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 Cuisines > Russian cuisine > Search results
Russian Cuisine
Kulebiaka (flaky pie) with a meat filling
1 kg meat
300 g onion
1 kg yeast dough
1/4 tea spoon ground black pepper
salt to taste
1 egg yolk
1/4 glass milk
1 teaspoon granulated sugar

Peel the onion, finely chop it and saute in vegetable oil. Rinse and chop the meat. Fry it in a heavy skillet and grind the meat in a meat grinder. Blend it with the sauteed onion, sprinkle with salt and pepper and mix well. Roll out the dough into 2 equal flat rectangular layers 1 cm thick wide enough to cover the cookie sheet. Put one layer on the cookie sheet coated with vegetable oil and place the filling evenly all over it. Then cover it with the other layer and firmly press the edges of the layers with your fingers. Let the kulebiaka rest for 15-20 minutes at room's temperature, then top it with the egg yolk, milk and sugar mixture. Pierce some parts of the kulebiaka with a fork and bake in an oven at 190-210 degrees C for 30-40 minutes.
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