Egg and onion pies - simple and delicious recipes

Today we’ll talk about pies with green onions and eggs. Let's cook them using classic yeast dough in the oven. Bonus - several recipes from my notebook: fried pies in a frying pan, made from ready-made puff pastry, with onions and leeks. Choose.

What kind of dough can you use to make pies?

Baked pies are best prepared with yeast dough, then they will be very soft, fluffy and will not go stale for a long time. Butter dough is kneaded with milk or kefir, with the addition of eggs and butter, and unleavened dough is mixed with water and vegetable oil.

The dough for fried pies can be used either with yeast or without yeast; they work well with soda and kefir (sour cream), with choux or pancake dough. You can add cognac or vodka to the batch for better bubbles and crunch.

Ingredients

• milk – 250 ml
• dry yeast – 2 tsp.
• sugar – 2 tbsp. l.
• salt – 1 tsp.
• egg – 1 pc.
• creamy/grown oil – 3 tbsp. l.
• flour – 500-550 g (3-3.5 tbsp.)

• eggs – 5 pcs. + 1 pc. for lubrication
• green onions - 2-3 bunches.
• butter – 30 g
• salt and ground black pepper - to taste

Fried pies with eggs and herbs

Since childhood, everyone’s favorite green onion pies are easy to make at home. Try making them from yeast-free dough - they turn out crispy and very appetizing.

Ingredients:

• 600 gr. flour;
• 500 ml. kefir;
• 5 eggs;
• 1 tsp baking powder;
• a bunch of green onions;
• salt;
• vegetable oil for frying.

Preparation:

1. Heat kefir to room temperature. Add 1 egg. Add a pinch of salt.
2. Sift the flour and mix with baking powder. Stir into liquid mixture.
3. Knead the dough with your hands.
4. Boil the remaining eggs and chop into medium cubes. Mix with finely chopped onion. Add a little salt.
5. Pinch off small balls of dough and roll into thin flat cakes. Place the filling in the center and pinch the pies together.
6. Fry in hot oil on both sides.

Preparation

First of all, you need to dissolve the yeast in warm milk. I heat 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 heated milk, mix well so that they dissolve.

Instead of dry yeast, you can take 25 grams of fresh yeast.

Next, add melted butter and egg - they should also be at room temperature. Instead of butter, you can use refined vegetable oil. I stir with a fork or whisk, but without beating; the goal here is to ensure that the egg and fat separate completely.

I sift the flour through a sieve - sifting will saturate it with oxygen, due to which the dough will “breathe” better and rise well. First I add half the flour, that is, about 300 grams, stirring with a whisk.

When it becomes difficult to stir with a whisk, add the remaining amount of flour. I add it in small portions and 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 amounts may be needed. You need to feel the dough. It should turn out soft, pliable, and not stick to your hands. Yeast dough loves contact with warm hands and prolonged kneading, so it is advisable to knead it for at least 10 minutes. Then you need to cover it with a towel and send it to a warm place, for example, near a radiator, where there is no draft. Let the dough rest for 1-2 hours.

And we just have time to prepare the filling. I cut hard-boiled eggs into cubes. I wash a couple of bunches of green onions, dry them and finely chop them with a knife. To remove the pungent smell and characteristic bitterness that onions can give, I sauté them in butter. So, I dissolve the butter cube.

And I put the white part of the onion into the frying pan first, it is tougher than the green feathers, so it needs to be fried 1-2 minutes longer.

As soon as the onion becomes softer, I add the chopped green feathers to the frying pan, fry for literally another 20-30 seconds, until soft, and remove the frying pan from the heat.

I combine the eggs and poached onions, salt and pepper, and mix. The filling is ready.

The dough should increase in size by about 2 times. Since we kneaded it with dry yeast, we can already form the pies. If you cooked with pressed wet yeast, knead it and leave it warm for another 30-40 minutes for the second approach.

I divide the dough into small portions - weight 50 g, the size of a chicken egg.

Video on how to make delicious puff pastry pastries?

This recipe was found on the Internet. It is simple because the pies are made from store-bought puff pastry. All that remains is to prepare the filling and wrap it in a beautiful triangle. In this video you will see how to do this and admire the result. Well, if you want, you can repeat all this.

If you liked the recipes, we will be glad to hear your feedback. Well, I, in turn, want to say that these are the most delicious pies I have ever eaten. I hope you like them too. Cook with love and great desire. Bon appetit!

More recipes

Pies with onion and egg, fried in a frying pan

If you are not in the mood to bake pies in the oven, then you can cook them in a frying pan, deep-fried. The crispy crust and appetizing golden side beckon, and your hand reaches out for another portion. Add a couple of spoons of sour cream or garlic sauce for serving - and it’s absolutely impossible to stop eating!

• 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

• green onions – 200 g
• eggs – 4 pcs.
• salt and pepper - 2-3 chips.

With the straight method, unlike the sponge 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 fast-acting dry yeast. How to cook:

1. Dissolve a package of yeast in heated milk, immediately pour in the butter, add sugar and salt. Add flour (sifted, premium grade) in portions and knead into a pliable dough.
2. Place it in a warm place for 1.5-2 hours.
3. For the filling, finely chop the onion, sprinkle with salt and mash it with your hands to release the juice. Combine with hard-boiled and grated eggs, season with pepper.
4. Gently knead the risen dough with your hands, then immediately begin making pies.
5. Place the dough pieces, seam side down, into hot oil and fry over medium heat until golden brown. Pat the finished pies with paper towels to remove all excess fat.

Lazy pies with onion and egg

A quick recipe, kneading the dough in less than 10 minutes! The pies are called “lazy” because the filling is immediately mixed into the dough. The result is a kind of pancake-pie with seasoning. A great option if you need to quickly and satisfyingly feed your family.

• 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.

You can make kefir dough with yeast or quick dough with fermented milk product and soda. Warm kefir, eggs, salt and soda are combined, and then flour is added to the mixture to make a loose dough. After this, you can immediately begin shaping and deep-frying them. As a result of the reaction of soda with an acidic medium, the pie dough grows and bubbles well in boiling oil.

1. 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.
2. Add soda and a little salt, stir vigorously and set aside for 2-3 minutes so that the soda can quench itself in the acid.
3. Add the flour in parts to make a dough of a thick consistency, like for pancakes, it should be dense, not dripping, but fall off the spoon.
4. Add finely chopped onions and eggs to the resulting pancake dough. Stir.
5. Scoop with a tablespoon and place in portions into hot oil. Fry until golden brown, over moderate heat, so that the pies are cooked inside. Be sure to serve warm, with sour cream.

Layer pie with meat and mushrooms

Base: Puff pastry.

For filling:

• 400 g lean pork,
• 300 g mushrooms,
• 100 g grated cheese,
• 1½ cups sugar,
• 2-3 peeled tomatoes,
• salt,
• parsley.

Prepare puff pastry. You can also prepare a layer pie with mushrooms and onions using store-bought dough. Grind the meat in a meat grinder, simmer in fat until half cooked, lightly sprinkled with flour. Peel the mushrooms, boil for 5-10 minutes, drain in a colander, chop and simmer along with the meat. At the end, add grated tomatoes, cheese and chopped parsley.

Grease a square baking tray, place the prepared layer of dough on it and distribute the filling evenly. Cover with the remaining dough, rolling it out slightly thinner than the bottom layer.

Bake the pie in a medium-heated oven.

Another layer cake with mushrooms.

Ingredients:

• Puff pastry 2 layers
• Champignons 700 g
• Cream 200 ml
• Butter 20 g
• Egg yolk 1 pc.
• Garlic 1 clove
• Parsley several sprigs
• Salt, pepper to taste

Cooking method:

Cut the mushrooms into 4 parts. Chop the parsley. Peel and finely chop the garlic.

Melt the butter in a frying pan and fry the mushrooms with garlic over medium heat for 15 minutes, season with salt and pepper. Add cream, mix thoroughly, simmer for another 5 minutes, and then sprinkle with parsley.

Unroll the puff pastry and place it in a baking pan lined with parchment paper. Prick the dough with a fork in several places.

Spread the mushroom filling evenly over the pie and cover with a second layer of dough, folding the edges inside.

Lightly beat the egg yolk, adding a few drops of water, and brush over the cake.

Make a small hole with a knife in the center of the pie and bake in an oven preheated to 180 degrees for 30-40 minutes. Serve the pie warm.

Description of preparation:

I recently discovered the wonderful leek. Much tastier than regular green onions, more piquant. Why not make pies with it. For additional filling, I advise you to take rice rather than the usual eggs. Leeks go great with rice. To make pies with onions, first prepare the yeast dough:

1. Whisk the egg with flour (a few tablespoons). Continue whisking while gradually pouring in milk (preferably warm), adding yeast, sugar and salt. Let the dough rise in a warm place for 30 minutes. 2. Now melt the butter and mix with 3 cups of flour. Pour the dough into it and knead the dough. Roll the dough into a ball and let it rise for 1-1.5 minutes, covered with a towel. 3. Wash the leeks thoroughly, cut into slices and simmer with butter. Mix pre-boiled rice with onion, salt and pepper. 4. Place the pies and brush with egg if desired. Bake at 180 C until golden brown.

Ready! As you can see, the recipe for onion pies is very simple. Let the pies cool before serving. Bon appetit!

Purpose: For lunch / For dinner Main ingredient: Vegetables / Onions / Leeks Dish: Baking / Pies

Experienced housewives know that most recipes suggest using only the white part of the leek. We present to your attention a recipe for leek pies, which implements the idea of ​​​​using the green part of this vegetable as a filling. However, you can also take the white part.

We suggest baking leek pies in the oven from sponge yeast dough in milk with eggs and butter or margarine.

For the dough: – dry yeast – 10-12 g (bag) – milk – 1 glass – sugar – 3 tbsp. spoons – salt – 1 teaspoon – egg – 1 pc. – flour – 4 cups – butter (or margarine) – 100 g

For the filling: – leek – 2 pcs. – eggs – 3 pcs. – rice – bag (100 g) – butter – 100 g – salt, ground black pepper – to taste

Additionally: – butter or margarine for greasing the baking sheet – 20-25 g – egg for greasing the pies – 1 pc.

Recipe for pies with green onions and choux pastry eggs

• Cooking time:
  50 minutes.
• Number of servings:
  5.
• Kitchen appliances and utensils:
  bowl, glass, tablespoon, whisk, frying pan, spatula, serving dish.

What kind of dough can you use to make pies?

Baked pies are best prepared with yeast dough, then they will be very soft, fluffy and will not go stale for a long time. Butter dough is kneaded with milk or kefir, with the addition of eggs and butter, and unleavened dough is mixed with water and vegetable oil.

The dough for fried pies can be used either with yeast or without yeast; they work well with soda and kefir (sour cream), with choux or pancake dough. You can add cognac or vodka to the batch for better bubbles and crunch.

Making pies with leeks

1. Crack the egg into a small bowl or saucepan and whisk it with two tablespoons of flour. Without stopping whisking, pour in warm milk, add dry yeast, salt and sugar. Place the prepared dough in a warm place for 30 minutes.

2. Melt butter (or margarine) and mix with 3 cups flour in a large spacious bowl. Then pour in the fermented dough and, adding the remaining flour, knead the dough and place it on a floured table. Knead until the dough comes away from your hands.

3. Form the dough into a ball, return it back to the bowl, cover with a towel or napkin and leave in a warm place to rise for about 1-1.5 hours.

4. While the dough is rising, prepare the filling. The recipe calls for using whole leek stems, but other options are also possible. Cut each leek stem lengthwise, rinse the leaves well under running water, and cut into slices.

5. Place leek slices in a saucepan, add butter and simmer until soft. Boil hard-boiled eggs, cool in cold water, peel, cut into cubes and add to the onion along with a pre-boiled bag of rice. Salt, pepper and mix the finished filling.

6. Knead the risen dough, place it on a floured table, form a roller, which you cut into equal pieces. Roll out each piece into a flat cake, place the filling on it and pinch the edges to form oval pies.

7. Grease a baking sheet with a piece of butter or margarine, place the pies on it and place in a warm place to rise for 30 minutes. Then brush the top with egg, place in the oven preheated to 180 degrees and bake for 35-40 minutes until the crust is golden brown.

8. Transfer the finished leek pies from the baking sheet to a plate and serve.

Bon appetit and delicious pies!

110

Cooking fried pies with eggs and green onions

I prepared two types of filling: chopped greens (onion, dill) mixed with chopped boiled eggs, salt and pepper to taste.

The second filling is a little more complicated: I chopped a large young onion, added finely chopped young cabbage, then simmered them a little in a frying pan - just to soften them a little. Added chopped eggs, a little dill, salt and pepper. Proportions – whatever you like best.

Then we prepare the kefir dough for pies without yeast. To do this, pour kefir into a bowl, add 1 tablespoon of vegetable oil, sugar, salt, egg, soda. Whisk it all together in a bowl for about a minute.

Sift the flour, then gradually add it to the liquid ingredients.

Stir in the flour, using a spatula, until the dough comes together into a soft pliable ball.

Place the lump on a floured table, then knead with your hands until the dough becomes pliable, elastic, soft and no longer sticks to your hands.

Divide the dough into several parts, forming them into balls (I got 12 pieces, but you can make more, the pies will be smaller).

Dust the surface of the table well with flour, then roll each ball of dough into a circle with a diameter of 10 cm. Place about 1 heaping tablespoon of filling in the center of each such flatbread.

Gather the edges up, then press them together to seal the patty.

Lift up the corners of the sealed tortilla and press them firmly into the “seam.”

Form all remaining pies in the same way.

Heat about 30-50 ml of vegetable oil in a frying pan over medium heat. Place the first batch of pies in the hot fat.

Place them seam side down, leaving some space between them because they will expand a bit as they fry.

When the bottom side is golden brown (about 4-6 minutes), turn the patties over to the other side while reducing the heat. They should fry until golden brown - not too pale, but not too dark.

Remove the finished pies from the frying pan and place on a plate lined with paper napkins (to absorb excess fat). Meanwhile, add oil to the pan and continue frying the next batch.

Serve fried egg and green onion pies immediately, hot, as an independent snack, with broth, soup, or with a cup of tea or coffee! Bon appetit!

Recipes for delicious pies

1 hour 50 minutes

280 kcal

5/5 (2)

If you want to treat yourself to pies, there is nothing easier than frying pies with onions and eggs.

Previously, such pies were a seasonal dish in May-June, but today you can easily buy green onions in a store or supermarket at any time of the year. I offer you several recipes for these delicious pies with a delicate filling and a very soft and rosy dough.

Quick pie with onion, egg and cottage cheese

Ingredients

Dough

• 150 g flour;
• half a glass of milk;
• a piece of butter;
• 12 g yeast;
• salt.

Filling

• half a kilogram of onions;
• 100 g parsley;
• 60 g butter;
• 30 ml lemon juice;
• 150 g cottage cheese;
• salt;
• two eggs;
• 50 ml cream.

Cooking method

1. Preheat the oven to 200 C. Heat the milk until warm and dissolve the yeast in it. Leave for a while to allow the yeast to start working. Then pour melted butter into the milk, add salt and, adding flour little by little, knead into a smooth, soft dough.
2. Spread the dough in a thin layer over the bottom of the pan, forming low sides. Cover the mold with a towel and leave to rest.
3. Peel, wash and quarter the onion into rings. Fry the onion in butter until golden brown, stirring constantly to prevent it from burning. Rub the cottage cheese through a sieve and mix it with cream. Beat lightly, add fried onions, stir and cool. Then add the remaining ingredients and mix again.
4. Place the filling on the risen dough and distribute it evenly along the bottom. Place the pie pan in the oven and bake for about 20 minutes. Remove the quick onion and egg pie from the oven, cool and serve with dairy products or compote.

Step-by-step recipes for making pies, dough for pies and filling for pies

Here we will look at how to prepare the dough for pies, how to prepare the filling, as well as how to prepare the pies themselves, and we will even see in the video how to cook lazy pies with eggs and onions.

Menu:

1. Yeast pie dough

This dough is perfect not only for pies, but also for homemade pies. It does not stale for a long time, it is very soft and fluffy.

Ingredients:

• Warm milk - 1 glass
• Warm water - 1 glass
• Vegetable oil - 100 ml.
• Eggs - 2 pcs.
• Sour cream - 2 tbsp.
• Dry yeast - 2 tsp.
• Salt - 1 tsp.
• Sugar - 2 tbsp.
• Flour - 6-7 glasses

Preparation:

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 up.

2. Yeast has been activated. Add salt, remaining sugar, eggs, sour cream and vegetable oil. Mix everything well with a whisk and add warm milk. Stir again.

The dough is now ready to knead by hand.

Continue kneading with your hands

4. On the work surface where we will knead the dough, pour flour and put the dough out of the cup. Lubricate 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 turn out so porous and airy. Knead the dough on the table for 4-5 minutes.

6. The dough is ready. Place our bun in a cup, cover with cling film and place in a warm place for 1-1.5 hours until it doubles in size. As soon as it increases, it is ready for use. You can bake it.

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 I turn on the oven light. This heat is usually sufficient. Someone puts it in the microwave and closes the door without turning it on either. And someone wraps him in a towel.

7. A little more time has passed than 1 hour, approximately 1 hour 20 minutes, look how well our dough has risen.

8. Pour just a little flour onto the table and lay out the dough. Let's mix it in just a little. When you place the dough on the table, pay attention to how porous the dough is.

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!

1. Filling for pies

   Ingredients:

   • Boiled rice - 1 cup

   Butter or ghee - 70-100g.

2. Green onions - 2 bunches
3. Cilantro and parsley
4. Salt, pepper to taste

Adjust the amount of rice, cilantro, parsley, salt, and pepper to your liking. You can even omit some ingredients, such as herbs, not to add at all. Besides onions, of course.

Preparation:

1. Boil the eggs for at least 7-8 minutes. Cool in cold water or under running cold water, peel and cut into arbitrary pieces.

2. 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 there are no hard grains. We also add cilantro, parsley and green onions. Add greens to taste. Not everyone loves parsley or cilantro. A lot of onions are a must.

3. Salt, pepper and add melted butter. This can be either melted butter or butter melted in a frying pan. Mix everything thoroughly.

Let's taste the filling. The filling should be a little salty. It shouldn't be fresh.

4. The filling is ready. Look how beautiful she is. Melted butter adds 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.

Prepare the pies and enjoy.

Delicious pies to you!

5. Pies with egg, with onions, on yeast dough

Ingredients:

• Water - 500g.
• Potatoes - 1-2 pcs. (200g)
• Yeast - 3 tsp.
• Sugar - 1-2 tbsp.
• 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

Preparation:

1. Prepare potato broth. Peel the potatoes, wash them, cut them into small pieces and boil them in 500 g of water. When the potatoes are ready, they should boil a little, cool them along with the broth and grind them in a blender until smooth. If you don’t have a blender, grind everything with a masher, which you usually use to make mashed potatoes.

2. The broth should be homogeneous, without lumps, approximately like potato jelly. Cool it to a temperature of 40°-45°.

3. Pour the potato mixture (decoction) 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 of vegetable oil. Mix everything and add a couple of glasses of flour.

4. Stir until you get a homogeneous mass without lumps. The consistency of the mass is approximately like that of pancakes. Cover the dough with a lid and leave for 20-30 minutes at room temperature for the yeast to activate.

By the way, our dough is lean, but very tasty. There are no animal fats, no eggs, no milk, so those who fast or for other reasons do not consume animal fats can safely eat these pies. Well, maybe just remove the 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, adding flour little by little.

Continue kneading with your hands

6. As soon as the dough becomes very thick, put it on the table, previously sprinkled with flour. It is still a little liquid, so we collect it and knead it, but do not add too much flour. Knead until the dough stops sticking to your hands.

7. The dough is ready. Grease the inside of a deep cup with a little vegetable oil so that the dough does not stick and place the dough there. Cover the dough with a lid or film and leave to rise until the dough doubles in size.

You already guessed that the main feature of this dough is that it is made with potato broth, instead of eggs, milk, and sour cream. Potato broth makes the dough airy, light, and not stale.

Well, now the filling

8. We take the preparation of the filling from the second recipe in this article. It’s called: Preparing the filling.

Cutting the dough

9. The dough has doubled in size and become fluffy. Place it on the table dusted with flour. We don’t even knead it a little, but adjust it into the bun and the dough is ready for cutting.

10. Cut off one piece of dough, so as not to dry out, put the rest back into the cup and cover with a lid. Cut the cut piece into pieces. Depending on what large pies you want, cut them into pieces.

11. Roll out pieces of dough into flat cakes. Place our filling in the middle of each flatbread.

12. First, we connect two opposite edges of the cake.

13. Now glue along the un-glued edges.

14. Now we strengthen our gluing with our fingers throughout the entire sculpt. There is no need to lift the pie from the table. They molded it well and secured it with their fingers.

15. Now you can lift it from the table and make such a comb on top, wrapping the ends of the cast at an angle one after the other. Some people then even out these scallops, while others leave them like that.

16. Place the finished pies on a cutting board lightly greased with flour. Precisely lubricated, not sprinkled. Those. sprinkled and shook off excess. Don't put them close to each other. There must be free space between the pies. This is how we make all pies.

Frying pies

17. Fry the pies in a frying pan. Pour vegetable oil into a frying pan, preferably odorless. Warming up. Lay out the pies.

18. Fry the pies on both sides, 1.5-2 minutes on each side. They fry very quickly. The filling is ready, all that remains is for the dough to fry.

19. Our pies are ready. Fried, rosy.

20. Let's cut one. We cut it, and the crust on top has such a delicious crunch. The dough is thin. There are a lot of fillings.

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 onions - 1 bunch
• Parsley - 1 bunch
• Dill - 1 bunch
• Sulguni cheese

Lubricant for pita bread:

• Raw eggs - 2 pcs.
• Milk - 80-100 ml.

Preparation:

Making the first filling

1. Place the frying pan on the stove, pour in a little vegetable oil and heat it up. Cut off the white part of the green onions. Finely chop it and fry it in a frying pan until it becomes softer, literally 1 minute.

2. During this time, also finely chop the green part of the onion and send it to the frying pan. stir and remove from heat after 10-12 seconds. I didn’t make a mistake, after 10-12 seconds.

3. Grate the eggs on a coarse grater. Place the onion from the frying pan into a cup and add the eggs there. Salt and pepper.

4. Be sure to try the filling at this point. Add if anything is needed.

Our first filling is ready.

Making the second filling

5. We make the second filling from herbs and cheese. Finely chop all the greens and add some salt. Stir and shake with your hands a little to release a little juice.

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 to make it more convenient to wrap.

The second filling is ready.

Making grease 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. Take the pita bread and cut it with scissors into squares, approximately 15 cm by 15 cm.

9. Turn on the oven at 180°

10. Place the filling on a square of pita bread. If you like it thicker, add more filling. We coat the pita bread with the egg-milk mixture around the filling so that the pita bread is soft and sticks to each other.

11. We begin to wrap. We wrap a corner on one side and a corner on the opposite side.

12. Then we fill the two remaining corners in the same way as the first. The result was an envelope like this.

13. Place the envelopes on a baking sheet. Grease each envelope with a mixture of eggs and milk on top. You can sprinkle with sesame seeds.

14. Our oven is already preheated to 180°, we send our envelopes there for 10-15 minutes. Just so they brown a little.

15. They were browned after 9 minutes. So watch them. They can be ready in less than 10 minutes. It all depends on the stove, the thickness of the pies, and the filling.

16. If you don’t eat them all at once, it’s better to place the pies on a wire rack so that they don’t sweat.

Fast and tasty. With different fillings. For the whole family.

Bon appetit!

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 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.

Quick French pie with onions, eggs and melted cheese

Ingredients

Dough

• yolk;
• flour – 300 g;
• soda;
• cream margarine – 130 g;
• sour cream – 125 ml.

Filling

• a bunch of dill;
• mayonnaise – 50 ml;
• three processed cheeses;
• three eggs;
• three onions;
• egg white.

Cooking method

1. Grate the creamy margarine on a medium grater. Add flour with soda and sour cream to it. Knead a soft, smooth dough, wrap it in film and place it in the refrigerator for half an hour.
2. Peel the onions and finely chop them. Place the chopped onion in vegetable oil and fry over low heat until golden brown.
3. Beat the eggs with a mixer until foam appears. Finely grate the processed cheese (before placing it in the freezer). Chop the dill.
4. Place in beaten eggs with cheese, dill, fried onions and mayonnaise. Mix everything until smooth.
5. Remove the dough from the refrigerator, divide it into two parts, one of which should be larger. Roll out the larger part and place it in the mold, forming the sides.
6. Pour the liquid filling onto the resulting crust. Cover it with a layer of rolled out smaller portion of dough on top. Prick the top crust with a fork, seal the edges and brush the surface of the pie with yolk.
7. Bake the pie in the oven for 25 minutes, at 180 C. Then cover the pie with a sheet of foil and bake for the same amount of time. Remove the finished quick pie with onions and eggs from the oven and cool.

Quick pie with onion, egg and two types of cheese

Ingredients

• onion head;
• 60 g chopped parsley;
• two stalks of green onions;
• black pepper;
• 100 ml olive oil;
• baking powder;
• 50 g butter;
• hard cheese – 125 g;
• half a glass of flour;
• 300 g Feta cheese;
• salt;
• 200 ml sour cream;
• eggs - four pcs.

Cooking method

1. We clean the onions. We sort out the green onions, rinse and dry. We chop one and the other type of onion into rings.
2. Add a spoonful of olive oil. Fry the onion in a mixture of olive and butter. Fry, stirring constantly, for ten minutes. Transfer the fried onions to a plate and cool.
3. Break the eggs into a deep cup, add sour cream, crumbled Feta cheese and some grated hard cheese. Whisk the mixture.
4. Pour flour with baking powder into the resulting mixture, add fried onions and chopped parsley. Pepper, salt and mix.
5. Grease a mold with high sides with oil, place the dough in it and grease its surface with the remaining olive oil. Sprinkle with grated hard cheese and bake for forty minutes at 180 C. Cut the quick pie with onions and eggs into portions and serve immediately.