Pirog or covered pie with spring onions and eggs

Ingredients for 6 servings:

• 400 g flour
• 200 g crème fraîche
• 100 g butter, soft
• 1 egg(s)
• 1 egg white
• ½ tsp salt
• 1 tsp baking powder
• Flour for the work surface
• 6 eggs
• 1 bunch of spring onions
• 50 g butter
• salt and pepper
• 1 egg yolk
• 1 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

vegetarian and very tasty, according to a Russian recipe

For the dough, mix the softened butter with the crème fraîche and salt until smooth. Stir in the whole egg and egg white. Sift the flour with the baking powder over the dough and knead into a smooth dough. Wrap in cling film and refrigerate for one hour. In the meantime, prepare the filling. To do this, hard-boil the eggs in salted water, then drain and let cool. Rinse the spring onions, shake dry and cut into small rings. Peel and finely chop the eggs. Melt the butter in a non-stick pan and sauté the spring onions over medium heat. After five minutes, add the chopped eggs and mix well again. Preheat the oven to 180°C (top/bottom heat). Remove the dough from the refrigerator and divide it into two pieces. Roll out one piece on a floured surface until it is 25 cm in diameter. Wrap this around a rolling pin and transfer it to a baking tray lined with baking paper. Spread the filling over the dough circle, leaving a 1-2 cm border free. Roll out the second dough piece in the same way and place it on top. Fold the edges under. Pierce the top of the cake several times with a fork to allow steam to escape during baking. Place the baking tray on the middle rack and bake for 30-35 minutes.