Tarragon Pie

Ingredients

• Matsoni 15 fl oz
• Chicken Egg 5 pieces
• Whole egg 1 piece
• Butter 0 oz
• Baking Powder 0 oz
• Wheat Flour 20 oz
• Salt ½ spoons
• Tarragon 3 bunches
• Scallions 1 bunch

Step-by-Step Guide

Step 1

Prepare the dough. Whisk 2 eggs until frothy, then add matsoni, baking powder, salt, and 50 grams of melted butter, mixing well. Continue to knead the dough, gradually adding flour. The dough should be soft, smooth, and pliable. Place the dough in a bowl, cover with plastic wrap, and let it rest for 15–20 minutes.

Step 2

Chop the green onions and sauté them in a skillet with two tablespoons of butter until they become tender.

Step 3

Remove the leaves of the tarragon along with the tender top part of the stem, discarding the rest. Coarsely chop the tarragon and add it to the pan with the onions, heating it while stirring for 2 minutes. Let it cool.

Step 4

Hard-boiled eggs should be chopped into small cubes and mixed with the cooled filling. Season with salt.

Step 5

Divide the dough into two portions. Evenly spread one portion on a greased rimmed baking sheet, allowing the edges of the dough to hang slightly over the sides (you can flatten the dough with your hands, greased with oil, instead of using a rolling pin).

Step 6

Place the filling, cover with a second piece of dough, and pinch the edges together in a braid.

Step 7

Brush the surface of the pie with egg yolk and bake in a preheated oven at 390°F for about 15 minutes.