Pies with fish
Rasstegay is a traditional Russian yeast dough pie. In order for a yeast dough product to be called that, it is necessary to leave a small hole in the top middle open when forming the pie - it is this that creates the impression of an unsewn hole, a famously unbuttoned shirt. The final touch - through the hole left after baking, hot broth or melted butter is poured into the pie. Pies are juicy, rich and very tasty. The most famous version of pies is fish.
Ingredients
Servings from 1 kg. dough will turn out somewhere around 12 pies- any sweet dough
- fish (cod), salt
- onion half rings
- butter
- dill
- egg for greasing pies before baking
- milk - 2 tbsp. l.
Cooking
Step 1
Divide the dough into portioned pieces and roll a small cake out of each.
Step 2
Put a piece of fish and onion on each cake.
Step 3
Roll up the pie, leaving a small opening open. Let stand for about 20 minutes. Then brush with a beaten egg and milk.
Step 4
Bake at 180 degrees for 30 minutes.
Step 5
In the meantime, melt the butter and chop the dill into it.
Step 6
Pour the melted butter into the finished pies through the hole with a teaspoon. Happy tea!