Pies with rice and eggs made from ready-made dough. Spring protection of garden plants from pests and diseases

24.11.2019

Pies are a pastry beloved by many. Someone prefers to surround lush dough sweet filling, while others prefer fillers made from vegetables, meat or cereals. If you are one of the latter, then this material will certainly serve you well. Below we will try to surprise all fans and an egg with a wide variety of variations of such a seemingly boring filler.

Filling for pies "Rice with egg" - recipe

Let's start with the most banal and familiar variation of the filling with rice and egg for pies, in which a handful of onion greens will serve as an addition to the main ingredients, providing the dish not only with a pleasant taste, but also with a bright color accent.

Ingredients:

rice (long grain) - 1 tbsp.;
a bunch of green onions;
eggs - 3 pcs.

Preparation

Rinse the rice grits first to get rid of excess starch, as flavorful pies can be easily spoiled by the glutinous rice filling. Washing the groats to clear water, pour it into a bowl and fill it with twice as much water. Boil the rice, remembering to add some salt in the middle of cooking. Boil hard-boiled eggs with rice. Cool the eggs, chop them and mix with the cooled rice. Add chopped onion greens and start sculpting pies.

Filling for fried pies with rice, eggs and mushrooms

No matter how much we love the combination of rice and eggs in pies, it must be admitted that at an hour it can be bland and needs spices or aromatic additives. The last can be mushrooms, in our case - porcini, which will make any dish brighter.

Ingredients:

rice - 1 tbsp.;
porcini mushrooms - 240 g;
eggs - 4 pcs.;
sour cream - 35 g;
a handful of parsley.

Preparation

After washing the rice grains, boil them until soft, not forgetting the seasonings, and refrigerate. Boil eggs hard-boiled and, after peeling, chop. Combine eggs and rice together. Boil the mushrooms for at least 20 minutes, then dry, chop randomly and save. Mix the browned mushroom pieces with rice and egg. Add sour cream and spices to the filling, followed by a handful of parsley.

Filling for pies with egg, rice and meat

Why waste time on trifles when you can turn two recipes into one by combining the most popular pie fillings: meat and rice with an egg?

Ingredients:

rice - 1 tbsp.;
eggs - 4 pcs.;
minced chicken - 320 g;
onions - 55 g;
garlic cloves - 3 pcs.;
white wine - 45 ml.

Preparation

First, set the rice and eggs to cook separately from each other. As soon as the eggs are ready, refrigerate and chop them, mix with cereals. Salt the chopped onions until browning, add the garlic cloves to it and wait for them to smell. Mix the onion fry with minced chicken and season it. As soon as the minced meat is set, pour in the white wine and let it evaporate completely. Combine meat with rice and egg and then use as directed.

You can take a banal pie filling to a new level with the help of unusual, but simple additions like soft and sweet caramelized onions.

Ingredients:

Preparation

Before preparing the egg filling for the patties, boil the eggs themselves and, after peeling, chop them. Add boiled rice to the eggs. Onion Divide into half rings of medium thickness and brown them. Add granulated sugar, vinegar and a couple of tablespoons of water to the onion. Reduce heat to low and let the onion caramelize for at least 20 minutes. Combine soft and sticky caramel onions with the rice and egg filling and chill everything before you start sculpting the pies.

Cucumbers are a favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often inexperienced summer residents have many questions about their cultivation, and, first of all, in the open field. The fact is that cucumbers are very thermophilic plants, and the agricultural technology of this culture in temperate zones has its own characteristics. Everything you need to know about growing cucumbers outdoors is covered in this article.

Despite the popularity of the popular nickname "bottle palm", it is very difficult to confuse the genuine bottle palm gioforba with its relatives. A real indoor giant and a rather rare plant, gioforba is one of the most elite palms. She became famous not only for her special, bottle-like barrel, but also for her very difficult character. Gioforba is no more difficult to care for than ordinary indoor palms. But the conditions will have to be selected.

Warm salad with funchose, beef and mushrooms - delicious dish for the lazy. Funchoza - rice or glass noodles - are one of the easiest pasta cousins to make. Glass noodles it is enough to pour boiling water over and leave for a few minutes, then drain the water. Funchoza does not stick together, it does not need to be watered with oil. I advise you to cut the long noodles into smaller pieces with scissors, so as not to accidentally hook the entire portion of the noodles in one sitting.

Surely, many of you have met this plant, at least as a component of some cosmetic or food products... It is "disguised" under different names: "ziziphus", "unabi", "jujuba", "Chinese date", but all this is one and the same plant. This is the name of a culture that has long been cultivated in China, moreover, it was grown as a healing one. From China, it was brought to the Mediterranean countries, and from there ziziphus began to slowly spread throughout the world.

The troubles in May in the ornamental garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and the seasonal decoration begins. But you should not forget about shrubs, vines, or trees. Due to the imbalance in the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

Why do people move out of town and buy summer cottages? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer cottage season has already begun, we will have a lot of work in the garden and vegetable garden. With this material, we want to remind you and ourselves - in order for work to be a joy, you must not forget to rest. And what could be better than outdoor recreation? Just rest in a well-equipped corner of your own garden.

May brings not only the long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. In this month, seedlings begin to be transferred to the soil, and crops reach their peak. For planting and new crops, it is important not to forget about other important chores. Indeed, not only the beds need enhanced care, but also the plants in greenhouses, and the seedlings, which this month are being actively hardened. It is important to form plants on time.

Easter cake - home recipe simple biscuit pie stuffed with nuts, candied fruits, figs, raisins and other goodies. White glaze, with which the cake is decorated, made from white chocolate and butter, it won't crack, but it tastes like chocolate cream! If you don't have the time or skill to tinker with yeast dough, then you can make these simple holiday baked goods for the Easter table. Such uncomplicated recipe, I think, any novice home confectioner will master.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? How is it correct? And right in every way, because under these names one and the same plant, more precisely, one genus of plants from the Lamb family, "passes". There are many other popular names associated with the amazing property of this shrub to emit a large amount of aromatic substances. Growing thyme and using it in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. The cultivation of this plant bears little resemblance to the classic care of indoor crops. And even relatives of the Uzambar violets from among the Gesnerievs require a slightly different approach. Irrigation is often referred to as the “weirdest” point of care for violets, which prefer non-standard watering to the classic method. But the approach will also have to be changed in fertilizing.

Savoy cabbage gratin - vegetarian recipe tasty and healthy dish without meat, which can be cooked during the fast, since it does not use animal products. Savoy cabbage is a close relative of white cabbage, but it surpasses its "relative" in taste, so dishes with this vegetable always turn out to be successful. If for some reason you do not like soy milk, then replace it with plain water.

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Homemade cakes are always the tastiest! Pies, muffins and buns, cookies and cakes are loved and revered in every family. It would seem that it is easy for simple and unpretentious pies to get lost among such a variety, 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 cakes are a delicacy that you cannot resist.

Today I propose to pamper yourself and loved ones and cook tender and ruddy pies with rice and eggs. This type of filling is rightfully considered the simplest and most affordable, moreover, it is relevant at any time of the year. As a basis, we will prepare an air yeast dough milk-based. To simplify the process as much as possible, we will bake the pies in the oven. And in order to simple filling turned out to be delicate and creamy in taste, let's apply a few simple culinary tricks... Let's start ?!

Prepare ingredients according to the list.

Sift 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 the warm milk into the flour.

While continuing to stir the dough, gradually add the remaining flour and form a soft ball of dough. The dough prepared according to this recipe can be practically not kneaded and immediately start baking the pies. I let the dough sit while I cook the filling.

If desired, place the dough in a greased container, cover the dough with a towel and leave for 40-60 minutes until it doubles in volume.

For the filling: Hard boil 3 chicken eggs... Pour eggs cold water, bring to a boil and simmer for 10 minutes. Peel the boiled eggs and chop finely. To make the eggs easier to peel, add salt to the water while boiling, and immediately after boiling, transfer the eggs to cold water.

Cook the rice, rinse it with cold water. Drain the water and fill the rice with a mixture 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 boiling will make the rice taste more tender, and the finished filling will give a pleasant creamy flavor.

Rinse the cooked rice with cold water. Changing the temperature quickly will stop cooking, the rice will retain its texture, will not stick together when cooled, and will not turn into porridge.

Add melted to the rice butter and mix thoroughly.

Add boiled eggs and salt to the rice to taste.

If desired, you can add other ingredients to the filling, for example, green onions and / or peas.

When both the dough and the filling are ready, you can start forming the pies. Knead the dough and knead 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, you can with a slide).

Or give the pies a more intricate shape. I like the pigtail pattern.

To make a pigtail, lightly brush the dough around the filling with a beaten egg and cut the dough into strips. Fold up the top edge of the dough. 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 strips of dough. Tuck the edge of the pie (see the video version of the recipe for more details).

Leave the shaped pies with rice and egg for a few minutes until the oven warms up to 180 degrees.

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

Grease the finished pies with water and (or) let cool, covering them with a towel - so the pies will remain soft the next day.

Rice and egg patties are ready! Bon Appetit!

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

Baked pies with rice and eggs in the oven is a universal dish. It is perfect for both festive table as well as for everyday treats. Children are happy to devour them by both cheeks, and adults will also like them. They can be used as an appetizer, snack or independent dish, since they can be served with tea cold, with kefir or hot milk, some like to dip pies with rice and eggs in sour cream, and someone, thanks to the savory filling, will want to eat them instead of plain bread with broth.

Pies with eggs and rice are baked in the oven, because this is the easiest and most affordable way to make yeast baked goods. In one sitting from oven you can get a very decent amount of baking. But for sure, no matter how much you cook, the household will demand more, because pies with savory filling it turns out delicious, satisfying and looks very appetizing.
As for the dough for pies with rice, then, in step by step photo recipe this choux yeast dough on boiling water, is prepared with dry yeast. Of course, most housewives have their own secrets and methods of kneading yeast dough for baked pies, your attention is invited to knead it in water using margarine and vegetable oil... A spoonful of mayonnaise will add air to the dough, and this dough recipe does not include eggs.

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

yeast pies with rice and egg photo recipe

Ingredients:

1.5 cups (or more) cooked and chilled boiled rice;
5 boiled eggs;
add salt, black pepper to taste, fresh herbs(best fit green onions).

For a soft and tasty yeast dough:

600 g sifted flour;
6 grams of fast-acting yeast (typically half the pack of dry yeast available 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 tablespoon is required.

Cooking process:

The dough for pies according to this recipe is prepared very quickly, so you will need to knead it carefully, but without pauses. All ingredients except flour, yeast and water are mixed in a deep bowl. Try to bring the mass to homogeneity quickly. Then it is poured into this cream hot water, 2 glasses of flour are carefully poured and yeast is poured on top. You need to add products in this order, otherwise the dough will not rise. Start the second stage of mixing after adding layers of water, flour and yeast.

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

At the stage of cooking rice for the filling, you do not need to salt it or add any spices; it is best to cook in plain water. Finely chopped eggs are added to boiled rice, and green onions, if desired. These three items will be enough to prepare the pie filling. All that is required is simply to mix the indicated products, salt and add 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 comes up a second time, you should start sculpting the pies.

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

You can make an open or closed version of the rice and egg patties. For a closed form, a spoonful of filling is immediately added to the rolled dough cake, 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 cake.

Opposite sides are overlapped (one slot is under the other, forming a "bag" in which the filling is visible.

Open slices must be carefully molded with your hands so that the shape is perfect.

The pies are not immediately sent to the oven, they should lie a little on a baking sheet (at least 15-20 minutes), after which they are smeared with an egg and baked at 180 degrees for 25 minutes. The oven must be preheated.

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

On the second sheet - baked pies with eggs and rice in a classic shape.

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 one 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 step by step recipe with 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, it will 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. Rice groats fill 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, join tightly over the filling to form 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 rearrange in hot oven and bake for about 20 minutes, until golden brown.

Grease the finished pies with butter, 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!
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