Pie with rice, leek and cheese

Pie with rice, leek and cheese.


Rice white long grain – 150 g

Water for cooking rice – 360 ml

Leeks – 350 g

Vegetable oil – 3.5 tbsp (For frying onion – 3 tbsp .; for lubricating forms – 0.5 tablespoons)

Salt – to taste

Black pepper – to taste

The Egg – 2.5 pc. (2 in the filling, 0.5 pc. For greasing cake)

Fed solid – 70 g

Flour – 20 g

Puff dough without yeast – 500 g


In a pot of boiling water to fill the rice, bring to a boil, simmer for about 20 minutes with the lid closed.
Leek cut into slices, fry in a little vegetable oil. By ostyvshemu rice add leeks, eggs, grated cheese, salt and ground black pepper to taste, mix the stuffing.
Sprinkle the surface of the table with flour, roll out the puff pastry about 3 mm thick. Put the dough on the filling, distribute it over the entire surface, departing from the edge of about 1.5-2 cm. Fold the dough with the stuffing roll, followed by “snail”. Carefully transfer the pie on a baking sheet greased with oil. Coat whipped cake mixture of eggs and water (1: 1).
Bake the tart in a preheated 220 degree oven until golden brown.


Enjoy your meal!

You can leave a response, or trackback from your own site.

Leave a Reply