Rasstegai-i

1 serving


The minced meat is cooked first. Pork is boiled in a small amount of water, cut into small cubes, mixed with finely chopped onions, salted, pepper. If necessary, you can add one yolk. When making dough, they put half the sugar norm provided in the table and pour a little more water or milk. The dough is rolled out with a sausage and cut into 10-12 pieces, each of which is then rolled into a ball sprinkled with flour. The balls, in turn, are rolled into cakes, minced meat is placed on the middle of each and the edges are pinched so that a gap remains in the middle and the filling is visible. Outwardly, the unzips resemble kayak boats. They are placed on an oil-lubricated tray and, after 20 minutes of proofing, baked for 15 - 20 minutes at 220 - 240 ° C.