Nourishing, aromatic, beautiful dish, originally from ancient Rus' is a kulebyaka made from yeast dough with meat, chicken, potatoes, cabbage. There are many recipes for this amazing treat. You can build a complex structure with several types of fillings, arranged in pancakes, or prepare a simplified version with little time. Choose recipes to suit your taste, cook with pleasure, delight yourself and your family.
What is kulebyaka
In national Russian cuisine there are a lot of closed baked goods with filling, one of the types is kulebyaka pie. The peculiarity of the dish lies in the complex filling, consisting of 3-4 different options. To separate the species, layers of thin unleavened pancakes are used. This rich content is framed by a thin layer of pastry. The process of preparing traditional kulebyaki is long and complex, although modern housewives are trying to simplify the task as much as possible, minimizing time costs.
How to cook kulebyaka
The process of preparing a closed Russian pie takes place in several stages. First, knead the dough and bake pancakes if the cake is multi-layered. Minced meat for kulebyaki is pre-treated heat treatment. Then an elongated or oval pie of any size is formed. If the treat is formed from one layer of dough, then it is placed seam down on a baking sheet, and if it is made from two rectangular pieces, then the seam is up. The kulebyaka is baked in a preheated oven until golden brown.
Kulebyaki dough
Traditionally, only yeast dough was used for closed pies. Today it is permissible to use both puff and unleavened types. For pies with sweet contents, sponge cake, custard, shortbread dough. Each type serves only as an addition to the filling, a way by which the kulebyak will retain its elongated shape. Sometimes for sweet types, for example, with cottage cheese or fruit, they use butter dough.
Yeast dough
Since the 12th century Russian closed pie prepared only with yeast dough. The baked goods come out delicious and fluffy. The base is milk or water with the addition of butter, vegetable oil, eggs, sugar and salt. The base needs to be stiff to support the rich contents, but it is important not to over-flour or the baked goods will be tough. For preparation you will need the following components:
- water – 0.5 tbsp.;
- warm milk – 1.5 tbsp;
- egg – 1 pc.;
- vegetable oil – 0.5 tbsp.;
- flour – 3 tbsp;
- dry yeast - 0.5 tbsp. l.;
- sugar – 2 tbsp. l.
First, the yeast is diluted in warm water, add sugar and half a glass of flour. After a few minutes, the dough will ferment, at which time you need to pour milk, white, yolk into it, add salt and stir. Flour is saturated with oxygen by sifting through a sieve. Make a mound out of it with a depression into which you gradually pour the liquid mixture. Knead the dough. You may need more flour to ensure the consistency is stiff but not clogged. When the mass rises, knead it and let it stand again in a warm place.
Unleavened dough
For vegetarians and those who fast, you can suggest preparing a fresh base without animal products using water, although kefir is often used for mixing. It cooks faster than yeast and can be used when time is short. Often used ready sheets from the shop. If you decide to prepare an unleavened lean kulebyaki base, knead it from following products:
- water – 400 ml;
- vegetable oil – 100 ml;
- flour – 3 tbsp;
- granulated sugar - 2 tbsp. l.
- salt – 1 tsp.
Filling
This treat can be filled with any filling: meat, vegetable, fish, mushroom or mixed. It is important that there are a lot of these components - at least 50% of the total mass finished product. The filling for the kulebyaki is ground into a pate and undergoes a preliminary heat treatment. Popular kulebyaka with rice and egg, potatoes, meat, minced fish. Lay the multi-layer filling in the form of tiers, placing them in pancakes or in an angle (slide).
Kulebyaki recipes
In Rus', every housewife had her own perfect recipe kulebyaki. This treat leaves room for imagination. Like Italian pizza, a covered pie can be prepared from any ingredients in the refrigerator. Vary the ingredients, create your own flavor compositions, or follow detailed instructions with photos. Recipe for success - great mood and positive emotions. Prepare the kulebyaka with pleasure so that the treat is a success.
With meat and potatoes
- Time: 2 hours.
- Calorie content of the dish: 205 kcal/100 g.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty: medium.
Pie with potatoes and meat - hearty dish, which turns out tender and juicy. The kulebyaka can be served hot or cold, with sour cream and sauce. The cooking process is labor-intensive, for beginners culinary arts It’s better to take the recipe from the photo in order to exactly repeat the traditional delicacy of Russian cuisine. To simplify the process, take ready-made puff sheets from the store.
Ingredients:
- puff pastry- 1 kg;
- egg – 1 pc.;
- flour – 6-7 tbsp. l.;
- milk – 600 ml;
- minced meat – 500 g;
- potatoes – 500 g;
- mushrooms – 400 g;
- onions – 2 pcs.;
- butter – 50 g;
- salt, pepper, spices - to taste.
Cooking method:
- Boil the potato tubers until tender, puree them with the addition of milk and butter.
- Finely chop the lek, fry half with chopped mushrooms, and the rest in another frying pan with chopped meat.
- The rest of the milk, white, yolk, flour are used for pancakes.
- Roll out one puff sheet and place the meat on top.
- Make a layer of pancakes, then mushrooms.
- Pancakes again, and on top - mashed potatoes.
- Cover with the second puff layer and seal the edges well.
- Bake in the oven at 190 degrees until done.
- Grease before serving butter and let it brew for 20 minutes.
With Chiken
- Time: 1.5 hours.
- Calorie content of the dish: 271 kcal/100 g.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty: medium.
The traditional covered pie is made for improvisation. You can put salted and sweet filling, use it as a side dish, main dish or dessert. To prepare a complete dinner, use the chicken kulebyaki recipe. Nourishing, tender and incredible tasty treat ideal for those who like to eat hearty food.
Ingredients:
- yeast dough – 0.5 kg;
- rice – 200 g;
- onion – 1 pc.;
- chicken – 200 g;
- eggs – 1 pc.;
- mushrooms – 200 g;
- pancakes – 10-15 pcs.;
- butter – 100 g.
Cooking method:
- Boil the chicken.
- Fry the mushrooms and onions in a frying pan with the addition of butter (50 g).
- Boil the rice, add the remaining portion of oil.
- Boiled chicken cut into pieces or grind in a meat grinder.
- Divide the dough into 2 parts (one larger).
- Roll out the first part, lay out the mold so that the edges hang down.
- Place a layer of pancakes, then chicken, mushrooms, rice, separating each layer with pancakes.
- Cover the top with the second part of the rolled sheet, pinch the edges.
- Brush the top with beaten egg and place in a hot oven (200 degrees) for 40-60 minutes.
With minced meat
- Time: 1 hour
- Number of servings: 9 persons.
- Calorie content of the dish: 265 kcal/100 g.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty: medium.
The dough base can be used to cook any meat deliciously: beef, pork, chicken, lamb. You cannot put raw meat in pies; minced meat must undergo preliminary heat treatment. In addition to the main component, mushrooms, cheese, rice or buckwheat porridge, greenery. Use homemade yeast base or use a store-bought one.
Ingredients:
- yeast dough – 600 g;
- minced meat – 600 g;
- onion – 1 pc.;
- eggs – 3 pcs.;
- dill – 1 bunch;
- broth – 50 ml;
- salt, spices - to taste.
Cooking method:
- Boil 2 eggs, peel and cut into cubes.
- Finely chop the onion and dill.
- Fry the onion, add minced meat and fry until tender, add salt and pepper.
- Add the chopped ingredients to the slightly cooled minced meat and mix.
- For juiciness, add a little broth or water.
- Divide the dough into 2 parts, roll one of them into an oval shape and lay out the filling.
- Cover the pie with the second part and seal the edges. Poke holes with a fork in several places to allow air to escape.
- Brush the top with yolk and leave warm for a quarter of an hour.
- Bake at 200 degrees, turn off when the top is browned.
With meat and rice
- Time: 2 hours.
- Number of servings: 8-10 persons.
- Calorie content of the dish: 288 kcal/100 g.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty: easy.
If a multi-layer cake is too much for you complex dish, take advantage of more simple option this pastry. The contents of the test base will consist of several components, but they must first be mixed together. Supporters of wet fillings can add about 50 ml of broth to the remaining ingredients. It will be easy to bake such a pie even without detailed instructions with photo.
Ingredients:
- margarine – 50 g;
- onion – 1 pc.;
- egg yolk – 1 pc.;
- rice – 100 g;
- yeast dough – 1 kg;
- beef – 1 kg;
Cooking method:
- Boil the beef in small quantity water and grind in a meat grinder.
- Chop the onion and fry it in margarine.
- Boil the rice in salted water.
- Mix meat, rice, onion, add parsley, dill, salt and spices.
- Roll out the dough into an oval shape. Place the filling in the middle of the dough, pinch the edges on top. Grease with yolk.
- Leave to separate for 15 minutes, then bake in the oven at 220 degrees until the top crust is browned.
With meat and cheese
- Time: 1 hour.
- Number of servings: 4-5 persons.
- Calorie content of the dish: 314 kcal/100 g.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty: easy.
Not a single celebration in Rus' was complete without traditional closed pies. Arrange home holidays for yourself and your loved ones with amazing delicious pastries. The classic combination of cheese and meat framed by a thin, toasted crust will be revealed in a new way in this recipe. If you use ready-made puff pastry sheets for baking, the cooking process will take a little time.
Ingredients:
- puff pastry – 0.5 kg;
- minced meat – 300 g;
- hard cheese– 200 g;
- feta cheese – 100 g;
- onion – 1 pc.;
- yolk – 1 pc.;
- salt, pepper - to taste.
Cooking method:
- Fry chopped onion with minced meat.
- Grate the cheese. Combine all ingredients, mix, salt and pepper.
- Roll out the dough sheet, place it in a mold, and make sides.
- Place the meat mixture, cover with a second sheet, and seal the edges.
- Prick with a fork in several places, brush with yolk, bake in the oven at 180 degrees for 30-40 minutes.
With meat and mushrooms
- Time: 1 hour.
- Calorie content of the dish: 269 kcal/100 g.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty: easy.
Wonderful mushroom aroma your baking will attract the whole family to the kitchen. The ruddy, oblong pie looks elegant and festive. Use sprigs of fresh herbs for decoration. The recipe calls for store-bought puff pastry sheets, but you can also use a yeast base. Prepare it in advance, and to speed up the process, use a bread maker.
Ingredients:
- puff pastry – 0.5 kg;
- minced meat – 0.5 kg;
- yolk – 1 pc.;
- champignons – 250 g;
- onion – 1 pc.;
- mayonnaise – 4 tbsp. l.;
- salt, pepper, herbs - to taste.
Cooking method:
- Fry the minced meat with chopped onion in a frying pan, add salt and pepper.
- Add chopped mushrooms, simmer until tender.
- Chop the greens, combine all the ingredients, add mayonnaise.
- Roll out the sheet, lay out the mushrooms and meat, and seal the edges.
- Brush the top with yolk and bake for 25 minutes at 170-180 degrees.
Fish kulebyaka with potatoes
- Time: 1 hour 20 minutes.
- Number of servings: 5-6 persons.
- Calorie content of the dish: 225 kcal/100 g.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty: easy.
For cooking fish pies Use fresh fish, filleted or minced. River and sea species are suitable for baking; a good idea is to wrap several fish species. To make the fish soup more filling, use mashed potatoes as an addition. Place it in the bottom layer, so the potatoes will be saturated with fish broth and become unusually tasty.
Ingredients:
- puff pastry – 0.5 kg;
- onion – 1 pc.;
- potatoes – 3-4 pcs.;
- butter – 50-70 g;
- fish fillet– 0.5 kg;
- hard cheese – 200 g.
Cooking method:
- Boil the potatoes, mash them with the addition of butter.
- Cut the fish into small slices.
- Finely chop the onion and fry on vegetable oil.
- Mix potatoes with onions.
- Roll out the board, lay out the potatoes, then the pieces of fish, cover with grated cheese.
- Cover with a second layer and seal the edges.
- Bake for 30-40 minutes at 180 degrees.
With cabbage and egg
- Time: 1 hour.
- Number of servings: 5-6 persons.
- Calorie content of the dish: 203 kcal/100 g.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty: easy.
Sometimes you want to pamper yourself and your family delicious pie. Traditional Russian pastries will come to the rescue. For busy modern housewives, the authentic recipe is somewhat simplified. You don't have to spend hours in your kitchen building a multi-tiered structure with pancakes and several types of food in between. Use yeast base prepared in advance according to your favorite recipe.
Ingredients:
- yeast dough – 0.5 kg;
- White cabbage– 0.5 kg;
- onion – 1 pc.;
- egg – 3 pcs.;
- vegetable oil – 3 tbsp. l.;
- salt, pepper - to taste.
Cooking method:
- Chop the cabbage and simmer with chopped onions and vegetable oil.
- Boil 2 eggs, cut into cubes.
- Roll out the dough into an oval layer, place the cabbage and eggs on top.
- Wrap the dough, brush with egg.
- Bake at 180 degrees for 40 minutes.
How to decorate kulebyaka
Closed Russian pie is a traditional holiday treat, so it is customary to decorate it with braids and dough figures. Listen to your imagination, cut out flowers, droplets, hearts, circles and any other elements from thinly rolled layers. Use small molds to create creative designs on your baked goods. There are many options, each time you can create a new decoration.
There are several tricks that will help make the cooking process easier. Use the following tips to prepare the perfect treat:
- To prevent the bottom from coming out wet in a pie with several types of filling, place the juicy layers on top and the dry ones on the bottom.
- The contents will bake well if the shape is made oblong.
- If ready-made baked goods If you can’t get it out of the pan, turn the kulebyak over in it and cover with a damp towel. Leave it like this for a while and then remove it.
Video
Kulebyaka with meat is a closed Russian pie of an oblong shape, cooked on a soft and fluffy yeast dough. Previously, kulebyaka was necessarily baked with a complex filling consisting of several tiers. And to prevent the products from mixing, thin pancakes were used as layers.
Nowadays, kulebyaka is rarely prepared using the old technology. To save time, housewives usually take only 1-2 ingredients for the filling. This could be meat, fish, vegetables, etc. There are no rigid frameworks or strict boundaries here - you can make a pie with any filling! In our example, consider a simple recipe for kulebyaki with minced meat.
Ingredients: 
For the test:
- milk - 200 ml;
- dry yeast - 12 g;
- sugar - 1 teaspoon;
- salt - 1 teaspoon;
- butter - 30 g;
- eggs - 2 pcs.;
- flour - 3.5-4 cups.
For filling:
- minced meat (pork + beef) - 500 g;
- onion - 1-2 heads;
- vegetable oil - 30-50 ml;
- salt, pepper - to taste.
To grease the cake:
- egg yolk - 1 pc.;
- milk - 1 tbsp. spoon.
How to make dough for kulebyaki with meat
- Sift a glass of flour into a bowl and add instant yeast, sugar and salt. Mix.
- Heat the milk on the stove or in the microwave until warm, pour it into the dry mixture (the temperature of the liquid should not exceed 40 degrees, otherwise the yeast will not work). Next add softened butter and beat in 2 eggs. Stir the flour mixture.
- Gradually add flour to the viscous mixture in small portions. Knead by hand until the dough is soft, elastic and comes away from your hands. As soon as the mass stops sticking to your palms, stop adding flour. The dough should be soft and pleasant to the touch - not tight!
- Transfer the flour mixture into a clean bowl, cover with a napkin or towel and place it near the radiator or in another warm place. Leave for 40-60 minutes. During this time, the dough should “grow” approximately 2.5 times.
How to make filling for kulebyaki with meat
- In our example, the kulebyaka is prepared with the simplest filling. In a hot frying pan with vegetable oil, first fry the chopped onion.
- When the onion slices soften, add all the minced meat. Stir with a spatula, breaking up large lumps of meat. There is no need to fry the minced meat too much - as soon as meat mass changes color from red-pink to gray, turn off the heat.
How to make kulebyaka with meat
- Transfer the risen dough to a work surface and roll it out into an oval 4 mm thick. If desired, you can divide the dough in half and prepare two kulebyaki.
- Place the cooled minced meat and onions on the center of the rolled out dough.
- On both sides of the meat filling, cut the dough into the same number of strips.
- We form a closed pie: take a strip of dough from one side, lift it towards the filling, then pull up the strip from the opposite side, etc. Thus, alternately interweaving the strips, we completely hide the filling.
- Carefully transfer the formed pie to a large baking sheet covered with parchment. Grease the surface of the pie with a mixture of yolk and milk.
- Bake the kulebyaka with meat in an oven preheated to 180 degrees for about 40-45 minutes. The dough should be browned.
- After cooling a little, cut the pastries into portions and you can start drinking tea.
Kulebyaka with meat on tender yeast dough is ready! Bon appetit!
Kulebyaka with meat - general principles preparations
Kulebyaka is an original Russian treat, which is a large oblong pie with filling. Kulebyaki with meat have become widespread - it is not only very tasty, but also a filling dish. This treat can easily feed a large group of guests. Kulebyaka with meat is prepared on yeast dough. Can be used as homemade dough, and ready-made purchased. The simplest filling for meat kulebyaki is fried minced meat with sautéed onions, seasoned with salt and pepper. An egg is also broken into this filling for better stickiness. Very often, meat kulebyaki are prepared with mushrooms, rice, cheese, cabbage, boiled eggs and other ingredients.
Kulebyaka with meat - preparing food and dishes
Cooking kulebyaki begins with preparing the dishes. You will need a large bowl for the dough, a frying pan for preparing the filling, a meat grinder, a grater, and a pan for cooking meat, rice and eggs. If you are using ready-made yeast dough, you must remove it from the freezer and defrost it. For the filling, boil the meat (or fry ready-made minced meat) and pass through a meat grinder. Meat kulebyaki recipes often use rice, eggs and vegetables - they also need to be prepared. Rice should be boiled and cooled, eggs should be hard-boiled and chopped with a knife. Onion crushed and fried in a frying pan until golden brown.
Recipes for kulebyaki with meat:
Recipe 1: Kulebyaka with meat
Classic kulebyaka with meat is prepared using yeast dough. So satisfying and tasty dish will be a real holiday for any man.
Required ingredients:
- A glass of milk;
- Dry yeast - 12 g;
- Salt;
- Two eggs;
- Three tablespoons of butter;
- 4 cups flour;
- Two spoons of sugar;
- Half a kilo minced meat;
- Two onions.
Cooking method:
Warm the milk and combine with 12 g of dry yeast. Stir until completely dissolved. Soften the butter, beat with eggs, salt and sugar, combine with milk. Mix the sifted flour with the milk and egg mixture. Knead soft dough, cover with a towel and leave for one hour. Sprinkle the table with flour and roll out the “proven” dough on it. Finely chop the onion and fry in oil until golden brown. Add the minced meat to the onion, salt and pepper. Roll out the dough into an oval or rectangle. Distribute the meat filling in the center. Wrap the dough into a roll and pinch the ends tightly. Brush the meat pie with egg. Bake in the oven for 40 minutes. Grease the finished kulebyaka with butter, let it cool and serve.
Recipe 2: Kulebyaka with meat and rice
Kulebyaka with meat and rice turns out to be much more satisfying than the usual one with only meat. Great recipe for big family lunch or meeting guests.
Required ingredients:
- A kilogram of yeast dough;
- A kilogram of beef;
- 100 g rice;
- Bulb;
- Vegetable oil;
- Salt;
- Pepper;
- Fresh herbs;
- Yolk.
Cooking method:
Boil the beef pulp until tender, cool and pass through a meat grinder. Finely chop the onion and fry in oil until golden brown. Boil the rice and cool. Mix the minced meat, onion, and rice. Add chopped herbs, salt and pepper to the filling. Divide the dough into several portions, roll each into a small circle. Place the meat filling in the center of the circle and seal the edges tightly. Place the kulebyaki on a greased baking sheet, brush with yolk and leave for 15 minutes. Bake in the oven until golden brown.
Recipe 3: Kulebyaka with meat and potatoes
This kulebyak, despite the fact that it has a fairly dense filling, turns out to be very tender and juicy. Baking with yeast dough is being prepared. Try to surprise your guests and loved ones with such a hearty and incredibly tasty dish.
Required ingredients:
- Yeast dough;
- Chopped meat;
- Several potatoes;
- Egg;
- Onion;
- Rusks;
- Salt;
- Pepper.
Cooking method:
Soak a couple of handfuls of crackers in a small amount of milk or water. Finely chop the onion and mix with minced meat. Break the egg into the minced meat and add the soaked crackers. Peel and cut potatoes small cubes. Fry the potatoes until half cooked. Roll out the dough into a large layer, place the filling in the center, alternating layers of meat and potatoes. We bring the edges to the center and pinch. Grease the kulebyaka with egg and place in a preheated oven. Bake for an hour. You can check the readiness of the kulebyaki with meat with a toothpick.
Recipe 4: Kulebyaka with meat and cheese
Very nourishing, tasty and appetizing kulebyaka with meat and cheese. The recipe is very simple, especially if you use ready-made yeast dough. This treat can be quickly prepared before guests arrive.
Required ingredients:
- Yeast dough;
- Chopped meat;
- Onion - 2 pcs.;
- Hard cheese;
- Salt;
- Pepper.
Cooking method:
Chop the onion and fry in oil until golden brown. Add the minced meat to the onion, add salt and pepper and fry everything together for some more time. Grate the cheese onto coarse grater. Roll out the dough into a large rectangular layer, lay out the meat filling, sprinkle with grated cheese. We wrap the roll, sealing the edges tightly. Bake in the oven until golden brown.
Recipe 5: Kulebyaka with meat and mushrooms
Excellent recipe for meat kulebyaki with mushrooms for a large family dinner or meeting guests. The treat turns out to be very satisfying and tasty, and it is definitely enough for a large company.
Required ingredients:
- A kilogram of yeast dough;
- 1/3 kg minced meat;
- Champignons - 280-300 g;
- Onions - 2 pcs.;
- Three eggs;
- Rice - 100 g;
- Salt;
- Pepper;
- Vegetable oil.
Cooking method:
Cook the rice and cool. Boil two or three eggs hard, let them cool, and chop them with a knife. Heat vegetable oil in a frying pan and add minced meat. Fry over moderate heat, stirring constantly with a spatula. Season the minced meat with salt and pepper and transfer to a dish. Finely chop the onion and fry in vegetable oil until golden brown. We wash the mushrooms, cut them into pieces, and simmer until tender (until the excess liquid has evaporated). Add salt and season with pepper. Divide the dough into two parts and roll out into two layers - one larger, the other a little smaller. Place the rice on a smaller layer, followed by the minced meat, and lightly press down with a spoon.
Place mushrooms and onions on top of the meat, then boiled eggs. The eggs can be lightly salted. Cover the filling with the second layer, sealing the edges tightly. We cut off the excess dough and make decorations from it. Grease a baking tray, place the pie on it, and leave for 20 minutes. We grease the decorations with egg and attach them to the pie. We coat the whole kulebyak with egg, make several punctures with a fork and send it to the oven. Bake for forty minutes. Grease the finished kulebyak with meat with butter and leave to cool. Before serving, cut into portions.
Kulebyaka with meat - secrets and useful tips from the best chefs
- One of the secrets from the old masters is adding a piece of ice to the filling. During baking, the ice will melt and keep the filling juicy;
- If during the baking process the meat pie starts to burn on top, you can cover it with a sheet of baking paper;
- You can check the readiness of the kulebyaki with meat using a wooden stick or a toothpick. If the stick remains dry after piercing, it means the kulebyaka is ready;
- The finished meat pie must be allowed to stand. When it is still hot, you need to grease it with butter. After 20 minutes, the kulebyak can be cut and served;
- meat kulebyaki can be served as independent dish with sour cream or sauce or as an addition to first or second courses;
- if the meat pie is prepared from several fillings (for example, minced meat, rice and mushrooms), they need to be laid out in layers, lightly crushed with a spatula;
- To prevent the bottom of the kulebyaki from being wet on the inside, you must first place the “dry” ingredients (for example, rice) on the dough, and then the juicy minced meat.
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Who doesn’t know about the Russian delicacy, kulebyak? Kulebyaka with meat is favorite recipe pie, everyone without exception! What is kulebyaka? This is a large rectangular pie with meat filling inside.
- Milk - 200 ml;
- Creamy margarine - 50 g;
- Vegetable oil - 3 tbsp. l;
- Eggs - 2 pcs;
- Dry yeast - 1 package (14 g);
- Salt - 1 tsp;
- Sugar - 2 tsp;
- Premium flour - 2.5 - 3 tbsp;
- Mushrooms - 400-600 gr;
- Onion - 1 piece;
- Greens - 1 bunch;
- Potatoes - 3 pcs;
- Salt, pepper, spices - to taste
- Butter - 30 g;
- Vegetable oil - 30 gr.
Step by step recipe
- Let's start the recipe by preparing the dough. In a large bowl we put the margarine cut into pieces and fill it with milk. We heat this mass.
- Then add yeast, sugar and half a glass of sifted flour to the warm milky creamy mass. Mix everything well and let sit for about 30 minutes. During this time, the dough will increase approximately several times.
- Drive one egg and vegetable oil into the grown dough.
- Next, place our dough in a deep bowl sprinkled with flour and cover with a damp towel. Place in a warm place. Leave for about 1.5-2 hours.
- During this time we will prepare the filling for the meat pie. Sauté the onion into cubes, fry it in a mixture of vegetable and butter.
- Add the minced meat to the onions and then continue to fry them together.
- Add mushrooms to the meat filling, salt and pepper and then fry for another 10 minutes.
- Wash the greens and chop finely.
- Add the greens to the meat filling and mix everything.
- Peel the potatoes, wash them and cut them into thin and small pieces. Boil in salted water. The best option there will be boiled potatoes in meat broth.
- Mix potatoes with minced meat.
- Mix everything well.
- While we were preparing the filling, our dough rose.
- Take our dough and roll it into a rectangular layer.
- Place the prepared filling in the middle of the rolled out flatbread.
- Next, pinch the edges tightly, covering the filling.
- Line a baking tray with baking paper and place our meat pie on it, seam side down. Brush our meat pie with beaten egg.
- While we are making our meat pie, turn on the oven and preheat it to 200 degrees. At this temperature we will bake the cake prepared according to our recipe for 40 minutes.
Take the finished kulebyaka with meat out of the oven, let it cool a little and serve.
Bon appetit
Many housewives began to practice cooking kulebyaki on the “four corners”. On each “corner” they put different fillings, for example, meat, vegetable, fish, liver, mushroom, with egg and rice, cheese, etc. This very tasty pie, made according to our recipe, can be treated and even fed to a large family or company, visiting friends.
Any kulebyak with meat and potatoes can be prepared using yeast dough, which you can prepare yourself or buy at your local store. The most common filling for this pie is any fried minced meat with onions, seasoned with your favorite spices, salt and pepper. Often you need to beat an egg into the minced meat - this will improve its stickiness.
A real kulebyaka should be filled with several types of meat. Our recipe is a simplified version of the pie with one meat filling, but with the best! Once you prepare it according to this recipe, you simply won’t be able to resist it.
How to cook a kulebyaka with a delicious filling is a question asked by many housewives who are expecting the arrival of guests.
To start cooking kulebyaki, you need to prepare the dishes. We will need large saucepan, bowl or container in which we will knead the yeast dough.
We also need a frying pan for frying and preparing meat filling with mushrooms and potatoes, a convenient grater, a meat grinder or a food processor, which will speed up the process of preparing products for use.
When using purchased dough, it must first be thawed at room temperature.
In order to do delicious filling For the pie, boil the meat or pre-fry the minced meat. Boiled meat should be passed through a meat grinder several times. In this recipe meat pie we will also use eggs and onions, which we chop and sauté in a frying pan until translucent and golden.
Rich in its traditions and unique recipes delicious dishes. Kulebyaka can rightfully be considered one of such masterpieces of Russian culinary specialists. Historians say that this dish was first mentioned in the 12th century. In composition, it is a pie with a complex multi-tiered filling. Traditionally, kulebyaka is prepared from The filling consists of several types of minced meat, which are stacked on top of each other and separated from each other by thin unleavened pancakes. Typically two to four layers are used. But it is known that in one of the Moscow merchant clubs in the 19th century they prepared twelve-tiered kulebyaka.
At home, such complex options are usually not used. Most often, a dish is prepared with two levels of filling. For example, kulebyaka with meat and porridge. The first layer of filling is minced meat, fried with onions on sunflower oil. As a second level it is taken with an egg. The complex filling is wrapped in dough and baked in the oven at a fairly high temperature. After cooling, both layers are clearly visible in the cross section.
Over the years the way of preparing this famous dish changed a little. The filling began to be prepared in the form of a single layer in which several products were mixed. This is how kulebyaka with meat and cabbage appeared. In this case, the minced meat is fried with onions and finely chopped cabbage leaves. Kulebyaka with meat and pumpkin is also known. In this case, the vegetables are first fried, and then the hot mass is mixed with minced meat. The filling turns out juicy, soft and very aromatic. It’s even easier to prepare a regular kulebyaka with meat. Here the dough is wrapped in a filling consisting only of minced meat and fried onions. In principle, it can be considered as a two-level option, in which the layers are thoroughly mixed with each other. Baking such a pie is much easier, and the taste is no worse than others.
You need to prepare the dough for kulebyaki especially carefully. It should make up a smaller portion of the total mass of the pie and be strong enough to hold the heavy and thick filling inside. Most often, kulebyaka is made from yeast dough. But sometimes it is allowed to use puff pastry and even rich semi-finished products. It all depends on the filling. Do not forget that the dough is only a package into which the aromatic contents of the pie are placed. There shouldn't be a lot of it. The filling needs to be slightly covered with a thin layer of dough so that it is firmly held inside it.
To prepare yeast dough for two small kulebyaks, you will need: 450 grams of flour (wheat), 260 milliliters of heated milk, 2 teaspoons of salt, 12 grams of pressed fresh yeast, 45 grams of granulated sugar, 90 grams of butter and the yolks of three eggs.
You need to prepare this dough in advance in several steps:
- Pour the yeast with milk until completely dissolved.
- Mix salt with flour. Then gradually add the yolks, dissolved yeast and cook for five minutes using a mixer. homogeneous dough sticky consistency. Kneading should be done at a relatively low speed.
- Gradually increasing the speed, achieve a homogeneous mixture structure. This will take another 10 minutes.
- Heat the butter and mix it with sugar until a paste forms.
- Continuing kneading, add this warm mass into the dough in small parts. It is first necessary to reduce the mixer rotation speed to a minimum.
- When all the butter is inside, you need to increase the rotation speed as much as possible and knead a homogeneous dough for 10 minutes until the mass becomes soft and elastic.
- Cover the container with the dough cling film and leave at room temperature for 2 hours. During this time it will noticeably increase in volume.
- After this, the dough must be kneaded again, covered with film again and put in a cold place for 2 or 3 hours.
The first stage of the process is completed. Now you can start filling. And then move on to the main stage and learn from your own experience how to cook kulebyaka. Let's take the most simple filling, consisting of onions and minced meat. For one pie you will need: 0.5 kilograms of minced meat, pepper, a couple of onions, salt and butter for frying. It's very easy to prepare:
- Cut the onion into cubes of arbitrary sizes and fry in a frying pan in butter.
- Place the minced meat in a frying pan, add salt, pepper and fry it with onions for 10 minutes. You can add your favorite spices for flavor, but you can do without them.
Now it's time for the final stage of the process. We need to finish preparing the kulebyaki itself. For this:
- Sprinkle the cutting table with flour and roll out the dough on it into a layer no more than 1 centimeter thick.
- Place the filling in the center.
- Fold in the edges of the dough and form into an oval shape. Brush the surface with egg, make several punctures with a fork and place the product in the oven.
- The kulebyak is baked at a temperature of 180 degrees for 30-40 minutes.
- As soon as the appetizing food appears on the surface golden crust, check the readiness of the dough with a toothpick.
- Take out the fried kulebyak oven, grease with butter and cover with a towel. Once the pie has cooled a little, you can serve it and invite guests.
They eat this yummy dish as a separate dish after soup. It is usually topped with melted butter or sour cream, but some other sauce can also be used. This fragrant pie good in winter and summer, on holidays and weekdays. He will always come in handy. A housewife who knows how to cook kulebyaka can consider herself to have achieved perfection in the culinary art.
