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

The dough will work either frozen or prepared according to your own homemade recipe.

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

Cooking kulebyaki with fish

Cut the onion into rings, sauté, add salt, pepper, lemon juice and sliced fish fillet... Bring everything to readiness, refrigerate and drain off excess liquid. Defrost the dough, halve it and roll it into cakes about 5mm thick.

On one half of the dough, put some of the herbs, fish fillet with onions, grease the filling with mayonnaise, sprinkle with the remaining herbs, salt and pepper. Brush the dough with egg yolk around the perimeter and cover with the other half of the dough. pinch the edges gently. On top of the kulebyaki, make notches with a knife and decorate with dough figurines to your liking. Brush the surface of the kulebyaki with beaten egg yolk.

Sprinkle a baking sheet with water, transfer the kulebyaka 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!

Admit it, have you ever cooked an antique Russian dish- a kulebyak with meat, or more and more a specialist in hamburgers and Korean cuisine? Recently, we have become adept at preparing unconventional food before, but we have forgotten our own. I offer several recipes for a pie with meat and cabbage, rice, potatoes.

The difference between kulebyaki and ordinary 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 pies are unleavened pancakes baked specifically to separate the toppings from each other. Their task is to prevent mixing of the components without interrupting the taste of the filling.

In Russia, kulebyaks were famous not only puff filling, but also in different types. Various sources mentioned "bread" pies, they differed from the usual kulebyaki liquid filling... And they were prepared in such a way that after baking the lid was removed, and the contents were eaten with spoons. Made open, half-open, multi-layered and closed. Multilayer, by the way, were named, with their recipes, if you wish, I invite you to get acquainted. In chronicles and other documents of the old time, kulebyaka is mentioned since the 12th century.

Kulebyaka with meat ohm and yeast dough potatoes in the oven

Potato kulebyaka almost always turns out to be incredibly juicy and necessarily satisfying. I propose a simplified version of the preparation of delicious meat kulebyaki, in a modern way.

You will need:

• Milk - 200 ml.
• Eggs - 2 pcs.
• Dry yeast - sachet, 14 gr.
• Flour - 2.5 cups (add if necessary).
• Margarine for baking - 50 gr. (with butter tastier).
• Sunflower oil - 3 tablespoons.
• Salt is a teaspoon.
• Sugar - 2 tsp.

• 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 cooking:

1. Combine softened margarine and slightly warmed milk, dry yeast, sugar and half a glass of flour, and set aside for 30 minutes.
2. In the increased size of the dough, beat in 1 egg and butter, add a little flour and knead the dough.
3. Place in a warm place, covered with a towel.
4. After 1.5-2 hours, it's time to work with the dough.
5. While the dough is coming through, start the filling. Sauté the chopped onion, add the minced meat, then the mushrooms and continue frying together. Season with salt and spices at the same time.
6. Cook the potatoes cut into strips. Mix with grilled meat.
7. Pound the risen dough, roll it into a rectangular shape and lay out the meat filling.
8. Cover the filling with the dough and pinch the edges for a long cake.
9. Line a baking sheet with paper and place the kulebyak with the tint down. Brush with an egg and bake at 200 ° C. Baking time - 40 minutes.

There are several versions of the origin of kulebyaki, but the most plausible is the assumption of V.I.Dal, the author of the famous dictionary. Kulebjachit - wrinkle 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 cooking 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, or buy ready-made, yeast.

Take:

• Yeast dough.
• Minced pork and beef - 500 gr.
• Cabbage - 500 gr.
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Spices, sunflower oil.

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

How to cook kulebyaka:

1. Prepare the filling. Chop the onion, fry, add minced meat and seasonings - filling No. 1.
2. Chop the cabbage, coarsely grate the carrots and fry together - filling No. 2.
3. Roll out the dough in a layer, spread half of the minced meat, cover with pancakes and spread the cabbage layer, highlighting half of the amount.
4. Cover with pancakes, spread minced meat, cover again with pancakes and on top of remaining cabbage.
5. Wrap the kulebyaka, pinch the edges in good faith. For reliability, coat them with an egg to better glue them.
6. For beauty, brush the top of the pie with an egg and flip it seam side down onto a parchment-lined baking sheet.
7. Cooking time 40 minutes, temperature in the oven - 180 o C.
8. Grease the finished kulebyaka with butter and leave to "rest" for a quarter of an hour, covering with a towel.

An old recipe for meat kulebyaki with rice and mushrooms

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

Take on yeast dough:

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

Filling on kulebyaku:

• Boiled rice - a glass.
• Beef stew - 500 gr., Carrot, onion, dill and pepper.
• Braised pork - 500 gr., Plus vegetables from the first filling.
• Braised chicken offal - 500 gr., With the addition of vegetables from the first filling.
• Fried pork liver- 500 gr., Add the ingredients from the first filling, excluding the beef.
• Boiled eggs - 5 pcs., green onions- 300 gr., Butter - 10 gr.
• Fried champignons - 400 gr., Onion and a spoonful of sunflower oil.

From the listed ingredients, I'm sure you can understand how to prepare the fillings. And now let's go directly to the kulebyak.

Step by step cooking:

1. Dilute yeast with lukewarm sweetened milk, after 5 minutes you will see a hat - you can start up.
2. From the remaining milk, eggs, sugar, make a mixture, add yeast, then adding flour in small portions, make a dough on a kulebyaka.
3. At the end, add the oil, then knead the mass well and divide ready dough into 2 parts.
4. Roll one out and send it to a baking sheet - make the bottom of the pie.
5. Lay out the fillings one by one, shifting the pancakes. The first is rice, it will not allow the bottom to get wet, put the rest in random order.
6. Cover with the remaining dough, roll it out, mold the kulebyaku and brush with yolk.
7. Baking in the oven: 40 minutes, at 200 ° C. After the specified time has elapsed, let stand for a third of an hour, then proceed to tasting.

Turgenev and Vyazemsky were delighted with the old pie with filling, it was sung in literary works by Gogol and Chekhov, I will give the recipe for the last of the "Sirena". Suddenly you are going to do it.

Recipe for puff pastry kulebyaki

Puff pastry is a lifesaver for modern women. The filling also doesn't take long.

You will need:

• Dough - packing, 600 gr.
• Champignons - 250 gr.
• Meat - 250 gr.
• Onions - 3 pcs.
• Rice - 100 gr.
• Sunflower oil, 2-4 pancakes, pepper.

How to cook:

1. Make the filling. For the first, cook the rice. Fry the chopped onion, add the chopped mushrooms, fry together, let it cool and mix with the rice.
2. For the next filling, fry chopped meat with onions, pepper, salt.
3. Divide puff pastry into 2 parts. Roll the smaller one into a rectangle, put on parchment, on a baking sheet.
4. Put the filling in the middle along the mushroom and rice, cover with pancakes, then put the minced meat.
5. Brush the edges of the cake in a circle with an egg, apply the remaining layer of dough and pinch tighter. If desired, the number of layers in the kulebyak can be increased.
6. Preheat the oven to 200 ° C, baking time - 50 minutes. When ready, coat the top with oil and hold it under a towel for 15 minutes.

Secrets of delicious kulebyaki

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

• The filling is deliciously juicy if you put a piece of ice inside. When baking, the piece of ice will melt and complete the task.
• The bottom of the baking requires special attention, it should not turn out to be wet. Therefore, first spread the "dry" filling on the dough, then the minced meat.
• A sheet will help keep the top of the cake from burning. baking paper, with which you can cover the kulebyaka during cooking.
• In a kulebyak of several fillings, lay them out in layers, crushing a little.
• After taking it out of the oven, pour the cake with butter, be sure to let it stand for about 20 minutes. When serving, season with sour cream, sauce.
• It is customary to decorate the cake with thin strips of dough, placing them at a distance. For better adhesion, grease the ends and the middle of the strips from the bottom with an egg.

Ilya Lazerson, a respected and professional culinary specialist, will tell all the subtleties of making kulebyaki with meat and various additives. We wish you culinary success!

On the prepared work surface of the table, we expose all the products that are declared in the ingredients for the recipe. Our dough is frozen, but while we are preparing the filling, it will defrost under "natural" conditions. To roll out yeast puff pastry, prepare some flour for sprinkling the table. Use a regular skillet to fry the filling.

Pour oil for frying (vegetable oil is used) into the pan. While it's warming up, let's shred the cabbage. Put the cabbage slices in oil, add immediately and mix.

Next, we shift the carrot chopped with a grater and the chopped onion to the cabbage. Fry vegetables until tender.

The cabbage filling for the kulebyaki is ready, put it in a bowl. Let it cool, add chopped fresh herbs to it if desired.

Now let's do the puff pastry. It has already defrosted, you can start forming the kulebyaki. Puff layer yeast dough roll out on a floured surface into a quadrangle.

Using a knife, make "oblique" cuts on the dough layer as shown in the accompanying photo.

Put the cabbage filling in the center.

We form a pie, "braiding" the braid.

We clamp the edges.

We transfer the puff pastry kulebyaka with cabbage on a baking sheet covered with culinary parchment.

Shake one egg and grease the surface of the kulebyaki with it. For convenience, you can use a silicone cooking brush.

Put the kulebyaka in the oven preset to 180 degrees for 30 minutes.

Our puff pastry puff pastry with cabbage is ready! Cool, cut into portions and serve to guests on the festive table.

Step 1 out of 6

First you need to wake up the yeast. To do this, combine dry yeast and half a glass of water. Let the yeast dissolve in the water. Add milk to 3/4 cup water. Drive 1 egg into a glass and stir everything with a fork. You will get liquid from water, milk, eggs. Add a pinch of salt and 1 tbsp. a spoonful of sugar. Yeast must be fed. Sugar is the thing. The total mass of the liquid is 200 ml and is exactly 1 glass.

Step 2 out of 6

Sift flour into a bowl. Grate butter on a grater. Mix it with flour until crumbled. Pour in the liquid and use a mixer to knead the dough. Putting hands on the dough is bad. I recommend using a mixer.

Step 3 out of 6

Knead the dough for about 7-10 minutes. Tighten the bowl with plastic wrap and refrigerate for 1 night. The dough holding time is about 6 hours, but 12 is better. Depending on the holding time, you will get a more flaky or less flaky dough.

Step 4 out of 6

After a while, remove the dough from the refrigerator. Divide into 3 parts. Roll a sausage from each part. Flatten it with a rolling pin into the layer. Make notches along the edge of the dough. Place diced apples in the center. Apples can be sprinkled with sugar and starch. The starch will hold the juice back during baking. Weave a braid from the notches on the dough. Your kulebyaka should be oval with a slant in the center.

Step 5 out of 6

Strive to ensure that everything is well fixed. When baked, the apples will produce juice. Braid the braid tightly so that the cuts do not go deep. Transfer the prepared cake to a baking sheet covered with baking paper. Leave on for 20 minutes. Then, brush with a beaten egg. Bake in a preheated oven at 180 degrees until tender. It will be ready in 30 minutes.

Ready!

Cool the finished kulebyaka. Serve to the table. The pastries are delicious. On the cut of the dough, you can see its layering. Correctly kneaded light dough... From this number of products, I have 3 such beauties. Serve them with tea. Kulebyaka is well kept. For more than 2 days, I did not have it stale, but during this time it did not turn black. This dough can be used to make other types of baked goods. Very good.

Today I want to propose a recipe for a simplified kulebyaki with cabbage, meat and carrots. Why simplified? Because in a traditional kulebyak there should be several fillings at the same time, which are stacked in layers. But lately you can meet and simple options kulebyaki with a single filling. Also, the kulebyaku is distinguished from the pie by a more elongated, oval, shape, similar to a loaf. This form guarantees better baking of the filling, as well as convenient portioning.

We need the following products:

I used mixed homemade minced meat from pork and beef. Cut the carrots into small cubes. Onions - in half rings.

It is better to cut the cabbage into thin strips, then in the filling it will look like an onion and give it a sweetish taste.

In a preheated vegetable oil fry the mixed mince. Then add onions and carrots. Salt and fry, stirring for about 10 minutes. Then add cabbage, stir all the time and pour a glass of water. Simmer the filling until the liquid is completely boiled away. Add salt and pepper to taste. You can sprinkle with your favorite spices, ground coriander or suneli hops.

Cool the finished filling.

Roll out the dough into a rectangle, making cuts along the edges. Place the filling in the center and braid the edges like a herringbone, forming a kulebyaka.

Grease the surface with sour cream, sprinkle with sesame seeds and bake for about 25 minutes at 170 degrees.

Cool the finished puff pastry puff pastry and serve.

Very juicy and soft. Bon Appetit!