Pie with eggs and rice
How to cook pie with eggs and rice
Melt 500 grams of cream butter, make milk be warm, mix with sugar and yeast, and leave for 15 minutes until it begins to foam. Add cream butter, 1 egg and 1 pinch of salt, add flour and knead dough. Put the pot with dough into another pot full of hot water, close with towel and leave it for 50-60 minutes. While dough foams, we will make the kernel part: boil the egg, cool it, clear it and cut into small pieces. Mix boiled rice, egg, butter and small cut dill, add salt. During this period the dough would foam twice of its size. Cut a little part from the dough and make balls. Make the ball be even a little and put the kernel part. Press the edges well. Heat the stove under 1800 temperature, put kalka on the stove pan and scrape olive oil. Put on the pan, with the 3-4 sm of distance, scrape egg on it. Bake for 35-40 minutes. Sprinkle water on the ready pies and cover with wafer like towel, leave it for 5-10 minuets.