Rural potato pie

4 servings
1 hour 20 min your 40 min

Such a potato pie or, as it is also called, a rural pie can be made quickly, as you do not have to waste time on dough. You can make this dish even more satisfying and more interesting in taste if you make a pie from potatoes and sausage or meat.

Boil the potatoes. To do this, peel it and cut it into wedges. Then fill with water so that it completely covers the potatoes. Bring to a boil over a high heat, add 0. 5 tsp salt, cover, cook at a low simmer for 15-20 minutes, until soft.

Peel and finely chop the onions.

Fry the finely chopped onions until golden. To do this, melt 1 tbsp. spoonful of oil, lay out the onions, fry, stirring, over a medium heat for 4-5 minutes.

If you like, cut the meat and, when the onions soften and become transparent, you can add finely chopped boiled meat (or sausages, sausage, ham, etc. ) to it and cook until tender, another 2-3 minutes. Cool down.

Tip the finished potatoes onto a sieve to drain the water. Make the mash - mash the potatoes with a potato maker. Chill the mash.

In the cooled mash, drive in the raw egg and stir.

Mix with the chilled roast.

Turn on the oven. Brush the shape with butter and lay out the potato mass. Gently flatten the top and make 4 holes.

Release 1 raw egg into each hole.

Brush the potato surface with sour cream.

Bake the potato pie in the preheated oven (180 degrees) until the surface browns, 20-30 minutes. Cool slightly in the oven.