Pie with rice and eggs.
"A house is not famed for its fine interior but for its pies and cakes"
(i. e. its host's hospitality).
~ Old Russian proverb.
1 kg (2,2 lb) wheat flour,
3 - 4 cup lukewarm water,
1 cup vegetable oil,
50 grams (1,8 oz) yeast.
1 tsp sugar.
salt, to taste.
For rice - eggs filling:
2 cups rice, washed, boiled, strained and drained, chilled.
5 eggs, hard boiled, finely chopped.
100 grams (3,5 oz) butter.
salt, ground pepper to taste.
1 egg, beaten.
Dissolve sugar and yeast in 1 cup of lukewarm water and leave to rise in warm place for 15 - 20 minutes.
Combine all ingredients for dough. Knead the dough by hand or machine. If by hand, turn it out on a floured board and work it until it is smooth and elastic, approximately 10 minutes. If using a dough hook on an electric mixer, knead the dough at the slowest speed for about
1,5 - 2 minutes. Add more flour if need.
Shape the dough into a ball and put it in the oiled bowl. Cover the dough with a kitchen towel and leave it to rise for 1,5 - 2 hours.
Press the air out of the dough, and divide it into a large portion and small portion. Roll out the larger portion on a floured surface to make a rectangle, put it on greased baking sheet. Cover it with the filling, spread over the mixture of eggs with rice grated butter. Place the dough lid on top of filling. Press the edges of the pie together, using water to seal the edges together. Brush the lid with the whipped egg, cover the pie with the tea towel and leave it to rise for another 30 minutes.
Bake pie in temperature 180 C / 356 F oven until golden brown.
To make rice - eggs filling:
Mix boiled rice with chopped eggs. Flavour with pepper and salt.