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

– 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 the 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.

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:

Bon appetit!

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

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 the water to the level of 3/4 cup. Beat 1 egg into a glass and stir everything with a fork. You will get a liquid from water, milk, eggs. Add a pinch of salt and 1 tbsp. spoon of sugar. Yeast must feed. Sugar is just right. The total mass of the liquid is 200 ml and equal to 1 glass.

Step 2 out of 6

Sift the flour into a bowl. Grate the butter on a grater. Mix it with flour until crumbly. Pour in the liquid and use a mixer to knead the dough. Handling the dough has a bad effect. I recommend using a mixer.

Step 3 out of 6

Knead the dough for about 7-10 minutes. Cover the bowl with cling film and place in the refrigerator for 1 night. The dough resting time is about 6 hours, but 12 is better. Depending on the resting time, you will get a more flaky or less flaky dough.

Step 4 out of 6

After some time, remove the dough from the refrigerator. Divide into 3 parts. Roll each part into a sausage. Flatten it with a rolling pin into a 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 retain the juices during baking. Weave a braid from the notches on the dough. Your pie should be oval shaped with a scythe in the center.

Step 5 out of 6

Strive to ensure that everything is well secured. When baked, the apples will release juice. Braid the braid tightly so that the cuts do not go deep. Transfer the prepared pie to a baking sheet lined with baking paper. Leave for 20 minutes. Then brush with beaten egg. Bake in a preheated oven at 180 degrees until done. Readiness will occur in 30 minutes.

Ready!

Cool the finished kulebyaka. Serve to the table. The pastries are very tasty. The cut of the dough shows its layering. Properly kneaded dough is light. From this amount of products I got 3 such beauties. Serve them to the table with tea. Kulebyaka keeps well. It didn’t stay with me for more than 2 days, but during that time it didn’t turn stale. You can use this dough to make other types of baked goods. Very cool.

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!

While the dough is rising and rising, make the filling. Boil the fillet with spices and salt.

When the meat is ready, do not rush to remove it from the broth. To prevent it from becoming dry, and chicken fillet is prone to this, let it lie in a spicy broth. Sauté carrots grated on a medium grater and chopped onions in oil over low heat with the addition of a small amount of water.


We bring the vegetables to readiness. Don't forget to add salt. If you notice that the carrots have absorbed all the oil and juice, add water.
Wash the dried apricots, pour boiling water over them and let stand.


When the dough has grown and become soft, tender and fluffy, assemble the filling. Tear the fillet into pieces.


Cut dried apricots into strips.


Mix with sauté.


Place the prepared mixture in the middle of the dough sheet.


We lift the edges and pinch them both along the length and width. You should end up with a closed rectangle. Leave it at room temperature for about 30 minutes. Then put the kulebyaka in a warm oven. First set it to 160 degrees and let it grow a little more. Bake at 180 degrees until golden brown, about 30 minutes.