Pouring pies are quick and easy to prepare, as pouring liquid dough can be prepared in minutes. A pie stuffed with boiled eggs and fresh green onions is a great dish for the whole family.
Ingredients for the Egg & Onion Pie:
- 0.4 liters of kefir;
- 2 raw chicken eggs;
- 50 grams of granulated sugar;
- 1/2 tsp salt;
- 150 gr oil drain;
- about 1.5 cups of flour;
- 1.5 tsp baking powder.
Filling:
- 4 hard-boiled chicken eggs;
- 20-25 feathers of fresh green onions (better than a young one, it is more tender);
- a little salt;
- a piece of plum oil for frying.
Cooking a bulk pie with egg and onions:
1. For the filling, the onion should be trimmed medium-sized with kitchen scissors or chopped with a knife. Melt a small piece of butter in a frying pan, add green onions and sauté for about three minutes, stirring occasionally. Then pour the onions onto a plate to cool down quickly.
2. While the onion for the filling is cooling, you can do the dough. Beat the sugar and eggs well with a mixer.
3. Melt the butter in any way and pour over the eggs, add salt, mix well.
4. Then pour kefir into the egg mass and pour the flour mixed with baking powder there. Mix everything thoroughly and carefully, the dough should not be too liquid.
5. Cold boiled eggs should be peeled and cut into small cubes, then mixed with green onions, salt to taste.
6. Grease a cake tin with a high rim with butter. Pour about half of the dough, top with the egg and onion filling. Pour the other half of the bulk dough over the filling.
7. Place the cake pan in a hot oven and bake for about 40 minutes at 200 degrees.
8. When ready, remove the cake from the oven and leave on a towel for 15 minutes. After that, the cake can be cut.
