Rasstegai

Ingredients  
 
1 pike-perch
 5 tbsp. vegetable oil
 a little bit grated cheese
 2-3 potatoes
 
Way of cooking
    
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.