Fish pies
8 servings
50 minutes
Rasstegai with fish is a traditional Russian dish that carefully preserves the culinary traditions of past centuries. They are distinguished by their special shape—an open top that keeps the dough airy and the filling juicy. The recipe uses three types of fish: fatty mackerel, tender pike perch, and aromatic sea bass, creating a rich and intense flavor. A light onion marinade adds a spicy note, while butter makes the filling soft and melt-in-your-mouth. These pies were traditionally served with fish soup or meat broth, but today they pair wonderfully with any hot soups or as a standalone dish. The aroma of freshly baked dough with a golden crust and tender fish inside turns rasstegai into a true celebration of taste!
1
Marinate mackerel with onion. Finely chop the onion and mackerel and mix thoroughly.
- Mackerel: 250 g
- Onion: 2 pieces
2
Cut the perch and pike into medium pieces. Season with salt and pepper to taste.
- Sea perch (redfish): 250 g
- Pike-perch (zander) fillet: 250 g
3
Cut the dough into thirteen equal pieces and roll them into balls. Let the balls rise under a towel for 15 minutes.
- Yeast dough: 1.3 kg
4
Sauté the onion in a mixture of butter and vegetable oil until translucent.
- Onion: 2 pieces
- Butter: 200 g
5
Add mackerel to the other fish to share its fatness. Then form pancakes from the balls. Top with fish, onion, and a piece of butter.
- Mackerel: 250 g
- Pike-perch (zander) fillet: 250 g
- Sea perch (redfish): 250 g
- Onion: 2 pieces
- Butter: 200 g
6
Seal it in a way that leaves a hole in the middle. Form the rasstegai with perch and pike separately.
7
Brush the rasstegai with a mixture of milk and yolk for more browning.
- Milk: 1 tablespoon
- Chicken egg: 1 piece
8
Place the first batch in the oven at 200 degrees for 20-25 minutes. Meanwhile, the second batch will rise. Place the second batch in for another 20-25 minutes. After cooking, brush the rasstegais with melted butter.
- Butter: 200 g
