Ingredients
For the Rice Filling:
2 cups long-grain rice (washed and soaked for 30 minutes)-480g
2 tablespoons butter or olive oil -30g
1 medium-sized onion, finely chopped
1/4 cup dried apricots, chopped-60g
1/4 cup raisins or currants-60g
1/4 cup slivered almonds or pine nuts (optional)-60g
1/2 teaspoon ground cinnamon-2.5g
1/4 teaspoon ground allspice-1.2g
Salt and pepper, to taste
For the Pastry:
1 sheet of puff pastry or homemade pie dough
1 egg yolk, beaten (for brushing)
For Garnish:
Roasted chestnuts or caramelized onions (optional)
Instructions
Step 1: Prepare the Tea-Flavored Rice
Heat the butter or olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the dried apricots, raisins, and nuts (if using). Cook for 2-3 minutes to release their aroma. Add the rice and stir until the grains are well-coated with oil. Pour in the brewed tea and add the cinnamon, allspice, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes or until the rice absorbs all the liquid. Remove from heat, fluff the rice with a fork, and set aside to cool slightly.
Step 2: Assemble the Rice Pie
Preheat your oven to 180°C (350°F). Grease a round or square baking dish. Roll out the puff pastry or pie dough to fit the size of the dish, leaving enough overhang to cover the top. Line the dish with the pastry and spoon the black tea seasoning mixture into the crust. Fold the overhanging pastry over the rice to partially cover it. If desired, roll out a second layer of pastry to fully cover the top and seal the edges. Brush the pastry with the beaten egg yolk for a golden finish.
Step 3: Bake the Pie
Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp. Let the pie cool slightly before slicing.
Step 4: Garnish and Serve
Garnish the pie with roasted chestnuts or caramelized onions for added flavor and texture.