Rastegai are traditionally Russian pies with an open center made from very tender dough with a juicy filling. Cooked pies with meat will be appreciated by the whole family, because it is simply impossible to tear yourself away from them.
It is necessary
- - flour 500 g;
- - dry yeast 1 sachet;
- - milk 300 ml;
- - butter 100 g;
- - eggs 4 pcs;
- - onions 2 pcs;
- - minced meat 650 g;
- - meat broth 200 g;
- - salt.
Instructions
Step 1
Take flour and sift it through a sieve to keep the dough fluffy. Add 1 bag of yeast.
Step 2
Pour 250 ml of warm milk into the flour. Stir gently, then add 150 g butter, a couple pinches of salt and one egg. Knead the dough, place it in a container, cover with a napkin or towel on top. Leave for about 1-1.5 hours for the dough to rise.
Step 3
Now you need to cook the minced meat. To do this, take onions, chop them finely and fry them lightly. Then add the minced meat and fry for about 15 minutes more.
Step 4
Hard boil 3 eggs, peel and chop very finely. Combine eggs with minced meat and lightly salt.
Step 5
Make pies from the dough. To do this, roll out the dough in a thick layer and divide it into about 18-20 pieces. Form each part into small balls and then use your hands to make cakes from them, the thickness of which should be about 5 mm.
Step 6
Place the filling on each cake, having previously rolled it into a roller. Pinching, join the edges of the cake, and leave the middle open.
Step 7
Let the sculpted pies stand for about 10 minutes, after placing them on a greased baking sheet.
Step 8
Beat the egg and 50 ml of milk with a mixer. Grease the pies with the resulting mixture, and then place in the oven (temperature - 180 degrees, time - 25 minutes).
Step 9
To make the pies soft, you can brush them immediately after cooking with a brush dipped in water. Cover with a napkin or towel for a few minutes. Next, pour about 20 ml of hot meat broth into each pie and transfer to a nice plate. It is better to serve the pies hot.
