Rye wickets with rice and julienne

159 - 50 минут 6 порции

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.

for 8th of Marchfor 23rd of February

Ingredients for Rye wickets with rice and julienne

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

Шаг 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).

Шаг 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.

Шаг 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.

Шаг 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.

Шаг 5

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

Шаг 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.

Шаг 7

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

Шаг 8

Serve hot.
I got 12 pieces.