Composition / ingredients
Step-by-step cooking
Step 1:
We will need a minimum of ingredients. Be sure to take yeast dough.
Step 2:
Sprinkle the table and rolling pin with flour. Roll out the dough about 5 mm thick, and cut into squares so that you have 8 blanks. Leave the dough to rise a little, and do the filling yourself.
Step 3:
Wash, dry and chop the green onions.
Step 4:
Put the onion in a bowl, add salt, and slightly suppress it, so the onion will become more fragrant. If the onion is hard, then you need to mash it well.
Step 5:
Crumble the egg (you can use an egg cutter)
Step 6:
And add the egg to the onion. Mix it up.
Step 7:
Season with mayonnaise. Try. The filling should be salty. If necessary, add more.
Step 8:
Put the filling in the center of the workpiece.
Step 9:
Fold the blank in half in the form of a triangle. Pinch the edges.
Step 10:
Place the pies on a greased baking sheet. Let the dough rise for 15-20 minutes. Prick with a fork so that the pies do not burst when baking. There is no need to lubricate anything. Bake at 200 degrees for 15-20 minutes, until browned.
Step 11:
The pies turn out lush, soft, with a characteristic crispy crust. Enjoy your meal.
You can cut the dough into 12 rectangular blanks, fold them in half, so you get small rectangular pies.
Caloric content of the products possible in the composition of the dish
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
