Filling for pies from boiled, chopped eggs and chopped feathers of young onions is one of the simplest and, nevertheless, popular. It is quite juicy, easy to prepare and inexpensive. Pies with such a filling do not get stale for a little longer, they are eaten both cold and warm.
Having picked up a dough from the proposed recipes that suits you more than others, you can fill up the home menu with a quick and satisfying dish, which at the same time does not require long cooking. Such pies or pies are good and like a snack on the road, you can take them with you on a short trip, or to the country.
Pie with onions and eggs in a slow cooker - general principles of preparation
• Pies baked in the multicooker with onions and eggs can be open, closed or bulk. The dough for such pies can be kneaded in milk, water, sour cream with mayonnaise or kefir. Especially lush and airy, these pies are obtained from yeast dough. To bake the cake quickly and not waste time kneading the dough, you can take a ready-made puff.
• The set of products for the test depends on its type. To make pies lush, a cultivator or yeast is added to it. And so that the dough is not fresh, sugar and salt must be put in it.
• Onion with egg - one of the simple and easy to prepare toppings. All you need to do is chop the boiled eggs and mix them with finely chopped green onion feathers. Sometimes the eggs can be used raw and the onions slightly stewed.
• Often, boiled rice or Adyghe cheese cut into cubes is often added to such a filling. When baking open pies, onion filling can be sprinkled with cheese crumbs.
• Pies with onions and eggs can be served with light summer soups instead of bread. For breakfast or dinner with a cup of tea. They are equally tasty both warm and cooled.
A quick pie with onions and eggs in a slow cooker
Ingredients
In the dough:
• four raw eggs;
• 200 ml of low fat sour cream;
• a tablespoon of fatty mayonnaise without flavoring;
• 200-250 gr. fine flour;
• soda.
To the filling:
• a large bunch of fresh green onions;
• six boiled eggs.
Cooking method:
1. Mix flour with soda and transplant twice on a rare sieve. Soda will evenly disperse throughout the flour and the cake will be more magnificent.
2. Whisk the eggs with salt with a whisk and add mayonnaise mixed with sour cream into the mixture.
3. To avoid churning the flour into lumps, first introduce a third of the norm into the mixture. Stir thoroughly, and only when it is completely dispersed, introduce the rest of the flour and stir well as well. The result is a batter, not thicker than for fritters.
4. For the filling, cut the boiled eggs into small pieces, onions into thin rings.
5. In a small bowl, slightly remember the onion rings with a fork, add slices of testicles, add salt and mix well.
6. Lubricate the bowl with vegetable oil and pour half of the prepared batter into it. Then evenly distribute the filling and fill it with the rest.
7. Close the lid on the multicooker, set the "Baking" mode. The cake is about 50 minutes. To make it bake well and evenly, turn it over five minutes before the end.
Slow cooked fish pie with onion and egg
Ingredients
In the dough:
• one and a half glasses of milk;
• 150 gr. homemade, frozen cream or butter;
• 3 fresh eggs;
• factory cultivator - 1 teaspoon;
• two glasses of high-quality baking flour.
To the filling:
• boiled eggs, chicken - 2 pcs.;
• a can of "Sardines in oil" canned food;
• spoon of 72% mayonnaise;
• few onion feathers.
Cooking method:
1. Melt cream and butter well and cool. Enter a little warmed milk and loose eggs. Add a little less than 1/3 tablespoon of fine salt and mix well.
2. Then pour the mixture into flour. Pour the cultivator and stir, whisking lightly with a whisk. The mass should be sparse, like fresh homemade sour cream.
3. Remove the pieces of fish from the can. Break each in half and select bones. Mash the fish with a fork, the smaller the better, but do not turn it into "porridge."
4. Add chopped and slightly crushed green onions and chopped testicles. Mix well and season the filling with mayonnaise. Do not forget to salt.
5. Pour half the dough into a greased bowl. Cover it with filling and fill in the remaining. It should completely cover the filling.
6. Cook the pie by starting the baking mode for exactly 50 minutes and be sure to turn it over 10 minutes before the end.
Indoor yeast pie with onion and egg in a slow cooker
Ingredients
In the dough:
• dry quick-acting yeast - a full teaspoon;
• three table. tablespoons of sunflower oil;
• 250 ml glass of 2.5% pasteurized milk;
• a small pinch of granulated sugar and salt;
• wheat white flour - how much dough will take.
To the filling:
• young onion feathers - 2 small bunches;
• seven boiled eggs.
Cooking method:
1. Dilute yeast grains in slightly warmed milk until completely dissolved. Add sugar and salt, add vegetable oil and stir.
2. Then add the flour in small pieces. First pour half a glass and mix it well with the milk-yeast mixture. After pour in a little more and mix well. Flour is added until a plastic, elastic dough is obtained.
3. Start the multicook processor in preheat mode and wait ten minutes for it to warm up well. Then unplug it and put in the bowl the ball-shaped dough for 20 minutes.
4. While it is suitable, the filling is prepared. Mix small pieces of eggs with chopped onions. Season with pepper, lightly salt and mix well.
5. Remove the approached dough from the multicooker and divide it into two parts. It is desirable that one of them be smaller.
6. Take a large portion and level it over the oil-filled cooking cup. On top of it, level the filling and cover it with the remaining, slightly rolled dough.
7. Carefully cover the free edges of both layers with each other and leave the pie for a distance with the lid closed for another 20 minutes.
8. Next, on the mode bar, select "Baking" and cook the onion pie for no more than an hour.
9. A quarter of an hour before the end, turn the cake over with the other side.
10. Let the finished cake pause a little in the bowl with the lid open and only then remove it.
Puff pastry with onion and egg in a slow cooker
Ingredients:
• two sheets of yeast-free puff pastry;
• 150 gr. Dutch, or similar cheese;
• chicken eggs - 5 pieces;
• a tablespoon of milk;
• onion coarse feathers.
Cooking method:
1. Lay the puff cake mix on the table to thaw.
2. Rinse the green feathers, wipe dry and chop finely with a heavy knife.
3. In a separate bowl, mix the coarsely grated cheese with chopped onions, raw eggs, and salt. You can add spices to your taste.
4. Roll the thawed puff into two not too thin circles, the diameter of the bowl.
5. In the bowl itself, put parchment paper, cut out in a circle, and on it one circle of dough. Then spread the filling evenly. Try not to fall onto the edges of the formation, but lay out so that the filling around the entire circumference does not reach the edges by about a couple of millimeters.
6. Cover the laid out filling with the second circle and gently fasten the edges with your fingers.
7. Beat one egg yolk with milk and grease the top of the pie with it.
8. Cook the puff pastry for one hour by setting the “Baking” mode.
9. Remove the cake from the multicooker only after it has cooled slightly.
Pie with onion and egg in a slow cooker on kefir
Ingredients
In the dough:
• 1.3 cups of medium-fat kefir;
• a small spoon of soda (without a slide);
• 200 gr. baking white flour;
• an incomplete spoonful of sugar;
• two fresh, chicken eggs.
To the filling:
• four boiled eggs;
• a small bunch of fresh green onions.
• hard cheese, "Russian" - 150 gr.
Cooking method:
1. Stir in the slightly warmed kefir sugar with the third part of tsp. evaporated salt.
2. Add quicklime soda, mix thoroughly and let stand for five minutes.
3. Pour the yolks with proteins into the kefir mixture and beat well.
4. Without ceasing to beat, introduce in parts all the flour.
5. Lightly thaw the butter, grease the bowl and place the dough in it.
6. Combine the chopped onions with finely chopped eggs. Salt, pepper and mix.
7. Lay out the filling according to the dough laid out in the multicooker and level it, slightly "sinking" it with a spoon.
8. Then rub the cheese over the filling on a coarse grater and start the “Baking” mode for one hour.
Quick bulk pie with onions and eggs in a multicooker
Ingredients
In the dough:
• warm kefir, fatty - 400 ml;
• 15 grams of granulated sugar;
• 2, fresh eggs;
• premium wheat flour - 250 gr.;
• 9 grams of soda;
• three tablespoons of lean non-aromatic oil.
To the filling:
• one small onion;
• medium bunch of young onions (approximately 100 gr.);
• four boiled eggs;
• several branches of dill;
• half a tablespoon of sunflower oil;
• 100 gr. "Adyghe" cheese.
Cooking method:
1. Start the slow cooker in frying mode.
2. Combine lightly chopped onion feathers with chopped knife or dill scissors.
3. Add the chopped onion as small as possible and transfer everything to the bowl. Pour in the vegetable oil and lightly stir the vegetables. Put in a deep plate and refrigerate.
4. Then add finely chopped boiled eggs, mix and season the filling with salt.
5. In a wide bowl, transfer the flour, add salt and soda. Gradually pour in the kefir mixed with sugar and knead the dough slightly thicker than for fritters.
6. Pour exactly 1/2 dough into a bowl greased with vegetable fat. Put all the onion filling on it. On top lay Adyghe cheese cut into small cubes and fill with the dough that remains.
7. Cook by setting the “Baking” mode for fifty minutes.
Pie with onion and egg in a slow cooker
Ingredients
For the test:
• one chicken egg;
• sugar;
• three glasses of high-quality wheat flour;
• instant dry yeast - a teaspoon.
For filling:
• feathers of green, young onion;
• three boiled eggs;
• 200 gr. rice cereal.
Cooking method:
1. Mix yeast with a spoonful of sugar, a small pinch of salt and pour the mixture with a glass of warm water. Stir, trying to dissolve the loose components, add two tablespoons of flour, stir well again and put closer to heat. After 10 minutes, the mixture will bubble intensely and increase in volume.
2. Insert a slightly beaten chicken egg into the foaming yeast mixture and, adding portionwise all the flour, quickly knead the dough. Form it with a ball, cover with a towel and put away for an hour and a half in the heat.
3. Sort rice cereal from the litter, pour it into the cooking bowl and fill it with water, salt. On the panel, set the option "Warm up" and cook the rice for about half an hour.
4. Put the finished rice in a colander and rinse off excess gluten from it with running water, let it get off well.
5. Chop the onion feathers and lightly crush them. Add the eggs, chopped into small pieces, dried rice and stir well. Salt to taste, for juiciness, you can add a spoonful of melted butter.
6. To prevent the bottom of the cake from sticking to the bottom of the bowl, line it with oiled paper.
7. 1/2 of the dough roll out in a circle and transfer the layer to the bowl on paper. Spread the filling on top and cover with the same layer.
8. Turn on the slow cooker in Baking mode for an hour and bake a pie.
9. At the end of the process, open the lid, turn the cake over and bake in the same mode for a quarter of an hour.
Pie with onions and eggs in a slow cooker - cooking tricks and useful tips
• When kneading dough on yogurt or other dairy products - it is better to mix the cultivator with the liquid part, which is then poured into small portions of flour.
• If, on the contrary, pour flour into liquid mixtures, then the risk of flour lumps increases. They are poorly broken, the dough turns out to be heterogeneous and, accordingly, the quality of the baked product changes.
• A few spoons of butter are added to the onion and egg filling for juiciness.
• The filling will be softer if the onion feathers are slightly crushed after chopping.
• Remove the pie with onion and egg from the bowl only after it has cooled slightly. Hot cake may fall apart.
