Open, closed and bulk pies with onions and eggs in a slow cooker. Pie with onions and eggs in a slow cooker - salvation from hunger!

Open, closed and bulk pies with onions and eggs in a slow cooker. Pie with onions and eggs in a slow cooker - salvation from hunger!

Stuffing for pies from boiled, chopped eggs and chopped feathers of young onions, one of the simple and, nevertheless, popular. It is quite juicy, easy to prepare and inexpensive. Pies with such a filling do not stale for a little longer, they are eaten both cold and heated.

Choosing from the proposed recipes dough, which suits you more than others, you can replenish your home menu with a fast and satisfying dish, at the same time not requiring long cooking. Such pies or pies are good and as a snack on the road, you can take them with you on a short trip, or to the country.

Pie with onion and egg in a slow cooker - general principles of cooking

• Multicooker baked pies with onions and eggs can be open, closed or bulk. The dough for such pies can be kneaded in milk, water, sour cream with mayonnaise or kefir. Especially lush and airy such pies are obtained from yeast dough. To bake the cake quickly and not waste time on kneading the dough, you can take the ready-made puff.

• A set of products for the test depends on its type. To make the cakes lush, they add a ripper or yeast. And so that the dough was not bland, it is necessary to put sugar and salt in it.

• Onion with egg is one of the easiest and easiest to prepare toppings. All you need to do is chop the boiled eggs and mix them with finely chopped green onion feathers. Sometimes eggs can be used raw, and onions slightly dipped.

• Often boiled rice or Adyghe cheese sliced ​​in cubes is added to such a filling. When baking open pies, onion stuffing can be sprinkled with crumb cheese.

• Onion and egg pies can be served with light summer soups instead of bread. For breakfast or dinner for a cup of tea. They are equally tasty as warm and cooled.

A quick pie with onions and an egg in a slow cooker


In the dough:

• four raw eggs;

• 200 ml of low fat sour cream;

• a tablespoon of fatty mayonnaise without flavors;

• 200-250 gr. fine flour; • soda.

In the filling:

• a large bunch of fresh green onions;

• six boiled eggs.

Cooking Method:

1. Mix the flour with soda and scatter twice on a rare sieve. Soda will spread evenly throughout the flour and the cake will be more magnificent.

2. Whip the eggs with salt with a whisk and add mayonnaise mixed with sour cream into the mixture.

3. To avoid churning flour, put a third of the normal rate into the mixture first. Stir thoroughly, and only when it disperses completely, enter the rest of the flour and stir it just as well. The result is a batter, not thicker than for the pancakes.

4. For the filling, chop the boiled eggs into small pieces, the onions into thin rings.

5. In a small bowl, lightly remember the onion rings with a fork, add the eggs, salt and mix well.

6. Grease the bowl with vegetable fat and pour half of the cooked batter into it. Then evenly distribute the filling and fill it with the rest.

7. Close the lid on the multicooker, set the “Baking” mode. Cake is prepared for about 50 minutes. So that he is well and evenly baked, five minutes before the end, turn it over.

Fish pie with onions and egg in a slow cooker


In the dough:

• one and a half glasses of milk;

• 150 gr. homemade, frozen cream or butter;

• 3 fresh eggs;

• factory cultivator - 1 tsp;

• two glasses of high-quality baking flour.

In the filling:

• boiled eggs, chicken - 2 pcs .;

• a jar of canned food “Sardines in oil”;

• Spoon 72% mayonnaise;

• some onion feathers.

Cooking Method:

1. Cream, or butter, melt well and cool. Enter a little warmed milk and loose eggs. Add a little less than 1/3 spoonful of fine salt and mix well.

2. Then pour the mixture into the flour. Pour in the ripper and stir, whipping gently with a whisk. The mass should be rather thin, like fresh homemade sour cream.

3. Remove from the can of canned fish pieces. Break each one in half and select the bones. Mash the fish with a fork, the smaller, the better, but do not turn into a “porridge”.

4. Add sliced ​​ringlets and lightly chopped green onions and chopped eggs. Mix well and fill with mayonnaise. Do not forget to salt. 5. Pour half the dough into a greased bowl. Close it with filling and fill the rest. It should completely cover the filling.

6. Cook the cake by running the baking mode for exactly 50 minutes and be sure to turn it over 10 minutes before the end.

Yeast cake with onion and egg in a slow cooker


In the dough:

• dry high-speed yeast - a full teaspoon;

• three table. spoons of sunflower oil;

• 250 ml glass of 2.5% pasteurized milk;

• on a small pinch of granulated sugar and salt;

• White wheat flour - how much will the dough.

In the filling:

• feathers of young onions - 2 small bunches;

• seven boiled eggs.

Cooking Method:

1. Grain yeast dissolve in slightly warmed milk until completely dissolved. Add sugar and salt, add vegetable oil and stir.

2. Then in small portions enter the flour. First, add half a glass and mix it well with a milk-yeast mixture. After that add a little more and mix well. Flour is added until a flexible, elastic dough is obtained.

3. Start the multicooker processor in heating mode and wait ten minutes for it to warm up well. Then turn it off and place the dough into a bowl for 20 minutes.

4. As long as it fits, the filling is prepared. Mix small eggs with finely chopped onions. Season with pepper, lightly salt and mix well.

5. Remove the dough from the slow cooker and divide it into two parts. It is desirable that one of them was smaller.

6. Take the bulk and smooth it over the oil-said cooking bowl. On top of it, level the filling and close it with the remaining, slightly rolled dough.

7. Carefully seal the free edges of both layers together and leave the cake for the distance with the lid closed for another 20 minutes.

8. Next, select “Baking” on the mode panel and cook the onion pie for no more than an hour.

9. For a quarter of an hour before the end, flip the cake over.

10. Give the finished cake a little to suspend in the bowl with the lid open, and only then remove it.

Layer cake with onions and eggs in a slow cooker


• two sheets of yeast-free puff pastry;

• 150 gr. “Dutch” or similar cheese;

• chicken eggs - 5 pieces;

• tablespoon of milk;

• Onion non-coarse feathers.

Cooking Method:

1. Layer puff cake put on the table to thaw.

2. Rinse green feathers, wipe dry and finely chop with a heavy knife.

3. In a separate bowl, mix the grated cheese with chopped onion, raw eggs, and salt. You can add spices to your taste.

4. Roll the well-thawed puffer in two not too thin circles, according to the diameter of the bowl.

5. In the bowl itself, place the parchment paper cut out in a circle, and one circle of dough on it. Then spread out evenly the filling. Try not to fall on the edges of the reservoir, and lay so that the filling around the entire circumference does not reach the edges by about a couple of millimeters.

6. Cover the lined filling with the second circle and gently fasten the edges with your fingers.

7. Beat one yolk with milk and brush the top of the pie with it.

8. Cook the puff pie for one hour by setting the “Baking” mode.

9. Pull the cake out of the slow cooker only after it has cooled slightly.

Pie with onions and egg in a slow cooker on kefir


In the dough:

• 1.3 cups of medium kefir;

• small spoon of soda (without a slide);

• 200 gr. baking white flour;

• incomplete spoon of sugar;

• two fresh, chicken eggs.

In the filling:

• four boiled eggs;

• A small bunch of fresh green onions.

• hard cheese, “Russian” - 150 gr.

Cooking Method:

1. Stir in the slightly heated kefir granulated sugar with the third part tsp. evaporated salt.

2. Add burnt soda, stir thoroughly and leave to stand for five minutes.

3. Pour into the kefir mixture of yolks with whites and whisk well.

4. Without ceasing to beat, enter all flour parts.

5. Smear the bowl with lightly melted butter and place the dough in it.

6. Connect medium-sized sliced ​​onions with finely chopped eggs. Salt, pepper and mix.

7. Spread the stuffing on the dough maker laid out in a slow cooker and even out, lightly “drowning” it with a spoon.

8. Then rub the cheese over the filling on a large grater and start “Baking” mode for one hour.

Fast bulk pie with onions and eggs in a slow cooker


In the dough:

• warm kefir, fatty - 400 ml;

• 15 grams of granulated sugar;

• 2, fresh eggs;

• premium wheat flour - 250 g;

• 9 grams of soda;

• three tablespoons of lean non-aromatic oil.

In the filling:

• one small onion;

• medium bunch of young onions (about 100 gr.);

• four boiled eggs;

• a few sprigs of dill;

• half a tablespoon of sunflower oil;

• 100 gr. "Adygei" cheese.

Cooking Method:

1. Start the slow cooker in frying mode.

2. Mix small-sized onion feathers with a chopped knife or dill scissors.

3. Add the shredded onion as small as possible and put everything in the bowl. Pour in vegetable oil and lightly sprinkle vegetables. Put in a deep dish and cool.

4. Then add the finely chopped boiled eggs, mix and season the filling with salt.

5. In a wide bowl, sift flour, add salt and soda. Gradually pour kefir mixed with sugar and knead the dough a little thicker than for the fritters.

6. Pour exactly 1/2 dough into a greased bowl with vegetable fat. Put the whole onion stuffing on it. Spread the Adygei cheese sliced ​​on top of small pieces and fill with the dough that is left.

7. Cook by setting the Baking mode to fifty minutes.

Pie with onions and eggs in a slow cooker


For test:

• one chicken egg;

• sugar;

• three glasses of high-quality wheat flour;

• instant dry yeast - a teaspoon.

For the filling:

• feathers of green, young onions;

• three boiled eggs;

• 200 gr. rice cereal.

Cooking Method:

1. Mix yeast with a spoonful of sugar, a small pinch of salt and pour the mixture with a glass of warm water. Stir in order to dissolve the loose components, add two tablespoons of flour, stir well again and put close to the heat. After 10 minutes, the mixture will begin to bubble and increase in volume.

2. Add a slightly beaten chicken egg to the foaming yeast mixture and, adding in portions all the flour, quickly knead the dough. Shape it with a ball, cover with a towel and remove for half an hour in the heat. 3. Sort out the rice grain from the litter, pour it into the cooking bowl and cover with water, salt it. On the panel, set the option “Warming up” and cook the rice for about half an hour.

4. Put the prepared rice in a colander and wash off the excess gluten with running water, let it go well.

5. Crush onion feathers and lightly crush them. Add the testicles cut into small sized pieces, dried rice and mix well. Salt to taste, for juiciness, you can add a spoonful of melted butter.

6. To keep the bottom of the cake from sticking to the bottom of the bowl, whip it with oiled paper.

7. 1/2 test roll around and put the layer in the bowl on the paper. Spread the filling on top and cover with the same layer.

8. Turn on the slow cooker in Baking mode for an hour and bake the cake.

9. At the end of the process, open the lid, turn the cake over and bake in the same mode for a quarter of an hour.

Pie with onion and egg in a slow cooker - cooking tricks and helpful tips

• When kneading dough on kefir or other dairy products - it is better to mix the ripper with the liquid part, which is then poured in small portions into the flour.

• If, on the contrary, flour is poured into liquid mixtures, the risk of the formation of flour lumps increases. They are badly broken, the dough turns out to be heterogeneous and the quality of the baked product changes accordingly.

• In the stuffing of onions with egg for juiciness, add a few tablespoons of butter.

• The filling will be softer if the onion feathers are slightly kneaded after chopping.

• Remove the onion and egg pie from the bowl only after it has cooled slightly. Hot cake can fall apart.

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