Calorie content: not shown
Cooking hour: Not specified
There is no need to work for pirіzhkіv chi stuffing, cook rice and eggs. The stuffing from boiled rice is the simplest one you can think of. Zipsuvati її is impossible, but from growing it is tastier - be kind! Add krip, trochs of pepper for gostrot and a couple of spoons of mayonnaise or sour cream for juice. And you are rising, how much savory weed the stuffing with rice is!
Dough for pirіzhkіv with rice and an egg zrobimo drіzhdzhov on sourdough, vipіkatimemo їх at the oven. You can find out all the details of the preparation from the cover recipe with a photo. Pirіzhki are not stale for a long time, they are filled with soft and fresh sprats of days.
Ingredients:
Opara:
- fresh drizhdzhi - 15 g;
- tsukor - 1 tbsp. l.;
- strength - 0.5 tsp;
- milk - 1 bottle;
- flour - 180 gr.
Tisto:
- flour - 240 gr;
- egg - 1 pc;
- tsukor - 2 tbsp. l.;
- oliya roslinna - 2 tbsp. l.
Filling:
- rice - 1 bottle;
- eggs - 3-4 pieces;
- krip - bunch;
- strength for relish;
- chalking pepper - 2-3 triska (per bazhannyam);
- mayonnaise chi sour cream - 2 tbsp. l.
Recipe with photo Pokrokovo:
For opari, we change fresh yeast from sill and zukr. Lightly grind everything to the consistency of a rare porridge.
Pour in the milk, spread the yeast and add it as much as you need. Vіnochkom or with a spoon we mix, the mass is uniform and not too thick. Curve, clean up the dough on the pivgodini near the warmth of the place.
At the heat of the steam, good pidide, rise and grow at the sprat of times.
Razmіshuєmo sourdough, add two spoonfuls of zucru. We beat in an egg (yogo can be beaten or added to qilim - there is no difference).
Please, in a brew, borosno. We mix the shoulder with a spoon, sweat, if it becomes sticky and fluffy, we add it from the bowl to the trochs and stick it to the borosny steel.
Let's mix it up with your hands, adding two spoons of olive oil for an hour. Khvilin for ten times will become uniform, smooth. Skuchuemo yogo in a sack, crooked dishes with a krishko. Stay warm for a year, or until you get better.
Prepare the stuffing for the pies. Rice groats are poured with water, boiled until soft. Cool the troch. Eggs are cooked cool. The greens of the crop are crispy. We add to warm rice the strength of the pepper, visipaemo krіp, cut the eggs into pieces. Dodavannya mayonnaise or sour cream crush the juice filling, or you can pour in and melted tops of butter. Everything is relatively zmіshuєmo, zalishaєmo the stuffing is reached.
For a year, dryly, it’s a good thing to rise up, become soft, povіtryany. It’s like you’ve got a nasty mess, it’s still too much for a pivgodini.
Dilimo dough on small shmatochki, skimming in round blanks for pastries. Curve with a swim, let it stand for 12-15 whilins.
Rosemary or rosemary into a shortbread. Place a spoonful of filling in the middle. Raise the edges, sashily rise above the filling, so that the comb is wiyshov.
Once again we pinch the seam, do not fill up the open cuts. Turn over and lay on the sheet seam down. While the oven is heating up to 200 degrees, we fill the pirіzhki under the towel. Then we put it in a hot oven and boil about 20 strands to a ruddy-golden hue.
Ready pirіzhki zmaschuemo olієyu, nakrivaєmo paper for vipіchki, we put a towel for the beast. After 10-15 hvilin, the egg will become soft and you can serve pies before tea, or you can get rid of them, so that you have reached the top. Savory!
Try more savory
Ingredients:
For test:
- 500 grams of wheat boar
- 1 bottle of milk milk (you can replace it with kefir)
- 1 egg
- 2 teaspoons of dry yeast
- 1 st. spoon tsukru
- 2-3 tbsp. tablespoons of butter
- Force for taste
For filling:
- 100 grams of rice
- 6 eggs
- 500 grams of green qibuli
- Small bunch of crop
- 1 st. a spoonful of butter
- Force for taste
"Babulini" village pies
Some of the most favorite pastries from childhood are, especially, from greens, eggs and rice: warm, fragrant and like nothing else, which conveys the spirit of old times. Pirіzhki with rice and eggs are cooked by the skin of a grandmother for her onuks, knowing that the grass is to be harvested, and for the big amount of fresh greens - more korisna.
The calorie content of smeared pies with an egg is 250 calories, and the baked goods at the oven are a total of 210, despite the fact that the stench gives a little more to the pivdnya! Became aware of why the grandmothers are trying to slander their lovers with them: if you don’t worry - what the stink of the city?
How to cook these pies: in a frying pan or in the oven - sing to you, even if on the right relish, stars, that moment of health is important: even if it’s not necessary for some people for medical attributions to be lubricated in fat, - that’s the wind option for them. How to get inspired by such savory taste?
Preparation of yeast dough
For pirіzhkіv with rice and eggs, such a recipe for the test is the most suitable: ready pirіzhki just to sink in your mouth!
- In trohi pіdіgrіtu sirovatka visipati tsukor i drіzhdzhі, mix with a spoon and give the mass of spinitis, on the whole there are about 15 quills.
- Dali in an okremіy miscі beat an egg with melted butter and cіllu, roll tsu mіsh drіzhdzhovu masu and mix it.
- Dodayuchi in otrimana brew borosno, scho ask, in small portions, knead softly softly, like it’s not guilty to stick to the hands, but if you need it, be quite plastic.
- Cover it with a linen towel and give it a go, at the same time busying yourself with stuffing for pirіzhkіv.
Filling preparation
- Boil the eggs until they are stiff and put them in cold water - then it will be easier to clean them - the shell is easy to lift.
- Boil the rice at the great water, make the water angry and pour it with dill.
- Boil until the grains are ready, and then anger on the drushlyak and rinse with warm running water, removing excess mucus, powerful rice porridge and smear with vershkov oil.
- Cut the green cibules into pieces, shake the crepe, chop the boiled eggs into pieces of medium size (do not crush too much).
- Mix the greens, rice and eggs, season the sill, resolutely mix with a spoon until evenly spread the greens over the rice-egg mass.
- Behind the bajans you can lightly sip with black pepper.
Baked in the oven
Pirіzhki in the oven are more healthy, lower lubricated in oil, if you want to stay, obviously, savory. For molding pirіzhkіv with rice and egg, baked at the oven, it is divided into small breasts, richly skinned in a colo, with a thickness of about one centimeter. At the center of the skin stake, put the stuffing with a tablespoon, so that it doesn’t rub on the edges, as you need to bring one to one and pinch, easily pressing with your fingers.
Turn the folds of the edges of the troch down and put the pies on the sheet with the seam down, on a small vіdstanі one in one, so that the pirіki, as if they didn’t stick together. The hour of vistoyuvannya is close to ten - fifteen minutes, then brush the top of the pie with a beaten egg and put it in the oven. The temperature regime is 200 degrees, pies with rice and an egg are baked at about 20 hvilin.
Greased in a frying pan
Pirіzhki, smeared in a frying pan, are shaped just like that, like spirits, but only a little less than an hour of standing, they have a total of five - a maximum of whilin. It is not necessary to brush with anything, but put it in the pan with a seam down, so that the dough does not crack.
Take Sonyashnikov’s oil for lubrication, generously pouring it into the pan: so, if the pie is at least half full, then it’s right in front of your eyes, the pie becomes spicy and repetitive, even soft and savory. Lubricate to a brightly ruddy color, carefully turning over with a fork or a spatula.
In the heat of the heat, put them on a paper towel, so that the excess fat is removed and put warm in a wide bowl or a saucepan, covered with a towel. That pirіzhki will save the softness for a long time.
Until what time to serve green pies?
Pirishki with rice, egg and green cibula (not important: smeared or spirits) are served warm to bird broth, vegetable puree soup, borscht or soup with homemade lokshini. So the stench is even more savory with ryazhenka and kefir, and deyaki love to infuse with licorice black tea.
Such pies to inspire the coming day save their self-made homemade relish: it is not enough to warm them up lightly in a micro-furnace oven and you can boldly click to the table of lovers of savory.
1. This simple recipe for pie with rice and an egg starts with the preparation of dough. For whom it is necessary in the mist to spread the yeast, adding zucor and about 2 bottles of warm water. Let's add a pinch of salt there, trochs of olії and step by step introduce the barosh. Tisto can be soft, elastic and not sticky to the hands. If the mixing process is completed, clean it up and clean it in a warm place here for 1 year. For the whole hour, it’s quiet pidide, and it’s rozsharuetsya.
2. Let's step into the cold water rice (with the amount of water 2 to 1) and cook until ready. After boiling, salt for relish and add seasonings to rice for bazhannya. It is also necessary to put boiled eggs. Zelena tsibula - to finish the tsikavyi ingredient at the beginning. Zvichayno, add yoga not obov'yazkovo, prote wines give singing piquancy. Yogo needs to be taken, dried and cut dry.
3. Zvarenі cool eggs, cool and clean. Narizati small cubes that z'єdnati z tsibulei. Also add trochs of ostiglion rice.
4. The filling does not contain the remaining ingredient - melted butter. Let's mix everything thoroughly. You can salt or pepper to taste.
5. If you are ready, you can change the main process. Vіdokremiti a small piece of dough and rozim'yati with hands, forming a small mug. In the middle, fill the filling and carefully fill the edges. In this rank, make it with us with pirіzhki. To make it easier to work with the dough, you can smear your hands with a small amount of oil.
6. The recipe for cooking pirіzhkіv with rice and an egg is a practical completion. I lost the oil on the frying pan and put the pies in there. Do not varto put їх over something close one to one. Grease on both sides until ruddy, and then put it on a paper servlet to get wet zayvy fat. Such pies are perfect as a snack on a robot or at a picnic.
Tsі pirіzhki with rice, eggs and green tsibulei are associated with childishness. Pukhnasty tіsto, delicious egg-rice-tsibuleva filling - ideal with a cup of hot tea!
ingredients
For cooking pirіzhkiv with rice, you need:
For filling:
cibulya ripchasta (large) - 2 pcs.;
tsibula is green - 1 bunch;
eggs - 5-6 pcs.;
rice - 1 bottle;
strength, spices - for relish;
oliya for lubricating cibules.
For test:
kefir - 1 bottle;
soda - 1 tsp;
eggs - 2 pcs.;
oliya - 2 tbsp. l.;
zukor - 2 tsp;
sil - 1 tsp;
borosno - close to 4-5 bottles;
oliya roslinna for smearing pirіzhkіv.
Steps of cooking
To prepare the filling, boil rice and eggs until cooked. Cut the cibula and brush it on olive oil until golden color. Green onions trim. Cut eggs.
Zmishati tsibula, eggs and rice, salt or add spices for relish. The stuffing for the pies is ready.
Add kefir | add | soda, stir. Dali add oliyu roslinna, strength, zukor and eggs, beat with a wine glass.
Step by step, adding borosno, scho ask, vimіsiti m'yake tіsto (tіsto is guilty if you look like one and do not stick to your hands).
Give the test 15 quills.
Divide into 20 parts, embrace the skin part.
Rozkotity, put the stuffing on rice, eggs and green cibules and form pies.
If all the pies are baked, proceed to the grease.
Lubricate in rose oil from two sides. Let's sweat on paper towel.
Tasty, appetizing patties with rice and an egg are ready. Savory!
Expanded close-up)
And it happened to you like that, when the vranci prokidaeshsya bake a mountain of pirozhkiv from the bazhann, but without the bazhann, the work of different fillings? I have a special solution for every occasion - pies with rice and eggs at the oven, a perfect recipe with a photo will become a good thing for those who still have no great culinary knowledge. I make dough in a safe way, for the filling I boil rice and eggs. Then in one part I add olive oil and green cibula with crop, in another spoonful of mayonnaise and spices. A small touch, but the taste of the pies is different.
This is the basic recipe for pie with rice and an egg from a simple yeast dough without a long wait. Pirіzhki far away, pishnі, long overdue soft and fresh.
ingredients
To prepare pirіzhkiv with rice, you need an egg:
- warm milk - 1 bottle;
- fresh pressed drizhdzhi - 20g;
- tsukrovy pisok - 5 tbsp. l;
- sil - 1 tsp
- borosno wheat - 800-850 g;
- egg - 2 pcs;
- oliya sonyashnikova - 5 tbsp. l.
- rice (dry cereal) - 1 bottle;
- eggs - 4 pcs;
- vershkov butter - 50 g;
- strength for relish;
- krip - bundle;
- green tsibulya - under the beam of the beam;
- mayonnaise - 1 tbsp. l (for bajannyam);
- black pepper or other spices for relish.
Krim ts'ogo 1 zhovtok and sesame seeds for smearing / peeling.
How to cook pies with rice and an egg at the oven. Recipe
I will use a quantity of drizhdzhiv, the price of a part of a 100-gram pack, or less than half of a 50-gram pack. I sip that spoonful of tsukru.
I grind to the end of a rare porridge. Such a way allows the need for a check until everything is broken up or the breasts are crushed.
I'm pouring in milk, keep it three times warmer for the room temperature. Approximately 30 degrees. I’ll give ten khvilin, so that the yeasts rushed in, began to practise.
I ask for flour, but not all of it. For the first subsidy, two-thirds of the required amount will be sufficient. Reshtu I add at the process of imishuvannya.
Eggs are baked with a vine until the bulbs appear. I pour it into a bowl with a boron sum.
I’ll mix it up lightly, so that everything will be boboly. I add olive oil, I take a refined one, which I sound like I’m scorched in cooking.
Boroshno pros_yu on the doshka, most of the part I cut off. Trochs I sip with a thin ball, I spread it thinly and I begin to mix it up. I curl up the edges to the middle, picking up a bun, then I roll the bottom in front of me. I lift it up and wrap it up again, I knead it. In the process of mixing, it becomes soft, ceases to stick.
Boroshno step by step it is turned in and a neat rounded bun emerges from a fluffy shapeless breast. Vimishyu whilin 10-12, to smoothness.
I transfer it to a bowl smeared with oil, I pick up the volume of the dishes so that the dough will grow a lot. I tighten it with a bath and put it in heat. I have the best place for vistoyuvannya - a preheated oven. Like I work: I warm up to 40-45 degrees, I make fire. I put the bowl with dough on the middle tier. It is warmly trimming, it’s warmer, it’s warmer, it’s lower like it’s too cold for room temperature. After a deaky hour, the oven is cool, it is necessary to burn it, without viymayuchi utensils. Brought it up to 40 degrees, turned it off. The spirits have a quiet time of 1-1.5 years. I have gone for a year.
I'm preparing the stuffing for pie. I take natural blue rice, we sell wine under the common name “round”. Rice groats I wash sprat once. I fill it with cold water (1.5 flasks), I throw in salt. From the cob of boiling I cook under the krishkoy on the minimum fire 20 quills or until the rice is soft. When cooked, the rice will steam up, the water will climb. I’m chilling the three.
Dilu approximately navpil. In one part I add top oil, krip and black pepper. In our case, mayonnaise and spices for relish.
I cook eggs cool, I cut them into cubes, I don’t call them dry. I add half of the green cibula at once in one bowl, half in another bowl, de rice with mayonnaise. I mix it up, I try it for relish - the filling can be oversalted, if you don’t add enough salt, then it will be fresh.
While I was busy with the stuffing, it was quietly puffed up, swelled up once for three-chotiri. Now it's ready for processing.
I make small pies with rice and small eggs, I cut dough for preparations into pieces of 40 grams. If you like more pies, make koloboks of 50-60 g.
I’ll tighten it with a swimmer, or I’ll curl it with a towel. Khvilin ten blanks are due to stand up, so that the trochs fluff up, become soft, elastic.
I knead with my fingers in a thin colo, 0.5 divas of the tovshchina, or close to that. I put the stuffing on a spoon.
Raising the edges, rising above the filling in the center of the future pie. The edges are still free. I press hard so that the seam does not open. Then I correct the stuffing, as if hanging and pinching from one side, collapsing to the middle, then from the other side. Comb (or seam) will be wide, high.
Trochs I turn the seam, I pinch the nibs, I turn the pirіzhki and transfer them to the sheet. It is necessary to cover the top with paper for brewing, or cover with olive oil. I’m filling up with blanks – pies at the ovens are good.
After 15 quills, I will smear the pirіzhki with beaten zhovt (I add a spoonful of water) and sip with sesame seeds. You can do without sips, or you can beat the hell out of it.
I put the oven in while the pies sit on the whistle, warm up to 200 degrees. I put the sheet on the middle tier, I sip 15-17 quills. What hour is enough, so that the pies were evenly puffed up.
I transfer the hot pies to the grill, let them see the heat, and then I curl them with a towel. Dzhe shvidko kіrochka at pirіzhkіv rozm'yakshitsya, the stench will become lower, soft.
Regardless of the simple filling, pies with rice and eggs at the oven come out more savory. I replace the charge of the green cibula with a smeared rip-chastoy - it’s not bad, I put only a little more pepper. For tea, let's replace bread with broth, chicken soup - those that are required. So the recipe for pirіzhkіv with rice and egg can be taken as a basis and pіdlashtovuvat pіd іt ії produktа ta relish. Away to all vipіchki and a good appetite! Your Plushkin.