Herbs and Egg Filling (for Savory Pastries)
by Editorial Staff
Delicious, light filling of green onions, dill, parsley and eggs.
Ingredients
- Green onions – 800 g
- Dill + parsley – 600 g
- Eggs – 3 pcs.
- Vegetable oil
- Salt
Directions
- All the greens are thoroughly washed and cut.
- Fry onion and herbs in portions. Transfer the fried portions to a cauldron or a saucepan with a thick bottom.
- Add salt and simmer over low heat for 15 minutes. Turn off the stove and leave the greens to cool.
- Finely chop the boiled eggs.
- Mix eggs with cooled herbs, add one raw egg, carefully move.
- We check the filling of herbs for taste – you can add ground pepper or spicy herbs. The herb and egg filling is suitable for pies, pies, pies and other savory pastries. Boon appetit!
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