Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup cold water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 egg, beaten
- 1/2 pound boneless salmon fillet, skin removed
- 1/2 pound boneless beef tenderloin, cubed
- 1/2 pound mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Parchment paper
- 9-inch springform pan
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine flour, salt, and sugar. Add chilled butter and mix until the mixture resembles coarse crumbs.
2. Gradually add cold water and mix until the dough comes together. Knead the dough for a few minutes until smooth.
3. Divide the dough into two portions, one slightly larger than the other. Wrap each portion in plastic wrap and chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 375°F.
5. In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until translucent.
6. Add mushrooms and cook until they release their moisture and become tender.
7. Add beef cubes and cook until browned on all sides. Add salt and pepper to taste.
8. Add salmon fillet and cook until it flakes easily with a fork. Remove from heat and let cool.
9. Roll out the larger portion of the dough on a lightly floured surface to a thickness of about 1/4 inch. Line the bottom and sides of the springform pan with the dough, leaving some overhang.
10. Spoon the cooled filling into the pan.
11. Roll out the smaller portion of the dough to a thickness of about 1/4 inch. Place it on top of the filling and press the edges to seal.
12. Brush the top of the dough with beaten egg.
13. Bake for 45-50 minutes, or until the crust is golden brown.
14. Let the kulebyaka cool for 10 minutes before removing it from the pan.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 460
Fat: 26g
Carbohydrates: 34g
Protein: 22g
Sodium: 260mg
Sugar: 1g
Substitutions for ingredients:
- You can use any type of fish or meat for the filling, such as chicken, pork, or lamb.
- You can use any type of mushrooms, such as shiitake, cremini, or portobello.
Variations:
- You can add boiled eggs, rice, or potatoes to the filling.
- You can add different herbs and spices to the filling, such as parsley, thyme, or paprika.
Tips and tricks:
- Make sure the butter and water are very cold to ensure a flaky crust.
- Don't overwork the dough, as this can make it tough.
- You can make the dough ahead of time and freeze it for up to 3 months.
Storage instructions:
- Store the kulebyaka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the kulebyaka on a baking sheet and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the kulebyaka on a platter with fresh dill and lemon wedges.
Garnishes:
- Fresh dill
- Lemon wedges
Pairings:
- White wine, such as Chardonnay or Sauvignon Blanc
Suggested side dishes:
- Roasted vegetables, such as carrots, potatoes, and onions
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the filling is too dry, add a little more olive oil or butter.
Food safety advice:
- Make sure the meat and fish are cooked to an internal temperature of 165°F to ensure they are safe to eat.
- Wash your hands and all utensils and surfaces thoroughly before and after handling raw meat and fish.
Food history:
- Kulebyaka is a traditional Russian dish that dates back to the 16th century. It was originally made with fish and mushrooms and was often served at banquets and special occasions.
Flavor profiles:
- The kulebyaka has a rich and savory flavor, with a flaky crust and a filling of tender beef, salmon, and mushrooms.
Serving suggestions:
- Serve the kulebyaka as a main dish for dinner or as a centerpiece for a brunch or luncheon.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian