Classic kulebyaka with meat. Gourmet cooking kulebyaki

21.01.2021 Restaurant notes

Delicious and juicy kulebyaka pie is a traditional Russian dish. The main "highlight" of the kulebyaki lies in its filling, of which there is always a lot, and it is laid in a special way: in layers. Each of them should not mix with the neighboring ones; for this, tiers of minced meat are laid with a thin pancake. True, a quick recipe is also allowed, where you do not need to bother with laying out the layers, and the taste will not suffer from this.

An excellent filling ingredient is meat. The recipe for kulebyaki with meat is a real culinary masterpiece that every housewife is able to implement in her kitchen.

Let's try?

Perhaps more than half of the success of meat puffs depends not on the filling, but on the dough. After all, it is it that is the basis for minced meat, and should not only match the taste, but also be strong enough, soft, and brown well.

The dough, of course, can be purchased ready-made in the store: yeast, puff, whatever you like. However, a real Russian kulebyaka is traditionally made from homemade dough.

Products for dough preparation:

baking flour - 3-4 glasses;
milk - 1 glass;
pressed yeast - 30 grams;
margarine or butter - 40 grams;
3 eggs;
granulated sugar - 6 teaspoons;
salt - ½ teaspoon.

We prepare the dough like this: we dilute the yeast in warm milk, add sugar and let it distance. Then we gradually introduce a glass of flour. We leave the liquid dough for an hour and a half in a warm place. It should rise significantly. Then we mix eggs, melted butter into it, add the rest of the flour in parts. Leave the dough warm. Let's get up. It would be nice to knead it once or twice and start baking from the last rise.

Classic recipe for kulebyaki with meat

Meat poultry a la classic is an unusually tasty and satisfying pie. Preparing it is not difficult at all. First, put the dough. While it is being prepared, let's start with the filling.

Its ingredients are simple:

minced meat (better - beef / pork 50/50) - 400 grams;
chicken fillet - 300 grams;
medium fat cream - half a glass;
onion - large head;
meat broth - half a glass;
pepper and salt to taste;
a couple of pinches of chopped greens;
vegetable oil (consumption is about 1/5 cup).

In addition, you will need to bake pancakes prepared according to any recipe, the main thing is that they are thin and not sweet. Their total number is 6 pieces.

Chop the onion and fry in vegetable oil until golden translucent. Add the minced meat to the aromatic onion, fry it a little, sprinkle with herbs, salt and pepper, pour in the broth, cover the saucepan with a lid and simmer until cooked until the broth evaporates.

Then we prepare the chicken filling. Cut the fillet into small cubes, add some salt, fry slightly. Then add the cream and simmer until tender - until the cream evaporates.

The filling is prepared, and the dough has arrived, which means we are starting to form the kulebyaki. Divide the dough into two equal parts. We roll out the base: the shape is chosen oval or rectangular. The layer should be less than a centimeter thick.

Transfer the rolled dough to a greased baking sheet. Put two pancakes on the dough with a little overlap. Lay the meat on the pancake in an even layer, level it. Cover the meat tier with two pancakes and lay a layer of chicken on top of them. Cover it with pancakes too.

Then we roll out the remaining dough just as thinly and cover the kulebyaka with it, pinch the edges of the “bottom” and “lid”.

We smear the top crust with crushed egg yolk and send the cake to a preheated oven, where we bake for 30-35 minutes at a temperature of 165 degrees.

Recipe for kulebyaki with meat and potatoes

A pie made with meat and potatoes can replace a full meal. It is hearty and delicious.

It will not be difficult even for novice cooks to prepare it. We take yeast dough.

And we prepare the filling from the following ingredients:

pork pulp - 350 grams;
fresh potatoes - 3-4 pieces of medium tubers;
bulb onion;
salt and pepper to taste;
egg yolk for greasing the cake;
some vegetable oil.

We cut the pork into thin, less than a centimeter thick, plastics and beat it with a hammer. Sprinkle each plastic with salt and pepper.

Roll out the dough with a rolling pin to a thickness of 0.7 centimeters. In the center of the flatbread we spread our "chops" in length, leaving about 2 centimeters of free edges along the edges of the dough. The meat can be placed slightly overlapped.

Put the onion layer on top of the meat layer - just cut the onion in half rings.

Cut the pre-peeled potatoes into thin slices. Add some salt and spread evenly on the meat and onion layer.

Carefully lift the long edges of the dough from the sides and connect in the manner of a dumpling so that the filling is inside. We fasten the short edges well, tucking them down. At the same time, you need to try so that the "seam" is not thick, but strong. You can cut decorations from dough scraps and decorate the top of the cake with them.

In the upper part of the kulebyaki, make cuts with a fork or cuts with a knife so that air escapes during baking and the crust does not deform.

Then our future kulebyaka with meat and potatoes should be greased with an egg and sent to the oven, preheated to 180 degrees. Bake until golden brown. Serve hot or cold - it tastes the same!

Kulebyaka with meat and rice

Kulebyaka, based on meat and rice, has a delicate taste with a soft and aromatic filling. Such pastries will be appropriate both for an everyday family feast and for the arrival of guests.

For a kilogram of sponge dough, we need:

a kilogram of meat pulp;
rice groats - a glass;
one large onion;
some vegetable oil;
to taste - salt, fresh herbs and ground pepper;
for lubrication - egg yolk.

Cut the meat into small pieces and boil until tender. Cool slightly, grind in a meat grinder.

Chop the onion, fry it thoroughly in oil until translucent.

Rice grits need to be boiled in a large volume of water so that they come out crumbly. We mix rice, meat and herbs. Pepper and add some salt.

We divide the dough into several equal parts - according to the number of ready-made kulebyak. Roll out each part, distribute the filling over the dough and pinch the edges. Having smeared each kulebyak with yolk, we send it to the oven, where we bake for about 20 minutes at 180 degrees.

Kulebyaka with meat and cheese

How to cook kulebyaka with meat and cheese? It couldn't be easier!

Ingredients:

600 grams of dough;
minced meat (beef / pork) - 500 grams:
hard cheese - 250 grams;
bulb onion;
to taste - ground pepper and a little salt.

Cut the onion into small crumbs and fry it in oil. We spread the minced meat to it. Salt to taste and pepper a little. Fry until tender. Cool it down.

While the minced meat is cooling, three cheese on a coarse grater.

Roll out the dough in a thin layer and spread the meat filling on top of it. Sprinkle generously with cheese on top.

We twist the dough with a roll, fasten the edges. Transfer the roll to a greased baking sheet. We bake at 180 degrees for about 25 minutes.

Kulebyaka with meat and mushrooms

We surprise guests with a pie based on meat and mushrooms. They have never tasted such a fragrant and hearty dish. Shall we cook it?

For 800-1000 grams of sponge dough, we need:

350 grams of minced meat;
300 grams of champignons;
onions - 1 piece;
rice groats - a glass;
eggs - 3 pieces;
pepper and salt, oil for frying ingredients.

Boil the rice so that the cereals do not stick together. Hard-boiled eggs and peeled, cut into cubes.

Salt and pepper the minced meat, fry in a pan, cool.

Onions, finely chopped, cook in oil until gilding, add mushrooms cut into cubes to it. Salt and pepper. Fry until tender.

Dividing the dough into 2 parts, roll it out in thin layers - this is the bottom and lid of the kulebyaki.

We put rice on the bottom, then minced meat, the next layer is mushrooms, and on top of them - eggs. Cover with the top layer of dough, fasten the edges. We form decorations (twigs, flowers) from dough scraps and fix them on top. Lubricate with egg yolk. On a greased baking sheet, we send the kulebyaka to bake in the oven for 30-40 minutes at 180 degrees.

Kulebyaka with two fillings

The meat goes well with cabbage, so a dish based on these ingredients turns out to be juicy, aromatic and very tasty.

To prepare 1 kilogram of dough, we need:

minced meat - half a kilogram;
fresh cabbage - small forks;
carrot - 1 piece;
bulb;
salt and pepper;
vegetable oil;
egg for greasing the cake.

First of all, we cook cabbage - its preparation will take a lot of time. Chop it finely. Simmer until tender with carrots. Do not forget to add a little salt. For convenience and time saving, you can use a multicooker.

Finely chop the onion and fry. Add minced meat to it, add salt and pepper. Bring to readiness and cool.

Roll out the dough in a thin layer. Put the minced meat in the middle, leaving the edges of the dough so that they can be pinched with an envelope. Put a layer of cabbage on the minced meat.

We pinch the edges of the dough, coat the top with an egg, and on a baking sheet we send it to the oven (160 degrees) for half an hour.

Kulebyaka with chicken

Chicken kulebyaka turns out to be more juicy and less high-calorie than meat.

If we take about a kilogram of yeast dough, then in the filling we need:

chicken (not necessarily fillet, and red meat is also good) - 0.6 kilograms;
bulb;
buckwheat - half a glass;
pepper and table salt, a little vegetable oil.

Boil loose buckwheat and cool.

Twist the chicken meat boiled in advance in a meat grinder.

Fry the onion cut in half rings in a saucepan.

Roll out half of the dough. Put ½ part of chicken on a rolled out thin cake, season with salt and salt. Next, put the onion. Buckwheat for him. Above - the remains of chicken.

Roll out the rest of the dough and cover the cake with it, seal the edges.

We put the pie on a baking sheet in the oven and at 180 degrees we stand for 20-30 minutes until an even golden brown crust.

Kulebyaka with turkey and stewed cabbage

Incredibly tender, melting in your mouth, turkey-based filling. Cabbage will give her satiety and juiciness.

To prepare one kilogram of dough, we need:

turkey meat - 500 grams;
fresh cabbage - 300 grams;
Bulgarian pepper - 1 piece;
2 eggs;
onions - 2 heads;
rice groats - ½ cup;
pepper, salt, vegetable oil.

Cut the turkey (pulp) into large pieces, peel and cut the onion into 2-4 pieces. We make minced meat from these ingredients. We simmer it in a frying pan until cooked, not forgetting to salt and pepper.

Boil the eggs. We also boil the rice, sparing no water, so that it does not stick together. Shred cabbage and simmer until tender.

The first layer of kulebyaki is ground turkey, the second is rice, chopped eggs and cabbage mixed together. It is in this sequence that we spread the fillings on a layer of dough and close the pie, tightly sealing the seams. Top can be brushed with a mixture of egg yolk and mustard (1/1).

Bake the kulebyaka in a preheated oven to 180 degrees for about 40 minutes.

There are many recipes for kulebyaki. But it is with meat that this traditional Russian pie turns out to be the most satisfying, aromatic and delicious!

Kulebyaka with meat is an oblong-shaped closed Russian pie cooked on soft and fluffy yeast dough. Previously, kulebyaku was necessarily baked with a complex filling consisting of several tiers. And so that the products do not mix, thin pancakes were used as interlayers.

Nowadays, using the old technology, kulebyaka is rarely prepared. In order to save time, housewives usually take only 1-2 ingredients for the filling. It can be meat, fish, vegetables, etc. There are no rigid frameworks and strict boundaries here - you can cook a cake 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 tsp;
salt - 1 tsp;
butter - 30 g;
eggs - 2 pcs.;
flour - 3.5-4 cups.

For filling:

minced meat (pork + beef) - 500 g;
onions - 1-2 heads;
vegetable oil - 30-50 ml;
salt, pepper - to taste.

To lubricate the cake:

egg yolk - 1 pc .;
milk - 1 tbsp. spoon.

step by step

How to make dough for meat puffs

Sift a glass of flour into a bowl, add fast-acting yeast, sugar and salt. We mix.
We heat the milk on the stove or in the microwave until it is warm, pour it into the dry mixture (the temperature of the liquid should not exceed 40 degrees, otherwise the yeast will not work). Then add softened butter and beat in 2 eggs. Stir the flour mass.
Gradually add flour to the viscous mixture in small portions. We knead soft, elastic and lagging dough by hand. As soon as the mass stops sticking to the palms, we stop adding flour. The dough should be tender and pleasant to the touch - not tight!
We transfer the flour mass to a clean bowl, cover with a napkin or towel and put it to the radiator, or to another warm place. We leave for 40-60 minutes. During this time, the dough should "grow" by about 2.5 times.
How to make a filling for meat poultry
In our example, kulebyaka is prepared with the simplest filling. First of all, fry the chopped onion in a hot frying pan with vegetable oil.
When the onion slices are softened, load all the minced meat. Stir with a spatula, break up large lumps of meat. It is not necessary to deeply fry the minced meat - as soon as the meat mass changes color from red-pink to gray, turn off the heat.
How to sculpt kulebyaka with meat
Transfer the matched dough to the work surface and roll it out with an oval 4 mm thick. If you wish, you can divide the dough in half and cook two kulebyaki.
Put the cooled minced meat with onions on the center of the rolled dough.
On both sides of the meat filling, cut the dough into the same number of strips.
We form a closed pie: we take a strip of dough from one side, raise it to the filling, then pull the strip from the opposite side, etc. Thus, alternately weaving the strips, we completely hide the filling.
We carefully transfer the formed kulebyaku onto a large baking sheet covered with parchment. Lubricate the surface of the cake with a mixture of yolk and milk.
We bake kulebyaka with meat in an oven preheated to 180 degrees for about 40-45 minutes. The dough should be browned.
After cooling a little, we cut the pastries in portions and you can start drinking tea.

Kulebyaka with meat on a tender yeast dough is ready! Bon Appetit!

Probably every housewife has her favorite baking recipes. Pies and pies, pies, chicken pies, shangi ... But there is a queen among the pies and they call her kulebyaka. In Russia, this complex pie with several fillings was eaten with pleasure by nobles, and even tsars. Ordinary people could only afford one or two types of fillings, but such pastries were no less tasty. A classic example of a rustic dish is kalebyak with cabbage. Each family cooks it differently, passing on from generation to generation the secrets "from the great-grandmother who spied the recipe in the kitchen of Count N himself!" Well, we offer simple ways to make a cake, where you can add your own culinary tricks.

In general, calling pies with one kind of filling is not entirely correct. But this has already taken root, so we will not deviate from the established tradition. If you want to bake a real kulebyaka, then prepare three main ingredients. For example fish, cabbage and mushrooms, and lay them out in layers. In the correct pie, the fillings are not mixed, but, on the contrary, are shifted with the finest unleavened pancakes. So tastes and aromas do not intertwine, and a beautiful striped pattern is obtained on the cut.

Before making a kulebyaka with cabbage, it is important to understand when, in general, a closed pie has the right to be called a kulebyaka. Its main difference is the amount of filling. In a real kulebyak, the dough plays only the role of "packing". It is thin but strong enough to support the weight of the contents. Therefore, traditionally, yeast dough is used for such a cake. But it is permissible to wrap it in both puff pastry and unleavened dough.

Housewives have their own ways to knead yeast dough. The main thing is that it comes out tight enough, so it is kneaded at least twice. But at the same time, you should not make it cool, so do not overdo it with flour. Otherwise, the dough will not be plastic enough.

Ingredients:

2 cups full of flour;
a glass of milk or kefir;
30 grams of live yeast;
100 grams of butter (it is permissible to replace with margarine);
a couple of eggs;
salt and sugar.

Add yeast and a little sugar to warm milk. Leave the dough to "roam". At this time, beat the eggs with salt and melt the butter. Combine all the ingredients and, gradually adding flour, knead the dough. It should lag behind the fingers, but still be soft and pliable. Transfer it to a large bowl or saucepan, cover with a towel, and let it breathe. Knead the dough that has already begun to rise every 20 minutes. Repeat the procedure two to three times.

Puff pastry

Frankly, this is the case when it is easier to buy ready-made sheet dough in the store. The taste of the pie won't get any worse, but you can buy time. But if you want to feel real pride in your work, then start preparing the base for the kulebyaki.

creamy margarine 200 grams;
2.5 cups flour;
egg;
a quarter teaspoon of lemon juice or vinegar;
salt.

Grind cold margarine with an incomplete glass of flour. Set aside. Pour some of the remaining flour into a bowl, add salt, vinegar, beaten egg and some water. Stir, adding flour in a spoon. The finished dough for kalebyaki with cabbage should not be tight! Roll it out into a rectangle and place a lump of the first dough on top. Wrap the edges with an envelope, turn the "seam" down and send them to the refrigerator for half an hour. Then remove the envelope, roll it into a layer and roll it up again. Refrigerate again. Repeat 3-4 more times.

Kulebyaka is not a pie that you can bite while holding it in your hand. You can't do without a plate, but some housewives will adapt the cake for themselves. As with pizza, which is traditionally baked on a thin crust, many prefer it on a fluffy, soft piece of dough. Likewise, kulebyaki are often performed more magnificently than in the classical version. If you are not a Michelin star, then just cook with pleasure - this is the main secret of any delicious dish.

When you have selected and prepared the dough, you can start preparing the filling. It can be anything, the main thing is that the tastes are combined with each other. Mushrooms, bacon and smoked sausages, any meat and fish are in perfect harmony with cabbage.

If your filling has a lot of liquid, then line the bottom of the pie with pancakes so that the dough does not get wet.

For the filling, use a small head of cabbage, carrots, onions, and tomato paste. Keep in mind that the cabbage roasts well and decreases in volume.

Chop the cabbage, grate the carrots on a coarse grater. Place both ingredients in a skillet and simmer for 15-20 minutes.
At this time, chop the onion and add to the cabbage.
Salt the vegetable mix, grind with pepper, add the tomato paste and cook for another 5 minutes. Transfer to a plate - let it cool.
Divide the dough in two. Roll one out, giving the shape of an oval. The thickness of the yeast dough should not exceed 5-10 mm. Transfer the base to a baking sheet lined with parchment paper.
Lay out the filling, leaving the edges of the dough free to pinch. Roll out the second part of the dough and cover the filling with the resulting layer. Fold up the edges.
Brush the kulebyaka with an egg and, if desired, grind with pepper or sesame seeds.
Place the cake in an oven preheated to 200 ° C. Bake for 20-25 minutes. If the kulebyaka was cooked on puff pastry, then after 15 minutes the temperature can be lowered to 160 ºС.

Cut the finished pie into portions and serve with sour cream or other sauces.

You can diversify the taste of cabbage kulebyaki with another traditional component - a hard-boiled egg. The principle of preparing the filling is the same as in the previous recipe.

Before frying the cabbage, boil two to three eggs for at least 15 minutes in boiling water.
While the vegetables are cooking, peel and chop the eggs. It is not necessary to crush them into porridge, it is enough to get cubes with a side of 5-7 mm.
Take a bunch of dill and the same amount of green onions. Chop smaller and mix with egg. Transfer the resulting mass to the cooling cabbage.

Next, kulebyaka with cabbage and eggs is prepared in the traditional way. If you want to add rice to the eggs, as in your grandmother's favorite pies, then you should not mix the fillings. Put the vegetables in the first layer, cover it with a couple of fresh thin pancakes and put rice with herbs and an egg on them.

Kulebyaka with cabbage and mushrooms

Mushrooms in the filling will make the pie even more satisfying and tasty. By the way, be careful with this dish if you keep an eye on the figure. Still, you can't call it dietary.

While the cabbage is cooking, chop the mushrooms. Remember their insidious property to lose water and fry 5 times!
Fry the mushrooms in butter, salt them. It is important that they are not crumbly, otherwise the filling will fall out of the cut pie. To "tie" them a little, add a couple of tablespoons of flour to the pan.

Mushrooms can be safely mixed with cabbage and make a simple kulebyaka with one filling. Even better, add mushrooms to boiled buckwheat and form a two-layer pie.

Kulebyaka with cabbage, tomatoes and dried mushrooms

To make the filling juicy, in the warm season, feel free to replace tomato paste with fresh tomatoes. It is good to take unsweetened varieties for these purposes, dense tomatoes with sourness. So, the cabbage is stewing, and at this time ...

Boil the water, make criss-cross cuts on the tomato "bottoms" and put them in boiling water.
After 15 seconds or when the skin bursts, drain the water. The tomatoes should now peel well. Peel and cut them.
Dip dried mushrooms in boiling water. They have a more pronounced aroma and taste than champignons, so the cake will come out "more mushroom".
After 15 minutes, drain the water with the mushrooms into a colander, cool and chop them finely.
Add tomatoes and mushrooms to the cabbage, stewing for another 10 minutes. Put the finished filling on the dough and shape the cake as usual.

It is good to add herbs and garlic to such a filling if desired. Sometimes garlic during heat treatment does not give a very pleasant taste, therefore it is better to add it together with herbs to sour cream or other sauce and serve separately to the kulebyak.

Kulebyaka with cabbage and fish

A more satisfying kulebyaka can be prepared with fish. It is allowed to put it in a pie both ready-made and raw.

In the first case, while the cabbage and onions are stewing, fry the fish fillets. You can take salmon, trout, pink salmon, sea bass, pangasius, etc. It's good if the fish is oily.
Disassemble the fried fish into pieces and place them in a second layer on the ready-made cabbage in the pie.

You can also put raw fish in a dish. But then be sure to lay out the fillet with the top layer so that it bakes well. Do not forget to salt and pepper it. There is no need to increase the cooking time. In half an hour, the fish should reach, provided that the dough is not too thick. When in doubt, make multiple punctures with a fork or parallel cuts with a knife.

Kulebyaki recipe with cabbage and chicken

Chicken is on our table more often than other meat products. And adding it to kulebyaku is a sacred cause!

After kneading the dough and preparing the cabbage filling, start cooking the chicken part. It is better to take not only the fillet, but also the thighs, otherwise the cake will be dry.
Boil chicken, chill and chop finely. Add paprika and pepper, salt. Mix the chicken with the vegetables, add the sautéed onions to the meat if desired, and make the pie two-layer. It will be tasty anyway.

A slice of pie can be taken to work to eat for lunch - delicious, satisfying and at the same time will not leave heaviness in the stomach.

Kulebyaka with cabbage and meat

You can cook such a pie with any type of meat. Take pork or pork and beef in equal proportions.

Boil the meat until cooked, cool. Disassemble into fibers or chop finely, or twist in a meat grinder.
Fry the onions until golden and add to the meat.
Season with salt, seasonings and pepper.
Prepare the cabbage filling and place on top of the dough. Cover with pancakes.
Put the meat filling on top, cover with pancakes again and "seal" the kulebyaka.

Since the meat and cabbage are ready, you need to bake the dough well. Therefore, all the same 20 minutes will be quite enough for making the cake.

Kulebyaka with sauerkraut

If you only have sauerkraut at hand, then feel free to use it. The result will be no worse.

Before cooking, squeeze the cabbage well from the brine and place in a skillet with hot oil. Sauerkraut, unlike fresh cabbage, is fried much less.
Depending on what the cabbage was fermented with, be guided with additives. In very salty, you can add a little sugar, but just sour is well complemented by a strong pickled cucumber. Sort out the cabbage so that it does not come across lavrushka or peppers.
When the cabbage is soft, you can add tomato paste and fresh herbs. Then let the filling cool. Such a lean kulebyaka with cabbage is formed in the usual way.

There is nothing difficult in making a simple, one-layer kulebyaki. It is quite difficult to spoil it, so do not be afraid, experiment with filling, and when you master this simple science, proceed to making pies with many fillings.

You can cook kulebyaka for a dinner party, boldly invite guests - such a treat is not only hearty, but also beautiful, tasty and immediately elevates the hostess to the rank of luxury chefs.

Kulebyaka differs from pie in its shape: the pie is usually made wide and flat, while the kulebyaka should be narrower and taller. In addition, sometimes kulebyaku is prepared with two or three different fillings in layers. Below are the most popular recipes for kulebyak: kulebyak with meat, kulebyak with fish, kulebyak with chicken, kulebyak with cabbage, kulebyak with mushrooms. And also a recipe for making yeast dough for kulebyaki is given. In addition, a description of the preparation of kulebyaki from yeast dough is given. All recipes for making kulebyaki are given per kilogram of dough.

Yeast dough for kulebyaki

1 kilogram of flour;
2 glasses of milk;
3 eggs or 4-5 egg yolks;
half a glass of vegetable oil, a little more can be (you can replace with butter - 100 grams);
50 grams of fresh yeast;
2 tablespoons of granulated sugar;
1 teaspoon of salt.

By the way, in this recipe you can reduce the amount of milk by replacing it with carrot juice.

Sift flour 2 times. Sweeten the milk and heat a little in a saucepan. Then dilute the yeast in a small amount of milk, and add eggs or yolks, sugar, salt and loose yeast to the remaining milk. If you decide to knead the dough with juice, add that too. To mix everything. Adding flour in small portions, knead a homogeneous and not very thick dough. Add vegetable or melted butter and mix the dough again. A properly prepared dough should lag behind the walls of the dish. Cover the dough with a towel and put in a warm place for about one - one and a half hours. As soon as the dough rises, it must be kneaded and allowed to come up again.

Making kulebyaki from yeast dough.

Prepare a towel and sprinkle some flour on it. Roll out the finished dough in a strip along the length of the baking sheet, one centimeter thick, and put it on a towel. Place the filling in a narrow strip in the middle of the dough, lift the edges of the dough and pinch them gently. Lifting the towel by the edges, carefully transfer the kulebyaka, seam down, onto a greased baking sheet.

You can go the other way. Divide the dough into two equal parts, roll both parts into rectangular layers about one centimeter thick. Put one of the layers on a greased baking sheet, then put the filling on it in an even layer, close with the second layer and pinch the layers around the entire perimeter. If the minced meat for the kulebyaki turned out to be very juicy, it is better to put drier minced meat, for example, from rice or buckwheat, under the minced meat. This is done so that the bottom crust of the kulebyaki from the inside does not get wet. Instead of cereals, you can put very thin pancakes down, cooked in water (such as thin lavash).

Kulebyaka can be decorated with thin strips of dough, placing them across. After that, put the kulebyaka in a warm place for 15 minutes, then brush with an egg. To prevent the kulebyaka from swelling during baking, make punctures in 2-3 places with a knife. Bake the kulebyaka in the oven at 200-220 degrees for 35-45 minutes. If one side turns brown during baking, turn over the sheet with the kulebyak. If the kulebyaka starts to burn, cover it with damp baking paper. To find out if the kulebyaka is ready, you need to pierce the dough with a wooden toothpick or a splinter. If there is no dough on the stick, then the kulebyaka is ready. Remove the finished kulebyaka from the baking sheet and cover with a towel so that it cools down and retains a soft crust. Kulebyaka can be served with meat or chicken broth.

Kulebyaka with meat.

Composition of minced meat for kulebyaki with meat:

800 - 850 grams of meat;
3 eggs;
2 - 3 tablespoons of oil;

Boil eggs, chop finely. Pass the raw meat through a meat grinder, fry it in a pan and mince it again. Peel the onion, chop finely and fry it in oil, then mix the minced meat, eggs and onion. Salt, add pepper, you can add finely chopped dill and parsley and mix everything well.

Minced meat for kulebyaki with meat can also be prepared from boiled meat, for this, pass the meat through a meat grinder, fry the onion, chop the eggs. Add the minced meat to the onion, stir and fry for 3-4 minutes. Add eggs, mix well.

Kulebyaka with meat and rice.

Composition of minced meat for kulebyaki with meat and rice:

900 grams of meat;
3 eggs;
1/2 cup rice
3 onions, 4 for lovers of onion dishes;
2 - 3 tablespoons of oil;
ground black pepper (1/4 teaspoon), salt to taste.

Boil the eggs. Minced meat for kulebyaki with meat and rice is prepared from boiled meat, for this boil the meat in a small amount of water, mince, fry the onion, chop the eggs. Add the minced meat to the onion, stir and fry for 3-4 minutes. Add eggs, mix well. The filling is ready. How to cook kulebyaka is described above.

Kulebyaka with fresh cabbage and sauerkraut.

Composition of minced meat for kulebyaki with cabbage:

1.5 kilograms of fresh cabbage;
4 - 5 eggs;
2 - 3 tablespoons of ghee or butter;
1 teaspoon sugar, salt to taste.

Boil eggs, chop finely. Chop cabbage for kulebyaki (better finely), removing large veins, scald, put in a colander, rinse with cold water, then squeeze the cabbage and transfer to a saucepan with melted butter. Fry the cabbage for 10-15 minutes with continuous stirring so that the cabbage does not burn. Then add eggs, salt and sugar to the cabbage and mix well.

Note: - if there are many veins in the cabbage, then instead of scalding the cabbage can be boiled in boiling water for 1-2 minutes; in addition, margarine can be used instead of butter for frying cabbage.

Composition of minced meat for kulebyaki with sauerkraut and mushrooms:

1 kilogram of sauerkraut;
3 - 4 onions;
50 grams of dried mushrooms;
3-4 tablespoons of ghee or butter or fat;
pepper, salt to taste.

Boil the mushrooms and chop finely. Scald cabbage for kulebyaki with boiling water. If the cabbage is very sour, rinse it with cold water. Finely chop the cabbage and put in a saucepan with melted butter. Cover the saucepan and simmer over medium heat until tender. Finely chop the onion and fry in oil, then add mushrooms, salt, pepper, mix and fry over low heat for 5 minutes. Then mix everything with cabbage. The filling for the kulebyaki is ready. How to cook kulebyaka is described above.

Kulebyaka with fresh and salted mushrooms.

Composition of minced meat for kulebyaki with mushrooms:

1 kilogram of mushrooms;
1/3 cup sour cream;
1 onion;
2 - 3 tablespoons of oil;
dill, parsley, salt to taste.

Peel the mushrooms, rinse and boil (water should only cover the mushrooms). Strain the boiled mushrooms, cut into slices and fry in oil. Chop the onion and fry it too. Then add sour cream, onions to the mushrooms, salt and simmer under a lid for 10-15 minutes on medium, and after boiling over low heat. Finely chop the dill and parsley, mix with the minced meat. For kulebyaki with mushrooms, porcini mushrooms are best suited, but you can cook kulebyaka with aspen mushrooms, young boletus and chanterelles.

Composition of minced meat for kulebyaki with salted mushrooms:

1 kilogram of salted mushrooms;
2 onions;
2 - 3 tablespoons of oil;
salt to taste.

Rinse salted mushrooms with cold water. If the mushrooms are very salty, they should be soaked in cold water for 2 hours and then drained. Finely chop the mushrooms and fry in oil. Finely chop the onion, also fry and mix with the mushrooms. The finished minced meat can be slightly pepper.

The filling is ready. How to cook kulebyaka is described above.

Kulebyaka with fish.

Composition of minced meat for kulebyaki with fish:

800 grams of fish fillets (pike perch, pike, burbot);
1 onion;
2 - 3 tablespoons of oil;
dill, pepper, salt to taste.

Cut the fillet into small pieces, season with salt, pepper and fry in oil. Chop the onion and fry it too. Combine onions, fish, pepper, salt, add finely chopped dill. You can add finely chopped eggs to the prepared minced meat and mix everything well.

Composition of minced meat for kulebyaki with fish and rice:

400 grams of fish fillets (pike perch, pike, burbot);
¾ glasses of rice;
1 onion (optional)
2 - 3 tablespoons of oil;
3 - 4 hard-boiled eggs (optional);
dill or parsley, pepper, salt to taste.

Cut the fillet into small pieces, season with salt, pepper and fry in oil. Then mix with boiled rice, add melted butter, finely chopped dill or parsley, pepper, salt and mix everything well. If onion is added, then chop it finely, fry and combine with minced meat.

The filling is ready. How to cook kulebyaka is described above.

Kulebyaka with chicken.

Composition of minced meat for kulebyaki with chicken:

1 kilogram of chicken breasts;
3 onions;
3 medium carrots
2 - 3 tablespoons of oil;
3 - 4 hard-boiled eggs (optional);
salt to taste.

Boil chicken meat together with carrots and 1 onion in a little water (the water should be 7-10 centimeters higher than the meat). For those who like more fatty meat, do not remove the skin. Finely chop the chicken meat. Finely chop the onion and sauté in butter, or better in chicken fat. Then add the onion to the chicken meat, you can also add finely chopped boiled carrots there, salt everything. Add the eggs, grated on a coarse grater, mix everything well.

The filling is ready. How to cook kulebyaka is described above.

Strain the remaining broth, season with salt and pepper, sprinkle with finely chopped dill and serve the kulebyaku and broth in cups.

In the spring-summer period, we are often drawn to everything light, airy. All kinds of vegetable salads and other dishes are popular. In winter, I want some homemade pastries, pretzels, pies. I will tell you how to cook kulebyaka. Kulebyaka is one of the types of pastries made from yeast dough, it is a pie or mini-pies with a filling. The filling is usually complex with several ingredients. Personally, I know more than 5 options for making kulebyaki filling. Most often these are savory pastries. Today an interesting recipe with meat filling is presented, but I will separately describe several filling options, everyone can choose their own version.

Kulebyaka recipe with photo

Kulebyaka is prepared with different fillings: salty or sweet cottage cheese, meat filling consisting of boiled meat (poultry, veal, pork), mixed filling of vegetables and meat, sausages, mushrooms. I will suggest some specific ones:

- fried / stewed cabbage with meat
- fried / stewed cabbage with sausages
- stewed vegetables (onions, carrots, cabbage, tomatoes) with mushrooms
- stewed mushrooms with onions and carrots
- cheese filling made of Adyghe cheese and herbs, with spices.
- boiled potatoes with mushrooms or with onions and cheese.

You may be able to suggest another version of the kulebyaki.

Servings Per Container - 15
Cooking time - 3 hours
Cuisine: Slavic, European

how to cook kulebyaka in the oven from yeast dough

Ingredients:

chicken egg -2 pcs. (one for the dough, the second for greasing the kulebyak),
wheat flour - 550 g,
vegetable oil - 3 tbsp. spoons,
fast-acting dry yeast - 11 g,
milk - 130 ml,
drinking water - 130 ml,
sugar - 3 tbsp. spoons,
salt - 1 teaspoon with a small slide.

For filling:

sausages or boiled sausage - 400 g,
smoked meat - 400 gr. (I have chicken boiled pork),
barrel cucumber 3-4 pcs.,
hard cheese - 250 g,
mayonnaise - 100 g,
salt and pepper to taste.

Cooking process:

In a small bowl, combine milk and water. Add sugar, salt and stir. Heat the resulting liquid. I do this in the microwave at full power. Enough 30-40 seconds. The temperature of the liquid should be such that you can hold your hand in it. Add 1 egg to the warm liquid and beat. Now introduce the fast acting dry yeast. I warn you that the temperature of the liquid should not be too high. If the liquid heats up more than 40 degrees, then the yeast will die. It is better to wait until the liquid has cooled down and then introduce the yeast. Stir the yeast into the liquid and let sit for about 10 minutes.

Sift the flour into a deep bowl. Make a hole and inject yeast liquid. Stir.

Stir water into flour. Substitute the dough. Now pour in the vegetable oil and mix again. You can knead the dough simply by hand or using home kitchen appliances (mixer, kneader).

Place the kneaded dough for kulebyaki in a clean bowl.

Tighten the bowl with plastic wrap. Let the base rise in a warm place for about 1-2 hours.

This is how the dough will be. If the dough takes a little longer to rise, it should be given. Do not hurry.

Let's prepare the filling. For today's kulebyaki, I will prepare the following filling. I took smoked chicken boiled pork. I cut it into medium-sized strips.

Peel the sausages and cut randomly. Chop the pickles too.

Grate hard cheese.

Divide the dough into small balls.

Roll one ball of dough into a layer. When working with the dough, you can use flour so that it does not stick to the table.

Place the sliced sausage on one part of the tortilla. Now add the chopped boiled pork. Add chopped cucumbers.

Add grated cheese. You can now lightly season the filling if the cheese or any of the ingredients is less salty or neutral.

Drizzle lightly with mayonnaise. When the cheese is melted, the filling will be a little dry. The mayonnaise will compensate for the taste, and our filling in the kulebyak will be juicy.

Cover the filling with the dough. One edge of the dough should remain on the table. Secure the dough with your fingers so that the filling does not creep out. When baking, nothing should come out.

Using a knife, cut the remaining edge of the cake into strips.

Cover the kulebyaku with this edge and secure the edges well. You will get such a pie and the cuts on the dough typical for kulebyaki. It's like the classic kulebyaki molding. There are also some types of kulebyaki, when the dough is braided.

So shape all the pieces. Cover the baking sheet with parchment. Place the prepared pieces on a baking sheet at a distance of about 1 cm. Let rise slightly. Preheat oven to 200 degrees.

Grease the risen pies with meat and sausages with a beaten egg. You can sprinkle with sesame seeds (optional). Sesame is used for beauty.

Kulebyaka is baked in the oven for about 20 minutes until a characteristic blush is formed. Remove the tarts from the baking sheet and let cool.

These are the ruddy, beautiful and fragrant homemade kulebyaks that we got. Try to cook them, and you already have a complete step-by-step cooking recipe. Bon Appetit.