Baked pies with onion and egg and recipes for sweet pies. Pies with green onions and egg fried in a pan Oven pies with onions and eggs
I remember from childhood that pies are always a holiday. And pies with eggs and green onions, and even if they give milk, this is already a big holiday. Although if you remember more precisely, then pies with jam, it was also a holiday.
Well, later we began to bake, fry pies. For the holidays, very tasty, but time-consuming. I'm not talking about pies with mushrooms, with cabbage. And recently I met on the site firstcook.ru the pies with sorrel that I forgot.
Well, pies with egg and green onions are usually or rather very often fried in the spring. Because, when greenhouses were not yet widespread, the first green onion appeared in the spring. And now, when fresh green onions can be bought all year round, a genetic habit seems to work.
Step-by-step recipes for making pies, pie dough and pie fillings
Here we will look at how to prepare the dough for pies, how to prepare the filling, as well as how to cook the pies themselves, and even see in the video how to cook lazy pies with egg and onions.
Menu:
Yeast pie dough
This dough is perfect not only for pies, but also for homemade pies. It does not dry out for a long time, very soft and fluffy.
Ingredients:
- Warm milk - 1 cup
- Warm water - 1 glass
- Vegetable oil - 100 ml.
- Eggs - 2 pcs.
- Sour cream - 2 tablespoons
- Dry yeast - 2 tsp
- Salt - 1 tsp
- Sugar - 2 tablespoons
- Flour - 6-7 cups
Cooking:
1. First, activate the yeast. Pour the yeast into a cup, add a little, about half a tablespoon of sugar and pour in warm water. Mix well and set aside for 10-15 minutes. We will see when the yeast starts to rise like a cap.
2. Yeast activated. Add salt, remaining sugar, eggs, sour cream and vegetable oil. Mix everything well with a whisk and add warm milk. We stir again.
The dough is now ready to be kneaded by hand.
We continue to knead with our hands.
4. On the work surface where we will knead the dough, pour flour and put the dough out of the cup. Grease your hands a little with vegetable oil and start kneading the dough on the table with your hands.
5. Yeast dough does not need to be heavily floured, it should be soft. Pies or pies should be so porous, airy. Knead the dough on the table for 4-5 minutes.
6. The dough is ready. We put our bun in a cup, cover with cling film and put in a warm place for 1-1.5 hours so that it doubles in size. As soon as it increases, then it is ready for use. You can bake.
I already wrote in one of the recipes that I usually put electric stoves in the oven, of course, without turning it on, I close the door. And turn on the light in the oven. This heat is usually sufficient. Someone puts it in the microwave and closes the door, also not turning it on. And someone wraps in a towel.
7. It took a little more than 1 hour, about 1 hour 20 minutes, look how well the dough has risen.
8. Pour quite a bit of flour on the table and spread the dough. Let's mix it up a little. When you lay out the dough on the table, pay attention to how porous the dough we got.
9. Cover with a towel and let the dough rest for 10-15 minutes. Our dough is ready. We can start baking pies.
Good luck to everyone!
Stuffing for pies
Ingredients:
- Boiled rice - 1 cup
- Butter or ghee - 70-100g.
- Green onions - 2 bunches
- cilantro and parsley
- Salt, pepper to taste
The amount of rice, cilantro, parsley, salt, pepper, take to your liking. You can even not add some ingredients, such as greens, at all. Except for the onions, of course.
Cooking:
1. Boil the eggs for 7-8 minutes at least. Cool in cold water or under running cold water, clean and cut into arbitrary pieces.
2. We add boiled rice to the eggs, you can take white or steamed rice, in principle any rice, but it must be boiled until fully cooked so that hard grains do not come across. Also add cilantro, parsley and green onions. Add greens to taste. Not everyone likes parsley or cilantro. Lots of onions, of course.
3. Salt, pepper and add melted butter. It can be either melted or melted butter in a pan. Mix everything thoroughly.
Let's taste the stuffing. The filling should be slightly salty. It doesn't have to be fresh.
4. The filling is ready. Look how beautiful she is. Melted butter gives a wonderful aroma and taste. So be sure to add oil.
This filling can be used not only for fried pies, but also for pies baked in the oven.
Cook pies, enjoy.
Delicious pies for you!
Pies with egg, with onion, on yeast dough
Ingredients:
- Water - 500g.
- Potatoes - 1-2 pcs. (200gr)
- Yeast - 3 tsp
- Sugar - 1-2 tablespoons
- Salt - 1 tsp
- Flour - 7 cups
- Vegetable oil - 1 cup (3/4 +1/4)
Filling:
- Hard boiled eggs - 10 pcs.
- Boiled rice - 1 cup
- Butter or ghee - 70-100g.
- Green onions - 2 bunches
- Parsley, cilantro
- Salt pepper
- Oil for frying pies
Cooking:
1. Cooking potato broth. We clean the potatoes, wash them, cut them into small pieces and boil them in 500 g of water. When the potato is ready, it should boil a little, cool it with the broth and grind it in a blender until smooth. If you don't have a blender, use a masher that you usually use to make mashed potatoes.
2. The broth should be homogeneous, without lumps, like potato jelly. We cool it to a temperature of 40 ° -45 °.
3. Pour the potato mixture (broth) into a deep cup. Add yeast, salt, sugar, sugar can be reduced, but at least 1 tablespoon must be added. Pour in 3/4 cup vegetable oil. Mix everything and add a couple of glasses of flour.
4. We interfere until a homogeneous mass without lumps is obtained. The consistency of the mass is about the same as pancakes. We cover the dough with a lid and leave it for 20-30 minutes, at room temperature, so that the yeast activates.
By the way, our dough is lean, but very tasty. There are no animal fats, no eggs, no milk, so those who are fasting or for other reasons do not consume animal fats can safely eat these pies. Well, unless you remove butter from the filling recipe.
5. 20 minutes have passed, our dough has risen. Pour another 1/4 cup of vegetable oil and add flour in parts so that you can knead the dough. Knead the dough until it can be kneaded with a spatula, gradually adding flour.
We continue to knead with our hands.
6. As soon as the dough becomes very thick, put it on the table, previously sprinkled with flour. It is still watery, so we collect it and knead it, but we don’t hammer it especially with flour. Knead until the dough stops sticking to your hands.
7. The dough is ready. Lubricate a deep cup inside with a little vegetable oil so that the dough does not stick and put the dough there. Cover the dough with a lid or plastic wrap and leave to rise until the dough doubles in size.
You have already guessed that the main feature of this dough is that it is made on potato broth, instead of eggs, milk, sour cream. Potato broth makes the dough airy, light, not stale.
Well, now the stuffing.
8. We take the preparation of the filling from the second recipe in this article. It's called: Preparing the filling.
Dough cutting
9. The dough has doubled in size and become fluffy. Lay it out on a floured table. We don’t even knead it quite a bit, but we correct it into a bun and the dough is ready for cutting.
10. Cut off one piece of dough, put the rest, so as not to dry out, again in a cup and cover with a lid. The cut piece is cut into pieces. Depending on how large pies you want, cut them into pieces.
11. Roll out the pieces of dough into cakes. We put our filling in the middle of each cake.
12. First we connect two opposite edges of the cake.
13. Now we glue along the non-glued edges.
14. And now we strengthen our gluing with our fingers throughout the modeling. There is no need to lift the pie from the table. They blinded him well, fixed him with his fingers.
15. Now you can lift it off the table and make such a comb from above, wrapping the ends of the cast at an angle one by one. Someone then aligns these scallops, and someone leaves it like that.
16. Put the finished pies on a cutting board gently greased with flour. Precisely lubricated, not sprinkled. Those. sprinkle and shake off excess. Do not put close to each other. It is necessary that there is free space between the pies. This is how we make all pies.
We fry pies
17. Fry pies in a pan. Pour vegetable oil into the pan, preferably odorless. We warm up. Laying out the pies.
18. Fry pies on both sides, 1.5-2 minutes on each side. They fry very quickly. Our filling is ready, it remains only to fry the dough.
19. Our pies are ready. Fried, ruddy.
20. Let's cut one. We cut it, and the crust is so deliciously crunchy on top. The dough is thin. Lots of toppings.
All. Enjoy.
Bon appetit!
Ingredients:
- Lavash - depending on the number of eaters
First filling:
- Onion - 1 bunch
- Hard boiled eggs - 2 pcs.
- Salt pepper
Second filling:
- Green onion - 1 bunch
- Parsley - 1 bunch
- Dill - 1 bunch
- Sulguni cheese
Lavash lubricant:
- Raw eggs - 2 pcs.
- Milk - 80-100 ml.
Cooking:
Making the first stuffing
1. We put the pan on the stove, pour in a little vegetable oil and heat it up. Cut off the white part of the green onion. Finely chop it and fry it in a pan so that it becomes softer, literally 1 minute.
2. During this time, we also chop the finely green part of the onion, send it also to the pan. stir and remove from the stove after 10-12 seconds. I did not make a reservation, after 10-12 seconds.
3. Rub the eggs on a coarse grater. We spread the onion from the pan into a cup, send the eggs there. Salt, pepper.
4. Be sure to try the filling at this moment. Add if anything is needed.
Our first filling is ready.
Making the second filling
5. We make the second filling from greens and cheese. Finely chop all the greens, add some salt. Stir and shake hands a little to let the juice out a little.
6. Grate the cheese on a fine grater and add to the greens. Mix everything well with your hands. We are trying to make the mass more homogeneous, so that it is more convenient to wrap.
The second filling is ready.
We make a lubricant for pita bread
7. Take a small cup, break 2 eggs into it, pour in milk, add a pinch of salt and shake well with a fork until smooth.
8. We take pita bread and cut it into squares with scissors, about 15 cm by 15 cm.
9. Turn on the oven at 180 °
10. Put the filling on the pita square. If you like thicker, put more toppings. Around the filling, coat the pita bread with an egg-milk mixture so that the pita bread is soft and sticks to each other.
11. We begin to wrap. We wrap the corner on one side and the corner on the opposite side.
12. Then we fill the two remaining corners in the same way as the first ones. It turned out such an envelope.
13. We send the envelopes to a baking sheet. Lubricate each envelope on top with a mixture of eggs and milk. You can sprinkle with sesame seeds.
14. Our oven is already preheated to 180 °, we send our envelopes there for 10-15 minutes. Just to make them brown a little.
15. They browned after 9 minutes. So watch them. They can be ready in as little as 10 minutes. It all depends on the plate, the thickness of the pies, the filling.
16. If you do not eat them all at once, it is better to put the pies on the grate so that they do not sweat.
Fast and tasty. With different fillings. For the whole family.
Bon appetit!
Green onions are one of the few plants that appear before anyone else in our beds. I am talking now about varieties of perennial onions, which are very unpretentious and do not require any special conditions for growing. It grows on its own, but when the peduncle starts up, it becomes already more rigid and not so juicy.
And of course, the first thing we do from it, while it is still juicy and tasty, is to fry in a pan or bake pies in the oven. Now you can buy green onions all year round, and you can also cook from it all year round, but for some reason, these pies always turn out to be the most delicious, from the first spring onion.
Therefore, we are always looking forward to this time to enjoy the taste and aroma of fresh pastries, to eat by ourselves and to treat all our loved ones.
And you can cook such a treat from different dough - from yeast, puff, from dough cooked on kefir. And every time it will be a new taste and new taste sensations. Therefore, for lovers of this dish, there is an opportunity for what is called "roam".
After all, there are probably a lot of fans. What is the most popular filling for baking, right: cabbage, potatoes, less often meat, mushrooms, liver, and of course, onions with an egg. I highly recommend reading. It contains not only a description of how to prepare various fillings, but also detailed photographs.
Yes, and according to the season we still use apples or. Maybe I missed something, but it doesn't really matter. After all, today we fry pies with egg and onions, and therefore they have all our attention.
Today we will cook just pies fried in a pan. They are cooked most of the time. Although they also like to bake them on yeast dough, especially in the oven, and fry them too. I will try to describe the recipe as detailed and step by step as possible. There will also be photos of the process itself, which will help you better navigate.
Pies with green onions and eggs on kefir
For their preparation, I usually use dough cooked on kefir. Such a dough is quickly prepared, and the finished products are soft and very tasty. If such a miracle happens, and they are not eaten immediately piping hot, then the next day the dough remains the same soft and does not become rough and tough.
You can eat them either hot or cold.
We need for the test (for 18 - 20 pieces):
- flour - 5 - 6 cups
- kefir - 0.6 liters
- vegetable oil - 70 ml
- sugar - 1 teaspoon
- salt - 1 teaspoon
- soda - 1 teaspoon
You can also add sour cream for splendor, but in this case, you need to proportionally reduce the amount of kefir, or, conversely, add the amount of flour. I added two tablespoons of sour cream, and I will add flour in the process.
In general, the number of ingredients is given close to approximate. So, for example, I put them all, as they say, by eye. And when I cooked according to this recipe, I specially wrote down how much and what I put. But the amount of flour still needs to be looked at by consistency and feel how much to add.
I will describe it and see also the photos, they will show how and what.
For the filling you will need:
- boiled egg - 6 pcs
- onions - 2 large bunches
- sour cream - to taste (2 - 3 tablespoons)
- mayonnaise - to taste (2 - 3 tablespoons)
- salt - to taste
We also need vegetable oil for frying. Here, just prepare a bottle and we will pour as much as we need. The amount of oil will depend primarily on the volume of the pan.
Cooking:
1. Boil the eggs and put to cool, pouring them with cold water. Thanks to cold water, it will be easier to clean them.
2. Sort and rinse the green onions, let the water drain.
3. Knead the dough. To do this, first sift all the flour into a separate bowl. Subsequently, we will take it as much as needed.
It is necessary to sow flour, and preferably even twice. This allows the flour to saturate with air. Thanks to this, the dough will be lighter, and the products from it will be more magnificent and tasty.
4. Pour a glass of flour into a large bowl, mix it with salt, sugar and soda.
5. Add kefir. It must be at room temperature. In cold kefir, fermentation processes will be much slower than in warm kefir.
6. Stir and let stand for a while. After two to three minutes, you can see how many bubbles will appear on the surface of the kneaded dough. This means that the fermentation process has begun. Such a reaction will allow you to get a more porous dough, that is, perforated.
Let it sit for 5-6 minutes.
7. Then slowly begin to introduce flour. Pour it in about half a glass and mix each time.
Our task is to get a dough of medium consistency, it should not turn out to be thick, but at the same time we will need to knead it. That is, the dough needs to get such a consistency so that we can knead it with our hands.
Therefore, add flour slowly, mix and monitor the condition. Approximately 5 - 5, 5 glasses will go away, well, maybe even a plus, a minus - a little bit, and half a glass, or even a little more, will remain for mixing later, when the dough is infused.
But in any case, watch more consistency. The degree of gluten for each type of flour is somewhat different, and therefore somewhere you need to put a little more, or vice versa, a little less.
First, add the flour and stir the mixture with a spoon. When it becomes difficult to do this with her help, this is a signal that it is time to knead with your hands.
8. And here we just need oil. Pour half of the butter over the dough, trying to spread it evenly in all directions.
9. Start kneading with your hands, as soon as the dough starts to stick to your hands again, grease your palms with oil and continue to knead. And so on, until the remaining half of the oil runs out.
In general, such a dough does not like a long kneading. Therefore, especially zealous at this stage should not be. The main thing is that it should be uniform and not stick to your hands. You can dust it lightly with flour.
10. Then cover with a towel, or put on the table and cover with a bowl in which it was kneaded, leave for 30-40 minutes to infuse at room temperature.
11. Prepare the filling. Peel the eggs and cut into small cubes. If you have an egg cutter, it will greatly facilitate the task. Also, thanks to her, all the cut pieces will be the same size and very neat.
But when the cooking process itself is beautiful, that is, preparation, cutting and all that, then the dish itself turns out to be more tasty. And how could it be otherwise, you have invested in this piece of your soul and love.
12. If there are drops of water left on the onion, dry it with paper towels. Then chop as finely as the eggs.
13. Salt to taste and mix. Keep in mind that we will also add mayonnaise, so do not oversalt.
14. Add sour cream and mayonnaise. You can add one thing, but I like to add a mixture. Mayonnaise is more nutritious and fatty, it will give the missing taste, and sour cream is not as high-calorie as mayonnaise, so the pies will not be as nutritious. You can eat them and be less afraid for your figure.
Although, of course, if you follow the figure, but love pies, then you will need to come up with a task later to spend extra calories.
Therefore, decide for yourself what you will use, one thing, or in combination. I shared my opinion, and you make your own choice.
15. Stir contents. The mixture should be neither runny nor dry. So that it is convenient to spread it as a filling.
Since each bunch of onions can be different, then add sour cream with mayonnaise in portions so as not to overdo it. Adding is always easier than subtracting.
16. Well, that's the dough we had by that time insisted. It has spread, and almost does not stick to the hands. You can make blanks out of it.
But first, prepare a work area for yourself. If there are sticky pieces of dough left on the table from the kneading, then they must be removed. And the flour remaining on the table must be sifted, as a rule, solid dried particles from the kneading remain in it. Prepare the remaining sifted flour. Just in case, prepare an additional bag of flour, in case you need it.
Divide the dough into four pieces. Take one of the parts, knead it a little on a floured table, and divide it into 5 equal parts.
I did not do this, but simply rolled out the sausage and cut it into the desired segments.
17. Roll out each part into a cake 1.5 cm thick. Try to do it evenly, otherwise it happens that the edges are thick and the middle is thin.
If, when rolling, the workpieces stick to the table, then sprinkle it with a small amount of flour.
18. Put the filling on all blanks. It can also be preliminarily divided into 4 parts, and lay out as much as possible.
In general, you need to put as much filling in the pies as it fits. The more it is, the tastier the finished products will be. That is, the main thesis at this stage is “Do not regret the toppings!”
However, the pies should not burst from an overabundance of filling. That is, it needs as much as it can fit, but in order to easily pinch the workpiece.
19. And so, we make pies, and put them on a table sprinkled with flour.
20. By this time, it is desirable that we have already warmed up the oil in the pan. You need enough oil so that when laying out a batch of blanks, they are almost half covered with oil. But I pour a little less oil. I don't want to cook them too oily.
21. We need a medium fire for frying, and even a little more than average. If the fire is too high, then the pies will quickly fry on top, but will not bake inside. And if, on the contrary, the fire is too small, then the dough will not rise, and the pies will be flat, like cakes.
Therefore, as in many other cases, a middle ground is required. That is, the workpiece will be fried in oil for 3-3.5 minutes on each side. At the same time, air sinuses will form in the dough, which will allow you to get tasty, rather lush pastries.
22. In the meantime, they are fried, we have 6 - 7 minutes to blind the next batch. Do no more so that the dough does not wind. And cover the dough that is waiting for its turn with a towel so that it does not ventilate.
23. In total, there will be four batches of pies, 5 pieces each. But this is also only an approximate amount for medium-sized products. Maybe someone will get them a little more, or a little less.
I got 19 of them, but I added a little sour cream (2 tablespoons), and therefore it took me a little more flour. And my pies were quite large.
24. Put the finished products on a layer of paper towels, and then, when the excess oil is absorbed, transfer to a dish.
If for each subsequent batch you add oil (and this must be done), then give it the opportunity to warm up a little. And only after that lay out the next batch. Remember that if the pan and oil are not hot, then the pastries will turn out flat.
25. Serve pies with hot sweet tea. For those who wish, you can put sour cream on the table, someone likes to add a little of it directly to the pie. And someone likes to add a bit of mayonnaise, I know those))).
Well, that's basically the whole recipe. A lot has been written, but do not think that if there is a lot, then it is difficult. I just wanted to write everything in such detail that everyone could cook.
Pies with green onions and egg from yeast dough on kefir
Well, as mentioned above, pies with egg and green onions can be cooked on yeast dough. Recipe for regular pie dough. You can see how to cook it there, and the rest of the process in today's article.
You can cook other yeast dough, for example, on kefir. And you can see one of these recipes in the next video.
And as you already understood, there are two ways to cook yeast dough pies - you can bake them in the oven (baking time is 30 minutes), or also fry them in a pan. Both ways are good and tasty.
Or you can use puff pastry for cooking, which can be prepared both at home and use the store. .
Now, when the onion is the juiciest after the winter, and the pies with it are the most delicious. Therefore, you need to take advantage of the moment and cook them more often.
And I hope that today's recipes will help you with this. And you will fry a lot - a lot of tasty, healthy and mouth-watering snacks. So cook and eat healthy!
Bon appetit!
What dough can be used to make pies?
Baked pies are best cooked on yeast dough, then they will be very soft, fluffy and will not get stale for a long time. Butter dough is kneaded with milk or kefir, with the addition of eggs and butter, and unleavened dough with water and vegetable oil.
The dough for fried pies can be taken both yeast and yeast-free, they work well on soda and kefir (sour cream), on custard or pancake dough. Cognac or vodka can be added to the batch for better bubbling and crunch.
Pies with onion and egg in the oven
One of the most delicious and uncomplicated yeast dough recipes. It is prepared using a non-dough method, with milk and dry yeast, with the addition of eggs and butter. If there is no milk in the refrigerator, then you can use warm water, and replace the butter with vegetable oil. In any case, the pies will turn out soft and tasty. They bake well inside, stay fresh for a long time. I use green onions and hard-boiled eggs as the filling. Some housewives add boiled rice for satiety, and dill for flavor - you can try this option for a change.Total cooking time: 2 hours 30 minutes
Cooking time: 20 minutes
Yield: 18 pieces (1 standard baking sheet)
Dough Ingredients
- milk - 250 ml
- dry yeast - 2 tsp
- sugar - 2 tbsp. l.
- salt - 1 tsp
- egg - 1 pc.
- butter or vegetable oil - 3 tbsp. l.
- flour - 500-550 g (3-3.5 tablespoons)
Filling Ingredients
- eggs - 5 pcs. + 1 pc. for lubrication
- green onions - 2-3 bunch.
- butter - 30 g
- salt and ground black pepper - to taste
How to make egg and onion patties
First of all, you need to dissolve the yeast in warm milk. I warm the milk in the microwave for 30-60 seconds, although you can heat it on the stove in a saucepan if you prefer. The temperature of the liquid should be comfortable, within 36-38 degrees, no more, otherwise the yeast will die. I add yeast, salt and sugar to the warmed milk, mix well so that they dissolve.
Instead of dry yeast, you can take fresh in the amount of 25 grams.
Next, I add melted butter and an egg - they should also be at room temperature. Instead of butter, you can use refined vegetable oil. I mix with a fork or whisk, but without whipping, the task here is to completely disperse the egg and fat.
I sift the flour through a sieve - sifting will saturate it with oxygen, due to which the dough will “breathe” better and rise well. I first add half the flour, that is, about 300 grams, stirring with a whisk.
When it becomes difficult to stir with a whisk, I add the remaining norm of flour. I pour it in small portions, knead the dough with my hands (you can use a mixer with hook attachments).
Depending on the quality and moisture content of the flour used, different quantities may be used. The dough needs to be felt. It should turn out soft, pliable, not stick to your hands. Yeast dough loves contact with warm hands and long kneading, so it is advisable to knead it for at least 10 minutes. Then you need to cover with a towel and send it to a warm place, for example, near the battery, where there is no draft. Let the dough rest for 1-2 hours.
And we just have time to prepare the filling. Hard-boiled eggs, I cut into cubes. I wash a couple of bunches of green onions, dry them and finely chop with a knife. To remove the pungent smell and characteristic bitterness that onions can give, I sauté it in butter. So, I dissolve a cube of butter.
And I send the white part of the onion to the pan first, it is tougher than green feathers, so it needs to be fried for 1-2 minutes longer.
As soon as the onion becomes softer, I send the chopped green feathers to the pan, fry for literally another 20-30 seconds, until soft, and remove the pan from the heat.
I combine eggs and poached onions, salt and pepper, mix. The filling is ready.
The dough should have doubled in size. Since we kneaded it with dry yeast, it is already possible to form pies. If you cooked with pressed wet yeast, punch down and leave warm for another 30-40 minutes for the second approach.
I divide the dough into small portions - weight 50 g each, the size of a chicken egg.
I roll the “koloboks” with my hands, then flatten them into cakes. Place 1 tablespoon of filling in the center and pinch the edges tightly. The result is oblong pies, however, you can give them any shape you like.
I always lay out the pies seam down on a baking sheet lined with parchment paper (you can without parchment, then grease with oil). There should be a distance between them, because they will grow in volume. I leave it for proofing on the door of a preheated oven (or in another warm place where there is no draft, covering it with a towel on top).
After 20-30 minutes, the products will noticeably grow and “swell up”, which means that it is time to send them to the oven. But first, I brush the top with a beaten egg to make the crust shiny and browned. You can also sprinkle with sesame seeds.
I bake for 15-20 minutes, always in a preheated oven, at 180 degrees.
As soon as they are ready, I immediately remove them from the baking sheet, put them in a bowl or on a wooden board, cover them with a towel on top so that they “breathe” and cool slowly. These beauties turned out, soft and very tasty, help yourself!
More recipes
Pan-fried onion and egg patties
If you are not in the mood to bake pies in the oven, then you can cook them in a frying pan, deep-fried. A crispy crust and a delicious ruddy barrel beckon, and the hand reaches for the next portion. Add a couple of tablespoons of sour cream or garlic sauce to serve - and it's impossible to come off!
Dough Ingredients:
- milk - 1 tbsp.
- dry yeast - 11 g
- flour - 3.5-4 tbsp.
- sugar - 2 tbsp. l.
- salt - 0.5 tsp.
- vegetable oil - 4 tbsp. l. + for frying
Filling Ingredients:
- green onions - 200 g
- eggs - 4 pcs.
- salt and pepper - 2-3 chips.
With the non-dough method, unlike the dough method, the dough is kneaded in one step. That is, yeast, liquid and other ingredients are mixed immediately and left warm. This method is especially good for high-speed dry yeast.
How to cook:
- Dilute a package of yeast in warmed milk, immediately pour in the oil, add sugar and salt. In portions, add flour (sifted, premium), knead a pliable dough.
- Put it in a warm place for 1.5-2 hours.
- For the filling, finely chop the onion, sprinkle with salt and knead it with your hands to give juice. Combine with hard-boiled eggs and chopped on a coarse grater, season with pepper.
- Gently knead the risen dough with your hands, and then immediately proceed to sculpting the pies.
- Lay the dough pieces seam side down in hot oil, fry over medium heat until golden brown. Pat the finished pies dry with paper towels to remove any excess fat.
Lazy patties with onion and egg
Quick recipe, kneading dough in less than 10 minutes! Pies are called "lazy" because the filling immediately interferes with the dough. It turns out a kind of pancakes-pies with pripeko. A great option if you need to quickly and satisfyingly feed the family.
Ingredients:
- eggs - 2 pcs.
- soda - 1 tsp
- kefir - 200 ml
- flour - 6-8 tbsp. l.
- sour cream - 30 ml
- salt - 2-3 chips.
- sunflower oil - 2-3 tbsp. l.
- boiled eggs - 2 pcs.
- green onions - 1 bunch.
The dough on kefir can be kneaded yeast or quick - on a fermented milk product and soda. Warm kefir, eggs, salt and soda are combined, and then flour is added to the mixture to make a non-cool dough. After that, you can immediately start shaping and deep-fry them. As a result of the reaction of soda with an acidic environment, patty dough grows and bubbles well in boiling oil.
How to cook:
- In a large bowl or saucepan, combine all liquid ingredients, that is, eggs, kefir and sour cream, beat lightly with a whisk. All foods must be warm.
- Add baking soda and a little salt, mix vigorously and set aside for 2-3 minutes so that the soda extinguishes itself in acid.
- Introduce flour in parts to make a dough of a thick consistency, like on pancakes, it should be dense, not drain, but fall off a spoon.
- Add finely chopped onions and eggs to the resulting dough for fritters. Stir.
- Scoop with a tablespoon and spoon into the hot oil. Fry until golden, over moderate heat, so that the pies are baked inside. Serve warm, with sour cream.
Pies with onion on kefir
Another recipe for delicious pies is from kefir yeast dough (without soda, sponge method). For the filling, onions are used, which are available all year round. It gives baked goods a special flavor and pleasant sweetness. You can bake in the oven, but fried in a pan will turn out to be especially tasty, ruddy and airy.Ingredients
- flour - 480-500 g
- egg - 1 pc.
- vegetable oil - 2 tbsp. l.
- kefir - 200 ml
- salt - 0.5 tsp.
- sugar - 2 tsp
- fresh yeast - 25 g
- water - 50 ml
Filling Ingredients
- onions - 4 pcs.
- boiled eggs - 4 pcs.
- butter - 50 g
The sponge method is used for "heavy" products with a high content of baking. Includes two stages. First, the dough is prepared: yeast is dissolved in warm milk, salt, sugar and a couple of tablespoons of flour are added to “feed” the yeast. After 15-20 minutes, when the “cap” rises, you need to introduce butter, an egg and all the remaining flour. After two approaches of the dough, you can form pies, they will turn out to be very soft, of high quality.
How to cook:
- Dissolve the yeast in warm water (you can use milk of any fat content instead of water), add sugar and 1 tablespoon of flour. Leave for 5-10 minutes somewhere in a warm place until a “cap” forms.
- Pour slightly warmed kefir into the resulting dough, add a large egg, refined oil and salt. Add flour in parts, knead the dough until it stops sticking to the board and hands. If necessary, you can moisten your hands in oil. Place bowl in heat for 1 hour to rise.
- Prepare the filling: chop the onion into cubes and sauté in butter, then combine with chopped boiled eggs, season to taste.
- Knead the dough that has grown in size with your hands lightly dipped in vegetable oil.
- Divide into portions of 40-50 grams. Flatten into palm-sized cakes, put the filling inside and form pies. Do not sprinkle the working surface with flour, but grease with oil, so you get rid of the smoke when frying, the flour will not burn.
- Fry in hot oil over medium heat for about 3-4 minutes.
Delicious fried pies are obtained on, which is kneaded in just 15 minutes. First you need to combine part of the flour, salt, sugar and butter, steam everything with boiling water, and then add instant yeast to the warm mixture. Knead soft dough, leave for only 5-7 minutes to rise, after which you can immediately start shaping.
Puff pastries with leek and egg
The recipe calls for store-bought, ready-made puff pastry, although you can, of course, knead it yourself if you wish. Leek and egg are excellent as fillings. Cubes of ham or fried mushrooms will help to enrich the taste.
Ingredients:
- puff pastry without yeast or yeast - 500 g
- leek - 250 g
- boiled eggs - 3 pcs.
- ham or mushrooms - 200 g
- butter - 30 g
- black pepper and salt - to taste
- raw egg - 1 pc. for lubrication
For puff pastries, the dough can either be used ready-made, rolled out and frozen, from a pack. It needs to be thawed, cut into squares, put the filling in the center and pinch the edges, bake in the oven until golden brown at 200 degrees for 15-20 minutes.
How to cook:
- Defrost the dough. Roll out lightly into a rectangle and divide it into 10x10 cm squares.
- Rinse leek thoroughly, cut into small segments. Simmer it in butter for 5-6 minutes, until soft, then add the diced ham, fry for another 1-2 minutes. Chop the eggs and combine with the fry, season with salt and pepper. If you use mushrooms (champignons or oyster mushrooms will do) instead of ham, then fry them separately until fully cooked.
- Place the filling in the center of each dough square. Grease the edges with a loose egg, form pies, walk along the edge with a fork, pressing for better fixation.
- Place the blanks on a dry or parchment-lined baking sheet. If the dough is yeasty, then let it rise for 30 minutes. If yeast-free, then immediately send to bake.
- Brush the top with the remaining egg to get a golden crust. Bake for 20-25 minutes, until a confident crust and complete readiness of the dough, at 200 degrees.
Whatever recipe and technology for making pies with onions and eggs you choose, the result will definitely please your loved ones. Cook with love!
Egg patties are one of the most common baked goods. Being very simple to prepare, they practically do not require any special culinary skills. Egg pies with green onions are especially good, thanks to an interesting flavor combination and spring-like bright appearance.
Egg patties - food preparation
The most important component of any pies is flour, it depends on its quality how soft and tasty they turn out. To make the pies lush and beautiful, it must be sifted several times.
For the filling of pies, you should take fresh eggs, which need to be boiled hard boiled and finely chopped. To make it easier to peel eggs, they should be immediately placed in cold water after boiling.
Egg Pies - The Best Recipes
Recipe 1: Egg and Green Onion Pies
These pies are a great dish for spring, when green onions are one of the most welcome guests on our table. They have a good taste, are easy to prepare and very attractive in appearance, so they can decorate any table.
Ingredients:
for the test:
0.5 kg of flour;
200 gr. milk;
1 tsp dry yeast;
70 gr. drain. oils;
1 egg;
half tsp salt and sugar;
For filling:
6 boiled eggs;
400 gr. green onions;
2/3 cup rast. oils;
salt to taste.
Cooking method:
1. Prepare the dough by mixing yeast with sugar and warm milk in a bowl. When the yeast disperse, add 300 gr. flour and, having mixed everything well, cover with a towel and place the dough in a warm place so that it becomes twice as large.
2. When the dough rises, add salt, pounded with an egg, 2 cups of flour and melted butter into it. After kneading the dough until it does not stick to your hands, cover it with a towel and place it again in heat for proofing. At the same time, it should again increase by about 2 times.
3. To prepare the filling, finely chop the boiled eggs and green onions, then, after salting, mix them with vegetable oil and mix everything well again.
4. After kneading the dough again, roll out a tourniquet from it, and cut it into small pieces, which we roll into round or oval cakes. Put a spoonful of filling in the center of each cake and pinch the seam.
5. We fry our small pies in a large amount of oil, dropping them into boiling oil. Then we take it out with a slotted spoon, let the fat drain, put it on a dish and serve it hot.
Recipe 2: Baked Yeast-Free Egg Pies
The main advantage of these pies is the speed and ease of preparation. Even the most inexperienced housewife will be able to cook them, surprising and delighting her loved ones with the culinary art.
Ingredients:
350 gr. flour;
1 egg;
50 gr. sour cream;
50 gr. drain. oils;
For filling:
5 eggs;
70 gr. cream;
salt to taste.
Cooking method:
1. Rub butter with sour cream into foam and add 350 gr. to the mixture. flour, stir well (in general, you need to look at the consistency, you should get a dough that can be rolled out).
2. Chop and salt the eggs, add cream to them.
3. Having made a roller from the dough, cut it into pieces, then, dipping each in flour, roll out cakes from them. After that, put a spoonful of filling in the center of each, pinch the edges and form a small pie.
4. After lubricating the baking sheet with oil, spread the prepared pies on it, and bake until they are reddened, then serve with sour cream.
Recipe 3: Pies with egg from yeast-free dough
This dish is a godsend for housewives who do not like to mess with pies when preparing complex dough. To prepare this most delicate dough, no dough is needed, it is prepared very simply. Also, it does not require milk and eggs, so with a minimum set of products you can cook very tasty and satisfying pies.
Ingredients:
1 kg of flour;
500 grams of water;
30 gr. fresh yeast;
50 gr. Sahara;
70 gr. rast. oils;
1 tsp salt;
For filling:
10 eggs;
100 gr. smoked meat;
7o gr. cream
salt to taste.
Cooking method:
1. We dilute the yeast in warm water, then stir sugar with salt and sunflower oil in it, add flour, gradually mixing it into the mass to make a batter without lumps.
2. Covering the dough with a clean towel, leave for an hour in a warm place.
3. To prepare the filling, clean the hard-boiled eggs and cut them finely or chop them with a coarse grater.
4. Finely chopped smoked meat, mix it with prepared eggs and cream to make the filling juicy, then salt to taste.
5. Gently spread the dough on a board sprinkled with flour, which should turn out to be soft and very pliable. You don't need to mix it up.
6. Having made a roller from the dough, we cut it into pieces, quite large, and dip each one in flour. Then we make cakes out of them. Since the dough is very soft, this can be done without even rolling it out, but simply pulling it out with your hands. Then we put a spoonful of filling in the center of each cake and, pinching the edges, we form a pie.
7. We fry our yeast pies in a small amount of vegetable oil, it is possible under the lid, it is possible - without. Ready-made pies are served with broth or as an independent dish.
Recipe 4: Egg and Rice Pies
Very hearty and tasty pies on sponge dough, which can be prepared as an independent dish or served with broth.
Ingredients:
2 cups of flour;
2 eggs;
7 gr. dry yeast;
100 gr. milk;
1 st. l. Sahara;
50 gr. drain. oils;
For filling:
7 boiled eggs;
a glass of rice;
salt, green onion and black pepper to taste
Cooking method:
1. Having dissolved dry yeast in warm milk, mix it with sugar, salt and half a glass of flour, put it in heat.
2. When the dough comes up, add melted butter with eggs and the remaining flour. After kneading a soft homogeneous dough, cover it with a towel and let it stand in a warm place for about an hour so that it rises.
3. Having cooked the rice until cooked, mix it with finely chopped eggs and chopped onions, salt, pepper and mix well.
4. We crush the dough that has come up and, dividing it into small pieces, roll them into cakes. Spreading the egg-rice filling in the center of each and tightly pinching the edges, we form pies.
5. Putting the pies on a baking sheet, grease them with a slightly beaten egg. Then preheat the oven well, and bake the pies until browned.
In order not to be distracted during frying and not to miss the readiness of the pies, it is better to blind them all, and then just start frying.
If we are preparing baked pies, then it is better to lay them on a baking sheet with the seam down. After that, they should be smeared on top with yolk, which must first be beaten with a tablespoon of milk.
Fried egg pies are best laid out of the pan on a dish with a paper towel, which will absorb excess fat, after which they can be served on the table.
Today we bake awesome pies with green onions and eggs: like grandma's. The pies are very tasty, soft and airy. Lots of toppings, which I love, and a quick yeast dough - it cooks in a few minutes (and even without eggs)! Green onion and egg patties: the recipe is as easy as shelling pears. No matter how many recipes I try, this is what I always come back to, because for me it is the most successful! We get pies not fried, but in the oven - this is much healthier and tastier. Learn to bake quick pies with us.
Ingredients:
- wheat flour - 4 cups;
- butter (margarine) - 180 grams;
- dry yeast - 10 grams;
- salt - 1 teaspoon;
- sugar - 1 tablespoon;
- milk (water) - 1 glass;
- boiled eggs - 6 pieces;
- green onions - 1 bunch;
- salt - to taste;
- pepper - to taste;
- vegetable oil - 2 tablespoons;
- egg - 1 piece (for greasing pies).
Awesome pies with egg and green onions. Step by step recipe
- To start cooking pies with green onions and eggs, you need to prepare the ingredients. To work with yeast dough, you must use products at room temperature.
- Melt butter over low heat and let cool to room temperature.
- Only milk will need to be heated to a temperature of 36-38 degrees - this is a comfortable temperature for yeast to work. By the way, you can cook wind pies with green onions and eggs on kefir. It will be delicious too.
- The dough is kneaded very quickly. In a bowl, mix milk with dry yeast (it is allowed to use fresh - 25 grams), add sugar. Mix well to dissolve sugar and yeast.
- Next, pour in the melted and cooled butter or margarine. Mix again until evenly distributed.
- The next step is to add the sifted flour: in small portions, mixing thoroughly.
- When the dough becomes thicker, it is allowed to knead with your hands on a table sprinkled with flour. For convenience, sprinkle the dough on top too. The dough should end up being soft and elastic. Now it does not stick to the table and hands at all.
- We collect the dough into a ball, cover or wrap in cling film. Let him rest for twenty minutes. The gluten will swell, the dough will become more uniform and rise slightly during this time.
- Prepare the filling while the dough is resting. It can be anything, but it’s better not raw: this way the pie will cook faster. Today I'm using a spring filling: green onions with boiled eggs.
- Boiled eggs should be cut into cubes. Boil them in salted water for about five minutes, hard boiled.
- Cut the green onion, not very large. The proportions of onions and eggs can be different: you can take something more or less.
- We mix everything, salt to taste. You can add black ground pepper for flavor. Pour in vegetable oil: this way the filling will not turn out dry. Mix - and the filling is ready.
- We take the dough: it does not need to be kneaded. This is a very quick yeast dough that does not require long processing and proofing! Divide into equal pieces so that the pies are the same size.
- No flour or knife required for cutting. I tear off the dough with my hands: it does not stick and it is very convenient to work with it.
- Roll the pieces into balls. We take one, pressing with our fingers, we form an even circle - a cake. In the middle of which we put the filling.
- We pinch the edges, forming an even and beautiful pie. By the way, it is allowed to give any form. Let's make a small classic pie.
- We will cook pies with egg and onions in the oven, but it is allowed, of course, to fry them in vegetable oil. Place the prepared pies on a baking sheet lined with parchment paper. It is allowed to simply grease the sheet with oil. Be sure to leave a distance between the pies: they will grow in size. Lay the pies seam side down.
- Lubricate the pie with egg and onion on top: with a brush and one chicken egg, which we first shake with a fork.
- We bake in the oven at 200 degrees for 20-25 minutes until a ruddy, appetizing top. The oven must first be preheated to the desired temperature.
I told you how to cook pies with onions and eggs: so be sure to cook and enjoy delicious, tender and fragrant pastries. As I promised, wind pies with green onions and eggs are cooked in just 25 minutes: they cooked very tasty, spending little time, from the most affordable products. Good luck with your baking: cook with me and “Very tasty”. Everything is simple and affordable with us!
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