Recipe: Olivier Pie step by step with pictures | Handy.Recipes

Olivier Pie

Cooked Pie

Nutritional Value

Well, lettuce "Olivier" Now it's hard to surprise, but this kind of pie filling I hope you can still? The pie is VERY tasty! The dough is not much, and the filling is the most real version of the salad we know, with crispy cucumber, eggs and vegetables, but without mayonnaise. My family really loves this pie, you should try it too!!!

Author of the recipe

Ingredients for pie "olivier":

  • Yeast (dry) - 7-9 g
  • Wheat flour / Flour - 2-3 glass
  • Milk - 100-150 ml
  • Butter - 50-70 g
  • Sugar - 1-2 teaspoon
  • Potatoes (medium) - 3 pcs
  • Carrots - 1 pc
  • Chicken egg - 3-4 pcs
  • Onion (medium) - 2 pcs
  • Cucumber (pickled, small) - 7-8 pcs
  • Green peas (canned) - 3-4 pcs
  • Mustard powder - 1 teaspoon
  • Cream (I have 33%) - 100 g

How to cook cake "Olivier" step by step with photos

I want to say right away that those who don't want to mess with the yeast dough, they can make this cake with shortbread dough. I made it both ways, in both cases, it is very delicious! So, sift the flour, mix a glass of flour with yeast and salt

Add the sugar and butter to the warm milk, let it melt, and add the milk to the flour

Knead a light dough, gradually adding flour, cover the dough and leave to rise in a warm place, about 1 hour

Boil 1-2 eggs (if large, 1 is enough), potatoes and carrots until tender. Let the vegetables cool, peel and dice medium size

Dice onion and lightly fry in a little vegetable oil

Add potatoes and carrots to onion and fry together until lightly browned. At this step you can add sausage, meat or chicken to vegetables "Olivier" . I only had the vegetable version.

I took two eggs, they were very small

Cucumbers, too, crumbled, be sure to take only pickled cucumbers, pickles may leak and give an unpleasant smell, but the pickles will remain crisp and juicy, just like they were

Add lightly roasted and cooled vegetables, green peas, taste and salt to taste.

I made this cake in a 21 cm mold. Grease the cake pan, knead the dough well, spread 2/3 of it in a warm place and leave it to rise for about 20 minutes, 1/3 of it should be put aside for now

Whisk eggs (2 or 3 eggs) with cream and season with salt,

Add mustard powder, don't be frightened if it gets a bit spicy, all the mustard will go away when heated! To avoid lumps it is better to mix a small amount of cream with mustard powder, and then add the resulting mixture to the egg-cream mixture.

We lay the stuffing on the browned pastry, pour evenly the cream - egg mixture (we should leave a little of it to grease the pie on top, 2-3 tbsp)

Roll out the rest of the dough thinly, put it on top of the pie, pinch the edges, grease the top, I sprinkled with dried dill and sesame seeds. Be sure to make a hole for steam to escape

Bake in preheated oven at 170-180 degrees for 60 minutes. I covered the top of the pie with foil so it would not burn

The time of baking of the pie depends on individual features of your oven and on how high you have a pie and can vary. The taller the pie, the longer the time, the filling needs to set well! When ready, wrap the pie in a towel and let cool before slicing.

Nutritional Value:

Whole Dish:
2797.4 Calories
82.6 g
101.1 g
394 g
122.7 Calories
3.6 g
4.4 g
17.3 g

Chicken Egg, Onion, Flour, Wheat Flour, Potatoes, Yummy, Sugar, Butter, Tender, Creamy, Milk, Cucumber, Vegetable, Baking, Carrot, Mustard Powder, Green Peas, Cakes, Baked Goods

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