Pie with fish and rice in the oven made from yeast dough

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make pies with fish? First, let's prepare the dough for the pies. Take a glass of milk and warm it slightly, the milk should not burn your finger, too hot milk can kill the yeast. Next, take a quarter packet of live yeast. Live yeast can be replaced with dry instant yeast; you will need one tablespoon of it. Measure out a tablespoon of sugar and half a teaspoon of salt.

2. STEP 2

   

   In a large bowl, soak the yeast in warm (not hot!) milk, add salt, sugar and flour (3 tablespoons). Mix well, cover the bowl with a towel and leave the dough in a warm place for 20 minutes.

3. STEP 3

   

   Live yeast will begin to actively bubble and foam. Don’t let this bother you; when you add oil, all the foam will settle. Out of 50 ml of vegetable oil, we will need only 2 tablespoons for the dough, the rest of the oil will be needed for working with the dough.

4. STEP 4

   

   Add 2 tbsp to the dough. spoons of butter and the remaining flour and knead the dough. You may need a slightly larger amount of flour than indicated in the recipe, since different manufacturers have different flour densities. The dough should not be stiff, but also not stick to your hands.

5. STEP 5

   

   Grease a bowl with vegetable oil. Place the dough in a bowl, cover with film or a plastic bag and place in a warm place for about 1 hour to rise.

6. STEP 6

   

   While the dough is rising, let's make the filling. The fillet of any fish is suitable for the filling, preferably sea fish, it has few bones. Very tasty pies are made from salmon and pink salmon. This time I prepared the stuffing from pollock, it turned out very tasty.

7. STEP 7

   

   Peel the onion, cut into small cubes and fry in a mixture of vegetable and butter until transparent. There is no need to fry the onions too much.

8. STEP 8

   

   Fillet the fish, remove all bones and cut into cubes

9. STEP 9

   

   Combine pre-cooked rice and onions with oil, add raw fish, salt and pepper. If desired, you can add parsley or dill to the filling. Stir.

10. STEP 10

    

    Knead the dough lightly, greasing your hands with vegetable oil. Next, to work with the dough, grease the work surface and hands with vegetable oil, do not add flour. Divide the dough into 6 pieces. Roll the dough pieces into balls.

11. STEP 11

    

    Roll each ball of dough into a flat cake with a rolling pin. Place about one tablespoon of filling on the flatbread.

12. STEP 12

    

    Make the pie elongated and give it the shape of a boat, the middle of which is slightly open and not completely pinched. This appearance became the reason for the name - “unbuttoned pies” or briefly - “rasstegai”

13. STEP 13

    

    Turn on the oven to preheat. Cover the baking sheet with parchment and grease with vegetable oil. Place the pies on the baking sheet, cover with a towel or napkin and leave for 5-10 minutes for the dough to rise.

14. STEP 14

    

    Combine the egg with one teaspoon of milk and mix with a fork.

15. STEP 15

    

    Brush the pies with a mixture of egg and milk. Bake pies with fish and rice in a preheated oven at 180 degrees for 20-30 minutes.

Comments on the recipe

Testomania

09.10.2023

4.6

I am very selective about fish dishes, and I have never been interested in baking with fish at all. But for some reason I liked the recipe for pie with fish and rice in the oven made from yeast dough. I wanted to try to cook it. The dough turned out good, airy and very soft, I used a little more flour than indicated in the recipe. For the filling, I used stewed salmon trimmings, boiled rice and fried onions; I did not add raw fish to the filling; I also added a little ground coriander and smoked paprika. The filling turned out sooo delicious! I divided the risen dough into 12 parts, and after baking my pies were quite large in size. I was very pleased with the pies, and in general I changed my attitude towards baked goods with fish filling. I think that this forming of “unbuttoned” pies is intended not only to display the filling, but also to allow steam to escape freely through the hole during baking (as in Ossetian pies), so you can safely add raw fish to the filling, the pies will not get soft . And I also advise you to put a small piece of butter directly into the hole with the filling in the finished hot pies, it will melt and make the filling even more juicy - incredibly tasty! Thanks for the recipe!