Snack · 85 min · russian

Rasstegai (Open Fish Pies)

This is the kind of Russian snack you’ll make on repeat — all-purpose flour and milk, 85 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 3 cups All-purpose flour
• 3/4 cup Milk
• 1/4 cup Butter
• 2 tsp Active dry yeast
• 1 lb White fish
• 1 Onion
• 2 Eggs
• 2 tbsp Dill

Steps

1. Make a soft yeast dough with flour, warm milk, butter, and one egg; rise 1 hour until doubled.
2. Poach the fish 6 minutes until just opaque; flake and mix with sauteed onion, chopped egg, and dill.
3. Divide the dough into 12 balls and flatten; spoon filling in the center of each.
4. Pinch the edges into a boat shape, leaving the center open — the filling should peek out proudly.
5. Rise 15 minutes, brush with egg wash, and bake at 375 degrees 20 minutes until golden.
6. Serve warm with fish broth poured into the opening, the traditional way.

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