Recipe: Black Rice Ham Egg Pie step by step with pictures | Handy.Recipes

Black Rice Ham Egg Pie

Cooked pie with black rice, eggs and ham

Total Servings: 10

Nutritional Value

Dear cooks, if you like dry-filled pies as much as I do, here you go. Today I have a flavorful, hearty, comforting pie with a classic filling. Not quite classic, really, but insanely delicious nonetheless. Help yourself while it's still warm!

Author of the recipe

Ingredients for Black Rice, Eggs and Ham Pie:


Dough

  • Cheese (180 g)
  • Chicken egg (1 pc)
  • Butter (100 g )
  • Wheat flour / Flour ( Wheat flour, BC, 120g)
  • Wheat flour / Flour ( Whole wheat flour 200g)
  • Salt - 1 teaspoon
  • Caraway (1 tsp.l )
  • Soda (1/ 2 tsp.l)
  • Sugar (1/2 tsp.l )

Stuffing

  • Rice (300 g)
  • Chicken egg (3 pcs , boiled)
  • Ham (Smoked, 70g)
  • Greens ( 70 g)
  • Salt
  • Black pepper
  • Sour cream ( 3 tbsp.l. heaped)
  • Butter (1 tsp.l )

For greasing

  • Milk (1 tbsp.l )

How to cook black rice, eggs and ham pie step by step with photos


Let's start with the dough. The cottage cheese (I have a homemade, fairly dry), butter and egg mix until smooth.

Add both flours, mixed with salt, baking soda, sugar and cumin. You do not need to quench the baking soda, the acid in the curd will quench it. Knead a pliable, elastic dough and put in the fridge.

Make the filling. In revision, I found some black rice in my pantry. In the finished form it is this chocolate-pink. It's good, really? Rice color is not important, white or brown rice will do. Boil 300 grams of rice in any manner and add 1h. L of butter and salt. The main thing is that it should be a little over-salted. Let it cool.

To the cold rice add 3 chopped hard boiled eggs, 70g sliced ham, 70g of chopped greens (I have green onions and dill) and add 3 tbsp of tomatoes. L of thick sour cream. Pepper and check for salt.

Line the bottom of a 26 cm diameter spring form with baking paper. We take the dough out of the fridge, divide it into two unequal parts. Line bottom and sides with more. Prick the bottom with a fork, put the filling and use a spoon to press it down firmly.

Roll out the rest of the dough into a circle a little bigger in diameter than the mold. The dough is not sticky and is pliable, "The clay ", Very pleasant to work with. I use a silicone mat to roll it out. If you don't have any, baking paper is fine. Cover the pie with rolled out dough, pinch the edges together. Brush the top with milk and put it in a preheated oven at 200°C. After 20 minutes lower the temperature to 160°C and bake for another 10 minutes. In half an hour we take out of the oven such a ruddy beauty. What delightful smells are wafting!

We give the pie 5 minutes to come to the senses, move the knife along the edges, take them off and in 10 minutes we can slice it. The filling is very hearty, flavorful, dry, the onions and dill steamed, retaining their fresh flavor, color and aroma. The dough is firm, the crust is a little crispy, in short, everything is just how I like it. Sorry for the photos, it was raining heavily today at 4:30 a.m., it was pitch black!

Serve this pie hot or cold with some fresh, crunchy salad.

Nutritional Value:

Whole Dish:
Calories
0 Calories
Protein
0 g
Fat
0 g
Carbohydrates
0 g
Per Serving:
Calories
0 Calories
Protein
0 g
Fat
0 g
Carbohydrates
0 g
100g:
Calories
0 Calories
Protein
0 g
Fat
0 g
Carbohydrates
0 g

Chicken Egg, Salt, Black Pepper, Cumin, Onion, Spicy, Flour, Wheat Flour, Ham, Greens, Sugar, Butter, Sour Cream, Rice, Salty, Milk, Soda, Baking, Fresh, Baked Goods, Pies

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