Rasstegai with chicken and birch mushrooms
Description
The pastry is made simply and quickly. Birch mushrooms and birch-associated mushrooms are excellent for mixed fillings. For the pastries you need to prepare the dough and the filling, then bake in the oven. Can be served with tea or coffee.
Instructions
- 1
Step 1
Start with the dough. Sift the flour into a bowl, mix it with dry yeast, sugar and salt, add warm milk and an egg. Add softened butter and vegetable oil to the flour and knead a firm dough. I knead the dough in a bread machine.
- 2
Step 2
Roll the dough into a ball, cover it with plastic wrap and let it rise in a warm place; the dough should double in size. Then knead the dough and let it rise again.
- 3
Step 3
For the filling, clean the mushrooms and boil them in hot water until they sink to the bottom of the pot. Then drain them in a colander, let them dry and slice them. Then fry them in oil until a golden crust forms.
- 4
Step 4
Sauté the onion in a mixture of vegetable and butter until golden. Add the chicken fillet, diced into small cubes, and fry until browned. Add the fried mushrooms and a little broth. Salt and simmer until the broth fully evaporates. Cool the finished filling, season with pepper, and add chopped dill.
- 5
Step 5
Knead the risen dough once more and divide it into pieces about the size of a medium egg. Roll them into balls and let them rest a bit, covering with plastic wrap.
- 6
Step 6
Roll each ball not too thin into a round disc and spread a tablespoon of filling.
- 7
Step 7
Form the rasstegai, pinching the dough at the edges and leaving the middle open. Let the pies rest, brush with an egg yolk mixed with milk and salt.
- 8
Step 8
Bake in a preheated 200 °C oven until golden brown. Remove the ready rasstegai from the oven, brush the sheet with butter and place them in a bowl on a towel or napkin. Cover with a towel on top.
- 9
Step 9
Serve the rasstegai warm, it tastes best with broth, tea, or milk.