Rasstegai with minced meat
Description
Perfect for tea and coffee. Today I will tell you,
Instructions
- 1
Step 1
Dissolve the yeast in warm water, add 1 tablespoon of sugar and 1 tablespoon of flour. Leave in a warm place for 15 minutes until a foamy layer forms on top.
- 2
Step 2
Sift the flour, make a well in the center, pour in the risen yeast and oil, add salt, and knead the dough until it no longer sticks to your hands. Place the dough into a bowl greased with vegetable oil, cover, and set in a warm, draft-free place for 1.5 hours. After 1 hour, punch down the dough.
- 3
Step 3
Boil the chicken breast, and save the broth for serving later.
- 4
Step 4
Peel the onion and cut into cubes, sauté under a lid until translucent. Add spices and salt, mix well.
- 5
Step 5
Boil the rice and eggs. Peel the eggs and cut them into cubes. Grind the meat with onion through a meat grinder. Chop the dill. Mix all the filling ingredients and season with salt to taste.
- 6
Step 6
The dough has increased almost 2.5 times. The indentation from pressing with a finger does not spring back.
- 7
Step 7
Divide the dough into two parts, then divide each part into 10 equal pieces. Roll out one piece into an oval-shaped flatbread, place the filling in the center.
- 8
Step 8
Pinch the edges of the pie, leaving a small hole in the center. Cover with plastic wrap and let it "rest" for 15 minutes.
- 9
Step 9
Preheat the oven to 180 degrees. Beat the egg with 1 tablespoon of water and brush the buns with it. If desired, place a small piece of butter on top of the filling. Bake the open-faced buns in the preheated oven for 15–20 minutes until lightly golden.
- 10
Step 10
Cover the buns with a towel and let them cool. You can brush them with butter, but I don't do that. Serve with meat broth and fresh vegetables.