Savory 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.
2 hr 30 min cooking time10 servings12 ingredients
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
- 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.
Keep cooking
in the app.
From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.
