Today I cook rastega with fish and rice for my family. The pies are just super! Soft, tasty, aromatic, with a juicy filling - will not leave anyone indifferent! Take the recipe back to your cookbook.
Ingredients:
Canned fish (pink salmon)
Rice
Onion
Butter
Milk
Eggs
Flour
Yeast
Sugar
Salt
First, let's prepare the pie dough. In a bowl, mix 0.5 liters of warm milk, 1 tablespoon of sugar and 3 teaspoons of dry yeast. Stir, add 100 g of sifted flour and leave in a warm place for 30 minutes.
Then add one egg, 1 teaspoon of salt and 50 grams of soft butter to the risen dough. Mix and add about 700 g of flour. Knead the dough and leave in a warm place for another 30 minutes.
While the dough is coming up, let's start filling the pies. We need 2 cans of canned fish (pink salmon). Knead the fish with a fork, removing large bones. We don’t pour out the broth remaining in the jars - it will still be useful to us.
Cook until tender 7-8 tablespoons of rice. Fry finely chopped onions in vegetable oil (1 pc). Combine mashed fish, rice and onions - the filling is ready! Add some chopped greens if desired.
Knead the dough and make boat-shaped pies, leaving a small hole in the middle. Spread the marshmallows on a greased baking sheet and leave for 15 minutes. Then we grease them with a mixture of eggs and milk and send them to the oven for 20-25 minutes (temperature 200 degrees).
Add a little fish broth, which we have left, to the finished rastagai through the hole. About 1 teaspoon in each pie.
Delicious rastagai are ready. Bon Appetit!
Read also: Boats stuffed with puff pastry. So simple and so delicious
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