Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

From time immemorial, bread has been considered holy by Orthodox Christians. Rasstegai is one of the many delicious dishes in Russian and Ukrainian cuisine. Historically, the pie was made from leftovers: the filling of the pie was made from leftover fish, vegetables and cereals, and after a while the dish became popular in taverns in Russia in the 19th century.

How to cook pie

Rasstegai is a Russian pie made from unleavened yeast dough. Traditionally, it was served with fish soup and soups. The product can have the shape of a circle, a boat - the essence is different: it is sculpted so that there is an open hole in the middle (as in the photo). Because of such an “unbuttoned” interior, it was called “unbuttoned.”

Pie dough

Housewives ask each other how to prepare fish pie dough. According to the traditional recipe, it is made from yeast dough, but can be replaced with puff pastry or shortbread. The diameter and shape of the product may vary. There is a little trick to avoid drying out the dough: place a container of hot water under a baking sheet with pies in the oven.?

Filling

The filling for the pies is made moist, which makes it especially tasty. Broth or melted butter is poured inside the finished pie. The “unbuttoned” pie is filled with minced fish, cabbage, eggs, mushrooms, cereals, and potatoes. Pie with fish filling is served with fish soup, with mushrooms and meat - with broths and soups; this combination can often be seen in the photo.

How to make a pie

If the housewife has experience in baking, then she can handle fish pie without any difficulty. The algorithm of actions is as follows:

1. Cut the dough into pieces and form into balls.
2. Leave them for 15-20 minutes so that the dough has time to rise.
3. Roll out the ball into a layer and place the filling in the center.
4. Form a “boat” shape by pinching the dough around the edges, not forgetting the traditional open center (as in the photo).

Pie recipes

Over the years, the pie recipe has undergone changes: at first, the pies were made from cheap vyaziga and leftovers, and later expensive varieties of fish served as filling. Nowadays, everything possible is stuffed into the inside of the product, even fruit. Fish fillings for pies are made from salmon, trout, salmon, sardines, herring, and pike. Minced meat is often combined with eggs, herbs, carrots and rice.

Pies with fish

• Time: 3 hours 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 223 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Since ancient times, fish pie has been called “classic”. You can choose between different varieties of fish. You can also safely add eggs or mushrooms for fullness of taste and satiety. You can take more than one type of fish fillet, but mix two. Dill and parsley can be added to the filling if desired. Fish pies will serve as an excellent appetizer for fish soup or rich fish broth.

Ingredients:

• flour – 450 g;
• butter – 30 g;
• yeast – 25 g;
• milk (or water) – 125 ml;
• eggs – 2 pcs.;
• sugar – 1 tbsp. l.;
• salt – 1 tsp;
• fish fillet – 400 g;
• cream (33%) – 50 ml;
• onion – 1 pc.

Cooking method:

1. First make the dough. Dissolve 25 g of yeast in warm milk. Add flour and sugar. Leave for 30 minutes before rising. Add egg, salt and melted butter.
2. Knead the dough thoroughly and leave in a warm place for 2 hours. After kneading, leave for an hour. This is how the dough for any pie is prepared.
3. Finely chop the onion and fry in a frying pan in vegetable oil.
4. Add finely chopped fish fillet. Salt, pepper, pour in cream. Add greens if desired.
5. There are two options for sculpting the future pie: mold the dough into balls, and then after 10 minutes flatten them into flat cakes; or roll out the dough and use a glass to squeeze out circles.
6. Place a strip of filling on the flatbread and seal the edges of the pie in the shape of a “boat”, not forgetting the open middle.
7. Brush the pies with egg.
8. Bake in a preheated oven at 220-230˚C for 25 minutes.
9. Remove the pies from the oven, pour a spoonful of broth or melted butter inside.

With minced meat

• Time: 3 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 254 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Meat pie is eaten with broths. They are served both cold and warm - it all depends on preference. Minced meat for pies is made from any meat: chicken, beef (veal), turkey, pork. It is best to take pork or pork with beef. “Moscow” pie can be prepared by adding boiled eggs to the meat.

Ingredients:

• meat (pulp) – 400 g;
• eggs – 1 pc.;
• onion ray – 1 pc.

Cooking method:

1. Make the dough as in the previous recipe.
2. Wash the meat, cut into pieces, process it using a meat grinder.
3. Chop the onion and fry in vegetable oil. Add minced meat, salt and pepper.
4. Divide the dough into pieces, roll into balls, leave them for 10-15 minutes. Make tortillas. Place the filling, seal the edges, leave a hole in the middle. Brush with egg.
5. Place the baking sheet with pies in the oven for 20-25 minutes at 220˚C.
6. Remove the pies and pour in a tablespoon of broth.

With meat and potatoes

• Time: 3 hours 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 251 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Pies with meat and potatoes are a good option for those who like good, satisfying and tasty food. You can eat the pie5 with soup, broth, or just on its own. Any meat can be used for minced meat – it all depends on the preferences of the cook. It is better to take pork and beef.

Ingredients:

• meat – 200 g;
• potatoes – 3-4 pcs.;
• onion – 1 pc.;
• eggs – 1 pc.

Cooking method:

1. Knead the dough.
2. Wash the meat, cut into pieces, and pass through a meat grinder.
3. Fry finely chopped onion in a frying pan. Add the prepared minced meat, salt and pepper.
4. Peel the potatoes, cut them, boil them in a saucepan. Drain the water and mash the potatoes with a fork.
5. Roll the dough into balls and leave for 10 minutes. After flattening, add potatoes and meat. Seal the edges, leaving the middle open. Brush with egg. Place in a hot oven at 220˚C for 25 minutes.
6. Pour a tablespoon of melted butter inside the pies.

With mushrooms

• Time: 3 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 220 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Mushroom pie is a wonderful thing that perfectly complements chicken broth or soup. Before you prepare the wide-open pie, you just need to make the dough correctly and choose the filling: porcini mushrooms or chanterelles. You can add fried onions, mashed potatoes or a little rice to make the dish more filling.

Ingredients:

• dried mushrooms – 100 g;
• eggs – 1 pc.;
• onion – 1 pc.

Cooking method:

1. Knead the dough. The recipe for making the dough is above.
2. Soak mushrooms in warm water for 2 hours. You can take fresh mushrooms - 300 grams.
3. Fry the onion in vegetable oil. Add chopped mushrooms, add salt and pepper.
4. Form dough balls and leave for 10-15 minutes. After flattening, add fried mushrooms. Seal the edges, leaving a hole in the middle. Brush with egg and place in a preheated oven at 220˚C for 25 minutes.
5. Pour a tablespoon of broth inside.

Video

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Rasstegai are large baked pies made from yeast dough with a variety of fillings: meat; fish; mushrooms; chicken; greens and vegetables. The top of the pie is left half-open; you can add a piece of butter or elite fish to the finished pie. Rasstegai is a dish of Russian cuisine, they are made large and served with fish soup or broth. Today I want to offer my recipe for pie with meat and chicken broth.

Ingredients:

for test:

• milk – 250 ml.
• dry instant yeast - 11 grams.
• butter – 30-40 grams.
• one egg
• wheat flour - approximately 400-500 grams.
• sugar – 1 tbsp. spoon.
• salt – 0.5 teaspoon.

For filling:

• chicken – weighing about 1.5 kg.
• onions – 1-2 pieces.
• butter and vegetable oil for frying onions.
• salt, bay leaf and spices - to taste.
• carrots, onions and water for boiling chicken.

Cooking method:

Chicken broth recipe for pies:

For the broth, choose a medium chicken or chicken weighing about 1.5 kg. Rinse the carcass well, remove remaining feathers if necessary. Place the chicken in a saucepan, throw in the peeled carrots and onions, and add three liters of water. Before the broth begins to boil, skim off the foam, add salt, bay leaf and black peppercorns. Broth for pies from a young broiler will be ready in 50 - 60 minutes, from homemade chicken - in about a couple of hours.

Chicken filling for pies:

To prepare the filling for pies with chicken, you need to remove the boiled chicken. Cool it down.

Chop the onion and fry it until half cooked in a mixture of vegetable and butter.

Remove approximately 500 - 600 grams of chicken pulp from the bones.

Chop the chicken finely and add to the onion, continue to fry everything for another 10 minutes. The chicken filling is ready.

Pie dough:

For pies, unsweetened yeast dough is used. You can prepare it in any way or use the following recipe:

Dissolve one packet (11 g) of instant dry yeast in a glass of warm milk. Pour in the melted butter and add one egg, add a spoonful of sugar, a pinch of salt and about 400 - 450 grams of flour. Knead into a soft elastic dough, adding a little more flour if necessary.

Cover it with a towel and place it in a warm place for a while. The yeast dough for pies will be ready in about an hour.

All that remains is to form the pies and bake them in the oven.

How to cook pie with meat:

Separate a piece of dough. Form it into a cake with a diameter of about ten cm, the thickness of the cake is 0.5 - 0.8 ml.

Place the chicken filling in the center of the flatbread. Pinch the edges of the pie well, leaving the middle open.

Place the prepared chicken pies on a greased baking sheet.

After 15 minutes, place in a hot oven and bake at 180 degrees until done. When the pies are well browned, brush them with a raw egg and leave in the oven for another two to three minutes.

Serve the finished hot pies with strained chicken broth.

Pies with broth can be either a first course or a hot appetizer. Bon appetit!!!

For lovers of hearty baked goods with meat, I advise you to try other pies from our website, for example or.

Sincerely, Natalya Alekseevna.

Rasstegaychiki is one of the legendary snacks that shone in the 19th century in all Moscow taverns without exception. In fact, wide-open pies have been prepared in Rus' for many centuries, on the basis of which traditions of both preparation and consumption have developed. However, post-revolutionary public catering at the beginning of the twentieth century put an end to these customs. And yet, those who love to bake homemade pies and respect Russian cuisine can easily implement the old recipe at home.

Before making pies - a little history

Today “rasstegushki” is almost a festive dish with red fish, and the first pies were prepared with a filling of sturgeon by-products. First of all, the viziga - the sturgeon chord - was used. The point is that back then it was problematic to preserve the carcass itself, but the elm was dried and stored for quite a long time.

What does all this mean? And this means that such pies were the usual food of poor townspeople and peasants. They already knew how to cook pie at home and came up with simple names for it: rasstegushka, rasstegainik, wide open. Meanwhile, by the beginning of the twentieth century, Moscow became the center of Russian cuisine, where delicious dishes were prepared, including pie.

The pies were extremely tasty and affordable. For example, in Shcherbakov’s tavern they were baked the size of a whole plate and served with broth. The price of such a magnificent menu was only 15 kopecks, but even merchants and bankers did not disdain this dish. We went to Moscow establishments specifically to try their signature pies.

As time went on, the viziga was replaced by sterlet, sturgeon and crayfish necks, but the boat shape with an open middle remained the same. It is unlikely that it will be possible to implement the original recipe for the filling - where can you get viziga or burbot liver? But we are quite capable of making an analogue, for example, with pink salmon or sterlet.

Traditions: how to cook pie with fish at home and features of the process

Rasstegaychiki are made from puff pastry, yeast or shortbread dough. If you have the opportunity and free time, then use real yeast sponge dough. This is what makes classic wide-open pies in the old fashioned way. If you don't have time, store-bought puff pastry will do.


Chefs who know how to make pies most often use:

1. Fillet of pink salmon, trout, salmon or herring.
2. Champignon or forest mushrooms, canned or dry are suitable.
3. Boiled rice and egg.
4. Fried onion.

The fish must be fresh and not frozen. The filling for pies is made using a sharp knife, but not a meat grinder. Properly prepared minced meat does not stick to your hands and is able to keep its shape. To make the pies fluffy, you should choose flour containing at least 35% gluten.

Recipe for Moscow-style pie with minced pike fish and yeast-free dough

The signature filling, for which people came to Moscow, was considered to be stuffing made from sterlet and sturgeon. In famous taverns, pies were also decorated with burbot liver, which increased the status of the baked goods, turning the food of the poor into a dish for the table of an aristocrat. However, now we will not consider the “aristocratic” option, but will prepare a more ordinary snack.

Ingredients

On average, each pie with minced fish contains 25 g of puff pastry without yeast and 10 g of filling. Let's not waste time on trifles, and prepare enough ingredients for 18-20 pies.

• Wheat flour – 300 g.
• Chicken egg – 4 pcs.
• Onions – 1 pc.
• Margarine – 100 g.
• Vegetable oil – 2 tbsp.
• Cold water – 0.5 cups.
• Pike fillet – 300 g.
• Salmon fillet – 300 g.
• Citric acid – ¼ tsp.
• Salt, ground black pepper - to taste.

Dough preparation technology

There is a misconception that puff pastry is incredibly troublesome and time-consuming. Supposedly you need to know special secrets and so on. As a result, we, without understanding the essence, go to the store and take the finished product. But you only have to try it once, and the need to purchase will disappear forever - everything is so easy and comfortable. And baking a pie crust will be easier than cooking bagels or Christmas gingerbread.

Flour block

• Sift the flour.
• Pour ½ cup of cold water into a container and dissolve the citric acid. Add 350 g of flour, one egg, half a teaspoon of salt and stir the mixture for 15 minutes.
• Roll the dough into a ball, make a cross-shaped cut on it, cover and refrigerate for thirty minutes.

Fat block

• Cut the cooled margarine into large pieces and place in a container.
• Pour the rest of the flour into the pan and mix it thoroughly with the margarine.
• Roll the resulting mass and place in the freezer for twenty minutes.

Lamination process

• Roll out the flour block into a rectangle on a floured board.
• Lightly roll out the fat block between sheets of parchment and place it on top of the flour block. Half of the latter's area should remain free.
• Cover the fat block with the free part of the flour section, pinch the edges and roll the dough in different directions.
• Conditionally divide the layer into four equal parts, fold the outer two towards the center and then in half. Place the mixture in the freezer for twenty minutes.
• Roll out the rested dough again, visually divide the layer into six parts and fold twice on the left, twice on the right and in half. Place the mixture in the freezer for twenty minutes.
• Roll out the dough again, roughly divide it into six parts, fold it and put it in the freezer for twenty minutes.

Now the finished product can be used for its intended purpose. But don’t forget about how to competently prepare the filling for pie at home, which we will cook in between flour tasks.

Filling

• Finely chop the onion and saute it in a frying pan with oil until soft.
• Hard-boil two chicken eggs and chop finely.
• Finely chop the pike fillet with a knife, add salt and pepper and fry.
• Cut the salmon fillet into flat pieces measuring approximately 2.5 x 3.5 cm. They will be needed immediately before putting the pies in the oven.
• In a container, mix the fried onions, pieces of pike, eggs and stir. If you wish, add greens.

Making pies

• Roll out the dough and use a glass or saucer to make flat cakes 0.7-0.9 mm thick.
• Place two or three teaspoons of filling in the center of the flatbread, and a piece of salmon on top of it.
• Pinch the ends of the opener, leaving the middle open.
• Grease a baking sheet with oil and place the pies on it, let them sit for 10-15 minutes. The result will be better if the pan is placed in the refrigerator for 20-30 minutes.
• Brush the pies with lightly beaten egg.
• Preheat the oven to 200°C and place a baking tray with pies in it. Cook for twenty to thirty minutes.

Now we know how to make classic pies on puff pastry without yeast. All that remains is to present them correctly, which can also be called science in a certain sense.

Innings

Fish rasstegainiki are usually served with traditional or crayfish fish soup. These pies go great with Finnish salmon fish soup.

You should also put a gravy boat with fish soup on the table, which is poured into the hole of the pie. You don’t need to pour a lot, two or three tablespoons are enough. Some people prefer to add pieces of butter - the choice here is for everyone.

Bonus recipe: pie with pink salmon and boiled rice from yeast sponge dough

The presence of high-quality yeast on store shelves increasingly provokes us to use straight dough preparation technology. While products baked on sponge are better baked and remain soft much longer. Therefore, it is worth paying attention to pies made from sponge dough, which have an unsurpassed taste and aroma.

Opara

We count on 18-20 pies, for which we prepare the ingredients for the first stage:

• Sugar – 2 tbsp.
• Yeast – 50 g.
• Flour – 3 tbsp. with a slide.
• Warm water – 1.5 cups.

Preparation

• Dissolve yeast and sugar in warm water (one and a half glasses).
• Add the sifted flour and mix thoroughly, avoiding the formation of lumps.
• Cover the container with the dough with film and set aside in a warm place for thirty minutes.

Dough

Now let's start preparing the main dough mass. To do this you will need the following components:

• Vegetable oil - 0.5 cups.
• Flour - 4 cups.
• Salt – 1 tsp.

The process of forming the main test

• While the dough is rising, you need to sift the flour and salt so that the pie with pink salmon and rice turns out fluffy.
• When the sponge mass rises, it’s time to put it in a container with flour and add vegetable oil there. Now we knead the dough, but make it not hard, but soft, a little sticky.
• Cover the pan with film and set aside in a warm place for 60 minutes.

Filling

Now it's time to start filling. To implement it you need the following ingredients:

• Pink salmon fillet – 300 g.
• Onions – 1 pc.
• Boiled rice – 1 cup.
• Boiled egg – 2 pcs.
• Butter – 1 tbsp.
• Raw egg – 1 pc.
• Salt, pepper - to taste.

Preparation

• Cut the onion into half rings and fry in a frying pan.
• Cut the fish fillet into large pieces.
• Cut the hard-boiled eggs into small pieces.
• Mix eggs, rice, onion, fish. Add salt and pepper to taste.

Technology for forming pie pie

• Roll out the dough and make flat cakes using a glass or saucer.
• Place 2-3 tsp in the center of the cakes. fillings.
• Pinch the pie on both sides, leaving a hole in the middle. This is easier to do with floured hands.
• Grease a baking sheet with vegetable oil, place the finished products and let them rest for 5-10 minutes.
• Brush each pie with beaten egg; if desired, you can put half a teaspoon of butter in the holes.
• Place the baking sheet in the preheated oven. Bake at 180-200°C for 20-30 minutes.

Not everyone can make boat-shaped pies? It's OK! A round shape is also allowed - at the beginning of the 19th century, these were the types of pie crusts that were prepared in some Moscow restaurants.

The most delicious and most popular pies are pies with fish. Just in case, for those who don’t know, rasstegai is a pie made from yeast dough, which has a lot of juicy filling, and which is molded in a special way with a hole in the center. A very tasty Russian dish that can be served with first courses or as an independent dish. Although the dough is yeast, the pies are easy to prepare. I suggest you try my recipe for pies with airy dough and a very tasty and aromatic filling.

Ingredients:

(12 pieces of pies with fish)

• dough:
• 1/2 cup water
• 1/2 cup milk
• 2.5 tsp dry yeast or 25 gr. fresh yeast
• 1 tsp Sahara
• 3 tbsp. premium flour (500 gr.)
• 1 egg
• 3 tbsp. sunflower oil
• 1 tsp salt
• filling:
• 500 gr. fish fillet
• 2 large onions
• 2/3 tsp. salt
• 1/3 tsp. ground black pepper
• 1 tsp dried dill or a small bunch of fresh dill
• pinch of cardamom (optional)
• vegetable oil
• 30-50 gr. butter
• decoration:
• 1 egg

• I have tried many recipes for yeast dough for pies, and I must say that this is one of the most successful. Very good proportion, the dough fits perfectly, it turns out airy and tasty. So, mix water with milk, heat to 40-45°C, but not higher, otherwise the yeast will die. Dissolve the yeast.

• Add 1 tsp. sugar and 1 tbsp. flour, mix and place in a warm place for 20 minutes.

• While the yeast is rising, sift the flour. By the way, immediately remove the egg from the refrigerator so that it is not cold.

• When the dough is ready (covered with bubbles and increases in volume), add 2.5 cups of flour.

• Add 1 egg, 3 tbsp. vegetable oil and 1 tsp. salt.

• Mix the dough. Then place the dough on a table sprinkled with flour and begin to knead it thoroughly. The dough will take a little more flour. As a result, we should get a fairly soft and manageable dough.

• Form a bun and place in a warm place for 30-40 minutes. Cover the dough with a napkin to prevent it from airing.
• In principle, you can use any fish for pies, the main thing is to remove all the bones. The most practical and convenient option is to take hake or hake fish fillet; as they say, it’s tasty and inexpensive. Of course, the pies with salmon turn out amazing, but you can’t call such a pies budget-friendly.

• You can also use frozen fish fillets, but in this case it should be taken into account that the weight of thawed fish is less than frozen (quite a lot of water remains after defrosting).
• Cut the fish fillet into pieces approximately 1.5x1.5 cm, larger if possible.
• Take two large onions, peel and chop finely. Simmer in a small amount of vegetable oil. There is no need to fry the onions too much, much less dry them. If you want the pies with fish to be juicy, simmer the onion over low heat and preferably covered. Let the onion cool.

• Combine onion and fish. Add salt, pepper, dill. People of traditional culinary orientation can add chopped garlic, but I advise creative people to prepare fish pies with the addition of cardamom. This is a very strong spice, so add one pinch.

• Mix, the fish filling for the pies is ready!

Cooking pies with fish

• Lightly knead the yeast dough and divide it into 2 parts. We divide each part into 6 more identical pieces. Roll out each piece with a rolling pin to make a thick flat cake. This way we get 12 flatbreads, from which we will then make 12 pies with fish.

• Place about 1 tbsp of filling in the center of each flatbread. with a big slide. Then carefully pinch the dough first on one side and then on the other so that a small hole remains in the center.

• Place the fish pies on a baking sheet lined with parchment or greased with vegetable oil. We place the pie crusts at a considerable distance from each other so that they do not stick together during baking. Place in a warm place for 20-30 minutes until the dough rises.
• Before putting the pies in the oven, paint with beaten egg.

• Place the pies in a well-heated oven (turn it on in advance). Bake for 25-30 minutes at 180°C. We monitor the baking, the ovens are different, the pies can be baked faster.
• Remove the rosy, beautiful and very appetizing pies with fish from the oven. While it is still hot, place a piece of butter on top of the filling. You can, of course, melt the butter and then pour it inside the pie, but these are unnecessary movements, because the butter will already melt on the hot filling))).

• We serve warm pies with fish soup, soup or broth, and simply eating fish pies as a snack is a real pleasure.

Rasstegai are baked pies made from yeast dough with different fillings, which are distinguished by a special shape - in the form of boats and an open top. Pies are served with first courses as a hot appetizer. And today I offer a detailed recipe for portioned fish pies - literally for 2-3 bites.

Despite the fact that traditionally this kind of baking is prepared on the basis of unsweetened yeast dough, I personally like to make pies using my favorite pastry. The composition will not contain water, milk, kefir, whey or other liquid, but it will be full of all sorts of baked goods: eggs, sour cream and vegetable oil. A step-by-step recipe for a bread machine, as well as some subtleties, and this time I decided to knead it with my hands - the dough is very pleasant to work with.

We will use pink salmon as the main filling for the pies, but it is not at all necessary to use this particular fish. Another red fish is perfect: coho salmon, sockeye salmon, salmon, chum salmon, trout - the one that is available and you like. Of course, you can cook pies with sea fish, which have white meat - this is a matter of taste and personal preference.

In addition, the filling will contain a decent amount of onions fried in butter, boiled chicken eggs and cream. Many housewives also add boiled rice to the fish (I think to reduce the cost), but I don’t really like it that way, so this product will not be in the recipe.

A few more words about the essence of pies and we’ll immediately move on to cooking. Why are these delicious pies called that and why do they leave a hole on top? If you look at the finished pie, you can see with the naked eye that the seam of the dough on top is not completely sealed - that’s why the pie looks like it’s unbuttoned. Well, in short - pie. When the pies are ready, broth (optionally, melted butter) is poured into this very hole - thanks to this secret, the pies turn out incredibly juicy and incredibly tasty!

Ingredients:

Yeast dough:

(500 grams) (200 grams) (3 pieces ) (100 milliliters) (1 tablespoon ) (1.5 teaspoons) (1 teaspoon)

Filling:

For lubrication:

Cooking step by step:

The recipe for yeast dough for fish pies includes the following products: high-grade wheat flour, medium-fat sour cream (I use 20%), medium-sized chicken eggs (45-50 grams each), refined vegetable oil (I use sunflower) oil, salt, sugar and instant yeast. All ingredients for the dough must be at room temperature. For the filling, take red fish (bone-in with skin), chicken eggs, onions, butter of any fat content (mine is 72.5%), cream 10-20% fat, salt, ground black pepper. To grease the preparations you will need 1 chicken egg (can be replaced with 1 egg yolk and a tablespoon of milk).

First of all, sift the wheat flour (preferably twice) into a container suitable for kneading and fermenting yeast dough. Thanks to this technique, the flour will not only be saturated with oxygen, but also possible debris will be removed. I immediately use exactly 500 grams of flour, since I always use a product from the same manufacturer (Lida flour), but you may need more or less. You can, of course, immediately knead the dough on the table, but it is much more convenient in a bowl (for example, the same liquid ingredients will not run away).

At the beginning of kneading the yeast dough, you can simply mix all the ingredients with a fork, spoon or hand so that the flour is moistened, absorbing the wet ingredients. If you have a bread machine or dough kneader, the kneading process is greatly simplified and your work is reduced to a minimum. You need to knead the dough for quite a long time (at least 10, and preferably 15 minutes) and intensively - it is advisable to do this with your hands on the table. An electric assistant will do the job in about 7 minutes. As a result, this rich yeast dough should become completely homogeneous, smooth, very soft and tender, slightly sticky. Round the dough and place it in a bowl greased with a small amount of vegetable oil (not indicated in the ingredients) so that it does not stick to the dishes during the fermentation process. Place the dough in a warm place for 1 hour. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and you won’t get any pies.

While the dough is fermenting, let's prepare the filling. Immediately set 2 hard-boiled chicken eggs to boil - no more than 9-10 minutes after boiling over medium heat. To prevent eggs from cracking when boiling, they should be at room temperature, as should the water for boiling. In addition, you can additionally salt the water or pour in a little vinegar - then the likelihood of damage to the shell is minimized. Peel two large onions and cut into small cubes.

In a wide and deep frying pan, melt 80 grams of butter and add chopped onion into it. Cook over medium heat, stirring, until soft, translucent and light golden brown.

We don’t throw away the backbone, skin, fins - we cook fish broth. Place them in a saucepan and add a small amount of cold water. Place on the fire, bring to a boil, skim off the foam. If desired, add salt and aromatic seasonings to taste. After boiling, cook the fish broth for about 15 minutes under the lid over moderate heat.

Add pieces of fish fillet to the onions. Fry over medium heat, remembering to stir, for about 3-4 minutes.

Then pour 100 milliliters of cream, salt and pepper to taste. Cook covered over low heat until the liquid has evaporated - about 10 minutes.

When the chicken eggs are ready, place them directly in a saucepan under cold running water for about 5 minutes. During this time, they will cool down and the shells will be easier to remove. Peel the boiled eggs and cut into small cubes.

Mix everything thoroughly - the filling for the pies is ready. Don't forget to taste for salt and pepper and adjust the amount of seasoning if necessary. Let the filling cool completely.

During this time, the fish broth also managed to cook. Let it cool a little, then strain. The broth will only be needed at the very end, when the fish pies are baked.

Let's return to the test. After about an hour from the start of fermentation (time is a relative concept, more or less may be needed), the yeast dough will grow perfectly, increasing in volume by 2-2.5 times. If the dough rises poorly, it means you have old yeast - increase the fermentation time.

Divide the yeast dough into equal pieces - 24 pieces, 39 grams each. Place them on a board sprinkled with a small amount of wheat flour. Round each piece so that any excess air bubbles come out. While we are making one pie, we will cover the rest of the dough with a towel so that it does not air out and become crusty.