Rasstegai with cabbage and mushrooms
Puffy, hearty and fantastically delicious rasstegai stuffed with cabbage and mushrooms.
Rasstegai with cabbage and mushrooms
Puffy, hearty and fantastically delicious rasstegai stuffed with cabbage and mushrooms.
Ingredients
| wheat flour 400 g |
| warm milk 100 ml |
| egg 1 pc |
| softened butter 2 tbsp. |
| sugar 1/2 tbsp. |
| salt 1/2 tsp. |
| yolks 2 pcs. |
| dry yeast 1 tsp. |
| NACHINKA: |
| white cabbage 0,5 kg |
| mushrooms 200 g |
| onion 1 pc |
| apple 1 pc |
| sugar 40 g |
| vinegar 3 tbsp. |
| vegetable oil 1 tbsp. |
| sesame seeds 20 g |
| salt, black pepper to taste |
Instructions
Step 1
Prepare the opara. Combine the milk, yeast, sugar and a tablespoon of flour. Stir and leave in a warm place for 30 minutes. After this time, combine the egg, butter, salt, flour, and the opara. Knead the dough, cover with cling film and leave in a warm place for 2.5 hours.
Step 2
Then knead the dough, cover again with clingfilm and let it stand in a warm place for another 30 minutes. Meanwhile, prepare the filling. Fry chopped mushrooms and onions and chopped cabbage in vegetable oil. Add sliced apple, salt, pepper, sugar, vinegar and stew, stirring for 15-20 minutes.
Step 3
Roll out circles of dough, about 10 centimeters in diameter, put the stuffing and pinch the edges, leaving the middle open. Place the restegai on a baking tray lined with parchment, grease with yolks and bake at 180 degrees Celsius for 25-30 minutes. Bon appetit!
