Russian

Rasstegai

These Russian open-topped fish pies have soft yeast dough wrapped around a juicy salmon-and-rice filling. Just before serving, a spoonful of hot fish broth is poured into the opening, as is traditional with rasstegai.

Ingredients

• All-purpose flour220g
• Warm milk100ml
• Active dry yeast1 tsp
• Sugar1 tsp
• Salt3/4 tsp, divided
• Unsalted butter, melted35g, divided
• Egg, beaten1 large
• Salmon fillet or pike-perch fillet, skinless200g
• Cooked short-grain rice1/3 cup
• Yellow onion, finely chopped1 small
• Fresh dill, chopped1 tbsp
• Ground black pepper1/4 tsp
• Fish stock, hot1/4 cup

Method

1. Stir the warm milk, yeast, and sugar together in a bowl and let stand for 10 minutes until foamy.
2. Add the flour, 1/2 teaspoon salt, 20g melted butter, and half of the beaten egg, then knead for 8 to 10 minutes until the dough is smooth and elastic.
3. Cover the dough and let it rise in a warm place for 1 hour, or until doubled.
4. Melt the remaining 15g butter in a small pan and cook the onion over medium-low heat for 6 to 8 minutes until soft but not browned.
5. Cut the fish into small pieces and mix it with the cooked rice, softened onion, dill, remaining 1/4 teaspoon salt, and black pepper.
6. Punch down the dough and divide it into 2 equal pieces.
7. Roll each piece into an oval about 18 cm long and place half of the filling down the center of each oval.
8. Lift the long edges of each oval over the filling and pinch the ends and seams together, leaving a neat opening along the center so the filling remains visible.
9. Place the rasstegai on a parchment-lined baking sheet, cover loosely, and let them proof for 20 minutes.
10. Heat the oven to 200°C.
11. Brush the dough with the remaining beaten egg, keeping the filling exposed.
12. Bake for 22 to 25 minutes until the pastry is deep golden and the fish is cooked through.
13. Spoon 1 to 2 tablespoons of hot fish stock into the opening of each rasstegai and let them rest for 3 minutes before serving.

Common questions