Potatoes aren't a stuffing in this pie, and are a part of its test. By me it is personally checked: even if to remove its meat component from the recipe, it won't spoil a ready-to-eat meal at all. Pie from potatoes and will remain tasty and very nutritive.
It is required to you
- Potatoes – 1 kg.
- A hard cheese, average fat content (Gouda, Cheddar, Parmesan, etc.) – 400 g.
- Ham – 150 g.
- Sour cream (nonfat) – 250 g.
- Flour – 150 g.
- Eggs – 3 pieces.
- A bulb – 2 pieces.
- Milk – 1 glass.
- Ground nutmeg (is on sale in any shop in department for spices).
- Salt.
- Pepper.
Instruction
1. At first we boil potatoes in a uniform, slightly we cool, we peel and we leave to cool down finally. Then a mortar we rumple it to a pyureobrazny state and we mix with flour and salt. Important: the amount of flour, necessary for the test, can change in any given party depending on amount of the liquid which is contained in potatoes. Dough has to turn out rather deadish, it is easy to roll out and not to stick to hands.
2. We cut in small cubes ham. We fry it from all directions on small fire in creamy or vegetable oil.
3. We clean bulbous heads from a peel and properly we crush them. Then, having removed ham from a frying pan, we stew the cut onions on the remained oil within several minutes (to a golden crust).
4. We rub cheese on a grater. Separately we shake up eggs with sour cream and milk. Slightly we salt the received mix, we pepper, we add a nutmeg pinch.
5. We roll potato dough on a baking sheet with formation of high edge on all its perimeter.
6. We mix cheese with onions and ham. Evenly we distribute the received mix on the test and finally we fill in all with a frothed eggs.
7. We send pie to the oven which is in advance warmed up to 200 °C for 40 minutes, and then we leave for 10 minutes inside that reached.