Green Onion and Egg Pie

Ingredients

• Sour cream

  Reduced fat, cultured

  16 oz or 454g

• Butter

  Unsalted

  2 ½ stick or 283g

• Wheat flour

  White, all-purpose, enriched, bleached

  2 ¾ cup or 340g

• Egg

  Whole, fresh eggs

  8 medium or 352g

• Baking powder

  Leavening agents, low-sodium

  ½ tsp or 3g

• Salt

  Table

  ½ tsp or 3g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

Directions

1. Prepare the ingredients for the dough and the filling. Sour cream in jellied dough can be replaced with kefir or natural yogurt. For the filling: boil 12 eggs, cool, peel and chop finely. Green onions (it should be a lot) wash, dry, finely chop, salt to taste. You can add a little black pepper. Mix chopped eggs and green onions in a bowl. The filling is ready. Make the dough: add sour cream, salt, sugar. Mix. Melt the butter. Beat the eggs (2 pcs.) Alternately add melted butter and whipped eggs to sour cream. Add baking powder to flour and pour it into a liquid mixture. Mix well until smooth. It should make a thick mass, like porridge. Grease the baking dish with a piece of butter. You can sprinkle the bottom with breadcrumbs. Pour into the form a little more than half the dough. Carefully lay out the onion and egg filling. Pour the rest of the dough from above, carefully spreading it over the entire surface of the cake. Put the cake in an oven preheated to 400F. Bake for about 35 minutes until golden brown. Let the cake cool to a warm state, cover it with a clean towel, then place it on a flat plate. Cut the cake into portions.