Red Fish Pies
4 servings
120 minutes
Rasstegai with red fish is a traditional dish of Russian cuisine that originated in the 19th century. These small open pies are famous for their juicy filling and airy dough. Their name comes from the word 'rasstёgnuty', as the top of the pie remains open, allowing the filling to retain its tenderness. The taste of rasstegai is a harmony of creamy dough and aromatic red fish, complemented by onions and herbs. They are perfect as a standalone dish or an addition to fish soup (ukha). The golden crust, tender filling, and subtle creamy aroma make them a true decoration for any table.
1
Prepare a starter for the dough. Slightly warm the milk, dissolve the yeast in it, add sugar and 100 g of flour. Mix and leave in a warm place for 30 minutes.
- Milk: 170 ml
- Dry yeast: 2 teaspoons
- Sugar: 35 g
- Wheat flour: 3 glasss
2
Mix the starter with the egg, add salt and softened butter. Stir well.
- Chicken egg: 2 pieces
- Salt: to taste
- Butter: 5 tablespoon
3
Sift the remaining flour into a mound, make a well and add the mixture. Knead the dough well, shape it into a ball, place it in a bowl, cover with plastic wrap or a linen cloth and leave it in a warm place without drafts for an hour. After about 30 minutes, when the dough has risen, punch it down.
- Wheat flour: 3 glasss
4
While the dough rises, prepare the filling. Cut the fish into 1-2 cm cubes. Finely chop the onion and sauté in butter until it starts to turn golden. Mix the fish with the onion and cream, add finely chopped herbs, salt, and pepper.
- Red fish (salmon) fillet: 400 g
- Onion: 2 pieces
- Butter: 5 tablespoon
- Cream: 2 tablespoons
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
5
Roll dough into balls the size of ping-pong balls. Flatten them into discs, placing filling in the center of each. Pinch the edges of the pie.
6
Line a baking sheet with parchment and grease it with butter. Place the rasstegai on it and let them rise for 15-20 minutes. Then brush the pies with beaten egg for a golden crust. Bake the rasstegai in a preheated oven at 180 degrees for about 25 minutes.
- Butter: 5 tablespoon
- Chicken egg: 2 pieces
