For an open pie, you will need sand dough and filling. First, let’s deal with the dough. I prefer sand dough for such pies.
Ingredients
Serves: –+
- For dough:
- Creamy margarine 100 g
- Wheat flour 2 cup
- Sugar 3 tablespoons
- Egg 2 pieces
- Salt ½ teaspoon
- Baking soda ½ teaspoon
- For stuffing:
- Leeks 400 g
- Egg 1 piece
- Cheese 50 g
- Sour cream 20% 100 g
- Parsley few sprigs
- Salt
Per serving
Calories: 3,050 kcal
Proteins: 70.0 g
Fats: 118.9 g
Carbohydrates: 436.1 g
Method
Cut the margarine with a knife, mix it with a cup of flour, and rub it together. Then add salt, sugar, and another cup of flour, and again rub everything with your hands to a fine crumb.
Beat in the eggs and knead the dough quickly. Wrap the dough in cellophane and place it in the refrigerator for at least 30 minutes.
Peel leeks, chop finely, and fry, salted, in vegetable oil.
Egg mixed with sour cream.
Take the dough out of the refrigerator. Spread two-thirds of the dough with your hands on a heatproof mold. Place the onions, pour the sour cream mixture over them, and sprinkle with cheese and chopped parsley. You can scatter a few small balls of dough on top. Bake in the oven for 35 minutes at 180°.
