Fish Rasstegay (russian small open pie)
Hello!
Today we will cook the classic dish of Russian cuisine — Rasstegay with fish. Tasty, nutritious and relatively easy.
You can take any fish - walleye, perch, cod, trout, salmon, halibut, pike, although it is better to use the fish with the most fat.
Difficulty: 6/10
Cooking time: 2 hours
Number of servings: 6
Ingredients:
- Fish fillet or mince, 300 gr.
- Onions, 1 PC.
- Eggs, 2 PCs.
- Milk, 240 ml
- Flour, 300 gr.
- Vegetable oil, 2 tbsp.
- Sugar, 1 tsp.
- Salt, 0.5 tsp.
- Yeast, 1.5 tsp dry or 25 gr. fresh
Lightly heat the milk, dilute the yeast and sugar, leave alone for ten minutes, mix with flour, vegetable oil, one egg and salt.
Thoroughly knead the dough and leave to approach for forty minutes in a warm place, covering the bowl with a towel or plate.
For the filling, cut the onion into small cubes and fry in a small amount of vegetable oil for a minute and a half over high heat.
If you have a fillet, pass it through a meat grinder or chop it finely with a knife.
Onions cool, mix with minced, add at the request of dill, salt, pepper to taste. If the fish is low-fat, you can put 30 grams. butter.
When the dough has risen, divide it into six parts.
Make the "boats" from each part, put the filling and glue edges, leaving a hole at the top. Spread on a baking sheet and leave alone for fifteen minutes.
Preheat the oven to 180°C, grease the pies with the yolk of the second egg mixed with a pinch of salt and bake for 25-30 minutes.
Bon appetit!
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