Onion pie from Olga Matvey: author's version
This dish is made from shortcrust pastry stuffed with onion and processed cheese. Olga Matvey's onion pie is eaten with pleasure by both adults and children. Despite the fact that they, for the most part, do not like this vegetable.
The baking turns out to be high, therefore, the appropriate form is needed. The filling resembles mushrooms, although they are not there at all.
Onion pie from Olga Matvey with photo step by step
For this product you will need to take:
- margarine or butter - 200 g;
- any greenery - 2 dess. l .;
- flour - 2 tbsp. (300 g);
- soda -1 tsp;
- processed cheese curds - 3-5;
- bulbs, depending on size - 3-6 pieces;
- eggs - 4 pcs.;
- 20% sour cream - 2/3 st.;
- salt, pepper, herbs.
The cooking process is as follows:
- Pour flour into a wide container and coarsely grate frozen butter or margarine. Grind into a homogeneous crumb.
- Add sour cream, soda quenched with vinegar, a little salt and form a lump of dough. Close it with a film or bag and put it out in the cold for 2 hours, you can overnight.
- Chop the onion into the thinnest rings or half rings, fry in vegetable oil until transparent, pepper, salt. To make Olga Matvey's onion pie, it must be completely cooked, soft, mushy, but without liquid.
- Coarsely grate the cheese.
- Mix eggs with salt until smooth with a fork, add fresh, dried or frozen herbs, mix.
- Transfer the onion to a deep bowl and, while hot, add the grated curds. And mix into a homogeneous porridge.
- When the mass has cooled, add the eggs and stir.
- Grease the bottom and sides of a mold 28 cm in diameter with vegetable oil.
- Roll out the dough (2/3) on flour 0.4 cm thick. Pour the filling.
- Roll out the remaining dough, cover the filling and mold the edges.
- Bake in an oven heated to 160-170 degrees for 25-35 minutes. Brush with beaten egg for 5 minutes.
The finished pie must be cooled down and only then cut.
The onion is good because it can be prepared in advance, since it is better to eat it when it is cooled down. These inexpensive pastries are perfect for breakfast, dinner and family meals. With such a test, you can do pies fish, mushroom, curd.
In addition to Olga Matvey's onion pie, there are many more variations of it.
From yeast dough with bacon Zwiebelkuchen (onion pie)
To complete this recipe, prepare:
- flour - 2 tbsp.;
- milk - 130 ml;
- salt - ½ tsp;
- dry yeast - 1 tbsp. l .;
- onions - 800 g;
- bacon - 130 g;
- sour cream - 250-300 g;
- eggs - 3 pcs.;
- flour - 3 dess. l .;
- salt, pepper - to taste.
Yeast is mixed with sugar and diluted with warm milk. Salt is added to the flour, yeast that has come up (when a frothy cap forms on them) and elastic dough is kneaded. At the same time, hands can be greased with vegetable oil so that it does not stick. Cover the dough and heat for 1 hour.
Fat is cut into cubes and melted in a pan, then half rings of onion are added to it and brought to transparency. Sprinkle the onion with flour to thicken the filling a little, stir and cool. Eggs are mixed with sour cream, salt, pepper and added to the onion.
The raised dough is rolled out, placed on a high baking sheet, and the sides are formed. Distribute the filling and bake in an oven heated to 180 degrees for 35 minutes.
This pie from German cuisine is called Zwiebelkuchen. Fat can be replaced with bacon or any smoked meats. In germany it is customary to serve it with a young wine.