Composition / ingredients
Cooking method
1. Rice is washed and boiled until half cooked.
2. Hard-boiled eggs, cleaned, cut into small cubes.
3. I wash the onion, dry it, cut it smaller.
4. In a separate bowl, mix rice with egg and onion, salt and pepper to taste.
5. Roll out the dough, spread the filling in the center, and cut the rest of the dough (which is on the sides) in oblique strips about 4 cm wide.
6. Put mayonnaise on the filling, then canned pollock (pre-mash the fish with a fork).
7. We wrap the pie, laying out a strip on a strip (the top looks like a plait).
8. Spread the pie on a baking sheet lined with parchment, then lubricate the surface with beaten egg yolk and bake at 180 degrees for half an hour (if the oven is not the most powerful, then 40 minutes).
Let the pie cool down a little and serve.
Eat for health!
Caloric content of the products possible in the composition of the dish
- 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
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Chicken egg - 80 kcal/100g
- Canned pollock - 96 kcal/100g
