Airy baked pies with rice and egg insides

Airy baked pies with rice and egg insides

Homemade rice and egg pies are a good addition to a huge number of different side dishes. They are amazingly mixed with first and second courses, salads, meat and fish. In addition, pies with rice and eggs in the oven are very good on their own - you can enjoy their light taste with a cup of hot tea or use the baked goods as a hearty snack during the day.

Making baked pies from yeast dough is very simple and quite quick - production will take a little more than an hour. The dough comes out delightfully tender, soft and airy, and the inside is unusually tasty. A step-by-step recipe with photos will help you create a fragrant snack pastry - with it, production will become even easier and faster.

What will we need for the pies?

Ingredients for the dough:

• milk – 300 ml;
• sugar – 1 tbsp;
• dry yeast – 7 g;
• salt – 1/3 tsp;
• vegetable oil – 50 ml;
• wheat flour – 550 g;
• egg for greasing pies - 1 pc.

Ingredients for the inside:

• rice – 100 g;
• water – 250 ml;
• milk – 200 ml;
• chicken eggs – 3 pcs.;
• butter – 50 g;
• salt - to taste;
• green onions, ground pepper mixture - optional (not mandatory).

Production time: 1 hour 30 minutes.

Number of servings: 6-8.

How to create dough, filling and bake pies with rice and egg in the oven

1. Sift flour into a bowl. Add other dry ingredients to it - salt, sugar, dry yeast. Mix the resulting mixture well. We recommend using instant dry yeast - it will significantly shorten the baking process.
2. Heat the milk until warm. Pour it into a bowl with the consistency of dry ingredients. Pour unflavoured vegetable oil into it. Knead the soft dough.
3. Roll the resulting pie dough into a ball and place it in a bowl. Cover the container with a clean towel. Leave in a warm place for 50-60 minutes to rise.
4. Boil the rice until tender in a consistency of water and milk. Place in a colander to remove excess liquid. Thanks to milk, the rice will turn out to be the most tender and will acquire a light creamy taste. Add melted butter to the finished rice.
5. We peel the hard-boiled chicken eggs, rinse them, and cut them into small cubes. We add them to the rice. Mix everything carefully and add salt to taste.
6. The interior for the rice and egg pies is ready. If desired, you can add slightly chopped green onions to it and season with the consistency of ground peppers. This way the inside will be the most fragrant and aromatic.
7. Our dough has risen perfectly and is ready for cutting.
8. On a board lightly sprinkled with flour, divide it into equal pieces of approximately 50-60 g. This amount of ingredients yields 12-14 medium-sized pies.
9. Roll any piece into a bun. Let the balls rest slightly for 5-7 minutes.
10. Roll out the buns into flat cakes and place rice and egg in the middle. Adjust their quantity to your own taste.
11. We carefully pinch the edges of the cakes and form into pies. Place them seam side down on a baking sheet lined with baking parchment. Let it rise slightly in a warm place for 15-20 minutes. Before baking, brush the surface of the pies with beaten egg. Bake the products in an oven previously preheated to 180 degrees for 18-20 minutes, until golden brown. If desired, you can sprinkle the surface of the pies with sesame seeds.

Transfer the pies with rice and egg from the baking sheet to a wire rack and let cool slightly.

We serve the still warm, rosy pies with tea, coffee, milk, or complement your favorite dishes with them, and enjoy fragrant homemade cakes with the whole family.

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Pies with rice and egg

Ingredients

Dry yeast – 2 tsp.

Vegetable oil – 100 ml

Flour – 0.8-1 kg (as needed)

Chicken egg - for greasing pies

Interior:

Milk – 1 glass

Chicken egg – 3 pcs.

Butter – 50-70 g (to taste)

Green onions – 1 bunch (optional)

Peas (frozen) – 1 cup (optional)

• 202 kcal
• 1 hour 30 minutes
• 1 hour 30 minutes

Photo of the finished dish

Video recipe: Pies with rice and egg

Step-by-step recipe with photos and videos

Homemade baked goods are always the most delicious! Pies, muffins and buns, cookies and cakes are loved and revered in every family. It would seem that in the midst of such a contrast, ordinary and simple pies would simply get lost, but everything happens exactly the opposite, because there is not much that can compare with the smell and taste of new homemade pies. Simple and easy to make, airy, golden, hot pies are a delicacy that is impossible to resist.

Now I propose to pamper yourself and your loved ones and prepare tender and rosy pies with rice and egg. This type of interior is rightfully considered the most common and easily accessible, moreover, it is vital at any time of the year. As a base, we will prepare airy yeast dough on a milk base. To greatly simplify the process, we will bake the pies in the oven. And in order for the ordinary inside to taste tender and creamy, we’ll use a few common culinary tricks. Shall we begin?!

Prepare the ingredients according to the list.

Sift the wheat flour. Add yeast, sugar and salt to half the sifted flour. Pour in vegetable oil.

Combine water and milk and heat. While stirring the flour, pour warm milk evenly into the flour.

While continuing to stir the dough, add the remaining flour evenly and form a soft ball of dough. The dough prepared according to this recipe can actually be left without kneading and you can immediately start baking pies. I let the dough sit while I prepare the filling.

If desired, place the dough in a greased bowl, cover the dough with a towel and leave for 40-60 minutes until it has doubled in size.

For the inside: hard boil 3 chicken eggs. Pour cool water over the eggs, bring to a boil and cook for 10 minutes. Peel the boiled eggs and chop finely. To make it easier to peel the eggs, add salt to the water during the cooking process, and immediately after cooking, transfer the eggs to cool water.

Cook the rice and wash it with cool water. Drain the water and pour the rice with a consistency of water and milk. Add 1-2 pinches of salt. Bring the water to a boil and cook the rice for 13–15 minutes (until tender). Adding milk during cooking will make the rice taste more tender, and the cooked insides will give pleasant creamy notes.

Wash the finished rice with cool water. A rapid change in temperature will stop production, the rice will retain its texture, will not stick together when cooled and will not turn into porridge.

Add melted butter to the rice and stir thoroughly.

Add boiled eggs and salt to taste to the rice.

If desired, you can add other ingredients to the entrails, for example green onions and (or) peas.

When both the dough and the inside are ready, you can begin to form the pies. Punch down the dough and knead it for 1-2 minutes.

Roll the dough into a sausage and cut into small pieces (I have pieces of approximately 50-70 grams).

Roll out a portion of the dough thinly and place a portion of the inside in the center (approximately 1 tablespoon, maybe heaping).

The following are possible options. You can form the pie using the usual method: pinch the edges of the dough and place the seam side down.

Or give the pies the most bizarre shape. I love the braid sketch.

To create the braid, lightly brush the inside of the dough with beaten egg and cut the dough into strips. Fold the top edge of the dough under. Move the strip on the right side of the inside to the left, thereby covering part of the inside. Move the strip on the left to the right.

Repeat the process with the remaining dough strips. Fold the edge of the pie under (for more details, see the video version of the recipe).

Leave the formed pies with rice and egg for a couple of minutes until the oven preheats to 180 degrees.

Brush the pies with beaten egg and bake for 30-35 minutes until golden brown.

Brush the finished pies with water and/or let cool, covering with a towel - this way the pies will remain soft the next day.

Pies with rice and egg are ready! Bon appetit!

The indicated quantity of components yields approximately 22–24 medium-sized pies.

Pies with rice entrails and eggs

• 500 g wheat flour
• 1 glass of whey (can be replaced with kefir)
• 1 testicle
• 2 teaspoons dry yeast
• 1 tbsp. spoon of sugar
• 2-3 tbsp. spoons of butter
• Salt to taste

• 100 grams of rice
• 6 eggs
• 500 g green onions
• Small bunch of dill
• 1 tbsp. spoon of butter
• Salt to taste

"Grandma's" peasant pies

One of the most beloved pies from youth is naturally with herbs, egg and rice: warm, fragrant and, like nothing else, conveying the spirit of antiquity. Any grandmother certainly cooks pies with rice and eggs for her grandchildren, knowing that this dish is quite filling, and due to the huge amount of fresh herbs, it is also healthy.

The calorie content of fried pies with eggs is 250 calories, and those baked in the oven are only 210, and this despite the fact that they give you a feeling of fullness for half a day! It becomes clear why grandmothers try to feed their pets with them: so as not to worry about whether they are full?

How to cook these pies: in a frying pan or in the oven is up to you, because this is a matter of taste, habit, and health is also important: after all, some people, according to medical prescriptions, do not need to eat fried in fat, so the oven option is just for them . Why give up such deliciousness?

Making yeast dough

For pies with rice and eggs, this dough recipe is most suitable: the finished pies will simply melt in your mouth!

1. Pour sugar and yeast into slightly heated whey, mix with a spoon and let the mixture foam, this takes about 15 minutes.
2. Next, in a separate bowl, beat the egg with melted butter and salt, pour this mixture into the yeast mass and stir.
3. Adding sifted flour to the resulting dough in small portions, knead a soft dough that should not stick to your hands, but at the same time be quite plastic.
4. Cover it with a linen towel and let it come up, meanwhile working on the insides for the pies.

Making the inside

1. Boil the eggs until hard and immediately put them in cool water - then it will be easier to clean them - the shell will simply come off.
2. Boil the rice in a large amount of water, drain the water and add fresh boiling water.
3. Cook until the grains are ready, and then drain in a colander and wash with running warm water, removing any remaining mucus inherent in rice porridge and grease with butter.
4. Finely chop the green onion feathers, also chop the dill, chop the boiled eggs into medium-sized pieces (do not crush them).
5. Mix the greens, rice and eggs, season with salt, mix thoroughly with a spoon until the greens are evenly distributed throughout the rice-egg mixture.
6. If desired, you can lightly sprinkle with ground black pepper.

Baked in the oven

Pies baked in the oven are a healthier food than those fried in oil, although the latter are naturally tastier. To form pies with rice and eggs baked in the oven, divide the dough into small lumps, rolling each one into a circle about 1 centimeter wide. Place the filling in the center of each circle with a tablespoon, making sure that it does not fall on the edges, which need to be brought closer to each other and pinched, simply pressing with your fingers.

Fold the corners of the edges slightly downwards and place the pies on a baking sheet, seam side down, at a small distance from each other, so that the pies that are still suitable do not stick together. Proofing time is about 10 - fifteen minutes, then brush the top of the pies with beaten egg and place in the oven. Temperature: 200 degrees, bake pies with rice and eggs for about 20 minutes.

Fried in a frying pan

Pies fried in a frying pan are shaped in the same way as baked pies, only they are made slightly smaller in size and their proofing time is only 5 to eight minutes maximum. There is no need to grease it with anything, but place it in the pan with the seam down so that the dough does not open.

They usually take sunflower oil for frying, generously pouring it into the frying pan so that the pie is at least half immersed in it - then the dough rises unsurpassedly right before your eyes, the pie becomes fluffy and airy, very soft and incredibly tasty. Fry until brightly browned, turning carefully with a fork or spatula.

When it's hot, place them on a paper towel to absorb any remaining fat and place them warm in a wide bowl or pan covered with a towel. Then the pies will forever retain their softness.

What are pies with herbs served for?

Pies with rice, egg and green onions (no matter: fried or baked) are served while still warm with poultry broths, vegetable puree soups, borscht or homemade noodle soup. They are also very tasty with fermented baked milk and kefir, and some even love them with sweet black tea.

Such pies retain their original homemade taste even the next day: you just need to warm them up slightly in the microwave and you can safely invite lovers of delicious food to the table.

Pies with rice and egg in the oven

Baked pies with rice and eggs in the oven are a universal dish. It is perfect for both a formal table and a daily treat. Children gobble them up with pleasure on both cheeks, and adults will like them too. They can be used as an appetizer, a snack or an independent dish, because they can be served with cool tea, with kefir or hot milk, some people love to dip pies with rice and eggs in sour cream, and others, thanks to the unsweetened insides, will want to eat them instead of regular bread and broth.

Pies with rice and egg

Pies with eggs and rice are baked in the oven, because this is a more common and accessible method of making yeast baked goods.
You can get a very substantial amount of baked goods right out of the oven. But probably, no matter how much you cook, your household will want more, because pies with savory insides turn out tasty, filling and look very appetizing. As for the dough for pies with rice, in the step-by-step photo recipe this is choux yeast dough in boiling water, prepared with dry yeast. Naturally, most housewives have their own secrets and methods for kneading yeast dough for baked pies; we invite you to knead it in water with the addition of margarine and vegetable oil. A spoonful of mayonnaise will give the dough some airiness, and this dough recipe does not include eggs.

Like all baked goods in the oven, rice and egg pies will need to be brushed with egg during baking to give them a wonderful color.

yeast pies with rice and egg photo recipe

Ingredients:

• 1.5 cups (or a little more) already cooked and cooled boiled rice;
• 5 boiled eggs;
• add salt, dark pepper, and fresh herbs to taste (green onions are ideal).

For a soft and savory yeast dough:

• 600 g sifted flour;
• 6 g instant yeast (usually half a package of dry yeast, which is sold at any grocery store);
• 300 ml of boiled hot water;
• 1 tbsp. mayonnaise;
• 5 tbsp. vegetable oil;
• 2 tbsp. margarine;
• 3 tbsp. Sahara;
• salt to taste, but usually about 1 tbsp is needed.

Manufacturing process:

The dough for pies according to this recipe prepares very quickly, so you will need to knead it carefully, but without pauses. In a deep bowl, mix all the ingredients except flour, yeast and water. Try to bring the mixture to homogeneity as quickly as possible. Then hot water is poured into this cream, 2 cups of flour are carefully poured in and yeast is poured on top. It is necessary to add products specifically in this order, otherwise the dough will not rise. Start the 2nd mixing step after adding water, flour and yeast in layers.

When the dough is quite elastic, cover it with a towel or napkin and leave it to rise in a warm space.

At the step of making rice for the inside, you do not need to salt it or add any spices; it is best to cook it in plain water. Finely chopped eggs and, if desired, green onions are added to the boiled rice. These 3 points will be enough to prepare the filling for the pies. All you need is to simply mix the indicated products, add salt and your favorite spices.

After a couple of hours, when the dough has risen, it will need to be slightly kneaded with your hands and thrown into a warm space for the 2nd step of “resting”. When the dough has risen for the second time, you should start making pies.

For convenience, all the dough can be immediately divided into small lumps, which are rolled out not very thin into a flat cake.

You can prepare an open or closed version of pies with rice and egg. For a closed form, a spoonful of the inside is immediately added to the flatbread of rolled out dough, after which the edges need to be pinched with your fingers.

And for open pies such as pies, two cuts are made on both sides of the inside of the flatbread.

The reverse sides are locked with an overlap (one slot is under the other, forming a “pouch” in which the inside is visible.

Open sections must be carefully molded by hand so that the shape is perfect.

The pies do not immediately go into the oven, they should lie on a baking sheet for a little while (at least 15-20 minutes), after which they are brushed with egg and baked at 180 degrees for 25 minutes. The oven must be preheated in advance.

The first baking sheet came out with open pies, in the form of pies with rice.

On the second sheet are baked pies with eggs and rice in a traditional shape.