Usuba
Pies with mushroom and rice filling
Crispy pastries with a delicate filling of dried white mushrooms, rice, and caramelized onions. The buttery dough is made with the addition of vodka for airiness and crispness. Suitable as an appetizer or main dish.
- Total
- 120 min
- Standard serving
- 98.2 g
Ingredients
Total 10
Instructions
- 1
Step 1
Boil the dried mushrooms until soft, then chop finely. Boil the rice until cooked.
- 2
Step 2
Finely chop the onion and fry it in vegetable oil until golden brown. Add the sliced mushrooms and fry together for 2–3 minutes. Mix with rice, salt and pepper to taste. The filling is ready.
- 3
Step 3
Sift the flour. Cut the cold butter into cubes and add to the flour. Chop the butter with a knife, then rub it with your hands into the flour until it resembles coarse breadcrumbs.
- 4
Step 4
Pour in cold water, add vodka and salt. Knead the dough, roll it into a ball, wrap it in a towel, and place it in the freezer for 15 minutes.
- 5
Step 5
Roll out the dough into a thin layer. Cut circles using a large glass or cup. Place a teaspoon of filling on each circle. Pinch the edges of the pies and brush with egg yolk.
- 6
Step 6
Place the pies on a baking sheet lined with parchment paper. Put in a preheated 190 °C oven for 20 minutes until golden brown.
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