Rasstegai (Open-Topped Fish Pies)

Name: Rasstegai (Open-Topped Fish Pies)
Total time: 2 h 30 min
Yield: 10
Cuisine: Russian
Ingredients: 500 g Strong white bread flour; 250 ml Milk, warm; 7 g Instant yeast; 1 tbsp Sugar; 1 tsp Salt, for the dough; 1 Egg, for the dough; 60 g Butter, softened; 450 g Salmon or cod fillet, skinless, in 2 cm pieces; 150 g Rice, cooked and cooled; 1 Onion, finely chopped; 40 g Butter, for the filling; 4 tbsp Dill, chopped; 1.5 tsp Salt and black pepper; 1 Egg, beaten, for glazing; 500 ml Hot fish broth, to serve

Boat-shaped yeast pies pinched closed along the top except for one open hole in the middle, filled with fish, rice and onion. The hole is the point: broth is spooned into it at the table, so the pie drinks its own soup. Eaten alongside ukha, one to a bowl.

Source

Recette de Russian home kitchens · 🏺 Traditionnel · Cabbage, potato, cucumber and dill, a pot of soup that is always on, and a spoon of smetana on top of most of it.

Russia · the pie with a hole in the top — An ownerless traditional dish, so no cook is credited. The cited article confirms rasstegai as a type of Russian pirog with a hole in the top. The yeast dough, the fish and rice filling, the broth poured in at the table, timings and quantities are this book's own.

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Ольга Шобутинская ПроСто кухня Гурмасик

⏱ 150 min🍽 10 portions🔥 300 kcal🇷🇺 Russie

PescétarienSans fruits à coque

Étapes

Mix the flour, milk, yeast, sugar, salt, egg and softened butter into a soft dough. Knead 10 minutes and prove 1 hour until doubled.
Soften the onion in the filling butter 8 minutes and cool. Mix with the rice, dill, salt and pepper — keep the raw fish separate.
💡 Fish in raw, rice already cooked. The pie bakes in 20 minutes — long enough to cook the fish through, not long enough to cook rice from scratch.
Divide the dough into 10 and roll each into an oval 14 cm long. Lay a line of the rice mix down the middle and press pieces of fish into it.
Bring the long sides up and pinch them together along the top, but stop 3 cm short at each end of the seam so a hole is left open in the middle.
Prove on lined trays 25 minutes, glaze the dough with beaten egg — not the filling — and bake at 200 °C for 20 minutes until deep gold.
Drop a knob of butter into each hole as they come out. Serve with a jug of hot fish broth to pour in at the table.

💡 Astuces

Pinch the seam hard. A rasstegai that unpicks itself in the oven has poured its filling onto the tray, and the name already means 'unfastened' — do not help it.
Meat, mushroom and rice or egg and spring onion fill the same shape; the fish one is what goes with ukha.