Kulebyaka is traditional Russian pie with filling. The pie is made from yeast dough and generally contains of several layers like cabbage, buckwheat, hardboiled egg, fresh or dried fish, mushrooms, onions or minced meat.
Pie is often cut into pieces, generously brushed with melted butter and usually served as a separate dish.
Here is a recipe of kulebyaka I usually make.
- For dough:
1 pack (7 gram) of dry yeast 1 glass of water or milk, lukewarm 2 eggs 1 teaspoon sugar 1 teaspoon salt 450 gram flour 100 gram butter, melted
- For filling
600 gram fish fillets 2 carrots, grated 2 onions, chopped 2 garlic cloves, minced Salt, pepper to taste 2 tablespoons oil Egg wash to brush over pastry Butter to brush over pastry
Method: For the dough: In a large mixing bowl dissolve yeast and sugar in a warm water or milk; leave it for about 5 minutes. Add eggs, salt; gradually stir in flour then add melted butter. Knead dough until it stops sticking to the bowl and your hands. Leave it to rise in the greased bowl in a warm place for about 1 – 1,5 hour or until doubled in bulk. For the filling: In a frying pan heat up oil over medium heat; add onions, garlic and carrots, sauté for 5-7 minutes or until onions are soft. Season with salt and pepper. When the dough is doubled in bulk, transfer to a floured surface. Divide into 2 parts; roll out each part, about 1,5 cm thick. Transfer one piece of rolled out dough to a baking tray. Place fish fillets in the middle of the dough, season with salt and pepper then put onion mix on the top. Cover with second piece of rolled out dough, smooth out edges; shape and decorate in any desired way. Brush Kulebyaka with egg wash and bake in the preheated oven to 200 degrees C for about 30-35 minutes. When the pie is done brush with melted butter.