Recipe: Moscow style rastegayi step by step with pictures | Handy.Recipes

Moscow style rastegayi

Cooked Moscow style rastegayi

Time to cook: 120 minutes

Total Servings: 8

Nutritional Value

Rastegai - baked pies with a hole in the top. They are made of yeast dough with different fillings. Rastegay gets its name from the seam on the finished bakery, which seems to stretch the pie. Rastegai, the recipe for which enjoyed great popularity back in Rus, still remain a favorite dish of Russians. The most common recipes for this dish are rastegai with meat, rastegai with fish, and rastegai with cabbage.

Author of the recipe

Ingredients for rastegai in Moscow style:


  • Wheat flour / Flour (1 tablespoon per subflour) - 320 g
  • Yeast (dry quick-acting "SAF-MOMENT") - 6 g
  • Milk - 200 ml
  • Vegetable oil - 4 tablespoon
  • Sugar - 1 tablespoon
  • Salt - 1 teaspoon


  • White cabbage / Cabbage (chopped, no core) - 700 g
  • Onions - 2 pcs
  • Ground meat - 400 g
  • vegetable oil - 3 tablespoon
  • Butter - 2 tablespoon
  • Seasoning (for meat) - 0.5 teaspoon
  • Salt - to taste
  • Black pepper (ground) - to taste


  • Sesame (optional) - 1 tablespoon
  • Egg yolk (+1 tablespoon milk) - 1 pc
  • Butter - 2.5 tablespoon

How to cook rastegai Moscow-style step by step with photos

1. Prepare dough. Sift flour.

2. Mix 2 tablespoon flour with 1 tablespoon sugar and yeast. Add 50 ml of warm milk, mix with a whisk. Put the bowl with the starter in a warm place. After 10 minutes stir it to make sure there are no lumps. Again we put the bowl with the leaven in a warm place until a foamy cap appears, ~10 minutes.

3. To remaining milk (150 ml) we add salt (1 teaspoon), oil and sourdough.

4. In small batches add the flour, 1 tbsp. Add flour in small portions (1 tbsp) and mix each time. Knead in the remaining flour (2 to 3 tablespoons) with your hands and form a dough lump.

5. Form a soft, smooth dough that is not sticky to your hands. Grease a bowl with olive oil (1 teaspoon), put the lump of dough and turn it until it is coated with oil. Cover the bowl with clingfilm or clingfilm to prevent the dough from getting chunky.

6. Let's put the bowl in a warm place to increase 2.5 times.

Prepare the filling. I have a simple filling, and I really like pies with cabbage. And you can add any additions to the cabbage to taste. I have homemade minced meat. It is 50% pork + 50% beef. 7. Peeled and chopped onions fry in heated vegetable oil (1 tablespoon) until transparent. Mix 1 tablespoon (20 g) butter with the onions and minced meat and fry until white.

8. Place minced meat mixture in blender bowl. Stir in the meat seasoning (0.5 teaspoon), salt and ground pepper to taste. Optionally add 1 clove of garlic. Process in blender, stuffing will be much more tender in the filling.

9. Finely chop the cabbage and fry in the oil (2 tablespoon vegetable oil +1 tablespoon butter) until soft. Allow 1-2 tablespoon of water.

10. Mix the cabbage with the minced meat, salt, pepper, stir and remove the pan from the stove. Divide stuffing into 8 parts.

11. Knead the dough to rise, divide into 8 portions and roll into balls. Cover the dough with clingfilm and let rest for about 15 minutes.

12. Take one ball at a time, flatten or roll out into a cake and put the filling.

13. Pinch the edges to leave an open spot in the middle.

14. Then pinch the edges as shown in the picture.

15. Turn the oven on at 40°C. Grease a baking tray with oil and arrange the dough pieces. Cover the baking tray with a thin, dry towel or a clean "cloth" Leave to rise in the oven for about 20 minutes.

16. Then turn the temperature of the oven to 190°С. Brush the rastegai with beaten egg and sprinkle with toasted sesame seeds. Put a small piece (~1 teaspoon) of cooled butter in the center of each quiche and bake until golden.

Nutritional Value:

Whole Dish:
3277.9 Calories
65.4 g
151.7 g
327.1 g
Per Serving:
409.7 Calories
8.2 g
19 g
40.9 g
163.9 Calories
3.3 g
7.6 g
16.4 g

Meat, Salt, Black Pepper, Vegetable Oil, Flour, Sugar, Butter, Seasoning, Onions, Milk, Sauce, Vegetable, Cabbage, Sesame, Yeast, Minced Meat, Egg Yolk, Mild, Biscuits, Dough, Pies

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