We prepare pies with boiled eggs and rice. Step-by-step recipe with photos and videos. Fried in a frying pan

Rice filling for pies is by no means a boring filling.

With the right approach, it can be very tasty and juicy.

There are a huge number of recipes for pies with rice and onions, as well as options for fillings.

Shall we cook?

Pies with rice and onions - general principles of preparation

The type of dough for pies and the method of preparing it depends only on personal preferences and free time. You can prepare traditional dough with yeast or limit yourself to a lazy recipe. It’s even easier to buy ready-made dough, although this is not always a tasty option.

General principles for preparing minced meat:

Rice. Always boil and never add raw cereal. The variety and type of rice does not matter. You can even use a chop.

Onion. For pies, green onions or onions are used. Feathers are chopped and always added fresh. Onions can be placed raw, but more often they are sautéed in oil.

Eggs. Most often they are added in boiled and crushed form. But sometimes they put a raw egg in the minced meat, which connects all the ingredients and prevents the filling from crumbling.

Modeling pies is rarely difficult. Even children are familiar with technology. The minced meat is laid out on small flat cakes and the edges are joined. Finished products are fried in oil or baked.

Recipe 1: Fried pies with rice and onions

Recipe for the simplest pies with rice and onions made from yeast dough. If you do not add an egg when kneading and use vegetable oil for the filling, then they will be suitable for food during Lent.

Ingredients

One egg;

4 tablespoons of oil;

10 grams of yeast;

500 ml water;

2 spoons of sugar;

0.3 tablespoons of salt;

4-5 tbsp. flour.

Filling:

0.2 kg rice;

0.2 kg of onion;

60 grams of butter;

Seasonings.

Preparation

1. We make the dough first, since it needs to stay warm for at least 2 hours. Dissolve yeast with sugar and salt in water, add egg and flour with butter. We send it to a warm place to rise; after an hour, it is advisable to knead the mass a little.

2. Wash the rice and cook until tender, pour out the liquid.

3. Fry the onion with butter, at the end add boiled rice and spices, mix and cool.

4. Divide the dough into 100 gram pieces and round. Let them sit for five minutes, then flatten them into flat cakes.

5. Place one full spoonful of filling into the pies, pinch the edges.

6. When placing in hot oil, flatten the products in your palms.

7. Fry the pies on both sides and can be served immediately.

Recipe 2: Pies with rice and green onions from curd dough (in the oven)

A variation of the most delicate baked rice pies with green onions. For the dough you will need cottage cheese of medium humidity and absolutely any fat content.

Ingredients

Spoon of sugar;

2 cups flour;

1 packet of baking powder;

0.25 kg cottage cheese;

120 grams of plum butter;

120 grams of rice;

1 bunch of onions.

Preparation

1. Set the rice to boil immediately, as the dough cooks quickly and does not require a long rest.

2. Also boil 3 eggs.

3. Grind the cottage cheese with the two remaining eggs, add sugar with a pinch of salt, 100 grams of melted butter and flour, previously sifted with baking powder. Making tough dough.

4. For the filling, mix boiled rice with peeled and chopped eggs, add chopped green onions and spices, add the remaining butter and stir.

5. Form the curd dough into pies and place on a greased or lined baking sheet.

6. Beat the remaining egg and grease the pies. You can use only the yolk, the color will be brighter. Bake at 200 until golden brown.

Recipe 3: Pies with rice, egg and onion in a frying pan

A version of fried pies with rice, egg and onion in a frying pan. The dough for them is prepared with milk, but can be diluted with a little water.

Ingredients

1 packet of yeast;

100 grams of dry rice;

80 grams of butter for dough;

2 spoons of sugar;

0.7 kg flour;

400 ml milk;

1 bunch of green onions;

Salt, fat for frying.

Preparation

1. Heat the milk, it should become pleasantly warm. Pour in sugar, two cups of flour with dry yeast mixed in it. Place the dough in a warm place for half an hour. Then add melted butter, salt, one egg and bring to the desired thickness with flour. Let it ferment for another hour and a half.

2. Cook the rice, cool, draining all the liquid.

3. We also boil the eggs, cut them into cubes and add them to the rice.

4. Add chopped green onions and spices to the filling and stir. If you want to make the filling more juicy, you can season the minced rice with a spoonful of sour cream or pour in a little melted butter.

5. Divide the dough into small but equal pieces. We form them into ordinary pies with filling.

6. Fry the products on both sides in oil and you can delight your household!

Recipe 4: Pies with rice, onions and mushrooms

A version of wonderful pies with rice, onions and pickled mushrooms. They can be fried or baked. For cooking in the oven, the dough can be made a little steeper.

Ingredients

250 ml water;

2 tsp yeast;

4 cups flour;

0.1 kg margarine;

Salt, sugar;

0.15 kg rice;

0.15 kg of mushrooms;

2 onions.

Preparation

1. Combine water with dry yeast, the liquid should be warm. Add a tablespoon of sugar and a level teaspoon of salt. Then pour in the melted margarine, add the egg and knead the dough with the flour. We put it in a warm place and forget about it for an hour, then knead it and wait another hour.

2. Cook the rice, cool, draining all the liquid.

3. Chop the onions and fry with oil, add to the rice.

4. We also cut the mushrooms, preferably finely, so that the filling is evenly salted. We send them to rice with onions, adjust the spices to the desired taste and break one egg, the minced meat is ready! All that remains is to stir it thoroughly.

5. From well-risen dough and minced meat with mushrooms, we make ordinary pies.

6. Fry in oil until done.

7. Or transfer to a baking sheet, let rise for half an hour, grease with yolk and bake at 200 degrees until golden brown.

Recipe 5: Puff Pastry Rice and Green Onion Pies

A version of the simplest pies with rice and green onions. Of course! You don't even need to knead the dough for them. We will bake the formed products in the oven.

Ingredients

A pack of dough;

0.2 kg rice;

A bunch of onions and any spices.

Preparation

1. Boil rice, mix with two boiled eggs, finely chopped. Add a spoonful of butter and chopped onion, season the minced meat with salt and seasonings.

2. Roll out the puff pastry into a thin layer and cut into squares.

3. Beat the egg and completely grease the entire layer.

4. Place the filling in the center of each square and make envelopes. We do this quickly until the egg dries. Otherwise, the edges need to be greased. The egg will provide a strong bond and prevent the pies from falling apart in the oven.

5. Transfer the products to a baking sheet. If the dough is yeast, then let the pies rise for about thirty minutes.

6. If the dough is without yeast, then immediately grease with the remaining eggs and bake the pies until ready. Oven temperature 200.

Recipe 6: Quick dough pies with rice, egg and onion

A version of quick pies with onions, rice and eggs made from kefir dough. It doesn’t need to sit and dry out for a long time; you can sculpt products immediately after kneading. Therefore, we prepare the filling first.

Ingredients

250 ml kefir;

1 spoon of sugar;

0.5 teaspoons salt;

2 tablespoons of oil;

1 tsp. soda;

3.5 tbsp. flour.

Filling:

0.15 kg rice;

2 bunches of green onions.

Preparation

1. Boil the rice until tender, cool.

2. Boil eggs and cut into cubes, add to rice.

3. Add chopped onions and spices to the minced meat and stir.

4. For the dough in kefir, extinguish the baking soda, add salt and sugar, then add the eggs, pour in the oil and add flour. All ingredients must be thoroughly mixed each time, otherwise it will be difficult to do later.

5. Make pies with rice filling from the dough.

6. Heat the oil in a frying pan and fry the formed products.

Recipe 7: Pies with rice, onions and sausage

A variant of very tasty pies with a hearty filling, which can be made with any sausage. You can take boiled, smoked sausage, products with or without bacon. It turns out delicious with sausages or sausages. You can even add liverwurst here. Any yeast dough can be prepared using milk or water.

Ingredients

0.15 kg rice;

3 onions;

1 kg of dough;

0.3 kg sausage;

Oil, spices;

A clove of garlic.

Preparation

1. As usual, immediately boil the rice and drain all the water from it.

2. Cut the onion into any pieces, but not very large. We send it to fry in a frying pan.

3. As soon as the onion begins to brown, add chopped sausage to it, and then add boiled rice.

4. Lightly fry the filling and season with spices. Cool and add a clove of garlic. You can also add a little herbs, such as dill, to taste.

5. All that remains is to take out the dough and form the pies.

6. Fry the products with delicious filling in a frying pan or bake them in the oven.

Recipe 8: Pies with rice, green onions and fish

What makes these rice and green onion pies special is the addition of canned fish. You can use fish in oil or in its own juice. Any yeast dough, including puff pastry, is suitable for this filling.

Ingredients

0.18 kg rice;

50 grams of green onions;

1 can of canned fish;

0.8-1 kg of dough;

Oil for frying pies.

Preparation

1. Cook the washed rice until tender, but try to keep the grains intact and firm. Place in a colander to drain all the liquid.

2. Open a can of fish, take out the pieces and remove the spinal bones if they are large and hard. We warm up everything else. There is no need to drain the oil or marinade; the rice will absorb it.

3. Combine the fish with cooled rice, stir and add green onions. Salt and pepper to taste.

4. Make pies from the dough and fry them immediately.

If onions are added to the filling for pies, it is better to fry them in butter. You can use melted butter. It will turn out much tastier.

Delicious pies, only fresh. If you manage to cook much more than you need, it is better to freeze it immediately. To do this, the pies are cooled, placed in a sealed bag and sent to the freezer. At the right time, all that remains is to heat the frozen product in the microwave, freeing it from the bag.

If you use oil rather than flour to cut the dough, then when frying indoors there will be much less burning, the fat will be transparent and nothing will stick to the finished products.

To prevent the rice from overcooking and the grains to retain their shape, cook it for 2 minutes less than indicated on the package.

Minced meat for pies can be prepared not only from polished rice. Surprise your household with baked goods made with wild, brown, black or any other rice. In addition, these types are much healthier.

Pies with rice and egg

5 (100%) 2 votes

Has it ever happened to you that you wake up in the morning with the desire to bake a mountain of pies, but without the desire to make different fillings? I have an excellent solution for this case - pies with rice and eggs in the oven, a step-by-step recipe with photos will be useful for those who do not yet have much culinary experience. I make the yeast dough using a straight method, and for the filling I cook rice and eggs. Then I add oil and green onions with dill to one part, and a spoonful of mayonnaise and spices to the other. A small touch, but the pies taste completely different.

This is a basic recipe for pies with rice and eggs made from simple yeast dough without long proofing. The pies are very successful, fluffy, remain soft and fresh for a long time.

Ingredients

To make rice and egg pies you will need:

warm milk – 1 glass;
fresh pressed yeast – 20g;
granulated sugar – 5 tbsp. l;
salt – 1 tsp
wheat flour – 800-850 g;
egg – 2 pcs;
sunflower oil – 5 tbsp. l.

rice (dry cereal) – 1 cup;
eggs – 4 pcs;
butter – 50 g;
salt - to taste;
dill - a bunch;
green onions - half a bunch;
mayonnaise – 1 tbsp. l (optional);
black pepper or other spices - to taste.

In addition, 1 yolk and sesame seeds for coating/sprinkling.

How to cook rice and egg pies in the oven. Recipe

I cut off the required amount of yeast, this is a fifth of a 100 gram pack or a little less than half of a 50 gram packet. I add salt and a spoonful of sugar.

I grind until I get a thin paste. This method eliminates the need to wait for everything to dissolve or knead lumps.

I pour in milk that has been heated a little warmer than room temperature. About 30 degrees. I leave it for ten minutes for the yeast to “wake up” and start working.

I sift the flour, but not all at once. For the first addition, two-thirds of the required amount will be enough. I add the rest during the kneading process.

Beat the eggs with a whisk until bubbles appear. Pour into bowl with flour mixture.

Stir lightly to moisten all the flour. I add sunflower oil and take refined oil, which I usually use in cooking.

I sift the flour onto a board and push most of it to the side. I spread a little thin layer, spread the dough and start kneading. I fold the edges towards the middle, as if assembling a bun, then roll it with my palm away from me. I pull it up and wrap it again, kneading it. During the kneading process, the dough becomes soft and stops sticking.

Flour is gradually mixed in and a neat round bun is obtained from the loose, shapeless lump. Knead for 10-12 minutes until smooth.

I transfer it to a greased bowl; I select the volume of the bowl so that the dough has room to grow. I cover it with film and put it in a warm place. The best place for proofing is in a preheated oven. How I do it: heat it to 40-45 degrees, turn off the heat. Place the bowl of dough on the grill on the middle tier. The heat holds well and the dough rises faster than if left at room temperature. After some time, the oven will cool down; you need to reheat it without removing the dishes. We brought it to 40 degrees and turned it off. The dough will rise in the oven for 1-1.5 hours. I got it in an hour.

I'm preparing the filling for the pies. I take the most ordinary rice; here it is sold under the general name “round”. I wash the rice grains several times. I fill it with cold water (1.5 cups), throw in a little salt. From the beginning of boiling, cook covered over low heat for 20 minutes or until the rice is soft. During cooking, the rice grains will steam and the water will be absorbed. I cool it a little.

I divide it approximately in half. In one part I add butter, dill and black pepper. In another, mayonnaise and spices to taste.

I boil the eggs hard, cut them into cubes, not very finely. I add half along with green onions to one bowl, half to another, where there is rice with mayonnaise. I stir it, taste it - the filling should be a little too salty, if you don’t add enough salt, it will be bland.

While I was filling, the dough rose and increased three to four times in size. Now it is ready for cutting.

I make small pies with rice and eggs; I divide the dough into 40 gram pieces. If you like larger pies, make 50-60 g balls. I cover each piece with a slightly bent palm and roll it into a ball.

I cover it with film or cover it with a towel. The pieces should stand for about ten minutes to fluff up a little, become softer and more elastic.

I knead it with my fingers into a thin circle, 0.5 cm thick or so. I add a spoonful of filling.

Lifting the edges, I connect them over the filling in the center of the future pie. The edges are still free. I press firmly so that the seam does not come apart. Then I correct the filling if it has spilled out and pinch it on one side, moving towards the middle, then the same on the other. The comb (or seam) will be dense and high.

I turn the seam up a little, as if pinching it, turn the pies over and transfer them to a baking sheet. The surface must be covered with baking paper or greased with oil. I leave a distance between the pieces - the pies will grow well in the oven.

After 15 minutes, I grease the pies with whipped yolk (add a spoonful of water) and sprinkle with sesame seeds. You can do without the sprinkles or use flaxseeds.

I turn on the oven while the pies are proofing and heat it up to 200 degrees. Place the baking sheet on the middle tier and bake for 15-17 minutes. This time is enough for the pies to brown evenly.

I transfer the hot pies to a wire rack or board, let the heat escape and then cover with a towel. Very quickly the crust of the pies will soften, they will become tender and soft.

Despite the simple filling, pies with rice and egg in the oven turn out very tasty. In winter, I replace green onions with fried onions - also good, I just add a little more pepper. With tea or instead of bread with broth, chicken soup - that's what you need. So the recipe for rice and egg pies can be taken as a basis and adjusted to suit your products and tastes. Happy baking everyone and bon appetit! Your Plyushkin.

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1. This easy rice and egg pies recipe starts with making the dough. To do this, you need to dissolve the yeast in a bowl, adding sugar and about 2 cups of warm water. Then add a pinch of salt, a little vegetable oil and gradually add flour. The dough should be soft, elastic and not stick to your hands. When the kneading process is finished, cover the dough and put it in a warm place for about 1 hour. During this time, the dough will rise and separate.

2. Next, you need to put rice in cold water (based on the amount of water 2 to 1) and cook until tender. After boiling, add salt to taste and, if desired, add your favorite seasonings to the rice. You also need to set the eggs to boil. Green onions are a rather interesting ingredient in the filling. Of course, you don’t have to add it, but it adds some piquancy. It needs to be washed, dried and finely chopped.

3. Cool and peel hard-boiled eggs. Cut into small cubes and combine with onion. Also add slightly cooled rice.

4. The filling is missing the last ingredient - melted butter. Then mix everything thoroughly. You can add salt or pepper to taste.

5. When the dough is ready, you can begin the main process. Separate a small piece of dough and knead it with your hands, forming a small circle. Place the filling in the middle and carefully seal the edges. Do this with all the pies. To make it easier to work with the dough, you can grease your hands with a small amount of vegetable oil.

6. The recipe for pies with rice and eggs is almost complete. All that remains is to heat the vegetable oil in a frying pan and add the pies there. Don't put them too close to each other. Fry on both sides until golden brown, and then place on a paper napkin to blot off excess fat. These pies are great as a snack at work or on a picnic.

There is no one who doesn’t love pies; everyone loves them - both adults and children. But it’s not in vain! This pastry always turns out delicious, no matter how it is made, baked or fried, it still attracts with its aroma.

But still, there is one more important addition to this delicacy - this is the filling, which sometimes determines the entire taste of the pies.

And the filling can be different - salty, vegetable, meat, sweet, in general, whatever your heart desires.

Probably one of the most delicious is rice with eggs, which we will pay great attention to in this article.

Basic recipe

Let's start cooking:

The first step is to prepare the dough. Place the butter in a container, place it on the gas and heat until it becomes liquid;
Yeast can be diluted in half the warm milk, stir until completely dissolved;
Next, pour the milk with yeast into a deep cup, pour out the second part of the milk, lay out the eggs, add granulated sugar and salt. Stir everything;
Sift the flour to remove excess debris and pour it into a cup with the liquid mixture, pour in the butter;
First, mix everything with a spoon and then with your hands. As a result, the dough should feel soft and elastic to the touch;
We insulate it with a thick towel or material and place it in a warm place for 3-3.5 hours. During this time, it will need to be mixed 2-3 times to make it more fluffy;
Next we make the filling. Boil the eggs until hard;
Rinse the rice grains 2-3 times with water until the water is clear;
Place the washed cereal in a container with a thick base, add water and add some salt. Boil until done;
As soon as the eggs are cooked, cool with cold water, peel the shells and cut into squares;
Place the cooked rice in a colander and rinse with cool water;
Next, put chopped eggs, rice in a bowl, add salt and season everything with butter. Mix the ingredients thoroughly;
Next, cover the work surface with flour and place the risen dough;
Divide it into small parts about the size of a chicken egg;
From each ball we roll out small cakes, but not very thin. We put the filling in the center of the flatbread and connect the edges, giving it the appearance of a pie. We make other pies in the same way;
Next, pour oil into the frying pan, place it on the stove and heat it up;
Place the pies, seam side down, into the heated oil and fry for 2-3 minutes, they should be well browned;
Transfer to the other side and fry for 2-3 minutes.

Kefir pies with onion, egg and rice

For the base:

2 cups flour;
Kefir – 300 ml;
70 ml cream;
Sunflower oil – 100 ml;
1 small spoon of soda;
Sugar – 50 grams;
A pinch of salt.

For filling:

Rice - half a glass;
Chicken eggs – 4 pieces;
Onion – 1 head;
5-6 green onions;
Vegetable oil;
Ground black pepper - a pinch.

Cooking period: 80 minutes.

The level of nutritional value per 100 grams is 240.

Let's start cooking:

Pour the flour into a bowl and pour baking soda and vinegar into it, add salt and granulated sugar. Mix all dry ingredients;
Next, make a small hole in the middle, pour in kefir, add sour cream and add vegetable oil;
Mix all ingredients with a spoon, then knead the dough by hand. The dough should be soft and elastic to the touch;
Cover with warm material or film and place in a warm place for half an hour;
Next, prepare the filling. Boil the eggs until hard, cool, remove the shells and cut into slices;
Rinse the rice grains and boil until tender;
Place the boiled cereal in a colander and rinse;
Peel the onion and cut into small pieces;
Fry the onion in oil until tender;
Rinse the green onions and cut into small rings;
Place all ingredients in a bowl, pepper and mix;
Sprinkle the table with flour, lay out the dough and divide it into small parts;
We roll each part into a small flat cake, put the filling and seal the edges, make small pies;
Place a frying pan with oil on the stove and heat it up. Place the pies on the heated oil and fry on each side for 2-3 minutes.

Puff pastries

What will you need for puff pastries with rice, egg and green onions:

Puff pastry – half a kilo;
4 chicken eggs;
Rice – 150 grams;
200 grams of green onions;
7-8 sprigs of parsley;
A piece of butter – 50 grams;
Chicken egg for greasing the top.

Cooking time – 60 minutes.

The calorie level per 100 grams is 225.

You can have a tasty and satisfying lunch if you know. Considering the power of the unit, the dish will also turn out quickly.

Do you like it when the crust on the meat becomes golden brown and beautiful? We invite you to familiarize yourself with a selection of recipes for cooking chicken in soy sauce.

And the instructions for cooking homemade boiled pork in a slow cooker are described.

How to do:

Wash the rice grains several times and set to cook until tender. The water should be salted;
Place the boiled rice in a colander and rinse;
Peel the boiled eggs and cut into cubes;
We wash the onion and chop it into small rings;
Wash the parsley and chop finely;
Place all ingredients in a deep cup, add butter and mix;
Place the thawed puff pastry on the table with flour, divide it in half and roll it out;
Place the filling in a layer on one layer;
Next, cover everything with a second layer and cut everything into small squares. Press the edges of the squares;
Lay parchment paper on the surface of the baking sheet and place the pies on it;
Break the chicken egg and beat it. Brush the top of the squares with beaten egg;
Place the pan in a preheated oven at 180 degrees for half an hour.

Pies with egg, rice and meat in the oven

For the base:

For filling:

600 grams of minced meat;
Rice - a glass;
Three chicken eggs;
A little salt;
A pinch of ground black pepper.

Cooking time: 3 hours for dough, 30 minutes for filling and 30 minutes for baking.

Nutritional value per 100 grams – 245.

Pour flour into a bowl, add yeast and mix;
Melt the butter until liquid;
Pour water into a bowl, pour butter into it, add granulated sugar, add egg and salt. Mix everything;
Pour the liquid mixture into the flour and knead the dough;
Cover the dough with warm material and place in a warm place for a couple of hours. During this period, the dough needs to be mixed a couple of times;
Wash the rice and cook until tender;
Boil chicken eggs until hard, cool, remove shells and cut into small squares;
Place the minced meat on speed, add oil, add some salt, pepper and fry for 20 minutes;
We connect all the components;
Divide the dough into small pieces, roll them into flat cakes and spread the filling. We pinch the edges. The pies can be made square, round or triangular;
Grease a baking sheet with oil and place the pies;
Heat the oven to 180 degrees and place the baking sheet for half an hour.

The filling can be topped with sour cream, which will make the baked goods even tastier.

Do not boil the rice for too long, otherwise it will turn out like jelly and ruin the whole taste of the pies.

Fry the pies over low heat and in a large amount of vegetable oil. If the fire is large, they may burn.

Pies with rice and eggs have been familiar to many since childhood, because grandmothers probably made this tasty delicacy. Now you can go back to your childhood and remember the taste of this yummy. And the suggested recipes will help make this a reality.