Green Onion and Egg Pie

Make the dough. Mix the softened butter with the sour cream.

Add the salt, baking powder, and most of the flour, and knead thoroughly with a spoon.

Sprinkle the remaining flour onto a work surface and knead the dough briefly until it absorbs all the flour. Wrap the dough in a bag or plastic wrap and refrigerate for 30 minutes.

Boil the eggs for 10 minutes from the moment the water comes to a boil. Cool by covering with cold water.

Peel the eggs and chop them finely.

Finely chop the green onions.

Melt 50 g of butter in a skillet.

Add the green onions and stir. Cook over low heat for 7–10 minutes.

Season with salt and pepper, add the chopped eggs, and stir to combine.

Taste the filling (it should be just a touch saltier than you'd normally prefer). Add more salt if needed.

Divide the dough in half. Roll one half into a circle about 25 cm in diameter (it will be roughly 1 cm thick). Wrap the dough around the rolling pin and transfer it to a baking sheet lined with parchment paper.

Spread the filling on top, leaving a couple of centimeters around the edge, and smooth it out.

Arrange 50 g of butter, sliced into thin pieces, on top of the filling.

Roll out the second half of the dough 1–2 cm larger in diameter than the first half. Place it on top of the filling.

Pinch the edges of the dough together, folding them upward to seal. Poke several holes in the surface with a fork.

Mix the egg yolk with a teaspoon of water, beat lightly, and brush it over the surface of the pie. Bake in an oven preheated to 200°C for 30–40 minutes.

The pie comes out a beautiful golden color.

Delicious both warm and cold.