Kulebyaka with meat

A selection of tested recipes for kulebyaki with meat with step-by-step photos and instructions. We will tell you and show you how to cook kulebyaka with meat and minced meat in the oven and not only!

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Recipes for kulebyaki with meat and minced meat

Ingredients

Puff pastry – 500 g;

Minced pork and beef – 300 g;

Cabbage – 250 gr;

Vegetable oil – 3 tbsp;

Sour cream for lubrication;

Ingredients

Yeast dough – about 1 kg

Cabbage – about 300 g

Minced meat – 500 g

Spices “for meat” – 0.5 teaspoon

Vegetable oil - for frying

Tomato paste – 2 teaspoons

Yolk – 1 piece

Ingredients

Puff pastry – 500 g

Minced pork – 300 g

Onions – 1 pc.

Chicken egg – 1 pc.

Ground dark pepper, salt to taste

Ingredients

Milk – 1 glass

Flour – 4 cups

Chicken eggs – 2 pcs.

Sunflower oil – 3 tbsp.

For minced meat:

Minced meat – 400 g

White cabbage – 200 g

Onion – 50 g

Sunflower oil for frying – 30 g

Ingredients

Flour – 600 g + rolling

Milk – 1 glass

Dry yeast – 1.5 tsp.

Vegetable oil – 4 tbsp.

Chicken egg – 1 pc.

For the inside:

Potatoes – 300 g

Green onion – 1 bunch

Chicken egg - optional

Additional ingredients:

Chicken yolk – for greasing the pie

Water – 1 tsp. – for the yolk

Vegetable oil - for greasing the baking sheet

Ingredients

Fresh yeast – 15 g

Egg – 1 pc. (+ 1 egg for brushing the pie)

Vegetable oil – 1 tsp. (+ for frying)

For the inside:

Chicken fillet (or other parts of chicken) – 500 g

Onions – 1 pc.

Salt, ground black pepper - to taste

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Kulebyaka with meat - the best recipes. How to properly and deliciously cook kulebyaka with meat.

Kulebyak with meat - general principles of production

Kulebyaka is an eternal Russian treat, which is a large oblong-shaped pie with entrails. Kulebyaki with meat have become widespread - it is not only a very tasty, but also a satisfying dish. This kind of treat can easily feed a huge group of guests. Kulebyaka with meat is prepared on yeast dough. You can use both homemade dough and ready-made store-bought dough. The most common interior for meat kulebyaki is fried minced meat with sautéed onions, seasoned with salt and pepper. An egg is also broken into this filling for better stickiness. Quite often, meat pies are prepared with mushrooms, rice, cheese, cabbage, boiled eggs and other ingredients.

Kulebyaka with meat - preparation of goods and utensils

Making kulebyaki begins with preparing the dishes. A large bowl for dough, a frying pan for making the insides, a meat grinder, a grater, and a saucepan for cooking meat, rice and eggs will come in handy. If you use ready-made yeast dough, you need to remove it from the freezer and defrost it. For the inside, boil the meat (or fry ready-made minced meat) and pass through a meat grinder. Recipes for meat kulebyaki often use rice, eggs and vegetables - these also need to be cooked. Rice should be boiled and cooled, eggs should be hard-boiled and chopped with a knife. The onions are chopped and fried in a frying pan until golden brown.

Recipes for kulebyaki with meat:

Recipe 1: Kulebyaka with meat

Traditional kulebyaka with meat is prepared using yeast dough. Such a hearty and tasty dish will be a real holiday for any man.

Required ingredients:

A glass of milk;
Dry yeast – 12 g;
Salt;
Two testicles;
Three tablespoons of butter;
4 cups flour;
Two spoons of sugar;
Half a kilo of minced meat;
Two onions.

Manufacturing method:

Warm the milk and combine with 12 g of dry yeast. Stir until completely dissolved. Soften the butter, beat with eggs, salt and sugar, combine with milk. Mix the sifted flour with the milk and egg mixture. Knead the soft dough, cover with a towel and leave for one hour. Sprinkle the table with flour and roll out the “proven” dough on it. Finely chop the onion and fry in oil until golden brown. Add the minced meat to the onion, salt and pepper. Roll out the dough into an oval or rectangle. Distribute the meat filling in the center. Wrap the dough into a roll and pinch the ends tightly. Lubricate the kulebyak with meat with egg. Bake in the oven for 40 minutes. Grease the finished kulebyaka with butter, let it cool and serve.

Recipe 2: Kulebyaka with meat and rice

Kulebyaka with meat and rice turns out to be much more satisfying than ordinary kulebyaka with only meat. A good recipe for a huge home dinner or meeting guests.

Required ingredients:

A kilogram of yeast dough;
A kilogram of beef;
100 g rice;
Lukovka;
Vegetable oil;
Salt;
Pepper;
Freshest greens;
Yolk.

Manufacturing method:

Boil the beef pulp until tender, cool and pass through a meat grinder. Finely chop the onion and fry in oil until golden brown. Boil the rice and cool. Mix the minced meat, onion, and rice. Add chopped herbs, salt and pepper to the filling. Divide the dough into several portions, roll each into a small circle. Place the meat filling in the center of the circle and seal the edges tightly. Place the kulebyaki on a greased baking sheet, brush with yolk and leave for 15 minutes. Bake in the oven until golden brown.

Recipe 3: Kulebyaka with meat and potatoes

This kulebyak, despite the fact that it has a rather compacted interior, comes out very tender and juicy. Baking with yeast dough is being prepared. Try to amaze your guests and loved ones with such a hearty and indescribably delicious dish.

Required ingredients:

Yeast dough;
Chopped meat;
Several potatoes;
Testicle;
Onion;
Rusks;
Salt;
Pepper.

Manufacturing method:

Soak a couple of handfuls of crackers in a small amount of milk or water. Finely chop the onion and mix with minced meat. Break the egg into the minced meat and add the soaked crackers. Peel the potatoes and cut them into small cubes. Fry the potatoes until half cooked. Roll out the dough into a large layer, place the filling in the center, alternating layers of meat and potatoes. We bring the edges to the center and pinch. Grease the kulebyaka with egg and place in a preheated oven. Bake for an hour. You can check the readiness of the kulebyaki with meat with a toothpick.

Recipe 4: Kulebyaka with meat and cheese

A very filling, savory and appetizing kulebyaka with meat and cheese. The recipe is very simple, especially if you use ready-made yeast dough. This treat can be quickly prepared before guests arrive.

Required ingredients:

Yeast dough;
Chopped meat;
Onion – 2 pcs.;
The cheese is hard;
Salt;
Pepper.

Manufacturing method:

Chop the onion and fry in oil until golden brown. Add the minced meat to the onion, add salt and pepper and fry everything together for some more time. Grate the cheese on a large grater. Roll out the dough into a large rectangular layer, lay out the meat filling, sprinkle with grated cheese. We wrap the roll, sealing the edges tightly. Bake in the oven until golden brown.

Recipe 5: Kulebyaka with meat and mushrooms

A good recipe for meat kulebyaki with mushrooms for a huge home dinner or meeting guests. The treat turns out to be very filling and tasty, and it is literally enough for a huge company.

Required ingredients:

A kilogram of yeast dough;
1/3 kg minced meat;
Champignons – 280-300 g;
Onions – 2 pcs.;
Three testicles;
Rice – 100 g;
Salt;
Pepper;
Vegetable oil.

Manufacturing method:

Cook the rice and cool. Boil two or three hard-boiled eggs, let them cool, and chop them with a knife. Heat vegetable oil in a frying pan and add minced meat. Fry over moderate heat, stirring constantly with a spatula. Season the minced meat with salt and pepper and transfer to a dish. Finely chop the onion and fry in vegetable oil until golden brown. Wash the mushrooms, cut into pieces, simmer until tender (until excess liquid evaporates). Add salt and season with pepper. Divide the dough into two parts and roll out into two layers - one larger, the other slightly much smaller. Place the rice on the smallest layer, followed by the minced meat, and lightly press down with a spoon.

Place mushrooms and onions on top of the meat, then boiled eggs. The eggs can be lightly salted. Cover the filling with the second layer, sealing the edges tightly. We cut off the excess dough and make decorations out of it. Grease a baking tray, place the pie on it, and leave for 20 minutes. We grease the decorations with egg and attach them to the pie. We coat the whole kulebyak with egg, make several punctures with a fork and put it in the oven. Bake for forty minutes. Grease the finished kulebyak with meat with butter and leave to cool. Before serving, cut into portions.

Kulebyaka with meat - 4 step-by-step recipes for regular and savory pastries

Admit it, have you ever cooked an old Russian dish - kulebyaka with meat, or more and more specialties in hamburgers and Korean cuisine? Recently, we have become adept at making previously non-standard food, but we have forgotten our own, dear ones. I offer several recipes for pie with meat and cabbage, rice, and potatoes.

The difference between kulebyaki and ordinary pie is that our heroine is the narrowest and the tallest. In addition, it is prepared with 2 and 3 entrails arranged in layers. A fascinating feature of the pie are the unleavened pancakes, baked specifically to separate the insides from each other. Their task is to prevent the components from mixing without interrupting the taste of the inside.

In Rus', kulebyaki were famous not only for their flaky insides, but also for their different types. Various sources mentioned “bread” pies; they differed from ordinary kulebyaki in their watery interior. And they were prepared in such a way that after baking the lid was removed and the contents were eaten with spoons. They made open, semi-open, multi-layer and closed. Multilayer ones, by the way, were called kurniks ; if you wish, I suggest you get acquainted with their recipes. In chronicles and other documents of old times, kulebyak is mentioned starting from the 12th century.

Kulebyaka with meat and potatoes from yeast dough in the oven

Potato kulebyaka almost always comes out indescribably juicy and certainly satisfying. I offer a lightweight version of making delicious meat pie, in a modern way.

Milk – 200 ml.
Testicles – 2 pcs.
Dry yeast - 14 g bag.
Flour – 2.5 cups (add if necessary).
Margarine for baking – 50 gr. (tastes better with butter).
Sunflower oil – 3 tablespoons.
Salt - a teaspoon.
Sugar – 2 teaspoons.

Mushrooms – 500 gr.
Minced meat – 500 gr.
Onion.
Potatoes – 3 pcs.
Butter, butter – 30 gr.
Sunflower oil – 30 ml.
Greens, spices to taste, pepper.

Combine softened margarine and slightly warmed milk, dry yeast, sugar and half a glass of flour, and set aside for 30 minutes.
Beat 1 egg and butter into the dough that has increased in size, add a little flour and knead the dough.
Place in a warm place, covered with a towel.
After 1.5-2 hours it’s time to work with the dough.
While the dough is rising, work on the insides. Fry the chopped onion, add the minced meat, then the mushrooms and continue frying together. Immediately add salt and spices.
Boil the potatoes cut into strips. Mix with fried meat.
Punch down the risen dough, roll it into a rectangular shape and lay out the meat filling.
Cover the filling with dough and pinch the edges to create a long pie.
Line a baking sheet with paper and place the kulebyak with the pinch side down. Grease with egg and bake at 200 o C. Baking duration – 40 minutes.

Kulebyaki recipe with meat and cabbage

The traditional way to make meat kulebyaki is with cabbage. Find the dough recipe in the past, with potatoes, there is no point in repeating it, or buy ready-made yeast dough.

Yeast dough.
Minced pork and beef – 500 gr.
Cabbage – 500 gr.
Onion – 2 pcs.
Carrots – 2 pcs.
Spices, sunflower oil.

Bake several thin unleavened pancakes in advance from ordinary pancake dough: flour + water (milk), egg and salt. Grease with oil.

How to cook kulebyaka:

Prepare the filling. Chop the onion, fry, adding minced meat and seasonings - interior No. 1.
Chop the cabbage, grate the carrots coarsely and fry together - interior No. 2.
Roll out the dough into a layer, spread half of the minced meat, lay pancakes on top and spread the cabbage layer, allocating half the amount.
Cover with pancakes, spread out the minced meat, cover with pancakes again and top with the remaining cabbage.
Wrap the kulebyak, carefully pinch the edges. To be on the safe side, coat them with egg to make them stick together better.
For added beauty, brush the top of the pie with egg and turn it seam side down onto a parchment-lined baking sheet.
Production time 40 minutes, oven temperature – 180 o C.
Grease the finished kulebyaka with oil and leave to “rest” for a quarter of an hour, covered with a towel.

An ancient recipe for meat kulebyaki with rice and mushrooms

As one of Chekhov’s heroes said, “the kulebyaka must turn out appetizing, shameless, in its own nakedness, so that there is temptation. You wink your eye, cut off a bite and move your fingers like that, out of excess emotion.” This requirement is met by kulebyaka on yeast dough with seven entrails, but in the old days they lived extensively.

Use for yeast dough:

Flour – 1.5 – kg.
Dry yeast - 3 teaspoons.
Salt – 1.5 teaspoons.
Milk – 2 glasses.
Butter – 5 tbsp. spoons
Testicle – 4 pcs.
Sugar – 1.5 tbsp. spoons.
14 unleavened pancakes.

Inside of the kulebyaku:

Boiled rice - a glass.
Stewed beef – 500 gr., carrots, onions, dill and pepper.
Stewed pork - 500 gr., plus vegetables from the first entrails.
Stewed chicken giblets – 500 g, with the addition of vegetables from the first entrails.
Fried pork liver – 500 gr., add the ingredients from the first inside, excluding the beef.
Boiled eggs – 5 pcs., green onions – 300 g., butter – 10 g.
Fried champignons – 400 gr., onion and spoon of sunflower oil.

From the ingredients listed, I’m sure you can figure out how to cook the entrails. And now let's move on specifically to the kulebyak.

Dissolve the yeast with warm sweetened milk, after 5 minutes you will see a cap - you can put it to work.
Make a mixture from the remaining milk, eggs, sugar, add yeast, then add flour in small portions, make a kulebyak dough.
At the end, add the oil, then knead the mass well and divide the finished dough into 2 parts.
Roll out one and place on a baking sheet - make the bottom of the pie.
Alternately lay out the entrails, arranging them with pancakes. Rice comes first, it will prevent the bottom part from getting wet, place the others in random order.
Cover with the remaining dough, roll it out, form a pie and coat with yolk.
Baking in the oven: 40 minutes, at 200 o C. After this time has elapsed, let it stand for a third of an hour, then proceed to tasting.

[ok] Turgenev and Vyazemsky were in ecstasy over the ancient pie with entrails, it was sung in the literary works of Gogol and Chekhov, I will give the recipe for the extreme one from “The Siren”. Maybe you are going to create one.[/ok]

Recipe for kulebyaki with puff pastry meat

Ready-made puff pastry is a lifesaver for modern ladies. The inside won't take long either.

Dough – package, 600 gr.
Champignons – 250 gr.
Meat – 250 gr.
Onion – 3 pcs.
Rice – 100 gr.
Sunflower oil, 2-4 pancakes, pepper.

Make the filling. For the first one, cook the rice. Fry the chopped onion, add the chopped mushrooms, fry together, wait until it cools and mix with rice.
For the next filling, fry the minced meat with onions, pepper and salt.
Divide the puff pastry into 2 parts. Roll out the smallest one into a rectangle, place it on parchment paper on a baking sheet.
Place the mushroom and rice filling in the center lengthwise, cover with pancakes, then add the minced meat.
Brush the edges of the flatbread in a circle with egg, apply the remaining layer of dough and pinch tightly. If desired, the number of layers in the kulebyak can be increased.
Preheat the oven to 200 o C, baking time – 50 minutes. When ready, coat the top with oil and leave under a towel for 15 minutes.

Secrets of delicious kulebyaki

If you want to cook a truly Russian dish, learn some clever tricks from the old masters.

The inside will be deliciously juicy if you put a piece of ice inside. When baking, the piece of ice will melt and complete the task.
The bottom of the baked goods requires special attention; it should not turn out soggy. Therefore, first put the “dryest” filling on the dough, then minced meat.
A sheet of baking paper, which can be used to cover the pie during production, will help protect the top of the pie from burning.
In a kulebyak of several entrails, lay them out in layers, squashing them slightly.
Remove from the oven, pour butter over the pie, and be sure to let it sit for 20 minutes. When serving, add sour cream and sauce.
It is customary to decorate the pie with thin strips of dough, placing them at a distance. To make the decoration stick better, grease the ends and the middle of the strips from the bottom with egg.

Traditional kulebyaka with meat

The worldview is widespread that kulebyaka is an ordinary pie. But that's not true. Kulebyaka is a container for the insides. It is precisely this that is the basis of baking. They cook kulebyaki with everything, but the most popular among them all is kulebyaka with meat. This is a rectangular or oval pie, which is usually baked from thinly rolled yeast dough. We offer you a traditional step-by-step recipe for kulebyaki with meat and several options for entrails.

Composition of goods

For the test:

milk - 1 glass;
dry yeast - 10-12 g;
chicken eggs - 2 pcs.;
salt - 1 tsp;
butter - 3 tbsp. l.;
premium wheat flour - 4 cups;
sugar - 2 tbsp. l.

For the inside:

minced meat from any kind of meat - 0.5 kg (for the third version of the inside - 0.5 kg of pulp);
onions - 2 huge heads;
spices - to taste;
chicken eggs - 3 pcs.;
rice - 2 tbsp. l.;
carrots - 1 pc. medium size;
vegetable oil - for frying.

Working with the dough

Traditional kulebyaka is prepared only from yeast dough. We would like to suggest using straight yeast dough. It is light, rich and does not rise very much when it is rolled out thin. This is exactly what we need.

The dough is made so that its size approximately matches the volume of the inside.

1. The milk is heated to a temperature of about 40-50 degrees. Dissolve dry yeast and sweet sand in it.

2. The eggs are beaten. Add salt and softened butter to them.

3. Yeast is combined with milk and eggs.

4. According to the recipe, add flour and knead the dough. Place it in a warm space for about an hour. During this period of time the dough will double in size.

Working with the insides

While the dough is rising, work on the insides. They make a “kulebyaka with meat” pie with various meat fillings.

Option 1, normal

1. Heat vegetable oil in a frying pan and add finely chopped onion.

2. Fry for 2 minutes, after which minced meat is added to it. Salt and pepper to taste.

Option 2

1. Rice is poured with 3 tablespoons of water, salted and cooked until half cooked. Allow the water to be completely absorbed into the cereal.

2. Hard-boil the eggs, then finely chop them. The onions and minced meat are fried in a frying pan, as in the first option.

3. The carrots are boiled and grated. Combine all ingredients. Salt and pepper to taste.

Option 3

1. Instead of minced meat, take 0.5 kg of meat fillet and boil it. Then they grind it in a meat grinder and combine it with boiled eggs.

2. Onions and carrots are fried in a frying pan and combined with ground meat. Salt and pepper are added to taste.

Putting the pie together

To bake kulebyaki, we recommend using a thin rectangular baking tray. To give the kulebyak the shape of a narrow rectangle, roll out two rectangular layers of dough.

1. The dough is rolled out very thin, any layer is approximately 0.5 cm.

2. Grease a baking sheet with vegetable oil and lay out the first layer of dough.

3. The meat filling is moderately distributed over the entire surface.

4. The meat layer is covered with a second layer of dough, painstakingly joining the edges of the pie. We recommend joining the edges very tightly, without gaps, so that the meat juice does not leak out and remains inside the pie. You can bend the edges into a pigtail shape.

The cake is left for 30 - 40 minutes so that it rises again before baking.

5. After half an hour, beat one chicken egg and cover the surface of the pie with a baking brush. Kulebyaka with meat is ready for baking.

The oven is heated to a temperature of 180 degrees. The kulebyak is sent to bake for approximately 40 minutes. At this time, observe the color of the top layer. Once the baked goods are browned, check for readiness with a wooden stick or toothpick. If the dough does not stick and the toothpick remains dry, the pie is ready.

Remove the pie from the oven and leave for 15-20 minutes. Butter baked goods should not be disturbed immediately after baking. After 20 minutes, you can remove from the mold, cut and serve. The kulebyaka is ready.

Tips for housewives

Kulebyaka with meat is served with sour cream or heavy cream as a main course. It goes perfectly with vegetable side dishes, especially with fried cabbage (fresh and pickled). Or served with tea.

Cabbage and kulebyaka are a successful mixture. Kulebyaku with cabbage is prepared just as often as with meat. During the period of fasting, this recipe is especially popular.
To make kulebyaki, use the freshest white cabbage, which is fried with carrots and onions in vegetable oil. Mushrooms mix well with the innards given to us.
Use any type of mushroom that is suitable for frying. An excellent option is wild mushrooms. But if they are not available, champignons or oyster mushrooms are suitable. The main thing is to fry it correctly.

Mushrooms are not cooked in advance. Place immediately in a dry frying pan, without adding oil, and turn on the stove.

Stir until the moisture evaporates. Only after this, the mushrooms are watered with vegetable oil, salt and pepper to taste. Fry until golden brown and combine with cabbage.
You can cook kulebyaka with sauerkraut. During frying, lightly sprinkle it with sugar or add sweet tomato paste. Be sure to add ground dark pepper.
Another option for the inside is to combine fried cabbage and minced meat. Try different insides and please your loved ones.

Bon appetit!