Tasty and juicy cake kulebyaka is a traditional Russian dish. The main "highlight" of the couleby lies in its filling, which is always a lot, and it is laid in a special way: in layers. Each of them should not be mixed with 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 layers, and the taste will not suffer from this.
A great ingredient for the filling is meat. The recipe for kulebyaki with meat is a real culinary masterpiece that every housewife can bring to life in her own kitchen.
Will we try?
Material Content:
- 1 How to make dough for kulebyaki?
- 2 Classic recipe coulibiacs with meat
- 3 Recipe Kulebyaki with meat and potatoes
- 4 Kulebyaka with meat and rice
- 5 Kulebyaka with meat and cheese
- 6 Kulebyak with meat and mushrooms
- 7 Kulebyak with two fillings
- 8 Kulebyaka with chicken
- 9 Kulebyaka with turkey and stewed cabbage
How to make dough for kulebyaki?
Perhaps more than half the success of the meat kulebyaki does not depend on the filling, but on the test. After all, it is it that is the basis for minced meat, and should not only correspond to the taste, but also be strong enough, soft, well browned.
Dough, of course, can be purchased ready-made at the store: yeast, puff, which one you like. However, the real Russian coulebyak is traditionally prepared from homemade dough for dough.
Products for the preparation of dough:
- baking flour - 3-4 glasses;
- milk - 1 cup;
- 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 allow to distance. Then gradually introduce a glass of flour. We leave the liquid dough for an hour and a half in the warm. She should rise significantly. Then we interfere with the eggs, melted butter, partly introduce the rest of the flour. 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 coulibiacs with meat
Meat kulebyaka a la classic is an unusually tasty and satisfying pie. It’s not difficult to cook it. First, put the dough. While it is preparing, we’ll deal with the filling.
Its ingredients are simple:
- minced meat (better - beef / pork 50/50) - 400 grams;
- chicken fillet - 300 grams;
- cream of medium fat content - half a glass;
- bulb - a large head;
- meat broth - half a glass;
- pepper and salt to taste;
- a pinch of chopped greens;
- vegetable oil (consumption about 1/5 cup).
In addition, you need to bake pancakes prepared according to any recipe, the main thing is thin and not sweet. Their total number is 6 pieces.
Grind onions and fry in vegetable oil until golden translucency. Add minced meat to the aromatic onion, fry a little, sprinkle with herbs, salt and pepper, pour in the broth, cover the saucepan and simmer until cooked until the broth evaporates.
Then cook the chicken stuffing. Cut the fillet into a small cube, add salt, fry lightly. Then add the cream and simmer until cooked - until the cream evaporates.
The filling is cooked, and the dough has arrived, which means we proceed to the formation of coulibia. We divide the dough into two equal parts. We roll out the base: the shape is selected oval or rectangular. The layer should be less than a centimeter thick.
Transfer the rolled dough onto a greased baking sheet. We put two pancakes on the dough a little overlap. We put meat on an pancake with an even layer, level it. We cover the meat layer with two pancakes and lay a layer of chicken on top of them. We also cover it with pancakes.
Then we roll out the remaining dough just as thinly and cover them with a cake, pinch the edges of the “bottom” and “lid”.
With the crushed egg yolk, we coat the upper crust and send the cake to the preheated oven, where we bake for 30-35 minutes at a temperature of 165 degrees.
Recipe Kulebyaki with meat and potatoes
A pie based on meat and potatoes can replace a full meal. He is hearty and very tasty.
Cooking it will not be difficult even for novice cooks. We take the yeast dough.
And we prepare the filling from the following ingredients:
- pork pulp - 350 grams;
- fresh potatoes - pieces of 3-4 medium tubers;
- onion;
- salt and pepper to taste;
- egg yolk to grease the cake;
- some vegetable oil.
Cut the pork into thin, less than a centimeter thick, plastics and beat it with a hammer. We spray each plastic with salt and pepper.
Roll out the dough with a rolling pin to a thickness of 0.7 centimeters. We spread our “chops” in the center of the tortilla in length, leaving about 2 centimeters of free edges along the edges of the dough. You can put the meat a little overlap.
On top of the meat layer, put the onion layer - just cut the onion in half rings.
Pre-peeled potatoes are cut into thin circles. Salt and spread evenly on the meat-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, turning them down. At the same time, you need to try so that the "seam" is not thick, but durable. You can cut decorations from the scraps of dough and decorate the top of the cake with them.
In the upper part of the cake, make a prick 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 to a uniform golden crust. Serve even hot, even cold - deliciously the same!
Kulebyaka with meat and rice
Kulebyaka, based on meat and rice, has a delicate taste with soft and aromatic filling. Such pastries will be appropriate for everyday family feasts, and for the arrival of guests.
Per kilogram of dough dough we need:
- 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.
We cut the meat in small pieces and boil until tender. After cooling slightly, grind in a meat grinder.
After chopping the onion, thoroughly fry it in oil until translucent.
Rice groats need to be boiled in a large volume of water so that it comes out friable. Mix rice, meat and herbs. Pepper and salt.
We divide the dough into several identical parts - according to the number of finished coulibia. We roll out each part, distribute the filling according to the test and pinch the edges. Having greased each kulebyak with yolk, we send to the oven, where we bake for about 20 minutes at 180 degrees.
Kulebyaka with meat and cheese
How to cook kulebyak with meat and cheese? Nothing is easier!
Ingredients:
- 600 grams of dough;
- minced meat (beef / pork) - 500 grams:
- hard cheese - 250 grams;
- onion;
- ground pepper and some salt to taste.
Cut the onion into small crumbs, fry it in oil. We spread the minced meat to it. Salt to taste and a little pepper. Fry until tender. Cooling down.
While the minced meat cools down, three cheese on a coarse grater.
We roll out the dough with a thin layer and lay the meat filling on top of it. Sprinkle with plenty of cheese on top.
We twist the dough with a roll, fasten the edges. We shift the roll onto a greased baking sheet. Bake at 180 degrees for about 25 minutes.
Kulebyak with meat and mushrooms
We surprise guests with a pie based on meat and mushrooms. They have not tasted such a fragrant and satisfying dish. Will we cook it?
For 800-1000 grams of dough dough, we need:
- 350 grams of minced meat;
- 300 grams of champignons;
- onions - 1 little thing;
- rice groats - a glass;
- eggs - 3 pieces;
- pepper and salt, roasting oil ingredients.
Boil the rice so that the cereal does not stick together. Boil hard-boiled eggs and peeling them, cut into cubes.
Minced meat and pepper, fry in a pan, cool.
Onion, finely chopped, cook in oil until gilding, add the mushrooms cut into a cube to it. Add salt and pepper. Fry until tender.
Dividing the dough into 2 parts, roll it out in thin layers - this is the bottom and cover of the couleby.
At the bottom we put rice, then minced meat, the next layer is the mushrooms, and on top of them are the eggs. We cover with the upper layer of dough, fasten the edges. From scraps of dough we form decorations (twigs, flowers) and fix them on top. Grease with egg yolk. On a greased baking sheet we send a cake to bake in the oven for 30-40 minutes at 180 degrees.
Kulebyak with two fillings
The meat goes well with cabbage, so a dish based on these components turns out to be juicy, aromatic and very tasty.
To prepare for 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 to grease the cake.
First of all, we cook cabbage - it will take a lot of time to cook it. Chop it finely. Stew until cooked with carrots. Do not forget to salt a little. For convenience and time saving, you can use a slow cooker.
Finely chop the onion and fry. Add minced meat to it, add salt and pepper. Bring to readiness and cool.
Roll out the dough with a thin layer. Put the stuffing in the middle, leaving the edges of the dough so that they can be plucked 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 the baking sheet we send it to the oven (160 degrees) for half an hour.
Kulebyaka with chicken
Chicken kulebyaka turns out more juicy and less high-calorie unlike meat.
If we take about a kilogram of yeast dough, then in the filling we need:
- chicken (optional fillet, and red meat is also good) - 0.6 kilograms;
- bulb;
- buckwheat - half a glass;
- pepper and salt, a little vegetable oil.
Boil loose buckwheat and cool.
The chicken meat boiled in advance is twisted in a meat grinder.
Fry in a stew-pan a onion cut by half rings.
Roll out half the dough. On a rolled thin cake, put ½ part of the chicken, pepper and add salt. Next, put the onion. Buckwheat is on it. Above are the remains of chicken.
We roll out the rest of the dough and cover it with a pie, and fill the edges.
We put the cake on a baking sheet in the oven and at 180 degrees we stand for 20-30 minutes until a smooth crust.
Kulebyaka with turkey and stewed cabbage
Incredibly tender, melting in your mouth filling in a kulebyak, based on turkey meat. Cabbage will give her satiety and juiciness.
To prepare for 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 onions into 2-4 parts. We make stuffing from these ingredients. Stew it in a frying pan until cooked, not forgetting to add salt and pepper.
Eggs must be boiled. Rice is also boiled, not sparing water, so that it does not stick together. Shred the cabbage and simmer until cooked.
The first layer of kulebyaki is turkey mincemeat, the second is rice mixed together, chopped eggs and cabbage. It is in this sequence that we put the fillings on the dough sheet and close the cake, tightly sealing the seams. Top with a mixture of egg yolk and mustard (1/1).
We bake Kulebyaku in a preheated oven to 180 degrees for about 40 minutes.
There are many recipes kulebyaki. But it is with meat that this traditional Russian pie turns out to be the most satisfying, aromatic and delicious!