|Mayons — 250 g .|
|Egg — 3 pcs.|
|Sour cream — 250 g .|
|Flour — 350 g .|
|Baking powder — 2 tsp. l.|
|Salt — 0.5 tsp. l.|
|For the filling:|
|Onion — 2 pcs .|
|Canned fish — 2 cans|
|Egg — 3 pcs.|
|Dill — to taste|
|Pepper — pinch|
|Salt — to taste|
|Butter — 30 g .|
|Sesame seeds — a couple of pinches|
Such a juicy, tender, fragrant pie will not be difficult to cook, because it is made from canned fish. It is very tasty, and the consistency is just airy.
For the filling:
How to cook a Pie «Rybnik» with boiled eggs
For the filling, you can take canned pink salmon, saury, tuna, sardinella or even herring in oil is also suitable. Fish was the traditional food of people who lived near rivers, lakes and seas, so there were many variations of fish pies. But such pies were prepared mainly from leftovers, adding, in addition to fish, various ingredients. This recipe is with egg. This pie is a lightweight version of rybnik, an old Russian pie.
Hard-boiled eggs for the filling.
Mix mayonnaise, sour cream, eggs (raw, for dough). Add flour with baking powder, salt to the mixture, mix well into a homogeneous mass. The dough is ready.
Finely chop the onion and fry. We take butter.
Lubricate the mold with oil, put half of the dough into it.
Now it’s the filling’s turn. Mix finely chopped eggs, canned fish (you need to mash the fish with a fork, drain the juice), fried onions, chopped dill. We spread the filling on the dough.
Spread the remaining dough on the filling. From the remains of the dough, you can form a pie decoration in the form of a fish, sprinkle with sesame seeds. We put it to bake in the oven. Temperature 180°C. The pie is baked for 1 hour.