📝 About This Recipe
Rasstegay is a jewel of Russian culinary history, named for its distinctive 'unbuttoned' (rasstegnuty) appearance that reveals a succulent filling of fresh fish. Historically served in the grand taverns of Moscow and St. Petersburg, these boat-shaped pastries are prized for their rich, buttery yeast dough and the clever hole at the top, designed for pouring in hot broth just before eating. This recipe delivers a sophisticated balance of flaky white fish, aromatic dill, and a melt-in-the-mouth crust that defines authentic Slavic comfort.
🥗 Ingredients
The Rich Yeast Dough
- 500 grams All-purpose flour (sifted)
- 250 ml Whole milk (warm, about 105°F)
- 7 grams Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar
- 80 grams Unsalted butter (melted and cooled)
- 1 Egg (large, at room temperature)
- 1 teaspoon Salt
The Fish Filling
- 300 grams Salmon or Trout fillet (skinned and finely diced)
- 300 grams White fish fillet (Cod or Pike) (skinned and finely diced)
- 1 large Yellow onion (very finely minced)
- 30 grams Unsalted butter (for sautéing the onion)
- 3 tablespoons Fresh dill (finely chopped)
- to taste Salt and black pepper
- 1 teaspoon Lemon juice
The Finish
- 1 Egg yolk (beaten with 1 tsp water for glaze)
- 1/2 cup Rich fish stock (hot, for serving)
- 20 grams Cold butter (cut into tiny cubes)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk, sugar, and yeast. Let it sit for 10 minutes until it becomes frothy and active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour and salt. Create a well in the center.
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3
Pour the yeast mixture, melted butter, and egg into the well. Mix until a shaggy dough forms.
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4
Knead the dough by hand for 10 minutes (or 6 minutes in a mixer) until it is smooth, elastic, and no longer sticks to your fingers. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 hours or until doubled in size.
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5
While the dough rises, prepare the filling. Sauté the minced onion in 30g of butter over medium-low heat until soft and translucent, but not browned. Let it cool completely.
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6
In a medium bowl, combine the diced salmon, diced white fish, sautéed onions, chopped dill, lemon juice, salt, and pepper. Mix gently to combine without mashing the fish.
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7
Punch down the risen dough and divide it into 8-10 equal portions (about 80-90g each). Roll each piece into a ball.
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8
On a lightly floured surface, roll each ball into a circle approximately 5-6 inches in diameter.
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9
Place 2-3 generous tablespoons of the fish filling in the center of each circle, shaping it into an oval.
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10
Lift two opposite sides of the dough and pinch them together over the filling, starting from the ends and moving toward the center, but leave a 1-inch opening in the middle. The pie should look like a small boat or a 'football' with a hole on top.
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11
Place the pies on a parchment-lined baking sheet. Cover and let them proof for another 20 minutes while preheating your oven to 375°F (190°C).
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12
Brush the dough surfaces with the egg yolk wash. Place a tiny cube of cold butter inside the opening of each pie.
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13
Bake for 25-30 minutes until the crust is a deep golden brown and the fish is cooked through.
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14
Immediately upon removing from the oven, use a teaspoon to pour 1-2 teaspoons of hot fish stock into the center opening of each pie. This ensures the filling is incredibly juicy.
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15
Let the pies rest for 5-10 minutes before serving to allow the juices to settle into the crust.
💡 Chef's Tips
Always use a mix of fatty fish (like salmon) and lean fish (like cod) for the best texture and flavor depth. Ensure the sautéed onions are completely cool before mixing with the raw fish to prevent premature cooking. Don't skip the second rise; it's the secret to a light, airy pastry that doesn't become dense. If you don't have fish stock, a little melted butter mixed with lemon and dill can be used for the final pour. Avoid overfilling the pies, or they may burst open and lose their iconic boat shape during baking.
🍽️ Serving Suggestions
Serve traditionally alongside a clear fish soup (Ukha) or a rich bouillon. Pair with a glass of chilled premium vodka or a dry white wine like Riesling. Offer a side of sour cream (smetana) mixed with extra fresh dill for dipping. Accompany with Russian pickles (ogurtsy) to provide a crunchy, acidic contrast to the buttery pastry. Enjoy as a grand appetizer or a light lunch with a crisp garden salad.