Categories: Seafood, Appetizer, Ethnic, Slavic, Russian, Rus, Main dish
Yield: 4 servings

1 ea Pike or perch*
5 tb Sunflower oil
4 tb Cheddar cheese grated
4 tb Onion minced
3 ea Potatos
All-purpose flour as required
Butter melted as required
2 c Riced cooked
4 tb Dill fresh & minced
2 tb Parsley chopped

*NOTE: Use any firm flesh fish. Salmon is an excellent alternative fish. Shrimp are also very good in this recipe.

Make a simple yeast dough.
When it is ready then divide it into 4 small portions.
Roll out these small balls of dough.
Put some stuffing on center of each.
Pinch up edges of dough around filling to make oval pies but leave middles uncovered.
Put rasstegai on a baking sheet greased with butter then leave in a warm place.
When they are done paint with beaten egg yolk then bake in oven.

Fish Filling:
Take 1/2 lb fish fillets seasoned to your taste.
Bake in your oven or steam for 15-20 mins.
Chop fish into a coarse mince.
Heat some flour with melted butter then add juice from cooked fish.
Add onion then cook slowly for 10-15 mins.
You will have a sauce with a consistency of thick sour cream.
Mix 1 part of fish & 1 part of cooked rice then add chopped parsley, dill, pepper & salt.

**NOTE: Alternative fillings may be made of minced meats, boiled eggs or mushrooms.

ORIGIN: Svetlana Burinova, Moscow-Russia, circa 1995