Stuffing for egg pies with tops and radishes
Ingredients
Servings 6-8- 8 hard boiled eggs
- tops of 2 bunches of radishes (150-200 g)
- large bunch of dill (100 g)
- 1 medium leek (white part)
- 100 g butter
- salt
Cooking
Step 1
Very finely chop the tops of radishes and leeks thoroughly washed from sand. Chop dill. Melt 2/3 of the butter in a skillet, add the leeks and simmer over low heat, stirring frequently, until soft, 7 to 10 minutes.
Step 2
Add tops, simmer another 3-4 minutes. Put the dill, simmer for 1 minute, pour in the remaining oil, melt it and remove from heat.
Step 3
Cool greens, peel and finely chop, mix with herbs, salt and use for pies or pies.