On weekends, especially in winter, I usually make recipes with yeast dough. If I have a free day at home, I try something simple that doesn’t take up my whole afternoon. This onion pie is quite quick for a yeast recipe, doesn't require many ingredients, and makes a great snack to serve right out of the oven.
Quick Info
Total time: 1 hour and 40 minutes
Preparation time: 15-20 minutes
Rising time: 45-60 minutes
Baking time: 25-30 minutes
Servings: 2-3
Difficulty: easy
Recipe type: savory pie, winter snack
Ingredients
For the dough:
250 g all-purpose flour (I used bread flour, but any type works)
1/2 packet dry yeast (about 3-4 g)
1 teaspoon sugar
1/2 teaspoon sea salt
170 ml lukewarm water
1 tablespoon olive oil
For the filling:
2 small white onions
2 small red onions
2 tablespoons oil for sautéing the onions
2 tablespoons ketchup (or slightly spicy chili sauce, if preferred)
Instructions
1. Start with the yeast mixture. Place the yeast, sugar, and a teaspoon of flour in a cup. Add 100 ml of lukewarm water and mix. Let it sit for 10 minutes until it forms a foam on the surface.
2. In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Begin to knead by hand, gradually adding the remaining lukewarm water (about 70 ml). When the dough starts to come together, incorporate the oil.
3. Knead until the dough no longer sticks to your fingers. It should be slightly softer than bread dough but workable. Dust with a little flour, cover the bowl with a towel, and place it in a warm spot, away from drafts, for 45-60 minutes.
4. While the dough is rising, peel the onions and slice them thinly. Heat the 2 tablespoons of oil in a pan and sauté the onions over medium heat until they soften and turn slightly golden. You don’t need to caramelize them too much, just enough to mellow their flavor. Let them cool.
5. When the dough has risen, sprinkle a little flour on the work surface and turn it out. Roll it into a rectangular sheet, not too thin. On one half of the surface, spread the sautéed onions, and on the other half, spread the ketchup.
6. Fold the dough over the filling. Press the edges well with your fingers, then fold it again (for example, in thirds, like a wallet). Gently flatten it with your palm to even it out. You can press the edges with a fork, but using your hands works too.
7. Place the pie on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F). Bake for 25-30 minutes, until it is lightly golden on top.
8. Remove it from the oven, let it sit for a few minutes, then cut and serve while warm.
Why I make this recipe often
It’s quick to prepare, and you don’t have to watch it closely. The ingredients are basic, the dough turns out soft and fluffy, and the filling can easily be adapted with whatever you have in the fridge. It’s a good option when I want something savory and warm but don’t feel like shaping or filling many sheets.
Tips and Variations
Tips
- Use only lukewarm water, not hot, to avoid killing the yeast.
- If the dough seems too soft, you can add 1-2 tablespoons of flour. Generally, it’s not necessary, and it turns out better when it’s more hydrated.
- Put the pie in the oven as soon as you shape it, without letting it rise again after shaping.
Substitutions
- You can use other types of flour, as long as they are suitable for yeast doughs.
- Ketchup can be replaced with chili sauce or another slightly spicy sauce, to taste.
- The red and white onions can be substituted with whatever you have on hand, just make sure you have some onion.
Variations
- For a more intense flavor, you can add a bit of pepper or dried herbs to the onions.
- If you prefer, you can also sprinkle some grated cheese over the onions before folding.
- The pie can be cut in half and served with pickles on the side.
Serving Ideas
- It’s best eaten warm, a few minutes after taking it out of the oven.
- It works well as a snack, savory breakfast, or even as a main dish alongside a simple seasonal salad.
Frequently Asked Questions
1. What can I do if the dough is too sticky?
Add another 1-2 tablespoons of flour and knead a bit more, but don’t turn the dough into something too stiff.
2. Does the onion need to be sautéed very much?
No, just enough to soften and develop a sweeter flavor without browning too much.
3. Can I use fresh yeast?
Yes, for this amount you would need about 10 g of fresh yeast, dissolved in the same way, with sugar and a little flour.
4. If I don’t have ketchup, what can I use?
Tomato sauce works too, even a pepper paste, as long as it’s not too liquid.
5. Can I make the dough a day in advance?
You can knead it and leave it wrapped in the refrigerator overnight, then take it out an hour before shaping.
Nutritional Values
Approximately, one serving of pie (out of 3 servings) has about:
- 260 kcal
- 6 g protein
- 48 g carbohydrates
- 5 g fat
These figures are estimates and can vary depending on the flour or sauce used.
Storage and Reheating
The pie is best when warm, straight from the oven. If any is left, it can be stored in the refrigerator for a day in a covered container. It can be quickly reheated in the oven or in a pan, but the texture won’t be as good as when fresh. Freezing is not recommended.
Quick Info
Total time: 1 hour and 40 minutes
Preparation time: 15-20 minutes
Rising time: 45-60 minutes
Baking time: 25-30 minutes
Servings: 2-3
Difficulty: easy
Recipe type: savory pie, winter snack
Ingredients
For the dough:
250 g all-purpose flour (I used bread flour, but any type works)
1/2 packet dry yeast (about 3-4 g)
1 teaspoon sugar
1/2 teaspoon sea salt
170 ml lukewarm water
1 tablespoon olive oil
For the filling:
2 small white onions
2 small red onions
2 tablespoons oil for sautéing the onions
2 tablespoons ketchup (or slightly spicy chili sauce, if preferred)
Instructions
1. Start with the yeast mixture. Place the yeast, sugar, and a teaspoon of flour in a cup. Add 100 ml of lukewarm water and mix. Let it sit for 10 minutes until it forms a foam on the surface.
2. In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Begin to knead by hand, gradually adding the remaining lukewarm water (about 70 ml). When the dough starts to come together, incorporate the oil.
3. Knead until the dough no longer sticks to your fingers. It should be slightly softer than bread dough but workable. Dust with a little flour, cover the bowl with a towel, and place it in a warm spot, away from drafts, for 45-60 minutes.
4. While the dough is rising, peel the onions and slice them thinly. Heat the 2 tablespoons of oil in a pan and sauté the onions over medium heat until they soften and turn slightly golden. You don’t need to caramelize them too much, just enough to mellow their flavor. Let them cool.
5. When the dough has risen, sprinkle a little flour on the work surface and turn it out. Roll it into a rectangular sheet, not too thin. On one half of the surface, spread the sautéed onions, and on the other half, spread the ketchup.
6. Fold the dough over the filling. Press the edges well with your fingers, then fold it again (for example, in thirds, like a wallet). Gently flatten it with your palm to even it out. You can press the edges with a fork, but using your hands works too.
7. Place the pie on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F). Bake for 25-30 minutes, until it is lightly golden on top.
8. Remove it from the oven, let it sit for a few minutes, then cut and serve while warm.
Why I make this recipe often
It’s quick to prepare, and you don’t have to watch it closely. The ingredients are basic, the dough turns out soft and fluffy, and the filling can easily be adapted with whatever you have in the fridge. It’s a good option when I want something savory and warm but don’t feel like shaping or filling many sheets.
Tips and Variations
Tips
- Use only lukewarm water, not hot, to avoid killing the yeast.
- If the dough seems too soft, you can add 1-2 tablespoons of flour. Generally, it’s not necessary, and it turns out better when it’s more hydrated.
- Put the pie in the oven as soon as you shape it, without letting it rise again after shaping.
Substitutions
- You can use other types of flour, as long as they are suitable for yeast doughs.
- Ketchup can be replaced with chili sauce or another slightly spicy sauce, to taste.
- The red and white onions can be substituted with whatever you have on hand, just make sure you have some onion.
Variations
- For a more intense flavor, you can add a bit of pepper or dried herbs to the onions.
- If you prefer, you can also sprinkle some grated cheese over the onions before folding.
- The pie can be cut in half and served with pickles on the side.
Serving Ideas
- It’s best eaten warm, a few minutes after taking it out of the oven.
- It works well as a snack, savory breakfast, or even as a main dish alongside a simple seasonal salad.
Frequently Asked Questions
1. What can I do if the dough is too sticky?
Add another 1-2 tablespoons of flour and knead a bit more, but don’t turn the dough into something too stiff.
2. Does the onion need to be sautéed very much?
No, just enough to soften and develop a sweeter flavor without browning too much.
3. Can I use fresh yeast?
Yes, for this amount you would need about 10 g of fresh yeast, dissolved in the same way, with sugar and a little flour.
4. If I don’t have ketchup, what can I use?
Tomato sauce works too, even a pepper paste, as long as it’s not too liquid.
5. Can I make the dough a day in advance?
You can knead it and leave it wrapped in the refrigerator overnight, then take it out an hour before shaping.
Nutritional Values
Approximately, one serving of pie (out of 3 servings) has about:
- 260 kcal
- 6 g protein
- 48 g carbohydrates
- 5 g fat
These figures are estimates and can vary depending on the flour or sauce used.
Storage and Reheating
The pie is best when warm, straight from the oven. If any is left, it can be stored in the refrigerator for a day in a covered container. It can be quickly reheated in the oven or in a pan, but the texture won’t be as good as when fresh. Freezing is not recommended.