Puff cake with mushrooms and potatoes

Ingredients

Dough:

Cottage cheese - 100 g
Kefir - 100 ml
Salt
Soda - 0.5 tsp.
Flour - 200 g
Butter - 100 g

Filling:

Mushrooms - 500 g
Onions - 2-3 pcs.
Fennel greens
Mashed potatoes - 750 g
Kefir 250 ml
Eggs of chicken - 2-3 pcs.
Cheese - 200 g

Preparation:

1. Oil, cottage cheese and flour rub into crumbs, gradually pouring kefir (salt) with baking powder, kneading soft dough.
Roll the dough into a film and let it rest.
2. Mushrooms (I have frozen chanterelles) fry with onion, add dill.
3. Boil the potatoes and beat them in a mash.
4. Dough to distribute the hands (it is soft) to the size of a baking tray with low sides.
5. Evenly distribute the mushroom filling.
6. Add the yogurt and eggs to the mashed potatoes. Beat well in a lush mass. Mix with the grated cheese. Potato-cheese mixture to spread over mushrooms, level.
7. Bake at 180 * for about 40-45 minutes (until light blush).
8. Cover the pie and allow to stand for 15 minutes.

Bon Appetit!