Fish-filled rastegai (simple recipe)
Description
The recipe won't take much time. A great option for pies with a fish filling. Especially enjoyable for lovers of fish dishes. The structure of these open-faced buns turns out to be crumbly and incredibly delicious. Thanks to the herbs, the dish becomes very aromatic and juicy. I highly recommend trying it! :) The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
We start by preparing the pike fillet. Clean it thoroughly and rinse well under water.
- 2
Step 2
Now prepare the yeast dough. Mix the sifted flour, salt, sugar, active yeast, and water. Stir well and let the dough rest for one hour in a warm place.
- 3
Step 3
We clean the pike fillet from skin and bones. Finely chop the fillet, and cook fish soup from the head, bones, and vegetables.
- 4
Step 4
Finely chop the onion and fry it in a pan, then sauté the minced pike fillet in vegetable oil.
- 5
Step 5
Form flatbreads from the dough, place the filling in the center, and put a piece of salmon fillet on top.
- 6
Step 6
Fold the pies so that the filling is visible. Brush the surface with beaten egg and bake in an oven preheated to 180°C for 40–45 minutes.
- 7
Step 7
Before serving, pour a little fish broth into each pie and sprinkle with herbs. Fish-filled rye buns are ready.