Rasstegai with mackerel and rice
Description
Prepare yeast dough for rastegai. Make a filling from boiled rice, canned tuna, and onion. Fill the buns with the filling and bake in the oven until done. You can drizzle the baked buns with butter. See the detailed recipe. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients for the dough and filling.
- 2
Step 2
Dissolve yeast, sugar, and salt in warm water. Add two eggs, mix, then add flour and begin kneading the dough.
- 3
Step 3
Knead the dough until you get a smooth, elastic ball that is not too stiff. Cover the dough with a cloth and set it aside in a warm place to rise for 1–1.5 hours.
- 4
Step 4
While the dough is rising, prepare the filling for the rastegais. Cook the rice in salted water until done. Open the can, drain the fish. Peel and finely dice the onion. Combine the rice with the onion and canned fish. Mix well; the filling is ready!
- 5
Step 5
When the dough has tripled in size — it's ready. Knead it with your hands and remove it from the container.
- 6
Step 6
Divide the dough into 12–14 pieces. Flatten each piece with your fingers on the table to form a circle.
- 7
Step 7
Place one heaping tablespoon of filling on each circle of dough.
- 8
Step 8
Pinch the edges on both sides to form a boat shape.
- 9
Step 9
Grease a baking sheet with vegetable oil. Place the buns on it and let them rise for 20 minutes. If you want a nice glossy appearance, brush the buns with egg before baking.
- 10
Step 10
Bake the saury and rice rye buns for 25-30 minutes at 180 degrees. Brush the finished buns with melted butter or the liquid from the can.