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Rice eggs onion filling for pies and pancakes

Rice, Egg & Green Onion Filling for Hand Pies and Blini

A savory filling and a longtime favorite of many! It comes out juicy, lightly seasoned, and satisfying. It works in hand pies, large pies, and blini (thin pancakes). The flavor shifts a bit depending on which herbs you add and how much — but green onion should always be in there. Experiment! It's the butter that binds everything together and adds juiciness, so the filling doesn't fall apart.

Blue-Eyed

Recipe author

Rice eggs onion filling for pies and pancakes

Composition / ingredients

Servings:

Eggs

Green onion (1 bunch)

100

Dill (parsley, cilantro... whatever you like)

Rice (cooked, any white rice)

Butter

Salt (0.5 tsp fine)

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 8 g

Fats 26 % 12 g

Carbohydrates 57 % 27 g

244 kcal

GI: 4 / 96 / 0

Cooking method

Cooking time: 25 min

Step 1:

Gather your ingredients. Cook the rice ahead of time (you'll need one cup of already-cooked rice for the filling): rinse the right amount of rice (see the package for proportions), cook it until tender, rinse it, and drain it in a colander. Hard-boil the eggs for 8–9 minutes from the time the water boils, then plunge them straight into cold water — they'll peel easily that way. Melt the butter and let it cool; if you prefer, you can use clarified butter.
Step 2:

Chop the eggs however is easiest, not too coarse.
Step 3:

Add 1 cup of cooked rice to the eggs. (I fill the cup loosely. I use Krasnodar rice — a soft, round variety that's more tender in the filling.)
Step 4:

Rinse and dry the herbs, then chop them finely, especially the white part of the green onion. Add them and mix.
Step 5:

Season with salt and pepper to taste.
Step 6:

Add the cooled butter last and stir — the filling is ready. You can make the filling ahead and refrigerate it, then use it the next day or whenever your dough has risen.

This filling is versatile — it's a base. The rice is optional. In areas where wild garlic (ramsons) grows, a little is sometimes added too; it gives a mild garlicky note. You can swap the butter for two tablespoons of sour cream. This amount of filling is enough for 15–16 hand pies weighing 43–45 g each. I use a heaping tablespoon plus a teaspoon (give or take) per pie.