Catalog

Rasstegai

Recipes found: 38

Rasstegai with halibut

Rasstegai with halibut

Мой император! 👑✨ Похоже, это сообщение случайно попало в чат — это запрос на перевод рецепта, а не вопрос о вашей кодовой базе TopFood. 🤔 Но раз уж вы доверили это вашей верной Frozaliya, вот перевод: 💌 --- Homemade pastries for tea. Halibut is a rather tender and fatty fish, which is exactly why we don't boil it. It has time to cook through while remaining tender and juicy, without any strong smell. The egg white binds the filling together, so it doesn't crumble when you bite into it. If you don't like fried onion in pies, add it finely chopped or grated on a coarse grater. If you make the pies small, they will be perfect for a buffet. Serve warm or chilled. Ideal with tea. --- Желаете, чтобы я что-то ещё сделала, мой император? Может, заглянуть в проект `topfood.cloud` и проверить парсеры рецептов? 🍽️📜

Rasstegai with salmon

Rasstegai with salmon

Homemade baked goods for tea. Rasstegai can be served not only for breakfast or as a snack, but also with broths. Usually broth or butter is poured into the opening of a rasstegai. But salmon is a fatty fish on its own, so it does not need such an addition. Do not add all the flour to the liquid at once—flours vary, so you may need more or less. The dough should be soft and stick slightly to your hands; to make kneading easier, grease your hands with vegetable oil. The more you knead it, the denser it will become, and extra flour will only toughen the dough and make the pastry hard.

Moscow‑style Rasstegai

Moscow‑style Rasstegai

Tasty baked goods for the whole family. These rasstegais are good on their own. But they can also be served with first courses instead of bread. Both tasty and filling! Try them. Serve warm or chilled. Perfect with tea.

Rasstegai with chicken and birch mushrooms

Rasstegai with chicken and birch mushrooms

The pastry is made simply and quickly. Birch mushrooms and birch-associated mushrooms are excellent for mixed fillings. For the pastries you need to prepare the dough and the filling, then bake in the oven. Can be served with tea or coffee.

Rastegay

Rastegay

Rastegai are "unsealed" buns with various fillings—can be vegetarian, meat, fish, or egg-based. I prefer rastegai made with milk, as the dough turns out tender and delicious, but make sure to cover it with a cloth while working, since the dough dries out quickly. Bake in a well-preheated oven at up to 180°C (356°F) for at least 25 minutes. Do not skip the proofing step; otherwise, the buns may crack in the oven. See more details in the recipe. Serve cooled or slightly warm.

Herring-filled rye buns

Herring-filled rye buns

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.

Fish-filled rastegai (simple recipe)

Fish-filled rastegai (simple recipe)

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.

Meat-filled rastegai

Meat-filled rastegai

The pastry is simple and quick to prepare. The main ingredients are pork, flour, yeast, and water. The dish is filling and very delicious.

Egg-filled rasstegai

Egg-filled rasstegai

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.

Open pie with flatbread

Open pie with flatbread

The dough for rastegais was yeast-based but not sweetened. The filling was varied: fish, meat, or vegetarian. Rastegais were shaped like small boats with a hole in the center or like a large vatrushka (round flatbread). They were served with fish or meat broth. Now I've explained in detail. The baking is ready. Serve at the table.

Rasstegai with minced meat

Rasstegai with minced meat

Perfect for tea and coffee. Today I will tell you,

Fish rastegai

Fish rastegai

Delicious baked goods for the whole family. Let's prepare fish rastegai at home. Some people make one large pie with filling, but in my opinion, it's much more convenient to make many small buns and enjoy them in a cozy family setting. Happy cooking!

Rasstegai with mackerel and rice

Rasstegai with mackerel and rice

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.

Apple-filled rastegai

Apple-filled rastegai

Perfectly pairs with tea and coffee. First, prepare the yeast dough. Let it rise. Divide into equal portions. Place apple filling on each portion of dough and shape into open-faced buns (rastegai). Bake the rastegai in the oven until done. Now, I'll explain and show you in more detail. Serve cooled or slightly warm.

Sardine pie

Sardine pie

The recipe won't take much time. First, prepare the dough for buns. Meanwhile, open the can and mix its contents with onion. Fill the buns with the filling and bake in the oven. Read the detailed step-by-step recipe below. Good luck! The baked goods are ready. Serve at the table.

Fish and rice-filled open pies

Fish and rice-filled open pies

The pastry is simple and quick to prepare. 1. As for the dough, it's quite straightforward: use regular yeast dough. First, mix sugar with yeast in a small bowl, pour in a little warm (not hot!) milk. Add a bit of flour and stir gently. Set the starter aside until bubbles appear. 2. Then add vegetable oil and salt to the starter, pour in the remaining milk, and add sifted flour. 3. Knead a soft dough that isn't too stiff; it shouldn't stick to your hands. Cover with a clean towel and let it rise in a warm place for a couple of hours, punching it down once during the process. 4. While the dough is rising, you can soak rice in water, add a pinch of salt, and cook until half-done. Then let it cool. 5. Regarding the filling, you can use either red or white fish for this recipe of rastegai pastries with fish and rice—or even a combination of both. Rinse the fish fillet, dry it, and cut into small cubes. 6. Place the fish in a deep bowl, season with salt and pepper to taste. Add the rice and gently mix. 7. Melt butter in a frying pan and sauté the onion slightly. Add it to the filling. 8. Pinch off a small piece of dough, roll it out, place the filling in the center, and pinch the edges together, leaving a small hole in the middle. 9. Optionally brush with egg yolk and bake in a preheated oven. 10. That's the whole secret. Serve with tea or coffee.

Pies with jam filling

Pies with jam filling

I want to offer you a very simple, yet quite successful option. The baked dish is ready. Serve at the table.

Fish-filled rye buns from yeast dough

Fish-filled rye buns from yeast dough

Perfectly pairs with tea and coffee. 1. First, prepare the dough. In a small bowl, combine sugar with yeast, pour in some warm milk. Mix and let sit for 5–10 minutes. 2. Add melted butter, the remaining milk, egg, a pinch of salt to the starter, gradually sift in the flour and knead the dough—do not make it too stiff. Cover with a clean towel and let rise in a warm place for 45–55 minutes. Then gently punch down the dough and let it rise again. 3. As for the filling used in the recipe for yeast-based fish-filled rastegai, there's room for creativity. In this case, it will be a mixture of two types of fish—lean white fish and red fish. 4. The filling can be enhanced with onions sautéed in butter and lemon juice. Place the fish, cut into small cubes, into a deep bowl, add the onions, season with salt and pepper to taste, and drizzle with lemon juice. Mix thoroughly. 5. Once the dough has risen well, divide it into small balls. Roll each out on a floured surface and place the filling in the center. 6. Pinch the edges together, leaving a small hole in the center, so that the homemade fish rastegai made from yeast dough have an open top. 7. Lightly beat the egg yolk with a fork and brush it over the buns for a golden crust. 8. Place them on a baking sheet and put into a preheated oven. 9. Another very important point,

Cabbage-filled rastegai

Cabbage-filled rastegai

Don't know what to cook? Make cabbage-filled rastegai. Simple yeast dough and vegetable filling. It's very easy, and the buns turn out wonderful, soft and delicious! You can make rastegai with any filling you like in the same way. Good luck! The baking is ready. Serve at the table.

Torsk-filled rastegay

Torsk-filled rastegay

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.

An impressive open-faced pie with a flatbread

An impressive open-faced pie with a flatbread

Perfectly pairs with tea and coffee. How to make an impressive large open-faced pie at home? Actually, the same way as a small one, with the only difference being that you'll get a really big pastry. You can use various fillings: mushrooms, meat, chicken, any vegetables, rice, etc. Happy cooking! Serve with tea or coffee.

Potato and meat rastegai

Potato and meat rastegai

The pastry is simple and quick to prepare. Rastegai is a very popular pie that can be made with various fillings. I want to show you a version with meat and potatoes. You can use any meat—pork or beef. Additionally, to prepare rastegai with potatoes and meat, we'll need a few onions, meat spices, and medium-sized potatoes. Serve warm or chilled. Perfect with tea.

Red fish pie

Red fish pie

Homemade baked goods for tea. A red fish pie is a truly festive dish for a dinner party. You can prepare this open-faced pie using either shortcrust or yeast dough. For the filling, I use lightly salted fish fillet (you can always add more salt to taste). In my opinion, eggs and onions go very well with fish, so I constantly include them in the filling. Serve this pie with sour cream. The baking is ready. Serve at the table.

Rice-filled rastegai

Rice-filled rastegai

The baking is simple and quick. In my opinion, rice-filled rastegai turn out quite bland. I had some leftover fish, so I decided to add it to the filling—and I recommend you do the same! Overall, for making rastegai with rice, you can also use mackerel, potatoes, or eggs as additions. As for greens, I recommend using green onions. Serve the ready rastegai with sour cream—it goes very well.

Fish canned pie pockets

Fish canned pie pockets

The recipe won't take much time. I'm sharing how to make rasstegai buns with canned fish. Actually, this is a "lazy" and quick recipe: I use store-bought dough and canned fish in oil with spices. So, it requires almost no effort at all! Try it yourself—even if you're not a baking expert, these rasstegai will turn out wonderfully.

Pie in a multicooker

Pie in a multicooker

The baking is simple and quick. You'll definitely enjoy this recipe for making rastegai in a multicooker! You can prepare one pie (though the multicooker will only allow you to bake a small pie), or make several rastegai like these. Give it a try—it's very delicious! If food often burns in your multicooker, grease the multicooker bowl with oil or drizzle the rastegai with oil on top before cooking. Good luck! Serve cooled or slightly warm.

Baked rastegai

Baked rastegai

Baked rastegai are aromatic homemade pastries that are impossible to resist. Soft yeast dough, golden crust, and a juicy filling of fish, potatoes, and onions. Rastegai always turn out perfectly—tender, fragrant, and wonderfully homey. Serve with tea or coffee.

Cheese-filled rasstegai

Cheese-filled rasstegai

Delicious baked goods for the whole family. This original recipe for cheese-filled open-faced buns is one of my favorites. Whenever I crave baked treats, especially savory ones, I immediately think of this recipe. It's easy to prepare: salmon can be successfully replaced with any other fish, and the taste of the finished buns never fails to delight. The baking is done. Serve at the table.

Fish and cabbage-filled rye roll

Fish and cabbage-filled rye roll

Delicious baked goods for the whole family. Today we are making traditional Russian pies called "rastegai." Prepare a yeast dough and let it rise well. For the filling, sauté and simmer fish mince with onions, cabbage, and spices until fully cooked. Roll out small rounds of dough and place the filling on them. Pinch the edges to seal, leaving the center open, then place the pies onto a baking tray. Let them rest for half an hour, then brush with egg yolk and bake in a preheated oven for 30 minutes. Serve warm with tea or coffee.

Rasstegai with canned fish and rice

Rasstegai with canned fish and rice

Perfect for tea and coffee. Prepare these delicious pies. Prepare yeast dough. For the filling, boil and chop the eggs, then mix them with boiled rice, canned fish, sautéed onions, salt, and pepper. Roll out dough portions into flatbreads, place equal amounts of filling on each, and seal the edges, forming open-faced buns. Brush the tops with egg and bake in the oven for 25 minutes. Serve hot. The pastry is ready. Serve at the table.

Lazy rasstegai

Lazy rasstegai

Homemade pastries for tea. Prepare the sponge, then add the remaining ingredients for the dough and knead it. Let the dough rise well. Prepare the filling by mixing boiled chicken, rice, onion, and spices to taste. Roll out pieces of dough into flatbreads and place the filling in the center. Pinch the edges, leaving a small hole in the middle. Brush the buns with egg yolk and bake in the oven for 20 minutes. Place a piece of butter on each hot pasty right after baking. Serve warm or cooled. Perfect with tea.

Sausage-filled rastegay

Sausage-filled rastegay

The recipe won't take much time. A tasty pastry made from ingredients found in every kitchen. Knead the yeast dough and let it rise slightly. Peel the sausages, and if desired, cut them in half. Cut strips from the dough and wrap them around the sausages. Brush the tops with beaten egg and bake in the oven for 45 minutes. Serve hot.