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Yeast-free pies on kefir with green onions and eggs

Yeast-Free Kefir Hand Pies with Green Onion and Egg

Quick to make and even quicker to disappear! Treat yourself to homemade baking — tender, delicious, no-fuss hand pies with green onion and egg!

Siberian cooks

Recipe author

Yeast-free pies on kefir with green onions and eggs

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Composition / ingredients

Servings:

Kefir

300

Flour

500

Vegetable oil

210

Sugar

Baking soda

Green onion

500

Chicken eggs

Butter

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 6 g

Fats 36 % 16 g

Carbohydrates 50 % 22 g

237 kcal

GI: 9 / 0 / 91

Cooking method

Cooking time: 35 min

Step 1:

For these delicious yeast-free hand pies, hard-boil the eggs and gather the rest of your ingredients.
Step 2:

Sift 300 grams of flour through a sieve into a large bowl, add one teaspoon of baking soda, and mix with a whisk.
Step 3:

To a cup of room-temperature kefir, add a pinch of salt for flavor, one tablespoon of sugar, and four tablespoons of vegetable oil. Whisk until smooth, then pour it into the bowl of flour and mix everything together thoroughly.
Step 4:

Knead the dough thoroughly by hand until it's soft and smooth and pulls cleanly away from your hands. Gather it into a ball, cover with a towel, and set it aside for thirty minutes.
Step 5:

Very finely chop 500 grams of green onions.
Step 6:

Put the chopped green onions in a bowl, add salt to taste, and mash them with a wooden masher.
Step 7:

Grate the five boiled eggs on the coarse side of a grater, add them to the bowl with the onions, and mix — you've got a wonderful filling for the pies.
Step 8:

Oil your work surface, turn the dough out onto it, and knead it well until soft, then roll it into a log and divide it into smaller pieces. Flatten each piece into a round big enough for a pie, and place the filling in the center along with a few small pieces of butter.
Step 9:

Bring the opposite edges of the round together and pinch them tightly closed.
Step 10:

Seal the pie tightly so it won't open up while frying, and shape it nicely.
Step 11:

Heat a skillet with a good amount of vegetable oil over high heat until it's hot.
Step 12:

Lower the heat and place the pies in the skillet seam side down, to be safe. Fry over medium heat on both sides until golden brown.
Step 13:

Set the finished pies on a paper-towel-lined plate to soak up the excess oil, then arrange them on a serving dish.

My yeast-free green onion and egg pies vanish in an instant — I'd suggest doubling the batch. My beloved grandmother, who lived out in the country, taught me to make them. You'd wake up on a summer morning to find them already on the table, hot and pillowy-soft with a crisp crust and a generous filling. Don't deny yourself the pleasure — make a batch and think of my grandmother.