How to make pies with eggs and onions. Pies with onion and egg in a frying pan
Recipes for delicious pies
Fried pies with eggs and green onions
1 hour 50 minutes
280 kcal
5 /5 (1 )
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.
Recipe for pies with onion and egg from yeast dough in a frying pan
Kitchen appliances and utensils: bowls, tablespoon, sieve, cutting board, knife, paper towels, frying pan, serving dish.
Ingredients
Dough:
Filling:
Step-by-step preparation
Preparing dough for fried pies
Preparing the filling for pies
How to shape and fry pies
Fried pies go well with both first courses and tea.
Video recipe
I invite you to watch a video recipe for making pies with eggs and green onions.
Delicious fried pies with onions and eggs. Perfect dough!
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2017-05-04T01:00:01.000Z
If you are a novice cook, be sure to take a look, and also don’t miss another, no less tasty, recipe.
In the next recipe I suggest making pies from kefir dough. They cook much faster, since the dough does not require long proofing.
Recipe for pies with onions and eggs from kefir dough
- Cooking time: 45 minutes.
- Number of servings: 5-6.
- Kitchen appliances and utensils: bowls, tablespoon and teaspoon, sieve, whisk, grater, cutting board, knife, rolling pin, frying pan, serving dish.
Ingredients
Dough:
Filling:
Step-by-step preparation
Video recipe
Look at the video to see how simple and easy it is to prepare kefir dough pies. I'm sure you will love this recipe and use it all the time.
Kefir pies without yeast
Fried pies with green onions and eggs on kefir without yeast. The dough for pies is universal, suitable for any filling.
Ingredients for the dough:
kefir - 250 ml.
egg - 1 pc.
flour - 3.5 cups
vegetable oil - 2 tbsp. l.
soda - 1 tsp.
sugar - 1 tbsp. l.
salt - 1 tsp.
For filling:
green onions - 200-250 gr.
boiled egg - 4 pcs.
salt to taste
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2017-07-27T09:36:59.000Z
For those who have a sweet tooth, we have a wonderful recipe; they turn out very soft and aromatic. Cook it too, and you won’t be able to resist eating every last crumb.
The next recipe that I would like to offer you is pies with onions and eggs made from choux pastry. Pies made from this dough can be fried or baked in the oven, and they will turn out very soft and tasty.
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.
Ingredients
Dough:
Filling:
Step-by-step preparation
- Pour the yeast into a glass and fill it with warm water. Mix everything and leave to stand for a while so that the yeast starts working.
- In a deep bowl, mix salt, sugar and four tablespoons of flour.
- Add 35 ml of sunflower oil to the dry mixture and mix.
- Pour the finished mixture with one glass of boiling water. Mix everything again and let it cool a little.
- In the meantime, we can start filling the pies.
- Chop the onion. Cut the eggs into small cubes.
- Mix everything in a separate bowl, add salt and, if desired, pepper. Mix everything together and set aside.
- When the brewed flour has cooled a little, we can knead the dough. Add the diluted yeast to the cooled mixture and mix everything until smooth.
- Next, sift the flour into the dough. Add it in parts so that the dough is not very dense. In total you will need about a kilogram of flour.
- Knead the dough until smooth. It should be a little sticky and soft.
Previously, in my youth, for some reason I thought that pies with eggs and onions were a dish that only caring grandmothers prepared for their grandchildren. Well, such pies were not sold either in the university cafeteria, or in street kiosks, or even on electric trains, where I spent a lot of time riding as a student. But recently, after the Easter holidays, when there were so many colored eggs in the refrigerator that you couldn’t even go to the market with them, I decided to try this recipe, since I completely refused to eat my own eggs in salads and casseroles.
It turned out that fried pies with onions and eggs are simply stunning! Soft, tender filling with slightly crunchy pieces of green onions; soft dough covered with a fried crust... And the family, treating the recipe with some skepticism, seeing the golden brown crusts of the pies on the table, took away the baked goods in five minutes, not leaving even a crumb for the mother-nurse, that is, for me.
In general, this recipe is now one of my favorites. It was solemnly included in the family cookbook and - amazing! – doesn’t get boring at all.
Taste Info Pies
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 can be easily replaced with pork fat),
- 100 ml of water (or better yet, whey),
- three eggs,
- a small bunch of green onion feathers,
- about 50-100 g of refined vegetable oil.
How to make fried pies with onions and eggs from yeast dough
First, let's prepare yeast dough for our pies. You need to pour 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. Knead lightly and our dough is ready. The dough should be soft, that is, slightly stick to the table. 
For the filling you need to boil the eggs hard (that is, 10 minutes). Chop the eggs, add finely chopped green onions, and lightly add salt. 
Form the dough into a “sausage” and cut it into about 10 pieces. Roll each one (or simply knead it with your hands) into a flat cake. 
Fill with a tablespoon of egg mixture. Make a pie, press it with your palms to make the pie as flat as possible. 
Heat oil in a frying pan.
Place a few pies in the pan. After 20 seconds, turn them over. Turn over a second time after a minute, a third time after another minute. Check the side of one of the pies with a fork - if the dough there is not raw, then this portion is ready. 
I place the finished fried pies on a metal sieve to get rid of excess fat. 
Fried pies with onions and eggs are hearty and very flavorful. 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 go for a couple of evening runs than to never try such interesting pies! 
Hi all! If I say that Russian cuisine is distinguished by an abundance of various baked goods, I will be completely right. There's so much flour you won't find here. Pies and pies made from various doughs with all kinds of fillings are the most popular. Today we will fry the fastest pies with eggs and onions.
To make quick pies, you need quick dough. You, of course, can buy any ready-made dough and make pies from it, but what about those housewives who don’t have a cooking facility nearby?
Our recipe involves not only preparing homemade filling for pies, but also “homemade” dough.
For pies we will use unleavened choux pastry made with water. You will need: wheat flour, water, baking powder, chicken eggs and salt.
Flour with baking powder is poured into a bowl with high sides. I do this by eye, but I recommend that you stick to the quantities of ingredients selected from the list.
The water must be heated well and then added to the bowl with flour.
We immediately begin kneading the dough using a spatula or spoon so as not to get burned. Part of the dough has cooked, and now you can add salt. With intensive stirring, flour brewed with boiling water quickly cools.
We continue kneading the dough with a spatula, add a little more flour, and then switch to the manual method.
As a result, we have a delicate and elastic ball of unleavened dough for fried pies. Place the dough under film or in a bag and then in the freezer for 10 minutes.
While our dough is resting, the filling is being prepared. You will need: green onions, boiled chicken eggs and salt. I will fry the pies in olive oil. You can use any other frying oil.
Clean green onion feathers are chopped with a knife.
Hard-boiled chicken eggs are shelled. Divide into two parts and then cut into cubes of arbitrary size.
Green onions go into a bowl. This is followed by chicken eggs into the filling. Everything mixes well. The filling is seasoned with salt.
Remove the dough from the bag and roll it well with your hands using flour. Divide with a knife into several pieces.
After which each piece is rolled into a rope.
The ropes are cut into small balls. All balls are sprinkled with flour. Roll out into thin circles with a rolling pin. Place green onions and an egg in the middle of each circle.
Our pies are molded in the shape of boats.
Fry in hot oil on all sides for 4 minutes - one minute on each side. Remove from the pan. Our quick egg and onion pies are ready! Baked goods are served hot or warm as a snack. Yamkuk wishes you bon appetit!
I remember from childhood that pies are always a holiday. And pies with eggs and green onions, and even if they give you milk, this is already a big holiday. Although if we remember more precisely, pies with jam, that was also a holiday.
Well, later we started baking and frying pies. Very tasty for the holidays, but labor-intensive. I'm not even talking about pies with mushrooms and cabbage. And recently I came across pies with sorrel that I had forgotten on the website firstcook.ru.
Well, pies with eggs and green onions are usually, or rather very often, fried in the spring. Because when greenhouses were not yet widespread, the first green onion appeared in the spring. And now, when fresh green onions can be bought all year round, apparently a genetic habit is at work.
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:
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!
Filling for pies
Ingredients:
- Boiled rice - 1 cup
- Butter or ghee - 70-100g.
- Green onions - 2 bunches
- Cilantro and parsley
- 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!
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!
We are mastering the universal technology of preparing pies with onions and eggs in the oven. We knead the yeast dough on a kefir-oil base, prepare a basic filling from just two main components, quickly form the flour products and send them to the oven. We get delicious pies with a light baking aroma, a delicate egg-onion mix and a fluffy crumb.
We recommend taking note of the yeast dough with kefir and butter presented in the recipe. It is very soft, easy to work with and pleasant to the taste, and goes well with any filling. If desired, you can use mashed potatoes, stewed cabbage, fried minced meat, etc. as a filler. And by increasing the portion of sugar, you can bake sweet pies - with apples, cherries, jam, etc.
Ingredients: 
For the test:
- kefir - 150 ml;
- egg - 1 pc.;
- salt - 1⁄2 teaspoon;
- vegetable oil (refined) - 80 ml;
- dry yeast - 5 g;
- sugar - 1 teaspoon;
- milk - 50 ml;
- flour - approximately 250-300 g (more may be needed).
For filling:
- green onions - a large bunch (200 g);
- eggs - 7 pcs.;
- butter - 70 g;
- salt, pepper - to taste.
Pies with onion and egg in the oven, step-by-step recipe with photos
How to prepare kefir dough for pies in the oven
- Combine the yeast with sugar and pour in 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 fluffy foam.
- Mix kefir with refined oil, warm it slightly and pour it into the activated yeast solution. Add the egg and salt, stir thoroughly. Gradually add flour to the liquid mixture. When the sticky and already thickened mass becomes difficult to stir with a spoon, put the contents of the bowl on the table.
- We start kneading by hand - we achieve a very soft, plastic and pleasant-to-touch consistency. More flour may be needed (depending on its moisture-absorbing ability), but there is no need to overwork the dough. As soon as the flour mixture stops sticking to your palms, roll it into a ball, place it in a spacious, clean bowl and put it away in a warm place for the next 30-40 minutes.
Filling for pies with onions and eggs in the oven recipe
- While the dough is waiting for its turn, we make the filling. Chop a bunch of onions with a knife and heat in a frying pan with melted butter for 7-8 minutes.
- Pre-boiled and cooled eggs are peeled and finely chopped. Load to the onion.
- Stir the egg-onion mixture, add salt/pepper to taste and remove from heat.
- Lightly knead the risen and “grown” dough and divide it into approximately 12-15 identical koloboks. Take one piece of dough and roll it into a thin circle. Place a mixture of eggs and onions on top (don't skimp on the filling).
- We lift the edges of the cake up and pinch it tightly, hiding the filling and forming an oblong pie. We sculpt the rest of the blanks in the same way.
- Place the formed pies, seam side down, on a baking sheet lined with parchment paper. Let it stand for 15-20 minutes. If desired, grease the “grown” pies with a beaten egg or yolk shaken with a spoon of water - we get a glossy “shell”.
- Bake pies with onions and eggs in the oven at 180 degrees for about 20-25 minutes.
- After cooling until warm, serve with soups, main courses, or simply eat with tea.
Pies with onions and eggs in the oven are ready! Bon appetit!
