Onion and Egg Filling for Pies and Hand Pies
Very simple, very fast, very easy, and very budget-friendly! Onion and egg filling for pies and hand pies is one of the easiest savory fillings to make. Its flavor is familiar to many from childhood. Baking with it always turns out tasty and filling, and kids usually love it.
Updated : 22 January, 2026
Easy
About 20 min.
Ingredients
150 grams
Green onion
3
Eggs
0.5 teaspoon
Salt
30 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make onion and egg filling for pies and hand pies? First, prepare all the ingredients for the filling. Take the butter out of the refrigerator ahead of time so it can soften. Sort through the green onions, rinse them, and spread them on a towel so the water drains and they dry. Boil the eggs over medium heat for 12 minutes after the water comes to a boil, then cool them in cold water.
Step 2
Finely chop the dried green onions with a sharp knife or cut them with kitchen scissors. This way they won’t get crushed and won’t release much juice. Put the onions into a bowl.
Step 3
Tap the cooled eggs to crack the shells and let them sit in water for about 5 minutes. Water will seep under the shell membrane, making them easy to peel. Chop the eggs in any way you like - finely or coarsely with a knife, or grate them on a coarse grater - and add to the bowl with the onions.
Step 4
Add salt to the filling. It’s better to use coarse salt, because it’s easy to over-salt with fine salt. Keep in mind the filling should taste slightly saltier than a regular dish.
Step 5
Add the softened butter to the bowl. It will make the filling softer and help it hold together when shaping the pies. If you forgot to take the butter out in advance, that’s fine - warm it in the microwave in 10-second bursts with breaks until it reaches the right consistency. You can also replace the butter with vegetable oil.
Step 6
Mix everything, but don’t press too hard so the onions don’t release too much juice, which can make it harder to seal the edges later.
Step 7
Now you can roll out the dough and shape the pies.
Step 8
Enjoy using it!
Author note
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