Pies with wild garlic, rice, and onions
Description
Homemade pastries for tea. It's amazing how the same dough can be used for sweet buns or savory pastries. You can use absolutely different ingredient combinations for the filling, depending on who you're cooking for and what ingredients you have on hand. In spring and summer, you'll enjoy a fragrant and colorful filling made with wild garlic, onion, and rice. It's best to eat the buns slightly cooled, as hot dough can negatively affect the gastrointestinal tract. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Wash the green onions and ramsons, dry with a paper towel, and finely chop. Place a small amount of butter in a skillet and, once heated, add the greens. Sauté for 2–3 minutes.
- 2
Step 2
2. I boil the rice in salted water, then drain it in a colander. I boil the eggs, cool them, peel and dice. In a bowl, I combine the rice with the onion, eggs, and wild garlic, season with salt and pepper to taste, and mix well.
- 3
Step 3
3. Sift the flour into a bowl, add sugar, 1 teaspoon of salt, baking soda, mix everything, then pour in the melted butter and sunflower oil.
- 4
Step 4
4. Pour in the sour milk and mix to form a soft, airy, and light dough. Cover with a towel and let it rest for 15–20 minutes.
- 5
Step 5
5. Divide the finished dough into pieces, roll out small circles, place the filling in the center, and carefully seal the edges.
- 6
Step 6
6. Pour sunflower oil into a hot skillet and fry the buns on both sides until golden brown. Serve the buns slightly cooled.