Rastyegai

Ingredients

• Wheat Flour 30 oz
• Water 10 fl oz
• Dry yeast 0 oz
• Vegetable Oil 5 fl oz
• Onion 5 oz
• Smoked haddock fillet 40 oz
• Boiled White Round Rice 5 oz
• Dill 0 oz
• Chicken Egg 1 piece
• Milk 10 fl oz
• Sugar 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Mix warm water and 250 ml of warm milk with sugar and yeast. Let it sit for 5 minutes.

Step 2

Add 0.5 teaspoon of salt, half of the flour, and 50 ml of vegetable oil, mixing until smooth. Then gradually incorporate the remaining flour and knead into a soft, elastic dough.

Step 3

Transfer the prepared dough to a clean bowl, cover it with plastic wrap, and place it in a warm spot for 40 minutes.

Step 4

Heat vegetable oil in a skillet. Sauté the chopped onion until softened.

Step 5

Then add the fish, cut into small cubes, and sauté for a couple of minutes. The fish should not be fully cooked.

Step 6

Combine the fish with cooked rice and chopped dill. Add salt and pepper.

Step 7

Knead the dough and divide it into equal portions. Roll each portion into a round flatbread.

Step 8

Place the filling on it and fold the edges of the dough together to form a pastry, leaving the center open.

Step 9

Beat the egg with the remaining milk. Transfer the pies to a baking sheet lined with parchment paper and brush them with the egg mixture.

Step 10

Place in the oven preheated to 355°F for 30–35 minutes.