Rasstegai (small open pie with filling) |
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| Ingredients |
Way of cooking |
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1 pike-perch
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Make a yeast dough. When it is ready, divide it into small portions. Roll out these small balls of dough and put some stuffing in the center. If you are using a fish stuffing, you may put small pieces of salmon or other cooked fish on the top. Pinch up the edges of the dough around the filling to make round or oval pies, leaving the center uncovered. Put the rasstegai on a baking tray greased with butter and leave in a warm place. As soon as they are ready, grease with egg yolk and bake in the oven. For the fish filling take 250 grams of freshwater fish fillets and bake in the oven or steam for 15-20 minutes. Chop the fish. Heat some flour with melted butter, and add the juice from the cooked fish and 100 grams of finely chopped onion, and cook slowly for 10-15 minutes, until you have a sauce the consistency of thick sour cream. Mix one part of fish and one part of boilled rice, add chopped parsley and dill, pepper and salt. Filling can be made of minced meat, from boiled eggs or from mushrooms. |
| Comments |
You can take any other fish. You can get other taste if you add some sour cream in the middle of baking. |
You can find these and much recipes an d you can learn more about national Russian and Ukrainian cooking traditions from the books which are listed on the "Books with Russian and Ukrainian cooking recipes" page. All these books can be bought from Amazon.com shop - fast and secure. |
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