Onion Pie Recipe
I offer you an interesting and original onion pie. Such a good, hearty, homely and cozy. Delicious and quite simple. From the first bite it is difficult to understand what kind of filling it is.
Servings
8
Cook Time
40minutes
Servings
8
Cook Time
40minutes
Ingredients
Dough
Filling
Instructions
  1. Completion. Cut the onion into half rings. Melt butter in a deep frying pan, add vegetable oil. Put the onion in a frying pan. Fry the onion until tender over medium heat, stirring occasionally.
  2. Add paprika, dried poppy seeds, salt and pepper to the onion.
  3. Stir and cook the onion filling for another five minutes. Remove from heat, let cool.
  4. Dough. While the filling is cooling, prepare the dough. Grate boiled or baked pumpkin on a fine grater or grind with a blender. Add soft butter to the pumpkin.
  5. Adding flour in parts, knead the dough. The dough turns out to be soft, tender, pliable, but holds its shape well and does not stick to your hands. (if you doubt that the dough will become too stiff during baking, add a little less than 1/2 teaspoon of baking powder. I do not add, because the filling turns out to be quite juicy and does not allow the dough to harden. Again, great envy for how your oven bakes)
  6. Grease a detachable baking dish (18 cm in diameter) with vegetable oil. Spread the dough evenly over the shape, form high sides so that the filling fits well and the filling does not leak out.
  7. Put the cooled filling into the mold.
  8. Beat the egg, cream and sour cream until smooth.
  9. Pour the egg-sour cream mixture into the cake in parts, piercing the filling with a fork (not deep!!!) to make sure that the fill is evenly distributed. Bake the pie in a preheated 180° oven for 35-40 minutes. (focus on the specifics of your technique)
  10. The top of the pie will be browned, and the filling will become dense. Cool the finished cake in the form of 10-15 minutes.
  11. Then put it on the grill and cool completely. Before serving, the pie can be sprinkled with chopped herbs.
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