Rasstegais are small baked pies from a yeast lean dough. As a rule, as a stuffing for rasstegais use meat, fish, rice, eggs and give to first courses instead of bread.
It is required to you
- - 500 g of baking flour
- - 0.5 cups of low-fat milk
- - 2 tablespoons of creamy or melted butter
- - 3 eggs
- - 10 g of fast yeast
- - salt, sugar
- - 150 g of a salty or subsmoked salmon
- - 100 g of dried mushrooms
- - 0.5 cups of rice
- - 50 g of a feather of green onions
Instruction
1. Prepare a sponge dough, for this purpose heat milk a little, stir in it a yeast powder and add on 1 spoon of sugar and torments. Let's a sponge dough stand half an hour then it is necessary to add to it a soft desi, one egg, salt and all prepared flour.
2. Knead dough and, having placed it in a high bowl, set aside in heat for 2.5 hours, dough has to stand and increase in a size. After time press down dough and set aside for one or one and a half hours then again press down.
3. While dough approaches, prepare a stuffing. Wet dried mushrooms, and in a couple of hours, having drained water, wash out mushrooms and small cut straws. Cook eggs, cool and shell, grate. Wash up green onions and cut. Boil rice in a proportion 2 to 1 in 20 minutes until ready. Then connect all components of a stuffing in a bowl, season and well mix.
4. Cut dough on pieces, about 6 cm and create from them roundish flat cakes. From the test put a ball from a stuffing in the center of each circle and hiss on both sides, having left the small open site in the center of rasstegai.
5. Lay the created rasstegais on the baking tray powdered with flour, grease a surface with protein whip and bake a quarter of hour in the heated oven. After taking out from an oven poorly moisten a surface of pies with water, i.e. "wash", cover with a rag towel and let's infuse 2-3 minutes. The slightly smoked salmon cut thin plates, curtail from him a flower and insert into the center of rasstegai.