Famous Russian pie with meat

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2019-06-21 11:20:29

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Russian cuisine is rich in its traditions and unique recipes of delicious dishes. One of such masterpieces of Russian cooks can rightfully be considered a pie. Historians say that for the first time this dish is mentioned in the 12th century. In composition it is a complex multi-tiered cake with filling. Traditionally, the pie is prepared from dough. The filling consists of several types of meat that are stacked on top of each other and are separated by a thin unleavened pancakes. Typically use from two to four layers. But we know that in one of the Moscow merchant clubs in the 19th century prepared dwenadzatiperstnuu pie.

In the home do not normally use such complex options. Most often a dish of stuffed with two levels. For example, a pie with meat and porridge. First layer of stuffing is a meat stuffing, fried with onions in sunflower oil. The second level is taken boiled rice with egg. Complex filling wrapped dough and baked in the oven at a high enough temperature. After cooling in cross section to clearly distinguish the two layers.

pie with meatOver the years, the way of cooking this famous dish has changed a bit. The filling began to cook in a single layer in which are mixed a few ingredients. So a pie with meat and cabbage. In this case, the minced meat is fried with onions and finely chopped cabbage leaves. Also known coulibiac with meat and pumpkin. At first, the fried vegetables and then the hot mass is mixed with minced meat. The filling turns out juicy, soft and very fragrant. Even easier, preparing regular pie with meat. Here the dough is wrapped stuffing consisting only of meat and fried onions. In principle, it can be considered as two-level variant in which the layers are thoroughly mixed with each other. Baking a cake much easier, and the taste is no worse than the others.

dough for pieEspecially carefully it is necessary to prepare the dough for the pie. It should be a smaller part of the total weight of the pie and be durable enough to keep heavy and thick stuffing. Most often a pie made from yeast dough. But sometimes you can use puff pastry, and even semi-finished product. It all depends on the toppings. Don't forget that the batter – it's just packaging that holds the contents of a fragrant pie. It should not be much. The filling need a little to cover with a thin layer of dough that it is firmly held inside him.

To prepare yeast dough for two small pies, you will need: 450 grams of flour (wheat), 260 ml of warm milk, 2 teaspoons of salt, 12 grams compressed fresh yeast, 45 grams of sugar, 90 grams of butter and the yolks of three eggs.

To Prepare the dough you need to advance in a number of techniques:

  1. Yeast pour the milk until dissolved.
  2. Mix Salt with flour. Then gradually add the egg yolks, dissolved yeast and using a mixer for five minutes to prepare a homogeneous dough is a sticky consistency. Kneading needs to be done on a relatively low speed.
  3. Gradually increasing the speed to achieve a homogeneous structure of the mixture. It will take another 10 minutes.
  4. Heat the oil and mix it with the sugar until a pasty mass.
  5. Continuing the kneading this warm mass in small pieces add to the batter. You must reduce the speed of rotation of the mixer to a minimum.
  6. When all the butter will be inside, it is necessary to maximize the speed and for 10 minutes and knead homogeneous dough until then, until the mixture becomes soft and elastic.
  7. Capacity with the dough, cover with cling film and leave at room temperature for 2 hours. During this time, it will noticeably increase in volume.
  8. After that the dough need to press down, again cover with film and put in a cool place for 2 hours or 3.

how to cook a pieThe First stage of the process is finished. Now you can do the stuffing. And then move on to the main stage and in my experience is to learn how to cook a pie. Take the simplest stuffing consisting of onions and minced meat. For one pie you will need: 0,5 kg of minced meat, peppers, a couple onions, salt and butter for frying. Cooked very simply:

  1. Onions cut into cubes of arbitrary size and fry in pan in butter.
  2. In a pan, put the minced meat, salt, add pepper and fry it with onions for 10 minutes. For flavor you can add favorite spices, but can do without them.

Now it's time for the last stageprocess. It is necessary to finish cooking the pie. To do this:

  1. Cutting table sprinkle with flour and roll out the dough on it to a thickness of not more than 1 cm.
  2. In the center put the stuffing.
  3. Wrap the edges of the dough and form the blank oval. The surface coat with the egg, make a few punctures with a fork and send the product in the oven.
  4. Bake the pie at 180 degrees for 30-40 minutes.
  5. Once on the surface appear appetizing Golden crust, check the readiness test with a toothpick.
  6. Fried pie dumping them out of the oven, grease with butter and cover with a towel. As soon as the cake has cooled slightly, you can bring to the table and invite guests.

Eating such tasty treats as a separate dish, after the soup. It is usually basted with melted butter or sour cream, but you can use any other sauce. This luscious pie is good, summer and winter, holidays and weekdays. He will always be a way. The hostess, who knows how to cook a pie, can assume that it reached perfection in the culinary art.


Article in other languages:

BE: https://tostpost.com/be/ezha-napo/34463-znakam-taya-ruskaya-kulyabyak-z-myasam.html

DE: https://tostpost.com/de/essen-und-trinken/34146-der-ber-hmte-russische-coulibiac-mit-fleisch.html

ES: https://tostpost.com/es/alimentos-y-bebidas/34011-la-famosa-rusa-kulebyaka-con-la-carne.html

KK: https://tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/34765-ata-ty-orys-kulebyaka-etpen.html

PL: https://tostpost.com/pl/jedzenie-i-picie/35822-s-ynna-rosyjska-kulebyaka-z-mi-sem.html

PT: https://tostpost.com/pt/refei-es-e-bebidas/35617-a-famosa-sauna-a-kulebyaka-com-a-carne.html

TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/31192-nl-rus-kulebyaka-et.html

UK: https://tostpost.com/uk/zha-napo/34994-znamenita-ros-ys-ka-kuleb-yaka-z-m-yasom.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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