Pouring pie with egg and green onions
Ingredients
Sour cream – 300 gFlour – 1 cup
Chicken eggs – 6 pcs.
Green onions – 1 bundle
Sunflower oil for frying
Carrots – 1 pc.
Mayonnaise – 1 tbsp.
Dough leavening agent – 3 g
Common salt
Pepper mixture
Check out the recipe
Step by step recipe with photo
A custard pie is a great help for the modern housewife. It doesn’t take much time to make, and it is just as expensive. The dough for flood pies is kneaded with dairy products, and it must turn out semi-liquid – hence the term “flood”. Pies made with liquid sour cream dough, as in our case, are especially tender and juicy.
Let’s start making the egg and green onion pie, according to the list of ingredients.
We will need a lot of eggs. Four pieces (for the stuffing) must be boiled in advance, and two left for the dough. Sour cream will be used lukewarm, onions – clean, mayonnaise needs very little. Sunflower oil will do without odor. The bulk products do not require special preparation.
First, the filling for the pie. Grate carrots and fry them in oil. Shred the green onions and send them after the carrots for just one minute. Next – salt and pepper.
The chicken eggs are cut into cubes and sent to the cooled “roast”.
The filling is mixed gently.
Now the dough. Two eggs are beaten into a froth in a bowl.
Sour cream, mayonnaise and salt are added to the egg mixture and mixed well into a lush liquid mass.
Next, join the flour (you can not sift) and baking powder.
After that, the dough is thoroughly whipped.
It is advisable to find a smaller mold for baking pie with egg and green onions, then the baked goods will be high and juicy.
Cut a piece of parchment into the bottom of a baking tray (we have an oval-shaped one made of refractory glass) and grease it with sunflower oil. Half of the dough is poured into the mold and evenly distributed by hand.
Then laid out the middle.
The onion and egg layer is poured with the remaining batter, and the form is sent to the oven for 35 minutes. The baking temperature is no more than 220 degrees.
During cooking, the casserole will begin to rise from the mold. There is no need to poke it with a knife, turn the oven down to minimum, or pull the tray out. The finished pie will return to its place as soon as it cools slightly.
The cooled green onion and egg pie is perfectly portioned out and melts in your mouth over a cup of tea. Be sure to make it for a weekend dinner – it’s well worth it!
Other recipes for casserole pies
Onion Pie
Chicken and potato pie
Fish and rice pie
Mayonnaise pie with cabbage
Sauce Cake with Cabbage