Rasstegai with Mushroom Filling

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed 1 cup (226g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the mushroom filling: For the mushroom filling:
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cups (250g) mushrooms, sliced 2 cups (250g) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Add the sliced mushrooms, minced garlic, dried thyme, paprika, salt, and pepper to the skillet. Cook until the mushrooms are tender and any liquid has evaporated. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/4 inch. Cut out circles or squares of desired size.
7. 7.
   Spoon a generous amount of the mushroom filling onto one half of each pastry shape, leaving a border around the edges. Fold the other half of the pastry over the filling and press the edges together to seal.
8. 8.
   Place the filled pastries on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and crisp.
10. 10.
    Remove from the oven and let the Rasstegai cool slightly before serving.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing. You can use a damp cloth or paper towel to wipe off any dirt or debris. Avoid washing them under running water as mushrooms tend to absorb water and become soggy.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the mushroom filling while cooking.
• Experiment with different types of mushrooms, such as cremini, shiitake, or porcini, to vary the taste and texture of the filling.
• Serve the Rasstegai warm as an appetizer or alongside a fresh green salad for a satisfying meal.

Serving advice

Serve the Rasstegai as a main course for lunch or dinner, accompanied by a side salad or steamed vegetables. It can also be served as an appetizer for a gathering or as a delicious snack.

Presentation advice

Arrange the Rasstegai on a platter, garnished with fresh herbs like parsley or dill, to enhance its visual appeal. The golden-brown pastries with the savory mushroom filling will be an inviting sight for your guests.