Salmon and rice pie
Description
Delicious baked goods for the whole family. Pies with various fillings have always been an essential part of Russian cuisine, and in the West, a pie with salmon and rice is actually called a "Russian pie." To make a salmon and rice pie, I use lightly salted salmon (if necessary, I simply salt it myself), cooked rice (initial amount—about a quarter cup), and eggs. Parsley and dill go perfectly with all the ingredients. By the way, I buy regular ready-made puff pastry—yeast or non-yeast doesn't matter. See the recipe below.
Instructions
- 1
Step 1
If you have frozen dough, thaw it beforehand. Meanwhile, sauté the chopped onion in oil until translucent. Then add cooked rice, herbs, spices to taste, and lemon juice. Fry the mixture together for about 3 to 5 minutes. Now begin assembling the pie: place parchment paper on a baking sheet. If the dough is in one piece, divide it into two parts. Roll out one part and place it on the parchment. The first layer will be the rice with onion and herbs. Leave space around the edges for sealing.
- 2
Step 2
Cut the salmon into equal pieces and place them evenly on top of the rice. You can season it with salt and pepper if desired.
- 3
Step 3
Grate the boiled eggs on a coarse grater or simply chop them finely. Sprinkle them over the salmon. Beat the raw egg and use it to brush the edges of the dough. Roll out the other piece of dough, place it on top, and firmly seal the edges where you've applied the egg. You can make decorative edges if you don't trust this method of sealing.
- 4
Step 4
Brush the top with the remaining egg, make a couple of small holes on the surface, and bake the pie in the oven for half an hour (or 35 minutes) at 200 degrees. Bake until a nice golden color appears.
- 5
Step 5
You can serve the finished salmon and rice pie with sour cream. It turns out very filling and juicy.