Kefir Batter Pie with Canned Saury and Potatoes
Simple, filling, quick, and unbelievably tasty! This kefir batter pie with canned saury and potatoes is perfect for savory-baking lovers. Serve it for dinner as a standalone dish or alongside tea. You can use any canned fish you like.
Updated : 03 February, 2026
Easy
About 30 min.
Ingredients
Batter
350 milliliters
Kefir
200 grams
Wheat flour
1
Eggs
0.5 teaspoon
Baking soda
0.2 grams
Salt
Filling
300 grams
Potato
200 grams
Canned saury
1
Onion
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make kefir batter pie with canned saury and potatoes? It’s quick and easy. First, prepare the filling ingredients. You can replace saury with any canned fish you like - pink salmon, tuna, or mackerel. Take the kefir out of the fridge ahead of time.
Step 2
Remove the canned saury from the can and mash with a fork. If there are large bones or backbone pieces (often found in big chunks), remove them.
Step 3
Peel the potatoes and slice into thin rounds. If you’re not sure they’ll bake through, you can blanch them or pan-fry until half-cooked.
Step 4
Peel the onion, rinse it, and slice into half-rings.
Step 5
Now prepare the batter ingredients. Use high-quality all-purpose flour. Any-fat kefir works, but the exact amount of flour depends on how thick and rich the kefir is (mine was 3.2% fat). Use a large egg; if the egg is small, use 2.
Step 6
Beat the egg with a whisk until smooth.
Step 7
Pour in room-temperature kefir. Add salt and stir.
Step 8
Sift the flour together with baking soda directly into the batter (sifting helps it turn out lighter). Mix well. You may need a little more or a little less flour - go by texture.
Step 9
The batter should be about as thick as pancake batter and lump-free. The filling should stay on the surface and not sink. If it’s too thin, add more flour; if too thick, thin it with kefir.
Step 10
Line an 18-20 cm (7-8 in) baking pan with parchment and grease with vegetable oil (a silicone pan doesn’t need greasing). Pour in one-third of the batter. Arrange potato slices on top, slightly overlapping. Season the potatoes with salt and pepper.
Step 11
Spread the onion over the potatoes.
Step 12
Add the canned fish on top.
Step 13
Pour the remaining batter over everything. Bake in a preheated 180°C (356°F) oven for about 45 minutes, until golden. Exact time depends on your oven and the pie’s thickness.
Step 14
Slice the finished pie and serve immediately. Enjoy your meal!
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