Quick pie with canned fish

5 servings

60 minutes

A sprint recipe that regularly saves the sanity of many mothers who need to quickly feed their husband and child. It couldn't be simpler: canned fish, potatoes and kefir dough that cooks in exactly three minutes. But if you have time, nothing prevents you from giving the pie an extra gloss: for example, take tuna instead of saury, add mustard and lemon juice to the filling, you can add celery puree and green peas. Use what's in the fridge.

Energy value per serving

• Calories: 447.7
• Proteins: 32.4g
• Fats: 13.5g
• Carbohydrates: 49.7g

Ingredients

• Kefir: 1 glass
• Mayonnaise: 1 tbsp
• Chicken egg: 3 pc
• Wheat flour: 2 glass
• Soda: 1 tsp
• Canned pink salmon in its own juice: 2 jar
• Onion: 1 head

Cooking steps

1. Add mayonnaise to the kefir. Whisk the eggs separately and pour into the mixture, add flour. The dough should be like thick sour cream. Let it sit for 30 minutes, then add baking soda. Flake the salmon with a fork and fry with onion in a pan for 5-7 minutes.

   Required ingredients:

   • Kefir: 1 glass
   • Mayonnaise: 1 tablespoon
   • Chicken egg: 3 pieces
   • Wheat flour: 2 glasss
   • Soda: 1 teaspoon
   • Canned pink salmon in its own juice: 2 jars
   • Onion: 1 head

2. Pour 2/3 of the dough into the mold, previously lining it with foil and greasing it with vegetable oil. Carefully place the mixture of salmon and onion on top of the dough. Pour the remaining dough over it to cover the fish.

   Required ingredients:

   • Wheat flour: 2 glasss
   • Canned pink salmon in its own juice: 2 jars
   • Onion: 1 head

3. Send to the oven for 45-60 minutes at 200 degrees.