Kulebyaka is a well-known pie with meat or fish filling. I suggest baking it a little differently - in mini portions. In this form, this dish can be placed on any festive table as a snack.
It is necessary
- - puff pastry - 800 g;
- - rice - 1/3 cup;
- - eggs - 3 pcs;
- - salmon fillet - 300 g;
- - champignons - 60 g;
- - shallots - 1 pc;
- - salt;
- - pepper.
Instructions
Step 1
Put two eggs in a pot of water and cook. When they are ready, cool them under running water and discard the shells.
Step 2
Place the rice in a free saucepan and also boil until cooked, then let it cool down.
Step 3
Remove the husk from the onion. Then chop it and place in a skillet with enough melted butter and fry until soft. Finely chop the mushrooms, then add to the onion. Cook for a few minutes.
Step 4
Place 5 tablespoons of rice, fried vegetables, and salt and pepper in a deep bowl. Mix everything properly, then divide the resulting mass into 5 identical parts. By the way, the amount of mini-kulebyak depends on how many spoons of rice you add to the filling.
Step 5
Grind the fish fillets into small flat strips. Cut the boiled eggs into rings.
Step 6
Put the puff pastry on a work surface, roll out and cut lengthwise into 2 equal pieces. Then divide each of them into 5 more identical layers.
Step 7
In the middle of the strips rolled out of dough, place the ingredients in the following order: rice with fried vegetables, fish fillets, then place the last layer of a ring of a boiled egg. Season the mixture and cover with the remaining strips. Secure the dish by gently pulling the bottom layer of the dough over the top one.
Step 8
Break the remaining egg, beat lightly and grease the surface of future pies with it. Cover the baking sheet with a sheet of parchment and place the dish on it. Send to the oven, preheating it to a temperature of 180-190 degrees, and bake for 25-30 minutes. Mini kulebyaki are ready!
