Lean Onion Rice Pie
by Editorial Staff
An appetizing yeast cake with onions, the dough for which is kneaded with rice broth, is an original and delicious lean pastry without much hassle! The technology for making lean yeast dough on rice broth is not as complicated as it might seem, so feel free to take this recipe for onion pie into service.
Servings: 6
Cook: 3 hours 20 minutes
Ingredients
For the broth:
- Round grain rice – 60 g
- Water – 750 ml
- Salt – 0.5 teaspoon
For the dough:
- Wheat flour – 3 cups (470 g)
- Sugar – 35 g
- Dry yeast – 2 teaspoon
- Vegetable oil – 3 tbsp
- Fine salt – 0.5 teaspoon
For filling:
- Onions – 0.5-1 kg
- Vegetable oil – 1-2 tbsp
- Step-by-step photo recipe L
Directions
- Rinse the rice thoroughly.
- Put the rice in boiling water, add salt. After boiling, cook the rice for at least half an hour over low heat.
- The rice should boil and turn into porridge, and the broth should become thick and opaque.
- Throw the rice onto a strainer and strain the broth into a separate container. You won’t need rice in this recipe, use it for other dishes or as a side dish.
- Measure out 250 ml of rice water with a measuring cup. Set the broth aside to cool to room temperature.
- Combine sifted flour with sugar, fine salt and dry yeast. Stir.
- Pour warm rice water into the dry ingredients. Stir.
- Add vegetable oil to the dough.
- Knead a smooth, soft dough with your hands and, covered with a clean towel, leave in a warm place until the dough has doubled.
- Peel the onions and cut them into small cubes. Fry the onion in vegetable oil until translucent and soft.
- It took at least an hour for the yeast dough to rise.
- Wrap the dough and divide into three parts. I got three pieces of 250 g each.
- Each piece of dough should be rolled out into a round layer as thin as possible. I got a circle with a diameter of about 29 cm.
- Place a third of the onion filling on the dough and spread evenly.
- Roll out a second layer of the same dough and lay on top of the first. Spread another third of the filling on top. Do the same with the third piece of dough and the remaining filling.
- Cut the resulting “cake” into 16 segments.
- Lubricate a baking dish (the dia of the bottom of my baking dish is 24 cm) with vegetable oil. Roll each segment into a bagel, starting from the outer edge to the middle, and place in the prepared mold. Please note that there must be more room in the form so that the dough has room to climb.
Let the bagels sit in a warm place for 30 minutes, and in the meantime, preheat the oven to 180 degrees. - Bake the lean yeast cake with onions in the oven at 180 degrees for about 30-40 minutes, until completely baked and browned.
- The finished onion pie should be removed from the oven and covered with a towel to rest.
- The tear-off cake does not have to be cut before serving, everyone can easily separate the piece they like.
Bon Appetit!
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