Delicious homemade pies are part of family comfort, a certain indicator of the level of mental comfort, because you hardly want to cook them when cats scratch your soul or tears flow. Considering that the variety of types of pies and fillings is huge, some options are gradually lost and forgotten against the background of the well-known. The article introduces one of such undeservedly forgotten recipes: the filling for pies with eggs, onions and other toppings will return taste to the last century, showing how tasty and non-ordinary this baking can be.
With green onions
This filling for pies (egg with green onions) is one of the messengers of the coming spring, along with sorrel borsch, radish salad with greens and sour cream and the smell of flowering trees.
It goes well with yeast-free kefir dough, so fried pies with this filling are a fairly frequent guest on the table for those who love this kind of pastries. For cooking, you need only three ingredients:
- six large eggs;
- 100 gram bunch of green onions;
- 50 grams of fresh dill.
Such a filling is prepared for pies with eggs and onions very quickly: the eggs are boiled to a steep state, cooled to room temperature, and then cut into small cubes. Rinse the greens under running water, dry between two layers of a paper or linen towel, and then finely chop, removing large stems of dill. Next, mix greens and eggs in one dish, add salt to taste and flavor with a small amount of allspice (optional). Stir the filling with a spoon, giving it a uniform consistency. If it turned out to be too friable, then you can add a couple of spoons of liquid sour cream or cream to give it a more connected state.
Can this be cooked with onions?
The filling recipe for onion pies with eggs is so good that sometimes you want to cook them in the winter. Given that green onion feathers in supermarkets do not always meet consumer requirements, and few have greenhouses for growing herbs in the winter, you have to figure out how to get out of the situation.
Everything is very simple: replace the green onions with onions in the same proportion, but at the same time it must be additionally passaged in two tablespoons of vegetable oil until transparent, so that it becomes softer. Of course, the appearance of the filling will not be as bright as with greens, but you always have to sacrifice something, right?
With rice and dill
To make pies more nutritious, but with a lower egg content, you can dilute the filling of eggs and onions with rice. For pies fried in a pan, this is an excellent solution: this dish is great as a hearty snack, not only for people with hard physical work, but also for those who do not eat meat products.
It’s easy to prepare it:
- Boil 1/2 cup of rice, previously rinsing it under running water to remove excess starch. It is necessary to cook in a large amount of water (three glasses) so that the rice grains do not stick together. When it is ready, rinse again, but with slightly warm water, drop it into a colander and let the remaining water drain.
- Boil six eggs to a steep state, cool and peel. Cut into small cubes and add to rice.
- Shred one finely chopped bunch of dill and green onion, sprinkle lightly with salt and mix, send to a common bowl with rice and eggs. Those who like more spicy filling options can add 1/3 teaspoon of white allspice or nutmeg to the mass.
Gently mix the patty filling with rice and egg with a spatula until the ingredients are evenly distributed by weight and immediately use as intended.
For desperate meat eaters
For those who can completely do without lunch, having a quick bite of pies with tea or coffee, this option will appeal to you, because the dish is very satisfying due to the high calorie content. And those who do not have problems with being overweight will like them. So:
- Eight hard boiled eggs.
- 150 grams of ham or half-smoked sausage of good quality.
- 80 grams of cream.
Grate the products on a coarse grater and mix with cream - that’s all the preparation of the egg filling for pies: convenient and quick! It will be quite juicy in appearance, but this should not frighten - the pies are made conveniently and easily, just don’t have to keep them on the table for a long time, and fry them immediately after molding.
For oven pies, this type of filling is not very suitable, because usually they need time for proofing, and soft filling can delaminate the seam of the dough or even stretch the side of the cake in a thinly rolled place. Therefore, pans fried in a pan fit much better.
More sparing option
You can also go along the beaten path, but use a fraction of imagination by combining two types of filling for pies: from eggs with herbs and potatoes. The resulting mix will be easier when compared with the previous recipe, but at the same time satisfying. An additional advantage will be that pies with such a filling can be eaten even in cold form, which means that there is no longer the problem of heating dishes at the workplace.
Moreover, even the next day, such pastries remain aromatic and pleasant to taste, which is also very convenient. To prepare the filling of potatoes and eggs, you will need:
- 500 grams of potatoes (you should choose varieties for mashed potatoes, which are quickly boiled);
- three eggs;
- a large bunch of dill;
- a pinch of grated nutmeg and black pepper;
- salt to taste.
How to cook such a filling?
The first step is to peel the potatoes, cut into four parts and boil in a small amount of water, adding one bay leaf and a pinch of salt to it. When the vegetable is ready, drain the water and use the potato masher to turn the product into mashed potatoes, adding spices to the process. Then finely chop the dill, removing large stems, and add to the potatoes.
Mix thoroughly so that the ingredients are evenly distributed by weight. Put to cool at room temperature, and in the meantime, boil the eggs to a steep state, and after cooling, cut them into small cubes. When both parts of the filling are completely cooled, mix them in one dish and use to make any kind of pies: oven-baked, fried in a pan or deep-fried. This filling for egg and potato patties goes great with any kind of dough.
An old recipe for topping in the oven
Our great-grandmothers used this filling option quite often, but over time the recipe was almost forgotten for an unknown reason, and only in the hinterland of the country, in small villages it is sometimes used to make homemade cakes. To do this, take:
- half a fork of medium-sized cabbage;
- five boiled eggs;
- 120 grams of fresh milk;
- a pinch of salt.
The peculiarity of this recipe is that the cabbage is not fried in the traditional way, but is steamed in milk, which makes it very tender and unusual in taste. All the filling will be a light yellowish hue, spring sunny and at the same time low-calorie!
Proper preparation of the filling
First of all, it is necessary to finely chop the cabbage with a sharp knife or a special device, so that the slicing is obtained without large pieces. Sprinkle lightly with salt and crush, making movements with your hands, as when mixing dough. From this, cabbage slicing will become softer, let the juice flow and much more quickly achieve the necessary condition during heat treatment.
In a stewpan or pan with a thick bottom, warm the milk, mark cabbage in it and simmer until all the liquid has completely evaporated. Be sure to periodically mix. When the liquid has evaporated, turn off the fire, cool the cabbage to room temperature, and then mix with chopped boiled eggs and a small amount of salt. It is good to combine the resulting filling with an egg for pies with yeast dough, as well as puff pastry, forming pies of a square shape, as our ancestral craftsmen did.