Pie with mushrooms and rice

Ingredients for "Rastegai" Dnepropetrovsk "with rice and mushrooms":

Dough

• Wheat flour

  /

  Flour

  —
  600 g

• Water

  —
  350 ml

• Yeast

  (fresh)
  —
  20 g

• Sunflower oil

  —
  100 ml

• Sugar

  —
  2 tbsp. l.

• Salt

  —
  2 tsp

Filling

• A fish

  (boneless, I have pollock fillet.)
  —
  300 g

• Rice

  (round-grain, see the note "for fillings" (now they write often), sticky)
  —
  1/2 stack.

• Champignon

  (fresh)
  —
  200 g

• Mushrooms

  (dried)
  —
  90 g

• Onion

  —
  200 g

• Parsley

  —
  1/2 bundle

• Salt

  (taste)
  —
  1 tsp

• Black pepper

  (taste)
  —
  1/2 tsp

• Nutmeg

  (taste)
  —
  1/4 tsp

• Water

  (for cooking rice)
  —
  1 l

• Vegetable oil

  (for frying - 100ml and greasing pies - 50ml)
  —
  150 ml

Bouillon

• Spices

  (cloves, allspice peas, bay leaves 1-2 pcs)
  —
  1 tsp

• Water

  —
  1 l

• Salt

  (no slide or to taste)
  —
  1 tsp

• A fish

  (if you are preparing fish broth. Any river fish will do for fish soup.)
  —
  500 g

• Dill

  (or to taste, can be dried or frozen)
  —
  1/2 bundle

• Mushrooms

  (200gr - fresh and add 3-4pcs of your favorite dried mushrooms for piquancy. It can be white mushrooms, honey mushrooms, butter mushrooms.)
  —
  240 g

• Lemon juice

  (or to taste)
  —
  1 tbsp. l.

Cooking time: 120 minutes

Servings: 8

Nutritional and energy value:

Recipe "Rastegai" Dnepropetrovsk "with rice and mushrooms":

Preparing mushrooms for broth and filling.
It is better to prepare the filling in advance.
Traditionally, our great-grandfathers used dried mushrooms in their pies (that's understandable). If you are eager to plunge into the life of Russian antiquity, prepare pies with dried mushrooms.
To do this, soak dried mushrooms in fresh water for several hours. The water needs to be changed at least once. Rinse the mushrooms in running water to wash off the sand, and start boiling in salted water. After about 15-20 minutes, add the washed mushrooms. Add spices: cloves, bay leaves, allspice peas and salt to taste. Cook until mushrooms are cooked. Strain.
Mushroom broth is also served with pies, as well as fish soup.
Finely chop the boiled mushrooms, squeeze and use in the filling.

Fresh mushrooms and onions, peel, wash and chop finely. Fry the mushrooms first, adding in small portions so that the mushrooms do not release juice and the stewing process does not start. Then add finely chopped onion and simmer until tender, stirring frequently. Set aside ready-made vegetables.

Boil the washed rice in a large amount of salted boiling water over high heat until the liquid evaporates. Wrap a linen napkin over the saucepan lid and cover the rice. Insist for at least 15 minutes. Throw in a colander.
Glutinous round grain rice is best for the filling.

Chop parsley finely and mix together cooked rice, mushrooms and onion. Add salt and pepper to taste. The filling should not be thick, slightly "floating".

Let's prepare the yeast dough. I cooked both in a bread maker (according to the instructions) and by hand as follows. In 1 st. l. warm water diluted yeast with 1 tbsp. l. Sahara. Left until foam appears. Sifted flour, poured in ready-made yeast, water and butter, added sugar and salt and kneaded a soft dough. Left for 1 hour. During this time, I kneaded it 1 time.
I cut the dough into balls of 120-150 grams each. This recipe leaves 8 pcs.

Meanwhile, I turn on the oven to warm up.I prepare a baking sheet: I grease it with oil and cover it with parchment.
The dough ball was rolled out the size of a saucer, not thin, about 0.7 cm thick.

Fresh fish (sirloin) was chopped randomly (for example, 1x8cm), lightly salt and pepper with ground black pepper, seasoned with ground nutmeg, lightly rubbing into the tender pulp.
I laid out 2 tbsp in the middle of the cake. l. minced meat, retreating from the edge 1cm. Chopped fish is placed on top.

I pinched the pie, leaving a hole in the middle. I thought that such a shape would correspond to those descriptions when the pies are "the size of a plate"
I put the pies on a prepared baking sheet, greased with vegetable oil. Gave the proofing for 10 minutes.

Bake until golden brown in a well preheated oven over medium heat. Usually at least 15 minutes, but you have to watch. If the filling is dry, after 5-7 minutes remove the products from the oven and pour in 1-2 tablespoons of broth or oil. Bake to readiness.
Put the pies from the baking sheet and cover with a napkin.
My filling was juicy and even splashed out of the pies, leaving mouth-watering lines on the sides.

In the meantime, you can prepare a fish soup, an onion, which we put whole, and a bay leaf. Salt to taste. Strain the prepared ear, season to taste with lemon juice and pepper. Serve with finely chopped dill.
Serve pies with fish soup or hot mushroom broth.
Bon Appetit!

Preparation

I pinched the pie, leaving a hole in the middle. I thought that such a shape would correspond to those descriptions when the pies are "the size of a plate" I put the pies on a prepared baking sheet, greased with vegetable oil. Gave the proofing for 10 minutes.

Pies "Dnepropetrovsk" with rice and mushrooms

Pies "Dnepropetrovsk" with rice and mushrooms

Category:
Baking Dough products Pies

These "full plate" pies are very fragrant, tasty and, at the same time, dietary, from the lean menu. Rastegai is a traditional Russian dish. And these days before Christmas, while Filippov's fast lasts, such delicious pastries as pies will not remain on the sidelines. Precisely because dough is not the main thing in pies. The main thing in them is the filling, which is covered with a piece of fish. The middle of the pie remains open. Oil or broth is poured into the finished pie. Many years ago, pie was prepared from the remains of fish, more precisely from vizigi - a strong tendon ridge. This is found in some species of fish instead of a bony spine. The recipe for a delicious lean dough and fish and mushroom filling for your attention.

“Egorov's tavern, besides pancakes, was famous for fish pies. This is a round, full plate, pie stuffed with minced fish with visiga, and the middle is open, and in it, on a slice of sturgeon, is a piece of burbot liver. A gravy boat of fish soup was served with the pie for free ... "- V. Gilyarovsky

Ingredients for Baked Pies with Rice and Mushrooms:

• Milk

  —
  1 stack.

• Chicken egg

  (1 pc. In the dough, 1 pc. For greasing the pies before sending to the oven)
  —
  2 pcs

• Egg yolk

  (Into the dough)
  —
  1 PC

• Sugar

  (Into the dough)
  —
  2 tbsp. l.

• Salt

  (In addition, you will need salt for the filling (to taste))
  —
  1 tsp

• Yeast

  (Small bag of granular yeast)
  —
  7 g

• Butter

  (Melted butter for dough (50 g), to be added to the filling (50 g))
  —
  100 g

• Vegetable oil

  (1 tablespoon for dough, 4 tablespoons for sautéing onions and frying mushrooms)
  —
  5 tbsp. l.

• Wheat flour

  /

  Flour

  (200 gram glass)
  —
  3 stacks

• Rice

  (Rice "Yantar" steamed TM Mistral)
  —
  3 tbsp. l.

• Champignon

  —
  6 pcs

• Onion

  —
  1 PC

Cooking time: 180 minutes

Nutritional and energy value:

Recipe "Baked Pies with Rice and Mushrooms":

Ingredients for making pies.

Add milk (1 glass), butter (50 gr.), Vegetable oil (1 tablespoon) to the bowl.
Heat the mixture.

In a slightly warm mixture, add egg yolk (1 pc.), Egg (1 pc.), Add sugar (2 tablespoons).

Add yeast (7 g of granulated yeast).

Leave the mixture for 15-20 minutes. before dissolving the yeast.
Then add salt.

Add flour gradually in portions (3 cups).

Knead the dough.
Cover the container with the dough with a towel and put it up for lifting.
The first ascent will take place in about 60 minutes.
Then the dough must be kneaded and placed for a secondary rise.
While the dough is rising, we start preparing the filling for the pies.

Add steamed rice "Amber" (3 tablespoons) TM Mistral to the container.
Rinse the rice, cover with cold water, put on fire, boil in salted water until half cooked.
Then rinse again with cold water.

Finely chop the onion.

Finely chop the mushrooms.

Saute the onion until light golden brown.

Add mushrooms to sautéed onions.

Simmer the mushrooms lightly (3-5 minutes).
Then add 50 gr. butter, warm the mixture well until the butter melts.

Onion - mushroom mixture is ready.

Add boiled rice to the onion-mushroom mixture.

Stir the mixture.
Add salt to taste if necessary.

The dough has risen well enough, you can start cutting the pies.

Divide the dough into equal pieces.

Form cakes with a diameter of 10-11 cm.
Place the filling in the middle of each flat cake.

Form pies.

Grease a baking sheet or baking dish with a thin layer of vegetable oil, put the pies.
Allow the pies to stand for 5-10 minutes, then brush with a beaten egg and send to the oven for baking.
Bake until tender.

Bon Appetit!

Ingredients for Fried Rice and Mushroom Pies:

• Wheat flour

  /

  Flour

  —
  350 g

• Light beer

  /

  Beer

  —
  200 g

• Rice

  ("Kuban" "Mistral")
  —
  150 g

• Mushrooms

  (I had champignons)
  —
  200 g

• Onion

  —
  300 g

• Salt

  (taste)

• Vegetable oil

  —
  300 g

Cooking time: 40 minutes

Nutritional and energy value:

Recipe "Fried pies with rice and mushrooms":

Add a pinch of salt to the beer and knead the dough. Do not worry that beer is not allowed during the post. During heat treatment, all alcohol will evaporate, and the dough will turn out to be elastic for rolling and crispy after frying. Wrap the dough in plastic wrap and put it in the refrigerator to "rest" until you make the filling.

Put the rice to cook. Finely chop the onion and mushrooms. First, fry the onion until transparent, then add the mushrooms to it. Season with salt and pepper to taste, fry until tender.
Add boiled rice to them. Mix. That's it, the filling is ready.

Take the dough out of the refrigerator, cut it into pieces, and roll it into balls the size of a small egg.

Roll each ball thinly. Put the filling on one half, cover with the other half. Cut off evenly with a knife and, firmly pressing the edges with your fingers, pinch the pie.

Pour vegetable oil into a frying pan, heat it to a "white haze", then reduce the heat and fry the pies on both sides.

Continue this way until all the pies are fried. If you have dough left, next time I will show you how to prepare delicious and simple pastries for tea drinking.

I forgot to say. Rice needs to be taken "Kuban" from the "Mistral" company

This recipe