Torsk-filled rastegay
Description
Perfectly pairs with tea and coffee. I'll share a simple recipe—or rather, basic knowledge—on how to make a bream-filled open pie. An important point is the dough, which should rise well (twice). The fish and onion filling can vary in the sense that you can replace the cod with any available fish fillet. Good luck! The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Dissolve the yeast in warm milk. Then add the sifted flour and salt. Knead the dough and leave it in a warm place for half an hour. Then mix in the egg yolks and vegetable oil, and let it rise for another half hour.
- 2
Step 2
Sauté chopped onion in vegetable oil. Add cod fillet at the end. Cook together for 2 minutes, then remove from heat. Add green onions and spices to the onion and fish. Mix well and let cool.
- 3
Step 3
Knead the dough and divide it into 12-15 balls.
- 4
Step 4
Roll each ball into a thin flatbread, place the filling in the center.
- 5
Step 5
Shape the buns into open-faced buns with a hole on top. Place them on a baking sheet lined with parchment paper. Let them rise for 20 minutes.
- 6
Step 6
Brush each pastry with egg yolk beforehand. Bake the buns in the oven for 15 minutes at 200 degrees.