Starting in autumn, the generous pumpkin season lasts until spring, delighting with tasty and very healthy berries. Therefore, baked goods with pumpkin filling are always popular and in demand. We offer a simple recipe for a quick and tasty pumpkin and rice pie, which will be great on weekdays and holidays.
We suggest baking a pie with pumpkin and rice in the oven using purchased puff pastry.
You will need:
- yeast puff pastry – 500 g package
- butter for greasing the mold – 20 g
- egg (or just yolk) for greasing the top of the pie - 1 pc.
For filling:
- peeled pumpkin pulp – 300 g
- rice – 1 sachet (125 g)
- butter – 50-60 g
- sugar – 3 tbsp. spoons
- salt - a pinch (to taste)
- spices to taste
Cooking pie with pumpkin and rice
1. Place the bag of rice in boiling salted water and cook according to package instructions until half cooked (about 15 minutes).
2. Remove the package of dough from the freezer so it can thaw at room temperature while you make the filling.
3. Meanwhile, cut the peeled pumpkin pulp into small cubes, place in a bowl, sprinkle with salt and sugar, and stir. Spread the butter cut into pieces on top (about half the amount specified in the recipe) and microwave for 6 minutes.
4. Remove the bag of rice from the water, open it, pour it into the cooked pumpkin pieces and mix gently. Add your favorite spices to taste that you think will complement the flavor and aroma of the pumpkin. This could be ground cinnamon, ground nutmeg and similar seasonings.
5. Grease the pan (preferably springform) in which you will bake the pie with butter and line it with baking paper.
6. Roll out the thawed dough into two circles - a larger one and a smaller one. The smaller circle in diameter should correspond to the size of the mold, and the diameter of the larger one should take into account the sides.
7 Place the larger circle on the bottom of the mold, lifting it along the sides. Place the filling on the dough, smooth it out, and spread out the pieces of remaining butter. Cover the smaller circle with the filling and pinch the edges together, joining the bottom and top layers of dough. If desired, you can decorate the pinched seam with a pigtail.
Tatar cuisine is rich in various pies; they are baked both on holidays and on weekdays. If on holidays, as a rule, pies with meat and potatoes are prepared, then on weekdays, pumpkin pie is a frequent guest on the table.
This pie has a rich filling, there is stewed red cottage cheese, rice, dried fruits, and pumpkin, and all this is also flavored with butter. Belesh with this filling can also be served on a festive table, like a hot sweet pie for tea!)
I have already shown the recipe for korta (red cottage cheese) here, but in principle, they make it without it, it’s just that I cooked this cottage cheese the evening before, so I added it to the pie)
Kabak means “pumpkin” and belesh means “pie”.
Dough:
Flour - 550 gr
Butter (or margarine) - 300 g,
Sour cream - 100 gr
Egg - 1 pc.,
Salt - 0.5 tsp.
Baking soda - 1 tsp.
Filling:
Rice - 300 g (boil in salted water)
Pumpkin - 1.3 kg (weight of peeled pumpkin)
Cort (red stewed cottage cheese) - 300 gr.,
Raisins - 100 gr.,
Dried apricots - 100 gr.,
Prunes - 100 gr.,
Salt - to taste
Butter - 100 -150 gr.,
Pie pan d=30 cm, h=7 cm.
Dough:
Pour flour into a cup and grate cold butter into it on a coarse grater. Grind the butter and flour into crumbs.
Add salt and baking soda to the flour and stir. Pour sour cream into the flour, break one egg and knead into a smooth soft dough. Wrap the dough in cling film and leave for 20 minutes at room temperature.
Filling:
For the filling you will need pre-prepared korta and rice boiled in salted water.
Place the boiled rice in a colander and rinse with cold water so that it is not sticky and viscous.
Cut the peeled pumpkin into cubes, 1 cm sides.
Cut dried apricots and prunes into large strips.
Melt 100-150 g in a frying pan. butter, put raisins, dried apricots and prunes there, simmer everything over low heat for 3-4 minutes.
Place boiled rice and chopped pumpkin in a large cup - add a little salt, stir, then add to them
kort, dried fruits with butter and mix everything again.
Also, as an option, butter is not added to the pie filling, and then, when it is already baked, the “lid” is opened in a circle and melted butter is poured in evenly.
Pie assembly:
Divide the dough into two unequal parts. Most of it will go to the bottom of the pie, the top will go to the lid.
Roll out most of the dough to the diameter of the baking dish so that the edges hang slightly.
Place the rolled out dough into a mold and place the prepared filling in it.
The remaining 100 gr. Cut the butter into slices and place on top of the filling.
Roll out the second part of the dough, cover the filling, pinch the edges of the bottom and top dough. If there are any pieces of dough left, you can decorate the pie with them.
Place the formed pie in a preheated oven at 180 degrees. for 2 hours.
Remove the finished pie and cover the top with a damp towel for 20 minutes until the crust becomes soft.
Serve the pie hot.
I suggest making an Italian pie with pumpkin and rice. This pie comes from Genoa, but every housewife has her own signature recipe. I would like to introduce you to my favorite option. Thin dough and a lot of delicious filling - this pie will certainly appeal to many.
To prepare the dough for a pumpkin and rice pie, you need to immediately prepare the ingredients according to the list.
Combine flour, water, salt and knead the dough. Cover with a towel and leave at room temperature for 30 minutes.
Let's prepare the ingredients for the pie filling.
Peel the pumpkin and cut into cubes.
Place pumpkin pieces and rice in boiling salted water and cook for 10 minutes. Drain in a colander.
Add egg, yolk, butter, Parmesan cheese, 1 tsp. olive oil, salt and mix well.
Divide the dough into 2 equal parts and roll out thinly into two rectangles. Place one rectangle on a baking sheet with parchment.
Spread the filling evenly on top.
Cover with the second rectangle, pinch the edges and surface of the pie, and brush with the remaining olive oil. Bake in an oven preheated to 180 degrees for 30 minutes.
Balish- a signature dish of Tatar cuisine. Not a single Tatar holiday is complete without it. In Tatar, balish sounds like belesh.
The filling consists of potatoes and any meat - rabbit, duck... My mother prepares this dish with meat filling on holidays, and with rice filling on ordinary days. Although I don’t really like pumpkin, I fell in love with balish with this filling. It turns out very tasty. I especially love the crust, which is soaked in pumpkin juice... mmm, unique taste.
For the test
- Egg – 1 piece (optional)
- Sour cream – 3 tbsp.
- Softened margarine – 100 g
- Water – 0.5 cups
- Vegetable oil – 2 tbsp. l. (+ 2 tbsp for greasing)
For filling
- Pumpkin – 800 – 900 gr
- Rice – 1.5 cups
- Raisins – 1 cup
- Prunes – 5-7 pcs (optional)
- Salt – 1 tbsp.
- Granulated sugar - 0.5 cups (optional)
For the broth
- Boiling water – 1 cup
- Butter – 100 g
Knead soft elastic dough. Add flour until the dough sticks to your hands. Let him “rest” under cling film for 30-40 minutes. Any dough is suitable - yeast, unleavened, etc.
Let's prepare the pumpkin filling. Boil the rice in salted water for 7 minutes until half cooked.
Wash the pumpkin, peel it and cut it into small cubes. Add rice, washed raisins and salt. We also add granulated sugar. You can add prunes and mix the mass.
Divide into two unequal parts. Roll out a large part (the size is larger than the diameter of the mold) and place it in a mold or baking sheet (greased with vegetable oil). Let's lay out the filling. Bring the edges of the dough up and make folds.
Roll out the smaller part of the dough (the “lid” of the balish) and place it on top.
Let's connect the edges of the base and the “lid” in the form of a wave. The entire surface of the balish can be greased with vegetable oil or ghee.
Bake in a preheated oven at 180 degrees for 1.5 hours. If the crust hardens during baking, cover the belesh with a wet, clean towel and keep in the turned off oven for 5-10 minutes.
Take the balish with pumpkin and rice out of the oven.
Carefully remove the “lid” with a knife and pour in the broth (dissolve 100 grams of butter in a glass of boiling water).
Place the filling with pumpkin and rice and the soft dough from the “sides” or bottom of the balish onto separate plates. If you cut it like this, it will fall apart. We love to eat big balish the whole family straight from the frying pan, without putting it on plates....you won’t believe it, we eat it in one sitting.
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Pie with pumpkin, rice and eggs
Ingredients
500 g of wheat flour, 300 g of pumpkin, 250 g of kefir, margarine, 200 g of rice, 100 g of lamb fat, 3-4 eggs, 0.5 teaspoon of salt, 0.5 teaspoon of soda, water.
Cooking method
Quench the soda in kefir and add salt. Chop margarine with flour. Mix kefir and flour, knead soft dough. Boil the rice until tender, add salt and chop the boiled eggs. Peel and cut the pumpkin into squares, toss with rice and add salt and pepper. Grease the multicooker bowl with oil, divide the dough into 2 parts.
Roll out the first one and place it in the multicooker bowl. Place the filling on top, sprinkle with eggs, finely chopped lamb fat, pieces of margarine and pour in 2 tablespoons of boiled warm water. Place the second layer of dough on the filling, connect the edges, make holes on top. Brush the top of the pie with yolk and bake on the “Bake” setting for 60 minutes.
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