Kulebyaka with meat - the general principles of cooking
Kulebyaka is a traditional Russian treat, which is a large, oblong-shaped cake with filling. Pile with meat is widespread - it is not only very tasty, but also a hearty dish. This treat can easily feed a large group of guests. Preparing a meat pie with yeast dough. You can use both homemade dough, and ready-made purchased. The simplest stuffing for meat kulebyaki is roasted minced meat with passaged onions, seasoned with salt and pepper. Egg is also broken into such a filling - for better stickiness. Very often meat dumplings are cooked with mushrooms, rice, cheese, cabbage, boiled eggs and other ingredients.
Kulebyaka with meat - preparation of food and dishes
Cooking kulebyak begins with the preparation of dishes. You will need a large bowl for the dough, a frying pan for making a filling, a meat grinder, a grater, a pan for cooking meat, rice and eggs. If ready-made yeast dough is used, it must be removed from the freezer and thawed. For the filling, boil the meat (or fry the finished minced meat) and mince. The recipes for meat kulebyaki often use rice, eggs and vegetables - they also need to prepare. Rice should be boiled and cooled, eggs - boiled hard boiled and chopped with a knife. Onions are crushed and fried in a frying pan until golden brown.
Meat pie recipes:
Recipe 1: Meat Bundt
A classic meat pie filled with yeast dough. Such a hearty and tasty dish will be a real treat for any man.
- A glass of milk;
- Dry yeast - 12 g;
- Two eggs;
- Three spoons of butter;
- 4 cups flour;
- Two spoons of sugar;
- A pound of ground beef;
- Two onions.
We warm the milk and combine it with 12 g of dry yeast. Stir until dissolved. Soften butter, beat with eggs, salt and sugar, combine with milk. Mix sifted flour with a milky egg mass. Knead the soft dough, cover with a towel and leave for one hour. Sprinkle the table with flour and roll out the “matched” dough on it. Chop onion finely, fry in butter until golden brown. Spread minced meat with salt, salt and pepper. Roll out the dough in the form of an oval or a rectangle. Distribute the meat filling in the center. Wrap the dough roll, tightly pinch the ends. Grease the meat pie with egg. Bake in the oven for 40 minutes. Grease the finished pie with butter, let it cool and serve.
Recipe 2: Crunchy with meat and rice
A kulebyaka with meat and rice is much more satisfying than the usual meat. A great recipe for a great family dinner or meeting guests.
- Kilogram of yeast dough;
- Kilogram of beef;
- 100 grams of rice;
- Vegetable oil;
- Fresh greens;
Beef pulp boil until tender, cool and skip through a meat grinder. Onions finely shred and fry in oil until golden brown. Boil rice, cool. Mix minced meat, onions, rice. Add chopped greens, salt and pepper to the filling. The dough is divided into several portions, each roll out in a small circle. In the center of the circle lay out the meat stuffing, the edges tightly latch. Spread pie on a greased baking sheet, grease with yolk and leave for 15 minutes. We bake in the oven until golden brown.
Recipe 3: Crunchy with meat and potatoes
Such a kulebyaka, despite the fact that it has a rather dense filling, is very tender and juicy. Preparing baking on yeast dough. Try to surprise guests and loved ones with such a hearty and incredibly tasty dish.
- Yeast dough;
- Minced meat;
- Several potatoes;
A couple of handfuls of crackers soaked in a small amount of milk or water. Chop onion finely, mix with minced meat. Break the egg into mince, lay out the soaked crackers. Clean the potatoes and cut them into small cubes. Fry the potatoes until half cooked. Roll out the dough into a large layer, spread the filling in the center, alternating layers of meat and potatoes. The edges are led to the center and we snap. Kulebyaka lubricate the egg and place in a preheated oven. We bake for an hour. Readiness meat pie can be checked with a toothpick.
Recipe 4: Crunchy with meat and cheese
Very nourishing, tasty and delicious meat pie with meat and cheese. The recipe is very simple, especially if you use ready-made yeast dough. This treat can be quickly prepared before the arrival of guests. Ingredients Required:
- Yeast dough;
- Minced meat;
- Onion - 2 pcs .;
- Cheese, hard;
Grind onions, fry in butter until golden brown. Spread minced meat with onion, salt, pepper and fry all together for some time. Cheese rubbed on a coarse grater. Roll out the dough into a large rectangular layer, lay out the meat stuffing, sprinkle with grated cheese. We wrap the roll, the edges tightly we pin. We bake in the oven until golden brown.
Recipe 5: Crunchy with meat and mushrooms
A great recipe for meat kulebyaki with mushrooms for a great family dinner or meeting guests. The meal turns out very nourishing and tasty, besides, it is definitely enough for a big company.
- Kilogram of yeast dough;
- 1/3 kg of minced meat;
- Mushrooms - 280-300 g;
- Onion - 2 amount;
- Three eggs;
- Rice - 100 g;
- Vegetable oil.
Cook rice, cool. Two or three eggs boil hard boiled, give them to cool, chop with a knife. Heat the vegetable oil in the pan, lay out the stuffing. Fry on moderate heat, constantly stirring with a spatula. Season with minced salt and pepper, put in a dish. Finely chop the onion, fry until golden brown in vegetable oil. Wash the mushrooms, cut into pieces, simmer until tender (until the excess liquid is evaporated). Salt and season with pepper. The dough is divided into two parts and rolled out in two layers - one is bigger, the other is a little smaller. Put the rice on the smaller layer, then the minced meat, lightly crush with a spoon.
On top of the meat lay mushrooms and onions, then boiled eggs. Eggs can be lightly salted. We cover the filling with the second layer, we firmly press the edges. We cut off excess dough and make decorations from it. Grease the baking sheet, spread on it pie, leave for 20 minutes. Jewelry lubricates the egg and attach to the pie. We coat the whole pie with an egg, make several punctures with a fork and send it to the oven. Bake for forty minutes. Grease the finished meat pie with butter and leave to cool. Before serving, cut into portions.
Kulebyaka with meat - secrets and useful tips from the best chefs
- One of the secrets from the old masters is the addition of a piece of ice to the filling. During baking, the ice will melt and keep the filling juicy;
- if during the baking process the meat pie starts to burn from above, you can cover it with a sheet of baking paper;
- You can check the readiness of the meat pie with a wooden stick or toothpick. If the stick stays dry after piercing, then the pie is ready;
- the finished meat pie must be allowed to stand. When it is still hot, you need to lubricate it with butter. After 20 minutes, the pie can be cut and served;
- meat pie can be served as a separate dish with sour cream or sauce, or as an addition to the first or second courses;
- if the meat pie is prepared from several fillings (for example, minced meat, rice and mushrooms), they should be laid out in layers, slightly pressing with a spatula;
- so that the bottom of the pie from the inside does not turn out to be wet, you should first put more “dry” ingredients (eg rice) on the dough, and then juicy minced meat.