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Rye wickets with rice and julienne

Rye wickets with rice and julienne

Incredibly tasty wickets from rye crispy dough with a creamy inside Julien! After playing with the recipes are classics you can get remarkable result is this interesting Russian-French dish.

Cooking time 50 minutes Number of servings6

Ingredients for Rye wickets with rice and julienne

Step-by-step instruction of cooking Rye wickets with rice and julienne

Step 1

For the filling, I chose a mixture of "the basmati mix" an interesting combination of white fragrant basmati rice and wild rice aquatics.
Rice add water 1:2 and cook until done (12-14 minutes on medium heat).

Step 2

Mushrooms (I have frozen mix of wild and button mushrooms) to boil for about 5 minutes in salted water. Drain in a colander, rinse and gently squeeze.

Step 3

In a small amount of vegetable oil and fried chopped onion. When it becomes translucent, add the chopped small pieces of chicken, a couple of minutes, the mushrooms. Fry all together 3 minutes, add the flour, stir, pour the cream, season with salt. Leave to cool.

Step 4

For the dough mix the flour and salt, gradually stir in the buttermilk until the dough will stretch.
Roll of it a couple of sausages, divide into pieces the size of a large walnut.

Step 5

Roll out on floured table each piece of dough thinly, put a tablespoon of julienne and a teaspoon of rice.

Step 6

Stung the dough around the edges into creases, leaving a small hole on top of the gate. In this opening drop of water or cream (0.5 tsp.) and put a little grated cheese.

Step 7

Bake wickets in preheated oven at 200 gr. 15-18 minutes before Browning the cheese.

Step 8

Serve hot.
I got 12 pieces.