Kulebyaka with meat

A tasty and juicy kulebyaka pie is a traditional Russian dish. The main “zest” of kulebyaki lies in its filling, of which there is always a lot, and it is laid in a special way: in layers. Each of them should not mix with its neighbors; for this purpose, the tiers of minced meat are laid in a thin pancake. True, a quick recipe is also acceptable, where you don’t need to bother with laying out layers, and the taste will not suffer from this.

A great filling ingredient is meat. The recipe for kulebyaki with meat is a real culinary masterpiece that every housewife can create in her kitchen.

Shall we try?

How to make dough for kulebyaki?

Perhaps more than half the success of meat kulebyaki depends not on the filling, but on the dough. After all, it is the basis for minced meat, and it must not only match the taste, but also be strong enough, soft, and brown well.

Of course, you can buy ready-made dough in the store: yeast dough, puff pastry, whatever you like. However, real Russian kulebyaka is traditionally prepared from homemade dough on sourdough.

Products for preparing the dough:

bread flour - 3-4 cups;
milk - 1 glass;
pressed yeast - 30 grams;
margarine or butter - 40 grams;
3 eggs;
granulated sugar - 6 teaspoons;
salt - ½ teaspoon.

We prepare the dough like this: dilute the yeast in warm milk, add sugar and let it sit. Then gradually introduce a glass of flour. Leave the liquid dough in a warm place for an hour and a half. It should rise significantly. Then mix in the eggs, melted butter, and add the rest of the flour in parts. Leave the dough warm. Let's rise. It would be good to knead it once or twice and start baking from the last rise.

Kulebyaka with meat and potatoes from yeast dough in the oven

Potato kulebyaka almost always turns out incredibly juicy and always satisfying. I offer a simplified version of preparing delicious meat kulebyaki, in a modern way.

You will need:

Milk – 200 ml.
Eggs – 2 pcs.
Dry yeast - 14 g bag.
Flour – 2.5 cups (add if necessary).
Margarine for baking – 50 gr. (tastes better with butter).
Sunflower oil – 3 tablespoons.
Salt - a teaspoon.
Sugar – 2 teaspoons.

Filling:

Mushrooms – 500 gr.
Minced meat – 500 gr.
Bulb.
Potatoes – 3 pcs.
Butter, butter – 30 gr.
Sunflower oil – 30 ml.
Greens, spices to taste, pepper.

Step-by-step preparation:

Combine softened margarine and slightly warmed milk, dry yeast, sugar and half a glass of flour, and set aside for 30 minutes.
Beat 1 egg and butter into the dough that has increased in size, add a little flour and knead the dough.
Place in a warm place, covered with a towel.
After 1.5-2 hours it’s time to work with the dough.
While the dough is rising, make the filling. Fry the chopped onion, add the minced meat, then the mushrooms and continue frying together. At the same time add salt and spices.
Boil the potatoes cut into strips. Mix with fried meat.
Punch down the risen dough, roll it into a rectangular shape and lay out the meat filling.
Cover the filling with dough and pinch the edges to create a long pie.
Line a baking sheet with paper and place the kulebyak with the pinch side down. Brush with egg and bake at 200 o C. Baking duration is 40 minutes.

Classic recipe for kulebyaki with meat

Meat kulebyaka a la classic is an incredibly tasty and satisfying pie. It's not difficult to prepare. First we put the dough. While it's cooking, let's make the filling.

Its ingredients are simple:

minced meat (preferably beef/pork 50/50) - 400 grams;
chicken fillet - 300 grams;
medium fat cream - half a glass;
onion - large head;
meat broth - half a glass;
pepper and salt to taste;
a couple of pinches of chopped herbs;
vegetable oil (consumption about 1/5 cup).

In addition, you will need to bake pancakes prepared according to any recipe, the main thing is that they are thin and not sweet. Their total number is 6 pieces.

Chop the onion and fry in vegetable oil until golden translucent. Add the minced meat to the aromatic onion, fry a little, sprinkle with herbs, salt and pepper, pour in the broth, cover the saucepan with a lid and simmer until cooked until the broth has evaporated.

Then prepare the chicken filling. Cut the fillet into small cubes, add some salt, and lightly fry. Then add the cream and simmer until done - until the cream has evaporated.

The filling is prepared and the dough has arrived, which means we can start forming the kulebyaki. Divide the dough into two equal parts. Roll out the base: choose an oval or rectangular shape. The layer should be less than a centimeter thick.

Transfer the rolled out dough to a greased baking sheet. Place two pancakes on the dough, slightly overlapping. Place the meat in an even layer on the pancake and level it out. Cover the meat tier with two pancakes and place 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 the kulebyak with it, pinching the edges of the “bottom” and “lid”.

Coat the top crust with mashed egg yolk and place the pie in a preheated oven, where we bake for 30-35 minutes at 165 degrees.

Recipe for kulebyaki with puff pastry meat

Ready-made puff pastry is a lifesaver for modern women.
The filling doesn't take much time either. You will need:

Dough – package, 600 gr.
Champignons – 250 gr.
Meat – 250 gr.
Onion – 3 pcs.
Rice – 100 gr.
Sunflower oil, 2-4 pancakes, pepper.

How to cook:

Make the filling. For the first one, cook the rice. Fry the chopped onion, add the chopped mushrooms, fry together, wait until it cools and mix with rice.
For the next filling, fry the minced meat with onions, pepper and salt.
Divide the puff pastry into 2 parts. Roll out the smaller one into a rectangle, place it on parchment paper on a baking sheet.
Place the mushroom and rice filling in the middle lengthwise, cover with pancakes, then add the minced meat.
Brush the edges of the flatbread in a circle with egg, apply the remaining layer of dough and pinch tightly. If desired, the number of layers in the kulebyak can be increased.
Preheat the oven to 200 o C, baking time – 50 minutes. When ready, coat the top with oil and leave under a towel for 15 minutes.

Kulebyaki recipe with meat and potatoes

A pie made with meat and potatoes can replace a full meal. It is filling and very tasty.

It is not difficult to prepare even for novice cooks. We take yeast dough.

We prepare the filling from the following ingredients:

pork pulp - 350 grams;
fresh potatoes - 3-4 medium tubers;
onion;
salt and pepper to taste;
egg yolk for brushing the pie;
a little vegetable oil.

Cut the pork into thin slices, less than a centimeter thick, and beat with a hammer. Sprinkle each plastic with salt and pepper.

Roll out the dough with a rolling pin to a thickness of 0.7 centimeters. We place our “chops” in the center of the flatbread lengthwise, leaving about 2 centimeters of free edges along the edges of the dough. The meat can be placed slightly overlapping.

Place an onion layer on top of the meat layer - simply cut the onion into half rings.

Cut the pre-peeled potatoes into thin slices. Add some salt and spread evenly onto the meat and onion tier.

Carefully lift the long edges of the dough from the sides and connect them like a dumpling so that the filling is inside. We fasten the short edges well, tucking them down. In this case, you need to try to ensure that the “seam” is not thick, but strong. You can cut out decorations from scraps of dough and decorate the top of the pie with them.

Make pricks in the top part of the kulebyaki with a fork or cuts with a knife so that air escapes during baking and the crust does not deform.

Then our future kulebyak with meat and potatoes should be brushed with egg and sent to the oven, preheated to 180 degrees. Bake until evenly golden brown. Serve it hot or cold – it’s equally delicious!

Kulebyaka with meat - general principles of preparation

Kulebyaka is an original Russian treat, which is a large oblong pie with filling. Kulebyaki with meat have become widespread - it is not only very tasty, but also a filling dish. This treat can easily feed a large group of guests. Kulebyaka with meat is prepared on yeast dough. You can use both homemade dough and ready-made store-bought dough. The simplest filling for meat kulebyaki is fried minced meat with sautéed onions, seasoned with salt and pepper. An egg is also broken into this filling for better stickiness. Very often, meat kulebyaki are prepared with mushrooms, rice, cheese, cabbage, boiled eggs and other ingredients.

Kulebyaka with meat and rice

Kulebyaka, based on meat and rice, has a delicate taste with a soft and aromatic filling. Such pastries will be appropriate both for everyday family feasts and for the arrival of guests.

For a kilogram of sponge dough we will need:

kilogram of meat pulp;
rice cereal - a glass;
one large onion;
a little vegetable oil;
to taste - salt, fresh herbs and ground pepper;
for lubrication - egg yolk.

Cut the meat into small pieces and boil until cooked. After cooling slightly, grind in a meat grinder.

After chopping the onion, fry it thoroughly in oil until translucent.

Rice cereals need to be cooked in a large volume of water so that they come out crumbly. Mix rice, meat and herbs. Pepper and add some salt.

Divide the dough into several equal parts - according to the number of ready-made kulebyaks. Roll out each part, distribute the filling over the dough and pinch the edges. Having greased each kulebyak with yolk, put it in the oven, where we bake for about 20 minutes at 180 degrees.

Recipe 1: Kulebyaka with meat

Classic kulebyaka with meat is prepared using yeast dough. Such a hearty and tasty dish will be a real treat for any man.

Required ingredients:

A glass of milk;
Dry yeast – 12 g;
Salt;
Two eggs;
Three tablespoons of butter;
4 cups flour;
Two spoons of sugar;
Half a kilo of minced meat;
Two onions.

Cooking method:

Warm the milk and combine with 12 g of dry yeast. Stir until completely dissolved. Soften the butter, beat with eggs, salt and sugar, combine with milk. Mix the sifted flour with the milk and egg mixture. Knead the soft dough, cover with a towel and leave for one hour. Sprinkle the table with flour and roll out the “proven” dough on it. Finely chop the onion and fry in oil until golden brown. Add the minced meat to the onion, salt and pepper. Roll out the dough into an oval or rectangle. Distribute the meat filling in the center. Wrap the dough into a roll and pinch the ends tightly. Brush the meat pie with egg. Bake in the oven for 40 minutes. Grease the finished kulebyaka with butter, let it cool and serve.

Kulebyaka with meat and cheese

How to cook kulebyaka with meat and cheese? Nothing could be easier!

Ingredients:

600 grams of dough;
minced meat (beef/pork) - 500 grams:
hard cheese - 250 grams;
onion;
to taste - ground pepper and a little salt.

After cutting the onion into small crumbs, fry it in oil. We put minced meat on it. Salt to taste and pepper a little. Fry until done. Let cool.

While the minced meat is cooling, grate the cheese on a coarse grater.

Roll out the dough into a thin layer and place the meat filling on top of it. Sprinkle plenty of cheese on top.

Roll the dough into a roll and seal the edges. Transfer the roll to a greased baking sheet. Bake at 180 degrees for about 25 minutes.

How to cook “Kulebyaka with meat”

Warm the milk to room temperature, then pour it into a bowl and dissolve the yeast in it.

Add sifted flour, melted and cooled butter, add sugar and a little salt, stir and knead the dough. Cover the dough with a towel and leave in the room for 20 minutes.

Take out the dough and knead it with your hands, then cover it again with a towel and leave for another half hour.

Meanwhile, peel and dice the onion, wash and cut the pepper in half, remove the seeds and cut into cubes.

Wash the chicken meat and chop it finely. Heat a frying pan with vegetable oil, add vegetables, fry for about 5 minutes, then add meat and stir, cook for 15-20 minutes.

Season the contents of the pan with salt and pepper, remove it from the heat and set aside to cool.

Place the dough on the table, lightly sprinkled with flour, roll it into a circle, about 5-7 millimeters thick.

Place the prepared filling in the center, fold the edges and press them with a fork. Decorate the pie with dough patterns. Beat the egg and brush the pie with it.

Bake in an oven preheated to 180 degrees for about 45 minutes, until golden brown. Before serving, cool the pie and then cut into pieces.

Kulebyaka with meat and mushrooms

We surprise our guests with a pie made from meat and mushrooms. They had never tried such a fragrant and satisfying dish. Shall we cook it?

For 800-1000 grams of sponge dough we will need:

350 grams of minced meat;
300 grams of champignons;
onion - 1 piece;
rice cereal - a glass;
eggs - 3 pieces;
pepper and salt, oil for frying ingredients.

Boil the rice so that the grains do not stick together. Boil the eggs hard, peel them and cut them into cubes.

Salt and pepper the minced meat, fry in a frying pan, and cool.

Finely chopped onion, cook in oil until golden, add diced mushrooms to it. Add some salt and pepper. Fry until done.

Dividing the dough into 2 parts, roll out into thin layers - this is the bottom and lid of the kulebyaki.

We put rice on the bottom, then minced meat, the next layer is mushrooms, and eggs on top of them. Cover with the top layer of dough and seal the edges. We form decorations (twigs, flowers) from the dough scraps and fasten them on top. Brush with egg yolk. On a greased baking sheet, place the kulebyaka in the oven for 30-40 minutes at 180 degrees.

An old recipe for meat kulebyaki with rice and mushrooms

As one of Chekhov’s heroes said, “the kulebyakka should turn out appetizing, shameless, in its nakedness, so that there is temptation. You wink your eye, cut off a bite and move your fingers like that, out of an excess of feelings.” This requirement is met by kulebyaka on yeast dough with seven fillings, but in the old days they lived widely.

Use for yeast dough:

Flour – 1.5 – kg.
Dry yeast - 3 teaspoons.
Salt – 1.5 teaspoons.
Milk – 2 glasses.
Butter – 5 tbsp. spoons
Egg – 4 pcs.
Sugar – 1.5 tbsp. spoons.
14 unleavened pancakes.

Filling for kulebyaku:

Boiled rice - a glass.
Stewed beef – 500 gr., carrots, onions, dill and pepper.
Stewed pork – 500 gr., plus vegetables from the first filling.
Stewed chicken giblets – 500 g, with the addition of vegetables from the first filling.
Fried pork liver – 500 gr., add ingredients from the first filling, excluding beef.
Boiled eggs – 5 pcs., green onions – 300 g., butter – 10 g.
Fried champignons – 400 gr., onion and spoon of sunflower oil.

From the listed ingredients, I’m sure you can understand how to prepare the fillings. Now let's move on directly to the kulebyak.

Step-by-step preparation:

Dissolve the yeast with warm sweetened milk, after 5 minutes you will see a cap - you can put it to work.
Make a mixture from the remaining milk, eggs, sugar, add yeast, then add flour in small portions and make a kulebyak dough.
At the end, add the oil, then knead the mass thoroughly and divide the finished dough into 2 parts.
Roll out one and place on a baking sheet - make the bottom of the pie.
Lay out the fillings one at a time, arranging them with pancakes. Rice comes first, it will not allow the bottom part to get wet, place the rest in random order.
Cover with the remaining dough, roll it out, form a pie and coat with yolk.
Baking in the oven: 40 minutes, at 200 o C. After the specified time has elapsed, let it stand for a third of an hour, then proceed to tasting.

Kulebyaka with two fillings

Meat goes well with cabbage, so a dish based on these components turns out juicy, aromatic and very tasty.

To prepare 1 kilogram of dough we will need:

minced meat - half a kilogram;
fresh cabbage - a small fork;
carrot - 1 piece;
bulb;
salt and pepper;
vegetable oil;
egg for brushing the pie.

First of all, prepare the cabbage - it will take a lot of time to cook. Chop it finely. Simmer with carrots until done. Don't forget to add a little salt. For convenience and time saving, you can use a multicooker.

Finely chop the onion and fry. Add minced meat to it, add salt and pepper. Bring to readiness and cool.

Roll out the dough into a thin layer. Place the minced meat in the middle, leaving the edges of the dough so that they can be sealed with an envelope. Place a layer of cabbage on top of the minced meat.

We pinch the edges of the dough, coat the top with egg, and place it on a baking sheet in the oven (160 degrees) for half an hour.

Kulebyaka with meat - secrets and useful tips from the best chefs

One of the secrets from the old masters is adding 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 on top, you can cover it with a sheet of baking paper;
You can check the readiness of the kulebyaki with meat using a wooden stick or a toothpick. If the stick remains dry after piercing, it means the kulebyaka is ready;
The finished meat pie must be allowed to stand. When it is still hot, you need to grease it with butter. After 20 minutes, the kulebyak can be cut and served;
meat kulebyaki can be served as an independent dish with sour cream or sauce, or as an addition to first or second courses;
if the meat pie is prepared from several fillings (for example, minced meat, rice and mushrooms), they need to be laid out in layers, lightly crushed with a spatula;
To prevent the bottom of the kulebyaki from being wet on the inside, you must first place the “dry” ingredients (for example, rice) on the dough, and then the juicy minced meat.

Useful links:

Kulebyaka with chicken

Chicken kulebyaka turns out to be more juicy and less calorie, unlike meat kulebyak.

If we take about a kilogram of yeast dough, then for the filling we will need:

chicken (optional fillet, red meat is also good) - 0.6 kilograms;
bulb;
buckwheat - half a glass;
pepper and table salt, a little vegetable oil.

Boil the crumbly buckwheat and cool.

Grind the pre-boiled chicken meat in a meat grinder.

Fry the onion, cut into half rings, in a saucepan.

Roll out half of the dough. Place ½ of the chicken on a rolled out thin flatbread, season and add some salt. Next, add the onion. Buckwheat on it. On top are leftover chicken.

Roll out the rest of the dough and cover the pie with it, sealing the edges.

Place the pie on a baking sheet in the oven and leave at 180 degrees for 20-30 minutes until the crust is evenly golden brown.

At the same time, everything could be mixed, but it could also be divided into sectors, so that everyone could take and try a piece of kulebyaki with any filling. Today we wanted to tell you about cooking kulebyaki with meat and cabbage. We think that the filling will be tasty and quite filling. And so that you don’t immediately get scared and run away from preparing a delicious pie, let’s say that we simplified the cooking process and bought puff pastry in the store, which can easily replace regular yeast dough, it all depends on your desire and capabilities. So, let's get started. In order to prepare a festive kulebyaka with meat and cabbage from puff pastry you will need the following ingredients:

puff pastry - 0.5 kg.,
meat (any pulp) - 300 grams,
white cabbage - 300 grams,
carrots - 1 piece,
onions - 1 - 2 heads,
vegetable oil (refined) - 4 - 5 tbsp. spoons
salt and ground black pepper to taste,
sour cream - 2 tbsp. spoons.

Recipe for making kulebyaki with meat First, let's prepare the filling, because...
We have the dough ready, no need to rush. The meat must be passed through a meat grinder with a fine grid. Onions and carrots need to be peeled. Cut the onion into thin quarters, and grate the carrots on a coarse grater. Place the frying pan on the fire, pour vegetable oil into it and place the prepared onions and carrots into the heated vegetable oil. When the vegetables become soft, add the prepared minced meat to the frying pan. Mix everything and fry over high heat. White cabbage needs to be chopped very thin and then immediately placed in a frying pan with vegetables and minced meat. Now you need to add salt and spices to taste and a little water (about 100 ml.). Mix everything and simmer until the cabbage is soft. Now you need to cool the filling. While the filling is cooling, think about how you will wrap the kulebyak with meat. We offer you the option of wrapping it in the form of a loaf, but do not forget about decorations that can be made from leftover dough. Just roll out the puff pastry a little, put the filling in the middle and wrap the edges towards the center and secure them so that all the juice and aroma remain inside the pie. Grease the prepared kulebyak with vegetable oil or beaten egg. Transfer the pie to a baking sheet greased with vegetable oil and place it in the oven, preheated to 180 degrees for 25 - 30 minutes. Cut the finished kulebyaka and serve immediately after baking. This pie can be prepared for a festive table, because the Old New Year is still ahead, but delicious salads for the New Year's table will complement the festive table. Enjoy your meal!!! Say thanks for the article 0