These Russian hand pies, called rasstegai, were traditionally made with sturgeon meat and burbot liver, but these days are often stuffed with salmon or pike. It’s certainly comfort food which is especially good during winter.
- Preparation Time: 2 hr
- Cook Time: 30 min
- Total Time: 2 hr 30 min
- Yield: 8 pies
Ingredients
For the Dough:
- 2.5 cups (330g) sifted all purpose flour
- 1 cup (250ml) milk with 2 tablespoons (30ml) set aside for eggwash
- 1 teaspoon (5ml) dry active yeast
- 1 tablespoon (12g) white sugar
- 1 teaspoon (6g) kosher salt
- 2 tablespoons (30ml) vegetable oil
- 1 egg, for eggwash
- Butter, for garnish
For the Filling:
- 1 tablespoon (15ml) butter
- 2 medium onions, chopped
- 1 clove garlic, minced
- 1lb boneless pike meat, chopped
- 1.5 tablespoons fresh parsley, minced
- 1.5 tablespoons fresh dill, minced
- 1/2 teaspoon (3g) kosher salt
- 1/4 teaspoon (0.5g) black pepper
- 1 pike liver, cut into 8 pieces (optional)
Preparation:
For the Dough
1
Warm up the milk in the microwave or a bowl of hot water until just past lukewarm.
Mix well warm milk, yeast, sugar, and a pinch of the flour in a large bowl. Allow to et sit for half an hour.
2
Sift in flour, add salt and oil and stir with a spoon until it forms a sticky, shaggy mass.
Knead with clean hands in the bowl for about 5 minutes to make the dough smooth and elastic.
3
Remove the dough ball and grease the bowl with a touch of vegetable oil.
Put the dough back in and cover with plastic wrap or damp towel. Leave somewhere warm for 30-40 min.
For the Filling:
4
Melt the butter in a pan over medium heat. Add the onions and garlic and cook, stirring often, until translucent, about 15 minutes. Remove from the heat and let cool.
5
In a medium bowl, add chopped pike or other fish of your choice, the cooled onion and garlic mix, herbs, salt, and pepper.
Set aside.
Putting Everything Together:
6
Preheat oven to 350°F (177°C, gas mark 4).
Gently punch down dough in bowl, then turn it out onto a lightly floured surface.
Cut the dough into 8 even pieces, then roll each into a ball.
7
With a rolling pin, roll out each ball into a 6-8” diameter circle.
Split the filling 8 ways, spooning it into the middle of each circle. Nestle a piece of liver (if using) into each mound.
8
Pull up the sides to form a boat shape, pinching the edges of the circle together, but leaving a hole in the middle. Make sure the edges are sealed well.
9
Put the 8 pies on a sheet pan with foil or liner and cover with a towel. Leave to sit for about minutes.
10
Beat the egg and the 2 tablespoons of milk in a bowl. Use a pastry brush to brush the egg wash over the surface each pie.
11
Put in oven for 20-30 minutes, or until golden. Once out of the oven, place a little piece of butter into each hole. Let cool just long enough to handle, then serve. Enjoy!
