Pies with salted milk mushrooms and rice
Description of preparation:
There is no need to salt the filling for the pies, since there is enough salt in the milk mushrooms. If the mushrooms are very salty, I recommend soaking them in cold water and changing it until the desired result. The amount of ingredients for the filling can be adjusted to suit your taste.
Prepare all the necessary ingredients for making pies with salted milk mushrooms and rice. Rinse the mushrooms and let the water drain completely. Rinse the rice and boil in water. Then rinse the finished rice and let the water drain.
Pour warm water into a bowl, add compressed yeast, salt, sugar and break the egg. Mix everything well until smooth.
Pour vegetable oil into the liquid and stir. Sift flour into the liquid part and knead a soft, non-sticky dough. Form the dough into a ball and place in a deep bowl greased with vegetable oil.
Cover the bowl and place in a warm place to rise for 45-60 minutes.
While the dough is rising, make the filling. To do this, finely chop the onion and fry in a frying pan for 5-7 minutes. The onion should become soft and golden.
Pass the salted milk mushrooms through a meat grinder and add to the fried onions. Fry everything for 5 minutes over medium heat, stirring.
Add boiled rice to the milk mushrooms, stir and remove from heat.
Divide the risen dough into equal pieces and form into balls. Place them on a floured table at a distance. Cover the dough and let it sit for 10-15 minutes to allow the dough to rise.
Roll out the dough balls into flat cakes and spread out the filling.
Form the pies and place them, seam side down, on a baking sheet or parchment greased with vegetable oil. Cover and let rise in a warm place for 10-15 minutes. Brush the tops of the pies with egg and bake in a hot oven at 180 degrees until done. Take the finished pies out, brush the tops with vegetable oil, cover, let stand for 5-10 minutes and serve.
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