Onion pie

Onion pie

Category: Bakery products

Ingredients
Dough:
Wheat flour	1 tbsp.
Butter	100 g
Sour cream	3 tbsp. l.
Filling:
Onion	1 kg
Egg	4 things.
Sour cream	1.5 tbsp.
Rast. oil (for frying onions)	3 tbsp. l.
Sugar	1 tbsp. l.
Salt	1 tsp
Ground white pepper	taste

Cooking method

• Chop the butter with flour into small crumbs, and then stir in the sour cream and knead the dough until it starts to lag behind the hands - this happens quite quickly. That's it, the dough is ready. We wrap it in plastic and put it in the refrigerator until we cook the filling.
• Cut the onion for the filling into small cubes and fry in butter (I take either ghee or butter) until transparent. In a separate bowl, beat the eggs with salt, sugar and pepper with a mixer, and gradually beat in the sour cream. Pour the onion in a frying pan with this sour cream-egg mixture and, stirring, bring over low heat until the liquid evaporates and the eggs are ready. It will be seen!
• Remove from heat and let the filling cool.
• Spread the dough from the refrigerator with your fingers evenly over a split form and form a small side along the edge. Fill this space with the filling and put in preheated to 200 gr. oven for 20 minutes until golden brown on the dough. The cake is ready!

Note

Fast Onion Pie.

Bon Appetit!

Similar recipes

Puff pie with green onions (Iriska)

Quick Yeast Pie with Green Onions (Alexandra)

Onion pie and cabbage pies made from whole wheat dough with kefir (Alexandra)

[Onion pie]

Another cake recipe based on shortcrust pastry. Of course, I cooked it before, but cutting a kg of onion by hand is a lot of tears. And now with the combine, everything is much easier and more pleasant. The cake is made very quickly.

Onion pie

Dough
200 gr. creamy margarine
1 egg
1 tbsp. l. Sahara
0.5 tsp salt
~ 1.5 cups flour

Filling
1kg onion
4 eggs
1.5 stack. sour cream
3 tbsp. spoons of oil (for frying onions)
1 st. spoonful of sugar
1h spoon of salt
ground white pepper to taste (~ 1/2 tsp)

Cut the onions for the filling into cubes and fry in butter (I take either ghee or butter) until transparent! In a separate bowl, beat eggs with salt, sugar and pepper, gradually beat in the sour cream. Pour the onion in a frying pan with this sour cream-egg mixture and, stirring, bring it over low heat until the liquid evaporates and the eggs are cooked. This will be visible - the onion will be like in an omelet and there will be no liquid around. We set aside the filling to cool in this form.

We take on the dough. Everything is simple here. Again with a combine, break the flour and butter into crumbs, add the egg, pepper, salt and sugar. Beat again with knives and get a soft, plastic, not sticky dough.


We distribute it in a shape with a diameter of 24 cm and put it in the refrigerator until the filling has cooled.

We heat the oven to 170 ⁰C. We spread the filling on the dough and put it in the oven for 20 minutes or until the dough is ready (since the filling is in principle already ready, it just grabs in the oven even stronger). The pie has a pleasant sweetish onion filling and a thin dough. Eating a cake tastes better when chilled to room temperature.