Pies with eggs and green onions in the oven

Delicious oven-baked pies

Who doesn't love rice and egg pies in the oven? Such pastries will satisfy even the most capricious gourmets. And they are very easy to prepare!

Compound:

200 ml filtered water;
onion;
0.6 kg of sifted flour;
25 g pressed yeast;
refined vegetable oil;
0.2 kg boiled rice;
salt;
2 eggs;
4 tbsp. l. granulated sugar.

Preparation:

Crumble the yeast into a deep container, add sugar and 1 tsp. salt.
Thoroughly grind the resulting mass. The salt and sugar crystals should dissolve, resulting in a paste with a thin consistency.
We introduce water. Its temperature threshold should be 40-50 degrees.
Now add half of the specified amount of sifted flour in small portions. Grind the mixture so that no lumps form.
Then add the remaining flour and knead the base for the pies.
At the end add 2 tbsp. l. refined vegetable oil.
Let the dough rest for an hour. During this time it will rise several times and will be ready for further work.
Boil rice and eggs in advance.
Peel the onion and chop it into small cubes.
Sauté the onion in vegetable oil until golden.
Combine rice with fried onions.
Peel the eggs and chop into cubes. Add them to the rice filling, add salt to taste and mix.
We form the pie blanks in a way we already know.
Place the pies on a baking sheet, first grease it with oil.
Place the pies in an oven preheated to 200 degrees and bake until golden brown. This will take 15-20 minutes. Ready!

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Ruddy pies stuffed with rice and eggs will not leave anyone indifferent. Such baked goods are reminiscent of childhood and the warmth of grandmother’s hands. We hope you enjoy our recipes. Cook with pleasure and bon appetit!

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Baked pies with rice and green onions from curd dough

Thanks to the curd dough, the pies are very tender.

Required:

250 g cottage cheese of any fat content;
20 g sugar;
320 g flour;
10 g baking powder;
120 g butter;
100 g rice;
6 eggs;
40 g green onions;
salt.

Cooking technology.

Boil half the eggs and rice.
Beat the remaining 3 eggs with cottage cheese, sugar, salt, 100 g of butter.
The flour is combined with baking powder, sifted, then added to the curd composition.
Knead the stiff dough.
The filling for the pies is made from chopped eggs mixed with rice and chopped onions. Also add the remaining oil and a little salt.
The products are formed and cooked in an oven preheated to 200°C for 20 minutes.

Pies with rice and eggs in the oven, step-by-step recipe with photos

Step 1 - prepare the ingredients for the recipe

So, for baked pies stuffed with rice, eggs and green onions, you will need the following ingredients:

for test:

1 egg;
2 glasses of warm water;
2 tablespoons of vegetable oil;
1 teaspoon salt;
25 grams of yeast;
flour 800 grams.

For filling:

rice 1 cup;
eggs 8-10 pieces;
a bunch of green onions;
a little salt and ground black pepper if desired.

As you can see, the ingredients for the recipe are very simple, it is quite possible that you already have them in the refrigerator and on the kitchen shelves.

Step 2 - prepare the dough for pies

The dough for baking pies in the oven is very simple to prepare. First you need to dilute the yeast in warm water, add salt, lightly beaten egg, and vegetable oil. After this, you need to pour flour into the liquid base. This should be done gradually, kneading thoroughly. As a rule, an average of 800 grams of flour is enough for this portion, maybe a little more or less, it all depends on the type of flour and the exact dosage of other ingredients. The kneaded dough must be placed in a warm place and allowed to “rise.”

Step 3 - prepare the filling for the pies

For the filling, a dozen small eggs or eight larger ones need to be hard-boiled and poured with cold water so that they cool faster. At the same time, you can cook rice for pies in another pan. For 1 cup of rice you will need 2 cups of water. Cook the rice with the lid ajar over low heat.

While the eggs and rice for the pies are boiling, you can take care of the green onions, which must be thoroughly washed and chopped.

Peel the boiled eggs, chop finely, and then mix with herbs, add cooked rice. You can add a little salt or black pepper to taste.

Step 4 - make pies for baking in the oven

After the dough has risen and the filling is ready, you need to start making the pies themselves.

To do this, you need to take a piece of dough, roll it into a “sausage”, cut it into small pieces and make flat cakes, in the middle of which the filling is placed and wrapped in a pie. A plus would be a curly tuck.

Step 5 - prepare the pies in the oven

Pies filled with eggs, rice and green onions are placed on a greased baking sheet at a distance of two centimeters from each other and placed in a preheated oven to 180 degrees. The pies should bake in the oven for half an hour.

When they begin to brown, they can be brushed with whipped egg white to make them shiny and baked in the oven for another two minutes.

Pies stuffed with rice and egg

Ingredients:

For the test:

500 grams of wheat flour
1 cup whey (can be replaced with kefir)
1 egg
2 teaspoons dry yeast
1 tbsp. spoon of sugar
2-3 tbsp. spoons of butter
Salt to taste

For filling:

100 grams of rice
6 eggs
500 grams of green onions
A small bunch of dill
1 tbsp. spoon of butter
Salt to taste

"Grandma's" peasant pies

One of the most favorite pies from childhood is, of course, with herbs, egg and rice: warm, fragrant and, like nothing else, conveying the spirit of antiquity. Every grandmother always prepares pies with rice and eggs for her grandchildren, knowing that this dish is quite filling, and due to the large amount of fresh herbs, it is also healthy.

The calorie content of fried pies with eggs is 250 calories, and those baked in the oven are only 210, and this despite the fact that they give you a feeling of fullness for half a day! It becomes clear why grandmothers try to feed them to their pets: so as not to worry about whether they are full?

How to cook these pies: in a frying pan or in the oven is up to you, because this is a matter of taste, habit, and health is also important: after all, some people, due to medical prescriptions, do not want to eat fried in fat, so the oven option is just for them. Why give up such yummy food?

Preparation of yeast dough

For pies with rice and eggs, this dough recipe is most suitable: the finished pies will simply melt in your mouth!

Pour sugar and yeast into the slightly warmed whey, stir with a spoon and let the mixture foam, this takes about 15 minutes.
Next, in a separate bowl, beat the egg with melted butter and salt, pour this mixture into the yeast mass and stir.
Adding sifted flour to the resulting dough in small portions, knead a soft dough that should not stick to your hands, but at the same time be quite plastic.
Cover it with a linen towel and let it rise, meanwhile starting to fill the pies.

Preparing the filling

Boil the eggs until hard and immediately put them in cold water - then it will be easier to peel them - the shells will be easy to remove.
Boil rice in a large amount of water, drain the water and add new boiling water.
Cook until the grains are ready, and then drain in a colander and rinse with running warm water, removing any remaining mucus inherent in rice porridge and grease with butter.
Finely chop the green onion feathers, also chop the dill, chop the boiled eggs into medium-sized pieces (do not crush them too much).
Mix the greens, rice and eggs, season with salt, mix thoroughly with a spoon until the greens are evenly distributed throughout the rice-egg mixture.
If desired, you can lightly sprinkle with ground black pepper.

Baked in the oven

Pies baked in the oven are a healthier food than those fried in oil, although the latter are certainly tastier.

To form pies with rice and eggs baked in the oven, divide the dough into small lumps, rolling each into a circle about one centimeter thick.

Place the filling in the center of each circle with a tablespoon, making sure that it does not fall on the edges, which must be brought closer to each other and pinched, pressing lightly with your fingers.

Fold the corners of the edges down a little and place the pies on a baking sheet with the seam down, at a short distance from each other, so that the pies that are still suitable do not stick together. Proofing time is about ten to fifteen minutes, then brush the top of the pies with beaten egg and place in the oven. Temperature: 200 degrees, bake pies with rice and eggs for about 20 minutes.

Fried in a frying pan

Pies fried in a frying pan are shaped in the same way as baked ones, only they are made a little smaller in size and have a proofing time of only five to eight minutes maximum. There is no need to grease it with anything, but place it in the pan with the seam down so that the dough does not open up.

For frying, they usually take sunflower oil, generously pouring it into the frying pan so that the pie is immersed in it at least halfway - then the dough rises perfectly right before your eyes, the pie becomes fluffy and airy, very soft and incredibly tasty. Fry until brightly browned, turning carefully with a fork or spatula.

When it's hot, place them on a paper towel to absorb any remaining fat and place them warm in a wide bowl or pan covered with a towel. Then the pies will retain their softness for a long time.

Step by step recipe

We will start studying the recipe with a test. We take the milk and heat it slightly so that our milk is warm, there is no need to make it hot. We send it to a deep container. Next, add dry yeast and sugar to the milk. If you wish, you can use regular yeast, but only 50 grams. Mix the resulting mass. Now we need to put the container in a warm place and cover it with a towel. While our dough is rising, we will work on other products. Take kefir and pour it into a deep bowl. Then add oil to it and heat it up slightly. After this, the eggs are sent to them and everything is thoroughly mixed. Add the already risen dough to the resulting mass. It took about 10 minutes to rise. So, mix everything.

Then flour and salt are added to the total mass. Mix the dough. When the dough is well kneaded, cover it again with a towel and leave for about half an hour. During this time, the dough will rise and become ready for use.

Well, for now, let’s get to the meat filling, as the recipe indicates. First, take the onion, thoroughly peel and wash it, then finely chop it. When the onion is chopped, put it in a frying pan for frying, doing this on both sides so that the onion becomes soft.

Now we take the minced meat and add it to the onion. We pepper and salt all this, mix it well and cook it for about 20 minutes. Minced meat can be any kind, both pork and beef.

Our recipe indicates using ready-made rice, so we take it, add it to the meat, simply mix and remove the pan from the stove so that the resulting mass cools. If you have not prepared in advance, then let the rice cook, let it cool a little and add it to the filling. Let's return to the finished test. We tear off a piece from it and make a flat cake out of it. Then put the filling in it and carefully connect the edges. In this way we form each patty with meat and rice.

Place the pies with minced meat and rice on a baking sheet pre-lined with baking paper

Please note that we place the pies with the connected edge down and at a short distance from each other so that they do not stick together too much. But we don’t put them in the oven right away; we give them time to rise.

Turn on the oven and heat it up

Then we can put our treat in the oven. The meat and rice pies will take about 20 minutes to cook, the temperature should be about 180 degrees.

Here are our pies in the oven with rice and meat and they are ready. All that remains is to take them out of the oven; you shouldn’t overcook them so that they don’t dry out, but turn out tender and incredibly soft.

As it turned out, the process of preparing such baked goods is very simple, the most important thing is to learn how to make the dough, and you can safely experiment with fillings, it can be mushrooms, eggs, and potatoes, supplemented with onions

Basic cooking tips

If you decide to make pies at home, you can choose several approaches to the process. Each housewife decides for herself whether to buy the dough or make it at home. The issue with minced meat is also resolved individually.

Undoubtedly, when choosing filling ingredients for pies with minced meat and rice, it is better to buy fresh meat and use a meat grinder. This option will give you more confidence in the quality of the products.

It is important that the rice for filling the pies must be boiled in advance. Otherwise, it will not have time to cook completely, and the finished dish will be spoiled. It is also recommended to pre-fry the minced meat, but even raw minced meat will have time to cook inside the dough.

The following may also be useful for preparing pies with rice and minced meat:

Onion.
Greenery.
Mushrooms.
Eggs.
Spices.

The final filling depends on the owner’s imagination and personal preferences. Both yeast and puff pastry are used. The choice is great; recipe options for pies with rice and minced meat are given below.

Pie with canned food and rice

According to the recipe below, it will take very little time to knead the dough. Therefore, when starting cooking, it is better to immediately start with the filling.

wheat flour – 0.15 kg;
potato starch – 1/3 tablespoon;
egg - 6 pieces;
sour cream – 0.15 kg;
mayonnaise – 0.1 kg;
cheese – 150 g;
canned fish (saury, mackerel, horse mackerel or sprats) – 1 can;
rice – 0.1 kg;
salt – 1 teaspoon;
soda – ½ teaspoon;
Sunflower oil – 25 ml.

Cooking time: 95 minutes.

Calorie content: 251 kcal.

Preparation progress:

Rinse the rice several times and let it cook;
Wash half of the prepared eggs, hard-boil, peel and chop;
Remove canned fish from the packaging jar and disassemble (if possible, remove all bones*);
Using a fork, mash the fish meat;
Add crushed eggs to the minced fish, mix the resulting mass with ready-made rice and canned oil (only if it is of good quality, transparent and does not have any unpleasant aftertaste);
Let the filling soak and brew, at this time proceed to preparing the dough;
In a separate container, combine flour with starch, sour cream, mayonnaise, eggs and the rest of the chicken eggs, salt and soda (mix all components until the mass becomes somewhat liquid and homogeneous);
Place the oven on preheat, prepare a large but shallow baking dish and coat its surface with vegetable oil;
Pour the dough into the mold, and spread the filling evenly on top of it;
Place the pie in the oven over low heat and do not remove until done (usually this occurs a quarter of an hour later;
Next, grate a piece of cheese using a coarse grater;
Remove the pie from the oven, sprinkle with cheese crumbles and put back for another ten minutes so that the cheese melts and bakes well;
Remove the baked goods (but not from the mold) and let sit for another 10 minutes;
Cut the pie into portions and serve.

*If a couple of bones still remain, then it’s not a big deal - during preservation, not only the meat, but also the skeleton of the fish softens.

On kefir: with onion, egg and rice

This recipe will come in handy when you need to whip up breakfast or urgently feed guests. The filling here should be done first, since the dough does not require long kneading.

You will need:

250 ml kefir 2.5% fat;
6 eggs;
20 g granulated sugar;
3 g salt;
40 ml vegetable oil;
550 g sifted flour;
5 g soda;
150 g rice;
50 g green onions;
spices as desired;
sunflower oil for frying.

Cooking stages.

Rice is cooked so that it turns out crumbly (you can take cereal in portioned bags).
Hard-boiled eggs are crushed into cubes and combined with cold rice.
The minced meat is supplemented with chopped onions, salt and herbs.
Stir soda and sugar into kefir at room temperature.
Beat in the eggs, add butter and flour.
Stir everything thoroughly to break up the slightest lumps.
The resulting dough is used to make flatbreads, the filling is placed in the center, and the edges are sealed.
The pies are fried in boiling oil until golden brown on both sides.

How to cook rice and egg pies in the oven. Recipe

I cut off the required amount of yeast, this is a fifth of a 100 gram packet or a little less than half of a 50 gram packet. I add salt and a spoonful of sugar.

I grind until I get a thin paste. This method eliminates the need to wait for everything to dissolve or knead lumps.

I pour in milk that has been heated a little warmer than room temperature. About 30 degrees. I leave it for ten minutes for the yeast to “wake up” and start working.

I sift the flour, but not all at once. For the first addition, two-thirds of the required amount will be enough. I add the rest during the kneading process.

Beat the eggs with a whisk until bubbles appear. Pour into bowl with flour mixture.

Stir lightly to moisten all the flour. I add sunflower oil and take refined oil, which I usually use in cooking.

I sift the flour onto a board and push most of it to the side. I spread a little thin layer, spread the dough and start kneading. I fold the edges towards the middle, as if assembling a bun, then roll it with my palm away from me. I pull it up and wrap it again, kneading it. During the kneading process, the dough becomes soft and stops sticking.

Flour is gradually mixed in and a neat round bun is obtained from a loose, shapeless lump. Knead for 10-12 minutes until smooth.

I transfer it to a greased bowl; I select the volume of the bowl so that the dough has room to grow. I cover it with film and put it in a warm place. The best place for proofing is in a preheated oven. How I do it: heat it to 40-45 degrees, turn off the heat. Place the bowl of dough on the grill on the middle tier. The heat holds well and the dough rises faster than if left at room temperature. After some time, the oven will cool down; you need to reheat it without removing the dishes. We brought it to 40 degrees and turned it off. The dough will rise in the oven for 1-1.5 hours. I got it in an hour.

I'm preparing the filling for the pies. I take the most ordinary rice; here it is sold under the general name “round”. I wash the rice grains several times. I fill it with cold water (1.5 cups), throw in a little salt. From the start of boiling, cook covered over low heat for 20 minutes or until the rice is soft. During cooking, the rice grains will steam and the water will be absorbed. I cool it a little.

I divide it approximately in half. In one part I add butter, dill and black pepper. In another, mayonnaise and spices to taste.

I boil the eggs hard, cut them into cubes, not very finely. I add half along with green onions to one bowl, half to another, where there is rice with mayonnaise. I stir it, taste it – the filling should be a little too salty, if you don’t add enough salt, it will be bland.

While I was filling, the dough rose and increased three to four times in size. Now it is ready for cutting.

I make small pies with rice and eggs; I divide the dough into 40 gram pieces. If you like larger pies, make 50-60 g balls. I cover each piece with a slightly bent palm and roll it into a ball.

I cover it with film or cover it with a towel. The pieces should stand for about ten minutes to fluff up a little, become softer and more elastic.

I knead it with my fingers into a thin circle, 0.5 cm thick or so. I add a spoonful of filling.

Lifting the edges, I connect them over the filling in the center of the future pie. The edges are still free. I press firmly so that the seam does not come apart. Then I correct the filling if it has spilled out and pinch it on one side, moving towards the middle, then the same on the other. The comb (or seam) will be dense and high.

I turn the seam up a little, as if pinching it, turn the pies over and transfer them to a baking sheet. The surface must be covered with baking paper or greased with oil. I leave a distance between the pieces - the pies will grow well in the oven.

After 15 minutes, I grease the pies with whipped yolk (add a spoonful of water) and sprinkle with sesame seeds. You can do without the sprinkles or use flaxseeds.

I turn on the oven while the pies are proofing and heat it up to 200 degrees. Place the baking sheet on the middle tier and bake for 15-17 minutes. This time is enough for the pies to brown evenly.

I transfer the hot pies to a wire rack or board, let the heat escape and then cover with a towel. Very quickly the crust of the pies will soften, they will become tender and soft.

Despite the simple filling, pies with rice and egg in the oven turn out very tasty. In winter, I replace green onions with fried onions - it’s also good, I just add a little more pepper. With tea or instead of bread with broth, chicken soup - that's what you need. So the recipe for rice and egg pies can be taken as a basis and adjusted to suit your products and tastes. Happy baking everyone and bon appetit! Your Plyushkin.

Step-by-step preparation

My family loves to eat this savory pie for lunch with soup. The filling is very interesting and useful. To prepare it, boil two large eggs hard, peel and finely cut into cubes. We also chop the greens. Dill or green onions are best
Cook the rice. To do this, rinse the rice well three times under running water. Pour in salted water (600 ml of water and 0.5 teaspoon of salt) and set to simmer over low heat. After boiling, cook for another 10 minutes until done. Place in a colander. Next, add cooled boiled rice to the eggs and greens. Mix everything well. This will be the filling for our pie. If desired and to taste, you can add salt to it. You can also add processed cheese grated on a coarse grater to the filling, but it will be delicious even without it.
Making yeast dough. To do this, mix yeast, sugar (2 tablespoons), salt
Add warm milk, one egg white (reserve the yolk for lubrication), sunflower oil (2 tablespoons). Stir and wait 15 minutes for the yeast to rise. You can make the dough for this pie using whey, kefir, or even water. In general, from what is in the refrigerator
Next, add flour and knead into a soft dough.
Divide the dough into 3 equal parts
Grease the mold with oil (1 tablespoon) and lay out one rolled piece of dough
Place the rice and egg filling on it.
Cover the top with the second part of the dough and pinch the edges
From the third part of the dough we make decorations for our pie. On all four sides of the pie I decided to lay out braids that I wove from thin “sausages” of dough
Next, roll out the remaining dough, sprinkle with sugar (1 tablespoon)
Roll it up neatly
Cut into pieces 1 cm thick and form roses, pinching the dough on one side. I got 7 small roses
If there is dough left, you can make leaves or different curls. Carefully place all the decorations on the pie and grease everything with the remaining yolk to make the finished product shine
Leave the cake to proof for 1 hour. Bake in the oven for approximately 30 minutes until golden brown, setting the temperature to 200 degrees. The pie is especially delicious, I think, when it's cold. It is best served hot with butter. This pie is a great alternative to sandwiches. Using the same recipe, you can make pies with rice and eggs, but making the pies is easier and faster, you don’t need to make each pies separately

Recipe for pies with eggs and green onions, fried in a frying pan - made from airy kefir dough

Whatever dough is used and whatever is fried or baked, the filling is always the basis, and this time we went with it:

150 grams of walking green onions
Two chicken farm eggs

For the test you needed:

Kefir – 150 grams
Oils – 1 tablespoon (Olive extra virgin)
Flour – 300 grams (Two glasses)
Sugar – 1 teaspoon (Cane)
Salt – 1 teaspoon (Himalayan pink)
Eggs – one (Chicken)

Cooking begins with kneading the dough, and the sequence of actions is as follows. First, the egg, salt and sugar go into a sufficiently sized container with flat walls and mix with a silicone spatula.

Kefir with measured flour is added to the container. After which comes the actual mixing with a spoon, silicone or wooden spatula, or even with your hands.

The resulting bun needs a film shelter and a half-hour rest in the warmth.

Most people and my fighting friend do just that. However, I myself prefer maximum mechanization of the process. Why do I use a mixer? In it, everything is done exactly the same - only in reverse. I turn on the device and pour first the contents of the shell into the working bowl, then the kefir. After this, add salt with sugar and flour in small parts. As the contents thicken, I replace the four-bladed nozzles with spiral ones.

It’s even easier to make a bun in a bread machine. After all, it doesn’t matter in what sequence all the ingredients are added at once. And there is much less washing of working tools. Using the latter kitchen device makes it possible to prepare the dough, since there is a heating mode. While you are independently preparing the mass for the appearance of the baked goods, you can start making its internal contents.

Since I cut a whole bunch of onions from the garden at once, anything can end up in it. Accordingly, I free the “wheat from the chaff.” Last year's grass and fresh grass go into a bio-vermi septic tank, and the green parts I need, freed from garbage, are washed in a colander immersed in a pan of water.

Only with this method can you get rid of sand and soil particles.

After the final rinsing, I carefully lay everything out on a towel, creating a bun. Having lifted the cotton product by both sides, I lift one edge of it, then the other. At the same time, what rolls inside dries well. All that remains is to finely chop and mix with the peeled egg, hard-boiled and crushed with a fork.

While I was preparing the filling, the dough came up. I roll it into a sausage and cut it into 30-40 gram pieces. On a table dusted with flour, I roll them into circles. Now you can start laying out one tablespoon of onion and egg on them.

Pinching the dough is always the most tedious moment for me - but what beautiful ones they turn out.

True, before going to the frying pan with hot oil, they should also sit on a towel for 15-20 minutes and covered with it. And finally the long-awaited moment of frying has arrived.

A couple of minutes on one side, then the same on the other.

Five minutes and in the heat of the moment you can bite the ruddy, sharp tip. But just don’t forget to blow into the middle of the broken one, otherwise you might get burned.

Bon appetit!

Tips on how to bake a pie

What oven setting is the oven on?

The gas oven should be turned on to the highest temperature and preheated for 10-15 minutes. Then reduce to 180-190°C and bake the pie for the time specified in the recipe. If baking is carried out in an electric oven, then it is advisable to set the “top-bottom” mode (that is, heating will occur both from below and from above). Set the temperature to 180°C and preheat the oven for 10 minutes. Bake the pie also at 180°C.

Which shelf should I put it on?

Regardless of the type of oven, it is better to place the pie pan on the middle shelf. Thanks to this, the dish will bake evenly. To moisturize, you can place a fireproof container with water on the bottom shelf.

Important! The container with liquid is left only for the first half of baking, and then removed

Why does the bottom of the pie burn, and how to deal with it?

This problem is often typical for gas ovens. In them, the heating coming from below is difficult to regulate, which leads to uneven distribution of heat. There are several ways to resolve the situation:

Place the baking dish on the middle level, and leave a baking sheet with rock salt or sand on the lowest level. These elements absorb all the excess heat, allowing the cake to bake evenly. At the same time, it is not necessary to change salt or sand every time - they can be used for years.
Buy a special baking stone. It is made from chamotte clay, which perfectly absorbs heat. Whenever you use the oven, the stone should be placed on the bottom shelf.
You can place a container of water under the baking sheet with the cake.

Another reason why the bottom may burn is if you are using a drip pan rather than a baking tray. In this case, it is better to use a baking dish.

Why isn't the cake baked and what to do in this case?

This is often caused by incorrectly set temperature conditions. Under no circumstances should you bake puff pastry dough products at a temperature of 220°C! The optimal mode is 180°C.

Another common reason is the operation of the oven itself. In this case, you will have to adapt. A universal tip to correct the situation is this: reduce the temperature and cover the cake itself with foil or permanent paper. So, the outer part will not burn, and the middle will be just finished baking.

Why does the pie fall off?

2 main factors leading to “falling off”:

Opening the oven during baking. The first 30-40 min. You cannot open the door, otherwise there will be nothing left of the splendor of the baked goods.
If the dish remains in the cooling oven. The pie should be immediately removed and placed in a room without drafts or cold wind.

What do you use before baking?

If you don't have eggs on hand, you can use:

Strong black tea. It is mixed with granulated sugar and a little flour is added to thicken the lubricant. Please note that when using tea, there will be no glossy shine on the tops of the product.
Milk. A small amount of milk should be slightly heated in a water bath and add 2-3 tsp. Sahara.

Additional components

You can add an original, fresh taste with green onions, dill and parsley. Finely chop all this and mix with rice.

It’s very tasty to eat with mulled wine or Arabic tea.

Did you like our simple and quick step-by-step recipe for preparing this delicious dish at home? Then share it with your friends:

Other simple delicious recipes:

Cooking method

Preparation
1 hour. Total time 2 hours 30 minutes .
Boil water and cook rice until done. Boil 4 hard-boiled eggs (for filling). In the meantime, get busy with the dough. Heat the milk in a deep saucepan until warm. Pour sugar and yeast into warm milk (15 g is about 2 full teaspoons), stir a little with a fork and leave for 15 minutes for the yeast to “wake up”. They should foam up like this. Melt 50 grams of butter in a saucepan. Cool it a little. When the yeast foams, pour in the butter, add 1 egg and a pinch of salt. Stir the mixture.

And finally, begin to slowly add flour and knead the dough. I do this with a mixer with spiral attachments, they knead the dough very well. The main thing is that all the ingredients are evenly distributed, the yeast must mix well to fill the dough with oxygen, then it will be perfectly airy and fluffy. When the dough starts to roll into a ball, you can knead it a little with your hands, 3-5 minutes

Then cover the pan with the dough with a clean towel and ATTENTION! Place the dough in a warm place without drafts. Leave it there for 1 hour, then it will rise and at least double in size.

While the dough is rising, prepare the filling.

Finely chop the boiled eggs. Chop the dill greens. Mix eggs with rice and add softened butter. Add dill, salt and pepper (optional), mix the filling. Place in the refrigerator until the dough is ready. Preheat the oven to 180 C. When the dough “fits”, divide it into 14-15 identical pieces (you can make larger and smaller pieces, then the pies will be small).

Roll out each piece or form a pancake with your hands. Place 1-2 spoons of filling on each pancake.

Pinch opposite edges tightly and form into pies. Place the pies on a baking sheet lined with parchment (grease the parchment with a small amount of vegetable oil). I place the pies almost side by side, although they rise a little during baking and stick together, it’s not scary. Brush the pies with beaten egg and place in the oven for 35-40 minutes. Bake at 180 C (heat top bottom with ventilation) until golden brown. Sprinkle the finished pies with cold water and cover with a clean towel. So let them stand for about 15 minutes. Bon appetit!

Cooking process

Homemade baked goods are always the most delicious! Pies, muffins and buns, cookies and cakes are loved and revered in every family. It would seem that among such a variety it is easy for simple and unpretentious pies to get lost, but everything happens exactly the opposite, because there is little that can compare with the aroma and taste of fresh homemade pies. Simple and easy to prepare, airy, golden, hot pies are a delicacy that is impossible to resist.

Step-by-step video recipe

Today I suggest pampering yourself and your loved ones and making tender and rosy pies with rice and eggs. This filling option is rightfully considered the simplest and most affordable, and it is also relevant at any time of the year. As a base, we will prepare an airy yeast dough on a milk basis. To simplify the process as much as possible, we will bake the pies in the oven. And in order for the simple filling to turn out tender and creamy in taste, we will use a few simple culinary tricks. Shall we begin?!

Prepare the ingredients according to the list.

Sift the wheat flour. Add yeast, sugar and salt to half the sifted flour. Pour in vegetable oil.

Combine water and milk and heat. While stirring the flour, gradually pour warm milk into the flour.

While continuing to stir the dough, gradually add the remaining flour and form a soft ball of dough. You can hardly knead the dough prepared according to this recipe and immediately start baking pies. I let the dough sit while I prepare the filling.

If desired, place the dough in a greased bowl, cover the dough with a towel and leave for 40-60 minutes until it has doubled in size.

For the filling: hard boil 3 chicken eggs. Pour cold water over the eggs, bring to a boil and cook for 10 minutes. Peel the boiled eggs and chop finely. To make it easier to peel the eggs, salt the water during the cooking process, and immediately after finishing, transfer the eggs to cold water.

Cook the rice and rinse it with cold water. Drain the water and pour the mixture of water and milk over the rice. Add 1-2 pinches of salt. Bring the water to a boil and cook the rice for 13–15 minutes (until tender). Adding milk during cooking will make the rice more delicate in taste, and will give the finished filling a pleasant creamy note.

Rinse the finished rice with cold water. A quick change in temperature will stop the cooking, and the rice will retain its texture and won't stick together when cooled or turn into mush.

Add melted butter to the rice and mix thoroughly.

Add boiled eggs and salt to taste to the rice.

If desired, you can add other ingredients to the filling, such as green onions and (or) peas.

When both the dough and filling are ready, you can begin to form the pies. Punch down the dough and knead it for 1-2 minutes.

Roll the dough into a sausage and cut into small pieces (I have pieces of about 50-70 grams).

Roll out a portion of the dough thinly and place a portion of the filling in the center (about 1 tablespoon, maybe with a slide).

Further options are possible. You can form the pie in the traditional way: pinch the edges of the dough and place the seam side down.

Or give the pies a more intricate shape. I love the braid pattern.

To make the braid, lightly brush the dough around the filling with beaten egg and cut the dough into strips. Fold the top edge of the dough under. Move the strip on the right side of the filling to the left, thereby covering part of the filling. Move the strip on the left to the right.

Repeat the process with the remaining dough strips. Fold the edge of the pie under (for more details, see the video version of the recipe).

Leave the formed pies with rice and egg for a few minutes until the oven preheats to 180 degrees.

Brush the pies with beaten egg and bake for 30-35 minutes until golden brown.

Brush the finished pies with water and (or) let cool, covering with a towel - this way the pies will remain soft the next day.

Pies with rice and egg are ready! Bon appetit!

From the specified number of components, approximately 22–24 medium-sized pies are obtained.

Rice cakes

The dough for these meatless rice pies is called “Swiss” and is combined with both sweet, salty and/or spicy fillings. From the recommendations - when mixing, the water must be very, very cold, that is, ice-cold. Then the dough quickly acquires the necessary plasticity and does not dry out or harden. These pies with rice filling diversify the daily menu, successfully complementing the first courses, and will come in handy during fasting.

Ingredients for making rice cakes:

flour – 500-550 g
vegetable oil – 125 ml + 1 tbsp. l.
water – 125 ml
rice – 200 g
carrots – 1 pc.
onion – ½-1 pc.
salt, pepper, cumin - to taste

Recipe for rice pies:

Boil the rice in the traditional way until tender, rinse, place in a sieve and completely get rid of the water so that the grains do not stick together and crumble. Separately, fry finely chopped onions and grated carrots in vegetable oil until softened.

When the ingredients for the filling are prepared, you can proceed to preparing the dough for the pies. Beat the vegetable oil, adding a pinch of salt, with ice water until it becomes whitish or cloudy.

Separately, sift the flour through a sieve into a spacious bowl.

Pour the water-oil solution into the flour.

Knead into a soft, manageable dough. At this stage, it is worth showing some diligence so that the mass becomes elastic and, as a result, easily stretches/follows your hands. Then the baked pies will acquire a multi-layered, tiny structure.

Roll out the dough into a layer about 2-3 mm thick, cut into rectangles of the desired size.

Place 1-2 tablespoons of rice filling on each flour dough. For the filling, mix boiled chilled rice, carrot and onion sauté and spices. The ratio of components can be adjusted to your taste, but it is the vegetables that make the filling juicy and more aromatic.

Fold three edges inward, covering the filling, and roll the pie with rice into a tube lengthwise.

Place future Lenten pies with rice on a baking sheet with baking paper, keeping a short distance.

If desired, sprinkle some of the tubes with contrasting caraway seeds and bake in the oven for 30-40 minutes, maintaining the temperature at 180 degrees.

These lean pies with rice cool quickly and, once removed from the baking sheet, can be served immediately.

This pastry is equally good with broth, light soups and rich borscht. In addition to the proposed rice filling, mushrooms, cabbage, potatoes, chickpeas, and other cereals are also suitable.

Bon appetit!

Tags:

rice dishes,
unsweetened pastries,
pies

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Butter pastry with rice, shrimp, egg and avocado

This wonderful combination of products gives the dish lightness, freshness, and piquancy. By the way, this assortment can be used both as a filling for pies and as a separate salad.

Compound:

rice – 200 g;
avocado – 1 pc.;
frozen shrimp – 250 g;
lemon - juice of the whole fruit;
olive oil – 2 tbsp. l.;
salt, pepper - to taste.

Preparation:

Prepare the rice according to all the above instructions and leave to cool.
Peel the avocado, remove the core and cut into small cubes.
In a deep bowl, prepare the marinade for the exotic fruit.
Mix lemon juice, olive oil, salt and pepper.
Place the avocado pieces in the prepared mixture for 20 minutes.
In the meantime, let's start preparing the shrimp.
Add a little olive oil to a heated frying pan and add shrimp. Pour water 2 cm above the level of seafood and steam them for 3-5 minutes.
In a deep bowl, mix boiled rice, pickled avocado and shrimp.
If desired, add greens and egg.
We fill the pies and enjoy the baking.

Main ingredients of the filling

Eggs are rich in nutrients that are necessary for the normal development of the body. There are vitamins (B, C, D, E), beneficial amino acids and several important microelements (phosphorus, selenium, iodine, iron). They contain folic acid, which has a positive effect on the circulatory and immune systems.

Protein can also be obtained with the second ingredient – rice. This grain crop is rich in vitamins: E, K, B, PP. It contains fiber (dietary fiber), protein, starch, and antioxidants. The set of microelements in rice includes potassium, iodine, phosphorus, zinc, iron, manganese.

Rice is also useful for slow carbohydrates, which act on the body like good fuel for a car. They take longer to digest, so they give you a feeling of fullness for a long time.

Baked goods with this filling are not just tasty, but also healthy. We present a recipe for a pie with rice and eggs on a yeast dough base.

Cooking process

Pies. Your soul immediately feels warm, because it’s delicious, cozy, soft, tender. The list can be endless. In general, I think no one will refuse the pies. They will always come to the table and to the soul)))

Today we are preparing yeast pies with rice, green onions and eggs in the oven. The pies turn out very soft, tender, and of course, tasty.

To prepare them we will need the following products. First we prepare the yeast dough.

In a convenient container, mix warm kefir, sugar and salt. Pour in vegetable oil and stir.

Sift a glass of flour with dry yeast. Be sure to read the instructions on the yeast package on how to mix it correctly. My yeast is mixed with flour. Then gradually add the rest of the flour and knead the dough. You may need a little less flour to make the dough sticky and soft.

Leave the dough to rise in a warm place, covering it with film or a towel.

Meanwhile, prepare the filling. For it we will need the following products.

Wash the green onions, trim off the stems and chop finely.

Boil the rice in salted water with a teaspoon of vegetable oil, after rinsing it until the water is clear. Usually they take one measure of rice and two measures of water, that is, in a ratio of 1:2. After the water boils, cook the rice over low heat, with the lid slightly open. Once the water has boiled, the rice is ready.

Boil the eggs, peel and chop finely.

Mix green onions, boiled rice and chopped eggs. Salt, pepper and you can add your favorite spices. For juiciness, you can add a couple of tablespoons of melted butter to the filling. The filling for the pies is ready.

Meanwhile, the dough has already risen. Transfer it to a table dusted with flour.

Divide the dough into equal parts. I was making small pies, so I divided the dough into balls slightly larger than a walnut. Form even balls and leave them to proof under a towel. 15 minutes is enough.

Then flatten each bun, place the filling in the center and form a pie, carefully sealing the edges. For example, it’s more convenient for me to do this in my hand, as this way more filling fits inside.

Place the pies on a baking sheet, let them rise in a warm place, and then brush with beaten egg. Bake in an oven preheated to 180 degrees until golden brown. Monitor your oven for readiness.

Remove the baked pies from the oven, sprinkle with water, cover with a towel and leave for 10 minutes. After this, the oven-baked pies with rice, egg and green onions will become even softer and airier. This quantity of products yields 19-20 medium-sized pies.

With mushrooms

To prepare these pies, you can use any fresh, dried or pickled mushrooms.

These pies are easy to make, and they taste simply amazing.

Product composition:

650 g flour;
250 ml water;
10 g baker's yeast;
100 g margarine;
2 eggs;
20 g sugar;
150 g rice;
150 g pickled champignons;
2 onions;
salt;
oil for frying.

Cooking stages.

Yeast is stirred in warm water, then sugar and salt are added.
Add softened margarine, beaten egg and sifted flour. Knead the dough and put it in a warm place for an hour.
Rice is boiled and cooled.
The onion is chopped, fried in oil and mixed with rice.
The mushrooms are cut into smaller pieces and added to the rice.
Beat in a raw egg and mix everything thoroughly.
Mushroom pies are fried in oil on both sides until cooked.

Delicious egg and rice pies are served both hot and cold. They are ideal for tea, chicken broth, and fruit juices.

We have prepared especially for you, dear housewives, a recipe for pies with rice and eggs.

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Pies with rice, eggs and green onions are not at all difficult to prepare; any housewife can do it.
We will make pies with rice and eggs In this recipe, the indicated products are enough for 50 pies; if you need less, divide everything in half. And also look, delicious fillings for pies.