Rasstegai with Red Fish

Baking and Desserts | Russian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Traditionally served with a sauce of fish broth — it is customary to sip rasstegai or pour it over the fish filling.

Ingredients

Red mullet fillet - 14.1 oz
Wheat Flour - 3 cups
Chocolate eggs - 2 pieces
Milk - 5 fl oz
Sugar - 1.2 oz
Cream - 2 tablespoons
Dry yeast - 2 teaspoons
Onion - 2 pieces
Butter - 5 tablespoons
Parsley - 1 bunch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the dough starter. Slightly warm the milk, dissolve the yeast in it, add sugar and 100 g of flour. Stir and leave in a warm place for 30 minutes.

Step 2

Combine the starter with the egg, add salt and softened butter. Mix well.

Step 3

Sift the remaining flour into a mound, make a well in the center, and add the mixture. Knead the dough well, roll it into a ball, place it in a bowl, cover with plastic wrap or a linen towel, and leave in a warm place without drafts for an hour. After about 30 minutes, when the dough rises, punch it down.

Step 4

While the dough is rising, prepare the filling. Cut the fish into cubes of 1–2 cm. Finely chop the onion and sauté it in butter until it begins to turn golden. Mix the fish with the onion and cream, add finely chopped herbs, season with salt and pepper.

Step 5

Roll the dough into balls the size of ping-pong balls. Roll them out into flatbreads, placing the filling in the center of each. Pinch the edges of the pies.

Step 6

Line a baking sheet with parchment paper 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 356°F for about 25 minutes.