Awesome pies with eggs and green onions. Pies with egg and green onions in the oven How to cook pies with eggs and onions

Today we are baking amazing pies with green onions and eggs: just like grandma’s. The pies turn out very tasty, soft and airy. Lots of filling, just the way I like it, and quick yeast dough - it’s ready in a few minutes (and even without eggs)! Pies with green onions and eggs: the recipe couldn’t be easier. No matter how many recipes I try, this is the one I always come back to, because for me it’s the most successful! We get the pies not fried, but in the oven - it’s 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 eggs and green onions. Step by step recipe

To start making pies with green onions and eggs, you need to prepare the ingredients. To work with yeast dough, you must use products at room temperature.
First melt the butter over low heat and let cool to room temperature.
Only the milk will need to be heated to a temperature of 36-38 degrees - this is a comfortable temperature for the yeast to work. By the way, you can prepare baked pies with green onions and eggs using kefir. It will be delicious too.
The dough kneads very quickly. In a bowl, mix milk with dry yeast (you can use fresh yeast - 25 grams), add sugar. Stir well, trying to dissolve the 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, you can knead it with your hands on a floured table. For convenience, we also sprinkle the dough on top. The dough should end up soft and elastic. Now it doesn’t stick to the table or hands at all.
Gather 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 homogeneous and rise slightly during this time.
Prepare the filling while the dough rests. 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. You need to boil them in salted water for about five minutes, hard-boiled.
Let's cut the green onion, not too large. The proportions of onions and eggs can be different: you can take more or less of something.
Mix everything and add salt to taste. You can add ground black pepper for flavor. Pour in vegetable oil: this way the filling will not turn out dry. Mix and the filling is ready.
Take the dough: you don’t need to knead it. 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.
You don't need any flour or a knife for cutting. I tear off the dough with my hands: it doesn’t stick and it’s very convenient to work with.
Roll the pieces into balls. We take one, pressing with our fingers, forming an even circle - a flat 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 it any shape. Let's make a small classic pie.
We will cook pies with eggs and onions in the oven, but you can, of course, fry them in vegetable oil. Place the prepared pies on a baking sheet lined with baking paper. You can simply grease the sheet with oil. Be sure to leave space between the pies: they will grow in size. Place the pies seam side down.
Lubricate the pie with egg and onion on top: using a brush and one chicken egg, which we first beat with a fork.
Bake in the oven at 200 degrees for 20-25 minutes until the top is golden brown and delicious. The oven must first be preheated to the desired temperature.

I told you how to make pies with onions and eggs: so be sure to cook and enjoy delicious, tender and aromatic pastries. As I promised, oven pies with green onions and eggs are prepared in just 25 minutes: they were prepared very tasty, spending little time, using the most affordable ingredients. Good luck with your baking: cook with me and “Very tasty.” With us everything is simple and accessible!

I think there is no such person who would not like pies. And it makes no difference how they are prepared: fried in oil or baked in the oven. They are baked from a variety of doughs with the addition of various fillings: with cabbage, potatoes, rice, fish, meat, and also with fillings. But today I want to tell you about pies cooked in the oven - even, smooth, rosy - very tasty, and they are also filled with fresh green onions and boiled eggs. The beauty of these pies is that you can eat them the next day, and they remain tender and soft - like just out of the oven, because we don’t put eggs in the dough. Of course, it’s more convenient to bake such pies in spring and summer, when onions begin to grow in the beds, but in winter, you can buy a fresh bunch of green onions at the market or plant several rosettes of onions in the ground (or just put them in water) and enjoy this splendor all winter long until the next summer season. Try baking pies with egg and green onions, and you will be satisfied with the result of delicious and beautiful baked goods.

Ingredients:

for test:

dry instant yeast - 2 tsp.
flour - 600 g
salt - 2 tsp.
sugar - 2 tbsp. l.
butter - 60-70 g
milk - 410 ml

For filling:

bunch of green onions
boiled eggs - 5-6 pcs
salt and pepper to taste
butter or vegetable oil

egg for brushing pies

Baked pies with green onions and eggs:

Dissolve yeast and sugar in warm milk. Melt the butter. Pour in melted butter, add salt. Add flour in portions and knead into a soft, elastic dough.

If you knead the dough by hand, you may need a little more or less flour, it depends on the quality of the flour used.

Cover the bowl with the dough with cling film or a kitchen towel and put it in a warm place for 1-1.5 hours. The dough should increase in size by 2-3 times.

My dough was kneaded and proofed in the bread maker. I also bake very tasty ones from this dough.

Meanwhile, prepare the filling for the pies. Boil the eggs, wash and dry the green onions. Finely chop the green onions, cut the eggs into cubes. Mix eggs with onion, salt and pepper to taste. Add 2-3 tbsp. l. vegetable or melted butter. Mix.

Place the risen dough on the table and roll it into a bun. Divide the dough into equal pieces. Roll out each piece of dough into a round cake with a rolling pin, and place the filling in the center of the cake.

Pinch the edges and form a beautiful pie. You can see how to beautifully make pies in this

Ingredients:

For the test:

500 gr. flour
2 eggs
1 tbsp. milk
salt - on the edge of a knife
2 tbsp. l. vegetable (sunflower) oil + for greasing the baking sheet
1 tbsp. l. water
40 gr. live yeast (or 16 g - 1 bag - dry)
1 tsp. Sahara

For filling:

5 eggs
1 onion
1 bunch of green onions
sunflower oil

Preparation:

Sift the flour.
In warm milk, mixed with salt and sugar, we dilute live (pre-mashed) or dry yeast. Leave it warm to rise.
Beat 1 whole egg and 1 white with a whisk or fork with vegetable oil.
Pour the beaten egg with butter into the suitable dough, add flour there, kneading the dough. The finished yeast dough should not stick to your hands - if it does, add a little flour. To avoid filling the dough with flour too much, you can add a little vegetable oil. Gather the dough into a ball, place it in a deep bowl and cover with a napkin. Leave to rise for 20-30 minutes in a warm, draft-free place.
Place the eggs in cold water and boil hard (5-6 minutes from the moment of boiling). Then drain the hot water. Cool the eggs by pouring cold water over them. We clean and cut into cubes, as for.
We clean and wash the green onions and onions. Cut into small pieces and place in a hot frying pan with vegetable oil.
Lightly fry onions (both onions and greens) with vegetable oil to make the filling more juicy.
Prepare the filling. To do this, mix fried onions with chopped boiled eggs.
While we were preparing the filling, the yeast dough for the pies came up.
Knead the dough and roll it out. Use a recess (for example, a 0.5 liter jar) to cut out circles.
Place the egg and onion filling in the middle of each circle. There should be a lot of filling in each pie, but it should not interfere with pinching the edges.
We connect the edges of the circles and pinch them together, as when modeling.
Place the molded pies with onion and egg on a sheet greased with sunflower oil, placing them seam side down and leaving gaps between them. Cover the pies with a napkin and leave them in a warm place for 10 minutes until they fit well.
Grease the risen pies with 1 tbsp of whipped cream. l. water with yolk.
Place the pies in an oven preheated to 180º. Bake until golden brown (about 15-20 minutes).
Pies with onions and eggs, as well as pies with other fillings (

Green onions are one of the few plants that appear early in our beds. I’m 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 it puts out a flower stalk it becomes tougher and not so juicy.

And of course, the first thing we do with it, while it is still juicy and tasty, is to fry it in a frying pan or bake pies in the oven. Now you can buy green onions all year round, and you can also cook from them all year round, but for some reason these pies, made from the first spring onions, always turn out the most delicious.

Therefore, we always look forward to this time to enjoy the taste and aroma of fresh baked goods, eat ourselves and treat all those close to us.

And you can prepare such a treat from different doughs - from yeast, puff pastry, from dough prepared with kefir. And every time it will be a new taste and new taste sensations. Therefore, for lovers of this dish, there is an opportunity to, as they say, “go wild”.

After all, there are most likely a lot of fans. What is the most popular filling for baking, right: cabbage, potatoes, less often meat, mushrooms, liver, and of course, onions and eggs. I highly recommend reading it. It not only contains descriptions of how to prepare various fillings, but also detailed photographs.

Yes, and we also use apples or apples when they are in season. Maybe I missed something, but that’s not really important. After all, today we are frying pies with eggs and onions, and that’s why we give them all our attention.

Today we will cook just pies fried in a frying pan. They are prepared most often. Although they also like to bake them with yeast dough, especially in the oven, and fry them too. I will try to describe the recipe in as much detail as possible, step by step. There will also be photographs of the process itself, which will help you navigate better.

Pies with green onions and eggs on kefir

To prepare them, I usually use dough prepared with kefir. This dough is quickly prepared, and the finished products are soft and very tasty. If such a miracle happens and they are not eaten immediately in the heat of the heat, then the next day the dough remains just as soft and does not become rough and tough.

You can eat them either hot or cold.

We will 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 fluffiness, but in this case, you need to proportionally reduce the amount of kefir, or, conversely, add the amount of flour. I added two spoons of sour cream, and I will add flour in the process.

In general, the amount of ingredients given is close to approximate. So, for example, I put them all, as they say, by eye. And when I prepared this recipe, I specifically wrote down how much and what I put in. But you still need to look at the amount of flour by consistency and feel how much you need to add.

I will describe this and also look at the photographs, they will show you how and what.

For the filling you will need:

boiled egg - 6 pcs
onion - 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 you need. The amount of oil will depend primarily on the volume of the pan.

Preparation:

1. Boil the eggs and leave to cool, pouring cold water over them. Thanks to cold water, it will be easier to clean them.

2. Sort and rinse the green onions and 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 be saturated with air. Thanks to this, the dough will be lighter, and the products made from it will be more fluffy 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 take place much slower than in warm kefir.

6. Stir and let stand for a while. After two to three minutes, you will see many bubbles appear on the surface of the kneaded dough. This means that the fermentation process has begun. This reaction will allow you to get a more spongy dough, that is, holey.

Let it stand for 5 - 6 minutes.

7. Then slowly begin to introduce flour. Add it about half a glass at a time and stir each time.

Our task is to obtain a dough of medium consistency, it should not turn out thick, but at the same time we will need to knead it. That is, the dough needs to be of such a consistency that we can knead it with our hands.

Therefore, add flour slowly, mix and monitor the condition. It will take approximately 5 - 5, 5 glasses, well, there may be a plus or minus - a little, and half a glass, or even a little more, will be left for mixing later, when the dough has settled.

But in any case, pay more attention to the consistency. The degree of gluten in 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 flour and stir the mixture with a spoon. When it becomes difficult to do this with its help, this is a signal that it’s time to knead with your hands.

8. And this is where we will need oil. Pour half the butter over the dough, making sure it spreads 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 kneading. And so on until the remaining half of the oil is gone.

In general, this dough does not like long kneading. Therefore, you should not be particularly zealous at this stage. The main thing is that it turns out homogeneous and does not stick to your hands. You can lightly sprinkle it with flour.

10. Then cover with a towel, or put it on the table and cover with the bowl in which it was kneaded, leave to infuse for 30 - 40 minutes at room temperature.

11. Prepare the filling. Peel the eggs and cut into small cubes. If you have an egg slicer, it will make the task much easier. Also, thanks to it, 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 more tasty. How could it be otherwise, you put a piece of your soul and love into this.

12. If there are any drops of water on the onion, dry it with paper towels. Then chop as finely as the eggs.

13. Add salt to taste and stir. Keep in mind that we will also add mayonnaise, so don’t oversalt it.

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 in calories as mayonnaise, so the pies will not be as nutritious. You can eat them and worry less about your figure.

Although, of course, if you are watching your figure, but love pies, then you will need to come up with a task for yourself later in order to spend the extra calories.

Therefore, decide for yourself what you will use, one thing, or in combination. I shared my opinion, and you can make your own choice.

15. Mix the contents. The mixture should be neither liquid nor dry. So that it is convenient to lay it out as a filling.

Since everyone’s onion bundle can be different, add sour cream and mayonnaise in portions so as not to overdo it. It is always easier to add than to subtract.

16. Well, by that time our dough had matured. It has spread out and almost no longer sticks to your hands. You can make blanks from it.

But first, prepare a work area for yourself. If there are any stuck dough particles left on the table from kneading, they must be removed. And the flour remaining on the table must be sifted; as a rule, hard dried particles from kneading remain in it. Prepare the remaining sifted flour. Just in case, prepare an extra bag of flour if you need it.

Divide the dough into four parts. Take one of the parts, knead it a little on a floured table, and divide it into 5 equal parts.

I didn’t do this, but simply rolled out the sausage and cut it into the required segments.

17. Roll each part into a flat cake 1.5 cm thick. Try to do this evenly, otherwise it happens that the edges turn out thick and the middle is thin.

If when rolling out the workpieces stick to the table, then sprinkle it with a small amount of flour.

18. Place the filling on all the pieces. You can also first roughly divide it into 4 parts, and lay out as much as you can.

In general, you should put as much filling in pies as will fit. The more it is, the tastier the finished products will be. That is, the main thesis at this stage is “Don’t skimp on the toppings!”

However, the pies should not burst from too much filling. That is, you need as much of it as will fit, but at the same time it is easy to pin the workpiece together.

19. And so, we make pies and place them on a table sprinkled with flour.

20. By this time, it is advisable that we already have the oil warmed in the frying pan. You need so much oil that when laying out a batch of blanks, they are covered with oil almost halfway. But I pour a little less oil. I don't want to cook them too oily.

21. We need medium heat for frying, and even a little more than medium. If the heat is too high, the pies will quickly fry on top, but will not cook inside. But if, on the contrary, the fire is too low, the dough will not rise and the pies will be flat, like flat cakes.

Therefore, as in many other cases, a golden mean is required. That is, the workpiece will be fried in oil for 3 - 3.5 minutes on each side. At the same time, air pockets will form in the dough, which will allow you to get tasty, rather fluffy baked goods.

22. While they are frying, we have 6 - 7 minutes to make the next batch. Do not do this again to prevent the dough from drying out. And cover the dough that is waiting its turn with a towel so that it does not dry out.

23. There will be four batches of pies in total, 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. Place the finished products on a layer of paper towels, and then when the excess oil is absorbed, transfer to a dish.

If you add oil for each subsequent batch (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, the baked goods will turn out flat.

25. Serve pies with hot sweet tea. For those who wish, you can put sour cream on the table; some people like to add a little of it directly to the pie. And some people like to add a little mayonnaise, I know such people))).

Well, that's basically the whole recipe. A lot has been written, but don’t think that just because there is a lot means it’s difficult. I just wanted to write everything in such detail that anyone could cook it.

Pies with green onions and eggs from yeast dough on kefir

Well, as mentioned above, pies with eggs and green onions can be prepared using yeast dough. Recipe for regular pie dough. You can see how to prepare it there, and the rest of the process is in today’s article.

You can also prepare other yeast doughs, for example with kefir. And you can watch one of these recipes in the next video.

And as you already understood, there are two ways to prepare pies from yeast dough - you can bake them in the oven (baking time 30 minutes), or you can also fry them in a frying pan. Both methods are good and tasty.

Or you can use puff pastry for cooking, which can be prepared either at home or using store-bought dough. .

Now, when the onions are at their juiciest after winter, the pies with them turn out the most delicious. Therefore, we 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 delicacies. Therefore, cook and eat for your health!

Bon appetit!

Surely, the very first pies we make at the beginning of summer are pies with eggs and onions. After all, such a healthy, bright, tasty, young green onion begins to grow. Many mothers and grandmothers try to bake pies and pies with this filling throughout the period of onion growth, so that the whole family gains benefits and vitamins for the body. Children love pies with eggs and onions. They carry the pies one after another, and we rejoice at it. Prepare delicious pies with eggs and green onions for your loved ones - they will appreciate your efforts...

Ingredients

To prepare yeast dough:-*n

Water - 1 liter.
Salt – 2-3 tsp.
Sugar – 4 tbsp.
Vegetable oil – 5 tbsp.
Instant yeast – 3 tsp.
Flour – about 1.7 kg.

For filling:-*n

Boiled eggs – 10 -15 pcs.
Green onions - a large bunch
Butter – 100 gr.
Salt - to taste
Ground pepper - to taste
Vegetable oil - for frying pies

How to cook fried pies with onions and eggs

First of all, you need to put the dough. To do this, combine warm (not hot) water with sugar and salt in a large saucepan, add yeast. Mix. Add sifted flour gradually and quickly replace the dough. Leave it to rise for 30-40 minutes in a warm place. Yeast dough prepared in plain water rises very well and baked goods always turn out excellent.

While the dough is rising, prepare the filling. Finely chop green onions into a deep bowl.

Add boiled eggs, grated on a coarse grater, or cut them into small cubes.

Using a coarse or fine grater, grate the frozen butter and combine with eggs and onions. Mix.

Season the filling with salt and pepper to taste. The filling is ready.

When the dough has risen, you need to knead it with your hands or with a large spoon and place it on a table dusted well with flour.

Form the dough into balls of the required size and roll out with a rolling pin.

Spread a generous amount of filling on each piece.

Make the pies and start baking.

It is better to use a large-diameter frying pan at once in order to fry a larger number of pies at once.

Fry the prepared semi-finished products in a well-heated frying pan with vegetable oil until beautifully golden brown. Place the finished pies in a pan lined with a kitchen paper towel to drain excess oil from the baked goods. Delicious homemade fried pies, piping hot - ready. We invite everyone to the table.