Red Fish Rasstegai

Name: Red Fish Rasstegai
Yield: 10
Ingredients: eggs 2; milk 150 ml; butter 100 g; sugar 1 tsp; dry yeast 10 g; salt 1 tsp; flour 400-450 g; red fish fillet 300 g; onion 150 g; cream 100 ml; butter

Amazing rasstegai with a juicy filling and soft dough. This set of ingredients makes 10-15 pieces.

Total cooking time: not set
Number of servings: 10
Recipe difficulty: 4 / 5

Nut free Halal Kosher

Ingredients

for 10 servings

eggs 2
milk 150 ml
butter 100 g
sugar 1 tsp
dry yeast 10 g
salt 1 tsp
flour 400-450 g
red fish fillet 300 g
onion 150 g
cream 100 ml
butter

Instructions

Preparing the dough

Step 1 of 20

Warm the milk (it is important that it be warm, not hot). Stir in the sugar.

Step 2 of 20

Add the yeast.

Step 3 of 20

Add 100 g of flour. Mix, cover with a towel or napkin, and leave in a warm place.

Step 4 of 20

The starter should double in size (this took about 30 minutes for me).

Step 5 of 20

Combine the starter with the eggs.

Step 6 of 20

Add salt and mix.

Step 7 of 20

Add the butter.

Step 8 of 20

Mix.

Step 9 of 20

Add all the remaining flour. Knead the dough, cover with a napkin or towel, and leave in a warm place.

Step 10 of 20

The dough should rise well (this took about 30 minutes for me).

Preparing the filling

Step 11 of 20

Finely chop the onion.

Step 12 of 20

Cut the fish into small pieces.

Step 13 of 20

Sauté the onion in butter.

Step 14 of 20

Add the fish to the onion.

Step 15 of 20

Season with pepper and salt, and fry.

Step 16 of 20

Pour in the cream. Simmer for 10–15 minutes. Let it cool.

Step 17 of 20

Form patties from the dough.

Step 18 of 20

Place the filling inside.

Step 19 of 20

Shape the rasstegai.

Step 20 of 20

Line a baking pan with parchment paper or grease it with butter. Place the pieces and let them proof. Put them in an oven preheated to 180 degrees. Bake for 20–25 minutes.