Pie - Russian cuisine pies, which are a boat with a small hole in the center. They are served with meat or fish broth, depending on the filling.
Rice pies - basic cooking principles
Pies are baked from yeast or puff pastry. The ingredients for the filling can be varied. It can be fish, meat, eggs, rice, etc. The pies are oval, leaving the middle open. The pies are made large enough.
The dough is prepared on the basis of milk, kefir or sour cream. The yeast dough is given a good fit. Then they crush it and roll out small circles.
Boil rice for the filling until tender. Cool and add to it the remaining ingredients, finely chopped them. Fish can be taken both sea and river. The main condition is that the filet should be boneless.
A lot of toppings are put in the middle of the cakes and the edges are plucked, leaving the middle open.
Ready cakes are laid out on a deco and left for proofing. Grease with beaten yolk and bake for about half an hour at 200 C.
Recipe 1. Rice and Egg Pies
Ingredients
Dough
200 g of milk;
¼ part of a pack of oil drain;
2 eggs;
9 g of yeast;
three glasses of flour;
60 g of sugar;
table salt.
Filling
50 g of green onions;
stack round rice;
large eggs - three pieces.
Cooking method
1. Heat the milk to a warm state. Dissolve the yeast in it. Add eggs, butter and beat with a mixer until smooth.
2. Combine flour with sugar and salt. Add flour to the egg-milk mixture and knead the soft dough. We cover it with a film or a towel and leave it warm for an hour.
3. We wash the rice groats and boil until cooked. We recline on a sieve and cool. Cook the eggs, place them under a stream of cold water and clean. Finely chopped. Rinse green onions, dry and chop into small rings. Combine all the ingredients, slightly salt and mix.
4. We crush the dough, divide into identical pieces. Each roll into a small cake. Put a large spoon of the filling and form a pie. We shift to the deco and leave for proofing, greasing with egg yolk. Bake for 20 minutes until golden brown.
Recipe 2. Pies with rice and minced chicken
Ingredients
10 g pressed yeast;
a bunch of fresh dill;
330 ml of milk or water;
five chicken eggs;
30 g of sugar;
stack rice;
600 g flour;
ground pepper;
80 ml of vegetable oil;
5 g of coriander and salt;
one chicken breast;
30 g of dried paprika;
bow - head.
Cooking method
1. Dissolve the yeast in warm milk. Add a tablespoon of flour and sugar. Stir well, breaking all the lumps, cover and leave warm for 15 minutes. A foam cap should form on top.
2. Sift the flour with a slide. We make a recess in it and pour in the dough and oil, salt and knead the dough, which will not stick to the palms. We place the dough in a deep bowl, pre-lubricating it from the inside with oil. Cover and leave warm for one and a half hours. After an hour, we crush the dough.
3. Boil chicken breast. We take out the meat, and leave the broth for serving.
4. Peel the onion and finely chop it. Passage to transparency under the lid. Season with pepper, salt and mix.
5. Boil eggs and rice. We clean and chop the eggs in a small cube. We twist the chicken fillet and fried onions in a meat grinder. Dill greens finely chopped. We mix all the ingredients for the filling and lightly salt.
6. Divide the dough in half. Divide each half into ten identical pieces. We roll each into an oval. Put the filling in the center and pinch the edges, leaving the central part open. Leave to "rest" for a quarter of an hour.
7. The oven is heated to 180 C. Beat the egg with a spoon of drinking water and grease the pies. Put a small piece of butter on top of the filling and put it in the oven for 20 minutes.
8. Cover the finished pies with a towel and cool. Serve with fresh vegetables and meat broth.
Recipe 3. Pies with rice, cod fish liver
Ingredients
vegetable broth - half a glass .;
flour - two and a half glasses .;
cod liver - 200 g;
raw yeast - 30 g;
onion - three heads;
egg;
fresh cream - 50 ml;
fresh milk - 150 ml;
fillet of pike perch and salmon - 500 g each;
drain oil - 70 g;
common salt;
rice - ½ cup .;
white sugar - 30 g.
Cooking method
1. Dilute the yeast in warm milk. Add a spoonful of granulated sugar and flour. Stir and leave for 30 minutes.
2. After the allotted time, sift the flour into a dough and knead a thick dough. Cover with a towel and keep warm for a couple of hours. After an hour, knead the dough.
3. Rinse and dry the fish fillet. Divide each into three parts. Dissolve butter in a pan. Fry the fish in it until golden brown. Three minutes on each side.
4. Chop the peeled onions with medium slices. Pass it in vegetable oil until transparent.
5. Leave two slices of fillet intact, and cut the rest of the fish into small slices. Combine the fried onions with finely chopped fish. Add cream, season with spices and mix. Cut the rest of the fillet along not too thick stripes.
6. Boil rice until cooked. Fold on a sieve and cool. Stir with the fish.
7. Wash the dough with your hands and divide into equal small balls. Each roll into a thin cake. Put a spoonful of filling in the middle. Put a slice of fish fillet on top. Connect the edges in the center, leaving a hole in the center. Put the pies on an oiled deco, leaving a small space between them.
8. The surface of the patties with egg yolk. Put a piece of oil in each hole, pour a spoonful of vegetable stock. Preheat the oven to 200 C. Bake for half an hour.
9. Grease the finished pies with melted butter. Pour a spoonful of broth into the hole. Put the cod liver on top. Cover the pies with parchment and leave for five minutes.
Recipe 4. Pies with rice and canned fish
Ingredients
150 ml of cow's milk;
370 g flour;
8 g of yeast;
¼ part of a pack of plums. oils;
salt;
30 g sour cream;
egg;
70 g of rice;
30 ml of vegetable oil;
can of fish canned food;
40 ml of olive oil;
bulb;
carrot.
Cooking method
1. We breed yeast in warm milk. Add sour cream, ghee, salt and egg. Shake well.
2. Sift the flour into the liquid mixture, knead the dense dough, cover it with a towel and leave to warm for an hour.
3. We wash the rice, changing the water until it is clear. Boil the grits until tender. Put it on a sieve and cool it.
4. Peeled my onion and cut into pieces. We clean the carrots and chop into large chips.
5. We open a jar of fish, drain the liquid, and knead the fish with a fork.
6. Fry the onion until transparent in olive oil. Add carrots and fry for another three minutes. Transfer the frying to a bowl, cool and mix with canned fish and rice.
7. Roll out the dough and use the mug to squeeze out the mug. In the middle of each we put one and a half tablespoons of filling and connect the edges, leaving a hole on top. We spread the pies on a baking sheet covered with parchment, grease them with a mixture of yolk and milk. Leave for 20 minutes. Bake for 20 minutes at 180 C.
8. Cover the finished pies with a towel and cool. Serve with fish broth.
Recipe 5. Pies with rice in Moscow
Ingredients
Dough
egg;
430 g flour;
10 g of sugar and salt;
stack kefir or whey;
120 ml of vegetable oil.
Filling
60 g of drain oil .;
stack rice groats;
320 g red fish;
two bow heads.
Cooking method
1. Drive eggs into a container for kneading dough. Shake lightly, pour in vegetable oil and warm whey. Mix again. Add dry yeast, stir until completely dissolved and a light foam forms.
2. Pour the sifted flour into the yeast mixture, salt and knead a soft, dense dough. We cover the container with the dough with a towel and leave it warm for an hour and a half. During this time, knead the dough twice.
3. Boil the rice until cooked. Discard it on a sieve and let it drain water. Free fish fillet. Part of the fillet is cut into narrow strips, and part finely chopped.
4. Rice is mixed with chopped fish, add onion fried in vegetable oil and butter. Mix, salt and pepper.
5. Roll out the dough into a layer and cut out circles with a glass. In the middle we spread the spoon of the filling. Put a slice of fish on top and connect the edges, leaving a hole in the center. We leave pies for half an hour for proofing.
6. Put the pies on a baking sheet. We grease with egg yolk and send for 15 minutes to the oven preheated to 180 ° C.
Recipe 6. Rice and Mushroom Pies
Ingredients
yeast dough;
200 g of dried mushrooms;
100 g of rice;
onion head;
common salt;
100 ml of oil;
egg yolk.
Cooking method
1. Boil the dried mushrooms, put them on a sieve, rinse and twist through a meat grinder. Fry the chopped onion, add the mushroom mince and continue cooking for about three minutes. Cool and combine with boiled rice.
2. Roll out the dough into a round cake and gently transfer it to a baking sheet. We put the rice-mushroom filling in the middle, level it, gently bend the edges, leaving the middle not covered. Bake at 200 C until light brown.
3. Grease the sides of the finished pie with butter. Cover with a towel and cool.
Rice Pies - Tips & Tricks
If the filling turned out to be rather dry, add broth or sauce to it.
It is better to finely chop the ingredients for the filling, and not twist in a meat grinder.
Pies will be juicy and tasty if you set a form with water over a baking sheet.
Before baking, pour a spoonful of broth into each pie.
