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.
Rinse the chives and tarragon, shake off the water from them.
Tear off the leaves from the stems tarragon.
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.
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.
In a large bowl, combine the chopped eggs, egg whites, rice, herbs, salt and pepper.
The mixture should look like in this photo.
Remove the puff pastry from the refrigerator, where it must be cooled for at least an hour.
Divide it into two unequal parts.
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).
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 stuffing in the side test on the outside edges of the rectangle, as shown in the photo.
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.
Secure the top and bottom layer of dough on the corners of the cake.
Beat 2 egg yolks with a spoon of melted butter and cooking brush, apply the mixture to the surface of the cake.
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.
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.