Pies with onions and eggs
10 servings
180 minutes
The most spring-like pies are with green onions and eggs. They are delicate in taste, and are also good as a snack and as a decoration for a festive table. The main subtlety is the correct proportions of onions and eggs, so that you can feel the slight spiciness of the greens and the density of the eggs. In addition to the wonderful filling, our recipe tells about the dough, which is also useful for pies with any other filling.
1
Mix the yeast with a tablespoon of sugar and 100 ml of warm milk, let it sit for 5-10 minutes until bubbles appear on the surface.
- Fresh yeast: 25 g
- Sugar: 3 tablespoons
- Milk: 500 ml
2
Melt the butter, mix it with vegetable oil, milk, sugar, two eggs, and a teaspoon of salt.
- Butter: 100 g
- Vegetable oil: 50 ml
- Milk: 500 ml
- Sugar: 3 tablespoons
- Chicken egg: 7 pieces
- Salt: to taste
3
Add the yeast mixture and 400 grams of flour, mix until homogeneous, cover with film and place in a warm place for 30-60 minutes until the mixture bubbles.
- Fresh yeast: 25 g
- Wheat flour: 1 kg
4
Gradually add the remaining flour to the risen dough and knead it. It should be soft but not stick to your hands.
- Wheat flour: 1 kg
5
Transfer the dough to a large container and place it in a warm spot for another 40-60 minutes. It should double in size.
6
Place the eggs in boiling water and boil for 11 minutes. Then peel and dice them. Slice the green onion into rings along with the white parts. Mix the eggs and onion, adding salt to taste.
- Chicken egg: 7 pieces
- Green onions: 300 g
- Salt: to taste
7
Knead the dough, divide it into equal pieces. Roll each one out.
8
Roll out each piece, place filling on it, and seal the edges.
9
Place the pastries on a baking sheet, cover them with a towel, and let them sit in a warm place for 30 minutes.
10
Then place them in an oven preheated to 180 degrees for 30 minutes.