Fish Pies

Ingredients

Flour 450 g

Egg 1

Fresh yeast 15 g

Milk 200 ml

Salt 1/2 tsp

Sugar 1 tsp

Butter 25 g

For the filling:

Fish 200 g

Rice 50 g

Egg 2

Butter 50 g

Salt 1 tsp

Water 1 cup

Egg yolk 1

Dissolve the sugar and yeast in warm milk and let sit in a warm place for 10 minutes. Mix the egg and flour with salt and knead the dough. Finally, add the butter, knead well, and place in a warm place to rise for 1.5-2 hours. You can punch down the dough once during the process.

Cook the rice in water and add a little salt. Mix with butter and chopped eggs. Cut the fish into strips.

Divide the dough into 50-gram pieces and roll out flat cakes the size of a saucer. Place the minced meat on the dough, then add the fish. Form into rasstegai, pinching them together on both sides. Cover with a towel and let rise for 20 minutes.

Grease with beaten egg yolk (you can thin it with a little milk, about 1 tablespoon). Bake at 220-230 degrees Celsius for 30-40 minutes (check for doneness). About 10 minutes after removing from the baking sheet, you can pour 1 tablespoon of strong fish broth into each rasstegai.

Bon appétit!