Twisted Onion Pie

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Jedi
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Twisted Onion Pie
14/02/2014
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Preparation
30 min.
Cooking
50 min.
Тotal
80 min.
Servings
5-6
"As tasty as phyllo pastry, as soft as a pita and extremely aromatic - what is it?"

Ingredients

  • yeast - 1 1/3 tbsp (20 g) fresh
  • flour - 2 cups (500 g) + some for mixing
  • milk - 2/3 cup (150 ml)
  • salt - 1 1/2 tsp
  • sugar - 1 tsp
  • sour cream - 4 tablespoons
  • eggs - 2 + 1, whipped, for spreading
  • butter - 3 1/3 tbsp (50 g)
  • oregano - for sprinkling
  • cheese - 7 oz (200 g)
  • butter - 2/5 cup (100 g), soft
  • onions - 5 heads
measures

How to make

Mix the yeast, sugar, a little cool milk and a little flour. Cover the leaven with a towel and leave in a warm place until doubled in volume. Pour in the effervescent yeast in a well in the middle of the sifted flour.

Knead a smooth and elastic dough along with the other products, and if necessary, add a little more flour. Cover the dough with a towel and leave it to rise again in a warm place. Fry the chopped onions in heated butter and salt them at the end. Spread the dough out into a thin sheet.

Distribute the onions, sprinkle with a little oregano and crumbled cow's cheese. Roll up the sheet and twist it. Put it twisted and wrapped in a greased baking tin.

Brush it with a beaten egg and put the twisted onion pie to bake in a pre-heated 360°F (180 °C) oven.

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