Filling for rastegais
Description
Homemade pastries for tea. I suggest making hearty open-faced buns with rice and mushrooms. The recipe is very simple, even a beginner can handle it. Save this recipe. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Dissolve salt, sugar, and yeast in warm milk (38-40 degrees).
- 3
Step 3
Add one whole egg and one yolk. Reserve the egg white for brushing the buns.
- 4
Step 4
Add the sifted flour. Begin mixing the dough with a spoon.
- 5
Step 5
When the flour becomes moist, add the vegetable oil.
- 6
Step 6
Knead a firm but pliable dough. Cover with plastic wrap and let it rest in a warm place for 1 hour.
- 7
Step 7
Boil the rice in a glass of water with a pinch of salt.
- 8
Step 8
Wash the mushrooms, peel the onion, chop everything coarsely. Place everything in heated oil and fry until cooked.
- 9
Step 9
Let the cooked mushrooms cool slightly.
- 10
Step 10
Place the mushroom filling into the grinder bowl and turn on the machine for a couple of minutes.
- 11
Step 11
Combine rice with mushrooms and onions. Add salt and pepper.
- 12
Step 12
Mix well. The filling for rastegai is ready.
- 13
Step 13
In an hour, the dough will have risen very well in the warmth. Remove the film, press down the dough with your hands, and knead it to release all the air.
- 14
Step 14
Divide the dough into 12 pieces, roll each into a ball. Cover with a towel to prevent drying.
- 15
Step 15
Roll out the ball of dough, place 2 full tablespoons of mushroom filling. Pinch the edges on both sides, leaving a small opening in the center.
- 16
Step 16
Grease a baking sheet with vegetable oil, place the buns on it, leaving space between them. Cover with a towel and let rise for 20 minutes. Preheat the oven to 180 degrees.
- 17
Step 17
Brush the pastries with egg white. Bake in the oven for 25-30 minutes.
- 18
Step 18
The rastegais are ready!
- 19
Step 19
Serve with broth or soup.