Jellied pie with canned food: fast, tasty, nice, inexpensive
In the life of every mistress there are moments whenespecially to cook once, but on the table you want to put something tasty and inspiring. No less relevant is the situation, when the usual set of everyday dishes is a little podnadoel, and the culinary fantasy has finally stalled. In such moments it will be very good to remember the jellied pie with canned food. Sufficiently budgetary, prepared simply, gives a chance to nourish a substantial number of eaters. And most importantly - delicious!
Tips and Secrets
Recipes on which you can prepare a jellied pie with canned food - do not count. Any of them will give you a wonderful unsweetened pastry. If only know a few tricks.
- The oven must be heated to the desired temperature before placing the mold in it. Otherwise, the cake will stick or settle.
- Keep the formula to a gram and milliliter is not worth it. You need to focus on the consistency of the resulting test. Still, the density of liquid - kefir, curdled milk, sour cream, mayonnaise - can be different.
- Be sure to use a baking powder. In most recipes, a tinned pie with canned food is recommended to cook with soda. In this case, it is better to quench it with lemon juice. Do not like to "bother", take a ready baking powder. Even if it is absent in the recipe, boldly self-willed: it will turn out more delicious. Approximate dosage - for a half kilogram of flour, a 10-gram sachet.
A canning pie can be formeddifferent ways. The most popular is the closed one. However, you can make it open, however, without a "lattice" on top. And if you are preparing a jellied pie with canned food in a multivark (the recipes with a photo of which, I confess, are very tempting), you can put the entire stuffing down, and pour the dough on top. Then you do not need to turn the baking.
In all cases, do not forget to miss the bottom of the dish, in which you bake a future dinner.
A primitive but successful recipe
The fastest and easiest way to build a jellied pie withcanned fish on kefir. For the dough, combine in a glass of this lactic acid drink and flour (remember, what was said above about the proportions!), An egg, a spoonful of sugar, as much lean oil, salt and a quarter of a spoonful of soda. All this is well kneaded to make a thick "sour cream".
A can of canned fish is warmed up, to itcrushed onion and chopped steep egg. Plus, of course, salt and ground pepper. The cake is formed of a closed type and hides in the oven for half an hour-hour. The time in the oven depends on the characteristics of its operation, so that periodically the readiness is controlled by a match.
"Two captains"
For those who disapprove of kefir andlikes to eat more positnee, to the court will have a jellied pie with canned and potatoes in mayonnaise. A quarter of a liter of mayonnaise with a similar volume of sour cream, three eggs, a pinch of soda and salt and flour - how much is needed for the test. Half of the mass pours out into an anointed form. A large raw potato is rubbed on it; The chips can be poured and peppered. The next layer of the filling will be finely chopped onions. Those who do not like it in a "boiled" form (namely, this will be the result after the oven), can pre-fry it. The last layer is mashed conservative. The building is poured with the remainder of the dough, and the mold is removed to the oven for about three quarters of an hour.
Filling with rice
It is very nutritious and at the same time satisfyinga jellied pie with canned fish on kefir, supplemented with a favorite Asian croup. Dough can be taken any, but experienced housewives believe that it will be more delicious to combine two recipes in one. So two cups of kefir are taken three tablespoons of mayonnaise, two eggs, a spoonful of soda, salt (as you like) and flour (how much "pull" the dough).
Now the filling line. For her, canned food with butter, and not in its own juice - two cans. They are traditionally warming up; in the mass, a finely chopped onion head interferes, and afterwards a glass of pre-cooked rice. The pie is made, in the form that you now feel more appealing - and in the stove. If you make this jellied pie with canned food and rice closed, do not forget the top of the head when it starts to redden, smear with whipped yolk and return to heat for a little while longer. Then it will become pleasantly crispy and more "tanned".
Jellied pie with canned goods in the multivark
Without this kitchen assistant now does not doalmost no mistress. Naturally, and favorite recipes have long been adapted to a miracle machine. Dough can be prepared any of the above. Aesthetes are particularly approved for multivarka base, consisting of a glass of yogurt, half-dose mayonnaise, two eggs, a spoonful of salt, two - sugar and a bag of baking powder. Flours will need about two glasses.
The filling will consist of a battered saury (jar) mixed with three chopped boiled eggs and an onion.
It remains to collect the cake. The bowl is well greased (above the pie level, almost to the top). It pours about two-thirds of the test. The filling is placed on it, so that a distance of a centimeter or two remains to the sides of the multicast. The top pours out the remainder, and the multivarker enters the baking mode. The timer is put on the hour (with a bowl volume of 4.5 liters and the indicated quantities of products). After the call, the cake is turned over, and the unit is switched on to the same mode, but for half an hour.
Pleasant Supplements
Even the simplest jellied pie with canned goodswill be more fragrant and appetizing if you add parsley, onion or dill to the filling. And if you want to give it oriental notes, replace this greens with coriander. Just put it a little, it has a too bright aroma.
