Quick potato pie
Description
Perfectly pairs with tea and coffee. To give the potato pie a unique flavor and aroma, use spices. I like to prepare this dish with thyme, as it adds a subtle spicy note, making it much more aromatic. I hope you enjoy my version. Serve cooled or slightly warm.
Instructions
- 1
Step 1
In a deep bowl, break an egg and, using a whisk, lightly beat it with a pinch of salt until homogeneous. Then add kefir and mix well again.
- 2
Step 2
Add the baking soda to the resulting mixture, having previously neutralized it with vinegar. Mix everything thoroughly again, then gradually add the flour in small portions to prevent lumps from forming. The dough should have the consistency of pancake batter.
- 3
Step 3
Line a deep heatproof baking dish with parchment paper or grease it with oil. Pour half of the prepared liquid batter into it, and optionally sprinkle with spices.
- 4
Step 4
Peel and wash the potatoes. To remove excess moisture, dry them with paper towels, then grate. It's best to drain the juice as well, so the filling doesn't turn out too wet. Peel and chop the onion, then mix it with the potatoes. Place the resulting filling directly onto the dough in the baking dish.
- 5
Step 5
Pour the remaining dough over the filling and place the pie in a preheated oven at 170 degrees. Baking time depends on your oven and the size of the pan, but usually takes no more than 30–40 minutes. Once the pie is baked, let it cool slightly before serving!