Pies with mushrooms and rice
12 servings
120 minutes
Mushroom and rice pies are a cozy dish of Russian cuisine that combines crispy dough and aromatic filling. Their history goes back centuries when housewives made pies for cozy family tea gatherings. White mushrooms give the filling a rich flavor with nutty notes, while rice makes it soft and tender. The light vodka dough turns out airy and crispy, and the golden crust creates a perfect combination with the juicy filling. These pies are great for a snack; they can be taken on the go or served with hot soup, creating an atmosphere of home comfort. A delicious, aromatic, and rich dish that transports us to traditional Russian cuisine.
1
Boil and finely chop the dried mushrooms. Cook a third of a cup of rice.
- Dried porcini mushrooms: 150 g
- Rice: 70 g
2
Finely chop the onion and fry it in vegetable oil until golden. Add the mushrooms to the same pan and fry for a few minutes with the onion. Mix with rice, season with salt and pepper to taste. The filling is ready.
- Onion: 2 heads
- Vegetable oil: 50 ml
- Dried porcini mushrooms: 150 g
- Rice: 70 g
- Salt: to taste
- Ground black pepper: to taste
3
Sift the flour and add the frozen butter to it. Chop the butter into cubes with a knife and rub them into the flour with your hands.
- Wheat flour: 400 g
- Butter: 150 g
4
Pour half a glass of cold water, add a tablespoon of vodka and a teaspoon of salt. Knead the dough, roll it into a ball, cover with a towel, and place in the freezer for fifteen minutes.
- Vodka: 1 tablespoon
- Salt: to taste
5
Roll out the dough thinly and cut circles with a champagne glass. Place a teaspoon of filling on each circle. Pinch the pastries and brush them with egg yolk for strength.
- Egg yolk: 1 piece
6
Line a baking sheet with parchment, place the pastries on it. Put the baking sheet in a preheated oven at 190 degrees for about twenty minutes, until the pastries are golden brown.
