Одесские расстегайчики на два укуса

This video features small fish pies inspired by the Odessa tradition: how to make soft, rich dough and form neat, two-bite pies. The recipe is based on Savva Libkin's version from the book "Odessa Feast," but we've adapted it to use regular premium flour. The dough is richer, cooks faster, and works well with any fish. Rastegaiki made with this recipe: ✔ filling, but not heavy ✔ convenient for the table and as appetizers ✔ great with fish soup and broths ✔ the filling can be any fish (trout, pike perch, pike, cod, etc.) Makes 22-24 pcs. For the dough: 500 g wheat flour 10 g sugar 35 g vegetable oil 45 g melted butter (cool) 50 g egg yolk 5-6 g salt 7-8 g dry yeast 140 g warm milk For the fish filling: 200 g fish fillet (trout, pink salmon, pike perch, cod, pike, etc.) 50 g onions 50 g butter 1 egg yolk 30 g white bread 70 ml milk a pinch of salt Also 100 g butter, 5 g salt, ground black pepper, and dill/parsley (about half a small bunch) for dressing. In the video, we show the entire process and key points. Recipe details are available on our website: https://kulinarnyepraktiki.com/rasste... We wish you success in your culinary endeavors and experiments! Eat deliciously and variedly 😋 Have a good mood and bon appétit! Thank you for your attention 😊💖 #rasstegai #rasstegaysryboy #yeastdough