Tarragon Pie
8 servings
60 minutes
Tarragon is a herb with a lively character and summer aroma. As a filling for pies, it is a very good choice: tarragon adds zest to the taste and preserves the color, because long baking in dough usually does not contribute to freshness and brightness. Such a "green" pie is very tasty to eat at the beginning of lunch, with suluguni, no matter which - smoked, regular or in the form of thin flatbreads.
1
Prepare the dough. Whisk 2 eggs into a foam, add matsoni, baking powder, salt, 50 grams of melted butter and mix. Continue kneading the dough while gradually adding flour. The dough should be soft, smooth and pliable. Place the dough in a bowl, cover with plastic wrap and let it rest for 15-20 minutes.
- Chicken egg: 5 piece
- Matsoni (yoghurt): 500 ml
- Baking powder (raising agent): 10 g
- Salt: 0.5 teaspoon
- Butter: 70 g
- Wheat flour: 620 g
2
Chop the green onion and sauté it in a pan with two tablespoons of butter until it softens.
- Spring onion: 1 bunch
- Butter: 70 g
3
Tear off the leaves of tarragon along with the tender top part of the stem, discard the rest. Chop the tarragon greens coarsely, add to the pan with onions, and heat while stirring for 2 minutes. Cool down.
- Tarragon: 3 bunchs
4
Boil the eggs hard, chop them into small cubes, and mix with the cooled filling. Add salt.
- Chicken egg: 5 piece
- Salt: 0.5 teaspoon
5
Divide the dough into two parts. Evenly spread one part on a greased baking tray so that the edges hang slightly (you can flatten the dough with your oiled hands without using a rolling pin).
- Butter: 70 g
6
Place the filling, cover with the second piece of dough, and pinch the edges in a braid.
7
Brush the pie surface with egg yolk and bake in a preheated oven at 200 degrees for about 15 minutes.
- Egg yolk: 1 piece
