RUSSIAN SAVOURY EASTER BAKE RECIPES

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried figs

Dried cranberries offer a tart flavor and are often more affordable.

candied citrus peel

🥗Healthier: fresh citrus zest

💰Cheaper: dried fruit

Fresh zest adds flavor without added sugars.

Cut 2 salmon fillets into thin strips and set aside.

In a small bowl, mix sugar, fast-action dry yeast, and warm milk. Leave for 15-20 minutes to rise.

In a stand mixer, combine eggs, a pinch of salt, the milk and yeast mixture, and melted butter. Mix until combined.

Add sifted flour to the mixer and mix until the dough is soft and elastic, about 5-6 minutes.

Knead the dough on a floured surface for a few more minutes and coat with olive oil in a bowl. Cover with a damp towel and let rise until doubled in size.

Prepare blinis by whisking eggs, sugar, and salt together, then adding milk and sifted flour. Mix until smooth.

Add oil and mix again. Cook blinis in a pan with butter for 1-2 minutes on each side and set aside.

Make the egg filling by chopping boiled eggs and mixing with chopped parsley and dill.

For the mushroom filling, chop 1 large onion and fry in oil until golden. Add chopped mushrooms and cook until water evaporates. Season with salt and pepper.

Roll out the risen dough into a square on a floured surface.

Assemble the pie by layering blinis, egg filling, mushroom filling, boiled rice, and salmon on the rolled-out dough.

Wrap the pie with the pancakes, sealing the edges well.

Transfer the pie to a baking tray lined with parchment paper and decorate with leftover dough.

Brush the pie with egg wash made from egg yolks and water. Make cuts at each end of the pastry for steam to escape.

Bake the pie at 200°C (400°F) for 30-35 minutes, covering with foil if it starts to burn.

Let the pie cool for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens