Jellied Pie with Potatoes and Mushrooms

Jellied pie for mushroom lovers!

Ingredients

• For the test:
• Sour cream - 3/4 cup
• Mayonnaise - 3/4 cup
• Flour - 3/4 cup
• Eggs - 2-3 pcs. (depends on the size)
• Baking powder - 2 tsp
• For filling:
• Potatoes - 4-6 pcs.
• Mushrooms (I have champignons) - 500 g
• Bulb onions - 2 pcs.
• Butter - 3 tbsp. l.
• Salt
• Pepper

Directions

1. Beat eggs.
2. Mix eggs first with mayonnaise, then with sour cream.
3. Sift flour with baking powder, gradually add to the egg mixture, stir
4. Let the dough stand for 15 minutes.
5. Next, make the filling. Chop the onion.
6. Cut the potatoes into thin slices.
7. Cut the mushrooms into thin slices.
8. Fry mushrooms with onions in ghee until tender.
9. Cool the filling.
10. Grease the bottom of the mold with butter. You can pour some dough on the bottom of the mold (I didn't pour it).
11. Lay out the potatoes beautifully with an overlap, sprinkle with spices and sprinkle with melted butter. I have 2 layers of potatoes.
12. Put mushrooms and onions on top of the potatoes. I laid it out, stepping back from the edges so that the pouring also flows onto the potatoes.
13. Pour the dough on top.
14. Bake a jellied pie with potatoes and mushrooms at a temperature of 170-180 degrees for 40-50 minutes. In general, look at the pie - all ovens are different (35 minutes was enough for me). You can check the readiness of the jellied pie with a toothpick.