Rasstegai Svyornik
Introduction to Rasstegai Svyornik
Rasstegai Svyornik is a traditional Russian dish known for its rich flavors and satisfying combination of fish and meats wrapped in a delicate pastry. Historically, it served as a portable meal for hunters and travelers in Russia. It is a close cousin to the other familiar pastry dishes like pirozhki, but distinct in its open-top pastry style, allowing the savory filling to be showcased. The name "Rasstegai" translates to "unbuttoned" in Russian, hinting at its iconic open top design.
Ingredients
Preparation
Preparing the Dough
In a large mixing bowl, combine 500g of flour, 1 tsp of salt, 1 tbsp of sugar, and 2 tsp of active dry yeast. In a separate bowl, melt 100g of butter and then add it to the dry ingredients along with 250 ml of warm milk. Knead the mixture into a smooth dough and let it rest for approximately one hour in a warm place.
Preparing the Filling
While the dough rises, prepare the filling by finely chopping 1 medium onion. In a pan, sauté the chopped onion in butter until translucent. In a mixing bowl, combine the sautéed onions, 300g of cooked and flaked salmon, 200g of cooked rice, a handful of chopped dill, black pepper to taste, and juice of half a lemon. Add salt to taste and mix thoroughly.
The Cooking Process
Assembling the Rasstegai
Once the dough has doubled in size, preheat your oven to 200°C (approximately 390°F). Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut the dough into 12 circles, using a round cookie cutter or the rim of a glass.
Place a generous tablespoon of filling in the center of each circle. To shape the traditional rasstegai, fold the edges upward around the filling but leave an inch of the filling exposed at the top. Pinch the edges tightly to ensure they remain "unbuttoned."
Baking the Rasstegai
Arrange the rasstegai on a baking sheet lined with parchment paper. In a small bowl, beat 1 egg and gently brush it over the dough to give it a golden finish during baking. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and cooked through. Use a cooking timer to ensure thorough baking.
Serving Suggestions
Rasstegai Svyornik is best enjoyed warm, fresh out of the oven. Traditionally served with a sprig of parsley and a wedge of lemon on the side, it makes for a delightful meal or snack. Pair it with a light Russian soup like borscht or enjoy with a dollop of sour cream. The rich aroma and delicate flavors make it a perfect dish for gatherings or a hearty treat.
Whether shared with friends, enjoyed at a festive occasion, or simply part of a cozy dinner, Rasstegai Svyornik brings a touch of Russian heritage and warmth to the table.