Kulebyaka with meat

08.07.2021 Pies

Kulebyaka with meat is a closed Russian oblong-shaped 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.