Pies with onions and eggs in the oven
10 servings
120 minutes
Pies with onion and egg are a classic dish of Russian cuisine, associated with home comfort and warmth since childhood. Their history traces back to traditional village recipes where housewives made hearty pies from simple and accessible ingredients. The soft, airy dough made with kefir and milk pairs perfectly with the delicate filling of boiled eggs and fresh green onions. Baked in the oven until golden brown, these pies make an ideal treat for tea or a wonderful addition to a main dish. The light spiciness of green onions and the rich flavor of eggs make them incredibly appetizing. These pies are good both hot and cold, perfect for a cozy family dinner or a light snack at any time of day.
1
Warm the milk slightly, add 2 tablespoons of sugar and yeast.
- Milk: 100 ml
- Sugar: 2 tablespoons
- Dry yeast: 10 g
2
Mix, cover with a towel, and place in a warm spot for 15 minutes.
3
Heat the kefir and 100 ml of vegetable oil, then pour it into the container where the dough will be mixed.
- Kefir: 300 ml
- Sunflower oil: 110 ml
4
Add 2 eggs.
- Chicken egg: 6 pieces
5
Add salt to the kefir mixture, pour in the starter, and mix well. Then sift the flour and knead the dough.
- Salt: 1 teaspoon
- Wheat flour: 700 g
6
Cover the dough with a towel and place it in a warm place for 30 minutes. The dough should rise well.
7
Boil 4 eggs and chop them finely. Mix the chopped green onion with the eggs and salt to taste. Form a small flatbread from the dough and place the egg filling in the center.
- Chicken egg: 6 pieces
- Spring onion: 1 bunch
- Salt: 1 teaspoon
8
Pinch the edges of the dough and shape it into a pie.
9
Line the baking tray with parchment paper, lightly grease with sunflower oil. Place the pastries at a small distance from each other.
- Sunflower oil: 110 ml
10
Brush each pie with egg yolk on top. Bake in a preheated oven at 200 degrees for 20-25 minutes until golden brown.
- Egg yolk: 2 pieces
11
Serve at the table.
