Fried pies with green onion and egg yeast

Arrange a "feast of the belly" for your beloved household! "We have pies today!" In the last two years, this phrase has caused an unprecedented stir in our house. In order for this belly feast to take place, I have two ways. The first is to buy ready–made yeast dough in the store, let it come up, prepare the filling and bake ruddy and fragrant pies quickly. But I use this option when there is very little time. In the second case, I put the dough in advance. Although it turns out pretty quickly. Its advantage is that you do not have to stand in a "traffic jam" at the checkout after work.

March

Recipe author

Fried pies with green onions and yeast eggs

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Composition / ingredients

servings:

For the dough:

Water (warm)

Eggs

Sugar

Salt (pinch)

to taste

Yeast (dry, 1 sachet)

Flour (can be 1.5)

For filling:

Eggs (possible 3)

Green onion

100

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 22 % 6 g

Fats 11 % 3 g

Carbohydrates 67 % 18 g

127 kcal

GI: 6 / 0 / 94

Step-by-step cooking

Cooking time: 1 h 30 min

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So, everything brilliant is simple. I take half a glass of warm water. Stir in it 1 tablespoon of sugar and yeast. I put the resulting sourdough in a warm place for 10 minutes. At this time, I knead the base for the dough. I mix another half a glass of water, egg, salt, sugar and flour. I add the sourdough there, knead a not very steep dough, and put it in a warm place for half an hour to fit. At this time, I prepare the filling: I cook eggs, finely chop green onions. By the way, most often we cut onions with scissors. Eggs finely chop with a large knife with a wide blade or egg cutter, mix with onions, salt. When the dough has come up, I cut off a piece, roll out a small sausage and cut into pieces. If the "sausage" turns out to be 2-3 cm in diameter, then the cut pieces are 2-3 fingers wide. I roll the pieces in flour, roll them out with a rolling pin. I make pies and turn them seam down. I also put the pies in the pan with the seam down. I cover the top with a convex lid. When I turn the pies over, I don't cover them anymore. It is better to serve them to the table with fervor from the heat.