Egg and onion pies are a traditional dish of East Slavic cuisine. They can be open and closed, made of different dough. The filling is made of green onions and boiled eggs, sometimes adding sour cream, herbs or other dressing. Since the main ingredient of the filling is green onions, it is easy to guess that the baking is more spring than winter.
Perhaps, originally egg and onion pies were prepared in spring, because then the food supply was coming to an end, and the new harvest was not ripe yet. Over time, this recipe became popular and often used.
Ingredients for the dough:
- Cottage cheese – 400 g;
- Egg – 2 pcs;
- Sour cream – 100 g;
- Vegetable oil – 150 g;
- Salt – 1 tsp;
- Leavening agent – 1 tbsp;
- Flour – 450 g.
Ingredients for the filling:
- Green onions – a bundle;
- Boiled eggs – 7 pcs;
- Cheese – 150 g;
- Sour cream – 170 g.
Cooking pies with green onions and eggs:
We mix the cottage cheese with eggs, sour cream and vegetable oil. Salt the mixture and whip with an immersion blender until homogeneous.
Pour into the mixture baking powder and flour, knead a soft and elastic, not sticky dough. Knead the dough with your hands on the table and then divide it into 16 equal parts.
Leave the koloboks in the refrigerator under a cling film for 20 minutes. At this time, knead the peeled hard-boiled eggs. Grate cheese on a fine grater and
add
it to the eggs.
Chop green onions finely and add them to the eggs and cheese. Put sour cream in the stuffing, salt and mix all the components.
Roll out small tortillas from the koloboks, make 5 cuts from different edges. In the middle of the tortillas put the stuffing, carefully seal in the dough.
Leave a hole with stuffing in the middle of each cake.
Grease the patties with egg yolk, put them on a parchment-lined baking tray.
Bake the patties at 200 degrees for 20 minutes.
We get patties with onion and egg filling. If desired, you can make pies with the same dough, but a different filling.
