"Rastigai with Meat and Onion, 2-194" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Rastigai with Meat and Onion, 2-194 — this is a bakery product related to pastries. Rastigai are a type of pies that traditionally have a boat shape and are baked from yeast dough.

Rastigai with meat and onion are small pies with an open top. The filling uses meat (beef or pork) and onions. Rastigai are baked in an oven.

Rastigai with meat and onion are a hearty and tasty snack that you can take with you on the road or to work. They can also be served with tea or other beverages.

Rastigai with meat and onion should be stored in a dry and cool place to keep them fresh longer. Rastigai can be stored at room temperature for 1-2 days, and in the refrigerator up to 5 days.

Rastigai with meat and onion is a tasty and hearty dish that can be prepared for a family dinner or for guests. Rastigai with meat and onion can be prepared according to the following recipe:

Ingredients:

• For the dough:

  • Flour — 400 g;
  • Milk — 200 ml;
  • Dry yeast — 10 g;
  • Sugar — 1 tbsp;
  • Salt — 1/2 tsp;
  • Egg — 1;
  • Vegetable oil — 2 tbsp.

• For the filling:

  • Meat (beef or pork) — 300 g;
  • Onion — 1;
  • Salt, pepper — to taste.

Preparation:

1. Prepare the dough. In a bowl sift flour, add yeast, sugar and salt. In another bowl mix milk, egg and vegetable oil. Gradually add the flour-yeast mixture into the milk mixture, stirring until the dough is smooth.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Cover the dough with a towel and leave in a warm place for 1-1.5 hours until it doubles in size.
4. Prepare the filling. Cut the meat into small cubes and sauté in a pan with vegetable oil until golden. Add chopped onion and cook another 5-7 minutes until onion is soft. Salt and pepper to taste.
5. Divide the risen dough into equal portions and form balls.
6. Roll the dough balls into flat circles about 5 mm thick.
7. Put the filling on each circle, leaving the edges free.
8. Fold the edges toward the center to form a boat shape.
9. Place the rastigai on a baking sheet lined with parchment paper.
10. Brush the rastigai with beaten egg.
11. Bake in a preheated oven at 180°C for 20-25 minutes, until golden.
12. Serve the meat and onion rastigai hot.