Kefir pie in a frying pan

Boiled potatoes will be needed to fill the pie. Therefore, first of all we proceed to its preparation. To do this, rinse the potatoes under running water, put them in a saucepan, pour water over them and put them on the stove on fire. Boil potatoes in a uniform until ready. Then drain the water, cool the vegetables, peel and grate on a coarse grater.

Rinse the green onions under cold water and dry them, spreading them out on a paper towel. Then finely chop the onion.

Then you can start the test. To do this, break the chicken eggs into a bowl, add salt and sugar. Beat everything with a mixer to combine. Then pour kefir at room temperature into a bowl and mix all the ingredients again with a mixer.

Melt a piece of butter and also add it to a bowl with beaten eggs and kefir. Put a little baking soda - this will make the cake more lush and airy. Mix everything again with a mixer.

Sift wheat flour separately. And pour the sifted flour into a bowl with the rest of the products a little at a time. Mix all the products first with a tablespoon, and then knead the dough with your hands. The dough should be of a soft consistency, even slightly sticky to the touch. To make it easier to knead, you can lubricate your hands with vegetable oil.

Next, prepare 2 pans of the same diameter. Lubricate one of them with vegetable oil. Divide the dough into two equal parts. Put one of them on the bottom of a frying pan, greased with oil.

Put the filling on top of the dough layer. First put the chopped boiled potatoes, then sprinkle with green onions.

Mash canned saury with a fork and lay a thin layer on top of potatoes and onions.

Roll out the remaining half of the dough and cover the pie with it, tightly pinching the edges.

Next, put the pan with the pie on a slow fire and cover with another pan on top. After 20-25 minutes, open the pie and with the help of a spatula, pulling the edges of the dough, check the degree of readiness of the bottom layer of the pie.

Wipe the upper pan with paper napkins from excess moisture and lubricate with the remaining vegetable oil.

Cover the pie with the top pan again and carefully, holding two handles at the same time, turn the pie to the other side. Fry the pie on the other side until golden brown. The second pan can be removed at the same time.

This pie can be served both hot and cold with tea or coffee.

Bon appetit!