Small pie without top crust (Rastegay)

Savoury Pastry | Russian

Rastegay is a Russian baked pie from lean yeast dough with various fillings. Its name comes from the adjective “rasstyognutiy” meaning "unbuttoned, open": the layer of dough in the middle of the patty is as if pushed apart and resembles an unbuttoned shirt, under which the filling is visible. Rastegayi are usually made slightly elongated. They were known even in Ancient Rus. Now these pies are known in Russia and Ukraine. They are served specially for various kinds of soups: fish pies - for ukha; pies with meat and mushrooms – for broths; those with rice, onions, carrots and eggs - for fish and meat soups.

Ingredients

For the filling: beef - 700 g
boiled eggs - 2 pcs.
vegetable oil - 2 tbsp.
butter - 50 g
salt – to taste
ground black pepper – to taste
meat broth - 1/2 cup. For the dough: flour - 400 g
sugar - 1 tbsp.
milk - 125 ml
butter - 2 tbsp.
yeast powder - 1 tsp.
egg - 1 piece
salt - 0,25 tsp.

Preparation method (receipt)

Sift the flour several times. Dilute yeast in warm milk, add 1 tbsp. sugar and flour, stir and set aside for 30 minutes, until the mixture begins to foam. Then add the remaining flour, softened butter, slightly beaten egg and salt. Knead dough until smooth, put in a pan and cover with a towel. Put in a warm place for 1,5-2 hours. When the dough rises, knead it again and return to the warm place for another hour. Wash meat, dry and cut into small pieces. Heat vegetable oil in a frying pan and fry the meat for 12 minutes. Finely chop the boiled eggs. Mince the fried meat and mix with eggs. Season with salt and pepper. On a floured table, roll out the dough into a thick rope and divide into 15-20 parts. Roll a ball from each part and allow them to proof for 10-15 min. Then shape 4-5 mm thick round flat cakes from balls with hands. Put 1-2 tablespoon filling on each cake, having previously formed the filling into a small roller. Join the edges of the flat cake and pinch, having left the center of the pie open. Place the pies on a greased baking tray at a distance of 5 cm from each other and set aside for 15 minutes. Brush the pies with a slightly beaten egg and bake for 15-20 minutes at 200 °C. Take the ready pies out of the oven and set aside for 15 minutes. Then put a piece of butter in each pie and pour in 1 tbsp. broth.