A rice and egg pie made from ready-made yeasted puff pastry is a true ode to home coziness and culinary comfort. This simple recipe featuring a classic rice, egg, and scallion filling is upgraded with a delightful bonus—stretchy mozzarella, turning a familiar dish into an exquisite treat. Unlike standard puff pastry, the yeasted variety requires proofing time to ensure the crust becomes incredibly fluffy and airy. The aroma of fresh baking filling the house and the golden lattice on top make this pie a welcome guest at any table, especially when served alongside a hot cup of chicken broth.
Appetizing homemade pie with a golden crust and a juicy filling of rice, eggs, and fresh scallions.
Ingredients
- 1 sheet of yeasted puff pastry (about 12x25 cm / 5x10 inches)
- 200 g (1 cup) cooked white rice
- 3 large chicken eggs
- small bunch of scallions (green onions)
- 50 g (1.8 oz) mozzarella cheese
- pinch of salt, all-purpose flour for dusting
How to Make the Savory Rice and Egg Pie
Dust a cutting board with all-purpose flour, lay out a sheet of frozen yeasted puff pastry (croissant dough), cover with plastic wrap, and let it rest for 30 minutes. If your kitchen is warm, the dough will thaw and double in size. If the temperature is below 20°C (68°F), it will take a little longer.
Gently roll out the thawed pastry dough in a single direction to preserve its delicate structure.
Pour the rice into a saucepan, rinse thoroughly with cold water, and drain through a fine-mesh sieve. Return the rice to the pot, cover with water in a 1:1 ratio, and season with salt to taste. Bring to a boil, cover with a lid, and simmer for 10 minutes. Once done, leave the cooked rice in the covered pot for another 10 minutes to steam.
Boil the rice until tender and let it rest under the lid to achieve the perfect fluffy texture.
Transfer the cooked rice to a mixing bowl and let it cool completely to room temperature. The filling for this pie must be completely cold before assembling.
Transfer the rice to a mixing bowl and let it cool completely—this is crucial for a great filling.
Hard-boil 2 eggs, chop them finely, and fold them into the cooled rice. Set aside 1 remaining raw egg—you will need it later for the egg wash.
Add finely chopped hard-boiled eggs to the cooled rice.
Finely chop a small bunch of scallions (green onions) and fold them into the rice and egg mixture.
Fresh scallions add a wonderful aroma and a pop of bright color to the pie filling.
Cut the fresh mozzarella into small cubes and stir them into the filling.
The mozzarella cubes will melt beautifully during baking, making the filling rich and stretchy.
Season generously with salt and freshly ground black pepper to taste, then mix everything together thoroughly.
Thoroughly mix all the ingredients, seasoning generously with salt and pepper to taste.
Once the dough has risen, gently roll it out in a single direction on your floured board. Spoon the filling onto one half of the pastry, leaving a 1 cm (about ½ inch) border around three sides.
Spread the filling evenly over one half of the pastry dough, leaving the edges completely clear.
Score the empty half of the dough frequently. You can use a sharp knife or a lattice dough cutter to create a beautiful, symmetrical grid pattern.
A lattice roller cutter easily creates a beautiful, even grid pattern on the top pastry layer.
Crack the remaining egg into a small bowl and whisk it lightly with a fork. Brush this egg wash along the outer perimeter of the dough surrounding the filling.
Brush the edges with beaten egg to ensure the pie seals tightly and the filling stays inside.
Fold the scored half of the dough over the filling, gently stretching it so the patterned lattice opens up. Seal the pie by crimping the edges together all the way around using the tines of a fork.
Fold the patterned dough over the filling and firmly press the edges together using a fork.
Line a baking sheet with parchment paper and carefully transfer the pie onto it. Brush the top generously with the remaining egg wash. Let the pie rest in a warm spot for 30–40 minutes to proof. Meanwhile, preheat your oven to 200°C (400°F).
Transfer the pie to a baking sheet and let it rise slightly before putting it in the oven.
Slide the pie into the preheated oven and bake for about half an hour, or until deeply golden brown. Exact baking times may vary slightly depending on your oven’s quirks.
Bake until the crust turns a deep, beautiful golden brown and becomes wonderfully crispy.
Serve this magnificent savory rice and egg pie immediately—it is absolutely spectacular while still piping hot. Enjoy!
The finished savory pie looks absolutely stunning and is ready to be served hot.
You can easily adapt this rice and egg pie to your preferences: if you use regular non-yeasted puff pastry, the cooking time will be shorter as it won't require proofing. To make the filling even more exciting, try folding in some sautéed mushrooms or swapping the mozzarella for a sharper cheese variety. It is best served warm, when the cheese inside is still gooey and the pastry maintains its delicate crispness. If you happen to have leftovers, wrap them tightly in foil and store them in the fridge. To bring back that freshly baked taste, simply reheat the pie in the oven at 180°C (350°F) for 5 to 7 minutes—this will restore the crust's crunch and the filling's tender texture. Don't be afraid to play around with shapes: instead of one large pie, you can form individual hand pies that are perfect for a picnic or a quick snack.
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