Recetas

Recipe of Rasstegai, traditional Russian open-faced pies, typically filled with fish, meat, or mushrooms. Their distinctive feature is the small “window” on top, which reveals the filling and allows adding broth during baking or serving. Popular in old Russian cuisine, Rasstegai are often enjoyed with soup or tea, offering a hearty and flavorful experience.

Cooking Time:
2 hours

Ingredients:

• 4 cups all-purpose flour
• 1½ tsp dry yeast
• 1 cup warm milk
• 2 tbsp sugar
• ½ tsp salt
• 1 large egg
• 2 tbsp butter (melted)
• 10 oz fish fillet (e.g., pike, salmon)
• 1 medium onion, finely chopped
• 2 tbsp butter (for filling)
• Salt and pepper, to taste
• 1 egg yolk + 1 tbsp milk (for egg wash)

Recipe:

1. Dissolve yeast and sugar in warm milk; let sit until foamy (10 minutes).
2. Add melted butter, egg, and salt. Gradually mix in flour until a soft dough forms. Knead for 10 minutes.
3. Cover and let rise in a warm place for 1 hour.
4. Prepare filling: finely chop fish and onion, mix with butter, salt, and pepper.
5. Preheat oven to 375°F. Line a baking sheet with parchment.
6. Divide dough into equal balls (about 10). Roll each into an oval, place filling in the center, pinch the sides but leave an opening at the top.
7. Arrange on the sheet, brush with egg wash.
8. Bake for 25–30 minutes until golden. Optionally, pour hot fish broth into the openings before serving.