Rasstegai with meat

Name: Rasstegai with meat
Total time: 2 h 50 min
Yield: 8
Cuisine: European, Russian, Soviet
Ingredients: Wheat flour for baking - 260 g; Milk - 200 g; Dry yeast - 11 g; Butter - 100 g; Sugar - 25 g; Salt - 3.5 g; Homemade minced meat - 400 g; Onions - 80 g; Vegetable oil - 34 g; Salt - 2 g

Cookinero 3 Mar 2025

7540

A rasstegai is a pastry that is a pie with a partially open filling. The dough is pinched at the edges, and a hole is left in the center at the top. This way, the pie is "unbuttoned."

How to cook Rasstegai with meat

Step 1

Heat the milk to 40°C so that it is warm but not hot.

Step 2

Add some flour and mix.

Step 3

Add melted butter, yeast, sugar and salt. Stir.

Step 4

Place the dough in a warm place for 20 minutes to rise.

Step 5

Add the remaining flour and knead the dough. Knead it until it comes away from the sides of the bowl. You may need a little more flour. Cover the dough with cling film or a clean towel. Put it in a warm place for 1 hour to rise.

Step 6

Meanwhile, finely chop the onion. Fry it in vegetable oil for 5 minutes. Add the minced meat to the onion. Fry everything together for another 5-7 minutes. Salt and pepper the filling to taste.

Step 7

Sprinkle the table with flour and put the dough on it. Give the dough an elongated shape.

Step 8

Divide the dough into portions and form into balls.

Step 9

Roll out each ball of dough with a rolling pin.

Step 10

Place the filling on the dough.

Step 11

Form the rasstegais by folding the dough in half and pinching the edges, leaving the center open.

Step 12

Line a baking tray with parchment paper, grease with vegetable oil and place the rasstegai on it. Place the rasstegai in the oven for 20-30 minutes at 180 °C.

Step 13

Sprinkle the rasstegais with freshly chopped dill. Done. Enjoy!

Rasstegai with meat - FAQ About Ingredients, Baking Time and Storage

Can I use a dairy-free alternative instead of milk in the dough?

Yes, you can substitute milk with almond milk, oat milk, or any other dairy-free alternative. Just ensure it's warmed to 40°C as directed.

How can I make this recipe vegetarian?

Replace the minced meat with sautéed mushrooms, lentils, or a plant-based meat substitute for a delicious vegetarian version.

How long can I store cooked rasstegai, and what's the best way to reheat them?

Store cooled rasstegai in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C for 10-15 minutes or in a skillet for crispiness.

Can I freeze rasstegai for later use?

Yes! Freeze unbaked rasstegai on a tray, then transfer to a freezer bag. Bake from frozen, adding 5-10 extra minutes. Cooked rasstegai can also be frozen and reheated.

What can I serve with rasstegai for a complete meal?

Serve with a fresh salad, pickles, or a dollop of sour cream. They pair well with borscht or a simple cucumber-tomato salad.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works fine. Skip the initial rising time (Step 4) and proceed directly to adding the remaining flour (Step 5).

My dough is too sticky. How can I fix it?

Gradually add small amounts of flour (1 tbsp at a time) while kneading until the dough becomes smooth and slightly tacky but not sticky.

Can I make smaller or larger portions of rasstegai?

Absolutely! Adjust dough ball size as needed. Smaller rasstegai make great appetizers; reduce baking time by 5-10 minutes for mini versions.

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Rasstegai with meat

How to cook Rasstegai with meat

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Step 13

Rasstegai with meat - FAQ About Ingredients, Baking Time and Storage

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