Savoury pastry

Rasstegai Fish Pies

Rasstegai are open-topped yeast pies filled with salmon and rice, with hot fish stock spooned through their openings after baking.

What you’ll need

• flour: 600 g
• milk: 300 ml
• butter: 120 g
• active dry yeast: 8 g
• salmon fillet: 600 g
• rice: 180 g
• egg: 1 pc
• fish stock: 300 ml
• yellow onion: 150 g
• sugar: 25 g
• fine salt: 10 g
• black pepper: 3 g

How to make it

1. Warm the milk to 35-38°C/95-100°F, dissolve the yeast and sugar, and stand for 5 minutes. Add 90 g melted and cooled butter, 7 g salt, and the flour and form a soft dough.

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