These pies with rice, eggs and green onions are associated with my childhood. Fluffy dough, delicious egg-rice-onion filling - perfect with a cup of hot tea!

Ingredients

To make pies with rice you will need:

For filling:

onions (large) - 2 pcs.;
green onions - 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. Slice the eggs.

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

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

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

Let the dough rest for 15 minutes.

Divide into 20 pieces, knead each piece.

Roll out, put the filling of rice, eggs and green onions and form into patties.

When all the pies are molded, start frying.

Fry in hot vegetable oil on both sides. Then put it on a paper towel.

Delicious, mouth-watering pies with rice and eggs are ready. Bon Appetit!

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Pies ... Immediately the soul becomes warm, because it is tasty, cozy, soft, tender ... You can list it endlessly. In general, I think no one will refuse pies. They will always come to the table and to the shower)))

Today we are preparing yeast pies with rice, green onions and an egg in the oven. The pies are very soft, tender, of course delicious.

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

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

Sift a glass of flour with dry yeast. Be sure to read the instructions on the yeast packaging on how to mix them 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, cover it with plastic wrap or a towel.

In the meantime, prepare the filling. For her, we need the following products.

Rinse the green onions, trim the tails and chop finely.

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

Boil the eggs, peel and chop finely.

Mix green onions, boiled rice and chopped eggs. Season with salt and 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.

In the meantime, the dough has already come. Transfer it to a table sprinkled with flour.

Divide the dough into equal parts. I sculpted small pies, so I divided the dough into balls a little larger than a walnut. Form into even balls and leave to proof under a towel. Enough 15 minutes.

Then flatten each bun, put the filling in the center and form a pie, carefully sealing the edges. For me, for example, it is more convenient to do this in my hand, because more filling fits inside.

Place the patties on a baking sheet, let rise in a warm place, and then brush with a 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. This will make the brassies with rice, eggs and green onions even softer and more fluffy. From this amount of products, 19-20 medium-sized pies are obtained.

Enjoy your tea!

Weightless ...

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 and everyone turns out to be delicious, 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 too 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 Rice and Egg Patties in the Oven
Ingredients for the yeast pie dough:

• 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.

Ingredients for the filling for the rice and egg patties:

• 210 g white rice;
• 4 hard-boiled eggs;
• 100 green onions;
• 140 g 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'm going to 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.

Kneading the dough for pies

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.

Boil round rice for filling pies

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

Rub boiled eggs into rice

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

Fry onions and herbs

Heat 2 tablespoons of refined vegetable oil, add a piece of butter, then, when the butter melts, put 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.

Divide the dough into equal pieces

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

We spread the cold filling on the dough and form the pies

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

Put the pies on a baking sheet

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

Lubricate the pies with egg yolk

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

Sprinkle sesame seeds on the sills

Pour 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.

We bake pies with rice and eggs in the oven

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!

Calorie content: Not specified
Cooking time: Not indicated

If you do not want to make for pies or filling, boil rice and eggs. The boiled rice and egg filling is the simplest you can think of. It is impossible to spoil it, but to make it tastier - please! Add dill, some pepper for hotness, and a couple of tablespoons of mayonnaise or sour cream for juiciness. And you will be surprised how delicious the filling of rice and eggs will turn out!
We will make yeast dough for pies with rice and eggs on the dough, we will bake them in the oven. You will learn all the details of cooking from a step-by-step recipe with a photo. The pies do not stale for a long time, they remain soft and fresh for several days.

Ingredients:

Dough:
- fresh yeast - 15 g;
- sugar - 1 tbsp. l .;
- salt - 0.5 tsp;
- milk - 1 glass;
- flour - 180 gr.

Dough:
- flour - 240 gr;
- egg - 1 piece;
- sugar - 2 tbsp. l .;
- vegetable oil - 2 tbsp. l.

Filling:
- rice - 1 glass;
- eggs - 3-4 pcs;
- dill - a bunch;
- salt - to taste;
- ground pepper - 2-3 pinches (optional);
- mayonnaise or sour cream - 2 tbsp. l.

Recipe with photo step by step:

For dough, mix fresh yeast with salt and sugar. Lightly grind everything to the consistency of a liquid gruel.

Pour in the warmed milk, dissolve the yeast and add the sifted flour. Mix with a whisk or spoon, the mass will turn out to be homogeneous and not very thick. Cover, remove the dough for half an hour in a warm place.

In the warmth, the dough will do well, rise and increase several times.

Stir the dough, add two tablespoons of sugar. We drive in an egg (you can beat it or add it whole - there is no difference).

Sift flour into the dough. First, mix with a spoon, then, when the dough becomes sticky and loose, put it out of a bowl on a table lightly floured.

We continue to knead the dough with our hands, adding two tablespoons of vegetable oil during kneading. After about ten minutes, the dough will become homogeneous, smooth. We roll it into a ball, cover the dishes with a lid. Leave warm for one hour or until it has tripled.

Preparing the filling for the pies. Pour rice groats with water, boil until soft. Cool down a little. Hard-boiled eggs. Finely chop the dill greens. Add salt and pepper to warm rice, pour dill, cut into pieces of eggs. Adding mayonnaise or sour cream will make the filling juicy, but you can also add melted butter. Mix everything thoroughly, leave the filling to cool.

In an hour, the yeast sponge dough should rise well, become soft, airy. If it doesn't fit well for you, leave it on for another half hour.

Divide the dough into small pieces, roll them into round blanks for pies. Cover with foil, let stand for 12-15 minutes.

Knead or roll into a cake. Put a spoonful of the filling in the middle. Raising the edges, connect tightly over the filling to make a scallop.

We pinch the seam again, do not leave open areas. Turn over and place on a baking sheet with the seam down. While the oven is warming up to 200 degrees, leave the pies under the towel for proofing. Then we transfer to a hot oven and bake for about 20 minutes, until golden brown.

Grease the finished pies with oil, cover with baking paper, put a towel on top. After 10-15 minutes, the crust will become soft and you can serve the pies for tea or leave to cool completely. Bon Appetit!
Try some more delicious

Rice and egg patties

Has it ever happened to you that in the morning you wake up with the desire to bake a mountain of pies, but without the desire to make different fillings? I have a great solution for this case - pies with rice and an egg in the oven, a step-by-step recipe with a photo is useful for those who do not yet have a lot of culinary experience. I make the yeast dough in a bezoparny way, for the filling I boil rice and eggs. Then in one part I add oil and green onions with dill, in the other a spoonful of mayonnaise and spices. A small touch, but the taste of the pies is completely different.

This is a basic recipe for rice and egg patties made from simple yeast dough without long proofing. The pies are very successful, fluffy, remain soft and fresh for a long time.

Ingredients

To make pies with rice and eggs, you will need:

• warm milk -1 glass;
• fresh pressed yeast - 20g;
• granulated sugar - 5 tbsp. l;
• salt - 1 tsp
• wheat flour - 800-850 g;
• egg - 2 pcs;
• sunflower oil - 5 tbsp. l.

• rice (dry cereal) - 1 cup;
• eggs - 4 pcs;
• butter - 50 g;
• salt to taste;
• dill - a bunch;
• green onions - half a bunch;
• mayonnaise - 1 tbsp. l (optional);
• black pepper or other spices - to taste.

In addition, 1 yolk and sesame seeds for coating / sprinkling.

How to cook pies with rice and eggs in the oven. Recipe

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

I grind until a liquid gruel is obtained. This method eliminates the need to wait until everything dissolves or to knead the lumps.

I pour in milk, warmed up 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 bedding, two-thirds of the required amount will be sufficient. I add the rest during the kneading process.

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

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

I sift the flour onto a board, move most of it to the side. Sprinkle a little in a thin layer, spread the dough and begin to knead. I wrap the edges to the middle, as if collecting a bun, then roll my palm away from myself. I tighten it and wrap it up again, knead it. In the process of kneading, the dough becomes soft and stops sticking.

Flour gradually interferes and a neat rounded bun is obtained from a loose, shapeless coma. Knead for 10-12 minutes, until smooth.

I put them in a greased bowl, select the volume of the dishes so that the dough has room to grow. I tighten it with a film and put it in a warm place. I have the best place for proving - a preheated oven. How I do it: I heat it up to 40-45 degrees, turn off the heat. I put the bowl of dough on the wire rack in the middle tier. The heat holds well, the dough rises faster than if left at room temperature. After a while, the oven will cool down, you need to heat it up without removing the dishes. They brought it up to 40 degrees, turned it off. In the oven, the dough will be suitable for 1-1.5 hours. It took me an hour.

Preparing filling for pies. I take the most common rice, we sell it under the general name "round". I wash the rice groats several times. I fill it with cold water (1.5 cups), throw in a little salt. From the beginning of boiling, cook under a lid on a minimum heat for 20 minutes or until the rice is soft. When cooking, the rice will steam, the water will be absorbed. Cool down a little.

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

I boil the eggs hard-boiled, cut them into cubes, not quite finely. I add half with green onions to one bowl, half to another, where rice with mayonnaise. I stir it, taste it - the filling should be a little salty, if not salted enough, it will be bland.

While I was filling, the dough rose, increased three or four times. It is now ready to be cut.

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

Tighten with plastic wrap or cover with a towel. For about ten minutes the workpieces should stand to fluff up a little, become softer, more elastic.

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

Raising the edges, I connect 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 I get enough sleep and pinch it on one side, moving to the middle, then the same way on the other. The scallop (or seam) will be tight, high.

I tuck the seam a little, as if pinching, 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 blanks - the pies in the oven will grow well.

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

I turn on the oven while the pies are sitting on the proofer, I warm it up to 200 degrees. I put the baking sheet on the middle tier, 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 them move away from the heat and then cover with a towel. Very quickly, the crust of the pies will soften, they will become tender, soft.

Despite the simple filling, pies with rice and eggs in the oven are very tasty. In winter, I replace green onions with fried onions - it's also not bad, just put a little more pepper. With tea or instead of bread with broth, chicken soup is what you need. So the recipe for pies with rice and eggs can be taken as a basis and adjusted to suit your products and tastes. Happy baking to everyone and bon appetit! Your Plyushkin.