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Fried pies with green onions and yeast eggs

Fried Yeast-Dough Pies with Green Onion and Egg

Throw a "belly feast" for the family you love! "We're having hand pies today!" Over the past couple of years, that sentence has caused quite a stir in our house. To pull off this little feast, I have two options. The first is to buy ready-made yeast dough at the store, let it rise, make the filling, and quickly bake up a batch of golden, fragrant pies. I go this route when I'm really short on time. The second is to make the dough myself ahead of time — it's still pretty quick, and the upside is that I don't have to fight the checkout line after work.

Marta

Recipe author

Fried pies with green onions and yeast eggs

Composition / ingredients

Servings:

Water (warm)

Eggs

Sugar

Salt (a pinch)

Yeast (dry, 1 packet)

Flour (up to 1.5)

Eggs (up to 3)

Green onion

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 6 g

Fats 11 % 3 g

Carbohydrates 67 % 18 g

127 kcal

GI: 6 / 0 / 94

Cooking method

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The best ideas are always the simplest. Take half a cup of warm water and stir in 1 tablespoon of sugar and the yeast. Set that sponge in a warm spot for about 10 minutes. Meanwhile, mix the base for the dough: combine another half cup of water with the egg, salt, sugar, and flour. Add the sponge, knead a not-too-stiff dough, and set it in a warm place for half an hour to rise. While it rises, make the filling: hard-boil the eggs and finely chop the green onion (we most often snip ours with kitchen scissors). Chop the eggs finely with a big, wide-bladed knife or an egg slicer, mix them with the onion, and salt to taste. Once the dough has risen, cut off a piece, roll it into a small rope, and slice it into chunks. If the rope is about an inch thick, cut the pieces two or three fingers wide. Dust the pieces in flour and roll them out with a rolling pin. Form the pies and set them seam-side down. Lay them in the pan seam-side down as well and cover with a domed lid. Once you flip them, leave them uncovered. They're best served piping hot.