Tender Kefir Dough Pies with Green Onions and Eggs

Soft as feathers and so tasty — the dream of every housewife! Pies made from tender kefir dough with green onions and eggs are an excellent addition to hot first courses, and also a wonderful food for the road and for a picnic. You can use a sweet filling and sprinkle the finished pies with powder. Experiment!
cook time: 2h
Ava Prescott
Tender Kefir Dough Pies with Green Onions and Eggs

Nutrition Facts (per serving)

273
Calories
13g
Fat
28g
Carbs
8g
Protein

Ingredients (12 portions)

For dough:

Salt 1.5 tsp
Sugar 1.5 tbsp
Wheat flour 600 g
Milk 100 ml
Chicken eggs 2 pc
Sunflower oil 150 ml
Kefir 300 ml
Dry yeast 10 g

For filling:

Salt to taste
Green onions 50 g
Chicken eggs 6 pc

For the crust:

Chicken eggs 1 pc

Recipe instructions

Step 1

Step 1
How to bake yeast pies from tender kefir dough with green onions and eggs in the oven? Prepare the necessary ingredients. All products should be at room temperature, then the dough will be more elastic.

Step 2

Step 2
Heat the milk on the stove in a saucepan or in the microwave. The milk should be pleasantly warm, but not scalding. If the milk is too hot, the yeast will die; if the milk is too cold, it will not activate.

Step 3

Step 3
Add sugar and yeast to milk. Mix everything well so that the sugar dissolves and the yeast disperses.

Step 4

Step 4
Cover the yeast mixture with a towel or cling film and place in a warm place for 10-15 minutes. During this time, a foam cap should appear on the surface. This means the yeast has become active. If this does not happen, then you will have to replace the yeast, it is not working. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe).

Step 5

Step 5
Pour room temperature kefir into a mixing bowl.

Step 6

Step 6
Pour sunflower oil into kefir and stir.

Step 7

Step 7
Beat in the eggs and mix again.

Step 8

Step 8
Pour the risen dough into the kefir mixture.

Step 9

Step 9
Add salt.

Step 10

Step 10
Sift the flour. Thanks to this, it will be saturated with oxygen, and the finished pies will turn out fluffier and more tender. Start adding flour in parts and knead the dough. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 11

Step 11
Knead the dough first with a spoon and then with your hands.

Step 12

Step 12
The dough should be soft and tender, not sticking to your hands.

Step 13

Step 13
Place the dough in a bowl, cover with film and a towel and leave in a warm place to rise for 30-40 minutes. The dough should increase 1.5-2 times.

Step 14

Step 14
While the dough is rising, prepare the filling. To do this, boil the eggs hard, cool, peel and cut into cubes. Wash the green onions, dry and finely chop. Mix the onion with the egg and add a little salt. You can add rice and a little sour cream or mayonnaise to this filling — this will make it easier to make pies, and the filling will be juicier.

Step 15

Step 15
The dough has risen, you can start making pies.

Step 16

Step 16
Lightly sprinkle your work surface with flour. Pinch off a piece of dough and roll it into a flat cake. Place a tablespoon of filling on the resulting flatbread.

Step 17

Step 17
Form a pie. Make all the other pies in the same way.

Step 18

Step 18
Place the pies, seam side up, on a baking sheet lined with parchment or a silicone mat. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe. Cover the pies with a towel and let them rise for 15-20 minutes. Turn on the oven to 180 degrees in advance.

Step 19

Step 19
Brush the pies with beaten egg and bake at 180 degrees for about 20 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Remove the finished pies from the oven, cool slightly and serve. Bon appetit!

Additional rubrics

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