Layer cake with rice

Layer cake with rice

Layered pie with rice is perfect for a hearty snack and for welcoming unexpected guests. This puff pastry rice cake recipe will not disappoint.

Ingredients

• 0.5 kg puff pastry dough
• 3 testicles
• 70 g dry rice
• 3-4 tbsp. sour cream
• several green onions
• small bunch of greens (dill, parsley)
• salt, pepper to taste

Recipe for making a dish at home

1. Leave the puff pastry to defrost . Beat one egg into a small container and leave it at room temperature. Place the remaining two eggs in a pan of bubbling water. Cook the eggs for 10 minutes at a low simmer.
2. Boil water in a saucepan and add salt (about 400-500 ml). Wash the rice thoroughly and add it to a pan of bubbling salted water. Cook the rice until almost done, about 20 minutes. Place the slightly undercooked rice in a colander and allow the excess water to drain.
3. Drain the hot water from the eggs and soak them in cool water for a few minutes. Wash the greens, dry and chop. Also wash and chop the green onions. Peel the cooled eggs from the shell and cut into small cubes.
4. Combine boiled eggs, rice, sour cream, herbs, salt, pepper to taste in a bowl and mix thoroughly. The inside of the layer cake with rice is ready. Preheat the oven to 180C, grease a baking sheet with 1 tsp. vegetable oil.
5. Roll out the puff pastry into a layer of about 0.5 cm, cut it into two equal parts (rectangular). Place the filling on one part and cover with a second layer of puff pastry. Connect and press the edges of the bottom and top layers of dough.
6. Prick the top layer of dough with a fork in several places. Beat the remaining egg with a fork until the color is even and brush the surface of the pie with it. Place the baking sheet into the preheated oven.
7. Bake the layer cake with rice for about half an hour until done. Remove the pan and leave to cool for a few minutes. Cut the finished puff pastry rice pie into portions and serve hot. Bon appetit!

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Rice Layer Cake Recipes

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Rice puff pastry can be made from either homemade or store-bought dough. To make the pie juicy, you can add a boiled egg, chicken, mushrooms or cheese to the rice filling.

• Number of servings: 6
• Preparation time: 20 minutes
• Production time: 30 minutes

Recipe for puff pastry pie with rice and eggs

To make savory baked goods, it is better to choose yeast puff pastry. Pies made from it turn out soft and fluffy. It must be defrosted at room temperature in advance. Before putting into the oven, products made from such dough need to stand in a warm place for a short time.

The manufacturing process is divided into several steps:

• Boil the eggs and rice, wash the last one with cool water;
• chop green onions and boiled eggs, add a little salt, add pepper to taste, sour cream and mix well;
• Sprinkle the table with flour, roll out the dough 0.5 cm wide and divide it into 2 equal parts;
• grease the baking dish with vegetable oil;
• Place minced rice on the first layer of dough;
• cover with another layer of dough, connect the sides well, pierce the dough with a fork a couple of times;
• Bake the cake for 30-40 minutes at 180ºC.

Serve the finished dish warm in portions.

Layered pie with rice and egg, chicken and cheese

With the addition of cheese, the pie comes out even juicier and more flavorful. The following products are needed:

• yeast puff pastry – 500 g;
• chicken fillet 600 g;
• rice – 0.5 tbsp;
• eggs – 3 pcs.;
• hard cheese – 200 g;
• garlic – 1-2 cloves;
• salt, pepper to taste;
• vegetable oil – 2 tsp;
• green onions, parsley and dill - 50-70.

• cut the chicken meat into small pieces and simmer in vegetable oil for 15-20 minutes until cooked;
• Boil the rice with salt and wash with cool water;
• finely chop the boiled eggs;
• chop the herbs, chop the garlic, grate the cheese;
• combine all the ingredients for the inside, add the required amount of salt and pepper;
• roll out the dough to a width of 0.5 cm and divide into 2 uniform parts;
• grease a baking dish with vegetable oil, place a sheet of dough on it, spread the minced rice on it;
• cover with the remaining dough and seal the sides well.

Place in the oven for 20 minutes at 180ºC. Then cool the pie for 5-10 minutes and can be served.

The dish comes out juicy and satisfying. You can add smoked meats, canned fish, fried onions and carrots, mushrooms, minced meat and any spices to the filling. Rice can be boiled not only in water, but also with the addition of bouillon cubes, so that the dish is even more fragrant.

Puff pastry pie with rice and stew

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• Beef stew 200 gr
• Rice 5 tbsp. l
• Butter 50 g
• Chicken egg 1 piece
• Yeast-free puff pastry 500 g

• Will be useful for you : 20-30 minutes
• Geography of the dish : Russian
• Main ingredient : Beef stew
• Type of dish : Lunch

Boil rice in salted water. Wash the rice under running water. Drain the water. Add a couple of drops of vegetable oil to the rice and stir.

Add stew to the rice. There is no need to reheat the stew. Stir the rice and stew.

Cut a sheet of baking paper from the roll to fit the baking tray. Place puff pastry on baking paper.

Roll out the dough, working with the rolling pin in one direction. Then your dough will retain its correct shape.

Place the prepared filling on the dough. Distribute it over the entire dough, not reaching 1 cm from the edge. Place pieces of butter on top of the filling.

Roll out the second layer of dough. Make a sketch.

Cover the filling with a second sheet of dough. Pinch the edges. Use scraps of dough to make decorations. I made an oak branch.

Brush the dough with beaten egg. Preheat the oven to 200 degrees and bake the pie in the oven for 20 minutes.

Remove the pie from the oven. Let cool and cut into small pieces.

Recipe: Layered pie with rice and canned fish - Pie. Which is always relevant

If you need to quickly prepare something for a snack, then having ready-made puff pastry in the freezer, the problem can be easily solved.
You can come up with any filling, and now I would like to offer you a pie with canned fish.

You can take any canned food, not counting tomato and sprat.
You will also need five to six tablespoons of boiled rice, three hard-boiled eggs, one raw egg for basting and a couple of onions that will have to be sautéed.

While the dough is defrosting, there is enough time to prepare the filling completely.

I usually cook rice ahead of time specially or take part of the rice intended for a side dish. This makes things much easier.

While the eggs are boiling, you need to cut the onion and sauté it with a small amount of oil until golden brown:

At this point we can consider that the most labor-intensive work is completed.

Now I take the peeled eggs and crush them with a fork in a bowl that will fit all the inside ingredients:

There is no need to grind it very fine.
I add the entire contents of a can of canned fish to the eggs: both pieces and broth

Using the same fork again, I chop the fish and mix it with the eggs:

Now it’s the turn of the sautéed onions (mix everything too):

And at the end add the rice, but do not crush it too much when stirring:

And now the inside is completely ready, pieces of eggs, onions, and fish are visible here.
It’s tastier this way; you don’t need to create a paste-like mass.

In the summer it will be very nice to add finely chopped parsley here, this inside loves greens.

But I DO NOT add salt at all, because the canned food is salty on its own and we boil the rice in salted water.

And then everything is simple.
Prepare a baking tray lined with baking paper lightly greased with vegetable oil:

Roll out (stretch) half of the puff pastry and transfer it to a baking sheet:

Brush with raw egg:

Now you need to lay out the filling, retreating from the edges and smooth it out:

Cover with the second half of the dough, pinch the edges around the perimeter, brush the top with egg and make several cuts to allow steam to escape from the inside during heat treatment:

If the dough is yeast, then you need to let it rise, but without yeast you can immediately put it in the oven.

The cake is baked for 35 minutes at a temperature of +175- +180C.
It all depends on the features of your oven.

The pie comes out lush and huge:

The inside is constantly juicy due to the fish broth from the jar:

This pie is great for breakfast and in the evening.
You just need to heat it up a little in the microwave and it will be “like new” for a few more days.