Kulebyaka with chicken
4 servings
70 minutes
Kulebyaka with chicken is a traditional dish of Russian cuisine, known for its rich flavor and juicy filling. Historically, kulebyaka was a festive pie prepared for special occasions. The tender and airy dough envelops a fragrant filling of chicken fillet, cream, rice, and herbs. Onion adds a light sweetness while dill brings freshness. The taste of kulebyaka is harmonious: the combination of soft dough and rich filling creates an unmatched gastronomic pleasure. This dish is perfect for family dinners or festive tables as it is not only hearty but also visually appetizing. Kulebyaka is best served warm with homemade sauce or sour cream. It pairs wonderfully with green salad and light vegetable garnishes, highlighting its delicate and rich flavor.
1
Boil eggs and rice.
- Chicken egg: 2 pieces
- Rice: 70 g
2
In a bowl, mix diced onion and chicken, rice, finely chopped eggs, cream, finely chopped dill, salt and pepper.
- Onion: 1 head
- Chicken breast fillet: 500 g
- Rice: 70 g
- Chicken egg: 2 pieces
- Heavy (double) cream: 4 tablespoons
- Dill: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
3
Roll the dough into a rectangle, place the filling in the middle, and pinch the edges.
- Yeasted puff pastry: 500 g
4
Place on a baking sheet lined with parchment paper, cover with a towel, and let sit for 20 minutes.
5
Brush with egg yolk, poke with a fork in several places, and place in a preheated oven at 190°C for about 30 minutes.
- Egg yolk: 1 piece
