Herring-filled rye buns
Description
Perfectly pairs with tea and coffee. Herring-filled rastegai belong to traditional Russian dishes. Preparation: Warm the milk until lukewarm and dissolve the yeast in it. Add flour and knead the dough. Let the dough rise. Add 2 egg yolks and 2 tablespoons of vegetable oil to the dough, mix thoroughly. Let the dough rise again. To prepare the filling, chop the herring and finely mince the onion. Fry the herring with the onion in vegetable oil. Let the filling cool. Roll out the dough and cut it into circles. Place the filling in the center of half the dough circles. Cover with the remaining dough circles and seal the edges. Make a small cut in the center of each pie. Place the rastegai onto a margarine-greased baking tray and let them rest for 10–15 minutes. Preheat the oven to 210–220°C (410–430°F). Bake until golden brown. Brush the baked rastegai with butter and serve either cooled or slightly warm.