Prep time
1 h. 30 min.
Cooking time
25 min.
Serves
10
Cuisine
Russian
Difficulty
Categories
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About this recipe
Discover the world of homemade baking with these delightful fish pies! The tender, melt-in-your-mouth yeast dough pairs perfectly with a juicy filling of pink salmon and pollock, sautéed with aromatic onions. These golden pastries, with their appetizing opening on top, will become a true centerpiece for your table and provide unforgettable moments of enjoyment. They are ideal for tea time or as a satisfying snack.
Ingredients list
Total ingredients: 11
Serves:
Butter 82.5% - 125 g
For dough:
Yeast dry high-speed Saf-moment - 11 g
Egg - 1 pcs.
Water - 50 ml
Milk 0.5% - 50 ml
Salt - 1 g
Wheat flour of the highest grade - 350 g
Sugar - 30 g
For filling:
Pink salmon (fillet) - 400 g
Pollock (fillet) - 350 g
Onions 2 pcs. - 350 g
Nutrition facts
Serves:
🥓
Fat
137г
🍚
Carbohydrates
315г
🥩
Proteins
182г
🔥
Kcal
Daily values
Preparation steps
Step 1
Roll out each ball of dough into a circle about 8 cm in diameter. Place 40-45 g of fish filling in the center of each circle. Carefully form a pie, pinching the edges with a "braid" on two sides, but leaving a small opening in the middle – this is the distinctive feature of расстегаи (open-top pies).
Step 2
Transfer the shaped patties to a baking sheet lined with parchment paper. Cover them with a towel and let them proof for 15-20 minutes, allowing them to rise slightly and become even fluffier.
Step 3
Preheat the oven to 180°C on convection mode. Brush the pies with beaten egg to give them an appetizing golden crust. Bake the rasstegai for 20-25 minutes, until they are golden brown. After baking, let them cool on a wire rack for 5-10 minutes before serving, so they can rest a bit and become even more delicious.
For dough:
Step 1
Let's begin the test. In a large bowl, combine water, milk, egg, yeast, salt, and sugar. Then, add flour and softened butter (75g). Thoroughly mix all ingredients and knead the dough for 7-8 minutes until it becomes smooth and elastic.
Step 2
Cover the dough and let it rise at room temperature for 1 hour. During this time, the dough should double in size. If the room is cool, you can use induction heating, setting the temperature to 26 degrees, to speed up the process.
Step 3
Divide the risen dough into equal pieces, 60g each. Gently roll each piece into a ball, trying not to use flour so that the dough does not dry out and remains tender.
For filling:
Step 1
Start by preparing the aromatic filling. Peel the onion and finely dice it or chop it in a food processor until crumbled. Sauté the onion in 50g of butter until soft and golden, seasoning lightly with salt. Remember to stir occasionally to prevent the onion from burning.
Step 2
Transfer the fried onions to a plate and allow them to cool completely to room temperature. This is an important step to preserve the texture of the filling.
Step 3
Prepare the fish: remove the skin and bones from the fillet, then cut it into small cubes. Combine the diced fish with the cooled onion, mix thoroughly, and season with salt and freshly ground black pepper to taste. Cover the filling with plastic wrap and refrigerate until ready to assemble the pies, allowing it to marinate and chill.
Enjoy your meal!
Follow the instructions step by step