Meat and rice pies
6 servings
60 minutes
Meat and rice pies are a classic of Russian cuisine, combining tender dough with a rich meat filling and the softness of boiled rice. The history of this dish goes back to the traditions of home baking when housewives prepared them for holidays or family tea gatherings. The taste of the pies is rich, hearty, and slightly sweet thanks to the airy dough. They are perfect for lunch or dinner and also complement the table as a snack. They pair wonderfully with fragrant tea or homemade compotes. The pies turn out golden brown with a crispy crust while the filling remains juicy and tender. They can be taken on the go, served to guests, or enjoyed by loved ones on cold evenings when you crave something warm and cozy.
1
Add about 200–250 g of flour to 150 ml of starter.
- Wheat flour: 400 g
2
Add sweet water (2-3 teaspoons of sugar to 150 ml of water or milk) to the flour and starter.
- Milk: 50 ml
- Wheat flour: 400 g
- Sugar: 3 tablespoons
3
Place the dough starter in a warm place.
4
After one or two hours, mix thoroughly.
5
Let it rise for another hour. If the temperature in the apartment is suitable, the dough will rise 2-3 times during this time. The more you deflate it (knead the dough after it has risen), the more actively it will rise each time. As for the timing: sometimes I just mix the starter with flour/water/sugar and let it rise overnight, then bake the next day.
6
In general, when the dough has risen well, we add another 100-200 grams of flour to achieve the necessary consistency. Then we add the required ingredients: milk or kefir, 2 eggs, vegetable oil. After that, we let the dough rise again.
- Wheat flour: 400 g
- Milk: 50 ml
- Chicken egg: 5 piece
- Vegetable oil: 1 tablespoon
7
When the dough has risen, we punch it down, kneading thoroughly until it no longer sticks to our hands.
8
Now we grease our hands with sunflower oil and shape the pies with filling.
9
Then brush with egg (for this volume - 2 pcs) for a nice crust and place in the oven for 40 minutes, first at maximum temperature, then it can be reduced to 180–200 degrees.
- Chicken egg: 5 piece
10
We prepare the filling like this: take meat, cut it and grind it. I don't use a meat grinder; a mill or a blender is much more convenient. Take a large onion, peel it and also grind it in the mill. Now mix the minced meat with the grated onion and an egg. Salt and pepper the filling to taste. Sauté pork in a pan over medium heat for about 15 minutes and beef for about 20 minutes. Then simmer for another 7-10 minutes to evaporate excess water. The filling is ready. Next, mix it with pre-cooked rice from a packet. When the pies are ready, spray them with water or cover them with a damp towel (see note).
- Ground meat: 400 g
- Onion: 1 piece
- Chicken egg: 5 piece
- Salt: 2 g
- Spices: 2 g
- Water: 100 ml