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Rasstegai
Open fish pies
Rasstegai (расстегаи): open-topped yeast pies of salmon and white fish, with hot fish broth poured in
Merchant taverns in old Moscow and St Petersburg served these boat-shaped little pies alongside a bowl of ukha, and the waiter would spoon hot fish broth through the open top at the table. A soft, buttery yeast dough wraps chopped salmon, white fish, rice and soft onion; the top stays open, so the filling bakes juicy while the rim turns glossy and brown. Eat them warm with a cup of clear fish soup or simply with strong tea. Where most people go wrong is pinching the opening too wide: the filling dries out and the broth runs straight through. Chef's tip: cut the fish into 1 cm dice rather than mincing it, so each bite stays flaky and you can see the pink and white through the hole.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the dough
- 1 ⅛ lb plain flour
- 1 cup whole milklukewarm
- 1 tsp sugar
- 1 tsp salt
- 1 eggbeaten
- 1 ¾ oz unsalted buttermelted
For the filling
- 10 ½ oz skinless salmon filletcut into 1 cm dice
- 9 oz skinless white fish fillet (pike-perch, cod or haddock)cut into 1 cm dice
- 1 onionfinely chopped
- 2 tbsp sunflower oil
- 4 oz cooked long-grain ricecooled
- ½ oz fresh dillchopped
- ¾ tsp salt
- ½ tsp black pepperfreshly ground
To finish
- 1 egg yolkbeaten with 1 tbsp milk, for glazing
- 1 ¾ cups fish stock
- 1 bay leaf
- 1 oz unsalted butterfor the broth
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Method
0/11 doneStep 1: Whisk the ¼ oz fast-action dried yeast and 1 tsp sugar into the lukewarm 1 cup whole milk and leave for 10 minutes, until a foamy layer forms on top.
10 minStep 2: Mix the 1 ⅛ lb plain flour and 1 tsp salt in a large bowl, add the yeasty milk, the beaten 1 egg and the melted 1 ¾ oz unsalted butter, and knead for 8–10 minutes until smooth, soft and only slightly tacky.
10 minStep 3: Cover and leave in a warm place for about 1 hour, until doubled in size and a floured finger leaves a dent that stays.
60 minStep 4: Meanwhile heat the 2 tbsp sunflower oil in a frying pan over a medium-low heat and cook the 1 onion for 8 minutes, until soft and pale gold. Cool it completely.
8 minStep 5: Combine the 10 ½ oz skinless salmon fillet, 9 oz skinless white fish fillet (pike-perch, cod or haddock), cooled onion, 4 oz cooked long-grain rice and ½ oz fresh dill, season with the ¾ tsp salt and ½ tsp black pepper and keep the bowl in the fridge until the dough is ready.
5 minStep 6: Knock back the dough, divide it into 12 pieces and roll each into an oval about 12 × 9 cm on a floured surface.
10 minStep 7: Spoon 2 heaped tablespoons of filling down the middle of each oval. Bring the long sides up and pinch the two ends together, leaving an open slit about 2 cm wide in the centre so the filling shows.
15 minStep 8: Set the pies on a lined tray, cover loosely and let them puff for 20 minutes while the oven heats to 400°F (350°F fan).
20 minStep 9: Brush the dough, not the filling, with the 1 egg yolk glaze and bake for 22–25 minutes, until deep golden. Check one pie: the fish in the middle must be opaque and flake easily with a fork.
25 minStep 10: While they bake, simmer the 1 ¾ cups fish stock with the 1 bay leaf leaf for 5 minutes, then take it off the heat and stir in the 1 oz unsalted butter.
5 minStep 11: Straight from the oven, spoon 1–2 teaspoons of the hot broth into each opening and serve the rest of the broth in cups alongside.
2 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 26 g
- Carbs
- 52 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rasstegai take?
- About 150 minutes in total: 100 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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