Snack cake Cream pate

1. Stage

Peel the potatoes and boil them in salted water. Drain the water, mashed potato the potatoes, add 200 ml of warm milk, mix well. Cool the mass.

2. Stage

In the cooled mashed potatoes, one at a time, beat the eggs, pepper, a little salt, add the remaining 100 ml of milk, stir thoroughly. Add flour and use a spoon to knead not thick dough.

3. Stage

Grease a pancake pan with vegetable oil and heat it up. Bake 4 pancakes. Check the time of readiness - pour the batter on a heated frying pan, it must be quite thick, so carefully flatten with a spoon. Cover the pan with a lid, fry over medium heat. As soon as the top of the dough "tightens", becomes matte, not shiny, flip the pancake.

4. Stage

Fry the crusts on both sides until golden.

5. Stage

This amount of dough should make four crusts. Their number will depend on the diameter of the pan.

6. Stage

While our cakes are cooling, prepare the cream pâté: in the bowl of a combine, put the cheese, boiled eggs, dill greens (leave some greens to decorate the cake), a pinch of salt and chicken pâté. You can experiment with the pâté, that is, take whatever you like - chicken, turkey, liver or even fish pâté... it still turns out very tasty!

7. Stage

Put the resulting cream into a bowl, add the bell peppers, chopped into small cubes. Stir to combine.

8. Stage

Spread the cream evenly over all the cakes.

9. Stage

Smear the top crust with sour cream or mayonnaise and sprinkle with finely chopped dill.

10. Stage

Decorate with bell bell pepper slices and you're ready to serve! You don't have to leave the cake to soak, it's soft and juicy as it is!

11. Stage

Well, if you put it in the fridge for a while, the cake will taste even better and the cakes will soak up the flavor of the cream!

12. Stage

Delicious, beautiful and festive!