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Saury and potato pie in the oven

Baked Saury and Potato Pie

A hearty, moist pie from everyday ingredients. Even a first-time baker can pull this one off. The soft, pourable batter pairs perfectly with a simple but tasty filling of canned fish and potato. It comes together in almost no time and is a pleasure to make for how easy it is.

Maria

Recipe author

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Composition / ingredients

Servings:

Sour cream (20%)

200

Mayonnaise

180

Flour

Eggs

Baking soda

0.5

Salt

0.5

Canned saury

200

Potatoes

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 47 % 16 g

Carbohydrates 29 % 10 g

215 kcal

GI: 56 / 0 / 44

Cooking method

Step 1:

The batter. For the pourable batter you'll need: 200 g sour cream (20% fat); 180 g mayonnaise; 80 g flour; 2 eggs; 1/2 tsp baking soda; and 1/2 tsp salt.
Step 2:

Combine the eggs with the baking soda and salt and mix.
Step 3:

Add the mayonnaise and sour cream and mix until smooth.
Step 4:

Sift the flour into the batter and mix thoroughly again. The batter will bubble up and rise slightly.
Step 5:

The filling. For the filling you'll need: 200 g canned saury; 2 potatoes; 2 eggs.
Step 6:

Take the canned saury out of the can and mash it with a fork.
Step 7:

Hard-boil the eggs, cool, peel, and finely chop them.
Step 8:

Combine the chopped eggs and saury in a bowl. For a juicier filling, you can add 2–3 tablespoons of the liquid from the can.
Step 9:

Mix the filling thoroughly.
Step 10:

Peel the potatoes and cut them into thin rounds.
Step 11:

Pour half the batter into a baking dish greased with oil.
Step 12:

Arrange half the potato rounds on top in a single layer.
Step 13:

Spread the saury-and-egg mixture evenly over the potatoes.
Step 14:

Cover with the remaining potato rounds.
Step 15:

Pour the rest of the batter over the pie. Bake in an oven preheated to 350°F (180°C) for about 45 minutes, until golden. Then leave the finished pie in the cooling oven for another 10–15 minutes.
Step 16:

Turn the pie out of the dish, cut it into pieces, and serve right away. Enjoy!

I make savory pies far less often than sweet ones, and you could count the batter-based ones I've made on the fingers of one hand. It's not that I dislike them — I just never felt as strongly about savory pies as I do about dessert ones. But this recipe made me realize it was really the filling I didn't care for: cabbage, potato, meat, vegetable — none of them grabbed me the way fresh or frozen fruit, jam, or cream does. Thanks to this recipe, though, I found my perfect pie, ate nearly the whole thing myself, and immediately bought ingredients for another. Fried, finely chopped onion is often added to the filling — I left it out, as usual, and swapped in boiled eggs, adding the liquid from the fish for moisture. The filling came out very juicy. By the way, you can also stir a few tablespoons of that liquid into the batter to play up the fish flavor.