Egg Pies - general principles and methods of cooking
Egg pies are one of the most common baking options. Being very simple to prepare, they practically do not require any special culinary skills. Especially good are egg pies with the addition of green onions, thanks to an interesting flavor combination and in bright spring appearance.
Egg Patties - Food Preparation
The most important component of any pies is flour, it depends on its quality, how soft and tasty they will be. To get the pies to be lush and beautiful, it must be sifted several times.
For the filling of pies should be taken fresh eggs, which need to boil hard-boiled and finely chopped. To make the eggs easier to peel, after cooking, they should be immediately placed in cold water.
Egg Pies - The Best Recipes
Recipe 1: Egg and Green Onion Pies
These pies are an excellent dish for spring, when green onions are one of the most welcome guests on our table. They have good taste, are easy to prepare and are very attractive in appearance, so they can decorate any table.
Ingredients:
for the test:
0.5 kg of flour;
200 gr. milk;
1 tsp. dry yeast;
70 gr. drain oils;
1 egg;
half tsp. salt and sugar;
For filling:
6 boiled eggs;
400 gr. green onions;
2/3 cup ger. oils;
to taste the salt.
Method of preparation:
1. Prepare the brew by mixing the yeast with sugar and warm milk in a bowl. When yeast disperse, add 300 grams. flour and, all mixed well, cover with a towel and place the dough in a warm place so that it becomes more than double.
2. When the sponge rises, add salt, 2 cups of flour, and melted butter to it pounded with egg. After kneading the dough to a state in which it will not stick to the hands, cover it with a towel and then place it in the heat for proofing. In this case, it should again increase by about 2 times. 3. For the preparation of the filling, finely cut the boiled eggs and green onions, then with salt, mix them with vegetable oil and again mix everything well.
4. Once again, having twisted the dough, we roll out a harness from it, and cut it into small pieces, which we roll into round or oval shaped cakes. In the center of each cake put a spoonful of filling and pinch the seam.
5. Fry our little cakes in a lot of oil, dipping them into boiling oil. Then take out a slotted spoon, let it drip off the fat, spread it on a dish and serve it hot.
Recipe 2: Baked patties with unleavened egg dough
The main advantage of these pies is the speed and ease of preparation. Even the most inexperienced hostess will be able to cook them, surprising and delighting their loved ones with the culinary art.
Ingredients:
dough:
350 gr. flour;
1 egg;
50 gr. sour cream;
50 gr. drain oils;
For filling:
5 eggs;
70 gr. cream;
to taste the salt.
Method of preparation:
1. Rub butter in butter with sour cream and add 350 gr to the mixture. flour, mix well (in general, you need to look at the consistency, you should get a dough that can be rolled).
2. Chop and salt the eggs, add cream to them.
3. Making a dough roller, cut it into pieces, then, dipping each into flour, roll out the cakes from them. After that, in the center of each place a spoonful of filling, pinch the edges and form a small pie.
4. After smearing the baking sheet with butter, spread the prepared cakes on it, spread it, and bake until they turn red, then serve on the table with sour cream.
Recipe 3: Egg Patties with Yeast Straight Dough
This dish is a godsend for housewives who don’t like to mess around with pies when preparing complicated dough. To make this delicate dough, no brew is needed, it is very easy to prepare. Also, it does not require milk and eggs, so with a minimum set of products you can cook very tasty and hearty pies. Ingredients:
dough:
1 kg of flour;
500 grams of water;
30 gr. fresh yeast;
50 gr. Sahara;
70 gr. rast. oils;
1 tsp. salts;
For filling:
10 eggs;
100 gr. smoked meat;
7o gr. cream
salt to taste
Method of preparation:
1. Dissolve the yeast in warm water, then stir the sugar in it with salt and sunflower oil, add the flour, gradually mixing it into the mass to make a batter without lumps.
2. Cover the dough with a clean towel, leave for an hour in a warm place.
3. To prepare the stuffing, hard-boiled eggs are cleaned and cut finely or ground using a coarse grater.
4. Finely chopped smoked meat, mix it with prepared eggs and cream to make the filling juicy, then salt to taste.
5. Carefully lay out on the board, sprinkled with flour, the dough, which should be soft and very pliable. No need to knead it.
6. Making a dough roller, cut it into pieces, quite large, and each dipped in flour. Then make them cakes. Since the dough is very soft, this can be done without even rolling it, but simply pulling it with your hands. Then we put a spoonful of the filling in the center of each cake and, seizing the edges, form a pie.
7. Fry our yeast pies in a small amount of vegetable oil, you can under the lid, you can - without. Ready-made pies served with broth or as a separate dish.
Recipe 4: Egg and Rice Patties
Very hearty and tasty pies on sponge dough, which can be prepared as a separate dish or served with broth.
Ingredients:
dough:
2 cups of flour;
2 eggs;
7 gr. dry yeast;
100 gr. milk;
1 tbsp. l Sahara;
50 gr. drain oils;
For filling:
7 boiled eggs;
a glass of rice;
salt, green onions and black pepper to taste
Method of preparation:
1. Dissolving dry yeast in warm milk, mix it with sugar, salt and half a cup of flour, put in heat. 2. When the brew comes up, add melted butter with eggs and the remaining flour. Knead a soft homogeneous dough, cover it with a towel and leave to stand in a warm place for about an hour to rise.
3. Cook the rice until cooked, mix it with finely chopped eggs and chopped onion, salt, pepper and mix well.
4. We crush the approached dough and, having divided it into small pieces, we roll them in flat cakes. Laying out the egg-rice filling in the center of each and tightly pinching the edges, we form patties.
5. Putting the pies on a baking sheet, grease them with a slightly beaten egg. Then we warm the oven well and bake the patties until browning.
Egg Pies - tips from experienced chefs
In order not to be distracted while frying and not to miss the readiness of the pies, it is better to blind them all, and then just start to fry.
If we cook baked pies, it is better to lay them on a baking sheet seam down. After that, they should be smeared on top with yolk, which must first be whipped with a tablespoon of milk.
Fried pies with egg is better to lay out from the pan on a dish with a paper towel, which will absorb excess fat, after which they can be served on the table.
