Egg and green onions in the oven

To prepare yeast dough for home pies, we will need the following ingredients: wheat flour, kefir, vegetable oil without smell (I use sunflower), sugar, high -speed yeast and salt.

500 grams of wheat flour of the highest grade are sieved into the dishes suitable for the batch of dough.

Add 2 tablespoons of granulated sugar, 1 teaspoon without a slide of salt and 1.5 teaspoons (spoon with a hill) of high yeast.

Mix that sugar, salt and yeast are evenly distributed throughout the volume of flour.

Pour 300 milliliters of kefir pleasantly warm temperature.

Mix kefir with flour mixture and add 2 tablespoons of vegetable oil without smell.

We knead the yeast dough with the hands (about 10-15 minutes) or with the help of dough (10-12 minutes). The result is a very delicate, soft and slightly sticky dough. Do not score it with flour, otherwise the finished pies will not turn out to be airy and lush. We round the dough into the bun, cover it with a light towel and leave in a warm place for 1 hour or until it grows in a volume by 2 times. As an option (I like it even more), you can leave a bowl of dough in the turned off microwave oven in this form (put a glass with very hot water there).

While the yeast dough wanders, we will prepare the filling for future pies. The ingredients in front of you: chicken eggs, green onions, salt and ground black pepper. Also take one egg yolk and 1 tablespoon of milk to lubricate the dough blanks.

Eggs (5 pieces) need to be boiled. I wash them, lay them in a saucepan, pour cold water so that it covers the eggs, bring to a boil and cook on moderate heat for 8-10 minutes. After that, cool under cold running water.

We cut 100 grams of green onion finely. If not in the season, it was not fresh at hand, feel free to add frozen (here is the instructions on how to save it for the future).

We clean the boiled eggs and cut into a small cube.

We shift the eggs with green onions into a bowl, salt and pepper to taste.

Mix — the filling for pies is ready. Try it for salt and, if necessary, bring it to taste.

After about 60 minutes, the yeast dough will double.

We crush it, round it and send it for repeated fermentation for another 1 hour.

The second time the dough should grow three times.

We multiply it and divide it into pieces of the same size. Pour the working surface and hands with flour. I decided to make 15 pies with an egg and green onions. We round each into the ball and let it lay down for 10 minutes so that the dough becomes more malleable.

Now the mold. This time I wanted to bake triangular pies, and you can form round, oval or boats (as you like more). We knead each knuckle in a round layer, put the filling into the center, pinch the dough on one side by a third. After that, pull the wide side of the dough to the backup and connect the edges. As a result, the future pie is triangular. We turn it on the seam.

Similarly, we form the rest of the workpieces and put them on a baking sheet covered with parchment. If your paper is of good quality, it does not need to lubricate it. In doubt that the pies do not stick? Lubricate with a sore amount of vegetable oil without smell. We cover the triangles with a cut of the food film or a bag and give a distance for 25-30 minutes.

Before baking, lubricate each blank with a mixture of egg yolks and milk for rosy crust.

We bake pies with eggs and green onions in the oven warmed up to 175-180 degrees for about 30 minutes. I have an electric oven, the upper niz mode (without convection).

We serve ruddy cakes from yeast dough are still warm (so tastier). A thin crust, delicate crumb and fragrant salty filling. Prepare for health and pleasant to you appetite, friends!