Kulebyaka – Russian Pie. RECIPE HERE: http://bit.ly/2n0awej
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The word became from old Russian verb – ‘kulebyachit’, that means to make with hands, to shape, to bend and to knead. Pies are always have been loved in Russia.Large pies stuffed with several ingredients were really popular, they were baked on Butterweek and Easter and served in taverns and small tea-houses, where each owner had a special recipe. Kulebyaka is very similar to a Russian pie (pirog), with the difference that it has different fillings layered one on top of another, with pastry in between, and has a lot more filling than a pirog.


For the dough

Plain all purpose flour – 1 kg
20 gr of dry active yeast
4 tbsp of melted butter
4 tbsp of oil ( I used olive oil)
Pinch of salt
2 tbsp of sugar
1 1/2 cups of milk
4 egg yolks

For the Blini

2 cups or 500 ml of milk
3 Eggs
1 1/3 cups or 280 gr of flour
1-2 tbsp of Sugar
1 tsp of salt
3 tbsp of vegetable oil
Butter for greasing finished pancakes

For the meat filling
1- 2 large onions
1 kg of minced beef ( you can also use pork mince)
2-3 tbsp of dour cream
Greens ( use green onion, dill, parsley)
Salt & Pepper

For the mushroom Filling
1-2 large onions
250 gr of mushrooms
Salt & Pepper

For the egg & rice Filling
3 boiled eggs
1/2 cup of boiled rice
Greens ( use green onion, dill, parsley)
Salt & Pepper
1 raw egg