Kulebyaka - the best option to quickly and for a long time to saturate is difficult to come up with. And if kulebyaka with meat and potatoes or meat and mushrooms, then here's a complete second course, where the dough plays the role of bread.
Today we will tell you how to cook a pie with meat, kulebyaka with meat and mushrooms, kulebyaka with meat and potatoes in one recipe. It will be puff pastry. Learning to cook it - you can master cooking any kulebyaki. So, how to cook kulebyaka with meat according to all the rules of culinary art?
- kulebyaka is a cake of oblong form, so dough for kulebyaka should be rolled into a rectangle;
- dough for kulebyaki better buy ready, or cook in advance, then cooking kulebyaki will not take you much time;
- poultry can be cooked both from yeast and puff pastry;
- stuffing in kulebyaka must be glued, for this in a loose filling add a spoonful of flour.
The recipe for kulebyaki with meat
Ingredients:
- dough puff - 1 pack (two leaves).
For pancakes:
- milk - 1 item;
- egg - 1 piece;
- flour - 5 tbsp. spoons;
- salt, sugar - to taste.
For filling:
- minced meat - 500 g;
- onions (large) - 1 piece;
- champignons - 300 g;
- potatoes average - 3 pcs .;
- milk - 1,5 items;
- parsley greens;
- spices - to taste;
- vegetable oil;
- salt, pepper - to taste.
Preparation
And now we begin the story about how to cook a meat pie with meat.
First we prepare the fillings: in vegetable oil fry half of the onion. When the onion is gilded, add minced meat, mix well, salted, peppered, add our favorite spices and cover with a lid - let it cook on a small fire.
From potatoes and 0.5 cups of milk, we cook sufficiently thick mashed potatoes. Add a little butter and parsley.
Champignons mine, clean and dry. Cut the mushrooms small enough, fry them in a frying pan in oil, with the remaining half of the onion, salt, pepper, add parsley. If the filling is thin, sprinkle the mushrooms a little with flour.
While our fillings cool down, start baking pancakes for a layer of kulebyaki.
We break one egg into a glass of milk. Flour soap so that the dough is not too thick, but well drained from the spoon. Solim, and a little saccharim. We bake pancakes in a frying pan. Fold them in a pile and, neatly, having cut off from both sides with a sharp knife, we give a rectangular shape.
Now you can start assembling our kulebyaki.
The scheme will look like this: dough - pancakes - forcemeat - pancakes - mushrooms - pancakes - purees - pancakes - dough.
Sheet of puff pastry roll with a rolling pin from the middle to the edges, giving it the shape of a rectangle. The rolled sheet should fit the size of the pan in the oven. We transfer it to a baking sheet lined with baking paper.
We put the finished pancakes into one layer along the entire length of the dough, leaving the free margins at the edges. Now gently lay a layer of minced meat on the layer of pancakes, slightly squeezing it with your hands, to better stick together, without getting out of the edges of the pancakes. Also act with all layers.
All this multi-layered structure is covered with a second sheet of puff pastry, rolled out wider and longer than the first sheet to cover the entire height of our kulebyaka. Free edges are crimped and tucked.
Now our kulebyaka goes to a preheated oven to 200 degrees, and languish there until a golden crust is formed. We cut the puff pastry from puff pastry with a special knife for bread, with denticles. We need to cut the top crust of the kulebyaki without crushing it, and then we can continue to work with 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 with fish .