Kulebyaka
Russian Layered Pie
A magnificent and festive Russian layered pie, traditionally filled with fish, rice, and eggs, encased in rich yeast dough. This impressive dish is a showstopper for any special occasion.
🧂 Ingredients
- 600 g Yeast dough(Homemade or good quality store-bought enriched yeast dough.)
- 400 g Salmon fillet(Skinless and boneless, cut into 1-inch pieces.)
- 150 g Long-grain white rice(Cooked according to package directions, then cooled.)
- 4 Large eggs(Hard-boiled, peeled, and roughly chopped.)
- 200 g Mushrooms(Such as cremini or white mushrooms, finely chopped.)
- 1 medium Onion(Finely chopped.)
- 2 tbsp Butter
- 2 tbsp Fresh dill(Finely chopped.)
- to taste Salt
- to taste Black pepper
- 1 Egg yolk(Beaten with 1 tsp water for egg wash.)
👨🍳 Instructions
- 1
Prepare the yeast dough: If making from scratch, follow your preferred recipe for enriched yeast dough. Allow it to rise in a warm place until doubled in size (approximately 1-1.5 hours). If using store-bought, ensure it's at room temperature.
⏱️ 1 hour 30 minutes (including rising time) - 2
Prepare the fillings: Cook the rice according to package directions and let it cool completely. Hard-boil the eggs, peel, and roughly chop them. In a skillet, melt 1 tbsp of butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the chopped mushrooms and cook until they release their liquid and it evaporates, and the mushrooms are browned, about 8-10 minutes. Season with salt and pepper. Let cool.
⏱️ 30 minutes - 3
Assemble the kulebyaka: Preheat your oven to 200°C (400°F). Lightly flour a work surface. Divide the yeast dough into two portions, one slightly larger than the other (about 2/3 and 1/3). Roll out the larger portion into a rectangle large enough to line your baking dish or to form the base and sides of your pie. Carefully transfer the dough to a parchment-lined baking sheet or a greased baking dish. Layer the fillings onto the dough in distinct layers: start with a layer of cooked rice, followed by the sautéed mushroom and onion mixture, then the chopped hard-boiled eggs, and finally the salmon pieces. Season the salmon layer with salt, pepper, and fresh dill. Dot the top with the remaining 1 tbsp of butter.
⏱️ 20 minutes - 4
Enclose the pie: Roll out the smaller portion of dough into a rectangle large enough to cover the pie. Gently place it over the fillings. Trim any excess dough and press the edges of the top and bottom dough layers together firmly to seal. You can crimp the edges decoratively if desired. Make a few small slits in the top crust to allow steam to escape.
⏱️ 10 minutes - 5
Bake the kulebyaka: Brush the entire surface of the pie with the egg wash. Place the kulebyaka in the preheated oven. Bake for 20 minutes at 200°C (400°F), then reduce the oven temperature to 180°C (350°F) and continue baking for another 30-40 minutes, or until the crust is deeply golden brown and cooked through. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 50-60 minutes - 6
Rest and serve: Once baked, remove the kulebyaka from the oven and let it rest for at least 15-20 minutes before slicing. This allows the filling to set and makes for cleaner slices, showcasing the beautiful layers.
⏱️ 20 minutes
💡 Pro Tips
- ✓Ensure all filling ingredients are cooled before layering to prevent the dough from becoming soggy.
- ✓Distinct layers are key to the visual appeal of kulebyaka. Try not to mix them too much.
- ✓The egg wash provides a beautiful, glossy finish to the crust.
- ✓Allowing the pie to rest before slicing is crucial for presentation.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Meat Kulebyaka: Replace salmon with cooked ground meat (beef, pork, or lamb) mixed with sautéed onions and herbs.
- Vegetable Kulebyaka: Use layers of sautéed vegetables like leeks, spinach, and mushrooms.
- Add a layer of hard-boiled rice mixed with herbs and butter between the main fillings for extra flavor and texture.