The best recipe for pies with onions and eggs. Baked pies with onions and eggs

27.04.2019 Soups

Mastering universal technology cooking pies with onions and eggs in the oven. We knead the yeast dough on a kefir-oil base, prepare an elementary filling of only two main components, quickly form flour products and send it to the oven. We get delicious pies with light aroma muffins, tender egg-onion mix and fluffy crumb.

We recommend taking note of the yeast dough on kefir and butter, presented in the recipe. It is very soft, "obedient" in work and pleasant to the taste, moreover, it goes well with any filling. Optionally, you can take as a filler mashed potatoes, stewed cabbage, fried minced meat, etc. And by increasing the portion of sugar, you can also bake sweet pies - with apples, cherries, jam, etc.

Ingredients:

For the test:

kefir - 150 ml;
egg - 1 pc.;
salt - 1⁄2 tsp;
vegetable oil(refined) - 80 ml;
dry yeast - 5 g;
sugar - 1 tsp;
milk - 50 ml;
flour - about 250-300 g (more may be required).

For filling:

green onions- large bunch (200 g);
eggs - 7 pcs.;
butter- 70 g;
salt, pepper - to taste.

Pies with onions and eggs in the oven step by step recipe with photos

How to cook kefir dough for pies in the oven

Combine yeast with sugar, pour warm (not hot!) Milk. Stir vigorously.
Cover the container with a towel and leave the mixture for about 10-15 minutes - wait for the dough to rise with lush foam.
We mix kefir with refined oil, slightly warm up and pour over to the activated yeast solution. Add the egg and salt and stir thoroughly. Gradually add flour to the liquid composition. When the sticky and already thickened mass becomes difficult to stir with a spoon, put the contents of the bowl on the table.
We proceed to manual kneading - we achieve a very soft, plastic and pleasant to the touch consistency. You may need more flour (depending on its moisture-absorbing capacity), but you don't need to overload the dough. As soon as the flour mass stops sticking to the palms, roll up the ball, put it in a spacious clean bowl and put it away for the next 30-40 minutes in a warm place.
Filling for pies with onions and eggs in the oven recipe
While the dough is waiting for its turn, we are busy with the filling. Chop a bunch of onions with a knife, heat in a pan with melted butter for 7-8 minutes.
Pre-boiled and cooled eggs are peeled and finely chopped. We load to the onion.
Stir the egg and onion mixture, salt / pepper to taste and remove from heat.
Slightly knead the matched and "grown" dough, divide it into about 12-15 identical koloboks. Take one piece of dough and roll it into a thin circle. Put a mixture of eggs and onions on top (we do not regret the filling).
Raise the edges of the cake up and pinch tightly, hiding the filling and forming an oblong cake. We sculpt the rest of the blanks in the same way.
On a baking sheet with parchment paper lay out the formed pies with the seam down. We give a distance of 15-20 minutes. If desired, grease "grown" pies with a beaten egg or yolk shaken with a spoonful of water - we get a glossy "shell".
We bake pies with onions and eggs in the oven at 180 degrees for about 20-25 minutes.
Having cooled to a warm state, serve with soups, main courses or simply eat with tea.

Oven and onion pies are ready! Bon Appetit!

Earlier, in my youth, for some reason I thought that pies with eggs and onions were a dish prepared only by caring grandmothers for their grandchildren. Well, such pies were not sold either in the university cafeteria, or in street kiosks, or even in electric trains, where, as a student, I skated for a long time. But recently, after Easter holidays, when colored eggs there was so much in the fridge that at least go out to the market with them, I decided to try this recipe, since they completely refused to eat eggs in salads and casseroles.
It turned out that fried pies with onions and eggs - the thing is simply stunning! Soft, delicate filling with slightly crunchy chives; soft dough covered with a fried crust ... Yes, and the family, having treated the recipe with some degree of skepticism, saw the brownish crusts of the pies on the table, stole the pastries in five minutes, leaving not even crumbs to their mother-nurse, that is, me.
In general, now this recipe is one of the most beloved. He was solemnly entered into the family cookbook and - an amazing thing! - does not get boring at all.

Taste Info Patties

Ingredients for a dozen pies:

400-500 g flour
a pinch of salt,
1 teaspoon dry yeast
1.5 tablespoons of odorless vegetable oil (it is excellent for replacing pork fat),
100 ml of water (or better - serum),
three eggs,
a small bunch of green onion feathers,
about 50-100 g of refined vegetable oil.

How to make yeast dough fried onion and egg patties

First, let's prepare a yeast dough for our pie. It is necessary to pour over the yeast with slightly warmed water (whey), add salt, flour, vegetable oil or melted, but not hot, fat. Knead elastic dough... Let it rise a little. Squeeze lightly and our dough is ready. The dough should be soft, that is, stick a little to the table.

For the filling, you need to boil the eggs hard-boiled (that is, 10 minutes). Chop the eggs, add finely chopped green onions, lightly salt everything.

Form a "sausage" from the dough, cut it into about 10 pieces. Roll each one (or simply knead it with your hands) into a cake.

Stuff with a tablespoon egg mixture... Sculpt a pie, press it with your palms so that the pie is as flat as possible.

Heat oil in a skillet.
Dip a few pies into the skillet. After 20 seconds, turn them over. Turn the second time in a minute, the third time in another minute. Check the side of one of the pies with a fork - if the dough is not soggy there, then this portion is ready.

I put the finished fried pies on a metal sieve to get rid of excess fat.

Fried pies with onions and eggs are nourishing and very aromatic. Be careful with them: this simple dish can ruin more than one diet! But believe me - it's better to eat this miracle, and then "write" yourself a couple of evening runs, than never try such interesting pies!

Pie with green onions and an egg - this is the best, in my opinion, pastries that can be prepared from fresh green onions. When I first cooked this cake, I was a little afraid for the final cooking result, but as a result, not only I was satisfied taste dishes, but also all my household. As a result, I made the following conclusion for myself: if I have time at my disposal that I can allocate for cooking, then better option for tasty and hearty dinner do not come up with.

To make today's pie we need following products: butter, sour cream, salt, baking powder and flour. The base of the pie, that is, the dough, is prepared from the above ingredients. At the same time, like shortbread dough can be cooked not only with sour cream, but also with kefir. For the filling this time we will use a mixture of boiled eggs, green onions and butter. This option worked well even the time I cooked pies with onions and eggs in the oven, so I returned to it again. You will also need to add salt, pepper or other seasonings to the filling to taste.

This pie is prepared quite simple principle... The finished dough is divided into two equal parts, each of which is rolled out in a layer. The selected filling is laid out between the layers of the cake, after which the edges of the cake must be carefully closed. After that, it remains to pierce the cake in several places with a fork, so that during baking in the oven it does not "puff" like a soap bubble.

Also, in order for the pie with green onions and eggs to turn out even more appetizing, be sure to grease it before sending it to the oven whipped with water egg yolk... From this, the cake will benefit not only in terms of taste, but also in aesthetics.

Ingredients:

For the test:

100 g butter
200 ml sour cream
½ tsp salt
½ tsp baking powder
400 g flour

For filling:

5 chicken eggs
150 g green onions
100 g butter
Salt to taste
Black pepper to taste

Additionally:

1 egg yolk for brushing

Cooking a dish step by step with a photo:

Let the butter melt a little. After that, we transfer it to a deep container and add sour cream, salt and baking powder to it.
Add small portions to the main ingredients wheat flour and knead the dough until it starts to come off your hands. Covering the container with dough cling film and send it to the refrigerator for 30-45 minutes.
Pour water into a saucepan and add some salt to it. Put eggs in water and boil them hard boiled.
Cool the boiled eggs and peel them. After that, we finely chop them, as shown in the photo.
Wash green onions and chop finely.
Put half the butter in a dry frying pan and put it on the fire.
Let the butter melt, but at the same time make sure that it does not boil.
Put chopped onion in a frying pan and simmer it over low heat for about 5 minutes.
Add eggs, salt and black pepper to the onion.
After half an hour, we take out the dough from the refrigerator and divide it into two equal parts. We roll out the first part of the dough in a layer. The dough should be about 5 millimeters high.
Carefully transfer the dough by throwing it over a rolling pin onto a baking sheet covered with baking paper.
Put the green onion and egg filling in the central part of the rolled dough.
Cut the remaining butter into small slices and put on the filling.
We roll out the second part of the dough, while it should be slightly smaller than the first. Cover the filling with dough
Gently tuck the edges, as if wrapping them up. Pierce the dough with a fork in several places.
Beat the yolk with 1 tbsp. water and grease the resulting mass of the cake.
We send the baking sheet with the pie to the oven for 30 minutes. Cooking temperature 200 degrees. As a result, you get such an appetizing handsome man.
I almost miscalculated the dimensions, so I can't even see the plate under the pie. Frankly speaking, in my family no one was upset about this and the cake quickly and significantly decreased in size.
Let the finished pie cool, then cut it into portioned pieces.

Bon Appetit!

Chives and Egg Pie is a baked item to tinker with. The whole cooking process takes enough time, since in addition to the onion and egg filling, you also need to set aside time for cooking shortcrust pastry on sour cream. At the same time, all the efforts and time that will be spent by you will pay off in the form of gratitude from the lips of your loved ones, after the tasting. Finally, I want to give some tips so that your onion and egg pie is delicious the first time:
The dough for the pie can be prepared not only on the basis of sour cream, but also on the other fermented milk product- kefir;
For the filling, young and juicy green onions that have just been plucked from the garden are most suitable;
Eggs need to be boiled in salted water, so you can not be afraid that the eggshell will crack during cooking;
Before sending the baking sheet with the pie to the oven, be sure to brush the dough with a mixture of whipped yolk and water.

One of the favorite dishes of many is baked or fried pies with onions and eggs in the oven, and onions can be both green and onions. Products for classic patties can be bought at any store, pie dough done quickly. Just a little effort and ruddy, fragrant, delicate pastries ready. Check out different options creating treats.

How to cook onion and egg patties in the oven

With an abundance of recipes and numerous options for fillings, there are general rules cooking. For example, on a baking sheet greased with vegetable oil, baked goods are placed seam down, the products are placed only in a preheated oven. For a glossy golden brown as in the photo in culinary magazines, the pies are smeared with whipped yolk. From simple ingredients you can make a variety of pastries:

with onions and rice;
with egg, herbs, celery;
with herbs and fried rice.

Filling

Too crumbly, or, conversely, liquid filling from onions with an egg for pies should not be. Be careful with butter, if there is too much of it, you will not be able to sculpt - the edges of the cakes will be greasy, and the minced meat will blur. With such an oversight, it can be thickened boiled rice. Baked pies with onions and eggs from the oven are a little dry, but if the filling crumbles, they will become tasteless and not juicy.

Dough

How to make pie dough? Use whatever you like best: yeast, kefir - whatever you do best. Do not forget to sift the flour - the dough will be fluffier. Do not open the oven at the beginning of baking, otherwise the food will fall off. Ready pies can be sprinkled boiled water and cover with a towel - they will become softer, more tender.

Oven Egg and Onion Pies Recipes

Each mistress has her own time-tested, recipe. The filling of green onions for pies can be pre-fried, it will become juicier, but do not forget that fried foods add calories to the dish. With whipped yolk, semi-finished products are smeared only from above, without touching the sides, otherwise the baked goods will not rise. You can just sprinkle the products warm milk- they will not crack and redden.

With green onions

Time: 60 minutes.
Servings Per Container: 4 Persons.
Calorie content: 204 kcal / 100 g.
Purpose: breakfast.
Cuisine: Russian.
Difficulty: medium.

Egg and green onion patties are especially good in spring or summer - you can add any greens. It is better to take fresh onions, because heat treatment will destroy its vitamins, but if you bake it in winter or autumn, then it can be lightly fried. The dough for these pies can be made without dough in the evening, it is well stored in the refrigerator, and in the morning you can immediately sculpt the pies

Ingredients:

milk - 0.5 l;
eggs - 6 pcs. (one per dough);
sugar - 1 tbsp. l .;
vegetable oil - 1/3 cup + 50 g;
flour - 4-5 tbsp.;
yeast - 1 pack;
green onions - 1 bunch.

Cooking method:

Mix yeast with milk, add the rest of the products.
Knead everything, place in a bag, put in the refrigerator overnight.
Chop a bunch of green onions, mix with eggs, melted butter or margarine.
Roll out the dough mass, cut out the circles.
Spread the filling in the middle of the mug, pinching the edges.
Place the pies in an oven preheated to 180 degrees for 20-25 minutes.

With onions

Time: 30 minutes.
Servings Per Container: 6 Persons.
Calorie content of the dish: 250 kcal / 100g.
Cuisine: Russian.
Difficulty: medium.

Try making pies or pies with an egg and onions(as a rule, it is fried). This filling is very fragrant and tasty, but if you are not very fond of fried onion, you can add other ingredients - rub the cheese or chop fried bacon. How to cook onions to keep tears from flowing? You need to hold it in freezer minutes 15.

Ingredients:

ready dough- 1 kg;
onions - 500 g;
vegetable oil - 3 tbsp. l.
eggs - 6 pcs.
salt - on the tip of the knife.

Cooking method:

Cut the onions into rings and fry until golden brown.
Boil eggs, grate on coarse grater or chop small pieces.
Mix everything, salt.
Squeeze the approaching mass, divide into balls.
Roll out the balls, put the filling inside, form pies.
Furnace at a temperature of 180-200 ° C for 20 - 30 min.

From yeast dough

Time: 60 minutes.
Servings Per Container: 4 Persons.
Calorie content: 210 kcal / 100 g.
Purpose: breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

You can make these pies very quickly and easily. Such a dough does not need a long time to rise, and the filling can be made in 10 minutes. You can always please your loved ones with classic baked pies with onions and eggs from a quick yeast dough, which, moreover, can be done for future use - it is very well preserved.

Ingredients:

water - 1.5 tbsp.;
sugar - 30 g;
flour - 3 tbsp. l + 4 tbsp.;
dry yeast -1 pack;
sunflower oil- 1/2 tbsp.;
salt;
onions - 1 bunch;
boiled eggs- 5 pieces.;
butter - 2 tbsp. l.

Cooking method:

Mix water, sugar, flour, yeast, leave for 15 minutes.
Pour oil into the yeast mixture, add 4 tbsp. flour, stir everything.
Cut a bunch of greens, mix with the rest of the ingredients, sprinkle with pepper and dill.
Cut the dough, form pies, leave for 20 minutes. for proofing.
Bake at 180-200 ° С for 20-30 minutes.

Puff pastry

Time: 150-210 minutes.
Servings Per Container: 2 Persons.
Calorie content: 250 kcal. / 100 g.
Purpose: breakfast or dinner.
Cuisine: Russian.
Difficulty: difficult.

How to cook puff pastry? You should be patient and correctly follow the step-by-step recipe, then you will get a product with well-visible thin layers, as in the photo of the Napoleon cake, or use a ready-made store. It uses a lot of oil, high-calorie baked goods, so the filling can be diluted with fresh herbs or added quite a bit of finely chopped celery - it will add pungency and juiciness.

Ingredients:

butter - 200 g + 5 tbsp. spoons (for filling);
flour - 250 g;
water - 130 ml;
green onions - a large bunch;
eggs - 6 pieces;
salt to taste.

Cooking method:

Mix flour and butter (40g), add water.
Knead the mass until it begins to come off your hands.
Roll out the layer, put oil inside, roll up the envelope, carefully roll it out.
Fold the workpiece, put it in the cold for 30 minutes. Repeat 4-6 times.
Grind the products for the filling, add oil.
Cut out circles from the dough, form products, bake at a temperature of 180-200 ° C.

From kefir dough

Time: 90 min.
Servings Per Container: 4 Persons.
Calorie content: 195 kcal. / 100 g.
Purpose: breakfast or dinner.
Cuisine: Russian.
Difficulty: easy.

Try to cook yeast-free kefir dough- delicious, very quick to prepare. Products made from it differ little from yeast - the same lush, rise well. The value of such a test lies in its low calorie content, and light green the filling makes these pies almost dietary. The dough can be stored in the cold for up to 2 days.

Ingredients:

kefir - a glass;
eggs - 7 pieces (one per dough);
tea soda - on the tip of a knife;
flour - 3-4 tbsp.;
green onions - a large bunch;
butter - 40 g;
salt.

Everyone loves homemade baked goods, but not everyone will bother with it. I suggest you bake quick, fluffy and truly summer pies with onions and eggs in the oven. Step by step recipe with a photo will show and tell you how to correctly organize the process so that everything about everything takes a minimum of time and effort. We make yeast dough in water, although it is kneaded in a dough way, but it comes up very, very quickly, and ready-made baked goods even after a couple of days it remains the same soft and fluffy. In the filling, green onions and boiled eggs are my favorite among the fillings! There is no need to add butter to it (I met such options) or pre-fry the onions. It is added raw to the filling. The secret is that when baking, the onion heats up and gives juice, which makes the filling very juicy.

Ingredients for yeast dough:

water (or low-fat milk) - 200 ml,
vegetable oil - 7 tbsp. l.,
yolk - 1 pc.,
salt - 2/3 tbsp. l.,
sugar - 1 tbsp. l.,
yeast (pressed) - 20 g,
flour - 3 cups (glass volume 200 ml).

For filling:

egg - 5 pcs.,
green onions - 1 bunch (100-120 g),
salt - 1 tsp (or to taste).

To lubricate the tip:

protein - 1 pc.

How to cook yeast pies with onions and eggs in the oven

First, let's put the dough. Grind yeast into a bowl, add sugar to it, fill everything with warm water.

We knead the dough with a whisk (it is easier and faster for them to achieve homogeneity than with a fork) and add a glass of flour.

Knead everything again and remove the bowl to the side until the dough doubles or triples. As a rule, this happens in 10-15 minutes.

Sift the flour last into the dough and knead the soft dough.

The dough is kneaded perfectly, and after 5 minutes it completely ceases to stick to your hands. After kneading to such a state, cover the bowl with the dough and put it on the rise. If, nevertheless, your dough is capricious and even after kneading it strongly sticks to your hands, add another handful of flour. Here it is important not to interrupt it with flour, otherwise the pies will lose their softness, so if the dough sticks, but just a little bit, you don't need to add anything else! During the time allotted for the rise, the flour will disperse, and the dough will become soft and elastic. Ideally, if your dough has time to come up twice (I have time while I am filling): after the first rise, we knead it, after the second rise, we knead it and send it to the formation of pies.

In the meantime, the dough rises, we make the filling. My eggs and, dropping in cold water, boil until tender (hard boiled).

Wash the green onions as well, then shake well to remove the water. We tear off all the darkened parts from the feathers and chop finely.

Dip the boiled eggs into cold water, peel and chop finely in the same way. Mix with onion, add salt - and the filling is ready.

Knead the dough that comes up and divide into several small koloboks. The larger you want to get the pies, the larger the koloboks should be. I got them 12. We crush each bun again, flatten it a little, then roll it into a cake up to 0.5 cm thick. Put the onion-egg filling on each cake. I like a lot of toppings, so I put 2 tbsp each. l., directly pressing it into the dough, so that it is easier to close up the edges.

We form pies.

Line the baking sheet with baking paper, if it is not oiled, grease it with oil and lay out the pies with the seam down. We give them 5-10 minutes. stand up and grow up again, after which we grease with protein and send to a preheated oven. Baking temperature - 200 gr., Time - about 20 minutes.