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Fish and rice pie

A golden, fragrant pie filled with rice and tuna. The dough in this recipe bakes up airy and tender, and the filling is delicious. The pie turns out gorgeous and tastes wonderful! You'll see for yourself once you make one for yourself, your family, and your friends. Bake it for a holiday or on an ordinary day, whenever you're in the mood for something tasty!

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Fishy rice pie
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 9 g
Fats 24 % 9 g
Carbohydrates 53 % 20 g
195 kcal
GI: 5 / 20 / 75

Cooking method

  1. Step 1:

    Step 1

    Let's make the dough. Warm the kefir slightly and pour it into a bowl. Add the sugar and yeast to the kefir, stir, and let it sit for 5 minutes so the sugar dissolves and the yeast activates.

  2. Step 2:

    Step 2

    Pour in the vegetable oil and add the salt, then stir again.

  3. Step 3:

    Step 3

    Add half of the sifted flour and start kneading the dough.

  4. Step 4:

    Step 4

    Add the rest of the flour and knead a smooth dough on a lightly floured surface. Leave the dough to rise for 40 minutes on the counter, covered with a towel, or transfer it to a bowl and cover with plastic wrap.

  5. Step 5:

    Step 5

    Now make the filling. Rinse the rice in three changes of water until it runs clear. Cover it with cold water (1:3), salt it, and cook for 10 minutes over low heat. Turn off the heat, cover the pot, and let the rice steam for 10 minutes. Let the cooked rice cool. Hard-boil the eggs for 10 minutes, cool them in cold water, peel, and cut into small cubes. Wash and chop the green onion. Open the can of tuna and tip it into a strainer to drain the liquid.

  6. Step 6:

    Step 6

    Combine the rice, tuna, eggs, and onion in a bowl. Salt the filling to taste.

  7. Step 7:

    Step 7

    Grease a round baking pan (mine is a springform pan, about 6.5 inches / 16.5 cm across) with vegetable oil. Press the dough out by hand on the counter into a large round, then fit it into the pan, leaving the edges raised to form sides.

  8. Step 8:

    Step 8

    Spread the filling over the dough.

  9. Step 9:

    Step 9

    Close the pie by bringing the raised edges up and over, pinching them firmly together in the middle.

  10. Step 10:

    Step 10

    Let the pie rise for 20 minutes. Brush it with egg yolk mixed with milk.

  11. Step 11:

    Step 11

    Bake the pie at 340°F (170°C) for 30 minutes. Remove the finished pie from the pan. If your oven bakes unevenly, rotate the pie 180 degrees after 15 minutes for an even golden color.

  • Instead of canned tuna, you can use another canned fish you like, or make the pie with pre-cooked salmon, trout, pink salmon, and so on.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Kefir fat - 62  kcal/100g
  • Kefir of 1% fat content - 38  kcal/100g
  • Low-fat kefir - 30  kcal/100g
  • Kefir 'doctor beefy' 1,8% fat content - 45  kcal/100g
  • Kefir 2.5% fat content - 53  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Dry yeast - 410  kcal/100g
  • Canned tuna in its own juice - 96  kcal/100g

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