How to Bake Traditional Egg Pies

These traditional Arabic egg pies are simple to make and a great addition to plenty of meals. Eat them alongside some fruit for a hearty breakfast or add toppings for a filling lunch, these pies are very versatile and tasty. They store well for a couple of days in the fridge and heat up great in a pan or toaster oven, for a quick and easy meal! Once learned, this recipe is very easy to experiment with to make all different sorts of sizes and shaped pies.

Ingredients

Dough

  • 8 Cups All-Purpose White Flour
  • 1/2 Cup Milk Powder
  • 2 Tsp Salt
  • 3/4 Cup Vegetable Oil
  • 1 Tsp Granulated White Sugar
  • 3 Tsp Instant Yeast
  • Warm Water

Filling

  • 28 Large Eggs
  • 1 + 1/2 Cup Sour Cream
  • 1 Tsp Garlic Powder
  • 2 Tsp Salt
  • 1 Tsp Pepper
  • Dry Mint (to desire)

Part 1
Part 1 of 4:
Making the Dough

  1. Image titled Add dry
    1
    Combine the dry Ingredients.
    • Add the 8 cups of flour, 1/2 cup of milk powder, and 2 teaspoons of salt into a stand mixer or bowl.
    • Add the 3/4 cup of vegetable oil and mix until well blended into crumbly texture.
  2. Image titled Yeast mixture
    2
    Make the yeast mixture.
    • In a small bowl or cup, mix 3 tablespoons of warm water, 1 teaspoon of sugar, and 3 teaspoons of instant yeast.
    • Stir until the yeast has dissolved.
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  3. Image titled Combine mixes
    3
    Combine the mixes.
    • Add the small bowl of active yeast to the larger bowl of flour.
    • Grab a large pitcher of warm water and add while mixing until the dough begins to pull away from the sides of the bowl (about 3 cups).
  4. Image titled Knead dough 5min
    4
    Knead the dough.
    • Once the dough is a workable texture, remove from the bowl onto an unfloured work surface.
    • Knead the dough (fold into itself and roll) for about 5 minutes.
  5. Image titled Let dough rest
    5
    Let the dough rest.
    • Grab a large bowl and coat the sides in vegetable oil.
    • Place the dough into the bowl and cover with a dry tea towel.
    • Let the dough rest in a warm area until it has doubled in size (about an hour).
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Part 2
Part 2 of 4:
Making the Filling

  1. Image titled Add eggs
    1
    Crack all the eggs Into a large bowl.
    • Crack all 28 eggs into a large mixing bowl, being careful to watch for shells.
  2. Image titled Add other
    2
    Add all other ingredients.
    • Add 1 & 1/2 cup of sour cream, 1 teaspoon of garlic powder, 2 teaspoons of salt, 1 teaspoon of pepper, and dried mint to desire (I add around 2 tablespoons).
  3. Image titled Combine
    3
    Mix the ingredients well.
    • Once all ingredients are added, use a wire whisk to mix and combine.
    • Whisk until all the eggs are incorporated and look like one solid fluid
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Part 3
Part 3 of 4:
Forming the Pie Bowls

  1. Image titled Preheat
    1
    Preheat oven to 375 Degrees Fahrenheit.
  2. Image titled Roll dough
    2
    Roll out the risen dough onto an unfloured work surface and portion out.
    • Use a dough cutter or knife to break the dough into small pieces and roll into even balls about 100-105 grams each.
    • (size is to preference, but keep in mind different sizes will result in different yield amount and different cook times)
  3. Image titled Pizza dough edge
    3
    Press out the dough balls.
    • Press them out by hand or with a roller into small little disks approx. 6 inches in diameter.
    • Make sure to leave a thicker rim like a pizza (this is what holds the egg filling).
  4. Image titled Place sheet
    4
    Place on a baking sheet.
    • Line a cookie sheet with a layer of parchment paper.
    • Add as much dough will fit, evenly spaced out.
  5. Image titled Part bake dough
    5
    Partially bake the dough.
    • Place the sheet into the oven and bake for about 5-6 minutes just to set the dough.
    • Take them out after they are partially cooked (don’t worry that there is no colour).
    • (This is just to make the dough more sturdy when forming the tall edges)
  6. Image titled Form edge
    6
    Form the edges.
    • After removing the dough from the oven, use a fork to pinch the edges.
    • This makes a deeper, sharper edge to hold in the egg filling.
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Part 4
Part 4 of 4:
Make the Finished Pie

  1. Image titled Preheat ov
    1
    Set the oven to 425 Degrees Fahrenheit.
  2. Image titled Fill shell
    2
    Add the filling to the pie shells.
    • Take the combined egg mix and pour it into the dough shells.
    • Fill the shell about halfway.
    • (At this time, you can also add other ingredients to the top such as feta cheese or peppers)
  3. Image titled Bake egg
    3
    Bake the pies.
    • Place the pies on the same parchment paper-lined cookie sheet into the oven.
    • Bake until the egg filling is puffy and firm to the touch in the center of the pie (about 15 minutes).
  4. Image titled Finished pies
    4
    Enjoy!
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About This Article

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Co-authors: 3
Updated: February 24, 2021
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Categories: Eggs and Dairy | Pastries
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