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Kefir pie in a frying pan

An unexpected way to make a delicious pie! This kefir skillet pie is a simple recipe for a tasty pie filled with vegetables and fish. It's a great alternative to oven baking — cooked in a skillet, the pie turns out just as good!

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Kefir pie in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 9 g
Fats 17 % 8 g
Carbohydrates 64 % 30 g
222 kcal
GI: 10 / 0 / 90
  • The filling calls for boiled potatoes, so start with those. Rinse the potatoes under running water, put them in a pot, cover with water, and set them on the stove. Boil them in their skins until tender. Then drain, let them cool, peel, and grate them on the coarse side of a box grater. Rinse the green onion in cold water and pat it dry on a paper towel, then chop it finely. Now for the dough: crack the eggs into a bowl and add the salt and sugar. Beat with a mixer to combine. Pour in room-temperature kefir and mix again. Melt a pat of butter and add it to the bowl with the beaten eggs and kefir. Stir in a little baking soda — that's what makes the pie fluffier and more tender. Mix again with the mixer. Sift the wheat flour separately, then add it to the bowl a little at a time. Stir everything first with a spoon, then knead the dough by hand. It should be soft, even a touch sticky to the touch. To make it easier to handle, oil your hands with a little vegetable oil. Next, get out two skillets of the same diameter. Grease one with vegetable oil. Divide the dough in half. Lay one half in the bottom of the greased skillet and spread the filling over it: first the grated boiled potatoes, then a sprinkle of green onion. Mash the canned saury with a fork and lay it in a thin layer over the potatoes and onion. Roll out the other half of the dough and lay it over the top, pinching the edges firmly to seal. Set the skillet over low heat and cover it with the second skillet. After 20–25 minutes, lift the top off and use a spatula to peek under the edge and check whether the bottom is done. Wipe any moisture from the top skillet with paper towels and brush it with the remaining vegetable oil. Cover the pie with that skillet again and, holding both handles at once, carefully flip the pie over onto the other side. Fry it until golden on the second side; you can take the top skillet off now. Serve this pie hot or cold, with tea or coffee. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Kefir fat - 62  kcal/100g
  • Kefir of 1% fat content - 38  kcal/100g
  • Low-fat kefir - 30  kcal/100g
  • Kefir 'doctor beefy' 1,8% fat content - 45  kcal/100g
  • Kefir 2.5% fat content - 53  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Baking soda - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Canned saury - 88  kcal/100g

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