Pies are one of the legendary snacks that shone in the 19th century in all taverns in Moscow without exception. In fact, pies “wide open” have been prepared in Russia for many centuries, on the basis of which the traditions of both cooking and consumption have developed. However, the post-revolutionary catering of the early twentieth century put an end to these customs. And yet, those who love to bake homemade pies and respect domestic cooking can easily implement the old recipe on their own at home.
Before making pies - a little history
Today this "rasstegushki" is almost a festive dish with red fish, and the first pies were prepared with a filling of sturgeon offal. First of all, the viziga was used - the sturgeon chord. The bottom line is that then it was problematic to preserve the carcass itself, but the vyaziga was dried and stored for quite a long time.What does all this say? And this suggests that such pies were the usual food of poor townspeople and peasants. They already knew how to cook a pie at home and came up with unpretentious names for him a pie, a pie, wide open. Meanwhile, by the beginning of the twentieth century, Moscow had become the center of Russian cuisine, where delicious dishes were prepared, including pie pies.
The pies were incredibly tasty and affordable. For example, in Shcherbakov's tavern, they were baked in the size of a whole plate, and served with broth. The price of such an excellent menu was only 15 kopecks, but even merchants and bankers did not disdain this dish. They specially went to Moscow establishments to taste branded pies.
Times passed, the vizig was replaced with sterlet, sturgeon and crayfish necks, but the boat shape with an open middle remained the same. It is unlikely that it will be possible to implement the original filling recipe - well, where can I get a vizigu or burbot liver? But we are quite capable of making an analogue, for example, with pink salmon or sterlet.
Traditions: how to cook pie with fish at home and features of the process
Pies are made from puff, yeast or shortcrust pastry. If you have the opportunity and free time, then put a real yeast dough. It is from it that the classic pies open open in the old fashioned way are obtained. For those who do not have time, store-bought puff is also suitable. 
Chefs who know how to make pies most often use:
- Fillet of pink salmon, trout, salmon or herring.
- Champignon or forest mushrooms, canned or dry are suitable.
- Boiled rice and an egg.
- Fried onion.
The fish must be fresh, not frozen. The filling for pies is made with a sharp knife, but not in a meat grinder. Correctly cooked minced meat does not stick to hands and is able to keep its shape. To make the pies fluffy, you should choose flour containing at least 35% gluten.
Recipe for Moscow-style pie with minced fish from pike and yeast-free dough
Sturgeon and sturgeon stuffing was considered the trademark filling, because of which people came to Moscow. In famous taverns, pies were also decorated with burbot biscuits, which increased the status of baking, turning the food of the poor into food for the aristocrat's table. However, now we will not consider the "aristocratic" option, but we will prepare a more ordinary snack.Ingredients
On average, 25 g of puff yeast-free dough and 10 g of filling are used for each pie with minced fish. Let's not waste time on trifles, and prepare such a number of components, which is enough for 18-20 pies. 
- Wheat flour - 300 g.
- Chicken egg - 4 pcs.
- Bulb onions - 1 pc.
- Margarine - 100 g.
- Vegetable oil - 2 tablespoons
- Cold water - 0.5 cups.
- Pike fillet - 300 g.
- Salmon fillet - 300 g.
- Citric acid - ¼ tsp
- Salt, black pepper - to taste.
Dough preparation technology
There is a misconception that puff pastry is insanely troublesome and time-consuming. Supposedly you need to know special secrets and so on. As a result, without understanding the essence, we go to the store and take the finished product. But one has only to try once, and the need to purchase will disappear forever - everything is so easy and comfortable. And baking a pie will be easier than making bagels or Christmas gingerbread.
Flour block
- Sift flour.
- Pour ½ cup of cold water into a container and dissolve citric acid. Add 350 g flour, one egg, half a teaspoon of salt and stir the mixture for 15 minutes.
- Roll the dough into a spherical mass, make a cross-shaped incision on it, cover and set aside in the refrigerator for thirty minutes.
Fat block
- Cut the chilled margarine into large pieces and place in a container.
- Pour the rest of the flour into a saucepan and mix thoroughly with the margarine.
- Roll the resulting mass and put in the freezer for twenty minutes.
Lamination process
- Roll the flour block into a rectangle on a board sprinkled with flour.
- Lightly roll the fat block between the parchment sheets and place it on the flour block. Half of the area of the latter must remain free.
- Cover the fat block with the free part of the flour section, pinch the edges and roll out the dough in different directions.
- Conditionally divide the layer into four equal parts, fold the two outer ones to the center and then in half. Remove the mass in the freezer for twenty minutes.
- Roll out the rested dough again, visually divide the layer into six parts and fold it twice on the left, twice on the right and in half. Put the mass in the freezer for twenty minutes.
- Roll out the dough again, conditionally divide into six parts, fold and put into the freezer for twenty minutes.
Now the finished product can be used for its intended purpose. But do not forget about how to competently prepare the filling for the pie at home, which we will cook in between the flour cases.
Filling
- Chop the onion finely and fry it in a skillet with butter until soft.
- Boil two chicken eggs hard-boiled and chop finely.
- Finely chop the pike fillet with a knife, salt, pepper a little and fry.
- Cut the salmon fillet into flat pieces about 2.5x3.5 cm in size. You will need them just before sending the pies to the oven.
- In a bowl, mix the fried onions, pieces of pike, eggs and stir. If you want, add greens.
Making pie pies
- Roll out the dough, use a glass or saucer to make flat cakes with a thickness of 0.7-0.9 mm.
- Put two or three teaspoons of the filling in the center of the cake, and a piece of salmon on top of it.
- Pin the ends of the opener, leaving the middle open.
- Grease a baking sheet with butter and place the pies on it, let them stand for 10-15 minutes. The result will be better if the baking sheet is placed in the refrigerator for 20-30 minutes.
- Brush the pies with a lightly beaten egg.
- Preheat the oven to 200 ° C, put a baking sheet with pies in it. Cook for twenty to thirty minutes.
Now we know how to make classic pies on puff pastry without yeast. It remains to present them correctly, which can also be called, in a certain sense, a science. 
Innings
Fish bowls are usually served with traditional or crayfish fish soup. These pies go well with Finnish salmon fish soup.
On the table, you also need to put a gravy boat with a fish soup, which is poured into the hole of the pie. It is not worth pouring a lot, two or three tablespoons are enough. Some people prefer to add pieces of butter - here the choice is for the amateur.
Bonus recipe: pie with pink salmon and boiled rice from yeast sponge dough
The presence of high-quality yeast on store shelves more and more often provokes us to use a safe dough preparation technology. While the products on the dough bake better and stay soft for much longer. Therefore, it is worth paying attention to pies made from sponge dough, which have an unsurpassed taste and aroma.
Dough
We are counting on 18-20 pies, for which we prepare the ingredients for the first stage:
- Sugar - 2 tablespoons
- Yeast - 50 g.
- Flour - 3 tablespoons with a slide.
- Warm water - 1.5 cups.
Preparation
- Dissolve yeast and sugar in warm water (one and a half glasses).
- Pour in the sifted flour, mix thoroughly, avoiding the formation of lumps.
- Cover the container with the dough with foil and set aside in a warm place for thirty minutes.
Dough
Now we start preparing the main dough mass. This requires the following components:
- Vegetable oil - 0.5 cups.
- Flour - 4 cups.
- Salt - 1 tsp
The process of forming the main test
- While the dough is coming up, you need to sift the flour and salt so that the pie with pink salmon and rice is fluffy.
- When the sponge rises, it's time to send it to a bowl of flour and add vegetable oil there. Now we knead the dough, but we do not make it steep, but soft, a little sticky.
- Cover the pan with plastic wrap and set aside in a warm place for 60 minutes.
Filling
Now is the time to start filling. For its implementation, the following ingredients are required:
- Pink salmon fillet - 300 g.
- Onions - 1 pc.
- Boiled rice - 1 glass.
- Boiled egg - 2 pcs.
- Butter - 1 tablespoon
- Raw egg - 1 pc.
- Salt and pepper to taste.
Preparation
- Cut the onion into half rings and fry in a pan.
- Cut the fish fillet into large pieces.
- Cut hard-boiled eggs into small pieces.
- Mix eggs, rice, onions, fish. Add salt and pepper to taste.
Pie forming technology
- Roll out the dough and make cakes with a glass or saucer.
- Put 2-3 tsp in the center of the cakes. fillings.
- Pinch the cake on both sides, leaving a hole in the middle. It is easier to do this with your hands powdered with flour.
- Grease a baking sheet with vegetable oil, lay the finished products and let them stand for 5-10 minutes.
- Grease each pie with a beaten egg; if desired, you can put half a teaspoon of butter in the holes.
- Place the baking sheet in the preheated oven. Bake at 180-200 ° C for 20-30 minutes.
Not everyone makes boat-shaped pies? Nothing wrong! A round shape is also allowed - at the beginning of the 19th century, just such pie pies were prepared in some Moscow restaurants.
Pie - a pie made from yeast dough with a filling, the center of which is left open or, as they say, unbuttoned. Usually melted butter or hot broth is poured into this hole before serving. Minced meat pies cooked in the oven according to this recipe are very tasty, their mouth-watering aroma will fill your kitchen and will not leave anyone indifferent in the house.
Cooking unsweetened pastries from yeast dough is not difficult at all, I think that even novice home cooks will be able to cook pies according to this recipe.
- Cooking time: 2 hours 15 minutes
- Servings: 10
Ingredients for meat pies
Yeast dough:
- 300 g of premium wheat flour;
- 20 g of compressed yeast;
- 185 ml of milk;
- 3 g of fine table salt;
- 3 g granulated sugar;
- 35 ml olive oil;
- egg yolk.
Filling:
- 350 g minced meat;
- 200 g of onions;
- 200 g carrots;
- 100 g green onions;
- chili pepper, salt, vegetable oil for frying;
- meat broth for serving.
Method of cooking pies with meat
Wheat flour of the highest grade, sometimes it is called refined, is mixed with fine table salt, sifted into a deep bowl through a fine sieve so that the flour is saturated with oxygen.
We heat milk to 32 degrees, dissolve a piece of fresh yeast, add granulated sugar.
Add yeast diluted in milk to a bowl of flour.
Stir flour with milk, gradually pour in olive oil.
We spread the dough on a cutting board or other work surface, knead the dough for about 10 minutes, until it stops sticking to the surface and hands.
Grease the bowl with olive oil, put the dough, cover with a damp cloth, put in a warm, draft-proof place for 45 minutes.
While the dough is rising, we make the filling. In a frying pan, heat 2-3 tablespoons of refined vegetable oil for frying. We sauté for 12-15 minutes finely chopped onions and carrots grated on a coarse grater.
Separately fry the minced meat in a pan for about 3-4 minutes. The filling will be tastier if you mix the minced beef and pork in equal proportions.
Add the fried minced meat to the onion and carrot.
Season the filling: add a finely chopped bunch of green onions, chili, salt and black pepper to taste. We put it in the refrigerator so that it cools down.
Divide the dough into 9-10 identical pieces, each weighing about 60 g. Roll out round cakes on a floured surface.
We put the filling in the center of each of them, sculpt the pies in the shape of boats, leave the open filling in the center.
Put the pies on a dry baking sheet. Mix raw egg yolk with cold water, grease the dough. Leave the baking sheet in a warm place for 45-50 minutes so that the pies come up.
We heat the oven to 220 degrees. Place the baking sheet on the middle shelf of the hot oven. Bake for 15-17 minutes until golden brown.
Put the finished pies with meat on the board, cover with a clean kitchen towel.
We serve pies with meat with hot meat broth, pour a few spoons of hot broth into the center of each pie - this is the tradition! Bon Appetit!
Rastegay is a dish of Ukrainian and Russian cuisine, this is how baked pies are called according to the way they are decorated. They are pinched with a seam up along the edges, and in the middle they are left open, it turns out, as it were, an “unbuttoned” pie or, in short, a pie. This is done so that after baking, broth, fish or meat, or melted butter can be added to these holes. In this case, they turn out to be juicy and rich in taste. This is an insanely aromatic and completely self-contained dish, and it looks incredibly delicious. They are made from uncooked yeast dough with different types of fillings. I offer you options for recipes for meat filling.
Pie with minced chicken
Oven, stove, knife, frying pan, saucepan, spatula, whisk, bowl, saucepan, meat grinder, spoon, bowl, baking sheet, kitchen towel, parchment paper for baking, kitchen brush, rolling pin.
It is better to twist the minced meat at home yourself. This way you can be sure of its freshness and quality. It is better to buy chicken fillet in the supermarket by weight, where it is stored in refrigerated display cases, and there is at least some guarantee of its freshness, which is difficult to expect from goods purchased in spontaneous markets. Better yet, buy fillets in branded packaging, which indicates the exact date of packaging and shelf life.
Ingredients
Preparation
- We wash and clean 300-400 grams of chicken fillet from the film. We cut into large pieces and pass through a meat grinder.
- Boil 1/2 cup rice in a saucepan. Let it cool down.
- In a saucepan, boil 5 chicken eggs hard-boiled. Then we cool, pouring them with cold water, and peel them. Cut into cubes and pour into a bowl.
- Put a frying pan on the burner and melt 30 grams of butter, put the minced meat on it. Add 1 teaspoon of salt and a pinch of black pepper and mix well. We fry it and stir it quite often. Remove the minced meat from the stove and let it cool.
- Cut one onion into small cubes and finely chop a bunch of dill. We send it to the egg bowl.
- When the minced meat has cooled down, add it to the filling in the same bowl. Add the remaining black pepper, a teaspoon of salt, a tablespoon of dried paprika and a teaspoon of ground coriander.
- Pour 50 grams of flour onto the working surface, take the dough and divide it into equal parts (by about 9-10) and roll each into an oblong cake. Add the remaining flour as needed. We make them quite dense, because thin ones can break during the baking or sculpting process.
- Cover the baking sheet with parchment paper, pour 2 tablespoons of vegetable oil and evenly grease the entire baking sheet with a brush.
- Put the filling in the center of the prepared cake, about 1-1.5 tablespoons and pinch the edges of the cake, leave a small hole in the center.
- We break the chicken egg and separate the yolk from the protein into a bowl. Beat the yolk with a whisk and brush the pastry dough with a brush.
- Cut 30 grams of butter into small cubes so that there is enough for all the pies and put these slices of butter in the center of the pie, on the filling.
- Preheat the oven to 180 ° C and set the pies to bake for 15-20 minutes, the time depends on the characteristics of your oven.
- When the pies are golden brown, take them out of the oven and cover with a kitchen towel. Let stand for 25-30 minutes.
Video recipe
In this video, you will see the process of making chicken pies and get the information you need on how to prepare and sculpt them.
Pies with minced pork
Cooking time: 60 minutes
Servings: 10.
Kitchen appliances and inventory: stove, oven, meat grinder,
cutting board, frying pan, knife, bowl, bowl, spoon, whisk, baking sheet, rolling pin, parchment paper, kitchen brush, wide dish.
For minced pork, it is better to take a shoulder blade. The meat of this part is of the highest quality, it is soft and tender, it contains subcutaneous fat, but at the same time it is not too fat.
Ingredients
Preparation
- We put the pan on the fire and put the ground bacon on it to melt the fat. Fry, stirring occasionally, for about 10 minutes.
- Peel and coarsely chop 200 grams of onions (about 2 large or 3 medium onions) in half rings, add to the bacon. Fry until transparent.
- When the onion is almost ready, pour the minced meat into the pan.
- Add 1/2 teaspoon salt, teaspoon pepper mixture, 1/2 teaspoon ground coriander and stir. Do not fry the minced meat, remove it from the heat when the meat is ready, but there is still juice at the bottom of the pan. We leave to cool it down.
- When the minced meat has cooled, we twist it through a meat grinder. The filling should be juicy and easy to form, if it still turns out to be dry, add the juice left over from frying the minced meat. Add 1/2 teaspoon of marjoram to the minced meat and mix.
- We take the dough and divide it into parts, each weighing about 100 grams. You should get about 10 pieces.
- Cover the baking sheet with parchment paper, pour 30-35 grams of vegetable oil and evenly lubricate the surface with a brush.
- Roll out the pieces of dough into an oblong (oval) cake, as a result, you should get boat-shaped pies.
- Put 80 grams of minced meat in the middle of the cakes, evenly level it with a spoon throughout the dough, leaving an indent of 2-3 cm from the edge.
- We pinch the dough, starting from the edges, and leave the middle not cobbled together.
- We spread the pies on a baking sheet. Let them stand for the dough to come up.
- We break the chicken egg and separate the yolk from the protein. Beat the yolk with a whisk in a bowl and brush the pie dough with it.
- We put in an oven preheated to 200 ° C and bake for about 20 minutes until golden brown.
- We take out the finished pies from the oven and let them cool. We put it on a dish.
Video recipe
In this video, the recipe for making the filling for the pies is described in great detail, after watching it you should not have any additional questions.
Innings
Serve pies better warm although cold they are tasty too, but warm filling tastes better. Eating them hot is also not worth it, hot dough is hard for our digestive system.
Pies served with all sorts of soups and broths... The tender dough melts in the mouth, the filling brings the richness of the taste to the sum, and the hot soup or broth just adds and enriches the taste.
- The hole should not be left large to keep the filling juicy.
- After the dough is greased with yolk, it is advisable to leave the pie to dry, then it will turn out even more beautiful and rosy.
- During baking it is better not to open the oven, otherwise the dough may not rise and will be knocked down.
There are many recipes for this dish: in addition to minced meat, pies are prepared with fish filling, and one of such delicious recipes, in my opinion, is this, this is a very unusual dish, they turn out to be insanely tasty and juicy. When preparing pies, no less importance should be attached to the dough for them. The recipe will definitely come in handy. It turns out to be soft, pliable, with sourness. You can make and, it also works well for these pies.
I really want you to try making pies, you will definitely appreciate their taste and, I hope, this dish will become traditional for your family. Be sure to leave your impressions of the cooked pies in the comments. Or maybe you have your own ideas for adding to the filling or dough?
Recipes for delicious pies
3 hours 30 minutes
200 kcal
5/5 (1)
Pies- these are pies loved by many, which originate from time immemorial. They are loved and adored, but in fact they appeared due to the fact that the housewives often had half-eaten food, from which it was necessary to urgently cook something. And they made pies.
That is why the filling for pies has so many variations, but their main feature always remains the same: delicious fluffy dough and juicy filling give an amazing taste.
I love this recipe, because pies are no more complicated than ordinary pies, but they can feed a whole regiment, including my husband. Therefore, I want to tell you about this recipe so that you take note of such a simple and satisfying lunch option.
How to choose the right ingredients
- Frozen minced meat is not suitable for pies, it is better to take fresh or make it yourself.
- Choose flours with at least 35% gluten.
- It is better to take dry yeast for the dough, but if you have fresh yeast, you can use them as well.
Pie with chicken
Kitchen appliances and utensils
- Baking sheet;
- a bowl;
- a spoon;
- rolling pin.
Ingredients
Cooking process
Stage one: sugar, flour, butter, yeast, milk, 3 eggs, salt,
Stir sugar and yeast in warm milk. Pour in 2 tbsp. l. flour, stir and leave the dough for an hour in a warm place. It will rise and bubble. 
Then add the eggs, the remaining flour, salt and finally the butter to it. Knead the dough and leave for 1.5 hours to increase in size.
Second stage: chicken, rice, onions, spices.
Boil meat and rice. Chop the breast and mix with the porridge. Add finely chopped onion, salt, pepper there and mix. 
Third stage: filling, dough, egg yolk.
Knead the dough well and cut into medium-sized pieces. Roll them into a ball, and then roll them into tortillas, in which you put the filling. 
Tape up the edges of the pie, leaving a hole in the middle. Grease the glued pies with yolk and bake at 180 ° for 20 minutes in the oven. 
Pies with minced meat
- Cooking time: 3.5 hours.
- Servings: 18.
Kitchen appliances and utensils
- meat grinder;
- a spoon;
- rolling pin;
- baking sheet;
- pan.
Ingredients
Cooking process
Stage one: milk, butter, 3 eggs, flour, sugar, yeast, salt.
Leave the dough warm for an hour, mixing warm milk, sugar, yeast and two tablespoons of flour. When it rises, add the rest of the flour, eggs, salt and butter. Knead the dough and place back in the heat for 1.5 hours. 
Second stage: meat, bacon, onions.
Grind the meat in a meat grinder, and then lard. Put the latter in a hot frying pan, and when it melts, put the minced meat there. 
Pour the onion, previously cut into half rings, to it and fry until tender. Then grind all the minced meat again in a meat grinder. 
Third stage: filling, dough, egg yolk, butter.
Divide the dough into large pieces and use them into tortillas. Place the filling in the center and pinch the edges, leaving a hole in the middle. 
Roll out thin long strips from the dough remnants, carefully cut them along the entire length, as if making a fringe, and decorate the pies with them. 
Brush the pies with yolk and put in the oven preheated at 180 ° for 20 minutes. 
When they're baked, brush the top of the dough with butter. 
How to serve pie
If not only the taste, but also the appearance of your dish is important to you, then there are several ways how to decorate pies. The easiest thing is to sprinkle them sesame to make them look more attractive. Or do additional patterns from the remains of the dough on top of the pie, laying out waves, leaves or flowers. The relatively large size of the pie and the easy-to-sculpt dough are excellent for this purpose.
It is better to serve the pie hot, putting it in the center of the pie a piece of butter to melt. They are usually prepared for broth or soup, and are also served as an appetizer for strong drinks. But in my family, such pies are usually eaten simply with strong black tea or other hot drinks.
- If you are cooking chicken pies, then it is better to add a little broth.
- So that the dough does not dry out and the pies turn out juicy, put a container with warm water.
- If you want the pies to turn out especially juicy, then pour in a spoonful of broth in the center of each pie before baking.
Other options
Pies have other types of fillings, and if you are fasting or there is simply no meat in the house, then you can cook it. If you have meat left, then you can easily make fried meat pies. And if you don't want to mess around with yeast dough for a long time, then you can knead a yeast-free dough for pies and handle it many times faster. Well, if you do not eat any meat at all, then you can see how to make pies with cabbage and get an equally satisfying and delicious dinner. There are enough fillings for pies and recipes for their preparation for every occasion, you just need to think a little and find the right option.
Video recipe - pie with meat
If you want to see in all the details how to make the filling and sculpt pies correctly, then be sure to watch this video. Everything is told in great detail and shown with remarks and comments during the preparation.
How do you like this version of pies? What kind of filling did you use? Did the pies turn out juicy and tasty? If you have questions about cooking, then do not hesitate and ask in the comments, you will definitely get an answer.
