Pies with rice - delicious Russian pastries. Recipes pies with rice, green onions, fish, minced meat and mushrooms

Pie - pies Russian cuisine, which are a boat with a small hole in the center. Serve them with meat or fish broth, depending on the filling.

Rice pies - basic cooking principles

Pies baked from yeast or puff pastry. The ingredients for the filling can be varied. This could be fish, meat, eggs, rice, etc. The pies are oval-shaped, leaving the middle open. Pies make quite large.

The dough is prepared on the basis of milk, kefir or sour cream. Yeast dough give a good approach. Then they crush him and roll out small circles.

The rice for the filling is boiled until tender. Cool and add to it the rest of the ingredients, finely chopped them. Fish can be taken both sea and river. The main condition is that the fillets are boneless.

In the middle of the cake put a lot of stuffing and pinch the edges, leaving the middle open.

Ready-made cakes are laid out on the deco and left for dough. Smear with whipped yolk and bake for about half an hour at 200C.

Recipe 1. Pies with rice and eggs

Ingredients

Dough

200 g of milk;

1/4 part of a pack of oil;

2 eggs;

9 g yeast;

three glasses of flour;

60 g of sugar;

table salt.

Filling

50 g of green onions;

stack round rice;

eggs are large - three pieces.

Method of preparation

1. Milk is heated to a warm state. We 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 soft dough. Cover it with a wrap or towel and leave to warm for an hour.

3. Rice groats are washed and boiled until cooked. Fold back on the sieve and cool. Cook eggs, put them under a stream of cold water and clean. Finely crumbled. Green onions rinsed, obsushivaem and grind into small rings. Combine all ingredients, lightly salt and mix. 4. Pastine dough, divide into equal pieces. Each roll into a small cake. Put a big spoonful of stuffing and form a pie. We shift to deco and leave to the proof, smearing egg yolk. Bake for 20 minutes until golden brown.

Recipe 2. Pies with rice and minced chicken

Ingredients

10 g of pressed yeast;

a bunch of fresh dill;

330 ml of milk or water;

five chicken eggs;

30 grams of sugar;

stack rice;

600 g of flour;

ground pepper;

80 ml of vegetable oil;

5 g of coriander and salt;

one chicken breast;

30 grams of dried paprika;

bow - head.

Method of preparation

1. Dissolve the yeast in warm milk. Add a tablespoon of flour and sugar. Well stir, breaking all lumps, cover and leave warm for 15 minutes. A cap of foam should form at the top.

2. Flour the flour slides. We make a recess in it and pour in the brew and oil, salt and knead the dough, which will not stick to the palms. We place the dough in a deep dish, after having previously been lubricated from the inside with butter. Cover and leave to warm for half an hour. After an hour, press the dough.

3. Boil chicken breast. Take out the meat, and leave the broth for submission.

4. Peel the onion and finely crumble it. Pass to transparency under the lid. Season with pepper, salt and mix.

5. Boil eggs and rice. Eggs clean and chop into small cubes. We twist chicken fillet and fried onions in a meat grinder. Dill finely shred. All the ingredients for the filling mix and lightly salt.

6. Divide the dough in half. Each half is divided into ten identical pieces. Roll out each oval. Put the stuffing in the center and pinch the edges, leaving the central part open. Leave the "rest" for a quarter of an hour.

7. Heat oven to 180C. Beat egg with a spoon of drinking water and grease the pies. On top of the stuffing put a small piece of butter and send in the oven for 20 minutes.

8. Cover the finished pies with a towel and cool. Served with fresh vegetables and meat broth.

Recipe 3. Pies with rice, fish, cod liver

Ingredients

vegetable broth - half a stack .;

flour - two and a half stak .;

cod liver - 200 g;

raw yeast - 30 g;

bow - three heads;

egg;

fresh cream - 50 ml;

fresh milk - 150 ml;

pike perch and salmon fillet - 500 g each;

oil plum - 70 g;

table salt;

rice - 1/2 stack;

white sugar - 30 g

Method of preparation

1. Dissolve the yeast in warm milk. Add a spoonful of sugar and flour. Stir and leave for 30 minutes.

2. After the allotted time, sift the flour into the brew and knead the dense dough. Cover with a towel and leave to warm for a couple of hours. An hour later pound the dough.

3. Rinse and dry the fish fillets. Each divided into three parts. Dissolve the butter in the pan. Fry fish in it to ruddy. Three minutes on each side.

4. Chop the peeled onions in medium pieces. Pass it in vegetable oil until transparent.

5. Leave two pieces of fillet whole and cut the rest of the fish into small pieces. Combine fried onions with finely chopped fish. Add cream, season with spices and mix. The rest of the fillet cut along not too thick strips.

6. Boil the rice until cooked. Discard the sieve and cool. Stir with fish.

7. Punch dough with hands and divide into identical small balls. Each roll into a thin cake. Put a spoonful of stuffing in the middle. Top with a slice of fish fillet. Connect the edges in the center, leaving a hole in the center. Put the pies on the oiled deco, leaving a small space between them.

8. The surface of the pies egg yolk. In each hole, put a piece of butter, pour a spoonful of vegetable broth. Heat oven to 200C. Bake for half an hour.

9. Grease the pies with greased butter. Pour a spoonful of broth into the hole. Put cod liver on top. Cover 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 of flour;

8 g yeast;

1/4 part of a pack of plums. oils;

salt; 30 g sour cream;

egg;

70 grams of rice;

30 ml of vegetable oil;

jar of canned fish;

40 ml of olive oil;

bulb;

carrot.

Method of preparation

1. Dissolve yeast in warm milk. Add sour cream, ghee, salt and egg. Shake well.

2. Sift flour into the liquid mixture, knead the dense dough, cover it with a towel and leave to rise for an hour in the heat.

3. We wash the rice, changing the water until it becomes transparent. Boil the cereal until done. Drop it on a sieve and cool.

4. Peeled my onions and cut into pieces. Clean the carrots and grind into large chips.

5. Open the jar with the fish, drain the liquid, and knead the fish with a fork.

6. Fry onion until transparent in olive oil. Add carrots and fry for another three minutes. Shift fried in a bowl, cool and mix with canned fish and rice.

7. Roll out the dough and squeeze out the mugs using a mug. In the middle of each place one and a half spoons 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 180C.

8. Cover the finished pies with a towel and cool. Served with fish broth.

Recipe 5. Moscow-style rice-pies

Ingredients

Dough

egg;

430 g of flour;

10 g of sugar and salt;

stack kefir or whey;

120 ml of vegetable oil.

Filling

60 grams of drained oil .;

stack rice cereal;

320 g red fish;

two onions.

Method of preparation

1. We drive into the container for kneading eggs. Slightly shake, pour vegetable oil and warm whey. Stir once again. Add dry yeast, stir until they are completely dissolved and light foam is formed.

2. Pour the sifted flour into the yeast mixture, add salt and knead soft, dense dough. Cover the container with the dough with a towel and leave to warm for an hour and a half. During this time, crush the dough twice.

3. Boil rice until cooked. We throw it on a sieve and let it drain. We release fish fillets from bones. Part of the fillet is cut into narrow strips, and some finely crumbled. 4. Rice is mixed with chopped fish, add onion fried in vegetable oil and butter. Stir, salt and pepper.

5. Roll out the dough into the formation and cut the circles with the help of a glass. In the middle lay out a spoonful of the filling. Put a slice of fish on top and connect the edges, leaving a hole in the center. Leave the pie for half an hour for proofing.

6. We shift the pies on a baking sheet. Lubricate the egg yolk and send for 15 minutes in the preheated 180C oven.

Recipe 6. Pies with Rice and Mushrooms

Ingredients

yeast dough;

200 g of dried mushrooms;

100 grams of rice;

onion head;

table salt;

100 ml of oil;

egg yolk.

Method of preparation

1. Boil dried mushrooms, fold to a sieve, rinse and twist through a meat grinder. Fry chopped onion, add the minced mushroom and continue to cook 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. Put in the middle of the rice-mushroom stuffing, leveling, gently bend the edges, leaving the middle uncovered. Bake at 200C until light rudiness.

3. Lubricate the sides of the finished pie with butter. Cover with a towel and cool.