Description
These pies the size of "full-plate" is very fragrant, tasty and that is dietary, from the Lenten menu. Pie - a traditional Russian dish. And in these days before Christmas, while Filippov post, such tasty pastries like pies, will not remain on the sidelines. It is because in pies is not the main dough. The main thing in them - filling, which is covered by a piece of fish. The middle of the pie remains open. In the finished rasstegayi pour in oil or broth. Many years ago the pie was made from residues of fish, more bisigi – durable tendon of the ridge. This occurs in some species of fish instead of a bone of the spine. The recipe for a delicious pastry and fish-mushrooms to Your attention. "Tavern Egorov, except for pancakes, famous fish pies. This round, full-dish pie stuffed with minced fish with waigeu, and the middle is open, and in it, on a slice of sturgeon, is a piece of burbot liver. To rasstegay was served a bowl of soup for free..."— Vladimir Gilyarovsky
Ingredients
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Flour
600 g
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Water
350 ml
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Yeast
20 g
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Sunflower oil
100 ml
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Sugar
2 Tbsp
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Salt
2 tsp
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Fish
300 g
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Figure
0.5 cup
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Mushrooms
200 g
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Mushrooms
90 g
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Onion
200 g
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Parsley
0.5 coup
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Salt
1 tsp
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Black pepper
0.5 tsp
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Nutmeg
0.25 tsp
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Water
1 l
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Vegetable oil
150 ml
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Spices
1 tsp
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Water
1 l
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Salt
1 tsp
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Fish
500 g
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Dill
0.5 coup
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Mushrooms
240 g
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Lemon juice
1 Tbsp
Cooking
Preparation of mushrooms for the broth and toppings. The stuffing is best to prepare in advance. Traditionally our ancestors used in pies, dried mushrooms (and understandably). If you crave to plunge into life of Russian antiquity, cook pies with mushrooms. To do this, soak the dried mushrooms in fresh water for several hours. At least once water need to change. Rinse the mushrooms in running water to wash away the sand and start cooking in salted water. After about 15-20 minutes, add the washed mushrooms. Add the spices: cloves, Bay leaf, pea allspice and salt to taste. Cook until tender mushrooms. Strain. Mushroom broth is also served with pies, and soup. Cooked mushrooms finely chop, squeeze and use in the stuffing.
Fresh mushrooms and onions to clean, wash and finely chop. Fry first the mushrooms, adding small portions so that the mushrooms have released juice and began the process of extinguishing. Then add finely chopped onion and cook until tender, stirring frequently. The cooked vegetables aside.
The washed rice to boil in plenty of salted boiling water on high heat until the liquid evaporates. Wrap the lid from the saucepan with a linen cloth and cover with rice. To insist not less than 15 minutes. Drain in a colander. For the filling works best for adhesive kruglozerny Fig.
Finely chop the parsley and mix the cooked rice, mushrooms and onions. Salt and pepper to taste. The filling should be thick, slightly "floating".
Prepare a yeast dough. I was cooking in the bread maker (as per instructions) and manually in the following way. In 1 tbsp of warm water dissolved yeast with 1 tbsp sugar. Left until the foam. Sifted flour, poured the prepared yeast, water and oil, added sugar and salt, and kneaded soft dough. Left for 1 hour. During this time, ammala it 1 time. The dough is cut into balls at 120-150 g each. This recipe comes out 8 PCs.
Meanwhile include to warm up the oven. Prepare the pan: grease it with oil and make the parchment. The unrolled dough ball the size of a saucer not thin, about 0.7 cm thick.
Fresh fish (loin) chopped arbitrarily (for example, 1х8см), slightly added some salt and ground black pepper AC, arched ground nutmeg, lightly rubbing the tender flesh. In the middle of the tortillas put 2 tbsp of stuffing, retreating from the edge of 1 cm from the Top, placed pieces of chopped fish.
Tingled pie, leaving a hole in the middle. I thought that this form will conform to those descriptions when the pies "size of a plate" :) Put the pies on the prepared baking sheet, greased with vegetable oil. Given the delay of 10 minutes.
Bake until Golden brown in a well preheated oven on average heat. Usually at least 15 minutes, but you have to watch. If the filling is dry, 5-7 minutes to remove product from the oven and pour the inside of 1-2 tablespoons of broth or oil. To pester until tender. Put the pies from the baking tray and cover with a cloth. My filling was juicy and was even crawling out of the pies, leaving delicious trails on the sides.
Meanwhile you can prepare the fish soup of fish, onions, which put in whole, and a Bay leaf. Add salt to taste. Ready your ear to drain, season to taste with lemon juice and pepper. Serve with finely chopped dill. Pies served with soup or a hot mushroom broth. Bon appetit!
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