Savory Pastries with Ramson and Egg

Measure the specified amount of warm water into a tall glass or cup and dissolve the dry yeast in it. For those without scales, 4 g of dry yeast is equal to a teaspoon with a small mound. Move the cup with dissolved yeast to a warm place. After 10-15 minutes, foam will rise in the glass, indicating that the yeast has reacted, and you can proceed with the dough kneading.

Take a convenient wide bowl or pot and sift the flour into it, along with salt and sugar. Distribute the flour from the center to the edges, creating a well. Pour the vegetable oil into the well.

Pour the water with yeast into a funnel with oil.

Carefully gather the flour from the edges of the bowl into the center, slowly combining it with the liquid. Start kneading the dough in the same bowl. Try to collect all the flour from the sides so that you don't have to add more while kneading. Since the flour may vary slightly from variety to variety, you may need to add a little more, literally 1 tablespoon. However, I didn't add anything to not make the dough too heavy with flour.

After kneading the dough in the bowl, you can transfer it to a cutting board and knead it with your hands until smooth. Don't hesitate to knead the dough well, for about 7-10 minutes. Yes, your hand may get tired over time, but try your best and put maximum effort into this step.

And now the dough needs to rise. There is plenty of information on the internet that the dough needs to be covered with a towel and placed next to a radiator, turned-on oven, or another source of heat. But not everyone has such suitable conditions, and for example, in the spring, when the radiators are turned off, there is no such warm source anymore. Over time, I found the optimal solution for myself and I'm sharing a little trick with you: boil water in a saucepan or pot, place a container with water in the oven and slightly open the lid. Place the bowl with the dough nearby, covered with plastic wrap or a kitchen towel. Close the oven and in about an hour or an hour and a half, the dough will rise perfectly, thanks to the warm steam from the saucepan.

Boil the eggs until hard-boiled in well-salted water, so that the shells don't crack. Pour cold water over the cooked eggs to cool them down faster. Cut the eggs into small cubes of the same size.

Thoroughly wash a large bunch of ramson (100-120 grams) to remove any dust and sand. Shake off any drops of water and finely chop with a knife.

Mix the diced eggs with the chopped ramson. Add salt and pepper to taste.

The dough should increase in size by 2-2.5 times, become porous and light.

Divide the dough into 10-11 balls. For convenience, I used a scale and each ball weighed 66-70 g. Place the balls on a board, at a sufficient distance from each other, and cover them with a towel. Leave for 15-20 minutes.

The size of the balls will noticeably increase and you can start shaping the pies.

Shape the dough into a flat cake using your hands, add a sufficient amount of filling, and seal the edges to form a pie. You can seal the pies in a decorative way, making a beautiful braid or another pattern. I simply pressed the edges together.

Place the pies seam-side down (if the edges are not decorative) on a baking sheet lined with parchment paper. Leave space between the items so that they have room to expand while baking. Beat a small egg in a glass or coffee cup and brush each pie with a brush.

Bake the pies quickly: from 15 to 20 minutes in a well preheated oven to 200-210 degrees Celsius. If the items do not turn golden after 20 minutes, bake them for an additional 5-7 minutes until fully cooked.

I recommend placing the pies in a deep bowl and covering them with a towel to allow them to cool. But I often find it very difficult to wait for these beautifully browned beauties to cool completely, as they disappear instantly!