ReceptnaptárRasstegai (open fish pies)
Rasstegai are small open-topped pies in which the fish or meat filling shows in the middle. A traditional fish pastry of Russian cooking, mostly with salmon but made with many fillings. They are served with soups, especially ukha.
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Method
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- Knead the dough and prove for 1 hour.
- Fry the onion in butter and mix in the rice and dill.
- Cube the fish and season.
- Roll the dough into small round pies, put rice and fish in the middle, fold up the edges but leave the top open.
- Brush with egg yolk and rest for 20 minutes.
- Bake at 200 °C for 25 minutes until the fish is cooked and the dough golden.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not make the fish pieces too large so they cook through.
- The rice absorbs the fish juices.
- The open surface lets the fish brown slightly; that is the point.
Frequently asked questions
Where does the name rasstegai come from?
It comes from “unbuttoned”, because the top is left open.
Can they be frozen?
Yes, baked, for 1 month.
Similar recipes
- Home-cured salmon (semga) · Russian
- Lachsfilet mit Dillsoße (salmon fillet with dill sauce) · German
- Baked salmon with sour cream and dill sauce · Russian
- Quiche au saumon fumé (smoked salmon quiche) · French
- Terrine de saumon (salmon terrine) · French
- Koulibiac (Russian baked salmon and rice pastry) · Russian
More russian ideas
- Pan-fried whitefish, Baikal style (omul)
- Rye fish pie (rybnyi pirog)
- Pomor-style pan-fried cod with rye breadcrumbs
- Fish cakes with rye bread (northern Russian style)
- Pike-perch in sour cream (sudak v smetane)
- Crucian carp in sour cream (karasi v smetane)
- Pan-fried herring in flour (zharenaya selyodka)
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