Luchnik: Bulgarian Onion Pie
A very traditional recipe, especially for Northern Bulgaria.
For the dough:
flour – 500 g
Water – 1 cup lukewarm
yeast – half cube alive /10g/
salt – 1 tsp
sugar – 1 tbsp
For the filling:
onion – about 400-500 g
yolks – 1
Sift the flour. In flour is made a well and it breaks living yeast.
On top pour lukewarm water.
Add sugar and salt.
Make soft dough. The finished dough is left to rise for 20-30 minutes.
During this time, the filling is prepared.
Chop the onion into small pieces.
Fry in hot oil, and season with spices.
Once the onions are fried, remove from the heat.
Once the dough has risen, it is divided into two balls.
One ball of dough is rolled out and put in a tray that is spread with oil and floured.
Pour the onion filling on the rolled dough and spread evenly.
The second ball of dough is also rolled.
It covers the onion.
The edges of the dough are wrapped underneath.
The finished onion pastry is left for about 15 minutes.
Onion pastry top is spread with one egg yolk and a little oil.
Then bake it in a preheated 180 C degree oven until golden brown.
Once he is ready sprinkle with a little water and wrap with a towel for about ten minutes.