Potato and Brussels Sprouts Pie

Baking and Desserts | Kazakhstani cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Basically, this is a way to optimize yesterday's leftovers. Wilting potatoes and cold remnants of Brussels sprouts are transformed into something edible through a simple method. But if you make this with fresh ingredients instead of yesterday's, it turns out to be truly delicious.

Ingredients

Potato - 17.6 oz
Bacon - 3.5 oz
Brussels Sprouts - 10.6 oz
Olive Oil - 1 fl oz
Vegetable Oil - 1 fl oz
Chicken Egg - 2 pieces
Scallions - 1.8 oz
Yogurt powder - 7.1 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Fry the potatoes in vegetable oil.

Step 2

Sauté the Brussels sprouts with bacon for a few minutes, then transfer to a blender and blend on low speed, adding a little olive oil, until the sprouts and bacon are pureed. Add the eggs and blend again.

Step 3

Mash the fried potatoes and mix them with the cabbage puree, adding salt and pepper to taste. Heat a skillet with olive oil, add the potato-cabbage mixture, and fry for a few minutes, covered. Alternatively, you can place the skillet in the oven for about fifteen minutes for a tenderer pie. Serve with a sauce made from yogurt mixed with finely chopped green onions.