Pies with onions and eggs have a unique spring aroma and taste. Each hostess has her own proven recipe for this baking.
Pies with onions and eggs (step by step recipe) - the basic principles of cooking
The basis of delicious pies is the dough. There are several options for its preparation. Basically, yeast dough is prepared for pies. They knead it, wait for it to come, and begin to prepare the pies.
Knead the dough in water, milk, kefir or sour cream. Since kefir cannot be heated, the yeast is diluted in a small amount of warm water, left for a while and then added to the dough. On sour cream, kneadless dough. Pies from it always turn out soft and tender. In addition, pastries on sour cream dough remain fresh for a long time.
Dough flour is used in the highest grade. It is snow-white and has a friable structure. The flour must be sifted a couple of times so that the product is saturated with oxygen. This manipulation will make the dough airy and tender. Kefir should be thick, fat and always fresh. It is better to take home-made eggs for dough, but if you use store eggs, they must be labeled, which indicates the quality of the product. For softness and tenderness, vegetable oil is added to the dough. It is advisable to use refined, since it does not have a smell or extraneous taste.
Kefir or sour cream dough can be prepared without yeast by adding baking soda. In this case, you do not need to extinguish it. It is extinguished in fermented milk products. The soda dough is kneaded not too tight. It’s enough that it just stops sticking to the palms. It does not require time to rise, so pies from it are prepared immediately after kneading.
Pies are prepared in two ways: fried or baked in the oven. For baked pies, use yeast or puff pastry. For fried: yeast, either on sour cream or kefir with soda.
From the ingredients according to the recipe, knead the dough and begin to prepare the toppings from green onions and eggs. The latter is boiled hard, cooled in cold water, cleaned, cut into small pieces, laid out in a bowl and knead with a fork. Rinse the green onions, dry them slightly and crumble into thin rings. Add it to the eggs. Pour a little vegetable oil, salt and mix well. For a change, boiled rice, grated cheese or cheese are added to the filling.
The approached dough is crushed, rolled into a sausage and divided into pieces of the same size. Each roll out. Put onion-egg filling in the center and connect the edges, pinching them carefully. There is another way to cut the dough: it is rolled into a layer, then using a glass squeeze circles of the same size and form pies out of them.
If baking is made from yeast dough, the pies are left to proof for 20 minutes.
A sufficiently large amount of vegetable oil is poured into a cast-iron pan and heated well. Put the pies into the hot oil and fry them until light brown on both sides.
For cooking in the oven, put the pies on a baking sheet, pre-lubricating it with oil or covering it with parchment. Leave for proofing and bake in a well preheated oven.
Serve pies with eggs and onions with hot sweet tea or compote.
Recipe 1. Fried pies with onions and eggs: a step by step recipe
Ingredients
Dough
homemade or pasteurized milk - 375 ml;
premium wheat flour - half a kilogram;
granulated sugar - 45 g;
table salt - 4 g;
butter - 40 g;
egg;
high-speed dry yeast - 8 g;
corn or olive oil - 15 ml.
Filling
six chicken eggs;
table salt and spices;
a large bunch of green onions.
Cooking method
1. Pour milk into a saucepan or bowl and put on a small fire. We are warming up. Milk should be warm, but by no means hot. Remove from heat and dissolve a spoonful of granulated sugar and yeast in it. Slightly salt. Stir and set aside until a yeast “cap” appears on the surface.
2. Drive the chicken egg into a separate bowl and shake it with a fork or whisk with the remaining sugar. We take out the butter in advance from the refrigerator to make it soft. Gradually, in small pieces, we introduce it into the egg mixture. Slightly salt. Continue to shake until smooth.
3. Combine the yeast mixture with egg-butter. Stir thoroughly.
4. Take a deep bowl. Sift wheat flour into it twice. We pour a small amount. We will use it for mixing. In the center of the flour hill we make a recess. Pour into it the previously prepared mixture. We begin to mix, gradually combining the liquid with flour. When the dough begins to gather in a lump, we continue to knead it, gradually add the flour left for mixing. At the end, pour the vegetable oil and continue to knead until a smooth consistency test is obtained. Knead on the table. Then we place the dough in a deep bowl, cover it with a cotton towel and leave it warm for one and a half hours to rise.
5. Put the eggs for the filling into the pan, fill with cold water and put on a small fire. Cook for ten minutes. Then we drain the boiling water, and place the eggs in a dish with cold water. Leave to cool completely. We clean the eggs from the shell. Cut into small pieces, put in a bowl and knead with a fork.
6. We sort the bunch of green onions, rinse, cut off the tips and root part. We spread it on a cutting board and shred with thin rings. Combine the eggs with green onions. Salt, add a teaspoon of ghee and mix well. The filling is ready. You can add fresh herbs and your favorite spices to it.
7. We crumble the approached dough and knead well again. Separate a small piece. Grind the surface of the table with flour. We spread a piece of dough on it and roll it into a layer. We squeeze out circles of the same shape with a glass or a special form. The remaining scraps are collected in a ball and set aside. In the middle of each circle we put the egg-onion filling, connect the edges and carefully fasten them together. We do the same until the dough and filling are over.
8. On a sufficiently strong fire, put a deep cast-iron pan. Pour into it a fairly large amount of olive or sunflower oil and heat it well. We spread the patties in a hot oil seam down and fry until a crispy appetizing crust is formed. Then gently turn over and continue to fry until the second side is browned. Put the prepared pies with onions and eggs (step by step recipe) onto a wire rack or plate, covering it with a paper kitchen towel.
Recipe 2. Pies with onions and eggs: a step by step recipe in the oven
Ingredients
Dough
three chicken eggs;
salt;
yogurt or kefir - two glasses;
freshly ground pepper;
butter and sunflower oil - 50 ml each;
dry active yeast - sachet;
premium wheat flour - kilogram.
Filling
eight chicken eggs;
salt;
green onions - 100 grams;
butter - 50 grams.
Cooking method
1. Hammer the eggs for the test into a deep container, lightly salt and beat with a fork, whisk or mixer until a thick foam forms. The volume should increase at least twice.
2. Remove the butter from the refrigerator and leave at room temperature until it becomes soft. Add 50 g of soft oil to the egg mixture, the same amount of vegetable oil. Pour in yogurt or kefir. Keep shaking it all together until smooth. Vegetable and creamy fat will make the dough soft. Such pastries will retain their freshness for a long time.
3. Pour a bunch into a sieve and sift into a large bowl. You can repeat the procedure again. This will allow to saturate it with oxygen. Combine flour with dry active yeast and freshly ground pepper. Pour the dry mixture in small portions into the liquid, and knead the dense, uniform, smooth dough. Place the dough in a large container, cover it with a kitchen towel and leave to fit.
4. Place the eggs in a pan, add water and put on fire. Cook until hard boiled. Cool them in cold water and peel. Finely crush the eggs. Wash green onions, dry and crumble into thin rings. Combine boiled eggs with green onions, add butter, salt and mix well.
5. Knead the dough, knead again and divide into identical pieces. Roll blanks in a circle. Put the filling in the middle, connect the edges and carefully pinch them. Put the pie on a baking sheet with the seam down. Lubricate the surface with a beaten egg and leave for 20 minutes.
6. Turn on the oven 180 degrees. Put the pan on a medium level and bake until an appetizing golden brown crust forms. Transfer the prepared pies with onions and eggs (step by step recipe) into a bowl and cover with a kitchen towel.
Pies with onions and eggs (step by step recipe) - tips and tricks
So that the dough does not stick to the surface during kneading, it is sprinkled with flour or greased with oil.
The oil will spatter less if a little salt is added to it.
The pies will be aromatic if you fry them in a mixture of vegetable and butter.
For the filling you can use quail eggs.
