Pies with dill and egg

Description

Dill and egg patties are the perfect addition to broth or soup: they make the former both tastier and more satisfying. But do not forget that such pastries are good in their pure form. Pies with dill and eggs can be taken to the office as lunch, on the road or for a long walk. Agree, homemade food is always better than fast food! Baking pies with dill and egg will not be difficult even for novice cooks, especially if you use ready-made yeast dough. If you want to make your own, please! We are sure that the taste of pies with dill and egg will only benefit from this.

Cooking

Step 1

Prepare the dill pie filling. Hard boil the eggs. To do this, place them in a ladle and fill with cold water. Bring to a boil and cook over medium heat for 10 minutes. Cool with running water.

Step 2

Sort the dill for filling the pies, rinse with running water and dry well with paper towels. Remove coarse stems. Finely chop the rest of the herbs.

Step 3

Melt the butter in a large frying pan. Add dill and cook over medium heat, stirring, for 2 minutes. Salt and stir. Add eggs. Stir again and remove from heat.

Step 4

Put the finished yeast dough pies on the desktop, dusted with flour. Divide into 20 equal parts weighing approximately 30 g. Shape them into balls, cover with a towel and leave to proof for 30 minutes.

Step 5

Heat the oven to 180°C. Line a baking sheet with baking paper. Mash each ball of dough into a cake about 3 mm thick. In the middle, put some dill stuffing with egg. Form pies, pinch the edges.

Step 6

Put the pies on a baking sheet, cover with a towel and leave for 30 minutes. Then grease with a mixture of yolk and sour cream. Bake for about 30 minutes. Allow to cool slightly before serving.