Pie with rice and giblets

Description

Vkusnyj pie, with tender, just melting in the mouth pastry and succulent filling.

Ingredients

Flour

130 g
Potato starch

60 g
Butter

110 g
Leavening agent

0.25 tsp
Chicken egg
Water

1 Tbsp
Salt
Chicken stomachs

500 g
Onion

2 piece
Carrots

1 piece
Figure

1 cup
Butter

3 Tbsp
Chicken egg

1 piece
Salt
Black pepper
Thyme
Rosemary
Vegetable oil
Broth

50 ml

Cooking

Let's start with the dough. Mix the flour with the baking powder, starch, salt and sift. Place flour mixture in food processor, add the cold, diced butter, egg and ice water, knead the dough using the pulse mode. Remove the dough in the fridge for 1 hour.

For the filling we need 1 Cup of rice "Aquatica Color Mix" from TM Mistral.

It must be cooked in salted boiling water until tender.

Onions and carrots finely chop.

Chicken gizzards, rinse and make them minced or cut into cubes ( I made the stuffing). In skillet, heat vegetable oil, sauté carrots and onions until Golden brown. Then add chicken liver and fry for another 5 minutes.

For vegetables and stomach add boiled rice, butter, salt, pepper, add thyme and rosemary and simmer for another 7 minutes or until evaporate excess moisture. Remove the filling from heat, allow to cool, then beat 1 egg and mix well.

Refractory form of grease with butter. From refrigerated dough to separate the fourth part and roll it to a thickness of 4-5 mm size in 1.5 times more than form. Spread the dough on the form, to make bumpers. Prick with a fork all over the surface.

Put the stuffing.

The remaining, smaller part of the dough velvety in the circle and cover them with the stuffing. Press the dough to the filling, wrap the edges. Make 2-3 puncture and "draw" knife decoration in the form of a lattice. Coat with the egg. Bake in a preheated 180 degree oven for 40-45 minutes or until Golden brown. Bon appetit!!!

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