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 Pie with Tuna and Rice Recipe
Delicious, juicy, fragrant and satisfying yeast dough pie with canned tuna, rice and eggs. This is good both on weekdays and on holidays. I am sure that you and your guests will like it.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. First I made a starter. I poured warm water into a deep bowl, poured yeast, sugar, sifted flour and mixed well. She covered the bowl with a towel. After 20 minutes, the sourdough took the form of hats. I broke an egg into it, poured salt and flour into it, I poured water and oil and mixed it well with a spoon. Then she kneaded the dough with her hand.
    First I made a starter. I poured warm water into a deep bowl, poured yeast, sugar, sifted flour and mixed well. She covered the bowl with a towel. After 20 minutes, the sourdough took the form of hats. I broke an egg into it, poured salt and flour into it, I poured water and oil and mixed it well with a spoon. Then she kneaded the dough with her hand.
  2. I put the tuna and cooked fish in a bowl until the rice is half cooked. Crumbled eggs, sprinkled with dill, chopped green onions, broke the egg and mixed the filling.
    I put the tuna and cooked fish in a bowl until the rice is half cooked. Crumbled eggs, sprinkled with dill, chopped green onions, broke the egg and mixed the filling.
  3. The dough fit well, increased in size. Divided it into two parts. One part is large, the second is small, for decorating the cake on top. The dough was rolled out with a rolling pin and transferred to a mold measuring 24 x 32 cm, covered with parchment paper.
    The dough fit well, increased in size. Divided it into two parts. One part is large, the second is small, for decorating the cake on top. The dough was rolled out with a rolling pin and transferred to a mold measuring 24 x 32 cm, covered with parchment paper.
  4. Lift the edges of the dough on the sides of the mold. I laid out a juicy filling. I decided not to cover the pie from above, but twisted the flagella from the dough and thinly rolled them out in the form of ribbons. I cut the edges on both sides with a knife and spread these ribbons on the cake crosswise. Grease the dough with a fork with a beaten egg. We put the pie to bake in a preheated 180 degree oven.
    Lift the edges of the dough on the sides of the mold. I laid out a juicy filling. I decided not to cover the pie from above, but twisted the flagella from the dough and thinly rolled them out in the form of ribbons. I cut the edges on both sides with a knife and spread these ribbons on the cake crosswise. Grease the dough with a fork with a beaten egg. We put the pie to bake in a preheated 180 degree oven.
  5. Bake for 30 minutes.
    Bake for 30 minutes.
  6. Bon appetit.
    Bon appetit.
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