Stuffed Rice with Mushrooms
8 puff pastry dough
1 egg white
1 egg yolk
Ingredients for Rice
< br/> 1 handful of shellless almonds
2 tablespoons of butter
6 – 7 pieces of mushrooms
1 glass of rice
1.5 glasses of hot water
Salt< br/> White pepper
1 pinch of dill
For rice;
Put your rice cooker on the stove and heat it.
Add almonds and roast them.
When your almonds turn brown, add the butter and melt it.
Add the mushrooms to the melted butter and sauté them.
When the mushrooms release their juices, add the rice and fry for 2-3 minutes.
Salt, white pepper Add water and add water and mix.
Close the lid and cook on medium heat until it boils, then cook it on low heat until the water evaporates.
Add finely chopped dill into your cooked rice and mix it and let it brew for 15 minutes.
For the puff pastry;
When your puff pastry is slightly heated, take out 3 square pieces of puff pastry with your molds.
Separate 1 piece of puff pastry for the base and cut the remaining puff pastry sheets with a smaller mold in the middle. Cut off the egg white.
Separate your egg from the yolk and white.
Brush egg yolk on top of the base puff pastry, egg white on the edges and place your puff pastry on the base.
Brush with egg white again and place the other puff pastry with hole in the middle.
br/> Then poke holes in the bottom with a fork and brush the edges with egg yolk.
Brush the small squares with egg yolk and place all the puff pastry on the baking tray.
Bake in a preheated oven at 200 degrees for 20 – 25 minutes.
To assemble;
Squeeze out the rising base of the puff pastry you have taken out of the oven with the help of a spoon and let your puff pastry cool slightly.
