Pie stuffed with salmon, rice and eggs from yeast dough

Please your loved ones - it's impossible to resist salmon pie!

The author of the recipe

Pie with salmon filling, rice and eggs from yeast dough

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Composition / ingredients

servings:

For the dough:

Yeast dough

Egg yolks

For filling:

Rice

150

Butter

Salmon (fillet)

800

Eggs (boiled)

Ground black pepper

to taste

Green onion (chopped)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 13 g

Fats 17 % 8 g

Carbohydrates 54 % 25 g

253 kcal

GI: 0 / 100 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Step 2:
Cook rice.Add herbs, butter, onions.
Step 3:
Roll out 2 layers of dough.
Step 4:
Put the rice on the first layer.
Step 5:
Add the eggs.
Step 6:
Add fish.Salt and pepper.
Step 7:
Smear the pie with egg and put it in the oven for 40min.
Step 8:

For making salmon pie, I suggest focusing on the filling. The dough for the pie can be bought ready-made, only it must be yeast. For the filling, pour the rice with boiling water (about two glasses), salt and cook until soft. Boiled rice is left in a colander to drain the water. Then salt the dry rice, add butter, chopped herbs, onions and mix everything well.
Divide the finished yeast dough in half and roll out rectangular layers from each piece. One of them is placed on a baking sheet, greased with oil. Spread rice on top, then chopped boiled eggs, then slices of fish fillet. Salmon should be salted on top and pepper. We cover the pie with a second layer and pinch the edges.
Grease the cake with yolk and make a small hole in the middle. Bake the dish at 220 C for about 40 minutes. The finished cake is left for 10 minutes under a damp cloth, and then cut into portions. Enjoy your meal!