Kulebyaka with Meat
Kulebyaka
with Meat
Yeast
dough: 700 to BOO g (1 Ib 9 oz to 1 Ib 12 oz)
For the filling: 1 kg (2 Ib 3 oz) beef (tender), 1 or 2 onions, 2 hard-boiled
eggs, 2 Ibsp. butter, ground black pepper, green
parsley
For the greasing: 1 or 2 egg yolks.
Roll
and shape the dough into an oval piece 1/4-inch thick. Boil the beef, put it
through a mincer, cool and add chopped eggs, slightly browned onions, salt,
pepper and minced parsley. Pour melted butter and meat broth into the filling.
Then pile it up on each piece, pinch the opposite edges of the dough and place
on the buttered baking sheet, with its seam down, shaping it as a suckling-pig.
To make the kulebyaka keep its shape, thicken the dough with flour on the table.
To give a natural look to the pig's ears, nose and tail and to make them safely
pass through a baking process, rub flour on the table into a lump of dough intended
for these purposes. Attach all details made of dough to the pie by egg, and
brush the surface with egg yolk - then the crust will have a good, amber-like
colour. Use raisins or large peppercorns to imitate the pig's eyes.
The
same method can be used to bake kulebyakas with other fillings.
