Rasstegai with salmon
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Ingredients Dough: Wheat flour - 260 g. Egg - 1/2 Sugar - 30 g. Margarine - 15 g. Warm water - 95 g. Milk 2,5% - 40 g. Dry yeast - 3 g. Oil - 10 g. Salt - 3 g. Egg wash Flour for sprinkling the table - 50 g. Filling: Salmon - 320 g. Fried bulb onion - 80 g. Salt, pepper – to taste |
RecipeFor 10 servings Yeast dough – 440 g, filling – 380 g, egg wash -20 g, oil – 25 g Dough is yeasty, rich and non-fermented. Heat milk for a while, then pour yeast, sugar, salt, softened margarine and egg, mix it all and add flour. Knead dough until it gets homogeneous and easily gets detached from your hands. Brush dough with oil. Leave it in a warm place so that it rises. Dice salmon 1cmx1 cm; chop onion, fry it in oil. Add salt and black pepper. Mix. Divide the dough into 10 parts, make round-shaped buns, leave for five minutes. Roll the buns out, divide the filling into 10 parts and apply on the flat cakes. Seal patties, brush with egg wash, leave for 10 minutes. Bake in a heated oven under T 160 ° for 15-20 minutes (until it gets slightly golden-brown). Bon appétit!
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The process of rasstegai with salmon making |
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