Rye Egg-Filled Kokurki Pies

Try the Russian dish, it is prepared on the national holiday Katysh Day. It’s very convenient for traveling — you don’t need to peel the eggs, they won’t break, it’s tasty and satisfying!
cook time: 40 min
Liam Carson
Rye Egg-Filled Kokurki Pies

Nutrition Facts (per serving)

245
Calories
13g
Fat
20g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Vegetable oil 1 tbsp

For dough:

Salt 1 tsp
Sour cream 200 g
Rye flour 200 g

For filling:

Chicken eggs 6 pc

Recipe instructions

Step 1

Step 1
Knead the dough from sour cream, flour and salt, as for dumplings.

Step 2

Step 2
Roll the dough into a sausage.

Step 3

Step 3
Cut the sausage into 6 pieces.

Step 4

Step 4
Roll out the pieces into flat cakes and place an egg on them.

Step 5

Step 5
Wrap the egg in a flatbread, forming balls. Place the kokurks in a greased form.

Step 6

Step 6
Bake the kokurks in the oven for 25 minutes at 200°C. Bon appetit!

Additional rubrics

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