Pie with wild garlic
8 servings
60 minutes
The wild garlic pie is a fragrant and delicate dish of Russian cuisine that combines the softness of the dough with the spicy taste of wild garlic. This pie evokes spring as wild garlic is the first fresh green product after a long winter. It has a light garlic note harmoniously complemented by dill and parsley greens. Combined with boiled eggs, the filling becomes rich and pleasant. The pie's feature is its liquid kefir dough that makes the crust tender and airy. It is best served slightly warm with kefir or aromatic tea. It is perfect for family lunches, light snacks, or picnics. Tasty, hearty, and healthy — this pie delights not only the stomach but also the soul, evoking warm memories of grandmother's recipes.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Boil 2 eggs hard for the filling.
- Chicken egg: 5 piece
3
In a bowl, mix the remaining eggs with kefir, vegetable oil, and a pinch of salt. Whisk the mixture until smooth.
- Chicken egg: 5 piece
- Kefir: 300 ml
- Vegetable oil: 50 ml
- Salt: 0.5 teaspoon
4
Gradually add flour, previously mixed with baking powder, kneading a thick dough. The consistency should resemble low-fat sour cream.
- Wheat flour: 150 g
- Baking powder: 1 teaspoon
5
For the filling, finely chop ramson, dill, parsley, and boiled eggs.
- Wild garlic: 150 g
- Dill: 20 g
- Parsley: 10 g
- Chicken egg: 5 piece
6
Mix the filling ingredients, add a little salt and pepper.
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
7
Pour half of the batter into a greased with butter mold.
- Butter: 15 g
8
Distribute the filling over the dough.
9
Pour the remaining dough on top to completely cover the filling. Place the pie in the preheated oven and bake for about 40 minutes. Check for doneness with a wooden skewer: if it comes out dry, the pie is ready.
10
Serve the pie slightly warm or completely cooled. The pie pairs well with kefir, ayran, or tea.