Oven-baked smazhenka with cheese, rice, and herbs is essentially a Belarusian pizza. It is a shallow, open-faced pie typically filled with whatever ingredients you have on hand. Smazhenka, or 'smazhan', is a simple Belarusian pastry familiar to many from their student days, much like the famous bouillon hand pies in St. Petersburg. The filling can be absolutely anything—ground meat sautéed with onions and vegetables, potatoes with fried sausage, hot dogs, eggs and cheese, or, as in this recipe, rice, cheese, and green onions. The dough for a smazhenka is yeast-based, similar to belyashi (fried meat pies); it is enriched and quite soft. We use pre-cooked ingredients for the filling because these pies bake incredibly fast. Sized at 15 to 18 centimeters (6-7 inches), a smazhenka makes a hearty pie for one or two servings.
The golden crust and tender filling make this smazhenka an ideal dish for a family lunch or dinner.
For the dough (makes 4 pies)
- 500 g (about 4 cups) wheat flour
- 1 1/2 teaspoons instant yeast
- 1 teaspoon salt
- 1/2 tablespoon sugar
- 60 g (4 tablespoons) butter or margarine
- 330 ml (about 1 1/3 cups) milk
For the filling
- 150 g (3/4 cup) short-grain rice
- 1 carrot
- 1 onion
- 50 g (3 tablespoons) tomato puree
- 1 egg
- 60 g (about 1 cup) green onions
- 30 g (about 1 cup) parsley or cilantro
- 100 g (1 cup) firm cheese
- salt, black pepper, and vegetable oil
How to Make Oven-Baked Smazhenka with Cheese, Rice, and Herbs
Prepare the dough. Combine wheat flour with instant yeast. In warm milk, dissolve the salt and granulated sugar. Pour the flour onto your work surface, make a well in the center, and pour in the milk mixture, followed by melted and cooled butter or margarine. Knead into a smooth dough, then place it in a warm spot for 2 hours. After an hour, punch it down and let it rise again. Divide the finished dough into 4 equal portions.
After proofing, the dough becomes very soft and elastic, making it a joy to work with.
Take a small cast-iron skillet, lightly grease it with vegetable oil, and place a portion of the dough inside. Spread it out so that it fully covers the bottom and forms a rim up the sides. The dough is soft and very forgiving to work with. For smazhenkas (Belarusian open-faced pies), you need small pans with raised edges; the soft dough and loose filling require a sturdy crust to hold their shape.
Form high edges so the juicy filling stays securely inside during baking.
For the filling, cook the short-grain rice: add the grains to a pot, pour in 250 ml (about 1 cup) of cold water, bring to a boil, and simmer for 12 minutes. Separately, sauté finely chopped onion and grated carrot with tomato puree in vegetable oil. Add this mixture to the pot with the cooked rice, mix thoroughly, and season with salt to taste.
Rice mixed with sautéed vegetables and tomato puree is almost a meal on its own and forms the heart of the pie.
Once the rice has cooled slightly, fold in a chicken egg.
A chicken egg binds all the ingredients together so the filling won’t fall apart when sliced.
Stir in finely chopped green onions.
Green onions add a burst of freshness and a mild kick to the filling.
Add finely chopped fresh cilantro or parsley. Mix everything thoroughly, taste, and adjust salt and black pepper to your liking.
Fragrant cilantro or parsley will infuse the dish with a vibrant aroma and bright, summery notes.
Divide the filling into four equal parts. Spoon one portion onto the dough base and spread it out in an even layer.
Spread the rice mixture evenly, making sure it stays within the prepared dough borders.
Sprinkle the top with grated cheese. Any firm cheese will work, even Parmesan.
A generous layer of cheese will melt into that mouthwatering, stretchy crust that everyone loves about a smazhenka.
Preheat your oven to 200°C (400°F). Place the skillet in the center of the preheated oven and bake for 20 to 25 minutes. The dough is relatively thin, and the filling is warm and practically fully cooked, so this smazhenka with cheese, rice, and herbs will bake quickly. Keep in mind that exact baking times may vary depending on your oven.
The dish is ready! Let the smazhenka rest in the pan for a couple of minutes to allow the filling to set before slicing.
Serve your oven-baked smazhenka with cheese, rice, and herbs piping hot, while the cheese crust is still stretchy and aromatic. This dish pairs beautifully with fresh smetana (sour cream) or a light vegetable salad. If you feel like experimenting, try folding some smoked meats or mushrooms into the filling—it will give the pie a whole new depth of flavor. A smazhenka holds up perfectly the next day; simply warm it slightly in the microwave or in a covered skillet on the stove.
To ensure your dough always turns out fluffy, make sure you let it proof properly in a warm, draft-free spot. The secret to a perfect filling lies in the balance of seasonings—do not skimp on fresh herbs, as they are what makes this pie so incredibly comforting and homey. Store any leftovers in an airtight container in the refrigerator for up to two days, though experience shows this treat disappears from the table in a flash!
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