Pies with rice and eggs in the oven. How to cook delicious rice and egg pies according to a recipe with photos. Dough ingredients

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 among such a variety it is easy for simple and unpretentious pies to get lost, but everything happens exactly the opposite, because there is little that can compare with the aroma and taste of fresh homemade pies. Simple and easy to prepare, airy, golden, hot pies are a delicacy that is impossible to resist.

Today I propose to pamper yourself and your loved ones and prepare tender and rosy pies with rice and egg. This filling option is rightfully considered the simplest and most affordable, moreover, it is relevant at any time of the year. As a base, we will prepare an airy yeast dough on a milk basis. To simplify the process as much as possible, we will bake the pies in the oven. And in order for the simple filling to turn out tender and creamy in taste, we will use a few simple 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, gradually pour warm milk into the flour.

While continuing to stir the dough, gradually add the remaining flour and form a soft ball of dough. You can hardly knead the dough prepared according to this recipe and 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 filling: hard boil 3 chicken eggs. Pour cold 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, salt the water during the cooking process, and immediately after finishing, transfer the eggs to cold water.

Cook the rice and rinse it with cold water. Drain the water and pour the mixture of water and milk over the rice. 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 more delicate in taste, and will give the finished filling a pleasant creamy note.

Rinse the finished rice with cold water. Changing the temperature quickly will stop the cooking, and the rice will retain its texture and won't stick together when cooled or turn into mush.

Add melted butter to the rice and mix thoroughly.

Add boiled eggs and salt to taste to the rice.

If desired, you can add other ingredients to the filling, such as green onions and (or) peas.

When both the dough and filling 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 about 50-70 grams).

Roll out a portion of the dough thinly and place a portion of the filling in the center (about 1 tablespoon, maybe with a slide).

Or give the pies a more intricate shape. I love the braid pattern.

To make the braid, lightly brush the dough around the filling 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 filling to the left, thereby covering part of the filling. Move the strip on the left to the right.

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

Leave the formed pies with rice and egg for a few 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!

From the specified number of components, approximately 22–24 medium-sized pies are obtained.

The filling for pies with rice and egg is a real pie classic. And if you add green onions to this tasty combination, it will be simply impossible to resist the ruddy beauties.

I make pies with rice, egg and onion, both fried and baked in the oven. The last option is lower in calories, so I recommend it to those who are watching their figure.

Well, fried pies are undoubtedly the best choice for everyone, and especially for men, as a hearty snack. I invite you to evaluate my simple recipe and please yourself and your family.

Recipe for baked pies with rice, onion and egg

The more eggs in the filling, the tastier the pies are - so you shouldn’t skimp on eggs. To ensure their quality, without breaking them, place the egg in a deep bowl of cold water. If it remains at the bottom, it means it’s fresh. And if it floats to the surface, you can safely throw it away. This egg has spoiled and should not be consumed. When purchasing, always pay attention to the expiration date of eggs - it is indicated on the packaging.
Any rice will do for the filling, except, perhaps, steamed. The filling with it will be useful, but very dry and too crumbly. But you can take brown and brown rice - it is not only tasty, but also healthy.
Choose fresh green onions with a dark green feather and a white, strong bulb. Its stems should be smooth and undamaged.

Did you know? You can sprout green onions at home by placing the onion upside down in a jar of water.

Kitchen appliances and utensils: scales; baking tray; 2 bowls; shoulder blade; culinary brush; board; knife; pot; sieve.

Ingredients

Step-by-step preparation

Preparing the dough

Preparing the filling

Forming and baking pies

What are pies served with: Served with salads, first courses, broths instead of bread. The pies are eaten as an independent dish with various drinks, for example, tomato juice or kefir.

Recipe video

See how to knead yeast dough and how to form pies correctly. A video will help you figure this out.

In addition to the above products, you can add chopped parsley or dill to the filling. You can also completely replace onions with it if you don’t like them.
To prevent the dough from sticking to your hands, table and rolling pin, sprinkle them with flour or grease them with vegetable oil.
Pies can be sprinkled with white or black sesame seeds before baking.

Recipe for fried pies with rice, onion and egg

Cooking time: 1 hour 40 min.
Number of servings: 8.
Calories: 287 kcal.
Kitchen appliances and utensils: scales; deep frying pan; 2 bowls; shoulder blade; board; knife; pot; sieve.

Ingredients

Step-by-step preparation

For the dough, mix half a liter of warm water, a pack of dry yeast, 2 tablespoons of sugar, a teaspoon of salt and 30 grams of melted butter. Add 4-4.5 cups of sifted flour and knead the dough. It should be of a “weaker” – softer and more tender – consistency than for baked pies. Let the dough ferment for an hour.
For the filling, boil 100 grams of rice in a glass of salted water until tender.
Add 10 hard-boiled and diced eggs.
Mix, add a finely chopped bunch of green onions.
Chop the onion finely and lightly fry in vegetable oil.
Add it to the filling and mix everything well. If necessary, add salt and pepper to taste.
Lubricate your hands and table with vegetable oil. Divide the dough into pieces and roll them into balls.
Roll out each ball with a rolling pin or flatten it with your hands to a thickness of about 0.5 cm.
Add the filling and pinch the pie with a boat.
Turn the pies over, seam side down, and leave for a while until they fit.
Heat a frying pan with vegetable oil. You need to pour enough of it so that the pies are half immersed in the oil.
Fry on both sides in turn until done.
To get rid of excess oil, place the finished pies on napkins. Now you can eat them. Bon appetit!

Recipe video

This video will reveal all the secrets of fried pies to you. Watch it and you won't regret it.

Other cooking options

Not only milk is suitable as a liquid; you can also prepare dough for pies with yeast on kefir.
Prepare -fried pies with meat - and with other fillings, for example. These products are good both warm and cold.

I am sure: now you know how to knead dough for pies and many other secrets of yeast dough for pies. Write in the comments about your results of preparing these delicious dough products. I will also be grateful for your “signature” recipes for pies. May everything be delicious for you!

Taste Info Pies

Ingredients

Water – 2 liters,
Sugar – 1.5 cups,
Rice – 1 glass,
Dry yeast - 6 teaspoons,
Egg – 4 pieces,
Sunflower oil – 1 cup,
Salt - 1 teaspoon in the dough,
Onion feather – 1 bunch,
Flour - about 2 kg,
Salt and pepper for the filling.

How to cook rice and egg pies in the oven

Measure out six heaping teaspoons of dry yeast and place them in a bowl.

Pour warm water over the yeast and let it sit for 15-20 minutes.

Boil a glass of rice in 2 liters of water. Using a colander and saucepan, separate the rice from the liquid. Rice does not need to be washed with running water, so as not to wash away the beneficial substances. Place the strained rice in a bowl. Place the pan with the rice water and the bowl with the rice to cool in a cold place.

Pour slightly warm rice water into the bowl where you will make the dough. If you have less than a liter of decoction, dilute it with warm water. Place the swollen yeast, two or three tablespoons of flour and a tablespoon of sugar into the broth. Stir and leave to rise, covered with a towel, in a warm place for 20 minutes.

Add one and a half cups of sugar to the bowl with the dough, gradually whisking.

Pour in the sunflower oil and add a teaspoon of salt to the dough and stir with a whisk.

Gradually add flour, stirring the dough occasionally.

Knead the dough. When kneading, grease your hands with sunflower oil. Let the dough rise in a warm, draft-free place for 50 minutes. Protect the container with the dough from drafts.

Finely chop the green onions.

Boil the eggs. Using an egg slicer, chop the boiled eggs. They can also be finely chopped with a knife.

Take a bowl of cooked rice and add green onions, eggs, salt and pepper. Stir the resulting mass. You can also add a little sour cream or mayonnaise to the filling, if desired.

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Make balls from the risen dough and roll out into medium-sized flat cakes. Place rice filling in the middle of each tortilla. Seal the edges of the cake by pressing it with two fingers. Place the resulting pies on a baking sheet generously coated with sunflower oil. Let the pies stand for 15-20 minutes in a warm place, then place the baking sheet in the oven. Bake the pies over moderate heat until done.

Remove the baking sheet from the oven.

Brush the top of the finished rice and egg pies with butter, place in a dry bowl and cover with a clean towel.

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

Pies with eggs and rice are baked in the oven, because this is the simplest and most affordable way to prepare yeast baked goods. In one sitting you can get a very decent amount of baked goods out of the oven. But for sure, no matter how much you cook, your household will demand more, because pies with savory filling 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. Of course, most housewives have their own secrets and methods for kneading yeast dough for baked pies; we suggest you knead it in water using margarine and vegetable oil. A spoonful of mayonnaise will add airiness to the dough, and this dough recipe does not involve the use of eggs.

Like all baked goods, the rice and egg pies will need to be brushed with egg during baking to give them a nice 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, black pepper, and fresh herbs to taste (green onions are best).

For soft and tasty 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 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.

Cooking process:

The pie dough for 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 mass 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. You need to add the ingredients in exactly this order, otherwise the dough will not rise. Start the second stage of mixing after adding water, flour and yeast in layers.

When the dough is elastic enough, cover it with a towel or napkin and leave it in a warm place.

At the stage of preparing rice for the filling, 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 three points will be enough to prepare the filling for the pies. All you need to do is simply mix the indicated products, add salt and your favorite spices.

After a couple of hours, when the dough has increased, you will need to knead it a little with your hands and leave it for the second stage of “rest” in a warm place. When the dough has risen a second time, you should start making pies.

For convenience, all the dough can be immediately divided into small lumps, which are rolled out not too 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 filling is immediately added to the rolled dough, after which the edges must be pinched with your fingers.

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

The opposite sides are closed with an overlap (one slot is under the other, forming a “bag” in which the filling is visible.

Open sections must be carefully molded by hand to ensure the perfect shape.

The pies do not immediately go into the oven, they must lie on a baking sheet for a 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 classic shape.

Bon appetit!

There are a great variety of fillings for pies; there are several classic recipes and their variations. Pies with rice and egg are at the top of the list of the most popular. If you wish, you can add (or not) fresh herbs to the filling - onions or dill. Everyone chooses the recipe for yeast dough for themselves; it can be mixed with milk, sourdough, and this recipe describes in detail the method of preparing choux pastry with yeast.

Pies with rice and egg in the oven

Almost every person has one or another dish that evokes its own associations and memories. The first pies in our lives were almost certainly prepared for us by our grandmother or mother, because they exuded warmth and love. Therefore, every housewife who loves cooking should definitely master the simple art of making pies in order to continue the tradition and pamper her loved ones.

You can fry the pies in a frying pan or deep-fry, but there is an opinion that using the oven for baking is the most rational. Firstly, less oil is used for frying, and secondly, you can bake more pies at a time, which will save a lot of time. Serve pies with rice and egg warm or cooled, with kefir or sour cream.

Ingredients:

Filling:

Rice - 1.5 cups boiled,
Boiled eggs - 5 pieces,
Salt to taste
Pepper to taste
Green onions - optional.

Dough:

Sugar - 3 tablespoons,
Salt - 1 teaspoon,
Margarine - 2 tablespoons,
Mayonnaise - 1 tablespoon,
Water (boiling water) - 300 ml,
Vegetable oil - 5 tablespoons,
Flour - 600 grams,
Instant yeast half a pack 6 grams,

Egg for brushing pies.

Cooking process:

First we prepare the yeast dough. I showed everything step by step in this photo recipe, there is nothing complicated. The dough is prepared quickly and easily, and is pleasant to work with. Any filling for pies is suitable, not just rice and egg. First, take a large cup and pour sugar, salt into it, pour in vegetable oil, add mayonnaise and margarine (you can use butter).

Sift the flour in advance so that it is ready, since the dough needs to be kneaded quickly. Pour hot water into the bowl, and immediately add two cups of flour. Sprinkle dry instant yeast on top of the flour and add the rest of the flour. We do this so that the yeast does not come into contact with boiling water, otherwise it will die.

Choux yeast dough in boiling water is prepared quickly, even a novice cook can cope with its preparation. Leave the finished dough for pies to rise in a warm place, covering it with a kitchen napkin so that the surface does not dry out.

While the dough is rising, let's make the filling. Boil hard-boiled eggs, peel and chop into cubes.

It is convenient to cook rice for pies in a multicooker using the “pilaf” mode. Add boiled rice to the eggs, add salt and pepper to taste. At this stage, you can add green onions, as I did for the closed pies.

When the dough has risen, you need to knead it. And let it rise some more.

Then start forming beautiful pies. Divide the dough into small balls.

Roll each lump into a thin cake on a dusted work surface. Make parallel cuts along the edges of the circles and lay out the rice filling.

Pull one side of the flatbread over the filling so that it is visible through the cut window.

Lap the second side of the dough.

Pinch all open sections of dough and place the pies on a baking sheet greased or dusted with flour.

For classic-shaped pies, the filling was rice-egg-green onions. It is placed in the center of the flatbread.

The opposite edges are pinched. This dough is very easy to work with; it does not stick to your hands. You can even make scones without a rolling pin.

It turned out to be two baking sheets: one with closed pies, the second with open ones. Allow time to proof, brush the surface of the pies with the beaten egg. Turn on the oven in advance and preheat it to 180 degrees.

Oven-baked pies with rice and eggs are baked for 25 minutes. We take out one baking sheet and put the next one in the oven.

The smell of fresh homemade baked goods is unlikely to leave anyone indifferent. We brew fresh tea while we wait for the second batch of rice pies. Transfer the soft pies to a plate and serve.

To be honest, I worked with choux pastry for pies for the first time, and I really liked it!

The pies quickly sold out, I advise you to try making them. And I’m sure you will look at this page more than once.

Bon appetit!