Pies with rice and eggs in the oven. Pies stuffed with rice and egg Yeast pies with egg and rice

These pies with rice, egg and green onions I associate them with childhood. Fluffy dough, delicious egg-rice-onion filling - perfect with a cup of hot tea!

Ingredients

To make rice pies you will need:

For filling:

onions (large) - 2 pcs.;
green onion - 1 bunch;
eggs - 5-6 pcs.;

rice - 1 glass;
salt, spices - to taste;
vegetable oil for frying onions.
For the test:
kefir - 1 glass;

soda - 1 tsp;
eggs - 2 pcs.;
vegetable oil - 2 tbsp. l.;
sugar - 2 tsp;
salt - 1 tsp;

flour - about 4-5 glasses;
vegetable oil for frying pies.

Cooking steps

To prepare the filling, boil the rice and eggs until tender. Chop the onion and fry in vegetable oil until golden brown. Chop green onions. Chop the eggs.

Mix onions, eggs and rice, add salt or spices to taste. The filling for the pies is ready.

Add soda to kefir and mix. Next, add vegetable oil, salt, sugar and eggs, beat with a whisk.

Gradually adding sifted flour, knead into a soft dough (the dough should be homogeneous and not stick to your hands).

Let the dough rest for 15 minutes.

Divide into 20 parts, knead each part.

Roll out, add the filling of rice, eggs and green onions and form into pies.

When all the pies are molded, start frying.

Fry in heated vegetable oil on both sides. Then drain on a paper towel.

Delicious, appetizing rice and egg pies are ready. Bon appetit!

Close-up section)

Great importance in taste qualities any pies are played by the dough. For our pies with rice and eggs in the oven, we will knead the dough using dry activated yeast. We start by heating the liquid ingredient (meaning milk) in a saucepan. Let's pour it over milk product into a spacious bowl in which the process of kneading the dough for pies with rice and egg will take place. Pour in dry activated yeast, followed by a little sugar and a couple of tablespoons of flour. Let's wait until a yeast “cap” forms above the surface of the milk (this is about 15 minutes). At the same time, melt the butter. So, a quarter of an hour has passed. Add one egg and softened butter to the milk mixture. Add the remaining flour, salt and knead the dough until elastic. Place the finished dough in a warm place for an hour.

Let's start filling the pies. Boil rice in salted water. Drain off excess liquid.

Add chopped boiled chicken eggs (3 pieces) to the rice.

We diversify the composition of the filling with fresh herbs (for example, dill).

To make the filling juicy, add a little mayonnaise to it. Mix all the ingredients for the filling.

Divide the dough, which has noticeably increased in volume, into pieces of equal size.

Roll out each piece of dough into layers similar to a circle.

Place the egg and rice filling in the center of each round layer.

Let's decorate the pies with tucks.

Place the resulting pies on a baking sheet, seam side down (by the way, it’s time to turn on the oven and set it to 180 degrees).

Shake the remaining chicken egg and brush the pies with it. Bake pies with rice and egg in the oven for 30 minutes.

I decided to give the filling rice and egg. Of course, you can choose what you like. Pies can also be sweet, for example, with apple jam. Rice and egg are a fairly dense mixture, so these pies satisfy your hunger well. This is a great idea for a snack or for the kids to take to school. So, let's bake?

For 14-15 large pies:

For the test

• 500 g flour
• a pinch of salt
• 1 tbsp sugar
• 15 g dry instant yeast
• 300 ml milk
• 1 large egg
• 50 g butter

For filling

• 120 g long grain rice
• 4 eggs
• 4-5 sprigs of fresh dill
• salt and ground black pepper to taste
• 50 g softened butter
• 1 egg for brushing pies

Cooking method:

Preparation1 hour Total time2 hours 30 minutes .

1. 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.
2. Melt 50 grams of butter in a saucepan. Cool it a little. When the yeast foams, pour in butter, add 1 egg and a pinch of salt. Stir the mixture.
3. 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 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.
   
   
   
4. 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.
   
5. 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).
   
6. Roll out each piece or form a pancake with your hands.Place 1-2 spoons of filling on each pancake.
   
7. 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.
   
8. 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!

There are a great variety of fillings for pies, there are several classic recipes and their variations. Pies with rice and egg are at the top of the list of the most popular. If you wish, you can add (or not) fresh herbs to the filling - onions or dill. Everyone chooses the recipe for yeast dough for themselves; it can be mixed with milk, sourdough, or this recipe The method of preparing choux pastry with yeast is described in detail.

Pies with rice and egg in the oven

Almost every person has one or another dish that evokes its own associations and memories. The first pies in our lives were almost certainly prepared for us by our grandmother or mother, because they exuded warmth and love. Therefore, every housewife who loves cooking should definitely master the simple art of making pies in order to continue the tradition and pamper her loved ones.

You can fry the pies in a frying pan or deep-fry, but there is an opinion that using the oven for baking is the most rational. Firstly, less oil is used for frying, and secondly, you can bake more pies at a time, which will save a lot of time. Serve pies with rice and egg warm or cooled, with kefir or sour cream.

Ingredients:

Filling:

• Rice - 1.5 cups boiled,
• Boiled eggs - 5 pieces,
• Salt to taste
• Pepper to taste
• Green onions - optional.

Dough:

• Sugar - 3 tablespoons,
• Salt - 1 teaspoon,
• Margarine - 2 tablespoons,
• Mayonnaise - 1 tablespoon,
• Water (boiling water) - 300 ml,
• Vegetable oil - 5 tablespoons,
• Flour - 600 grams,
• Instant yeast half a pack 6 grams,

Egg for brushing pies.

Cooking process:

Let's cook first yeast dough. I showed everything step by step in this photo recipe, there is nothing complicated. The dough is prepared quickly and easily, and is pleasant to work with. Any filling for pies is suitable, not just rice and egg. To begin, take a large cup and pour sugar, salt into it, pour in vegetable oil, add mayonnaise and margarine (you can use butter).

Sift the flour in advance so that it is ready, since the dough needs to be kneaded quickly. Pour hot water into the bowl, and immediately add two cups of flour. Sprinkle dry instant yeast on top of the flour and add the rest of the flour. We do this so that the yeast does not come into contact with boiling water, otherwise it will die.

Choux yeast dough in boiling water is prepared quickly, even a novice cook can cope with its preparation. Leave the finished dough for pies to rise in a warm place, covering it with a kitchen napkin so that the surface does not dry out.

While the dough is rising, let's make the filling. Boil hard-boiled eggs, peel and chop into cubes.

It is convenient to cook rice for pies in a multicooker using the “pilaf” mode. Add boiled rice to the eggs, add salt and pepper to taste. At this stage, you can add green onions, as I did for the closed pies.

When the dough has risen, you need to knead it. And let it rise some more.

Then start forming beautiful pies. Divide the dough into small balls.

Roll each lump into a thin cake on a dusted work surface. Make parallel cuts along the edges of the circles and lay out the rice filling.

Pull one side of the flatbread over the filling so that it is visible through the cut window.

Lap the second side of the dough.

Pinch all open sections of dough and place the pies on a baking sheet greased or dusted with flour.

For classic-shaped pies, the filling was rice-egg-green onions. It is placed in the center of the flatbread.

The opposite edges are pinched. This dough is very easy to work with; it does not stick to your hands. You can even make scones without a rolling pin.

It turned out to be two baking sheets: one with closed pies, the second with open ones. Allow time to proof, brush the surface of the pies with the beaten egg. Turn on the oven in advance and preheat it to 180 degrees.

Oven-baked pies with rice and eggs are baked for 25 minutes. We take out one baking sheet and put the next one in the oven.

Smell fresh homemade baked goods, is unlikely to leave anyone indifferent. We brew fresh tea while we wait for the second batch of rice pies. Transfer the soft pies to a plate and serve.

To be honest, I worked with choux pastry for the first time for pies, and I really liked it!

The pies quickly sold out, I advise you to try making them too. And I’m sure you will look at this page more than once.

Bon appetit!