Овсяные пирожки с луком и яйцами
Pastry
120 min.
Ingredients:
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For dough:
For filling:
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Cooking method:
Step
- Grind the HERCULES Monastery-style flakes into flour and mix with the wheat flour, instant yeast, sugar, and salt in a deep bowl. Add oil and milk, and knead the dough until dense. Cover the bowl with a towel and leave in a warm place for 1 hour.
- For the filling, hard-boil the eggs, and dice them. Chop green onions and mix with the diced eggs.
- Divide the dough into 8 parts and form a ball from each part with wet hands. Roll out the dough balls as thin as you can into the oval shape. Place the filling in the centre. Pinch both sides of the edges of the dough together, creating a seal all around. Don’t allow the filling to touch the edges or the seal will come apart.
- Place the pirozhki on parchment paper, or a lightly greased baking tray. Don't allow them to touch each other, as they will stick together. Make the egg wash by whisking an egg yolk and brush the pirozhki with the egg wash before putting into the oven.
- Bake the pirozhki in a preheated 180°C oven for 30 minutes until lightly browned.