Kulebyaka made from puff pastry with meat. Kulebyaka with fish made from puff pastry

Admit it, have you ever cooked an old Russian dish - kulebyaka with meat, or are you more and more an expert on hamburgers and Korean cuisine? Recently, we have become more adept at preparing food that was previously untraditional, but we have forgotten our own, dear ones. I offer several recipes for pie with meat and cabbage, rice, and potatoes.

The difference between kulebyaki and regular pie is that our heroine is narrower and taller. In addition, it is prepared with two or three fillings arranged in layers. An interesting feature of the pie is the unleavened pancakes, baked specifically to separate the fillings from each other. Their task is to prevent mixing of the components without interrupting the taste of the filling.

In Rus', kulebyaki were famous not only for their puff filling, but also for their various types. Various sources mentioned “bread” pies; they differed from ordinary kulebyaka in their liquid filling. And they were prepared in such a way that after baking the lid was removed and the contents were eaten with spoons. They made open, half-open, multi-layer and closed. Multilayer ones, by the way, were called, with their recipes, if you wish, I suggest you get acquainted. In chronicles and other documents of old times, kulebyak is mentioned starting from the 12th century.

Kulebyaka with meat om and potatoes from yeast dough in the oven

Potato kulebyaka almost always turns out incredibly juicy and always satisfying. I offer a simplified version of preparing delicious meat kulebyaki, in a modern way.

You will need:

Milk – 200 ml.
Eggs – 2 pcs.
Dry yeast - 14 g bag.
Flour – 2.5 cups (add if necessary).
Margarine for baking – 50 gr. (tastes better with butter).
Sunflower oil – 3 tablespoons.
Salt - a teaspoon.
Sugar – 2 teaspoons.

Mushrooms – 500 gr.
Minced meat – 500 gr.
Bulb.
Potatoes – 3 pcs.
Butter, butter – 30 gr.
Sunflower oil – 30 ml.
Greens, spices to taste, pepper.

Step-by-step preparation:

Combine softened margarine and slightly warmed milk, dry yeast, sugar and half a glass of flour, and set aside for 30 minutes.
Beat 1 egg and butter into the dough that has increased in size, add a little flour and knead the dough.
Place in a warm place, covered with a towel.
After 1.5-2 hours it’s time to work with the dough.
While the dough is rising, make the filling. Fry the chopped onion, add the minced meat, then the mushrooms and continue frying together. At the same time add salt and spices.
Boil the potatoes cut into strips. Mix with fried meat.
Punch down the risen dough, roll it into a rectangular shape and lay out the meat filling.
Cover the filling with dough and pinch the edges to create a long pie.
Line a baking sheet with paper and place the kulebyak with the pinch side down. Brush with egg and bake at 200 o C. Baking duration is 40 minutes.

There are several versions of the origin of kulebyaki, but the most plausible is considered to be the assumption of V. I. Dahl, the author of the famous dictionary. Kulebyachit - knead with your hands, do something. That is, the name reproduces the actions that are usually done with the dough.

Kulebyaki recipe with meat and cabbage

The classic version of preparing meat kulebyaki is with cabbage. You will find the recipe for the dough in the previous one, with potatoes, there is no point in repeating it, or buy ready-made yeast dough.

Take:

Yeast dough.
Minced pork and beef – 500 gr.
Cabbage – 500 gr.
Onion – 2 pcs.
Carrots – 2 pcs.
Spices, sunflower oil.

Bake several thin unleavened pancakes in advance from regular pancake dough: flour + water (milk), egg and salt. Grease with oil.

How to cook kulebyaka:

Prepare the filling. Chop the onion, fry, adding minced meat and seasonings - filling No. 1.
Chop the cabbage, grate the carrots coarsely and fry them together - filling No. 2.
Roll out the dough into a layer, spread half of the minced meat, lay pancakes on top and spread the cabbage layer, allocating half the amount.
Cover with pancakes, spread out the minced meat, cover with pancakes again and top with the remaining cabbage.
Wrap the kulebyaka, carefully pinch the edges. To be on the safe side, brush them with egg to make them stick together better.
For added beauty, brush the top of the pie with egg and turn it seam side down onto a parchment-lined baking sheet.
Cooking time 40 minutes, oven temperature – 180 o C.
Grease the finished kulebyaka with oil and leave to “rest” for a quarter of an hour, covered with a towel.

An old recipe for meat kulebyaki with rice and mushrooms

As one of Chekhov’s heroes said, “the kulebyakka should turn out appetizing, shameless, in its nakedness, so that there is temptation. You wink your eye, cut off a bite and move your fingers like that, out of an excess of feelings.” This requirement is met by kulebyaka on yeast dough with seven fillings, but in the old days they lived widely.

Use for yeast dough:

Flour – 1.5 – kg.
Dry yeast - 3 teaspoons.
Salt – 1.5 teaspoons.
Milk – 2 glasses.
Butter – 5 tbsp. spoons
Egg – 4 pcs.
Sugar – 1.5 tbsp. spoons.
14 unleavened pancakes.

Filling for kulebyaku:

Boiled rice - a glass.
Stewed beef – 500 gr., carrots, onions, dill and pepper.
Stewed pork – 500 gr., plus vegetables from the first filling.
Stewed chicken giblets – 500 g, with the addition of vegetables from the first filling.
Fried pork liver – 500 gr., add ingredients from the first filling, excluding beef.
Boiled eggs – 5 pcs., green onions – 300 g., butter – 10 g.
Fried champignons – 400 gr., onion and spoon of sunflower oil.

From the listed ingredients, I’m sure you can understand how to prepare the fillings. Now let's move on directly to the kulebyak.

Step-by-step preparation:

Dissolve the yeast with warm sweetened milk, after 5 minutes you will see a cap - you can put it to work.
Make a mixture from the remaining milk, eggs, sugar, add yeast, then add flour in small portions and make a kulebyak dough.
At the end, add the oil, then knead the mass thoroughly and divide the finished dough into 2 parts.
Roll out one and place on a baking sheet - make the bottom of the pie.
Lay out the fillings one at a time, arranging them with pancakes. Rice comes first, it will not allow the bottom part to get wet, place the rest in random order.
Cover with the remaining dough, roll it out, form a pie and coat with yolk.
Baking in the oven: 40 minutes, at 200 o C. After the specified time has elapsed, let it stand for a third of an hour, then proceed to tasting.

Turgenev and Vyazemsky were delighted with the ancient pie with filling, it was sung in the literary works of Gogol and Chekhov, I will give the recipe for the latter from “Sirena”. Suddenly you get around to doing it.

Recipe for kulebyaki with puff pastry meat

Ready-made puff pastry is a lifesaver for modern women. The filling doesn't take much time either.

You will need:

Dough – package, 600 gr.
Champignons – 250 gr.
Meat – 250 gr.
Onion – 3 pcs.
Rice – 100 gr.
Sunflower oil, 2-4 pancakes, pepper.

How to cook:

Make the filling. For the first one, cook the rice. Fry the chopped onion, add the chopped mushrooms, fry together, wait until it cools and mix with rice.
For the next filling, fry the minced meat with onions, pepper and salt.
Divide the puff pastry into 2 parts. Roll out the smaller one into a rectangle, place it on parchment paper on a baking sheet.
Place the mushroom and rice filling in the middle lengthwise, cover with pancakes, then add the minced meat.
Brush the edges of the flatbread in a circle with egg, apply the remaining layer of dough and pinch tightly. If desired, the number of layers in the kulebyak can be increased.
Preheat the oven to 200 o C, baking time – 50 minutes. When ready, coat the top with oil and leave under a towel for 15 minutes.

Secrets of delicious kulebyaki

If you want to cook a truly Russian dish, learn some clever tricks from the old masters.

The filling will turn out deliciously juicy if you put a piece of ice inside. When baking, the ice will melt and complete the task.
The bottom of the baked goods requires special attention; it should not turn out wet. Therefore, first place the “drier” filling on the dough, then the minced meat.
A sheet of baking paper that can be used to cover the pie while cooking will help protect the top of the pie from burning.
In a kulebyak of several fillings, lay them out in layers, pressing down slightly.
Remove from the oven, pour butter over the pie, and be sure to let it sit for about 20 minutes. When serving, add sour cream and sauce.
It is customary to decorate the pie with thin strips of dough, placing them at a distance. To make the decoration stick better, brush the ends and the middle of the strips from the bottom with egg.

Ilya Lazerson, a respected and professional culinary specialist, will tell you all the intricacies of preparing kulebyaki with meat and various additives. Good culinary success to you!

– it’s hard to think of a better option to get enough quickly and for a long time. And if the kulebyak is with meat and potatoes or meat and mushrooms, then here is a full-fledged second course, where the dough plays the role of bread.

Today we will tell you how to cook kulebyaka with meat, kulebyaka with meat and mushrooms, kulebyaka with meat and potatoes in one recipe. This will be a puff pastry. Once you learn how to cook it, you will be able to master the preparation of any kulebyaki. So, how to cook kulebyaka with meat according to all the rules of culinary art?

Kulebyaka is an oblong-shaped pie, so the dough for kulebyaka needs to be rolled out into a rectangle;
It is better to buy ready-made dough for kulebyaki, or prepare it in advance, then preparing kulebyaki will not take much of your time;
kulebyaka can be prepared from either yeast or puff pastry;
The filling in the kulebyak should stick together; to do this, add a spoonful of flour to the crumbly filling.

Recipe for kulebyaki with meat

Ingredients:

puff pastry – 1 package (two sheets).

For pancakes:

milk – 1 tbsp.;
egg – 1 pc.;
flour – 5 tbsp. spoon;
salt, sugar - to taste.

For filling:

minced meat – 500 g;
onion (large) – 1 pc.;
champignons – 300 g;
medium potatoes - 3 pcs.;
milk – 1.5 tbsp;
parsley;
spices - to taste;
vegetable oil;
salt, pepper - to taste.

Preparation

And now we are starting a story about how to cook kulebyaka with meat.

First, prepare the fillings: fry half an onion in vegetable oil. When the onion turns golden, add minced meat, mix well, add salt and pepper, add our favorite spices and cover with a lid - let it cook over low heat.

Prepare a fairly thick puree from potatoes and 0.5 cups of milk. Add a little butter and parsley.

Wash the champignons, clean and dry. We cut the mushrooms quite finely, fry them in a frying pan in oil, with the remaining half of the onion, salt and pepper, add parsley. If the filling is runny, sprinkle the mushrooms with a little flour.

While our fillings are cooling, we begin to bake pancakes for the kulebyaki layer.

Break one egg into a glass of milk. Sprinkle in enough flour so that the dough is not too thick, but flows well from a spoon. Salt and a little sugar. We bake pancakes in a frying pan. We put them in a stack and, carefully cutting them on both sides with a sharp knife, give them a rectangular shape.

Now we can start assembling our kulebyaki.

The scheme will look like this: dough - pancakes - minced meat - pancakes - mushrooms - pancakes - mashed potatoes - pancakes - dough.

Roll out the sheet of puff pastry with a rolling pin from the middle to the edges, giving it the shape of a rectangle. The rolled sheet should be the size to fit on a baking sheet in the oven. Transfer it to a baking tray lined with baking paper.

Place the finished pancakes in one layer along the entire length of the dough, leaving free margins around the edges. Now carefully place a layer of minced meat on the layer of pancakes, squeezing it slightly with your hands so that it sticks together better without crawling over the edges of the pancakes. We do the same with all layers.

We cover this entire multi-layered structure with a second sheet of puff pastry, rolled out wider and longer than the first sheet, so that it is enough to cover the entire height of our kulebyak. We crimp and pinch the free edges.

Now our kulebyaka goes into an oven preheated to 200 degrees and simmers there until a golden crust forms. We cut the puff pastry pie with a special serrated bread knife. We need to saw through the top crust of the kulebyaki without crumbling it, and then we can use an ordinary knife.

You have mastered the recipe for kulebyaki with meat, and now you can bake it with any combination of fillings, for example.

by Notes of the Wild Mistress

Kulebyaka with fish and herbs prepared according to the proposed recipe is good both hot and cold. Nourishing, fluffy, beautiful and very tasty kulebyaka can serve as a real decoration for the holiday table.

The dough is suitable either frozen or prepared independently according to your home recipe.

Products: 500g fish fillet, 500g puff pastry, 2 tablespoons mayonnaise, 4 tablespoons finely chopped herbs, 1 egg, 1 onion, salt, pepper, lemon.

Cooking kulebyaki with fish

Cut the onion into rings, fry, add salt, pepper, lemon juice and fish fillet cut into pieces. Bring everything to readiness, cool and drain off excess liquid. Thaw the dough, divide in half and roll out into cakes approximately 5mm thick.

Place some of the greens, fish fillet and onions on one half of the dough, brush the filling with mayonnaise, sprinkle with the remaining herbs, salt and pepper. Brush the dough around the perimeter with egg yolk and cover with the other half of the dough. Gently pinch the edges. Make slits on top of the kulebyaki with a knife and decorate with dough figures to your liking. Brush the surface of the kulebyaki with beaten egg yolk.

Sprinkle the baking sheet with water, transfer the pie and bake in an oven preheated to 220 degrees for about 20-30 minutes until golden brown.

Cut the kulebyaku into portions and serve.

Bon appetit!

Kulebyaka with fish.

Kulebyaki recipe simple We will bake kulebyak with fish from puff pastry.

We will need the following products:

Flour - 4.5 tbsp;

Butter - 1/4 tbsp.;

Milk - 1.5 tbsp;

Eggs - 2 pcs.;

Granulated sugar - 2 tbsp;

Salt - 1 tsp;

Yeast - 40 g;

Butter for layering dough - 150 g;

Filling: cooked rice, finely chopped fish.

The dough is placed using the sponge method. The finished dough is rolled out into a layer along the length of the baking sheet on which we will bake the kulebyaka. The width of the layer should be at least 20-25 cm and thickness - 1 cm.

Carefully transfer the rolled out dough onto a napkin or towel sprinkled with flour. After this, the minced meat is placed in this order: boiled rice, then finely chopped/chopped fish and rice again. The minced meat laid in this way is crushed. The corners of the dough rolled out in this way are cut out so that when folding the kulebyak there is no excess dough on the corners. Then the kulebyak should be pinch tightly; the pinch line can be slightly moistened with water so that the dough sticks together better.

The kulebyaka is carefully tipped from the towel onto a greased baking sheet. On a baking sheet, the kulebyak is leveled with your hands, and the top of the kulebyak is greased with egg and thin flagella are rolled from the dough cut from the corners, which are laid in even brackets across the kulebyak or in the form of a mesh and also greased with egg. Several cuts are made on the top of the kulebyaki to allow steam to escape. The kulebyaka is placed in the oven at a high temperature of 240-260 degrees, and then after 10-15 minutes, after the crust has formed, the temperature is reduced to 220-210 degrees.

During baking, the kulebyak is carefully turned so that it is evenly baked. In case of strong heat in the oven, you can put paper moistened with water on the kulebyak.

Keep the kulebyaka in the oven until it freely lags behind the baking sheet and turns brown.

If the kulebyaka is not filled with fish, then the baking time is 35-40 minutes, if the kulebyaka filling is fresh fish, then 55-60 minutes, otherwise the fish will be raw.

The filling of kulebyaki can be different, for example this:

Kulebyaka with cabbage.

Kulebyaka with chicken, rice and mushrooms.

Kulebyaka with meat.

Bon appetit!

The recipe is taken from the book by I. Babin and M. Danilenko “To the festive table”, Moscow, Publishing House “Znanie”, 1993.

Puff pastry kulebyaka

Puff pastry prepared according to one of the basic recipes.

Roll out the dough into a layer 5 mm thick along the length of the baking sheet. Place any filling in a heap in the middle of the layer, bring the edges of the dough together, pinch them, turn the kulebyak seam side down, and place on a baking sheet moistened with cold water. Decorate the prepared kulebyaka with narrow strips of dough, placing them crosswise, brush the surface with egg and prick with a fork. Bake the kulebyaka in a hot oven.

From the book Your Bakery author Maslyakova Elena Vladimirovna

Kulebyaka made from yeast dough with fish filling Requires: 1 kg of wheat flour, 2 glasses of milk, 80 g of butter, 50 g of fat, 4 eggs, 1 1/2 tbsp. l. sugar, salt. Method of preparation. Knead the yeast dough, roll it into a layer 1 cm thick and 20 cm wide along the length

author Pankratova O V

Puff pastry pockets Puff pastry prepared according to one of the basic recipes. Filling: 1 glass of jam, marmalade, thick milk cream or curd filling, egg. Roll out the dough into a layer 3-4 mm thick, cut into squares, in the middle of each square

From the book How to prepare confectionery and other flour products, sweet dishes, jam, juices and winter supplies at home author Danilenko Mikhail Pavlovich

Chicken pox made from puff pastry Puff pastry prepared according to one of the basic recipes. Filling: 3/4-1 cup of thick jam or marmalade, egg. Roll out the dough to a thickness of 0.5 cm, cut into squares measuring 8x8 cm, cut out the corners. Place jam in the middle of the square

From the book Studies on Nutrition author Mogilny N P

39. KULEBYAKA FROM Puff YEAST DOUGH Flour 4 ? glasses Butter? glasses Milk 1 ? cups Eggs 2 pieces Granulated sugar 1 tablespoon Salt 1 teaspoon Yeast 40 g Butter for the dough layer 150 g Filling (see Chapter IV) The dough is put in the sponge method (see page 12). Ready dough

From the book 1000 best pizza recipes author Semenova Natalya

81. Puff pastry pies Flour 3 cups Butter in pieces 400 g Water? cups Eggs 2 pieces Citric acid or vinegar 5-6 drops Salt 1/3 teaspoon Filling (see Chapter IV) Sifted flour is poured onto the table, from 2? cups, knead the dough with water and eggs with the addition of

From the book Lula kebab, dolma, baklava and other dishes of Azerbaijani cuisine author collection of recipes

Kulebyaka from sour dough with various minced meats, eels, salmon and milk. Place a yeast dough on 4 pounds of flour. When the dough has risen, knead it with 1/2 pound nut butter and salt. After this, put the dough in a cup, cover it with a towel and put it in a warm place,

From the book Miracle recipes from lavash and ready-made dough author Kashin Sergey Pavlovich

Puff pastry PIZZA Ingredients For the dough: ready-made puff pastry - 0.5 kg. For filling: ham - 500 g, fresh cucumbers - 5 pcs., fresh tomatoes - 2 pcs., bell pepper - 1 pc., grated cheese - 200 g .For the sauce: sour cream - 4 tbsp. spoons, “Garlic” ketchup - 5 tbsp.

From the book Baking for the Holidays and Every Day author Kashin Sergey Pavlovich

Preparing puff pastry Butter or margarine is kneaded until a plastic mass is obtained, and salt is dissolved in water and all products are combined together. Knead the dough for 3-5 minutes and shape it into a brick. Place the dough on a floured table or cutting board.

From the book 1000 delicious dishes [for reader programs WITH SUPPORT OF tables] author DRASUTENE E.

Puff pastry cakes

From the book Dishes from Lavash and Ready-Made Dough author Gagarina Arina

Kulebyaka from yeast dough Ingredients For the dough 300 g of flour, 200 g of table margarine, 25 g of melange, 0.4 g of citric acid, 120 ml of water, salt to taste For the filling 500 g (vyaziga; eggs with onions; fried meat with onions; fresh mushrooms; sauerkraut, etc.), 10 g melange for

From the book Baking with Puff Pastry author Krivtsova Anastasia Vladimirovna

PRODUCTS FROM Puff pastry This dough is even fattier than crumbly dough, since almost the same amount of butter or table margarine is put into it as flour. Products must be of high quality: flour - dry, containing about 40 percent gluten, butter - without casein,

From the book Unusual Dough Dishes author Kashin Sergey Pavlovich

Kulebyaka with salmon made from puff pastry What you will need: 500 g puff pastry dough, 600 g boiled salmon, 3 eggs, 1 tbsp. l. butter, 100 g champignons, 2 tbsp. l. boiled rice, 2 onions, 1 bunch of dill, pepper, salt to taste It’s very simple! Chop the onion, fry in oil,

From the book Pies, Kulebyaki, Pies author Kashin Sergey Pavlovich

Puff pastry kulebyak with cabbage and mushrooms What you will need: 500 g puff pastry, 200 g cabbage, 300 g champignons, 1 onion, 1 egg, ? glasses of milk, 2 tbsp. l. vegetable oil It’s very simple! Thaw the puff yeast dough, divide into 2

From the author's book

Types of puff pastry This chapter contains all the most common puff pastry recipes, both classic and modified and simplified. The general principles of dough preparation are observed in them. Puff pastry requires strength and patience, but the result is obtained

From the author's book

Puff pastry cakes "Hay" Ingredients: 200 g flour, 200 g butter, 1/2 cup water, 1 g salt. For cream: 100 g powdered sugar, 1/4 cup milk, 1 teaspoon flour, 1 g vanillin, 4 eggs , 50–70 g nuts (any kind, for sprinkling). Method of preparation: Pour flour onto a board in a heap, in

From the author's book

Kulebyaka from yeast dough Ingredients For the dough: 300 g flour, 200 g table margarine, 25 g melange, 0.4 g citric acid, 120 ml water, salt. For the filling: 500 g ellipse; from eggs with onions; from fried meat with onions; from fresh mushrooms; from sauerkraut, etc., 10 g melange