Oven-Baked Hand Pies with Rice and Egg
Soft, fluffy, and filled with a hearty filling, perfect for the whole family. Who could refuse delicious hot oven-baked hand pies with rice and egg? They are made from the simplest ingredients that everyone has at home. The dough is so easy that even a beginner can handle it.
Updated : 18 March, 2026
Easy
More than 1 hour.
Ingredients
350 grams
Wheat flour
175 milliliters
Water
1
Eggs
2 tablespoon
Vegetable oil
1 teaspoon
Dry yeast
1.5 tablespoon
Sugar
0.5 teaspoon
Salt
1 sluoksnis
0.5 cup
Rice
2
Eggs
2 teaspoon
Butter
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake hand pies with rice and egg in the oven? Prepare all the necessary ingredients. This amount makes about 12 small hand pies.
Step 2
How do you make the dough for delicious yeast hand pies? First you need to activate the yeast. Take a bowl and pour in warm water at about 37-39°C (99-102°F). Hotter water will kill the yeast, which are living organisms. In cold water they simply will not wake up. Add a couple of spoonfuls of flour to the water and stir. Add the yeast and whisk.
Step 3
Cover the bowl with a towel and leave it for 15-20 minutes. During this time, a foamy cap should appear on the surface of the water - that means the yeast is active, has awakened, and is ready to work. If that does not happen, use different yeast, because the dough will not rise with this batch.
Step 4
Sift the flour through a sieve into another bowl. Sifting adds air to the flour, which makes the baked goods softer and fluffier. Do not skip this step, especially when making yeast dough.
Step 5
Add the salt and sugar to the flour and mix.
Step 6
Lightly beat the egg in a separate cup with a fork and pour it into the flour. Add the vegetable oil there as well.
Step 7
Add the yeast starter last. Knead the dough. First, simply mix it with a spoon. When that becomes difficult, switch to using your hand. It is convenient to do this right in the bowl. Do not add more flour - the dough will be sticky, but that is how it should be. It will stay soft in the finished pastry. It is better to wear a glove. Or knead the dough with a mixer fitted with special attachments.
Step 8
When the dough becomes smooth and uniform, gather it into a ball and place it in a clean bowl. Cover the bowl with a towel or plastic wrap and place the dough in a warm spot to rise for 1 1/2 to 2 hours. Because flour varies from one manufacturer to another, you may need a little less or a little more.
Step 9
How do you make the filling for the hand pies? Boil the eggs ahead of time. It is better to use round-grain rice, not parboiled rice.
Step 10
Rinse the rice well in several changes of water until the water runs clear. Then pour cold water over the rice in a 1:1.5 ratio, one part rice to one and a half parts water, and place it over high heat. As soon as the water boils, reduce the heat to low. Cook the rice for 15 minutes with the lid on. Then turn off the heat. Do not open the lid. Leave the rice to stand for another 15 minutes.
Step 11
After 15 minutes, add the butter to the warm cooked rice. Stir.
Step 12
Peel the hard-boiled eggs and chop them with a knife.
Step 13
Add the eggs to the rice. Salt to taste. Mix. The filling is ready.
Step 14
The dough should double in size.
Step 15
Punch it down and gather it into a ball again.
Step 16
Place the dough on a work surface dusted with flour. Knead it briefly.
Step 17
Roll the dough into a log and divide it into 12 equal parts.
Step 18
Round each piece. To do this, gather the edges into the center like a little bundle, turn it seam-side down, and roll it lightly to form a ball.
Step 19
Roll each ball into a circle about 5 mm thick, about 1/5 inch. Place 1 tablespoon of filling in the center.
Step 20
Pinch the edges of the hand pie closed. If desired, shape the seam decoratively.
Step 21
Shape all the hand pies this way. Place them on a baking sheet lined with baking paper. I placed mine too close together. It is better to divide them between two baking sheets and leave more space between them - the hand pies will grow a lot.
Step 22
Cover the baking sheet with a towel and leave the hand pies to proof for 15-20 minutes.
Step 23
Preheat the oven to 180°C (350°F), top-and-bottom heat. Bake the hand pies for about 25 minutes until golden. Cool the hot hand pies on a rack. The time is approximate, so rely on the characteristics of your oven.
Author note
Share the recipe
