Rastegai with Peas

Rastegai with peas are baked yeast pies with an open center and ready-made pea puree filling. The dough makes 12 pieces, they bake for 25 minutes at 180-200°C, and come out of the oven brushed right away with a garlic and herb dressing. I highly recommend making these.

Rastegai with Peas

Open-topped baked yeast pies filled with pea puree, brushed with a hot garlic-and-herb dressing.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Rising time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 12 pies

Course: Buns and rolls

Cuisine: Home cooking

Ingredients Method

Ingredients

  

Dough

• 300 g flour
• 125 ml water warm
• 1 egg
• salt pinch
• 1 tbsp sugar
• 10 g fresh yeast
• 1 tbsp olive oil

Filling

• ready-made pea puree
• egg for brushing

Sauce

• fresh herbs
• 3 cloves garlic
• 1 tbsp olive oil
• 1 tbsp water

Method

 

1. Dissolve the yeast in warm water, add the salt and sugar, and stir. Beat in the egg, add the flour in parts, and knead the dough, pouring in the olive oil at the end. Gather into a ball and set in a warm place for one hour.
   
2. Turn the risen dough out onto the counter and divide into pieces - you'll get 12. Stretch or roll out each piece, spoon pea puree into the center, and pinch the pie closed on two sides, leaving the middle open.
   
3. Arrange the pies on a baking tray and let rise for another 30 minutes. Brush with egg yolk if you like before baking, and bake for 25 minutes at 180-200°C.
   
4. While the pies bake, make the sauce: finely chop the herbs and garlic, mix with the water and oil, and stir together.
   
5. Take the finished rastegai out of the oven and brush with the sauce right away.
   
6. Enjoy!
   

Tips

• Brush the sauce on while the pies are still hot straight from the oven - that way the garlic and herbs release their aroma into the dough.
• The filling can be changed: mashed potato, cabbage, or fish also work well with this same dough.