To bake a juicy and satisfying pie, which is also especially aromatic, you need to prepare the ingredients for the filling in advance. I cooked from what I found in the refrigerator. There was a little bit of everything left, so this made enough filling for one pie.
You need to pinch off the tails of the sprats, which can be felt in the filling.
Boil the potatoes in their skins, and then peel them and cube them.
Chop the eggs and onions, and grate a piece of cheese on a coarse grater.
Mix everything with a fork, lightly chopping the fish, and it would be good to add more soybeans and vegetable oil, if suddenly there seems to be little of it in the sprats.
By the way, this turns out to be a ready-made and tasty self-sufficient salad. But we are making a pie, so the filling is ready and we can start making the dough.
First you need to turn on the oven, and then you can take on the dough. To begin with, it is desirable that the butter is soft, or you can grate it on a coarse grater.
And now combine the eggs, sour cream and butter and mix thoroughly. Add salt if you like. I made the filling over-salted, because the potatoes, eggs and dough will take up excess salt.
Add a glass of flour and mix, and then you will see how much more flour to add.
You need such a consistency that the dough does not flow, but spreads over the pan and the top of the pie. Don't forget to coat the pan with butter; butter makes the crust tastier.
Place the pie in the oven on the top section, and after 20 minutes you will need to spread the pie with the following mixture, but it’s whatever you want. For example, I took the yolk, mustard and soy, mixed it and spread it on the top, and again put it in the oven at the highest heat.
After about 10 minutes the pie was ready.
And despite the fact that the ingredients did not seem to be moist, the pie turned out juicy and with a delicate taste. And the dough is not thick, it just maintains its shape.
I think such a pie will suit any table, it’s tasty and satisfying, and not dry.
I wish you to try such a successful version of the pie, I think you will appreciate it.
Cooking time: PT01H30M 1 h 30 min.
I got the recipe for this layered pie with sprats from my friend, who loves to eat and is always looking for simple and inexpensive recipes. A pie with sprats was born one day - from what was in the refrigerator.
Layered pie with sprats is very filling, not at all suitable for dietary nutrition, but amazingly tasty. And if you don’t need to lose weight, immediately write down the prescription. I promise you'll lick your fingers!
So, now the recipe for making layer cake with sprats.
Let's get started :)
Ingredients for sprats pie:
- sprats - 160 g
- raw potatoes - 4 pcs
- eggs - 2 pcs
- kefir - 1 glass
- mayonnaise - 1 tbsp.
- flour - 1/2 cup
- onion - 1 pc.
- a pinch of salt
Making layer cake with sprats
Combine flour, kefir, mayonnaise, salt and eggs in a bowl. Whisk into a homogeneous mass. For convenience, it is better to use an electric one.
Grate the potatoes, cut the onion into half rings.
Grease the mold with oil. Place a layer of grated potatoes.
Place a layer of onion on top of the potatoes.
Place sprats on the onion and pour oil from a jar. Place the fish so as not to damage it.
Pour the batter evenly onto the layer cake with sprats.
Preheat the oven to 200 degrees. Bake the layer cake with sprats for about 40 minutes, periodically checking it for doneness.
We love savory pies, so I try to make them more often. Fish pie has become our favorite lately. The taste of the filling is not bright, but delicate, and we all liked it. They are usually prepared with canned fish from sardines, saury or mackerel, but one day I decided to cook them with sprat. It turned out very tasty! To make it more tender and satisfying, I add boiled potatoes. Be sure to try the recipe, it is also very simple and quick.
Jellied dough:
- Kefir - 250 ml
- Flour - 1.5 tbsp.
- Egg - 2 pcs.
- Sunflower oil - 2 tbsp.
- Salt - a pinch
- Sugar - 1 tsp.
- Soda - 0.5 tsp.
- Vinegar 9% - 1 tbsp.
Filling:
- Sprats in oil - 1 jar
- Potatoes - 2 pcs.
- Onion - 1 onion
Step-by-step preparation with photo recipe:
Boil the potatoes in their jackets and let cool. Remove the peel and cut into small cubes.
Open the jar of sprats, put them in a deep container and mash them with a fork.
Chop the onions.
Mix all the ingredients for the filling.
Mix flour with soda, sugar and salt. Add to the rest of the ingredients and knead into a not very liquid dough. If necessary, add a little more flour as the batter will not bake well.
Place the filling on top.
To ensure that the pie has a beautiful golden brown and shiny crust, 5 minutes before it is ready, you can remove it from the oven and grease the top with butter and send it back.
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Bon appetit everyone!
Pies are a lifesaver for any housewife. They allow you to feed the whole family, surprise unexpected guests, and are very convenient to take with you to work as lunch. There are a great many recipes for their preparation and each housewife has her own signature one. It is very easy and quick to prepare them from jellied dough. All products are almost always at hand, and those that are missing can be eliminated or replaced with others.
A very tasty and unusual recipe - pie with sprats. It will take very little time to prepare. The result will be delicious, satisfying and unusual baked goods.
Sprats have long been loved by our people. Many people today cannot imagine a holiday table without them. This dates back to the days of Soviet childhood, when getting a jar of sprat was considered great luck. And receiving such canned food as a gift was a great joy.
Today these canned foods are made from Baltic sprat. Thanks to special technology, the fish acquires such a unique taste and aroma.
If you don’t want to use sprats, you can replace them with any other canned fish. The main thing is that it is prepared without adding tomatoes. Saury, mackerel, and sardine are good options. If you plan to serve the pie at the holiday table, you can use tuna or pink salmon.
Since fish has a pronounced taste, potatoes are also added to the filling. To prevent the potatoes from remaining unbaked in the filling, they should be boiled first. For beauty, you can add boiled and diced carrots to the pie. Multi-colored bell peppers are also used for this purpose. The addition of canned green peas or corn has a good effect on the taste and appearance. Instead of onions, you can use green onions, but you need to take twice as much.
Like any other dough, aspic also has its own cooking secrets:
- Kefir should be thick and sour.
- Add baking soda directly to the flour and mix thoroughly.
- Before preparing the kefir, it is better to warm it up a little, this will allow the chemical reaction to take place better, and the dough will be more airy.
To prevent the filling from drying out and retain all its taste, you need to pour a small portion of dough on top of it. This way the baked goods will turn out juicy and very tasty, and there will be an appetizing crust on top!
You can grate the cheese on top of the finished pie and put it in the oven for another 5-10 minutes.
Rate the recipe
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- for test:
- flour - 2 cups,
- kefir - 1 glass,
- mayonnaise - 1 glass,
- eggs - 2 pcs.,
- soda, quenched with vinegar 1/2 teaspoon,
- a pinch of salt.
- For the filling: sprats - 1 can,
- potatoes - 3-4 pcs.,
- Onion - 1 pc.,
- Ground black pepper and salt to taste,
- oil for greasing the mold.
Prepare the pie like this:
1. Beat whole eggs (pour a little to grease the pie). Add kefir mixed with mayonnaise, soda, quenched with vinegar, and salt to the eggs.
2. Gradually add sifted flour into the mixture, rubbing thoroughly so that there are no lumps.
3. Peel the potatoes and cut into small strips. Peel the onion and cut into cubes. Drain the oil from the sprat and mash the fish with a fork. Mix potatoes, onions and sprats, salt and pepper to taste.
4. Grease the baking dish with butter. Place half of the dough, then the filling and fill with the remaining dough. Bake in an oven preheated to 180 C for 40-45 minutes. A few minutes before the cake is ready, brush the surface with beaten egg.
The dough should have the consistency of thick sour cream. If it turns out liquid (this depends on the density of kefir and the type of flour), add a little more flour.
