- flour - 2 Cups
- sugar - 1 st. a spoon
- butter - 2 items. spoons
- egg - 1 piece
- dry yeast - 10 Grams
- salt - 0.25 teaspoons
- milk - 0,5 glasses
- large bulb - 1 piece (broth)
- large carrots - 1 piece (broth)
- leeks (only white part) - 1 Piece (broth)
- bay leaf - 1 piece (broth)
- peas of black pepper - 4 pieces (broth)
- Pike perch - 700 Grams (filling)
- butter - 50 grams (filling)
- bulbs - 2 Pieces (stuffing)
- cream - 1 Art. spoon (filling)
- salt and pepper - To taste (filling)
Rasstegay - traditional open Russian pies from an uncomplicated yeast dough with a variety of fillings. A characteristic feature of pies is the presence of a hole from above. Preparation: 1. Prepare the dough. Dilute yeast in warm milk. Add sugar and 1 tablespoon of flour. Stir and leave for half an hour. Add butter at room temperature, egg, remaining flour and salt. Knead the dough. Place the dough in a deep bowl, cover with a kitchen towel and let rise in a warm place for 2.5 hours. Rinse the dough again and put in a warm place for 1 hour. After an hour, knead the dough again. 2. Prepare broth and stuffing. Cut the carrots, onions and leeks into large pieces. Fry in a pan without oil for 5 minutes. Clean, gut and rinse the pike perch. Cut off the tail, head and fins. Separate the flesh from the bones. In a saucepan bring the water to a boil and add the fried vegetables, bay leaf and salt. Bring to a boil, add fish head, tail, fins and ridge. Again bring to a boil, remove the foam, cover and cook over low heat for about 40 minutes. 10 minutes before the end of the cooking time, add the peas of black pepper. Strain the broth through 2 layers of gauze. 3. Cut the filet of pike perch in small pieces. Fry the fish in butter for 3 minutes on each side. Ready fish put on a plate and mash with a fork, putting aside 2 pieces of fish. In the same frying pan and butter, fry the chopped onion until golden brown, for 4 minutes. Put the onions in a bowl, add the mashed fish, cream, salt and pepper to taste. Mix well. From the resulting mixture, form small sausages about 5-6 cm long. Set aside 2 pieces of fish cut into thin slices. Lay out on each sausage 1-2 slices of fish. 4. Preheat the oven to 200 degrees. Form a thick plait from the dough and cut the balls out of the dough. Roll out from each ball a cake 4 mm thick. Put on each cake fish filling. Protect the edges, leaving a hole in the middle. Pour the pies on a baking sheet lined with parchment paper and oiled. Pies should be located at a distance of 5 cm from each other. Allow to stand for 15 minutes, then grease a lightly beaten egg. Bake for 20 minutes. 5. Remove the pies from the oven, cover with a kitchen towel and let stand for 5-7 minutes. After this, pour into the hole of each pie for 1 tablespoon of fish broth. Openings of pies can be decorated with slices of salted or smoked salmon. Lubricate the pies with butter and allow to cool slightly before serving. Serve pies with hot fish broth in a gravy boat.
Servings: 10