Egg and Onion Patties

[For the test]

Egg and Onion Patties

Category: Bakery products

Ingredients
For the test
Wheat flour	500 g
Milk	1 tbsp.
Butter	40 g
Dry yeast	4 g (1/2 tsp)
Sugar	3 tbsp. l.
Salt	0.25 tsp
For filling:
Eggs	7 pcs.
Green onions	large bundle
Yolk (for greasing pies)

Cooking method

• Making the dough: Heat the milk, dissolve the yeast and sugar in half of the warm milk and leave it warm for 15 minutes. In a separate saucepan, combine the remaining milk, egg, butter, and stir. Sift the flour into a bowl, stir it with salt, pour the dough and milk-egg mixture into the flour, and knead the dough well so that it does not stick to your hands. Sprinkle with flour, cover with a napkin and place in a warm place. When the dough rises, knead it and leave to come up again.
• Make the filling for the pies. Boil eggs hard-boiled, cool and chop. Chop the onion finely and mix with the chopped egg.
• Pinch off small balls from the dough, knead and spread the filling and shape the pies as best you can. Put the pies with onions and eggs on a greased baking sheet and leave for 20 minutes warm.

Cooking program:

Grease the pies with butter or yolk and bake in the oven at 180-200 degrees until they are lightly browned.

Note

Bon Appetit everyone!!!

Andrey5757, your pies are very tasty. I already want to try cooking, but I don't see eggs in the pie dough. Why?

I also try not to put an egg in the pastry dough, it makes the dough thicker and the finished products turn stale faster (n) But if you really want to - yolks ... In baking, yes! And here the filling is not sweet, in my opinion, that's right!

[Aunt Besya]

I also try not to put an egg in the pastry dough, it makes the dough thicker and the finished products turn stale faster (n) But if you really want to - yolks ... In baking, yes! And here the filling is not sweet, in my opinion, that's right!

Aunt Besya , and I can replace milk with water and I can not add an egg, if, for example, too lazy to go to the store.

Thank you, Aunt Basichka, for your prompt reply. : girl_dough: Thanks to you, I replenished the stock of culinary subtleties

A fairy tale, and the taste of the pies won't change from this?

[K-rina]

K-rina - I bake with and without an egg, when

an egg, it makes the dough thicker and the finished products stale faster

I disagree, eggs are added for taste, color and so that the baked goods are airy and retain their softness for a long time .. although without an egg it is good if these are pies with fillings, well, if these are buns tooo without an egg nowhere ...))

When I bring pies to work or even cook from dough, everyone asks - how ?? how is it so airy ?? - and I answered them ... magic ...
Aunt Besya - with an egg, without an egg, they will not have time to get stale)))

[K-rina]

A fairy tale, and the taste of the pies won't change from this?

K-rina , what to do with laziness? and in general, I bake a LOT of food - all day at the stove ...., and also circles, lessons.
In the splendor and airiness, it is still very, very important to withstand the time, before putting in the oven, the products fit well, grew. If I happen to bake a lot, I freeze the cooled products.
Husband and son love starchy foods, but only with sweet fillings (and how I love pies with cabbage ... but cook separately for my son, separately for my husband (it often happens) and then also separately for myself ... Mom, dear I then need a bed in the kitchen. Well, I bake och often, then in order to save money, I won't report it, then another, I drain the oil. I change it to sunflower. (Well, it's like a card will fall).My husband says that I will soon make pies without flour.
Well, bw to enjoy true yeast baked goods, of course, you need both milk and plums. butter, and an egg and vanilla (in sweet products). K-rina, success in your pastry business!