Open Pie with Onion and Egg

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The cottage cheese for the cottage cheese chopped dough should be as dry as possible. To remove excess moisture, you can allow the cottage cheese to drain in cheesecloth for a couple of hours.

Ingredients

Cottage cheese - 3.5 oz
Butter - 3.5 oz
Wheat Flour - 3.5 oz
Salt - a pinch
Scallions - 8.8 oz
Chicken Egg - 6 pieces
Cream - 7 fl oz

Step by Step guide

Step 1

Sift 100 grams of flour and a small pinch of salt into a bowl. Cut 100 grams of cold butter into pieces and add it to the same bowl. Also add the dry cottage cheese. Next, use a knife or a pastry cutter to chop the butter and cottage cheese into the flour until you have pieces the size of a hazelnut or slightly smaller, coated in flour. Then make a well in the mixture and pour in one egg yolk. Gradually incorporate the butter and flour into the yolk using a rotating motion with your fingers to form a dough. If the dough doesn’t come together—this will depend on how moist the cottage cheese is—you can gradually add the egg white. Once the dough forms a ball, slightly flatten it, wrap it in plastic wrap, and refrigerate for at least 30 minutes, or preferably for an hour.

Step 2

Roll out the dough to a thickness of 2–3 mm and place it in the baking dish. Prick the bottom in several places with a fork. To trim the edges, roll a rolling pin over the top of the dish — the edges will be cut and will adhere to the sides, so they won't drop down. Line the dough with parchment paper and fill it with baking beans. It's important to work quickly with the cottage cheese dough — so it doesn't spread before it goes into a preheated oven at 392°F for fifteen minutes. Then, remove the dough from the oven and take off the parchment with the beans.

Step 3

Combine the cream with one egg, a good pinch of salt, and a teaspoon of flour. There's no need to whisk the mixture; simply stir it with a fork.

Step 4

Chop the green onions into small rings. Divide the cream in half, and mix one half with the onions. Spread the onion and cream mixture over the baked crust, then crack four eggs on top, leaving the yolks whole. Pour the remaining cream evenly over the entire surface of the pie, including the yolks.