Egg-filled rasstegai
Description
The pastry is simple and quick to prepare. These buns are traditional in Russian and Ukrainian cuisine. They got their name because their edges were not fully pinched, leaving the bun partially open, as if "unbuttoned." Here's an interesting recipe variation. Serve with tea or coffee.
Instructions
- 1
Step 1
Dissolve the yeast in warm water (or milk), add sugar, 1 tablespoon of flour, and place in a warm spot until a foamy layer forms on top.
- 2
Step 2
Sift the flour into a bowl and make a well in the center. Add the risen yeast, butter, and salt, then knead the dough. Place the dough into a bowl greased with vegetable oil, cover, and let rise in a warm place for 1.5 hours.
- 3
Step 3
While the dough is rising, prepare the filling. Boil the eggs and chop them. Peel the onion, chop it, and sauté in heated vegetable oil under a closed lid until translucent. Mix with buckwheat porridge, eggs, paprika, and chopped dill. Season with salt.
- 4
Step 4
After 1.5 hours, the dough has risen well.
- 5
Step 5
Divide it into 4 parts and roll each part into a flatbread. Place the filling in the center of each flatbread.
- 6
Step 6
Pinch the edges of the open pie, leaving a small hole in the center.
- 7
Step 7
Preheat the oven to 180 degrees. Place our "boats" on a baking sheet lined with a silicone mat or parchment paper, brush them with beaten egg, and put them into the preheated oven for 30 minutes.
- 8
Step 8
Cover the finished rastegai with a towel and let cool.