Kulebyaka on four corners
8 servings
180 minutes
There must be pies or pasties on the Christmas table, and nothing can be better than a traditional chicken pie or kulebyaka. This recipe for kulebyaka on four corners is from Oleg Olkhov, a popularizer of Russian cuisine, head of the Kremlin Kitchen project, former chef of the St. Danilov Monastery and a great friend of our editorial team. Follow his recommendations (we recorded everything in detail and made a video master class for you), and everything will definitely work out!
1
For the dough starter, mix 200 ml of milk with 70 grams of flour, yeast, and 1 teaspoon of sugar. Whisk together, cover with plastic wrap, and place in a warm spot for 20-30 minutes.
- Milk: 250 ml
- Wheat flour: 520 g
- Dry yeast: 11 g
- Sugar: 2 tablespoons
2
Cook rice and buckwheat separately with a little salt. Pour hot water over dried mushrooms and let them steep for 10-20 minutes.
- Rice: 100 g
- Buckwheat groats: 100 g
- Dried porcini mushrooms: 50 g
3
Cut the cabbage into strips, chop one onion, fry the cabbage with the onion in vegetable oil until golden brown, then add a little water and simmer on low heat under a lid for about 20 minutes until soft. Add salt to taste.
- White cabbage: 250 g
- Onion: 3 heads
- Vegetable oil: 90 ml
- Salt: to taste
4
Chop a small onion, cut the fish into cubes, fry the onion in vegetable oil until transparent, then add the fish and fry for 2-3 minutes, add pre-cooked rice, salt and fry while stirring for another 2-3 minutes. Finally, add chopped dill.
- Onion: 3 heads
- Salmon fillet: 200 g
- Vegetable oil: 90 ml
- Rice: 100 g
- Salt: to taste
- Dill: 5 g
5
Chop the onion and the soaked mushrooms. Sauté the onion in vegetable oil until translucent, add the mushrooms and sauté for a minute. Then add the cooked buckwheat and sauté for another 1-2 minutes. Season with salt, pour in a little of the water used to soak the mushrooms, and remove from heat.
- Onion: 3 heads
- Dried porcini mushrooms: 50 g
- Vegetable oil: 90 ml
- Buckwheat groats: 100 g
- Salt: to taste
6
Boil 5 eggs hard, chop them into large cubes, slice green onions into rings, mix eggs with onions.
- Chicken egg: 7 pieces
- Green onions: 50 g
7
Mix the dough with the remaining milk, 2 eggs, butter, the remaining sugar, add a pinch of salt and sifted flour to taste. Knead a firm dough, cover it with plastic wrap or a towel and leave it in a warm place for 1-2 hours.
- Milk: 250 ml
- Chicken egg: 7 pieces
- Butter: 90 g
- Sugar: 2 tablespoons
- Salt: to taste
8
Roll out half of the dough to a thickness of about 5 mm. Transfer it to a baking sheet, placing the fillings so they touch but do not mix. Cover with a second layer of dough, pinching the edges and cutting off any excess.
- Wheat flour: 520 g
9
Beat the yolks with a small amount of water and brush them on the kulebyaka. Make decorations from the leftover dough, for example, to illustrate the fillings inside the kulebyaka. Also brush them with yolk, prick the dough with a skewer to let out air, and send the kulebyaka to an oven preheated to 180 degrees for 30-40 minutes.
- Egg yolk: 3 pieces