Pie with meat and rice on tomato yeast dough

Category: Bakery products

Ingredients
Tomato juice	360 g
Egg	1 PC.
Dry yeast	1 tsp with a slide
Granulated sugar	1 tsp
Salt	1/2 tsp
Wheat flour	500 g + 10 g for dusting
Vegetable oil	2 tbsp. l.
Chopped meat	300 g
boiled rice	300 g
Bulb onions	50 g
Lubricating egg	1 PC.
Butter for lubrication	20 g

Cooking method

The recipe arose due to the need to dispose of excess tomato juice and, I must say, this method of disposal was liked by everyone who tried the pie.
Dough
Since the yeast was used fast, it was decided not to start the dough.
In the tomato juice warmed up to a warm state, break the egg, add sugar and salt, mix in a mixture of flour and dry yeast in portions. Knead the soft dough, add vegetable oil last, knead again, cover the dough with foil and put in a warm place. Recently, I have adapted to use a microwave for this, in which I preheat the ingredients necessary for the dough (in this case, juice). And warm and no drafts.
After increasing the dough by about 3 times (it took me no more than 1.5 hours), we crush it and set it aside.
Filling
Rice boiled until half cooked, raw minced meat (I had a homemade minced meat cutlet made from chicken breast, lean pork and onions, hence the snow-white filling in the finished pie) add salt and spices as desired (in this case, only salt and ground black pepper), mix until smooth.
From the specified number of ingredients, I got 2 impressive pies, respectively, we divide the dough and the filling in half, form the pies, let them distance for about 40-60 minutes, depending on the temperature in the room.
Then grease with a mixture of beaten eggs with 2 tbsp. l. water and send it to an oven preheated to 180 degrees for 40 minutes. If the top starts to brown too much, cover with foil.
Grease the finished pies with butter, cover with parchment and a towel and leave to "rest" until they cool.
The dough is very tender with an indescribable aroma that goes well with the meat filling ...
The pie is hearty, good both warm and cold, does not crumble, it is convenient to take with you as a snack.

The dish is designed for

20 servings

Time for preparing:

3 h

Cooking program:

Handles + oven

Note

In the case of using raw yeast, you can replace part of the juice with water and make a dough with water, and only later pour in tomato juice.
If you are using store juice, be careful with salt, you may not need to add it at all, as the juice already contains salt.
If there is any doubt that the minced meat will have time to bake, you can pre-fry it. For this purpose, I divided the dough and filling into 2 pies and laid out the filling quite flat.
Bon Appetit!