Fish and rice-filled open pies
Description
The pastry is simple and quick to prepare. 1. As for the dough, it's quite straightforward: use regular yeast dough. First, mix sugar with yeast in a small bowl, pour in a little warm (not hot!) milk. Add a bit of flour and stir gently. Set the starter aside until bubbles appear. 2. Then add vegetable oil and salt to the starter, pour in the remaining milk, and add sifted flour. 3. Knead a soft dough that isn't too stiff; it shouldn't stick to your hands. Cover with a clean towel and let it rise in a warm place for a couple of hours, punching it down once during the process. 4. While the dough is rising, you can soak rice in water, add a pinch of salt, and cook until half-done. Then let it cool. 5. Regarding the filling, you can use either red or white fish for this recipe of rastegai pastries with fish and rice—or even a combination of both. Rinse the fish fillet, dry it, and cut into small cubes. 6. Place the fish in a deep bowl, season with salt and pepper to taste. Add the rice and gently mix. 7. Melt butter in a frying pan and sauté the onion slightly. Add it to the filling. 8. Pinch off a small piece of dough, roll it out, place the filling in the center, and pinch the edges together, leaving a small hole in the middle. 9. Optionally brush with egg yolk and bake in a preheated oven. 10. That's the whole secret. Serve with tea or coffee.