RASSTEGAI (TRADITIONAL RUSSIAN FISH PIE)
Ingredients for the pastry
400 grams flour
1 Tbsp of fresh yeast or 2 tsp of dry yeast
170 ml milk
2 eggs
2 Tbsp butter
2 Tbsp sugar
A pinch of salt
1 egg for the egg wash
Ingredients for the filling
500 grams salmon fillet (or another type of fish)
(I used 3 tins of shredded Tuna)
2 Tbsp butter
2 Tbsp cream or milk
½ onion
1 bunch of parsley
A pinch of salt and pepper
First prepare the dough. Gently heat the milk and dissolve the yeast in it, add the sugar, 100g of flour, stir and leave to sit in a warm place for 30 minutes.
Add the egg, salt and softened butter to the resulting mixture and mix well.
Sift the remaining flour, make a well in it and put the dough in the indentation. Then, carefully knead the dough, roll it into a ball, place into a bowl, cover it with cling film or a linen towel and leave it for an hour in a warm place. After about 30 minutes, knock down the dough to remove the air.
While the dough is rising, prepare the stuffing. Cut the fish into small cubes or thin strips. Finely chop the onion and fry it in butter until golden brown. Mix the fish with the onions, add the milk, finely chopped parsley and the salt and pepper.
Form the dough into balls and then roll them into flat rounds (the size can vary according to your preference. Place the stuffing into the center. Pinch the edges of the pastry together, making a boat shape. Leave a small hole in the middle.
Cover a baking sheet with parchment and brush butter over it. Place the rasstegai on the sheet and brush with beaten egg. Bake for 25 minutes at 175 degrees Celsius (350 Fahrenheit).
Serve your rasstegai with fish broth, pouring the broth into the hole in the middle of the pie right before eating.
Recipe posted by Adam Cloete
Photo: Adam Cloete
