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Yeast dough pies with green onions and eggs

Yeast dough pies with green onions and eggs

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A short 45-minute drive from Tartu, on the shores of Lake Peipsi, there are three wonderful villages: Varnja, Kasepää, and Kolkja. Originally, the villages were almost exclusively inhabited by Russian Old Believers. Today, they are home to the descendants of the founders, as well as people from other parts of Estonia who appreciate the unique culture, peace, and customs of this place.
I have liked these places since my youth, with their exotic onion garlands, beds raised high due to frequent flooding, dried fish, boathouses, and, of course, the obvious proximity to the great Lake Peipsi, all of which make these villages unique.
There is no point in writing about what these villages are like here. Many books have been written about them, and the best thing would be to go there yourself, stay there for a while, and experience the uniqueness of that area.
Books have also been published about the food culture of the Peipsi region, and it has been covered in various media publications. I would like to introduce you to some delicious and special pies that I have never had anywhere else. What makes these pies special is that I did not make them myself in my Tartu kitchen, but they were made at my good friend’s home in Kasepää, making this recipe especially authentic for me. I hope you make these pies at home and get the right flavor nuances, or you will have the pleasure of tasting these pies made by locals while visiting these places by Lake Peipus.

Preparation time: About 1 hour
Level: Not too difficult
Quantity: 16-20 pies

Ingredients:
Dough:
250 ml milk
12 g dry yeast
1 tbsp sugar
1 egg
1 tsp sea salt
75 g butter
500 g flour

The dough is universal and can be used to make both savory and sweet pies, such as pies with minced meat and egg filling.

Filling:
300 g green onions
5 eggs
Sea salt and black pepper to taste
15g butter

Preparation:

  1. Dissolve the yeast and sugar in warm milk. The milk should be warm rather than hot. Otherwise, the yeast will die.
  2. Let stand for 15 minutes. The yeast-sugar-milk mixture should bubble.
  3. Add 1 egg and salt.
  4. Grate the butter with a coarse grater. Mix everything well. Knead the dough, gradually adding flour. When the dough absorbs enough flour, it will become elastic and will not stick to your hands.
  5. Take a large bowl and fill it with ice water. Dip the dough in the water and leave it for at least 10-15 minutes. The ice water will pause the rising of the dough. If you prepare the pie filling in advance, you do not need to dip the dough in ice water.
  6. At the same time, prepare the filling. For the filling, boil the eggs and cut them into cubes. Finely chop the onion. Throw a piece of butter into a frying pan. Put the onion in the pan and sauté for 5 minutes, stirring. Remove the pan from the stove.
  7. Add the eggs, salt, and pepper to the onions. Mix.
  8. Sprinkle the work surface with flour, place the dough on it, and knead until it no longer sticks to your hands. Divide the dough into 16-20 parts.
  9. Roll the piece of dough into a small circle and add the filling. Join the edges. Place on a baking sheet covered with baking paper, “seam” side down.
  10. Brush with egg yolk and sprinkle with sesame seeds. Bake at 200°C until golden brown
    Ready!!
Kedgeree

Kedgeree

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A dish originating from India, brought to Europe by the Victorians in the 19th century. This meal is very simple and extremely flavorful. It consists of rice and fish cooked with spices—most often smoked fish. The flavors are enriched with onions, garlic, tomatoes, lemon juice, and a few Indian spices. Today, it is often prepared using store-bought English curry powder.

Preparation time: 1 hour
Level: Easy
Serves: 4

Ingredients:
One hot-smoked cod (haddock or another white fish also works well; nowadays this dish is also made with salmon or other fish)
150 g basmati or long-grain rice, rinsed to remove starch and cooked
Juice of 2 medium lemons
About 20 cherry tomatoes, halved or quartered
1 large onion, finely chopped
2 medium garlic cloves, finely chopped
1 tablespoon yellow mustard seeds
2 heaping teaspoons English curry powder
50 g butter for sautéing
5 eggs, boiled for 10 minutes and cut into quarters
1 red chili, sliced
A handful of parsley or cilantro for serving
Sea salt and black pepper to taste

Instructions:

  1. Remove the bones from the cooked or smoked fish. Do not break the fish into very small pieces.
  2. Rinse the rice thoroughly in cold water to remove the loose starch. Season the cooking water lightly with salt, bring it to a boil, then lower the temperature to a minimum and let the rice simmer for about 10 minutes. Make sure the rice doesn’t overcook and turn mushy. Let the cooked rice cool to stop further cooking.
  3. Boil the eggs for 10 minutes so they’re hard but not overcooked.
  4. Chop the onion and garlic and sauté them in butter for a couple of minutes. Add the mustard seeds and sauté for about another minute.
  5. Chop the tomatoes and add them to the mixture.
  6. Squeeze the lemons and add the juice to the dish.
  7. Add the fish and rice, gently mixing everything together. Season with salt and pepper, keeping in mind that the fish is already salty.
  8. Cut 3 of the eggs into quarters and gently fold them into the dish, trying not to break them up.
  9. Cut the remaining 2 eggs into quarters and use them for serving.
  10. Garnish with fresh cilantro or parsley leaves.
    Ready!!
Okonomiyaki – Kansai style

Okonomiyaki – Kansai style

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Okonomiyaki is considered a Japanese savory pancake. The main additions are chopped fresh cabbage, often meat, fish, and seafood. After frying, the pancake is covered with a special sauce that resembles a bit of BBQ sauce. Japanese mayonnaise is also added, if desired, along with tuna flakes, pickled ginger, seaweed pieces, and green onions.
There are broadly two different types of Okonomiyaki: the Kansai or Osaka type and the Hiroshima type. I made the Kansai type for New Year’s Eve in 2024.

Preparation time: About 20 minutes
Level: Rather easy
Quantity: For two

Ingredients:
One small juicy fresh cabbage, root removed and cut into thin strips with a knife
2 large eggs
100 g flour
Sea salt and black pepper to taste
8 slices bacon
4-6 tbsp okonomiyaki sauce
5-6 tbsp Japanese Kewpie mayonnaise
A little tuna flakes
A little dried wakame seaweed
A small handful of chopped green onions
0.25 tsp sea salt and a pinch of black pepper to taste
2-3 tbsp cooking oil for frying

Okonomiyaki sauce
3 tbsp oyster sauce
1 tbsp Worcestershire sauce
1 tbsp ketchup or tomato paste
1 tsp sugar

Preparation:

  1. Chop the cabbage into thin strips.
  2. Mix the flour, sea salt, black pepper, eggs, and mix until smooth.
  3. Add the chopped cabbage to the mixture and mix until the cabbage is evenly mixed with the batter.
  4. Heat the cooking oil in a heavy-bottomed pan over medium heat.
  5. Place two slices of bacon in the pan, add ¼ of the cabbage batter, and press with a spatula to the width of the bacon slices. Cover with a lid and fry for 3-5 minutes until the bacon is browned.
  6. Cook all four pancakes in this way.
  7. While the pancakes are frying, prepare the sauce. To do this, mix together the oyster sauce, Worcestershire sauce, tomato paste or ketchup, and sugar in a bowl.
  8. When the pancakes are ready, place them on a plate with the bacon half on top and spread generously with the okonomiyaki sauce. You will need a little more than one tablespoon of sauce per pancake.
  9. Make stripes over the sauce with Japanese mayonnaise and decorate as desired.
  10. Sprinkle with chopped green onions and, if desired, dried tuna flakes, and dried wakame seaweed strips, and serve with pickled ginger.
    Ready!!
Minchee

Minchee

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Minchee is a Chinese dish of Macau origin. It is easy to prepare and very tasty, although not commonly found in food establishments. This dish is typically made from high-quality ground beef or a mixture of ground beef and pork. The minced meat is fried with onions, and often includes chopped potato pieces and sometimes mushrooms. It is usually served with rice, and sometimes topped with a fried bull’s eye egg, known as Minchee chow dan. The roots of this dish can be traced back to the 16th century, and it is considered the national dish of Macau.
I prepared this food from the wonderful ground beef from Roosika farm.

Preparation time: About 45 minutes
Level: Easy
Quantity: for two

Ingredients:
500 g of high-quality minced beef or a mixture of minced beef and pork
1 large onion finely chopped
2-3 green onions chopped into larger pieces
2-3 medium garlic cloves chopped
2-3 medium potatoes chopped into small pieces
2 tablespoons of cooking oil for browning the minced meat
2 eggs for frying bull’s eyes
4-5 tbsp Hoisin sauce
3 tablespoons of light soy sauce
1 tablespoon of dark soy sauce
Ground black pepper to taste
2/3 cup basmati rice
Green onions to serve.

Preparation:

  1. Finely chop the onion and garlic and the green onion.
  2. Peel the potatoes into pieces about 5 mm in size and fry lightly with a little cooking oil until the potatoes are semi-soft.
  3. Boil the rice. Rinse the rice under cold running water to remove the starch. Pour the rice into a thick-bottomed pot, add 2/3 of a glass of water, bring to a boil, reduce the heat to a minimum, and let the rice simmer until the water is absorbed, about 8-10 minutes. Fluff the rice with a fork and use when serving the food.
  4. Heat cooking oil in a wok and lightly brown chopped onion and garlic. Add the minced meat and while browning, shred the minced meat with a fork.
  5. Brown the minced meat, onion and garlic for a few minutes on medium heat.
  6. Add potatoes and green onions and fry until the potatoes are completely soft, season with black pepper. Be careful with salt. The sauce is salty and the food probably doesn’t need extra salt.
  7. In a bowl, mix the prepared sauce from Hoisin sauce and soy sauces.
  8. When the minced meat is browned and the potatoes are soft, pour the sauce over the meat and mix well
  9. Fry two bull’s eyes eggs in a separate pan, lightly season the eggs with sea salt and black pepper.
  10. When the sauce has thickened and no longer flows, place the rice on the bottom of the bowl or plate, a layer of minced meat on top of the rice, and the bull’s eye on top.
    Add the white part of the chopped green onion, finely chopped.
    Ready!!
Egg butter

Egg butter

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A very common food in Estonia and Finland. It is also found here and there on food tables throughout Northern Europe. In Finland, egg butter is served with Karelian pies, in Estonia, egg butter is a typical Easter food.

Preparation time: about 20 minutes
Level: Easy
Serves: four or more

Ingredients:
8 hard-boiled and cooled chicken eggs
200 g room temperature butter
Sea salt for seasoning

A handful of finely chopped chives, if desired
Good bread or black bread to serve

Preparation:

  1. Hard boil the eggs, about 6-7 minutes. Cool under ice-cold water. Peel the eggs and break them into pieces with a fork. You can press the egg with a fork into relatively small pieces, but you can also leave larger pieces – it’s a matter of taste.
  2. Using a fork, mix room-temperature butter into the egg mixture and season with sea salt
    If desired, add a handful of finely chopped chives. Serve with good bread, which you can toast nicely in a dry pan, or with fresh black bread.
    Ready!!
Smoked fish and potato casserole

Smoked fish and potato casserole

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A dish that I remember from my childhood. Grandma made it occasionally when she managed to get smoked silver hake or cod from the market. This dish consisted of fried potatoes placed in a baking dish alternately with pieces of smoked fish and topped with an egg-whipped cream mixture and baked to a nice golden brown. I also added cheddar cheese, fresh parsley, and capers to the food. The result was food that was both nostalgic and somewhat innovative.

Preparation time: about 1.5 hours
Level: Easy
Serves: four

Ingredients:
6-7 medium potatoes, washed and peeled
1 hot smoked silverfish, cleaned and de-boned, and chopped
4 eggs
400 ml of whipped cream
150 g of finely grated cheddar cheese
A handful of fresh parsley chopped
2 tsp capers
Freshly ground black pepper and sea salt to taste
Cooking oil for frying potatoes

Preparation:

  1. Wash the potatoes and slice them thinly. Fry the potato slices in a pan on both sides in a single layer until the potatoes are golden brown.
  2. Clean the smoked fish and chop it. Grate cheddar and chop parsley.
  3. Place a layer of patties on the bottom of the baking dish, then add pieces of smoked fish, some parsley, capers, and about 1/3 of the grated cheddar and season with salt and pepper
  4. In the same way, stack the next layer. For the last layer, put a layer of potatoes.
  5. Beat the eggs and whipped cream until smooth, season with salt and black pepper, and pour the mixture onto the potato-fish mold so that it is exactly covered. If the sauce is a little lacking, it’s okay. Keep cooking, it will be delicious anyway.
  6. Place the mold in the oven at 200 degrees C and bake until the casserole is evenly golden brown and the potatoes are completely soft.
  7. Before serving, you could let the casserole stand so that it firms slightly, then you can cut the casserole nicely into pieces and serve. Before it stands, this soft and fragile fish casserole can fall apart slightly, which of course does not spoil the taste.
    Ready!!
An egg in a basket

An egg in a basket

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This is a food that probably most Estonians know as the Birmingham egg. As much as I’ve searched, I haven’t been able to find any connection to this dish with Birmingham. In other parts of the world, this food is known by many names, from “eggs in a basket” to “pirate eye”.
Be that as it may with the name, in any case, for me it is a nostalgic childhood dish, which is a very tasty and hearty breakfast. It would be ideal to make it with good quality bread, for example, some type of sourdough farm bread, from which a sturdy slice is cut, a 4-5 cm piece is cut out from the middle so that a hole is formed in the middle of the bread slice. The bread is fried and an egg is placed in the middle so that the egg yolk remains intact. In this way, the bread is fried together with the egg on both sides until the egg reaches the desired level of doneness.

Preparation time: 15-20 minutes
Level: Easy
Serves: two

Ingredients:
Two to four slices of bread about 2.5 cm thick
Two or four larger eggs
2-3 tablespoons cooking oil for frying
Sea salt and black pepper to taste.

If desired, tomatoes, green salad, and herbs for serving.

Preparation:

  1. Cut slices about 2.5 cm thick from the dough
  2. Cut a 4-5 cm hole in the middle of each slice.
  3. Heat cooking oil in a pan to medium heat, place the bread slices in the pan with oil.
  4. Drop one egg into the hole cut in each loaf. Fry the bread and egg for about 1.5 minutes.
  5. Carefully turn the egg over so that the egg does not break.
  6. Fry the bread and egg on the other side as well.
  7. Transfer to a plate, add salad, herbs, and tomato slices if desired.
    Serve immediately.
    Ready!!
Dog bisquits

Dog bisquits

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This is my first attempt at making suitable dog treats. I was inspired to make them by my friend Bruno, who came to spend his summer vacation with me. I thought about what things a dog might like and taste. I also thought about Bruno’s taste preferences. The choice fell on the liver, which is always to the taste of their preferences, so the cookies were made in such a way that the main flavor is the chicken liver, and the peanut butter and banana help to strengthen the taste and give it its nuance. In order to keep the cookie dough together, oatmeal and an egg have been used.
Bruno liked this combination.

Preparation time: About 30 minutes
Level: Easy
Quantity: 40 cookies

Ingredients:
100 g of chicken liver
100 g or a little more oatmeal
Half a banana
1 egg
1 heaped tablespoon of peanut butter

Preparation:

  1. Blend the chicken liver with peanut butter, banana, and egg in a food processor until smooth.
  2. Stir in the oatmeal. Mix the dough until smooth
  3. Use a spoon to place the small balls on a baking sheet covered with baking paper.
  4. Bake at 180 degrees C for 6 minutes.
    Let the cookies cool and store them in an airtight container.
    Give as a treat to your favorite.
    Ready!!
Danish butter bisquits

Danish butter bisquits

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Classic butter cookies originated in Denmark, whose main components are butter, flour, sugar, and egg. Historically Danish butter has exceptional quality. Occasionally vanilla sugar is added to give the cookies a better taste. Sometimes these cookies are covered with sugar, sometimes chocolate icing is used. These cookies are known mainly in Europe and Asia, but these times also in the US. Danish butter cookies are dry in texture.

Preparation time: 15 minutes mixing the dough, about 1-hour baking cookies
Level: Easy
Quantity: about 60 cookies

Ingredients:
375 g room temperature 82% butter
200 g of powdered sugar
1.5 teaspoon of vanilla sugar
3 scrambled eggs
400 g wheat flour
100 g of potato- or cornstarch

Preparation:

  1. Beat with room temperature or powdered sugar to a beautiful white foam.
  2. Add the egg yolks one by one and whisk the batter after adding each egg.
  3. Add flour and starch and mix the dough until smooth.
  4. Transfer the dough to a piping bag with a larger nozzle and pipe cookies about 2.5 cm in size on a baking sheet covered with baking paper. Alternatively, the dough can be made into balls and flattened in a baking pan, or thin sausages can be made from the dough, which can be rolled into pretzels or baked as is.
  5. Bake at 180 degrees for 10-15 minutes until the cookies turn slightly brown around the edges.
  6. Cool the cookies on a wire rack or plate and store them in an airtight jar. In Denmark, these cookies are sold in a tin cans.
    Ready!!
Karelian pies (karjalanpiirakka)

Karelian pies (karjalanpiirakka)

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Karelian pies are a traditional Finnish dish. Originally, created in the Karelia region, the recipe has spread all over Finland and also in Finland’s neighboring countries, including Estonia. It is an open pie made of rye-wheat flour with a thin base, which can be filled with different ingredients. Initially, barley porridge was used as a filling, later potatoes buckwheat porridge, turnip, rice, millet or carrots. Today, perhaps the most traditional fillings are rice porridge and a mixture of rice porridge with cooked and grated carrots. In Finland, it is common to eat Karelian pies, which, in addition to the filling, are also covered with egg butter (munavoi), which is spread in thick layer to already baked and cooled pies.
It was also considered to name Karelian pies the national dish of Finland, but rye bread won the voting. This is a very nice and crispy pie, which is not very difficult to make. As the pie cools and stands, the crust becomes a little softer, remaining just as delicious.

Preparation time: 45-60 minutes preparation of fillings and dough, 15 min of baking
Level: Medium
Quantity: 14 Karelian pies

Ingredients:
Dough:
200 g of rye flour
100 g wheat flour
5 g of sea salt
About 150 ml of water
30 g of melted butter

Rice porridge filling:
200 g of porridge rice or long grain rice
700 ml of milk
50 g of butter
Sea salt for seasoning

Rice porridge-carrot filling:
500 g of carrots
1/3 of the amount of prepared rice porridge
Sea salt for seasoning

Egg Butter:
6 eggs
150 g room temperature butter
Sea salt for seasoning
A little black pepper if desired

100 g of melted butter for greasing the pies

Preparation:

  1. Prepare the dough. Mix together rye and wheat flour, water, salt and melted butter.
  2. Knead the dough lightly. The dough is quite sticky when liquid, add flour if necessary until the dough has the consistency of pliable clay. Make a ball out of the dough, wrap it in plastic wrap and place it in the refrigerator to wait for your next step.
  3. Prepare rice porridge and boil carrots. Peel the carrots if necessary, just boil them in water, add a little salt and boil them until they are soft.
  4. Prepare rice porridge. Mix the rice, milk and a little salt and butter together and cook over low heat, stirring frequently, until the rice is soft.
  5. To prepare the rice porridge-carrot filling, coarsely grate the carrots and mix half with the rice porridge.
  6. Form a cylinder of dough and cut it into 14 pieces of the equal size. Roll the pieces of dough into ovals about 2 mm thick.
  7. Place a large spoonful of filling in the center of each oval. Fold the edge of the dough so that an open pocket is formed. Start from the edges, fold the edges between your fingers in a form of wave. Fold the dough after every 3-4 cm so that an open pocket is formed which containes the filling. Place the ready folded Karelian pie on a baking pan lined with baking paper.
  8. Bake at maximum heat, ideally at 300 degrees C for about 15 minutes until the filling begins to brown very lightly in places. It is very important to use highest temperature possible. This method results in crispy and delicious pies.
    Ready!!

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