Favorite dishes of Russian cuisine are pies.
Of the different types of dough, with different fillings, they will decorate the table, and heartily feed.
Usually a lot of time is spent on making pies, especially if the hostess makes the dough herself.
But there are recipes for quick puff pastry pies.
They will help out, when the guests are on the doorstep, and when you need to quickly and tasty feed your family.
Perfectly good puff cake with onions and eggs - juicy, fragrant, soft.
The filling can be varied by adding additional ingredients: cheese, sour cream, butter, tomatoes, mushrooms.
Layer pie with onions - the general principles of preparation
Cooking a pie with onions and eggs from puff pastry is a pleasure. Everything is so fast and simple that literally in 50 minutes you can invite your family or guests to the table. Hard-boiled chicken eggs, and green onion feathers cut into very or not very small pieces.
Puff pastry is suitable and yeast, yeast-free. You can make it yourself or buy it at the nearest grocery store. It takes 30 minutes to bake the cake. The oven should be medium to about 200 degrees.
Layer pie with onion and egg "Simple"
The classic recipe for a pie with onions and egg from puff pastry requires a minimum of ingredients and preparation time. Its secret is that if you haven’t eaten it right away, then after a few hours the dish becomes even tastier. From these ingredients, an impressive pie for a large company is obtained.
Ingredients:
• kilogram of any puff pastry;
• fifteen eggs;
• one and a half kilograms of green onions;
• one hundred grams of butter;
• yolk to grease the top.
Cooking method:
Defrost dough plates.
Boil the eggs.
Wash onion feathers, cut off thick white parts.
Cut green feathers into small rings half a centimeter wide.
Grind cooled eggs with an egg slicer or knife.
Dissolve oil in a saucepan.
Prepare the filling: combine the onion rings, egg cubes, butter, add everything to taste and mix.
It is important to achieve a dense consistency of the filling: it should be elastic, but dense.
Sprinkle flour on the table and lay out the first layer of dough.
Roll the bottom of the pie half a centimeter thick, but no less. The size of the lower part should be enough for the entire baking sheet plus 5-7 centimeters on the sides and tops of the top.
Transfer the dough onto a baking sheet.
Spread the filling evenly.
Cut off the excess parts of the dough.
Roll the top from another layer of dough to the same thickness. It should be slightly larger than the open space (1.5-2 centimeter).
Cover the filling with dough, pinch both layers.
Make a few cuts in the lid to allow steam to escape.
With whipped yolk, coat the top.
Bake until cooked.
When the top is browned, take out the cake, cover with a towel and cool completely.
Layer pie with onion, egg and cheese
Semi-hard cheese gives the filling spicy, special flavor and even greater satiety. This version of puff pie with onions will please cheese lovers.
Ingredients:
• seven hundred grams of puff pastry;
• two bunches of green feathers;
• seven boiled eggs;
• a pound of semi-hard cheese;
• two tablespoons of butter;
• yolk to grease the top;
• salt.
Cooking method:
Pre-boil the eggs and cool them.
Chop onion feathers.
Coarsely grate a piece of cheese.
Cut the eggs into small cubes.
Soften the oil at room temperature.
Mix for the filling the eggs and green onions, add the butter, mix.
Add salt, put soft butter, mix again.
Roll out half the dough, put in a baking sheet.
Put onion and egg filling on the bottom layer of the pie.
Sprinkle cheese crumbs on top.
Cover the onion filling with another layer of puff pastry.
Blind the top and bottom well with a curly seam.
Beat the yolk separately, grease the cake and send to the oven.
The cake is ready when the top is browned.
Layer cake with onion, egg and sun-dried tomatoes
Those who like to complement traditional recipes with new shades should pay attention to an unusual pie with onions and egg from puff pastry with the addition of sun-dried tomatoes. Very spicy taste, which really diversifies the classic version of the dish.
Ingredients:
• six hundred grams of puff yeast dough;
• three hundred grams of green feather onions;
• six eggs;
• five sun-dried tomatoes;
• two tablespoons of butter;
• a spoon of olive oil;
• salt pepper.
Cooking method:
Boil and cool the eggs.
Chop green onions into rather large slices about a centimeter long.
Chop the eggs with a knife.
Dry the dried tomatoes from oil and cut into cubes.
Melt the butter in a saucepan.
Mix onion with eggs and butter, salt.
Take part of a large half of the dough, roll out the size of a small baking sheet.
Arrange onion-egg filling, pepper to taste.
Spread dried tomato slices on top.
Form the cake as described above.
Grease the top of the pie with olive oil.
Bake until cooked.
Cool under a towel and serve.
Puff pastry with onion and parmesan
A wonderful recipe for puff cake with eggs, onions and a wonderful touch of hot parmesan. This is a satisfying option for both Sunday breakfast and Friday dinner.
Ingredients:
• seven hundred grams of puff-free yeast dough;
• five large eggs;
• a pound of green onion feathers;
• a quarter glass of milk;
• one hundred grams of parmesan;
• a tablespoon of olive oil;
• salt.
Cooking method:
Cut the prepared onion with a knife into very small pieces.
Grate the cheese on the smallest side of the grater.
Peel the boiled eggs, grind on a large side or finely chop.
Mix onion base, eggs and parmesan, add salt to taste.
Roll out a little more than half of the dough for the bottom of the pie.
Grease a baking sheet with olive oil and put a layer of dough on it.
Distribute the filling.
Roll out the remaining dough, form a pie.
Mix yellow with milk, add a pinch of salt, beat well.
Lubricate the top of the pie with an egg-milk mixture.
Bake the pie until cooked.
Layer cake with onions, eggs and mushrooms
The unusual taste of this cake is achieved through the use of mushrooms. Such a hearty dish is very well prepared as an experiment, and if you like it, make it a family secret.
Ingredients:
• a pound of yeast puff pastry;
• five eggs;
• two tablespoons of butter;
• three hundred grams of fresh champignons;
• three hundred grams of green onions;
• several branches of fresh dill;
• a spoon of olive oil;
• salt.
Cooking method:
Wash the mushrooms, peel, throw into boiling water and boil for ten minutes.
Chill the cooled mushrooms as finely as possible.
Chop the onion feathers very finely.
Dissolve the butter in a heated pan, toss the mushrooms.
Beat eggs in a pan, mix everything and cook mushroom omelet.
When the omelet has cooled, put it on the board and chop finely.
Mix the dill and onion greens, chopped mushrooms with an egg, mix, add a little salt.
Divide the dough and roll it into two layers.
Lubricate the baking sheet with oil, lay out the lower layer.
Gently spread the filling over the dough.
Cover with a second layer, pinch.
Grease the top with olive oil.
Bake until tender, watching the top. How to brown - the dish can be taken out.
Serve cooled.
Layer cake with onion, egg, cheese and sour cream
Sour cream in this recipe plays the role of a binder component of the filling and replaces the butter. Such a pie with onions and egg from puff pastry is light, with a pleasant acidity.
Ingredients:
• a pound of yeast puff pastry;
• two hundred grams of green feather onions;
• two hundred grams of semi-hard cheese;
• half a glass of sour cream;
• three eggs;
• pepper, salt;
• yolk to grease the top.
Cooking method:
Defrost the packaging of the dough.
Boil, cool and peel the eggs.
Chop them with a knife or grind in an egg slicer.
Coarsely grate the cheese piece. Any low-melting variety is suitable: sour cream, Kostroma, Russian, etc.
Finely chop onion feathers.
Season sour cream with salt and a mixture of fragrant peppers, mix well.
Put the bottom of the pie on a baking sheet.
Collect the filling in layers. The first layer is half the cheese crumbs.
Top with half the green onion.
The third layer is the total number of chopped eggs.
Next is the remaining green onion.
Pour all the sour cream.
Put the remaining cheese crumbs.
Cover the filling with another, thinner layer of dough, form a pie.
Spread it with whipped yolk and put in the oven.
The oven is fully cooked, that is, to the ruddy top.
Puff pastry with fried onion and egg
A feature of this version of the pie with onions and eggs is fried onions. The quantity of onions is large, but this does not need to be scared. It is due to frying that it will significantly decrease in volume.
Ingredients:
• a pound of yeast puff pastry;
• four hundred grams of green onions;
• five chicken eggs;
• fifty grams of sweet butter;
• a spoon of sunflower oil;
• salt to taste.
Cooking method:
Leave the dough to defrost.
Boil eggs, judge in cold water.
Rinse onion feathers and do not chop finely.
Heat sunflower oil in a skillet.
Throw onion slices into the pan.
Fry the onions with constant stirring for five minutes.
Peel the cooled eggs and chop them smaller.
Put egg cubes in a pan, throw a piece of butter in the same place.
Salt and mix the filling to get a homogeneous composition.
Divide the thawed dough layers into pieces and roll out thinly.
Grease a baking sheet with oil, lay out the bottom layer.
Spread the filling on the dough with a spoon and immediately straighten.
Cover the filling with a second layer of dough, thoroughly close the seam.
Squeeze a little cake to make its surface more even.
Bake in a slightly warmed oven, do not forget to look at the top of the pie.
Ruddy top - a sign of readiness of the dish.
It can be served both hot and cooled.
Puff pastry pie - tricks and tips
To thin the dough when transferred to a baking sheet does not break, you can use a rolling pin. Sprinkle the dough with flour and screw on a wooden base. Then just unwind the formation over the pan. Another option is to fold the layer four times, and spread it on the baking sheet.
The more eggs you put in the filling, the more tender it will be. The number of eggs can be varied by adding or decreasing to your taste.
It is better to cool the eggs for the filling in cold water. So it will be easier to free them from the shell.
Before sending the cake to the oven, do not forget to prick it with a fork or make small cuts with a knife. This is necessary so that the top does not swell and does not bake ugly, unevenly.
If there is no green onion, it can be successfully replaced with frozen spinach, taking it in the same amount. It will turn out a very interesting taste, although such a pie will resemble a classic onion version only in color. The flavor of the dish will be completely different.
