Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Moscow rasstegai

Moscow rasstegai

Moscow rasstegai
For the dough: 100 flour, sugar 5, 5 table margarine, salt 1, 1.5 yeast, water 45, sunflower oil for the lubrication 0.4; Dough output 150g; 75 beef, fish, eggs or mushrooms 7. Output 210g

Ready-made yeast dough divided into pieces of 150 g, formed into balls, put in a warm place for 8-10 minutes, then roll into a round flat cakes, which put the minced meat with onions, fish or minced dried mushrooms.
The edges cakes pinch so that the middle was left open. Rasstegai bake at 280-290 °C
Ready hot rasstegai grease with butter. In accordance with the kind of stuffing in the middle of the finished pie before serving put a slice of boiled sturgeon or salted fish (salmon, lax, etc.), hats pickled mushrooms or slices of hard-boiled egg.

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