Kulebyaka is a pie consisting of several sequentially laid types of fillings, which are separated from each other in order to prevent mixing, usually with the help of fresh pancakes.
On the eve of the approaching New Year, the symbol of which is the pig, the recipe offers a variant of molding kulebyaki in a festive theme. The filling can be absolutely any, but not very liquid. You can even "seal" lasagna, but instead of factory sheets, it is more convenient to use pita bread, or make them yourself so that you can wrap the filling.
Such a pie is such a versatile dish that, depending on the type of dough and the type of fillings, it can be serve as a main course or an addition to it, as an appetizer or even dessert in case of sweet filling.
Ingredients:
For the test:
Wheat flour - 560 g
Milk - 150 ml
Chicken eggs - 1 pc.
Chicken protein - 1 pc.
Olive oil - 1 tbsp. l.
Tomato paste - 2 tbsp l.
Dry yeast - 1 tsp l.
For buckwheat filling:
Buckwheat groats - 1 tbsp.
Onions - 200 g
Carrots - 200 g
Garlic - 2 cloves
Tomato paste - 2 tbsp l.
Ground pepper mixture - 1 tsp l.
A mixture of Provencal herbs - 1 tsp l.
Olive oil - 1 tbsp. l.
For the mushroom filling:
Mushrooms - 400 g
Onions - 200 g
Olive oil - 1 tbsp. l.
For the sauce:
Milk - 500 ml
Butter - 40 g
Wheat flour - 2 tbsp. l.
Ground nutmeg - 0.33 tsp l.
Additionally:
Mozzarella cheese - 150 g
Armenian lavash - 5 pcs.
Egg yolk - 1 pc.
Milk - 1 tbsp. l.
How to cook:
Prepare the required ingredients. The number of pita breads will largely depend on their size. Some will be used as they are, and some will have to be split into 2-4 parts.
Rinse the buckwheat (1 faceted glass of Soviet times) thoroughly, pour boiling water over (2 tbsp.) And leave for 1–1.5 hours.
Heat the milk a little, dilute the tomato paste in it. Beat in the chicken egg and egg white (the yolk will be used later to add gloss to the baked goods), mix thoroughly until smooth. Dissolve dry yeast in the resulting mixture.
It is imperative to sift the wheat flour, add half of the volume to the liquid part and mix until smooth. Then stir in the remaining volume in parts and knead the dough of a sufficiently strong consistency, not sticking to hands and dishes.
You may need a little less flour or more, depending on various factors: gluten, moisture, variety, geography of origin, and many others. Add olive oil and knead the dough until it stops sticking.
Tighten the container with the dough with cling film or close the lid and leave to proof in a warm place for 1.5-2 hours. During this time, its volume should increase by 1.5–2 times. For better fermentation, milk can be replaced with whey.
For both types of fillings, peel the onion, rinse and cut into small cubes. Cut the mushrooms (I have a freshly frozen mixture of forest and champignons) into cubes slightly large, but not very large.
Peel the carrots, rinse with water and grate with coarse teeth. Chop the prepared garlic finely with a knife. You can use a special press.
For the mushroom filling, fry the onion (200 g) in a frying pan preheated with a small amount of olive oil until transparent and light blush. Put mushrooms and fry until cooked.
For the buckwheat filling, in a frying pan preheated with a small amount of olive oil, fry the onions (200 g), add the grated carrots and fry until they are fully cooked.
Add chopped garlic, a mixture of ground peppers and herbs (Provencal, Italian), tomato paste to the vegetables, mix thoroughly. Put buckwheat groats, mix.
If during the time of soaking the grains have absorbed all the water, then it is enough to warm up the cereals for 5 minutes, remembering to stir. If some of the water remains, and the cereal is half-cooked, then continue cooking in a pan with vegetables until the moisture evaporates.
While the fillings are cooling, prepare the sauce in a convenient way: on the stove or in the microwave. Melt butter, add wheat flour (sift beforehand), ground nutmeg and mix everything thoroughly. Pour in hot milk and stir again so that there are no lumps.
Cook, stirring constantly with a whisk, until the consistency of sour cream. Stir every minute when cooking in the microwave.
Cut the Mozzarella cheese into small cubes and mix with the cooled buckwheat filling. This type is completely replaceable solid or semi-hard varieties that can be ground with a coarse-toothed grater.
Slightly knead the "grown" dough. Separate ¼ part and, you can immediately on a baking sheet, roll out or distribute with your hands a layer 0.5–0.7 cm thick in the form of an oval, but not quite regular shape - a kind of rounded triangle.
Put a sheet of pita bread on top, which should be slightly larger than the butter base. Spread it with sauce (about 2 tbsp. l.), distribute 1/5 of the buckwheat filling on top.
Wrap the hanging edges of the pita bread according to the biscuit principle, which should repeat the shape and size of the butter base. Brush with sauce.
Repeat with 1/3 of the mushroom filling. The next layer is again buckwheat. You should get three identical biscuits in size.
Cut each subsequent biscuit on the narrow side slightly. The final layer is laid out without lavash. The two top layers (lavash and without) are both buckwheat.
From the remaining dough, separate a piece the size of two walnuts and set aside. Roll out most of it into an oval layer. Cover a biscuit stack with them and gently tuck the edges around the entire perimeter under the butter base.
Divide the remaining part into 4 equal parts, from which to sculpt a tail, a patch and ears. Glue them in the necessary places of the butter blank. Make eyes from olives, and form nostrils of a patch of allspice peas.
Beat the egg yolk with milk and brush over the resulting piglet with a cooking brush. Make several deep pricks with a toothpick from the top and sides.
Bake the cake in a preheated oven to 180 degrees for 30-40 minutes. It is better to focus on the parameters of your oven and the external ruddy appearance of baking.
The New Year's cake in the shape of a pig is ready.
Serve as a main course or savory pie for tea, coffee.
Bon appetit and may it be delicious! Happy Holidays!
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