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Rice Pie:
16 thin pie crusts 2 to 3 cups of rice onion oil salt pepper Grease the baking sheet with oil or margarine. Boil the rice in salted water. Fry the onion cut into thin leaves in a little oil, then combine the oil and rice and mix well. Add more salt if needed and pepper. Arrange four crusts on top of each other and brush each one with a teaspoon of oil. Sprinkle the fourth crust with rice, wrap the crusts in noodles and spread a little more oil. Make 4 noodles. Bake for about 30 minutes on moderate heat, until the skins are golden brown. Instead of onions, you can also use leeks, and this pie is very tasty if a few finely chopped mushrooms are fried along with the onions.
source Orthodox cook recipe
credit Maffboy
Leek Pie Recipe
16 thin pie crusts 6 to 8 leeks oil with pepper Grease the tray with oil or margarine. Fry leeks cut into thin rings (‘noodles’) in oil. Sprinkle the fourth crust with fried leeks, wrap the crusts in noodles and anoint them with a little more oil. Make 4 noodles.
source Orthodox cook recipe
RICE AND MUSHROOM PIE
DOUGH: Regular or purchased
FILLING: 200 g rice, 1 onion, 2 dl oil, 200 g mushrooms, salt, pepper. Cook the rice in two tablespoons of water, add salt, add margarine and stir. Clean the mushrooms, wash them, remove the stalks and boil them in salted water. Cut them into noodles. Finely chop the onion and fry it in oil, add a little salt and pepper. Mix onions, rice and mushrooms and stuff the skins. Wrap in a roll and place in a tray. When the pie is baked, and it’s baked when it’s golden brown, pour warm water over it and bake it for a while.
source Orthodox cook recipe
credit Kazmierczak, Joanna
