Pie with rice and egg puff pastry

Servings: 4 Cooking time: 1 hour 50 minutes


Pie with rice and eggs can be prepared in both summer and winter. However, in the summer I add a lot of herbs (parsley, dill or green bunch, but you can a little of everything).

Today, I'm stuffing pie with rice and add tarragon egg - on Georgian recipe.

Georgians are very fond of tarragon, theycalled "tarragon". In their kitchen are many recipes for this spicy herb useful, including meat stews, grilled fish and salads. There is even an emerald green drink flavored tarragon and with the same name.

In this recipe, I'll show you how to make a popular Georgian pie with rice and egg with the addition of tarragon ready puff pastry.

Ingredients for "Pie with rice and egg puff pastry":

  • 700-900 g of finished flaky unleavened dough;
  • half a cup of rice;
  • 5 eggs;
  • 200 g of fresh tarragon;
  • 100 g of green onions;
  • a pinch of black pepper;
  • . 1 teaspoon salt;
  • 1 tbsp. tablespoon butter;
  • 1 tbsp. tablespoon of vegetable oil.

The recipe for "Cake with rice and egg puff pastry":

Prepare the dough according to the recipe
To prepare the pie with egg and greens, you need without yeast puff pastry.
How to cook it, step by step described on this page.

wash greens
Rinse the chives and tarragon, shake off the water from them.
Tear off the leaves from the stems tarragon.

Cook rice and eggs
Boil the rice in salted water (15 minutes) and fold it in a colander.
Cook 3 eggs, cool in cold water, peel and finely chop.
The two remaining eggs divide into yolks and whites.

Cut fresh herbs and fry for 1 minute
Slice the onion and tarragon.
Heat the vegetable oil in a skillet and saute, stirring often, greens in hot oil is not more than 1 minute.

mix stuffing
In a large bowl, combine the chopped eggs, egg whites, rice, herbs, salt and pepper.

Finished stuffing
The mixture should look like in this photo.

Divide dough into 2 parts
Remove the puff pastry from the refrigerator, where it must be cooled for at least an hour.
Divide it into two unequal parts.

Roll out dough
Sprinkle the table with flour and roll out the most in a rectangle about the size of 22h42 cm and 5-6 mm thick (or the size of your pan).

Spread stuffing
Drag a rectangle on a baking sheet, greased with butter.
Evenly spread out the filling on the bottom layer of the cake, leaving about 6 cm of each side.

Wrap the edges of the dough
Wrap the stuffing in the side test on the outside edges of the rectangle, as shown in the photo.

Cover with pie dough layer
Roll out another rectangle of puff pastry (about the size of 16h36 cm and a thickness - 6 mm) and cover them pie filling, as shown in the photo.

Fastening dough layers
Secure the top and bottom layer of dough on the corners of the cake.

We cover the egg tart
Beat 2 egg yolks with a spoon of melted butter and cooking brush, apply the mixture to the surface of the cake.

bake pie
Place the baking sheet in the oven, preheated to 190 oC and bake on the middle shelf for about 25 minutes, or until the dough begins to exfoliate and acquire a golden brown color.
Remove the pie with rice and eggs from the oven, let it "rest" for 10-15 minutes and cut into portions.
Bon Appetit!

Note

To make it easier to transfer the rolled dough withthe table in the pan, you can fold it four times (as in my pictures). Another way - to wind it on a rolling pin, and then gently expand over baking.
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