Mini pies with chicken, rice, and eggplants
Description
The recipe won't take much time. If you don't have a bread machine to prepare excellent dough for you, make it the traditional way—by hand :) The most important thing is that after kneading, the dough rises well in a warm place and becomes fluffy. The size of the pies depends on your baking molds; I used small molds resembling little deep saucers. Good luck with your cooking! The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Let's prepare the dough. The easiest way is to use a bread machine, which is exactly how I made it myself. Pour sour milk and melted butter into the bread machine bowl, then add eggs, and add sugar and salt.
- 2
Step 2
Add the flour with yeast. Set the bread machine to the "Dough" mode for 2 hours.
- 3
Step 3
Boil the rice in boiling salted water until almost cooked.
- 4
Step 4
Wash the eggplant and cut it into cubes. Also, slice the chicken fillet.
- 5
Step 5
Chop the onion, then fry it in oil until lightly golden.
- 6
Step 6
Add the eggplant, chicken, and diced tomatoes. Stir, then simmer over low heat for 15 minutes.
- 7
Step 7
Combine the sautéed mixture with the cooked rice, add salt and pepper, and mix well.
- 8
Step 8
Knead the dough, divide it into small portions, roll each portion out to a thickness of 3 mm, and place them into a mold so that the edges hang over the sides. Place the filling inside.
- 9
Step 9
Cover the filling with a rolled-out sheet of dough, sealing the edges. Make a small hole in the center to allow steam to escape.
- 10
Step 10
Brush the pie with beaten egg and sprinkle with sesame seeds. Bake in the oven for 20 minutes at 180 degrees.
- 11
Step 11
The pastry is ready. Serve with tea.