a thin layer of butter, sprinkle with breadcrumbs or flour.
Pour into the mold about half the dough.
According to the dough, distribute the fish evenly with onions.
Chop green onions finely. Pour the chopped onion on top of the fish layer. Cooked potatoes in a uniform, cut into thin round slices, spread on a fish stuffing.
We rub finely big piece of hard cheese. Pour grated cheese on potatoes.
Pour the remaining dough into the mold so that it evenly covers the filling of the filling pie.
Heat the oven to a temperature of 180 degrees Celsius. We put the form with the jellied pie on the middle level of the heated oven.
Bake 40-45 minutes. Baking time depends on the selected cooking mode and features of the oven.
10 minutes before the readiness, you can often poke a pie crust with a fork so that steam will come out and some oil will flow out, so the crust will become even more golden.
Serve the jellied pie with canned fish and cheese on the table hot, although when it cools, in my opinion, it becomes even tastier. Enjoy your meal!
For this kind of baking, use canned fish which have the inscription “natural, with added oil” or “in their own juice, with added oil”.