Tarragon Pie

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Tarragon is an herb with a bold character and a summery aroma. As a filling for pies, it is an excellent choice: tarragon adds liveliness to the flavor and retains its color, as prolonged baking in dough usually doesn't help with freshness and brightness. This 'green' pie is delicious to enjoy at the beginning of a meal, paired with sulguni cheese, whether it's smoked, regular, or in the form of thin flatbreads.

Ingredients

Matsoni - 17 fl oz
Chicken Egg - 5 pieces
Whole egg - 1 piece
Butter - 2.5 oz
Baking Powder - 0.4 oz
Wheat Flour - 21.9 oz
Salt - ½ spoons
Tarragon - 3 bunches
Scallions - 1 bunch

Step by Step guide

Step 1

Prepare the dough. Whisk 2 eggs until frothy, then add matsoni, baking powder, salt, and 50 grams of melted butter, mixing well. Continue to knead the dough, gradually adding flour. The dough should be soft, smooth, and pliable. Place the dough in a bowl, cover with plastic wrap, and let it rest for 15–20 minutes.

Step 2

Chop the green onions and sauté them in a skillet with two tablespoons of butter until they become tender.

Step 3

Remove the leaves of the tarragon along with the tender top part of the stem, discarding the rest. Coarsely chop the tarragon and add it to the pan with the onions, heating it while stirring for 2 minutes. Let it cool.

Step 4

Hard-boiled eggs should be chopped into small cubes and mixed with the cooled filling. Season with salt.

Step 5

Divide the dough into two portions. Evenly spread one portion on a greased rimmed baking sheet, allowing the edges of the dough to hang slightly over the sides (you can flatten the dough with your hands, greased with oil, instead of using a rolling pin).