Recipe: Kulebyaka with double stuffing Serdeshnaya step by step with pictures | Handy.Recipes

Kulebyaka with double stuffing Serdeshnaya

Cooked Kulebyaka with double stuffing

Time to cook: 120 minutes

Total Servings: 8

Nutritional Value

Kulebyaka is a universal dish. Depending on the type of dough and the filling, it can be served as an appetizer, a main dish or as a side dish. I offer you a simplified version of the pie, with two fillings.

Author of the recipe

Ingredients for kulebyaka with two fillings "my heart":


Dough

  • Milk (3,2%, warm) - 250 ml
  • Yeast (dry quick-acting, "SAF-MOMENT") - 7 g
  • Sugar - 1 tablespoon
  • Salt - 1 teaspoon
  • Sunflower oil - 60 ml
  • Wheat flour / Flour - 410 g
  • Egg yolk (+1-2 tablespoon milk) - 1 pc

Stuffing

  • White cabbage / Cabbage (weight cooked) - 600 g
  • Chicken hearts - 200 g
  • Onions - 1 pc
  • Carrots - 1 pc
  • Sunflower oil - 2 tablespoon
  • Butter - 2 tablespoon
  • Sweet red pepper (dried or tomato) - 150 g
  • Seasoning (0.5 teaspoon for chicken and 0.5 teaspoon for vegetables) - 1 teaspoon
  • Black pepper (ground) - to taste
  • Salt - to taste
  • Chicken egg (boiled) - 2 units

How to cook kulebyaka with double stuffing "hearty" step by step with photos


1. Prepare sourdough. Mix 1 tablespoon flour with yeast and 1 tablespoon sugar. Then add 100 ml of milk and stir. The flour mixture does not dissolve well in the milk. But if you leave the bowl with the stew in a warm place for 5-10 minutes, and then stir it, the stew will be homogeneous and there will be no lumps. And after another 10 minutes, a foamy cap will form.

2. Let's prepare the dough. In a large bowl mix the foamy starter, sunflower oil, salt and remaining milk (150 ml).

3. Add sifted flour to the liquid mixture 1 at a time and mix with a tablespoon first. I sift the flour twice. First separately, then a little at a time into the liquid mixture. The last 3-5 tbsp. spoonfuls, I knead with my hands. Sometimes a little more or a little less flour is used, especially when making a new dough recipe. The dough should be soft, smooth and not sticky on your hands.

4. Gather the dough into a lump. Grease a clean bowl with vegetable oil (1 teaspoon), place the dough and twist. Cover the bowl with cling film or clear plastic wrap. Place the bowl of dough in a warm place to rise 2.5 times.

5. Prepare the filling. Dice peeled onion and fry in oil (1 tablespoon) and butter (1 tablespoon) until transparent. Then add chicken hearts (cut in cubes), fry one or two minutes until soft and white "white".

6. Place hearts in blender bowl and blend. Add grated boiled egg, chicken seasoning (~0,5 teaspoon), pepper and salt to taste.

7. Grate shredded carrots and fry in oil (1 tablespoon) and butter (1 tablespoon) until soft, adding seasoning (0.5 teaspoon, I have a mix of herbs), pepper and salt. You may add 1-2 tablespoons water. Add boiled egg grated on coarse grater to stuffing. Stuffing is ready!

8. Knead dough and divide into 4 parts. The weight of my dough is ~700 grams.

9. Put two parts of the dough under the cling film, and then knead and roll out the other two parts of the dough. Roll out the pastry onto a greased baking sheet (33*23cm).

10. Spread the liver stuffing on the dough. Choose the order of stuffing according to your taste.

11. Then take a third of the dough and thinly roll out into a layer, put the dough with a rolling pin on the stuffing. The top of the dough I have a slit, if the filling is meat, it is not necessary, but it is desirable with vegetable stuffing.

12. Put the cabbage filling on the dough.

13. You can put dried pepper or tomato slices.

14. Cover the filling with 4 pieces of dough. Since I have a vegetable filling, we have to make notches in the dough. I decided to make a grid of the top pastry and decorate with hearts from the rest of the pastry. The dough for the hearts, dyed with beet juice.

15. Cover the tray with a thin towel and put it in the oven heated to 40 C for 20 minutes, or until it doubles in size. Then turn the oven to 190 C, brush the pie with beaten egg and bake until crispy, about 30-40 minutes. The pie is ready! Enjoy!!

Nutritional Value:

Whole Dish:
Calories
3318.8 Calories
Protein
113.4 g
Fat
153.9 g
Carbohydrates
395.4 g
Per Serving:
Calories
414.9 Calories
Protein
14.2 g
Fat
19.2 g
Carbohydrates
49.4 g
100g:
Calories
161.1 Calories
Protein
5.5 g
Fat
7.5 g
Carbohydrates
19.2 g

Salt, Black Pepper, Flour, Wheat Flour, Sugar, Butter, Seasoning, Onions, Eggs, Liver, Sunflower Oil, Carrots, Cabbage, Bread, Yeast, Egg Yolk, Soft, Cakes, Baked, Chicken Hearts, Muffin, Dough, Red Pepper

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