Pies with mackerel and rice
Pies in Rus' are called baked pies with a hole in the top. Usually for their preparation used lean dough yeast dough. The pies were stuffed so tightly that they "unbuttoned" during the baking process and the stuffing showed up from the gap. Pies were served with soups and stews and baked with all kinds of fillings - fish, cabbage, herbs, eggs, meat, mushrooms, onions, potatoes.
Ingredients
Servings 6- flour - 300 g
- warm milk - 80 ml
- egg - 1 pc.
- vegetable oil - 40 ml
- sugar - 30 g
- fresh yeast - 20 g
- salt - to taste
- mackerel - 1 pc.
- rice (I have Basmati with wild rice) - 2/3 tbsp.
- bulb - 1 pc.
- vegetable oil - 1.5 tbsp. l. for frying onions
Cooking
Step 1
Dissolve yeast in milk, strain and leave for 10 minutes to activate. Pour half the flour, mix until smooth, sprinkle with flour and leave in a warm place for 2 hours. Pour the remaining flour, sugar, salt into the dough, add the egg, knead and leave for 30 minutes. Pour in vegetable oil and knead. Knead the dough until it rises, 2-3 times.
Step 2
Wash the fish, dry it, remove skin and bones. Slice. Peel the onion and fry in vegetable oil.
Step 3
Boil rice in salted water until tender. Mix slightly cooled rice with onions and chopped fish. The filling is ready.
Step 4
Divide the dough into small pieces.
Step 5
Roll out each cake with a thickness of 1 cm. Put the fish and rice filling on them, form pies with an open middle.
Step 6
Lay the pies on a greased baking sheet. Let stand in a warm place for 30 minutes.
Step 7
Bake in an oven preheated to 200 degrees for 40 minutes.