Jellied pie with potatoes and saury
The most common fillings for jellied pies are cabbage or mushrooms. But I'd like to tell you about another filling worthy of attention and preparation. This jellied pie with potatoes and saury turns out very tender and soft. It's delicious with a cup of tea or as an appetizer for entrees.
So, let's prepare the necessary products.
Beat the eggs and add a little salt.
Add sour cream and mayonnaise to the eggs and beat.
Add baking soda and flour. Knead the dough thoroughly. Gradually add flour until you have a pourable dough, like 15% sour cream.
Grate the potatoes on a coarse grater. Drain off excess liquid.
Finely chop the onion.
Mash the saury with a fork (drain the liquid from the jar first).
Pour half of the dough into the pan and add the onion.
Distribute the potatoes and saury in the next layers.
Pour the remaining dough over the pie and smooth it out.
Bake the saury and potato pie for 35-40 minutes at 180°C (350°F) until golden brown. Adjust the temperature according to your oven.
Bon appetit!
