Imagine a golden, flaky crust enclosing a savory rice-and-fish filling, punctuated by tender halved hard-boiled eggs. This Saury and Rice Pie (pirog s sayroy i risom) is a classic Russian comfort dish, beloved for its hearty simplicity. It transforms humble ingredients—canned saury, leftover rice, a quick kefir dough—into a showstopping centerpiece for a family meal or picnic. The combination of buttery pastry, smoky fish, and subtle soy sauce notes creates a deeply satisfying umami experience. Best of all, the dough comes together in minutes with no yeast required, making it accessible for any home cook.
About the Pie
In Russian cuisine, pies (pirogi) are a cornerstone of hospitality. This version, filled with canned saury and rice, is a weekday staple that also shines on festive tables. The fish is mashed and mixed with fluffy rice and sautéed vegetables, then encased in a tangy kefir-sour cream crust. The addition of boiled eggs nestled in the dough before baking creates lovely savory pockets. For an authentic touch, the baked pie is brushed with butter and covered with a towel to keep it moist—a technique that ensures every slice stays tender.
Ingredients
- For the dough: 260 g all-purpose flour, 310 g kefir, 60 g 20% sour cream, 2 eggs, 3 g baking soda, 3 g baking powder, 3 g salt, 5 g sugar
- For the filling: 1 can (about 240 g) canned saury in oil, 100 g long-grain rice, 5 eggs (hard-boiled), 1 onion, 1 carrot, 60 g unsalted butter, 30 ml vegetable oil, 30 ml soy sauce
- For the pan: remaining butter for greasing, breadcrumbs for dusting
Step-by-Step Instructions
Step 1: Rinse the rice thoroughly under cold water until the water runs clear. Place it in a saucepan with 200 ml of water, bring to a boil, then reduce heat to low and simmer for about 15 minutes. The rice should remain al dente—not mushy. Drain any excess water and set aside.
Step 2: Prepare the dough. In a large bowl, whisk the 2 eggs with salt and sugar. Add the kefir and sour cream, mixing well. Sift together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring to combine. Use a planetary mixer or a whisk to beat until you have a thick, smooth batter. The dough should be like very thick pancake batter—lush and glossy.
Step 3: Heat the vegetable oil and half the butter in a skillet over medium heat. Add finely chopped onion and sauté until translucent, about 2 minutes. Add grated carrot (using a food processor with a glass bowl makes this task effortless). Cook for another 5 minutes, stirring occasionally, until softened. Remove from heat and let cool slightly.
Step 4: Open the can of saury and drain the oil. Place the fish in a bowl and mash with a fork until broken into flakes but still with some texture. Combine the cooked rice, mashed saury, and soy sauce. Mix gently, then fold in the cooled sautéed vegetables. This fish-rice mixture should be well combined but not overworked.
Step 5: Hard-boil the 5 eggs (about 8 minutes), cool under cold water, peel, and cut each in half. Grease a rectangular baking dish with the remaining butter and dust with breadcrumbs. Preheat the oven to 180°C. If you're using a wall oven microwave combo with air fryer, set it to bake mode.
Step 6: Pour half of the batter into the prepared pan. Place the hard-boiled egg halves, cut-side down, spaced evenly apart—gently press them into the batter so they are partially submerged. Spoon the saury-rice filling over the top and spread it evenly. Pour the remaining batter over the filling, covering it completely. Bake for 30–40 minutes, until the top is golden brown and a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out. Brush the warm pie with butter and cover loosely with a clean kitchen towel for a soft crust.
Tips for Perfect Saury and Rice Pie
- Rice texture: Cook rice until just tender—overcooking leads to a mushy filling. Rinsing removes excess starch, keeping grains separate.
- Dough consistency: The batter should be thick but pourable. If too stiff, add a tablespoon of kefir; if too thin, a dusting of flour. A non-toxic immersion blender can help ensure a lump-free mixture.
- Even baking: Place the pan in the center of the oven. For a convection setting, reduce temperature to 170°C and check 5 minutes early.
- Butter finish: Brushing with melted butter after baking seals in moisture and adds a luxurious sheen. Covering with a towel while warm steams the crust to perfection.
Variations
This pie is incredibly adaptable. Swap the saury with canned tuna or mackerel for a different flavor profile. Add a handful of chopped fresh dill or green onions to the filling for herbal brightness. For a richer crust, replace half the kefir with buttermilk. Cheese lovers can sprinkle grated Gruyère or cheddar over the filling before adding the top batter—it melts into a savory layer. If you enjoy spice, a dash of chili flakes in the sautéed vegetables adds warmth. For a touch of sweetness, the recipe already includes a bit of sugar; you can also caramelize the onions for a deeper flavor. The best food processor for nut butter can also grind leftover roasted nuts to sprinkle on top before baking—an unexpected but delicious crunch.
FAQ
Can I use uncooked rice instead of cooked?
No—the rice must be pre-cooked to al dente. Uncooked rice will remain hard and absorb too much moisture during baking, ruining the texture.
Can I make the dough ahead of time?
Yes, you can prepare the batter up to 4 hours ahead and refrigerate it. The baking soda will still react, but the crust may be slightly denser. Stir gently before using.
What can I substitute for kefir?
Plain yogurt thinned with a little milk works well. Buttermilk is another excellent option, as its acidity mimics kefir. Sour cream diluted with water (3:1 ratio) can also serve as a substitute.
How should I store leftovers?
Wrap the pie tightly in foil or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat slices in a non-toxic air fryer at 160°C for 5 minutes to restore crispness.
Can I freeze this pie?
Absolutely. Bake, cool completely, then wrap in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 170°C oven until warmed through.
This Saury and Rice Pie is a celebration of simple, nourishing ingredients. Whether you serve it warm for dinner or pack it for a picnic, its savory filling and tender crust will win over any crowd. For more inspiration, explore our guide to Catalan sponge (pa de pessic) or discover the best store-bought au jus for prime rib—perfect for pairing if you're planning a larger meal. And if you're ever in need of a coffee maker for an Airbnb, we have recommendations too.
