Pasties with Green Onions and Eggs
Pasties
with Green Onions and Eggs
Yeast
dough: 600 g (1 Ib 5 oz) For the filling: 300 g (10 oz) green onions, 3 hard-boiled
eggs, 2 egg whites, 2 tbsp. melted butter, salt and ground black pepper to taste.
For the surface greasing: 2 egg yolks.
Make
a long roll of dough, cut it into pieces of equal size and roll them out into
rounds. Put in the centre of each round the filling of minced green onions with
chopped boiled eggs and one uncooked egg (for binding), and season it with salt
and pepper. Pinch the edges tightly shaping the pasty into a boat. Brush the
surface with egg yolk and bake at 356° to 392° F. The same method applies to
the pasties filled with meat, cabbage or mushrooms, but they can also be cooked
by the method of deep-fat frying.
