Pie made from puff pastry with eggs. How to make a delicious puff pastry pie with green onions quickly and easily? Ingredients for making green onion pie

Favorite dishes of Russian cuisine are pies.

Made from different types of dough, with different fillings, they will decorate the table and provide a hearty meal.

Usually, a lot of time is spent on preparing pies, especially if the housewife makes the dough herself.

But there are recipes for quick puff pastry pies.

They will help out both when guests are on the doorstep and when you need to quickly and tasty feed your family.

The layer cake with onions and eggs is excellent – ​​juicy, aromatic, soft.

The filling can be varied by adding additional ingredients: cheese, sour cream, butter, tomatoes, mushrooms.

Layered pie with onions - general cooking principles

Making a pie with onions and eggs from puff pastry is a pleasure. Everything is so fast and simple that in just 50 minutes you can invite your family or guests to the table. Chicken eggs need to be hard-boiled, and the green onions should be cut into very or not very small pieces.

Puff pastry and yeast-free dough are also suitable. You can make it yourself or buy it at your local grocery store. It will take about 30 minutes to bake the pie. The oven should be preheated to medium, up to 200 degrees.

A classic recipe for onion and egg pie made from puff pastry requires a minimum of ingredients and preparation time. Its secret is that if you don’t eat it right away, after a few hours the dish becomes even tastier. These ingredients make an impressive sized pie for a large group.

A kilogram of any puff pastry;

One and a half kilograms of green onions;

One hundred grams of butter;

Yolk for greasing the top.

Thaw the dough sheets.

Wash the onion feathers and cut off the thick white parts.

Cut the green feathers into small rings half a centimeter wide.

Chop the cooled eggs with an egg slicer or knife.

Dissolve the butter in a saucepan.

Prepare the filling: combine onion rings, egg cubes, butter, add salt to taste and mix.

It is important to achieve a dense consistency of the filling: it should be elastic, but dense.

Sprinkle the table with flour and lay out the first layer of dough.

Roll out the bottom of the pie to a thickness of half a centimeter, but no less. The size of the bottom part should be enough for the entire baking sheet plus 5-7 centimeters for the sides and tucks of the top.

Transfer the dough to a baking sheet.

Spread the filling evenly.

Cut off excess dough.

Roll out the top of another layer of dough to the same thickness. It should be slightly larger than the open space (1.5-2 centimeters).

Cover the filling with dough and pinch both layers together.

Make several cuts in the lid to allow steam to escape.

Brush the top with beaten yolk.

Bake until done.

When the top is browned, remove the pie, cover with a towel and cool completely.

Semi-hard cheese adds piquancy, a special aroma and even greater satiety to the filling. This version of layer pie with onions will delight cheese lovers.

Seven hundred grams of puff pastry;

Two bunches of green feathers;

Seven boiled eggs;

Half a kilo of semi-hard cheese;

Two tablespoons of butter;

Yolk for greasing the top;

Pre-boil the eggs and cool them.

Chop the onion feathers.

Coarsely grate a piece of cheese.

Cut the eggs into small cubes.

Soften the butter at room temperature.

Mix eggs and green onions for filling, add butter, mix.

Add salt to the filling, add soft butter, mix again.

Roll out half of the dough and place on a baking sheet.

Place onion and egg filling on the bottom layer of the pie.

Sprinkle cheese crumbles on top.

Cover the onion filling with another layer of puff pastry.

Carefully sculpt the top and bottom using a curly seam.

Beat the yolk separately, brush the pie and place in the oven.

The pie is ready when the top is browned.

Those who like to add new shades to traditional recipes should pay attention to the unusual onion and egg pie made from puff pastry with the addition of sun-dried tomatoes to the filling. Very piquant taste that really diversifies the classic version of the dish.

Six hundred grams of puff pastry;

Three hundred grams of green onions;

Five sun-dried tomatoes;

Two tablespoons of butter;

Spoon of olive oil;

Boil and cool the eggs.

Cut the green onions into fairly large pieces about a centimeter long.

Chop the eggs with a knife.

Dry the sun-dried tomatoes from oil and cut into cubes.

Melt the butter in a saucepan.

Mix onion with eggs and butter, add salt.

Take a large half of the dough and roll it out to the size of a small baking sheet.

Spread the onion-egg filling and pepper to taste.

Place sun-dried tomato slices on top.

Form the cake in the same way as described above.

Grease the top of the pie with olive oil.

Bake until done.

Cool under a towel and serve.

A wonderful layer cake recipe with egg, onion and a lovely hint of tangy Parmesan. This is a hearty option for both Sunday breakfast and Friday dinner.

Seven hundred grams of yeast-free puff pastry;

Five large eggs;

Half a kilo of green onion feathers;

A quarter glass of milk;

One hundred grams of parmesan;

A tablespoon of olive oil;

Chop the prepared onion into very small pieces with a knife.

Grate the cheese on the finer side of the grater.

Peel the boiled eggs, grate them on the coarse side or chop them finely.

Mix onion base, eggs and Parmesan, add salt to taste.

Roll out a little more than half of the entire dough for the bottom of the pie.

Grease a baking sheet with olive oil and place a layer of dough on it.

Roll out the remaining dough and form a pie.

Mix yellow with milk, add a pinch of salt, beat everything well.

Brush the top of the pie with the egg-milk mixture.

Bake the pie until done.

The unusual taste of this pie is achieved through the use of mushrooms. This hearty dish is great to prepare as an experiment, and if you like it, make it a family secret.

Two tablespoons of butter;

Three hundred grams of fresh champignons;

Three hundred grams of green onions;

Several sprigs of fresh dill;

Spoon of olive oil;

Wash the mushrooms, peel them, throw them into boiling water and boil for ten minutes.

Chop the cooled mushrooms as finely as possible.

Chop the onion feathers very finely.

Melt the butter in a heated frying pan, throw in the mushrooms.

Beat the eggs into the pan, mix everything and prepare a mushroom omelet.

When the omelette has cooled, transfer it to a board and chop finely.

Mix dill and onion, chopped mushrooms with egg, stir, add a little salt.

Divide the dough and roll it into two layers.

Grease a baking sheet with oil and place the bottom layer.

Carefully spread the filling over the dough.

Cover with a second layer and seal.

Grease the top with olive oil.

Bake until done, keeping an eye on the top. Once the dish is browned, you can take it out.

Serve cool.

Sour cream in this recipe plays the role of a binding component of the filling and replaces butter. This puff pastry pie with onions and eggs is light and has a pleasant sourness.

Half a kilo of yeast puff pastry;

Two hundred grams of green onions;

Two hundred grams of semi-hard cheese;

Yolk for greasing the top.

Thaw the dough package.

Boil, cool and peel the eggs.

Chop them with a knife or grind them in an egg slicer.

Coarsely grate the cheese piece. Any low-melting variety will do: sour cream, Kostroma, Russian, etc.

Finely chop the onion feathers.

Season the sour cream with salt and a mixture of aromatic peppers, mix well.

Place the bottom of the pie on a baking sheet.

Assemble the filling in layers. The first layer is half of the cheese crumbs.

Place half of the green onions on top.

The third layer is the entire amount of chopped eggs.

Pour sour cream over everything.

Spread the remaining cheese crumbs.

Cover the filling with another thinner layer of dough and form a pie.

Coat it with beaten yolk and put it in the oven.

Bake until fully cooked, that is, until the top is golden brown.

The special feature of this version of onion and egg pie is the fried onions. The amount of onions is large, but there is no need to be alarmed. It is due to frying that it will significantly decrease in volume.

Half a kilo of yeast puff pastry;

Four hundred grams of green onions;

Five chicken eggs;

Fifty grams of sweet butter;

A spoon of sunflower oil;

Leave the dough layers to defrost.

Boil the eggs and place in cold water.

Wash the onion feathers and chop them not very finely.

Heat sunflower oil in a frying pan.

Throw the onion slices into the pan.

Fry the onion with constant stirring for five minutes.

Peel the cooled eggs and chop them into smaller pieces.

Place the egg cubes in a frying pan and throw in a piece of butter.

Add salt to the filling and mix to obtain a homogeneous composition.

Divide the defrosted dough layers into pieces and roll out thinly.

Grease a baking sheet with oil and place the bottom layer.

Spoon the filling onto the dough and smooth it out immediately.

Cover the filling with a second layer of dough and seal the seam well.

Knead the cake a little to make its surface more even.

Bake in a slightly preheated oven, remembering to look at the top of the pie.

The rosy top is a sign that the dish is ready.

It can be served either hot or cooled.

To prevent the thin dough from tearing when transferring to a baking sheet, you can use a rolling pin. Sprinkle the dough with flour and roll it onto a wooden base. Then simply unroll the layer over the baking sheet. Another option is to fold the layer in four and spread it out on a baking sheet.

The more eggs you put in the filling, the more tender it will be. The number of eggs can be varied by adding or subtracting to your taste.

It is better to cool the eggs for filling in cold water. This will make it easier to free them from the shell.

Before putting the pie in the oven, do not forget to prick it with a fork or make small cuts with a knife. This is necessary so that the top does not swell and bake unattractively and unevenly.

If there are no green onions, you can successfully replace them with frozen spinach, taking it in the same quantity. The result will be a very interesting taste, although such a pie will resemble the classic onion version only in color. The aroma of the dish will be completely different.

Layered pie with green onions and eggs recipe with photo

Difficulty of preparation: Easy

Cooking time: up to 1 hour

Number of servings: 10 servings

Type of dish: Baking

Calorie content: 220 kcal

Protein: 5g / Fat: 15g / Carbohydrates: 16g

Layered pie with green onions and eggs is a very tasty dish. Thanks to the excellent combination of ingredients, it will not leave any member of your family indifferent. The pie can be served both everyday and on a holiday table. So, first, take the puff pastry out of the freezer, open the packaging and leave to defrost at room temperature for 30 minutes.

Meanwhile, wash the eggs and set them to boil hard.

Let's process the green onions. Don’t be surprised by its quantity - we will fry it, it will noticeably lose weight. Wash the onion thoroughly, removing roots and limp feathers.

Dry the onion with a towel, then chop it not very finely.

Remove the hard-boiled eggs from the heat and immediately fill them with cold water (it is believed that this makes it easier to peel them). Leave it for 5-7 minutes.

Heat a frying pan with sunflower oil. Place chopped green onions on it. Fry it lightly, stirring constantly.

Cut the peeled eggs into medium-sized cubes.

Add eggs to onions, salt, mix. Fry over medium heat for about 2 minutes, stirring constantly.

Add butter to the onions and eggs. Keep it on the fire until the oil is completely dissolved, also remembering to stir.

Lightly flour the baking sheet.

It's time to roll out the dough. I have two separate layers of yeast-free puff pastry. First, roll out one layer. Carefully, without tearing, place it on a baking sheet. Spread the slightly cooled filling on it in an even layer.

Roll out the second layer and place it on top of the filling. Carefully seal the edges of the pie. To be extra safe, it is better to knead the pie around the perimeter several times.

When the pie is completely covered, pierce the top in several places with a fork. To give the finished cake a glossy shine, you can brush the top with beaten egg.

Place our pie with onions and eggs in an oven preheated to 180 degrees for 20-30 minutes.

After time has passed, remove the finished pie from the oven and let cool slightly. Cut into portions and serve. The pie is delicious both hot and cold. Bon appetit!

in just 1 serving:

in just 100 grams:

publication date: 10/13/2015

Layered pie with onion and egg, puff pastry pie - Recipes

Onion layer pie is a quick way to feed the family or make a picnic snack. Especially if you make it from ready-made puff pastry. We offer one of the fastest, easiest to prepare and delicious versions of this dish.

Layered pie with onions

The combination of green onions and eggs tastes very good and does not require much preparation. In addition, these products are available all year round, which means you can make your favorite pie whenever you want.

First you need to take the yeast-free puff pastry out of the freezer, remove the film and put it on the table to thaw. This process will take up to half an hour. The layers can be separated after they become flexible, otherwise they may break.

Meanwhile, prepare the egg and onion filling for the pie:

• Hard boil the eggs, 7 minutes is enough.
• While the eggs are boiling, rinse the onion thoroughly, removing any wilted feathers and roots. Let the onion dry and chop not too finely, into pieces of about 1 cm.
• Place the finished eggs under cold water to make it easier to remove the shell, and let them cool for 10 minutes.
• Pour vegetable oil into a frying pan, heat it and add green onions. Fry it until soft, stirring constantly.
• Peel the eggs and chop them into cubes, not too small.
• Add eggs to the frying pan in which the onions are fried, fry everything together for 2 minutes, stirring. Add butter, stir until completely dissolved. Add salt and pepper to taste.
• Place the finished filling on a plate to cool.

Turn on the oven and heat up to 180°C.

Grease a baking sheet and lightly sprinkle with flour. You can also use baking paper. It needs to be lightly lubricated with oil.

Roll out half of the dough into a layer that matches the size of the baking sheet, plus small sides. Carefully place it on a baking sheet. Place the filling on top and smooth it out so that the layer is even.

Roll out the other half of the dough and cover the filling on top. Carefully pinch the top and bottom layers of dough, lightly moistening it for better adhesion.

Prick the top of the pie with a fork in several places to allow hot air to escape freely. To make it golden brown, brush the pie with whipped yolk or sour cream. This is convenient to do with a special brush.

Bake the cake at 180°C for 30 minutes, check readiness with a toothpick by piercing it in the area of ​​the sides.

When the fragrant puff pastry onion pie is ready, remove it from the oven and cool, covering it with a cotton napkin. You can cut it when it has cooled to a warm state. Serve warm or cold, it is delicious in any form. Can be eaten as a separate dish or with liquid soup or broth. Goes well with tomato juice.

If guests want to arrive for dinner in a couple of hours or just don’t want to stand at the stove, my recipe is a puff pastry pie with cheese, onions and eggs. Such a quick pie has helped me out more than once; the fillings for it can be very varied, but the recipe will contain my favorite from childhood - with hard-boiled eggs, green onions and cheese.

To prepare a quick puff pastry pie with cheese, onions and eggs, we will need: - puff pastry - 500g; - green onions - 1 large bunch; — eggs — 5 pcs. for the filling and 1 egg for coating the pie; - cheese - 400g. (you can use less, I just like pies with cheese).; - butter - literally a couple of tablespoons, cut into pie filling; - vegetable oil - 2 tbsp. - salt and ground pepper - to taste

Let's prepare all our products and hard-boil the eggs.

Chop the cooled eggs finely, cut the onion into rings, and grate the cheese on a coarse grater. Fry the onion in vegetable oil for just a couple of minutes so that it loses its volume and becomes softer.

Divide the dough into 2 parts, roll out most of it and place it in a pan. Let's make the sides for the pie. Mix eggs with cheese and place the filling, with fried onions on top. Add salt (a little, as the cheese is salty) and pepper. Cut the butter on top into small pieces so that our pie is juicy and moist.

When we put all the filling in, we cut off the excess dough from the bottom layer of dough, roll out the second part of the puff pastry and make a lid, sealing the edges well. I made decorations from scraps of dough, inspired by Stolle's pies)). It turned out quite interesting, my daughter was happy to participate in such a creative and responsible process. I coated the top of the pie with beaten egg to create a golden brown crust when baking. If you don’t have a silicone brush for these purposes, you can take gauze or a bandage, make a sponge and dip it in the egg and coat the pie.

Prick the dough on the lid with a fork and place our pie in an oven preheated to 180 degrees for 30 minutes. We take it out and get this result.

Cover the hot pie with a towel and leave to brew for 15-20 minutes. Cut into portions. This is how the cut of the pie turns out.

Bon appetit everyone!

The pie is prepared very quickly - while the eggs are boiling, the dough is defrosted. While the onions are fried, the cheese is grated in a food processor. Mix the filling and roll out the dough - it takes 2-3 minutes. In a word - when the guests arrive, you will feel like a queen, with the table set, ready to receive guests. If you don’t have green onions or other filling ingredients on hand, replace them with what you have in the refrigerator - cheese and ham, mushrooms, minced meat and potatoes will go well in the pie - figure it out as you cook. The sweet filling will also be a pleasant surprise - cottage cheese with apple and cinnamon or apricot jam, any jam. Dear ladies, turn on your imagination and act without delay!

I was with you, Anna, read the blog with pleasure and subscribe to my publications.

You can also cook deliciously and quickly: Baked sweet potatoes - tasty, simple, healthy Green beans with garlic butter Chicken gizzards with rice Chicken in cream, with vegetables, mushrooms and cheese

Green onion pie, or onion pie, is especially popular precisely for its simple filling. Indeed, the filling in such pies, as a rule, includes only onions and eggs. I want to offer you a more interesting, simpler and faster option for making a pie with green onions. You can buy puff pastry without yeast for the pie, and enrich the filling with Parmesan cheese or other hard cheese of your choice. As a result, the pie turns out juicy, aromatic, with a crispy crust. It can be eaten not only hot, but also cold. After steeping a little, it acquires an even more pronounced taste. Get ready green onion pie recipe with photo, and your breakfast will be both tasty and healthy!

Ingredients for making green onion pie

Step-by-step preparation with photos of puff pastry pie with green onions

Serve the pie by cutting it into portions. The pie is delicious with milk or tea, but it can also be served with broth. Bon appetit!

And why didn’t I find such a pie? After all, everything is so simple. No, there are pies with similar filling. And even a pie, but with a different dough. But I didn’t find it with puff pastry. Maybe I was looking badly?

So we will need

— packaging of puff pastry without yeast (with 2 layers);

- a large bunch of green onions;

- 2-3 hard-boiled eggs;

— 75-100 grams of butter;

- salt, pepper to taste;

- 1 raw egg to grease the top.

I didn’t take step-by-step photos because... I didn’t initially intend to post the recipe. I thought it was already on the site. Well, since I couldn’t find it, I decided to post the pie anyway. It's very tasty and simple.

Remove the dough from the packaging, separate the layers and leave on the table to melt.

At this time, finely chop the onion. Melt the butter in a frying pan and add the onion. Stirring, bring it to a state until this lush mass falls off. Then add the shelled and chopped eggs directly into the frying pan. Salt and pepper to taste. Stir and remove from heat. Let the filling cool down.

When the dough has thawed, roll out each layer so that the first one fits into the mold, forming sides. If there is more shape, then cut off the excess. They will be used for decorations. And we make the second layer a little smaller. But it must be no less than the area of ​​the form. We also trim off the excess. We also use it for decorations.

We line the mold with baking paper (silicone, of course, is not needed), place a larger layer of dough on the paper. Prick lightly with a fork to prevent it from puffing up during baking. Fill it with stuffing. Distribute evenly over the dough. Place a smaller layer on top. We pinch the edges. We make punctures and slits on the surface of the pie as you like. They are needed to allow steam to escape from inside the cake. Brush with lightly beaten egg and decorate with remaining dough to your liking. Decorations can also be greased with egg.

Place in a hot (180-190*C) oven. Bake until done. It took me about 40 minutes. But my oven is slow-witted. Bakes slowly. During the baking process, you should look into the oven at least once. The fact is that during the baking process, the holes made may become closed and the steam will have nowhere to go. Then you need to carefully straighten them with a knife in several places.

Sun. Pie. ready. This is how he looks right out of the heat

And this is after it has cooled down. The steam left and the cake deflated slightly

And this is in cross-section

Yummy!

Bon appetit!

If you love layer pies and want to learn how to cook them deliciously and very quickly, the recipe we are offering now should certainly interest you. It will take you no more than an hour to cook, and the whole family will enjoy the prepared food. So, first, buy a package of frozen puff pastry from the store. If you know how to prepare such dough yourself, then this option is perfect. Roll out the first sheet into a not too thin layer and place it on a greased baking sheet.
Wash and cut fresh green onions into pieces into a bowl. The juicier the greens, the more aromatic and tasty the dish itself will be. You can also add other favorite herbs, for example, a little parsley or dill. In this case, green onion pie will be even more useful.

Hard boil a few eggs, chop them and add them to the greens. Pepper and salt the ingredients, mix together.

Spread the egg-onion mixture onto the first layer of puff pastry. How much mass do you need? It just depends on your preferences. The onions and eggs do not need to be baked - they are already ready. And so you can make a pie with a huge layer of filling.

Cover the first layer of dough with a second layer. Carefully pinch all the edges; you can even decorate them figuratively. In order for steam to escape from the filling, you need to make several holes with a fork. But only in the top layer, best of all, over the entire surface of the pie. If you don't make holes, the liquid will leak out and the dough will simply fall apart around the edges.

Don't rush to put the dish in the oven. To begin, brush the top layer with olive oil. You should not use an egg for this purpose, as it will simply dry out during the cooking process. Preheat the oven to 190 degrees, place the baking tray with the pie in there. Wait until the food is covered with a beautiful golden crust.

Remove the green onion pie from the oven and enjoy. You can eat it while it's still hot. Or wait until the dish cools down - the taste will be great, and the benefits will be enormous, in any case.

Remove the puff pastry from the freezer in advance and defrost it at room temperature.

Rinse the green onions well and dry, then chop as desired, but not too coarsely. Place in a deep bowl.

Add to the onion one egg and coarsely grated any hard cheese that melts well when heated. Add salt and pepper to taste.

Mix everything well until smooth. The filling is ready.

My puff pastry is initially made from two layers, if yours is solid, cut it into two parts.

Roll out on a lightly floured surface to the size of your baking pan. I have a round springform pan, I rolled out two circles of dough. Grease the mold with oil and carefully transfer one layer of dough, distribute evenly and form high sides with your hands.

Brush the dough with olive oil and add all the filling.

Cover it with the second part of the dough and pinch the edges in any convenient way. Brush the top with beaten yolk using a pastry brush and make punctures all over the surface with a fork, and a small cut in the center with a knife to allow steam to escape.

Bake the pie in a preheated oven at 190*C for about 30-40 minutes until the crust appears golden brown and delicious.

Let the finished pie cool slightly, then remove it from the mold, cut it into portions and serve. You can eat it on its own or serve it with hot, thin soup or flavorful meat broth. The taste of this pie is simply magnificent, and the benefits are undoubtedly enormous!

Onion lovers will appreciate it anyway! Bon appetit!!!