Go Back
Расстегаи с горохом

Rastegai with Peas

Open-topped baked yeast pies filled with pea puree, brushed with a hot garlic-and-herb dressing.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rising time 1 hour 30 minutes
Total Time 2 hours 25 minutes
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!