Pies with rice and mushrooms

Cooking

Step 1

Warm the milk a little - it should be warm, but not hot. Salt flour, sift. Dissolve dry yeast in milk. Add all the sugar and half of the sifted flour.

Step 2

Using a whisk (or a mixer at low speed), knead the dough. Cover it with cling film and leave in a warm place for 1.5-2 hours.

Step 3

In the risen dough, add the eggs, softened butter and the remaining flour. Knead the dough until it becomes smooth, elastic and begins to easily move away from the walls of the bowl in which it is kneaded. Cover again with cling film, put in heat for 1.5-2 hours and let rise again.

Step 4

Knead the dough again, form a thick sausage out of it. Take it in the palm of your hand so that a piece of dough 2-2.5 cm in size protrudes from above, between the thumb and forefinger, and squeeze. Place the resulting balls on a floured surface.

Step 5

Rinse the mushrooms, soak in warm boiled water for 1 hour. Peel the onion, finely chop.

Step 6

Rinse rice, put in a saucepan and pour 1 cup of mushroom infusion. Put on high heat, bring to a boil. Reduce heat and simmer, covered, until tender, 15 minutes. Throw the mushrooms in a colander, rinse again, cut into small pieces. Heat a small amount of vegetable oil in a frying pan. Saute onion 3 min. Add mushrooms and cook for 4 more minutes. Remove from fire. Mix rice with onions and mushrooms, salt and pepper to taste. Let cool.

Step 7

Preheat oven to 200°C. Form balls from the dough, roll them out on a floured surface into thin cakes. Put in the center of each 1.5 tsp. fillings. Pinch the square pies in the form of a cross, lightly press down on top with your fingers. Put on a greased baking sheet, let stand for 15 minutes, brush with beaten egg. Bake 30 min.