Onion and Egg Filling for Pies and Pirozhki

Cooking method

1. Step 1:

   

   How do you make an onion and egg filling for pies and pirozhki? First, gather all the ingredients you need for the filling. Take the butter out of the fridge ahead of time so it softens. Sort through the green onions, rinse them, and spread them on a towel so the water runs off and they dry. Boil the eggs over medium heat for 12 minutes after the water comes to a boil, then cool them in cold water.

2. Step 2:

   

   Finely chop the dried green onions with a sharp knife or snip them with kitchen scissors. Done this way, they don't get crushed and don't release juice. Put them in a bowl.

3. Step 3:

   

   Crack the shells of the cooled eggs and let them sit in water for about 5 minutes. In that time the water seeps under the shell membrane, and you'll peel them with no trouble. Chop the eggs however you like — finely or coarsely with a knife, or grate them on the coarse holes of a grater — and add them to the bowl with the onions.

4. Step 4:

   

   Add salt to the filling. It's better to use coarse salt, since it's easy to over-salt with fine salt. And keep in mind that the filling should be a little saltier than a regular dish.

5. Step 5:

   

   Put the soft butter in the bowl. It makes the filling softer and keeps it from falling apart as you form the pies. If you forgot to take the butter out ahead of time, no worries — just warm it in the microwave in 10-second bursts until it reaches the right consistency. You can also replace the butter with vegetable oil.

6. Step 6:

   

   Mix everything together, but don't press hard, so the onion doesn't give off a lot of juice — that would make it harder to seal the edges later.

7. Step 7:

   

   Now you can roll out the dough and form the pies.

8. Step 8:

   

   Enjoy using it.