Rassteigai
14 servings
120 minutes
Rassteigai is a traditional Russian pie of a certain shape: an oblong boat with a hole at the top, from which various fillings are visible. You can cook rasstegai with anything. In this recipe, salmon fillet and boiled rice are used as fillings , which support each other well under any circumstances. This rasstegai is good to serve with fish soup or broth. If you don't have salmon on hand, you can use any other available fish.
1
Mix warm water and 250 ml of warm milk with sugar and yeast. Let it sit for 5 minutes.
- Water: 250 ml
- Milk: 280 ml
- Sugar: 25 g
- Dry yeast: 7 g
2
Add 0.5 teaspoon of salt, half the flour, and 50 ml of vegetable oil, mix until smooth, then gradually add the flour and knead into elastic dough.
- Salt: to taste
- Wheat flour: 900 g
- Vegetable oil: 100 ml
- Wheat flour: 900 g
3
Transfer the dough to a clean bowl, cover with plastic wrap, and place in a warm spot for 40 minutes.
4
Heat vegetable oil in a pan. Fry the chopped onion until soft.
- Vegetable oil: 100 ml
- Onion: 100 g
5
Then add the fish cut into small cubes and fry for a couple of minutes. The fish should not be fully cooked.
- Salmon fillet: 1200 g
6
Mix the fish with boiled rice and chopped dill. Add salt and pepper.
- Boiled rice: 150 g
- Dill: 50 g
- Salt: to taste
- Ground black pepper: to taste
7
Knead the dough and divide it into equal parts. Roll each part into a round flatbread.
8
Place the filling on it and seal the edges of the dough into a pie, leaving the center open.
9
Beat the egg with the remaining milk. Transfer the rasstegai to a baking sheet lined with parchment paper and brush them with the egg mixture.
- Chicken egg: 1 piece
- Milk: 280 ml
10
Send to the oven preheated to 180 degrees for 30-35 minutes.