Description
Offer to cook a simple but delicious pie stuffed with Parmesan, leeks and rice.
Ingredients
-
Figure
150 g
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Water
360 ml
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Leeks
350 g
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Vegetable oil
4 Tbsp
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Salt
-
Black pepper
-
Chicken egg
3 piece
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Parmesan
120 g
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Flour
20 g
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The dough is flaky unleavened
500 g
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Sesame
1.5 tsp
Cooking
For this cake I used a basmati rice Mix from TM "Mistral". The rice is washed, pour water, add salt to taste.
Bring to a boil, lower the heat, and cook the rice with the lid closed, about 12 minutes. Give the rice to cool.
Leeks cut into slices.
Onion fry until soft in vegetable oil.
To the cooled rice add the leeks, eggs, grated Parmesan cheese, salt and ground black pepper to taste.
The stuffing mix.
The dough puff puff I cut into 2 equal parts (you can make this cake and a whole piece of puff pastry, but the pastry is rolled out thinly, so a whole pie is hard to carry on a baking sheet) with flour for podpira roll the dough thickness of about 3 mm, spread evenly stuffing, retreating a little from the edges.
Fold dough stuffed with roll.
Form grease with vegetable oil, spread roll "snail" (and here I made a mistake - a little pressed cake, because I wanted to allocate the pie across the surface of the mold, and since I baked this cake not for the first time, you know that in the context it needs to be more air than the left this time).
Grease the pie with beaten egg.
The cake is sprinkled with black sesame seeds.
Bake pie in a preheated 220 degree oven until Golden brown. Bon appétit!
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