Rasstegai -fish turnovers


  • Level: intermediate
  • Total time: 2h 45 min
  • Yield: 20 pieces



  • 400 gm all-purpose flour plus extra for kneading
  • 3 tablespoons butter
  • 8 gm dry yeast
  • 2 egg yolks
  • 1 1/4 cups of milk
  • 2 tablespoons breadcrumbs
  • 1 egg beaten for the top of turnovers


  • 300 gm zander or pike fillet minced
  • 300 gm salmon fillet chopped
  • 2 onions finely chopped
  • salt and freshly ground black pepper
  • 2 tablespoons oliva oil


  1. For dough. Dissolve the yeast in a small amount of warm milk (temperature should be 120°F-130°F) in a small bowl, let the mixture stand until yeast begins to foam vigorously (5 – 10 minutes). In a large bowl sift the flour, add the yeast mixter and remaining warm milk. Knead the dough and put it in a warm place for 1 hour (ideal rise temperatures are between 80°F – 90°F), to rise it first. Better to cover the bowl with a teatowel. I think for mixing and rising ideally fits the bread maker. Then add in the dough 2 egg yolks and 2 tablespoons of butter,  knead well the dough and let it stand for another 40 minutes in a warm place, let the dough rise again.
  2. For filling. Combine finely minced zander or pike ( it can be done in food processor) and finely chopped onion, season it with salt and pepper and fry in a pan on medium heat, adding 2 tsp olive oil for 10-15 minutes.
  3. Chop the salmon fillet into small pieces.
  4. To roll out the dough into a thin sheet with a thickness of about 1.5-2 mm with a rolling pin. A cup shape or cut circles with a diameter of 10 cm. To put fried minced zander or pike on the center of each circle, and add a few pieces of salmon.Press with your fingers to tightly seal. Seal edges so that a small hole is left in the center.
  5. Preheat the oven to 200°C.
  6. Place turnovers on parchment lined baking sheet greased a piece of butter, cover wet teatowel  and let them stand  for 10-15 minutes. Brush egg wash over tops of turnovers, sprinkle with breadcrumbs. Bake 30-40 mins. Serve warm.