Aspic pie with canned fish on kefir

The motto of this pie is simple, fast, delicious and inexpensive. Pies made of quick aspic dough are very easy and simple to prepare, and taste as good as complex and time-consuming baking. And if there is canned food in the filling, then the cooking process is reduced at times.

Maria

Recipe author

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Composition / ingredients

Servings:

Dough:

Kefir (3.2% fat content)

350

Flour

200

Eggs

Baking soda

0.5

Salt (pinch)

Filling:

Canned fish

250

Hard cheese

Eggs

Dill (4 twigs)

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 32 % 11 g

Fats 26 % 9 g

Carbohydrates 41 % 14 g

188 kcal

GI: 13 / 0 / 87

Step-by-step cooking

Cooking time: 50 min

Step 1:
Prepare all the necessary ingredients for the aspic dough. Kefir and egg should be at room temperature, so take them out of the refrigerator in advance (about 1 hour). Use flour of the highest grade.
Step 2:
Combine the egg with salt and rub with a whisk until smooth. The protein should connect with the yolk.
Step 3:
Pour kefir (3.2% fat content) at room temperature and mix the mixture until smooth.
Step 4:
Pour in the flour sifted with soda and mix. You should get a semi-viscous, flowing dough. If the dough turns out to be too viscous, add more kefir or milk to it. But add a little - 1-2 tbsp. l. Then mix, look at the consistency and, if necessary, add more. Because if you pour a lot, the dough will be very thin and it will have to be supplemented with flour.
Step 5:
Prepare all the necessary ingredients for the filling. You can use any canned fish to taste: it can be saury, sardine, mackerel, pink salmon. Need a 250 g jar.
Step 6:
Mash the canned fish together with the liquid with a fork. If there are large bones or a ridge in the fish, remove them.
Step 7:
Grate the cheese on a coarse grater. Use the cheese that melts easily and tastes good.
Step 8:
Pre-hard-boiled eggs, cool, peel and finely chop.
Step 9:
Rinse the dill with cold water, shake it off and chop it finely. In addition to dill, you can use any other herbs to taste: parsley, cilantro.
Step 10:
In a bowl, combine canned fish, boiled eggs, grated cheese and herbs.
Step 11:
Mix everything thoroughly.
Step 12:
Grease the baking dish (my size is 24 * 18 cm) with vegetable oil. Pour half of the dough into the mold and smooth it out. Properly prepared dough spreads itself in shape.
Step 13:
Spread the filling evenly over the dough, not reaching the edges a little.
Step 14:
Carefully pour the remaining dough onto the filling. Place the pie in a preheated 180 ° C oven for about 30 minutes. The exact time depends on the characteristics of your oven and the size of the baking dish - if the form is small, then the layer of dough in it will be thicker and, accordingly, will bake longer. If the shape is wide, then the dough layer will be slightly thinner and baked faster. So watch your pie.
Step 15:
The top of the pie should turn red. Bon appetit!

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Be prepared for the fact that flour may need a little more or, conversely, less than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, liquid, etc.). There is a lot of useful information about why flour, even of the same variety, can have completely different properties, read this article .

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish turn out successfully, use the useful information in the article about ovens here .