Stuffing for pies with egg and rice

Stuffing for pies with egg and rice

Pies can be very different: sweet and snack, fried and baked. Their taste depends on the dough and the filling. When they are going to serve pastries as a snack or even a main dish, they are trying to fill them with something hearty and juicy at the same time. Stuffing for pies with egg and rice is among the most popular. It is easy to prepare, inexpensive, but baking with it is tasty, nourishing and appetizing. There are several options for egg-rice minced meat, which allows you to vary the menu.

Cooking Features

In order to make the stuffing for rice cakes and eggs, you do not need to be a professional cook. Knowing a few subtleties will allow you to get the best result even for a novice chef.

  • The rice is never put into the pie filling uncooked, it must be boiled in salted water before it is cooked or almost ready.
  • To prevent rice from sticking together, it is no longer cooked for 2-3 minutes until ready. If you add a little vinegar to the saucepan with rice, it will turn out more friable. It will be enough to have a couple drops of an acidic product in a glass of water.
  • It is not recommended to use long grain rice for the filling: there is little starch in it, the filling from it turns out to be excessively crumbly, there are such cakes uncomfortable.
  • Eggs for the filling are also usually boiled until cooked, then cleaned and crushed. They can be finely chopped with a knife or grate. From grated eggs, the filling is more tender.
  • Sometimes an egg is added to the filling raw. This is done when the filling is excessively crumbly to tie it.
  • If you use not only white rice, but also brown for the filling, the cakes in the cut will look more interesting.
  • To make the rice filling with the egg juicy, add green or onions to it. Green is enough to cut, onion is usually also fried. Juiciness stuffing help to give and mushrooms.
  • The most satisfying filling of eggs and rice is obtained if you add boiled fish or minced meat, pre-fried in a pan, into it.

There are a lot of options for egg and rice pie filling, and almost every person will be able to find the recipe that will appeal to him.

Stuffing for pies with egg, rice and green onions

Composition:

  • rice - 0, 2 kg;
  • chicken egg - 5 pcs .;
  • green onions - 100 g;
  • salt - to taste.

Method of preparation:

  • Rinse the rice well, fill it with water, bring to a boil. Salt water, boil rice until cooked. Rinse it again and let it dry and cool.
  • Eggs boil hard boiled. Place a saucepan with them under a stream of cold water, so that they quickly cool down.
  • Remove the eggshell from the eggs, cut them into small cubes.
  • Wash the onions, shake off the water, put on a towel so that it absorbs moisture and the onions are more likely to dry. Finely chop it.
  • Fold all the ingredients in a bowl, stir, making sure that the onions and eggs are evenly distributed in the rice.

After the filling has completely cooled, it can be used to fill the cakes. It is suitable for both fried and baked products.

Stuffing for pies with egg, rice and onions

Composition:

  • rice - 0, 2 kg;
  • chicken egg - 5 pcs .;
  • onions - 0, 2 kg;
  • butter - 50 g;
  • water - 20 ml;
  • balsamic vinegar - 20 ml;
  • sugar - 5 g;
  • salt - to taste.

Method of preparation:

  • Rice, wash, boil in salted water, cool. Rice can be cooked without salt, then you need to add a little soy sauce to the filling.
  • Boil eggs hard, cool under cold running water, clean. Finely chop with a knife, combine with rice.
  • Peel the onion, cut it into small cubes.
  • In a frying pan or saucepan, melt the butter, put the onion in it and fry it over medium heat so that it gets a golden hue and becomes softer.
  • Sprinkle onions with sugar, cover with a mixture of water and balsamic vinegar. Extinguish it until the excess liquid has evaporated.
  • Transfer the onion to the rice with the egg, mix.

Before filling the patties with cooked filler, wait until it has cooled completely. This version of the filling will appeal to admirers of Asian cuisine.

Stuffing for pies with egg, rice and meat

Composition:

  • rice - 0, 2 kg;
  • chicken egg - 4 pcs .;
  • minced meat or chicken - 0, 3 kg;
  • bulb onion - 100 g;
  • garlic - 3 cloves;
  • dry white wine - 50 ml;
  • vegetable oil - as required;
  • salt, spices - to taste.

Method of preparation:

  • After washing the rice, fill it with clean water, boil until ready. Water when cooking cereals need to be salted. Put the finished rice in a large bowl.
  • Cook the eggs. Put under a stream of cold water. When they cool down, remove the shells from them. Crush eggs on a coarse grater. Put in a bowl of rice.
  • Peel the onion, cut it into small cubes.
  • Crush the peeled garlic cloves with the flat side of a knife and chop finely.
  • Pour oil into a deep frying pan, heat it up.
  • Put the onion in the butter, roast it.
  • Add garlic cloves to onions.
  • As soon as you hear the characteristic garlic flavor, put the mince into the pan, pre-salt and pepper it to taste.
  • Fry the minced meat with onions and garlic until it turns white.
  • Pour minced wine, reduce heat. Simmer the food until the alcohol has completely evaporated from the pan.
  • Allow the mince to cool; shift it to rice and eggs.

It remains to mix the filling and use as intended. This version of the pie filler will appeal to lovers of European cuisine.

Stuffing for pies with egg, rice and mushrooms

Composition:

  • rice - 0, 2 kg;
  • white mushrooms - 0, 3 kg;
  • chicken egg - 4 pcs .;
  • sour cream - 50 g;
  • fresh parsley - 50 g;
  • salt, seasonings - to taste;
  • butter - as needed.

Method of preparation:

  • Pick and brush the white mushrooms. Wash them, pat dry. Cut the mushrooms into small cubes. You shouldn’t shallow much: the mushrooms are well roasted.
  • Melt butter in a frying pan, fry the mushrooms in it. Salt and pepper them to taste, mix with sour cream, stew for about 5 minutes. Transfer to a bowl.
  • Wash, dry greens. Finely chop it, put it to the mushrooms.
  • Boil rice in salted water, cool it, send it to mushrooms.
  • Cool boiled eggs under cold running water, peel, chop, combine with other ingredients. Mix the products well.

This version of the filling for pies will appeal to lovers of Slavic cuisine. White mushrooms can be replaced with oyster mushrooms or champignons, but then the filling will be less fragrant.

Rice and eggs make a perfect pair in a pie filling. Food will be even more pleasant to the taste, if this duet is supplemented with mushrooms, meat or onions.

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