Baked tuna and mackerel pie

Name: Baked tuna and mackerel pie
Ingredients: 200 ml buttermilk or kefir or plain yogurt; 1 egg; 200 g flour; 1 teaspoon baking soda; 3 pinches salt; 1000 ml water; 2 eggs; 1 can tuna in oil; 1 can mackerel in oil; 30 g dill; 70 g cheese; 5 ml oil

Fish - Baked tuna and mackerel pie by Luciana H. - Recipia

Baked tuna and mackerel pie has a soft batter that you spread in the pan with a spoon, and a filling of fish and hard-boiled egg. The cheese melts on top, while the base stays tender, more like a savory loaf cake than a layered pastry pie. I leave the mackerel in larger pieces so you can really taste it in every slice. Prep: 20 minutes. Cooking: 35-40 minutes. Rest: 10 minutes. Total time: 65-70 minutes. Serves: 4. Approximately 490 kcal and 35 g protein per serving.

Ingredients

For the batter

200 ml buttermilk or kefir or plain yogurt
1 egg
200 g flour
1 teaspoon baking soda
3 pinches salt

For the filling

1000 ml water
2 eggs
1 can tuna in oil
1 can mackerel in oil
30 g dill
70 g cheese

For the pan

5 ml oil

Preparation

1. Bring 1000 ml water to a boil and cook the 2 eggs for 10 minutes, until hard-boiled. Leave them to cool for 10 minutes, then dice them. 2. Drain the oil from the cans well. Chop the dill and grate the cheese on the fine side of a grater. Grease a 24 x 24 cm pan with oil. 3. Mix the buttermilk, kefir or yogurt with the egg, flour, baking soda and salt until no dry flour remains. Spread the batter in the pan with a spoon. 4. Arrange the eggs, fish and dill over the batter. Bake in an oven preheated to 175°C for 20-25 minutes, until the batter is set and beginning to brown around the edges. 5. Take the pan out, sprinkle on the grated cheese and bake for another 5 minutes, until it melts.

Notes

You can replace the tuna with another can of mackerel in oil, well drained. The drained weight of the fish varies from can to can; leave the pieces whole and check that no oil has pooled at the bottom of the bowl, as it can make the batter soggy. Taste the mackerel before adding it to the batter, as some cans are saltier than others. The eggs are easier to cut once completely cool, and the small cubes spread well through the filling. The batter contains gluten, dairy, eggs and fish. Keep the pie in a sealed container in the fridge for up to 3 days. Serve it with a simple green salad.