Yeast pie with onion and egg
6 servings
120 minutes
Yeast pie with onion and egg is a classic dish of Russian cuisine that combines soft airy dough with a tender, slightly sweet filling featuring aromatic onions. Such pies were baked in ancient times when the dough was made with yeast and the filling depended on the season and available ingredients. Warm, golden-brown, and infused with a creamy flavor, this pie is perfect for cozy family tea gatherings. Onions caramelize during baking, gaining softness and a subtle sweetness that harmonizes with the tenderness of the egg. This combination makes the pie hearty yet light, and its versatility allows it to be served as a standalone dish or as an accompaniment to soups and light salads.
1
Dissolve the yeast in pre-warmed but not boiling milk (about half a cup), add 2 tablespoons of sugar to the yeast mixture, and wait for the yeast to start fermenting (10-20 min).
- Dry yeast: 40 g
- Milk: 2 glasss
- Sugar: 4 tablespoons
2
Mix flour, egg, and the remaining milk, then add yeast to this mixture.
- Wheat flour: 5 glass
- Chicken egg: 1 piece
- Milk: 2 glasss
3
Melt the margarine and add it to the dough, salt it, add a tablespoon of sugar, and knead the dough; it should be soft and come away from your hands.
- Margarine: 100 g
- Salt: to taste
- Sugar: 4 tablespoons
4
Put the dough in the refrigerator for an hour, covered with a napkin.
5
Prepare the filling, for example, onion with egg like mine. The filling can be various to your taste. This dough makes wonderful sweet pies and fluffy pizza.
6
Our dough has risen, now we can start making the pie. We roll out the dough, add the filling, and shape the pie. We make small holes with a fork for even baking and brush it with egg yolk for a golden crust.
- Chicken egg: 1 piece
7
Put in the oven for 40 minutes, brush the finished pie with butter. Enjoy your meal!
- Margarine: 100 g