Baked Rice, Green Onion, and Egg Pies

Soft, fluffy, airy, incredibly delicious! Pies with rice, green onions and eggs in the oven turn out so appetizing that few will be left indifferent. They are baked from fluffy universal dough. From this dough you can make pies with absolutely any filling.
cook time: 5h
Noah Merrick
Baked Rice, Green Onion, and Egg Pies

Nutrition Facts (per serving)

273
Calories
10g
Fat
34g
Carbs
8g
Protein

Ingredients (24 portions)

Opara:

Wheat flour 220 g
Dry yeast 2 g
Water 200 ml

Dough:

Wheat flour 400 g
Dry yeast 4 g
Water 100 ml
Eggs 2 pc
Butter 70 g
Sugar 40 g
Salt 0.25 tsp
Vegetable oil 2 tbsp

Filling:

Eggs 5 pc
Butter 60 g
Salt to taste
Green onions 100 g
Rice 1 cup
Pepper to taste
Dill 20 g

Recipe instructions

Step 1

Step 1
How to bake pies with rice, green onions and eggs in the oven? Prepare all the necessary ingredients for the dough. Itʼs better to check the yeast. Pour a little yeast with a little warm water. If after 10 minutes they do not begin to bubble, then this means that they are not working; they will have to be replaced.

Step 2

Step 2
First you need to make a dough. Pour dry yeast into a deep bowl. Pour in slightly warmed water and leave for 5-10 minutes for the yeast to dissolve.

Step 3

Step 3
Add the sifted flour and stir until smooth. The dough will be thick, as it should be, this is the norm.

Step 4

Step 4
Cover the bowl with cling film and a napkin on top. Leave in a warm place for 2.5 hours. The dough should rise like a fluffy cap and is about to begin to fall.

Step 5

Step 5
Prepare the necessary ingredients for the dough. Remove the butter from the refrigerator in advance

Step 6

Step 6
Pour the yeast with warm water and leave for 5 minutes to dissolve.

Step 7

Step 7
Add salt and sugar to the risen dough. Mix gently by simply prying with a fork from the edge to the center.

Step 8

Step 8
In a separate container, beat the eggs until smooth. Take 2 tablespoons, they will be useful for greasing the top of the pies. Place the cast part of the eggs in the refrigerator.

Step 9

Step 9
Pour the remaining beaten eggs into the dough.

Step 10

Step 10
Cut the warm butter into cubes, add them to the dough and mix.

Step 11

Step 11
Pour in the activated yeast and mix everything well with a whisk. It wonʼt be smooth, this is normal.

Step 12

Step 12
Add the sifted flour in parts and knead the dough. First with a wooden spoon, then with your hand. Be sure to sift the flour, so it will be saturated with oxygen, and the baked goods will turn out more airy and fluffy.

Step 13

Step 13
Knead the dough on the table for about 10 minutes, lightly grease your hands and table with odorless vegetable oil. If the dough is a little liquid, add flour, but only a little so as not to clog the dough with flour. Knead until the dough stops sticking to your hands and the table. The finished dough will be soft and elastic.

Step 14

Step 14
Lightly grease a clean deep bowl with vegetable oil. Place the rounded dough, cover with film and a napkin and leave to rise for 1.5 — 2 hours in a warm, draft-free place. For me, the dough rises in a barely warm oven, the temperature is not higher than 25 — 35 degrees, at 45 — 50 degrees the yeast dies.

Step 15

Step 15
While the dough is rising, prepare the filling. Boil the eggs hard. Melt the butter. Finely chop the boiled eggs and green onions, add rice, season with salt and pepper and stir. Add melted and cooled butter (or 2 tablespoons of sour cream) for viscosity and improve taste, mix well.

Step 16

Step 16
The finished dough will increase greatly in volume. It is very gentle and responsive to the slightest touch. The photo shows how the edges began to droop as soon as the film was removed. Remove the reserved egg from the refrigerator; by the desired time it will be at room temperature.

Step 17

Step 17
Lightly knead into a loaf shape and divide in half. Remove one part, covering it with film to prevent airing. Divide the other part into 12 approximately equal pieces of 43 — 45 g. This amount of dough makes 24 pies, two large standard baking sheets 37x43cm.

Step 18

Step 18
Round each piece of dough, pressing and pinching the edges down, roll out the bun on the table. The dough will seem small, but the pies will still grow a lot and they will turn out just right. Place the buns on the table, cover with film and leave to rest for 5 — 10 minutes.

Step 19

Step 19
Stretch each bun with your hands or a rolling pin into a flat cake about 0.6 — 0.7 cm thick. If the dough is sticky, dust the table with flour; I prefer to lightly grease it with vegetable oil. Turn the flatbread over (the other side is perfectly flat and the pies will be more beautiful) and place 1 heaped tablespoon of filling in the center. Seal the edges well. First in the center, then to one end and then from the center to the other end. Turn on the oven to 220 degrees in advance.

Step 20

Step 20
Grease a baking tray with oil or place paper or a mat on it. Take the pie in your hands, pinch the seam again and lightly press it into an oval (especially pies with a sweet filling). Place seam side down at a distance from each other; the pies will expand greatly. So form all 12 pieces. Cover them with film and leave to rise for 30 — 40 minutes. When the pies are ready, add 2 tsp to the reserved egg. warm milk, shake and gently brush the pies.

Step 21

Step 21
Bake immediately in a preheated oven at 220 degrees for about 15 minutes, until golden brown. Grease the finished pies with plain water and cover with a napkin. Soon they will soften, cool and will definitely delight you with their taste. If you cook with different fillings, change the shape of the pie or the seam so you know which goes with what. Bon appetit!

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