Bakery products

Pies with onions and eggs


Ingredients for making pies with onions and eggs.

For the test:

  1. Sifted wheat flour 1 kilogram
  2. Pasteurized milk 2 cups (capacity 250 milliliters)
  3. Dry granulated yeast 2 teaspoons
  4. Vegetable oil 5 tablespoons for dough and 1 tablespoon for a bowl
  5. Sugar 2 tablespoons
  6. Salt 1 teaspoon

For filling:

  1. Chicken egg (boiled in a cool) 3-4 pieces
  2. Green onion 50 grams
  3. Butter 50 grams
  4. Salt to taste
  5. Ground allspice to taste

For lubrication:

  1. Chicken egg 1 piece
  2. Pasteurized milk 50 milliliters
  • Main Ingredients Eggs, Milk, Butter, Flour
  • Serving 1 serving
  • World Cuisine

Inventory:

Stewpan, Glass, Fork, Tablespoon, Teaspoon, Deep bowl - 3 pieces, Fine mesh sieve, Plastic food wrap, Kitchen towel - 2 - 3 pieces, Cutting board, Knife, Paper kitchen towels, Deep plate - 2 pieces, Oven, Stove, Nonstick baking tray, Baking paper, Rolling pin, Cup, Kitchen spatula, Large flat dish

Cooking pies with onions and eggs:

Step 1: prepare the yeast.

To start, put the dough. We take the necessary amount of pasteurized milk, pour it into the stewpans, and put the container on a plate that is turned on at a low level. Warm up the liquid up to 35 - 38 degrees, milk should be warm, but in no case hot; otherwise, the trembling will not dissolve. Pour the milk product at the right temperature into a deep bowl and add yeast, salt, sugar to it and mix the ingredients thoroughly with a tablespoon. Set the bowl aside and let the yeast rise for 10 to 15 minutes.

Step 2: prepare the dough.

While yeast is infused, take a clean, deep bowl and sift the right amount of wheat flour into it. In a bowl with the raised yeast, pour the vegetable oil and gradually begin to introduce the flour, while kneading the dough with a tablespoon. When the dough becomes thicker, and it will be difficult to mix with a spoon, continue mixing with clean hands. Knead the dough about 10 minutes, during this time it will stop sticking to your hands, become elastic, smooth, but at the same time remain soft and airy. Roll the finished dough into a ball, put it in a clean bowl, greased with 1 tablespoon of vegetable oil, cover the container with plastic wrap and then a kitchen towel. We put it in a warm place on 1.5 - 2 hours, and during this time we are preparing the filling.

Step 3: prepare the filling.

We also wash green onions under cold running water, shake excess water over the sink, put them on a cutting board, chop finely and put them in a deep plate. We turn the stove on a small level and put on it a small stewpan with the required amount of butter. Melt and heat the oil to the side chapel. Pour the onion with hot fat and mix the ingredients with a tablespoon. Such a simple heat treatment helps the vegetable to get rid of its characteristic bitterness. After the eggs have passed 10 - 12 minutes cooking in salted and acidified vinegar water, cool them in cold running water and remove the shell from them. Rinse again so that small pieces of shell do not remain on the eggs, dip them with paper kitchen towels from excess moisture, put them on a cutting board one by one and cut into a small cube with an approximate diameter up to 7 millimeters. Add the slices to a plate with onions, put salt and allspice to taste there, mix the filling to a uniform consistency and let it cool completely to room temperature. Preheat the oven up to 180 degrees Celsius and cover the baking sheet with baking paper.

Step 4: form the pies.

After 1.5 - 2 hours, sprinkle the kitchen table with a small layer of sifted wheat flour and lay the risen dough on it. Knead the dough a couple of times so that it settles a little. Then we divide it with a knife into 2 parts. We leave one of the parts on the table, put the rest of the dough back in a bowl and cover it with a towel so that it does not wind off. We roll out a piece of dough with a rolling pin into a layer up to 1 centimeter thick, then we take a cup with an approximate diameter of 9 - 10 centimeters and cut out cakes with it. On each of them we put a tablespoon of filling. We connect the edges of the cake and pinch them tightly with your fingers so that there are no cracks. We give the floury, still raw products an oval shape. In the same way, we form all the other pies, place them with the seam down on the non-stick pan prepared for baking, and put it in a warm place on 15 to 20 minutes. The distance between the pies must be at least 3 - 4 centimetersc, during baking, they swell and may stick together. In the meantime, they insist, we drive a chicken egg into a clean deep plate, add the necessary amount of pasteurized milk to it and beat the ingredients with a whisk until a uniform, fluffy consistency, this process will take no more 1 to 2 minutes.

Step 5: bake the pies.

When the right time arrives, we grease the pies, beaten with a mass of milk and chicken eggs, helping ourselves with a baking brush, and put the pan with the pies in the oven preheated to the right temperature. Bake pies 20 - 25 minutes to a golden, golden brown. We check the readiness of the test with a toothpick, insert its end into the pulp of any pie and pull it out if there is raw dough at the end of the toothpick, let the patties reach full readiness for another 5-6 minutes. We remove the baking sheet with the prepared pies from the oven, holding it with a kitchen towel. We cover the pastries with a kitchen towel so that the gap remains. Cool the pies to room temperature. Then we transfer fragrant baked products to a large flat dish with a kitchen spatula and serve. In the meantime, they cool down, collect the remaining dough from the table, mix it with the dough in a bowl and prepare the second batch of pies.

Step 6: serve pies with onions and eggs.

Pies with onions and eggs are eaten warm or completely cooled to room temperature. Savoring this yummy is pleasant with a fresh seagull, with a cup of coffee, a glass of milk or with any other favorite drink. Enjoy it! Enjoy your meal!

Recipe Tips:

- - If you wish, after the pies have cooled a little, you can grease them with a small amount of butter, about half a teaspoon for each, from which their crust will become soft and shiny.

- - Pies from this type of dough can also be fried in a pan in a large amount of vegetable oil.

- - Instead of dry granular yeast, you can use ordinary fresh yeast.

- - In the filling you can put any spices and herbs you like. You can also add fresh chopped dill or parsley.