Pashtida
Description
This recipe will not take much time. I suggest making pashtida with canned fish and fried onions. The baked dish comes out tender, filling, and tasty. It is good both warm and cooled. Pashtida is one of those pies you can safely call a classic of the genre. In every country you will surely find a traditional custard pie in home cooks’ recipe books. Pashtida is a vivid example of Jewish cuisine. Easy, fast, delicious! Save this recipe! Ingredient quantities are for an 18 cm diameter pan; for a larger pan, double the ingredients. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Combine the sour cream, mayonnaise and eggs.
- 3
Step 3
Mix.
- 4
Step 4
Add flour, baking soda, and 0.5 tsp salt.
- 5
Step 5
Mix everything once more until homogeneous.
- 6
Step 6
Grease the baking pan with vegetable oil. You can dust the bottom and sides with flour or semolina. Pour in roughly half of the batter.
- 7
Step 7
Mash the fish with a fork, removing any large bones. Spread over the dough.
- 8
Step 8
Sauté the onion in a frying pan, salt it, and spread it as the next layer.
- 9
Step 9
Pour the remaining dough over everything and sprinkle sesame seeds on top. Bake in an oven preheated to 180 degrees for 40–45 minutes.
- 10
Step 10
The pie is ready.
- 11
Step 11
The baking is ready. Serve with tea.