Usuba
Rassteagai with Fish Filling
Traditional Russian open-faced pies filled with a mixture of mackerel, pike perch, and ocean perch. Yeast dough, fragrant fish filling with onions and butter, golden crust after baking.
- Total
- 50 min
- Standard serving
- 349.8 g
Ingredients
Total 9
Instructions
- 1
Step 1
Finely chop the mackerel and onion, mix thoroughly.
- 2
Step 2
Cut the sea bass and pike perch fillets into medium pieces. Salt and pepper to taste.
- 3
Step 3
Divide the dough into 13 equal pieces, roll them into balls. Leave under a towel for 15 minutes to rise.
- 4
Step 4
Sauté the sliced onion in butter until translucent.
- 5
Step 5
Combine mackerel with perch and pike. Roll out dough balls into thin pancakes. Place fish filling, onion, and a piece of butter on each one.
- 6
Step 6
Seal the edges of the dough leaving an open hole in the center. Form the rassteegai with perch and pike separately.
- 7
Step 7
Brush the rastegai with a mixture of milk and egg yolk for a golden crust.
- 8
Step 8
Bake the first batch at 200 °C for 20–25 minutes. While it bakes, the second batch will be rising. Bake the second batch for 20–25 minutes as well. After baking, brush the piroshki with melted butter.
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