Fish and egg jelly pie
Description
Perfect with tea and coffee. An excellent recipe for a quick pie that takes less than an hour to prepare. Instead of salmon, you can use any canned fish in this recipe. For the most tender pie, place only sliced salmon in the filling and cover the fish with a second layer of dough. Salmon with cheese also makes a great filling combination for this pie. You can prepare this pie with any filling you like, even vegetable or meat. I like making it quickly with canned ingredients. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Mix the sour cream with eggs, add vegetable oil, salt, and baking soda, and start beating.
- 2
Step 2
2. Gradually add the flour, continue beating at the same speed.
- 3
Step 3
3. This pie is very delicious with any fish. It turns out very tender, and for economy, you can use canned fish. I decided to experiment with canned fish as well. Mash the fish with a fork in a separate container, remove all the bones, and add boiled egg. Mix the filling.
- 4
Step 4
4. Add the green onions and bring the mixture to a smooth consistency. You can do this with a regular fork, without using a blender or other kitchen appliances.
- 5
Step 5
5. Pour part of the batter into the baking dish (I use a ceramic pan with a non-stick coating, which is very important). Place the sliced butter on top.
- 6
Step 6
6. Place the filling on the butter, spreading it evenly over the entire surface of the dough.
- 7
Step 7
7. Pour the remaining batter over the top and place in a preheated oven at 200 degrees. Bake the custard pie for 30-40 minutes, until a golden crust forms on the surface.
- 8
Step 8
8. When the pie is ready, let it cool slightly, then slice and serve. It looks very beautiful when cut. It's best served on lettuce leaves with fresh vegetables, which provide a wonderful contrast.