Pies with rice and cheese
6 servings
90 minutes
Rice and cheese pies are a delicate combination of soft kefir dough and appetizing filling made of boiled rice and hard cheese. This recipe has roots in Russian cuisine, where pies traditionally hold a special place at family gatherings and friendly tea parties. The crispy crust outside and juicy, stretchy cheese filling inside make them irresistible. The lightness of the dough is achieved by adding citric acid and baking soda, creating an airy structure. These pies are perfect for cozy evenings with hot tea and also serve well as a hearty snack. They are baked in the oven, giving them a pleasant golden crust without requiring much oil. It is recommended to serve them warm to fully enjoy their rich flavor.
1
Pour the kefir into a bowl and add starch and dry milk, mix everything.
- Kefir: 350 ml
- Cornstarch: 2 tablespoons
- Milk powder: 1 tablespoon
2
Add baking soda, citric acid, salt, and mix. You can add flour. Add oil to the resulting dough and knead. The dough is ready.
- Baking soda: 0.5 teaspoon
- Citric acid: 0.3 teaspoon
- Salt: to taste
- Wheat flour: 450 g
- Olive oil: 3 tablespoons
3
Boil the rice, grate the cheese. Optionally add herbs. Mix everything.
- Rice: 200 g
- Water: 300 ml
- Hard cheese: 200 g
- Fresh herbs: to taste
4
Divide the dough, roll it out, add the filling. Seal it.
5
Place the pastries on parchment paper. Bake for about 30 minutes at 200 degrees.
