Carrot and Egg Pie
Description
If you’re tired of boring baked goods, I suggest making a carrot and egg pie in the shape of a braid. The finished pie is not only beautiful, but its taste and aroma will tempt anyone. You can vary the filling as you wish, as well as the shape of the pie. The dough is very easy to work with, and I hope my recipe will come in handy. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Combine the milk with water, gently heat and add 0.5 tbsp sugar and yeast. Stir and let stand until foam appears.
- 3
Step 3
Beat one egg with salt and the remaining sugar.
- 4
Step 4
Add melted and cooled margarine and vegetable oil.
- 5
Step 5
Add the foamed milk.
- 6
Step 6
Stir everything together and add the flour in portions.
- 7
Step 7
Knead the dough until it no longer sticks to your hands. Shape it into a ball, brush it with vegetable oil, cover, and set it aside to rise in a warm place.
- 8
Step 8
For the filling, grate the carrot on a coarse grater.
- 9
Step 9
Sauté in vegetable or butter until soft.
- 10
Step 10
Boil the eggs, grate them, and add them to the carrots.
- 11
Step 11
Add salt to taste and mix everything together. The filling is ready.
- 12
Step 12
By this time the dough has already risen; it needs to be kneaded and allowed to rise again.
- 13
Step 13
Roll out the dough into a rectangle, about 4‑5 mm thick. Place the filling in the center. Cut the side portions of the dough into strips as shown in the photo.
- 14
Step 14
Alternately intertwining the strips of dough, form a braid. Let the finished braid rest in a warm place for 20–30 minutes to rise, then brush with egg yolk and bake at 200 °C for about 30 minutes.
- 15
Step 15
The carrot and egg pie is ready. Let it cool, then slice and serve.
- 16
Step 16
The pastry is ready. Serve with tea.