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Layer cake with rice

Those who try this pie, then ask to share the recipe. Of all the unsweetened pastries, baked pies with rice and egg remain my favorite to this day. This pie turned out to be so delicious that it even blocked my long-term attachment to pies. The dough can be taken both purely puff and puff-yeast. I used the latter option, so the pie did not swell, did not exfoliate and retained the inherent softness of the yeast dough. Just a great result.
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Layer cake with rice
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Layer cake with rice
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 7 g
Fats 31 % 16 g
Carbohydrates 55 % 28 g
289 kcal
GI: 71 / 29 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

  1. Step 1:

    Step 1.

    Filling. Boil the rice in boiling salted water until half-cooked. Put the rice in a colander.

  2. Step 2:

    Step 2.

    Hard-boiled eggs, cool, peel and cut into small cubes. Wash the greens, dry them and chop them finely.

  3. Step 3:

    Step 3.

    Combine rice, boiled eggs, sour cream and herbs.

  4. Step 4:

    Step 4.

    Add salt, pepper and mix.

  5. Step 5:

    Step 5.

    Dough. Defrost the dough at room temperature.

  6. Step 6:

    Step 6.

    Roll out each plate of dough into squares of the same size.

  7. Step 7:

    Step 7.

    Put the first part of the dough on parchment.

  9. Step 8:

    Step 8.

    Put all the filling on top and spread evenly around the perimeter, leaving 1 cm on each side.

  10. Step 9:

    Step 9.

    Cover with a second layer of dough.

  11. Step 10:

    Step 10.

    Pinch the edges.

  12. Step 11:

    Step 11.

    Use a fork to make punctures over the entire surface of the pie.

  13. Step 12:

    Step 12.

    Beat the egg.

  14. Step 13:

    Step 13.

    Grease the entire surface of the pie with it.

  15. Step 14:

    Step 14.

    Put the pie on a baking sheet lined with parchment and send it to a preheated 180 ° C oven for 25-30 minutes

If your dough is not in the plates, it's okay. Divide it in half and roll out each part into a not very thin square.

If the top starts to turn very red, and the pie is not ready yet, cover the baking sheet with foil.

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340   kcal/100g
  • Sour cream with 25% fat content - 284   kcal/100g
  • Sour cream with 20% fat content - 210   kcal/100g
  • Sour cream of 10% fat content - 115   kcal/100g
  • Sour cream - 210   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Raw wild rice - 353   kcal/100g
  • Brown raw rice - 360   kcal/100g
  • Boiled brown rice - 119   kcal/100g
  • White fortified raw rice - 363   kcal/100g
  • White fortified boiled rice - 109   kcal/100g
  • White rice, steamed, with long grains raw - 369   kcal/100g
  • Steamed white rice, boiled with long grains - 106   kcal/100g
  • Instant dry rice - 374   kcal/100g
  • Instant rice, ready to eat - 109   kcal/100g
  • Fig - 344   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Salt - 0   kcal/100g
  • Fresh frozen soup greens in a package - 41   kcal/100g
  • Greenery - 41   kcal/100g
  • Puff pastry - 362   kcal/100g

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