Rasstegai is a pie which has a long form with a hole in the middle. Rasstegai can be filled with various fillings. Hole in the middle of pies lets you pour the broth into pie, or put a piece of butter in it for softness.
Ingredients: 500 g of dough, 500 g of chicken, 1/2 onion, 1/2 carrot, butter, salt, pepper, bay leaf, green leek.
Preparation: boil the chicken in a broth with carrot and onion. When the chicken is almost ready throw bay leaf, salt and pepper in the broth. Do not pour out the broth. Take out the chicken, remove bones and chop it. Mix chicken with finely chopped leek. Roll out the dough to a thick plate (1-1.5 cm), put the filling, close up edges leaving a hole in the center of pie. Bake pies at 200 ̊C for 20-25 minutes. When the pies get ready, pour the remaining chicken broth and put a small piece of butter in the hole at the top of pie.
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