Snack pie "Shuba"

12 servings

80 minutes

You can serve it as a snack pie or as small appetizers, cut into portions and fastened with skewers.

Energy value per serving

• Calories: 601.3
• Proteins: 14.3g
• Fats: 44.7g
• Carbohydrates: 36.3g

Ingredients

• Chicken egg: 2 pc
• Wheat flour: 400 g
• Margarine: 250 g
• Sour cream: 200 g
• Salt: 0.5 tsp
• Sugar: 0.5 tsp
• Soda: 0.5 tsp
• Boiled potatoes: 3 pc
• Red onion: 1 pc
• Mackerel: 1 pc
• Carrot: 2 pc
• Boiled beetroot: 150 g
• Mayonnaise: 350 g

Cooking steps

1. Prepare the dough. Break and lightly beat 1 egg. Add half a teaspoon of salt, sugar, and baking soda. Add sour cream and mix. Add melted margarine and mix again. Incorporate flour and knead the dough. Wrap in plastic wrap and refrigerate for at least 30-40 minutes for easier handling.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Salt: 0.5 teaspoon
   • Sugar: 0.5 teaspoon
   • Soda: 0.5 teaspoon
   • Sour cream: 200 g
   • Margarine: 250 g
   • Wheat flour: 400 g

2. Divide the dough into five parts. Roll out thin layers, adjusting to approximately 20x30 cm. Prick well with a fork and bake in the oven at 200 degrees for about 10 minutes. Adjust according to your oven.

3. Grate boiled potatoes on a coarse grater, add mayonnaise, and mix. Spread mayonnaise on the layer and evenly place the potatoes. Sprinkle half of the onion on top and lightly dress with mayonnaise (the first layer with potatoes should not be dry).

   Required ingredients:

   • Boiled potatoes: 3 pieces
   • Mayonnaise: 350 g
   • Red onion: 1 piece

4. Slightly spread mayonnaise on the second layer. Add mayonnaise and the second half of the onion to the fish (boned and diced), mix well. Place it on the second layer.

   Required ingredients:

   • Mayonnaise: 350 g
   • Mackerel: 1 piece
   • Red onion: 1 piece

5. Grate boiled carrots on a fine grater, mix with mayonnaise, and layer on the third greased cake.

   Required ingredients:

   • Carrot: 2 pieces
   • Mayonnaise: 350 g

6. Mix the boiled grated beetroot with a small amount of mayonnaise and evenly spread it on the greased fourth layer (leave 1-2 tsp of beetroot for decorating the top layer).

   Required ingredients:

   • Boiled beetroot: 150 g
   • Mayonnaise: 350 g

7. Cover with the fifth layer, wrap in plastic wrap, and refrigerate for at least 2 hours. Overnight is also fine.

8. Grate two egg whites on a fine grater, add a little mayonnaise and 1-2 tsp of grated boiled beetroot. Mix well. Lightly spread mayonnaise on the fifth layer and evenly distribute the egg white with beetroot (optionally, you can add the yolk to the layer with fish or carrots).

   Required ingredients:

   • Chicken egg: 2 pieces
   • Mayonnaise: 350 g
   • Boiled beetroot: 150 g