Tarragon pie Recipe

In warm milk, dissolve the yeast and sugar and simmer for 10-15 minutes until the yeast is activated. Sift the flour into a bowl, add salt, yeast milk and melted butter. Knead the puff, tender dough. Knead for at least 10 minutes until it is easily removed from your hands. Cover the bowl with a damp cloth and let it stand in a warm place to bake for about 1 hour.

Meanwhile, wash the tender portions of tarragon and green onions well and finely chop. Lightly fry the greens in butter in a pan for a total of 2 minutes. Finely chop the boiled eggs or grate them on a grater and mix with the stewed tarragon, season with salt and black pepper to taste.

Divide the dough into two parts, roll out one layer, spread it on a floured baking sheet, spread the filling and spread it well evenly, cover the second layer of dough, roll the sides and cover the head. Spread the mixture of egg yolks and milk on top to make a beautiful golden pie. Bake at 190 degrees for 30-35 minutes.