Entree: Russia – Moscow & Central Russia – Кулебяка ➤ Kulebyaka (Traditional Russian layered savory pie of fish, rice, mushrooms, and eggs encased in pastry)

Serving Size: 8

Approximate Time

Prep 45 min

Cook 1 hr

Additional 1 hr 30 min

Total 2 hrs 45 min

Ingredients

- 4 cups (480 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast
- 1 1/4 cups (295 ml) warm whole milk (about 105–110°F / 40–43°C)
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) fine salt
- 6 tbsp (85 g) unsalted butter, softened, plus 2 tbsp (28 g) melted for brushing
- 1 large egg plus 1 tbsp (approx. 50 g) water for egg wash (1 large egg approx. 50 g)
- 1 lb (454 g) salmon fillet, skin removed
- 2 cups (400 g) cooked long-grain rice
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 large onion, finely chopped (approx. 150 g)
- 4 large hard-cooked eggs, chopped (4 large eggs approx. 200 g)
- 1/2 cup (120 g) sour cream or crème fraîche
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (30 ml) vegetable oil or light olive oil
- Salt and freshly ground black pepper
- Juice of 1/2 lemon (optional)

Instructions

1. In a large bowl combine warm milk, sugar and yeast; let sit 5–10 minutes until foamy. Whisk in softened butter, salt, and 1 beaten egg; gradually mix in flour until a soft dough forms.
2. Knead dough on a lightly floured surface 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1 1/2 hours.
3. Meanwhile prepare fillings: season salmon with salt, pepper, and a squeeze of lemon; bake or poach at 350°F (175°C) until just cooked, about 10–12 minutes. Flake into large pieces and set aside.
4. Sauté onion in 2 tbsp (30 ml) oil over medium heat until translucent, about 5 minutes. Add mushrooms and cook until moisture evaporates and mushrooms brown, about 6–8 minutes. Season with salt and pepper and set aside to cool.
5. Mix cooked rice with sour cream and dill; season to taste with salt and pepper. Chop hard-cooked eggs and keep separate as one filling layer.
6. On a floured surface divide dough into two pieces (one slightly larger for base). Roll larger piece to form an oval large enough to line a 9x13-inch (23x33 cm) baking tray with overhang. Gently line tray and leave an edge for sealing.
7. Layer fillings in order: spread half the rice mixture over base, press a layer of mushrooms, distribute flaked salmon evenly, top with chopped hard eggs, and finish with remaining rice mixture. Adjust layers to leave space to fold top crust.
8. Roll second piece of dough to cover the pie; seal edges by crimping, making a few decorative slits or a small vent. Brush with egg wash (1 large egg + 1 tbsp water).
9. Let assembled pie rest 20–30 minutes for a final rise. Preheat oven to 375°F (190°C). Brush again with melted butter and bake 40–50 minutes until deep golden and internal fillings are hot.
10. Cool 15–20 minutes before slicing to allow layers to set. Serve warm or at room temperature, garnished with extra dill if desired.