rasstegai — Russia

Rasstegai are small yeast-dough pies shaped into an open boat, with a gap left at the center rather than being fully sealed. The opening is meant to be filled at the table, usually with a spoonful of hot broth, right before eating. The dish is associated with Russia, where it is served as a starter or alongside a bowl of clear soup, most often a fish broth, which doubles as the liquid poured into the open pies. A soft yeast dough is made from flour, milk, egg, butter, sugar and salt, and left to rise until doubled. Diced salmon or another firm fish is mixed with cooked rice, sautéed onion and dill for the filling. Small rounds of dough are filled, then pinched into a boat shape with the center left open, brushed with egg yolk, rested briefly, and baked until golden. What sets rasstegai apart from a closed pirozhok is precisely that open top, which lets diners pour hot broth directly into the pie so the filling steams and the pastry softens slightly at the last moment. Fillings vary — some versions use meat instead of fish — but the open, boat-like shape is what identifies the dish.