Skillet Kefir Pie
Simple, budget-friendly, quick, and incredibly tasty! Skillet kefir pie is easy baking made from no-yeast dough. It’s a lifesaver when there’s no oven nearby. The filling can be anything - for example, fried minced meat or stewed cabbage with add-ins.
Updated : 03 February, 2026
Easy
About 1 hour.
Ingredients
1 tablespoon
Vegetable oil
Batter
1
Eggs
150 milliliters
Kefir
to taste
Salt
25 grams
Butter
250 grams
Wheat flour
0.5 teaspoon
Baking powder
Filling
200 grams
Canned saury
1
Potato
10 grams
Green onion
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 do you make a kefir pie in a skillet? Measure out the ingredients for the dough. Take the kefir out of the fridge ahead of time so it comes to room temperature. Melt the butter in the microwave or over a water bath and let it cool slightly.
Step 2
In a bowl, beat the egg with salt until smooth.
Step 3
Pour in the room-temperature kefir and mix.
Step 4
Add the melted butter and mix.
Step 5
Sift in the flour mixed with baking powder. Sifting aerates the flour, making the pie more tender and fluffy. Add the flour in parts - you may need less. Stir the dough with a spoon at first, then knead by hand. If needed, add a bit more flour, little by little.
Step 6
The dough will be tender and slightly sticky. Don’t make it too stiff, so it stays softer after baking. Cover the dough with a towel.
Step 7
Prepare the filling ingredients. Any canned fish works: sardines, salmon, or iwashi - either in brine or in oil. I used canned saury in brine.
Step 8
Boil the peeled potatoes in salted water until tender. Let the potatoes cool (you can do this in advance). Grate the boiled potatoes on a coarse grater.
Step 9
Rinse the green onion, pat dry, and finely chop.
Step 10
The dough has “rested” and become more elastic. Divide it into 2 parts.
Step 11
Lightly dust the table with flour. Roll out one part into a round sheet slightly larger than the skillet diameter.
Step 12
Grease the bottom and sides of the skillet with vegetable oil. Lay the dough in the skillet, pressing it over the bottom and forming sides. My skillet’s top diameter is 20 cm / 8 in.
Step 13
Spread a layer of grated potatoes over the dough.
Step 14
Sprinkle the potatoes with green onion.
Step 15
Break the fish into pieces and spread on top. You can add a little liquid from the can to make the filling juicier.
Step 16
Roll out the second part of the dough and place it over the filling. Seal the edges well.
Step 17
Cook the pie over moderate heat, with the lid slightly ajar. Check the browning along the sides with a spatula. The dough should brown on the bottom and the sides. Adjust the heat to your stove - if it browns too fast or too much, lower the heat.
Step 18
Flip the pie using a plate of a suitable size: cover the pie with the plate and turn it over. Grease the skillet again with vegetable oil and place the pie back in, browned side up. I flipped it using a larger skillet and finished cooking it there, because my pie’s top diameter was larger than the bottom. Cook again until browned, over moderate heat, covered.
Step 19
Transfer the finished pie to a plate and serve warm, sliced into pieces. Enjoy your meal!
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