Stuffing for pirіzhkіv with rice and egg is a classic pirіzhkov's recipe. And if you want to add a green cibula to that savory meal, it will be simply impossible to stand in front of the ruddy reds.
I'm making pies with rice, eggs and cibulae and buttered liver in the oven. The remaining option is less calorie, for those who follow their figure, I will recommend yoga itself.
Well, smeared pies are, without a doubt, the best choice for everyone, and especially for people, like a light snack. I will give you an estimate of my clumsy recipe and please yourself and your relatives.
Recipe for biscuit pies with rice, cibulei and egg
- The more the eggs are at the start, the more savory the pies are - so that the eggs are not boiled. In order to perekonatisya in їх yakosі, without breaking, put the egg in a deep bowl with cold water. Yakshto vono was left for the day - later, fresher. And yakscho whistled to the surface - you can boldly swipe it. Such an egg was laid and it was impossible to live. When buying, always pay attention to the final term of applicability of eggs - wine is indicated on the packaging.
- Rice for stuffing cream, maybe, steamed. The filling with it will be hot and brown, but even more dry and overly rosy. And you can take the axis of storms and brown rice - wine is not only savory, but brown.
- Choose a green cibulus fresh, with a dark green feather and a white cibula. The stalks of yoga are guilty of being smooth and not fragile.
You know you? You can germinate the green cibula in your home by placing the cibulus from bottom to bottom in a jar of water.
Kitchen appliances and filling: vaga; sheet; 2 bowls; scapula; culinary penzlik; doshka; lower; saucepan; sieve.
ingredients
Pokrokove cooking
Ready to clean
Cooking stuffing
Forms and vipkaєmo pirіzhki
- Even though it has increased in size by 2-3 times, it can be crushed and taken into work. Dilimo yogo for shmatochki, rosemary from a chicken egg.
- The style is sippy and boarish and roaring on a new portion of dough, giving it a shape.
- Put the filling in the middle of the workpiece and pinch the edges well. I put in more toppings. You can also work so, but marvel that the edges are filled and the pie is not torn. You can pinch with a "chovnik", you can form round patties or in the shape of a tricot.
- We stack pirіzhki on a sheet and check 20 quills until the stench goes.
- The egg is lightly smashed with a fork and smeared with it, pies without a hitch before the brewing.
- We adjust our bread until the oven is heated for 10-15 minutes before zarum'yanyuvannya. The temperature is set to 180-200 degrees.
- Ready pirіzhki skewered for 5 quills with a towel, so that the stench became soft.
Until what to serve pirіzhki: Serve before salads, first herbs, broths instead of bread. Їdat pirіzhki is like an independent dish with different drinks, for example, with tomato juice and kefir.
Video recipe
Marvel at how it is necessary to mix dry dough and how to properly shape the pies. Someone else will have a video clip.
- Cream of processed products is more, you can add fine parsley or krop to the filling. You can also replace the cibula with it again, because you don’t like it.
- Sob it is not sticky to the hands, the table is rocking, pricipt їх borosnoy or smear olієyu.
- Pirіzhki before vipіkannyam you can sip with white or black sesame seeds.
Recipe for smeared pirіzhkіv with rice, qibulei and egg
Cooking hour: 1 year 40 min.
Number of servings: 8.
Calorie content: 287 kcal.
Kitchen appliances and filling: vaga; deep frying pan; 2 bowls; scapula; doshka; lower; saucepan; sieve.
ingredients
Pokrokove cooking
- For the test, mix a glass of warm water, a pack of dry yeast, 2 tablespoons of zucru, a teaspoon of salt and 30 grams of melted olive oil. Vsipaєmo 4-4.5 bottles of millet boar and zamіshuєmo dry. Vono may be more "weak" - soft and lower - consistency, lower for pіchnyh pirіzhkіv. We set the dough for wandering for a year.
- For the filling, add 100 g of rice in a jar of salted water until cooked.
- Dodaemo zverenі cool and diced 10 eggs.
- Zmіshuєmo, dodaemo drіbno spearing a bunch of green tsibuli.
- Ripchatu tsiboulina is narrated dribly and lightly smeared on olive oil.
- We add it to the filling and mix it well. As it is necessary - salt, pepper to taste.
- Her hands were covered with a dewy olive. Quietly divided into shmatochki and jumping at the bag.
- The skin of the bag is loosened with a rocking chair, or flattened by hands to the torso, close to 0.5 cm.
- We put the filling and pinch the pie with a “chovnik”.
- We turn the patties with a seam to the bottom and leave them for a short time, so that the stench has gone.
- We play a frying pan with olive oil. It’s necessary to pour some stilki, so that the pies are half-buried in oliya.
- Lubricate from both sides according to the thickness until ready.
- Sob pozbutis surplus olії, put ready-made pirіzhki on servettes. Now їх it is possible to z'їsti. Savory!
Video recipe
Use the secrets of smeared pirіzhkіv to you the video. Marvel at yoga, and you will not be fooled.
Other cooking options
As a motherland, it’s not only milk that you can cook - dough for cakes with yeast on kefir -.
Prepare smeared patties with meat and other fillings, for example. Qi virobi are good, like a warm, so cold looking.
I am enthralled: now you know how to mix dough for pies and a lot of other secrets of yeast dough for pies. Write in the comments about the results of preparing these savory varieties from the test. I will also be grateful for your "firm" recipes for pies. Come on, everything will be delicious!
Pirіzhki with rice and an egg at the oven - simple, savory, inexpensive dish, just a little bit of it - there are not enough pirіzhkіv! The simplest stuffing for pies with rice with eggs and green chibula is always savory, it’s impossible to zipsuvati. Drіzhdzhovoe dough for pies you can buy ready-made or mix it up from the list of products; we’ll write it out, we’ll try it light, we’ll taste it deliciously and fragrantly. Zagalom, so as not to be full, you can cook savory non-licorice whiskey to the broth or tea, without having a great culinary honor for your shoulders.
- Cooking hour: 2 years old
- Number of servings: 9
Ingredients for pie with rice and an egg at the oven
For yeast dough for pies:
- 300 g of wheat boroshn;
- 185 ml of milk;
- 35 g of butter | oil |;
- a pinch of dry salt;
- a pinch of squash;
- 10 g of dry yeast;
- Syrian egg zhovtok;
- 15 g white sesame.
For the filling of pirozhkiv with rice and egg:
- 210 g of white rice;
- 4 hard boiled eggs;
- 100 green tsibuli;
- 140 g cibuli;
- a bunch of greenery (krip, parsley);
- 20 g of butter;
- strength, oil for lubrication.
How to prepare pie with rice and an egg at the oven.
Zamіshuєmo tіsto; my grandmother said: - I'm going to put it down. Then, let’s warm up the milk to 35 degrees Celsius, so that it’s warmer, we’re getting dry yeast, we add a little bit of sour piska and check it, until the bulbs appear on the surface.
Prosіyuєmo into a bowl borosno, mix yoga with dribnoy sіll, robimo “crater” at the center, pour milk with yeast. Vershkov oil | oil | roztoplyuєmo, vіdpravlyaєmo in the cold.
We put the mass on the working surface, about 8 quills. Then we put it in a bowl, vkrivaemo with a wet towel, we clean up the heat for 40 strands.
The stuffing is robimo, the docks are thinly growing. Cook until cooked white round rice. Do not prepare raja with long-term rice, the wine is not sticky, the filling will rise.
Hard-cooked eggs are rubbed on a dry third, added to rice.
We heat 2 tablespoons of refined dewy oleoresin, add a small piece of top, then, if the oil is rose, we throw a finely chopped cibula into the frying pan, after 5 strands - chopped green cybula and finely chopped a bunch of greens. Stew cibula from greenery 5-7 quills, salt to taste, add to rice with eggs.
After that, how to crisply increase the two, crush yogo, divide by 9 shmatochkiv - approximately 60 g per serving. Rozkochuєmo thin shortbread. You can sip on a paddle board, but I see the trouble to cover the board and the rocking chair with olive oil, so that it doesn’t stick tightly.
We put a tablespoon of cold filling in the center of a piece of rolled dough, pinch it, form an oval pie.
We put pies on dry deco, between them we fill up an empty space, so that it would be where it grows.
For a ruddy bliss, that appetizing zest is smeared on the surface with a simple egg chew.
On top of the zhovtka we put white sesame seeds on top, the stench is good to stick to the zhovtka.
We take the sheet from the warm place for 30 minutes, at the same time we heat the oven to 180 degrees Celsius.
We put the deco in the center of the hot oven, bake 15 quills.
We know pirіzhki with rice and an egg from a sheet, put in a bowl, vkrivaєmo with a towel, we put in 20 strands, we drank; stench become softer.
Pies with rice and an egg are ready at the oven. Savory!
Stuffings for cakes are impersonal, є kіlka classic recipes and їх variations. Pies with rice and eggs are on the first rows of the list of the most popular. For bazhannyam, you can add (or not) fresh greens to the filling - cibula or krip. The recipe for yeast dough of leather is chosen by oneself, it can be mixed with milk, sourdough, and this recipe is reported on the descriptions of the method of preparing custard dough on yeast.
Pies with rice and an egg at the oven
Mayzhe at the skin person that chi іnsha strava calls out its associations, guess what. The first pies in her life were sing-songly prepared for us by grandmother and mother, that kind of them was filled with warmth and love. Therefore, the skin master, who loves cooking, can easily master the simple art of preparing pies, so that to continue the tradition and pamper your loved ones.
You can grease the pirіzhki in the frying pan or in the deep-fryer, but still think about how to beat the oven for a more traditional taste. Firstly, you can win a smaller amount of oil for lubrication, in a different way, at one time you can play a larger number of pirіzhkіv, lower you will save a rich hour. Serve pirіzhki with rice and eggs warm or boiled, with kefir or sour cream.
Ingredients:
Filling:
- Rice - 1.5 bottles of boiled,
- boiled eggs - 5 pieces,
- Strength for taste
- Pepper for a taste
- Green tsibulya - behind the bazhannyam.
Tisto:
- Zukor - 3 tablespoons,
- Sil - 1 teaspoon,
- Margarine - 2 tablespoons
- Mayonnaise - 1 tablespoon,
- Water (okrip) - 300 ml,
- Roslinna oliya - 5 tablespoons,
- Boroshno - 600 grams,
- Drіzhdzhi shvidkodіyuchі pіdloga packs 6 grams,
Egg for smearing pirіzhkіv.
Cooking process:
On the back of the head, it’s ready to dry. I showed everything step by step to my photo recipe, nothing foldable. It’s easy to prepare dough quickly, but in a robotic reception. Stuffing for pirіzhkіv pіdіyde be-yak, not only rice and egg. For the cob, we take a large cup and soak in it tsukor, sil, pour in olive oil, add mayonnaise and margarine (you can use vinaigrette oil).
Boroshno ask zazdalegid, so that it was ready, for that it is necessary to mix it up cleanly. I pour hot water into the bowl, and immediately two flasks are poured into the bowl. On top of the boroshna visipaemo dry dry dry drizzle, and visipaemo reshtu boroshna. Robimo tse in order that the yeast did not come into contact with the okrop, otherwise the stench will perish.
Brewed dry dough on the sprinkles is ready to cook quickly, you can turn on yogo cooking. Ready dough for pirіzhkіv zalishaєmo go in a warm place, crimped with a kitchen servlet, so that the surface does not get windy.
As long as it is quietly rising, let's take care of the filling. Boil eggs cool, peel and chop into cubes.
Rice for pies should be prepared by hand at the multicooker in the “plive” mode. Add boiled rice to eggs, salt and pepper to taste. At this stage, you can add a green cibula, as I had saved for closed pirіzhkіv.
If it’s quiet pidide, you need to hug. І dates are coming up.
Let's proceed to the formation of the garnish pirozhkіv. Divide the dough into pieces.
Cut the skin of the breast into a thin shortbread on the attached working surface. At the edges of the rolls, there are parallel incisions along the edges and the filling of the rice filling.
Stretch one side of the shortbread over the filling, so that it looks at the vіknі rose.
Throw a friend a line of dough.
Pinch all the cracks and lay the cakes on the deco, smeared with oil or sawn with boar.
For pirіzhkіv klіzhkіv klаsії ї vykorovuvavalsya stuffing rice-egg-green cibula. Vaughn points to the center of the shortbread.
The protractile edges are plucked. With this test, it’s better to practice, it’s not sticky to the hands. Shortbreads can be made to work without a rocking chair.
There were two soundboards: one - from closed pirozhki, the other - from open cuts. Give an hour for a visit, cover the surface of the pirіzhkіv with a pink egg. Then turn on the oven and heat it up to 180 degrees.
Liver in the oven patties with rice and an egg are boiled for 25 hvilin. We take one sheet and put it in the oven, I will step on it.
The smell of fresh homemade whiskey is unlikely to deprive someone of the canoe. We make fresh tea, while we look at another batch of pies with rice filling. We transfer the soft pies to a dish and serve it to the table.
I’ll tell you honestly, I worked it out with custard dough for pirozhkiv, it was better for me!
Pirіzhki quickly spread out, raja and try to cook them. I am impressed that you will look more than once on this side.
Savory!
Home vipіchka zavzhd naismachnisha! Pies, cupcakes and buns, baked cakes, loved ones in the skin homeland. It would have been better, in the midst of such diversity of manhood, let's forgive and imperceptible pies are easily ruined, but everything looks exactly right to the point, even if it's not enough you can look at the aroma and relish of fresh homemade pies. Forgive and light in cooking, roasting, golden, hot pies - salami, before which it is impossible to stand up.
Today, I’m trying to pamper myself and those close to me and cook bottom and rum pie with rice and an egg. Such a variant of the filling is rightfully respected by the simplest and most accessible, even more relevant at any time of the year. As a base, cook dry dry dough on a milk basis. To make the process as simple as possible, we will bake pies in the oven. And for a simple filling, it was lower and topped with gusto, for sure, a sprat of simple culinary tricks. How about?
Prepare the ingredients on the list.
Ask for wheat borosno. Up to half boroshn, what you ask, add yeast, zukor and strength. Pour in the olive.
Take water and milk and play. Mixing borosno, step by step, pour in boro warm milk.
Continuing to stir the dough, add step by step, what is left out, and form the m'yak kulu dough. Cooking for this recipe, you can practically not cook and immediately proceed to the brewing of pirozhkiv. I let the dough rest, and I prepare the filling.
Behind the bazhanny, place it in a covered with olive oil, cover it with a towel and fill it with 40-60 quills, the docks won’t be shrunk in volume.
For the filling: cook 3 chicken eggs cool. Pour the eggs with cold water, bring to a boil and cook 10 chills. Clean the eggs and cut them dry. In order to make it easier to clean the eggs, salt the water during the cooking process, and immediately after the end, transfer the eggs to cold water.
Cook rice, rinse with cold water. Make the water angry and pour the rice with the sum of water and milk. Add 1-2 pinches of salt. Bring water to a boil and cook rice 13-15 hvilin (until ready). Dodavannya milk during cooking, grind the rice lower for relish, and add topping notes with the finished filling.
Rinse cooked rice with cold water. Shvidka changes the temperature to make it ready, the rice preserves the texture, does not stick when chilled and turns into porridge.
Add warmed butter to the rice | oil | and resolutely stir.
Add to the rice boiled eggs that strength for relish.
For bazhannyam before the filling, you can add other components, for example, green cibula and (or) peas.
If the dough is thick and the filling is ready, you can proceed to the formation of the pies. Obomnіt іsto and vіmіsіt 1-2 quills.
Download the dough into a cowhide and cut into small pieces (I have pieces of about 50-70 grams each).
Thinly spread a portion of the dough and put a portion of the filling near the center (approximately 1 tablespoon, you can use hot).
Or give the patties a bigger, more predictable shape. I like little "kiska".
To make a “pussy”, lightly smear the dough on top of the filling with a beaten egg and call the dough for swag. Pull up the upper edge of the sheet. Move the smuzhka from the right side of the filling with a levoruch, crimping a part of the filling. Smuzhku left-handed slip right-handed.
Repeat the process with the help of dough, which are left out. Close the edge of the pie (see the video version of the recipe for more details).
Formed pirіzhki with rice and an egg pour on a sprat of whilin, until the oven heats up to 180 degrees.
Cover the patties with a beaten egg and whisk for 30-35 minutes | minutes, until golden color.
Ready to smear the pirіzhki with water and (or) let them cool down, covering them with a towel - so the pirіki will be filled with softness and the coming day.
Pies with rice and eggs are ready! Savory!
From the number of components indicated, approximately 22-24 pirіki average size.
Stuffing virishila give rice that egg. Obviously, you can choose the ones that suit you. Pirіzhki can be licorice, for example, with apple jam. Rice with an egg - to make a big bag, so pies are good for hunger. This is a miracle idea for a snack, for children to go to school from themselves. Otzhe, let's pekti?
For 14-15 great pies:
For test
- 500 gr boroshn
- dribka salt
- 1 tablespoon zucru
- 15 g of dry swedish yeast
- 300 ml milk
- 1 large egg
- 50 gr of butter
For filling
- 120 gr long grain rice
- 4 eggs
- 4-5 sprigs of fresh crop
- strength and black chalking pepper for relish
- 50 gr rosemary butter
- 1 egg for coating pie
Cooking method:
Preparation1 year. Zagalny hour2 year. 30 min .
- Boil water and cook rice until cooked. Break 4 eggs cool (for stuffing). And in the meantime, take the test. Warm up the milk by the deep pan until it becomes warm. Sip in warm milk tsukor i drіzhdzhі (15 g - about 2 tsp) mix the trochs with a fork and pour into 15 strands, so that the drіzhdzhi sprout. The stench is guilty of spinning, otak.
- Melt in a stewpan 50 g of butter | oil |. Trochs to cool yogo. If the yeasts are dormant, pour a crown of oil into them, add 1 egg and a drop of salt. Mix your sum.
- I, nareshti, begin to slowly boil up boroughly and zamіshuvati quietly. I use a mixer with spiral nozzles, the stench is more good. Golovne - so that the ingredients are rіvnomіrno rozpodіlilis, drіzhdzhі povinnі good vtrutitsya, schob tіsto sour, then it will be ideally poіtryanym i pishnim. If it’s too late to move into a sack, you can do some yogo with your hands, min 3-5. Let's clean the saucepan with the dough with a towel and UVAGA! put it in a warm place without stretching. Deprive yoga there for 1 year, then it will rise up and increase even less twice.
- While it's still rising, prepare the filling. Boiled eggs are fried | milky |. Chop the greens. Mix eggs with rice and add|add| rozm'yakshene vershkov oil|mastilo|. Add crepe, salt and pepper (for bazhannyam), mix the stuffing. Take it from the refrigerator until the dough is ready.
- Heat the oven up to 180 С.
- Shape the leather shmatochok into a chimney with your hands.Put 1-2 tablespoons of the filling on the skin of the mill.
- Pinch off the protractile edges, shape the patties. Place pies on a sheet, lined with parchment (make parchment with a small amount of dewy olive). I lay pirіzhki practically close, wanting the stench and the trochs to rise at the hour of brewing and stick together among themselves, it's not scary.
- Decorate the pies with a beaten egg and put them in the oven for 35-40 min. Whip at 180 C (heat top to bottom with ventilation) until a ruddy color. Sprinkle the finished pies with cold water and cover with a clean towel. So let the stench stand up hvilin 15. Have a good appetite!
