Pies with Rice and Mushrooms Recipe
Pies from this dough always turn out airy, ruddy. The filling turns out to be incredibly fragrant, with a subtle taste of garlic, dill and juicy. The juiciness is given by mushrooms with fried onions. A quick breakfast with such pies is served on weekends.
Servings 5
Cook Time 90 minutes
Ingredients
Dough:
- 2 teaspoons Yeast dry fast-acting
- 400 gram Flour wheat / Flour
- 0,7 teaspoon Salt
- 1 tablespoon Sugar
- 2 tablespoons Vegetable oil
- 250 gram Water
Filling:
- 1 glass Rice
- 400 ml Water
- 0,7 teaspoon Salt
- 300 gram Champagnons
- 1 piece Onion
- 3 tablespoons Vegetable oil
- 2 twigs Dill
- 3 cloves Garlic
Additionally:
- 250 ml Vegetable oil for frying
- 3 tablespoons Flour wheat / Flour for formation
Instructions
- Prepare the dough: mix the dry ingredients, add vegetable oil and water. Knead the dough and put it in a warm place for 40 – 60 minutes. I used a bread maker. I put the ingredients in the bread maker's bowl – first the dry ingredients, then the liquid ones. The dough was ready in 45 minutes. Additionally, the dough was melted in a warm bread maker for 20 minutes.
- Boil the rice. I cooked in the microwave on the "porridge" program for 22 minutes at a power of 1000 watts. Chop the mushrooms.
- Finely chop the onion and garlic.
- Fry the mushrooms and onions in vegetable oil until tender. Mix rice, mushrooms with onions, add garlic. Chop the dill and add it to the filling, add salt.
- From this amount of dough, form 20 pies with thin walls. Fry the pies in preheated vegetable oil on each side until browned.
- Serve hot. Enjoy your meal!!!