Pies With Rice And Eggs In The Oven. Step-by-step Recipe With Photo

Pies with rice and eggs in the oven are a simple, tasty, inexpensive dish, the only drawback of which is that there are always few pies! The simplest filling for rice pies with eggs and green onions always turns out delicious for everyone, it is impossible to spoil it. You can buy yeast dough for pies ready-made or quickly knead from the products listed in the list; it will come out lush, airy and light, incredibly tasty and aromatic. In general, if you are not lazy, then you can prepare delicious savory pastries for broth or tea, even without having a lot of culinary experience behind you.

• Cooking time: 2 hours
• Number of Servings: 9

Ingredients for oven-baked rice and egg patties

For yeast dough for pies:

• 300 g wheat flour;
• 185 ml of milk;
• 35 g butter;
• a pinch of fine salt;
• a pinch of granulated sugar;
• 10 g dry yeast;
• raw egg yolk;
• 15 grams of white sesame seeds.

For filling pies with rice and eggs:

• 210 g white rice;
• 4 hard-boiled eggs;
• 100 green onions;
• 140 g of onions;
• a bunch of greens (dill, parsley);
• 20 g butter;
• salt, oil for frying.

How to cook pies with rice and eggs in the oven

Knead the dough; my grandmother used to say: - I'll go put the dough. So, we heat the milk to 35 degrees Celsius so that it is warm, add dry yeast, add a small pinch of granulated sugar and wait until bubbles appear on the surface.

Sift flour into a bowl, mix it with fine salt, make a "crater" in the center, pour milk with yeast. Melt the butter, add it to the dough.

We spread the mass on a work surface, knead for about 8 minutes. Then put in a bowl, cover with a wet towel, put in heat for 40 minutes.

We make the filling while the dough grows. Boil white round rice until tender. I do not advise cooking with long rice, it is not sticky, the filling will crumble.

Rub the hard-boiled eggs on a fine grater and add to the rice.

We heat 2 tablespoons of refined vegetable oil, add a piece of butter, then, when the butter melts, throw finely chopped onions into the pan, after 5 minutes - chopped green onions and a finely chopped bunch of greens. Simmer onions with herbs for 5-7 minutes, salt to taste, add to rice with eggs.

After the dough has doubled, knead it, divide it into 9 pieces - about 60 g per serving. Roll out thin cakes. You can sprinkle flour on the board, but I prefer to brush the board and rolling pin with olive oil to keep the dough from sticking.

Put a tablespoon of cold filling in the center of a piece of rolled dough, pinch, form an oval pie.

We put the pies on a dry baking sheet, leave an empty space between them so that there is room for them to grow.

For a ruddy sheen and an appetizing crust, grease the surface with raw egg yolk.

Sprinkle white sesame seeds on top of the yolk; they stick well to the yolk.

We remove the baking sheet in a warm place for 30 minutes, in the meantime, heat the oven to 180 degrees Celsius.

Place the baking sheet in the center of the hot oven and bake for 15 minutes.

Remove the pies with rice and eggs from the baking sheet, put in a bowl, cover with a towel, leave for 20 minutes to rest; they will become very soft.

The pies with rice and eggs are ready in the oven. Bon Appetit!