Tag Archives: savory pies

Pirogki with spring onions and eggs

 Pirogki means small pies in Russian. Most of the time yeast dough is used for these delicious pirogki, like I made for Kulebyaka pie. But making such dough is a time-consuming, and you need to make lots of small pies or one big. I suggest you to try the dough based on kefir or any other soured milk product, it’s very quickly to prepare, and you can use both sweet and savory filling. Today I chose one of favourite filling in my family – a mixture of chopped spring onions and hard-boiled eggs. Pirogki with this filling reminds me warm days in Russia, first of the spring crops, including young and juicy spring onions from parents’ garden and amazing aroma of these pies. For my husband, it brings memories about his grandmother, the days she was cooking these pies and serving with a jug of fresh milk. 🙂Pirogki with spring onion and eggs

Pirogki with spring onions and eggs

  • Servings: 3-4
  • Difficulty: easy
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*Using sour cream is optional, you can substitute it with the same amount of kefir or creme fresh. 
These pirogki is also good with a soup instead of bread.
Ingredients
220-250ml full fat kefir (buttermilk or laban)
1/2 tsp baking soda
1/2 tsp salt
1 tsp white sugar
2 tbsp sour cream*, optional
1 large egg
2 tbsp sunflower oil
400-450g plain flour
Filling
150g spring onions, chopped
1 tbsp butter
4 large eggs, hard-boiled, chopped
S&P to taste
Egg wash
1 large egg yolk
1 tbsp milk
Preparation method
  1. In a large mixing bowl, add kefir, soda, salt, sugar and mix. Leave for 4-5 minutes. Add sour cream (if using), egg, sunflower oil and mix well. Sift the flour into mixture, stir to combine. Cover with plastic wrap or kitchen towel and leave to rest for 20-30 minutes. If you don’t have time – rest it for 10 minutes or for a time while you’re preparing the filling.
  2. For the filling, in a small frying pan melt the butter, add chopped onions and saute on a medium heat for 5-7 minutes until soft. Don’t let it burn. In a bowl combine soft spring onions with eggs, season to taste.
  3. Roll the dough into 10-12cm circles, add 2-3 tsp of the filling into each circle, seal the edges.
  4. Arrange pirogki on a lined baking tray. Brush each pie with egg wash {for egg wash whisk ingredients together}. Bake in preheated 180C oven for 20-22 minutes or until golden.
  5. Serve warm with a glass of milk.
Enjoy! ❤
PiesEggsOnion
Russian pirogki - small pies
Sharing at Fiesta Friday party, wonderful party where Angie is a lovely hostess, and Margy and Selma are co-hosts this time.