Pie with canned fish and cabbage broccoli, perhaps, one of the most favorite unsweetened pies in our family. Because it meets your preferences and wife, who loves fish canned food, and my broccoli is respected. Cooking will not take you much time, and the cake turns juicy, hearty and tasty.
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
Dough:
- 160 gram Sour cream
- 100 gram Margarine or butter
- 250 gram Flour wheat / Flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking powder
Filling:
- 2 jar Canned fish canned pink salmon
- 100 gram Broccoli 8-9 inflorescences
- 2 pieces Chicken eggs
- 150 milliliters Cream (10%)
- 1 tablespoon Flour wheat / Flour
- 1 pinch Salt
- 1/2 bunch Onion green
- 1/2 bunch Parsley
Ingredients
Dough:
Filling:
|
|
Instructions
- Dough. Mix the softened margarine (butter) with sour cream and salt.
- Add the flour sifted with baking powder and knead the dough is not very steep.
- The work surface lightly flour and roll out the dough into a circle with a diameter of more than your shape 3 cm (my form 22 cm) using a rolling pin to transfer the dough into the mold, to form ledges. (butter to grease the form is not necessary)
- Filling. Fish, pre-draining liquid from jars, mash with a fork.
- Mix with chopped onion and parsley.
- Beat eggs with salt, cream and flour.
- On the dough put the fish with herbs.
- Pour the egg-cream mixture. Pressed into a pie broccoli florets. (the cabbage to defrost is not necessary)
- Bake in a preheated oven to 180* for 45-50 minutes.
- Ready cake to cool for 10-15 minutes in the form, then put it on a grid or plate. Serve hot, warm or cold-equally delicious!
- Enjoy your meal!
(No Ratings Yet)
Loading...
Leave a Reply