Fish roll with rice
Description
The recipe won't take much time. A fish and rice pie pairs perfectly with any broth or soup, especially fish soup. It also goes well with tea and as a snack instead of bread. Aromatic and tender, it will delight your family at lunch, dinner, or afternoon tea. I also want to add that any fish fillet will do. Choose the spices to taste. You can make puff pastry yourself or buy it at the store. In the latter case you will save a lot of time. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Cook the rice until done. For this, rinse it well and place it in a pot of boiling water, salt to taste and stir. The rice-to-water ratio is 1:2. Cook for 10‑12 minutes. Then drain the water.
- 2
Step 2
Slice the crab sticks and add them to the rice. If desired and available, you can use shrimp instead of the sticks.
- 3
Step 3
Boil the fish fillet for 5 minutes, then cool it. Roll out the puff pastry and place the fillet on it. Salt the fillet to taste. I do not recommend putting raw fillet into the pastry. During baking the fish will release a lot of moisture, and we don't need that.
- 4
Step 4
Place the rice with crab sticks on the fish.
- 5
Step 5
Boil the eggs hard, cool them and peel. Cut one egg in half lengthwise and place it on the filling.
- 6
Step 6
Roll the dough with the filling into a log and seal the edges well.
- 7
Step 7
Brush the pies with egg yolk and sprinkle with sesame seeds.
- 8
Step 8
Bake in a preheated oven at 195–200 °C for 25–30 minutes.
- 9
Step 9
The pies are ready. Serve them warm at the table.