Recipe: Rastegai Dnepropetrovsk with rice and mushrooms step by step with pictures | Handy.Recipes

Rastegai Dnepropetrovsk with rice and mushrooms

Cooked rastegai with rice and mushrooms

Time to cook: 120 minutes

Total Servings: 8

Nutritional Value

These rastegai "on a plate" Flavorful and tasty but very dietary, from a Lenten menu. Rastegay is a traditional Russian dish. And in these days until Christmas, as long as the Filippov Lent lasts, such a delicious pastry as rastegai will not be left out. That's because the main thing in rastegay is not the dough. The main thing is the filling, which is covered with a piece of fish. The middle of the pie is left open. Butter or broth is poured into the ready rastegai. Many years ago, rastegay was cooked from the remains of fish, or rather from the visiga - the tough sinewy backbone. This is found in some species of fish instead of the bony backbone. Here is a recipe for a delicious lean pastry and fish-mushroom stuffing. "Egorov's tavern was famous, apart from pancakes, for its fish rastegayi. This is a round, full plate cake filled with minced fish and lingonberry, with the middle open, and in it, on a slice of sturgeon, lies a piece of burbot liver. The rastegay was served with a gravy boat of soup for free.."- В. Gilyarovsky

Author of the recipe

Ingredients for rastegay "Dnepropetrovsk" with rice and mushrooms:


  • Wheat flour / Flour - 600 g
  • Water - 350 ml
  • Yeast (fresh) - 20 g
  • Sunflower oil - 100 ml
  • Sugar - 2 tablespoon
  • Salt - 2 teaspoon


  • Fish (boneless, I have pollack fillet.) - 300 g
  • Rice (round rice, see label "for stuffing"(now written often), sticky) - 1/2 glass
  • Champignons (fresh) - 200 g
  • Mushrooms (dried) - 90 g
  • Onions - 200 g
  • Parsley - 1/2 bunch.
  • Salt (to taste) - 1 teaspoon
  • Black pepper (to taste) - 1/2 teaspoon
  • Nutmeg (to taste) - 1/4 teaspoon
  • Water (for boiling rice) - 1 l
  • Vegetable oil (100ml for frying and 50ml for greasing the patties) - 150 ml


  • Spices (1-2 cloves, peppercorns, bay-leaves each) - 1 teaspoon
  • Water - 1 l
  • Salt (no or to taste) - 1 teaspoon
  • Fish (If making fish broth. Any river fish will do, for soup.) - 500 g
  • Dill (or to taste, you can use dried or frozen) - 1/2 bunch.
  • Mushrooms (200g - fresh and for zest add 3-4piece of your favorite dried mushrooms. These can be white ones, beech mushrooms, butter mushrooms.) - 240 g
  • Lemon juice (or to taste) - 1 tablespoon

How to cook rastegayi "Dnipropetrovsk" with rice and mushrooms step by step with photos

Preparing the mushrooms for the broth and the stuffing. It is better to prepare the stuffing beforehand. Traditionally, our ancestors used to use dried mushrooms in rastegay (this is understandable). If you're craving a taste of Russian antiquity, make rastegay with dried mushrooms. Soak dried mushrooms in fresh water for several hours. Change the water at least once. Rinse the mushrooms in running water to wash away the sand and start boiling in salted water. After about 15-20 minutes add the rinsed mushrooms. Add spices: cloves, bay leaf, peppercorns and salt to taste. Boil until mushrooms are tender. Strain the. Serve the mushroom broth the same way as the soup. Finely chop and squeeze the boiled mushrooms and use them for stuffing.

Peel the fresh mushrooms and onions, wash them, finely chop. Roast the mushrooms first, sprinkling them in small portions so that they do not run out of juice and start braising. Then add chopped onion and stew until softened, stirring frequently. Set aside the cooked vegetables.

Boil the washed rice in plenty of salted boiling water over high heat until the liquid evaporates. Wrap the lid of the pot with a linen cloth and cover the rice. Let it steep for at least 15 minutes. Place the rice in a colander. Sticky round-grain rice is best for stuffing.

Finely chop parsley greens and mix together the cooked rice, mushrooms and onions. Season with salt and pepper to taste. The filling should be lightly fluffy and not too thick "floating".

Prepare yeast dough. I made both in the bread maker (per instructions) and by hand as follows. I whisked the yeast and 1 tablespoon of sugar in 1 tablespoon of warm water. And left it to rise to a frothy consistency. I sifted the flour, poured the yeast, water and oil in, added sugar and salt and kneaded a soft dough. Let it stand for 1 hour. During this time I kneaded it once. I cut the dough into balls of 120-150 grams each. This recipe yields 8 pieces

Meanwhile, I turn on the oven to preheat. I prepare a baking tray: oil it and cover it with parchment. Roll out a small saucer-sized piece of dough, about 0.7 cm thick.

I cut the fresh fish (sirloin) in random pieces (e.g. 1x8 cm), lightly salt and pepper it with ground black pepper and add ground nutmeg, rubbing it lightly into the tender flesh. Put 2 tablespoon of stuffing in the middle of a flatbread, leaving 1 cm from the edge. Place chopped fish on top.

I pinched the patty, leaving a hole in the middle. I thought that this shape would fit the description of a rastegai "the size of a plate" :) I put the pies on a baking sheet and greased it with oil. Let them proof for 10 minutes.

Bake until golden in a well heated oven on medium heat. Usually not less than 15 minutes, but you have to watch. If the filling is dry, after 5-7 minutes take the products out of the oven and pour 1-2 tablespoons of broth or oil inside. Bake until soft. Remove the rastegai from the baking tray and cover with a napkin. My stuffing was juicy and even spilled out of the rastegay, leaving appetizing streaks on the sides.

Meanwhile, we can prepare a fish soup, a whole onion and a bay leaf. Salt to taste. Strain the ready soup, season to taste with lemon juice and pepper. Serve with finely chopped dill. Serve the rastegai with fish soup or hot mushroom broth. Enjoy your meal!

Nutritional Value:

Whole Dish:
5970.1 Calories
249.5 g
255.5 g
680.2 g
Per Serving:
746.3 Calories
31.2 g
31.9 g
85 g
115.3 Calories
4.8 g
4.9 g
13.1 g

Salt, Black Pepper, Spicy, Vegetable Oil, Flour, Lemon Juice, Sugar, Onions, Spices, Parsley, Rice, Sunflower Oil, Water, Mushrooms, Dill, Mushroom, Champignons, Nutmeg, Fish, Yeast, Baking, Bakery, Pies

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