Pie with rice and giblets
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Vkusnyj pie, with tender, just melting in the mouth pastry and succulent filling.
Ingredients for Pie with rice and giblets
- Flour - 130 g
- Potato starch - 60 g
- Butter - 110 g
- Leavening agent - 1/4 tsp
- Chicken egg
- Water - 1 tbsp
- Chicken stomachs - 500 g
- Onion - 2 PCs
- Carrots - 1 piece
- Figure - 1 Cup.
- Butter - 3 tbsp.
- Chicken egg - 1 piece
- Black pepper
- Vegetable oil
- Broth - 50 ml
Step by step instruction of cooking Pie with rice and giblets
For the filling we need 1 Cup of rice "Aquatica Color Mix" from TM Mistral.
It must be cooked in salted boiling water until tender.
Onions and carrots finely chop.
Chicken gizzards, rinse and make them minced or cut into cubes ( I made the stuffing).
In skillet, heat vegetable oil, sauté carrots and onions until Golden brown. Then add chicken liver and fry for another 5 minutes.
For vegetables and stomach add boiled rice, butter, salt, pepper, add thyme and rosemary and simmer for another 7 minutes or until evaporate excess moisture.
Remove the filling from heat, allow to cool, then beat 1 egg and mix well.
Refractory form of grease with butter.
From refrigerated dough to separate the fourth part and roll it to a thickness of 4-5 mm size in 1.5 times more than form.
Spread the dough on the form, to make bumpers. Prick with a fork all over the surface.
Put the stuffing.
The remaining, smaller part of the dough velvety in the circle and cover them with the stuffing.
Press the dough to the filling, wrap the edges.
Make 2-3 puncture and "draw" knife decoration in the form of a lattice. Coat with the egg.
Bake in a preheated 180 degree oven for 40-45 minutes or until Golden brown.