Rastegai is a wonderful dish of Russian cuisine. It is very aromatic and tasty, juicy and tender. The most important thing in the recipe for its preparation is the filling, most often fish.
It is necessary
-
- milk 200 ml;
- sugar 2 tbsp. l.;
- yeast (dry) 1 tbsp. l.;
- salt 1 tsp;
- butter 20 g;
- flour 300 g;
- rice 0.5 cups;
- onion 1 pc.;
- vegetable oil 1 tbsp. l.;
- fish fillet 250 g;
- black pepper (ground);
- egg 1 pc.
Instructions
Step 1
Rinse the rice several times, and then boil it until half cooked in salted water. Chop the onion finely and sauté in butter until light golden brown. Cut the fish into cubes.
Step 2
Mix all the filling ingredients well, season with salt and pepper.
Step 3
Dissolve yeast in 100 ml of a little warmed milk, add 1 tbsp. l. flour and sugar. Place in a warm place for 15-20 minutes.
Step 4
Sift flour, add dough, salt, remaining milk and sugar. Mix everything. Add butter and knead the dough well (it should be elastic and not stick to your hands).
Step 5
Cover the resulting dough with a towel and leave warm for about 40 minutes. It should increase in volume at least 2 times.
Step 6
Divide the dough into 10-12 pieces, shape into balls and roll each into a 0.5 cm thick circle. Distribute the filling over the cakes (about 1.5-2 tbsp each).
Step 7
Gently close the pies, moving from opposite sides to the center, leaving a small hole in the middle.
Step 8
Grease a baking sheet with butter and place the pies on it, let stand for 10 minutes. Mix the yolk with 1 tbsp. l. milk or cream and brush over the top of the pies.
Step 9
Preheat oven to 180 C. Bake for about 30 minutes until golden brown.
