Paleo Spring Onions and Egg Pies

This recipe for a savoury bake is quite flexible, and allows to make grain, starches, dairy, legumes, nuts, sugar, yeast and gums free individual pies/buns or pastries with different fillings. I used spring onions and hard-boiled egg filling to make light and delicious snack. The dough for this bake is my favourite easy bread dough, which can be baked as bread in variety of shapes and sizes, and is also very handy to bake different types of savoury products, including large pies or tarte tatins. This time I have made 1.5 portion of the dough to bake 10 individual pies or pastries, depending on your preferences. Baking individual pies in disposable aluminium foil tins is easier in terms of dough manipulation, compared to making individual pastries.

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Ingredients:

dough

  • 225g apple puree (I used blended pure apple pie filling from the can)
  • 3 eggs
  • 150g pumpkin seeds, ground (can be replaced by ground sunflower kernels or almond meal)
  • 30g ground chia seeds
  • 75g golden flaxseed flour
  • 7g baking soda
  • 8g sea salt
  • level tea spoon of cumin powder
  • 2 tea spoons of my own garlic and chilli preserve, optional (can be replaced by garlic powder or any commercial seasoning paste with the ingredients you can tolerate)

extra

  • coconut oil to grease aluminium foil individual tins
  • extra egg for an egg-wash
  • sesame seeds (optional)

filling

  • bunch of spring onions
  • 4 hard-boiled eggs
  • 1 table spoon of olive oil
  • 1 table spoon coconut oil
  • sea salt and ground pepper for seasoning

Preparation:

filling

  • wash and chop spring onions
  • heat olive and coconut oil in a pan
  • gently saute spring onions, until they are soft, season with salt and pepper in the process
  • chop hard-boiled eggs
  • mix them with sautéed spring onions
  • check the seasoning and use more salt if necessary

dough

Step by step dough preparation can be found here. The dough is soft in texture, but very easy to handle with wet hands. It is very flexible and easy to manipulate.

  • to bake individual pies grease 10 disposable aluminium tins
  • always wet your hands and baking paper for dough manipulation with water
  • divide the dough into 10 pieces, shape each piece as a ball or disc (each piece around 66g)
  • spread the piece of dough into flat disc in round shape

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  • when making pies place the dough into a tin and push the dough down and to the sides to have even thickness of the dough on the bottom and on the sides
  • fill the pocket with filling, gently push and press the filling down

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  • arrange the edges of the dough on the top
  • brush with egg-wash
  • sprinkle with sesame seeds (optional)

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  • to make individual pastries spread the dough into oval shape
  • place the filling in the middle

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  • pull the sides of the baking paper up

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  • push the edges of the dough together, close all the gaps

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  • smooth the closing with wet fingers
  • separate the pastry from baking paper
  • turn the pastry upside down and place on a lined baking tray
  • brush with egg-wash twice
  • decorate with sesame seeds (optional)

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  • bake in preheated to 170C fan-forced oven, baking time depends on how thick the dough layer is, my pies and pastries were ready in 30 minutes

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Pies or pastries with spring onion and egg filling are my favourite. Fresh salmon with leek and cooked chicken with sautéed vegetables buns are nice, but egg and spring onions pies have the most tender taste, where the dough and the filling compliment each other.

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