Kulebyaka with mushrooms and ham
1/2Photo: Andrey KrasnovPhoto:Andrey KrasnovIt will look great on the New Year and Christmas table. Can be served as a main hot dish. By the way, the verb "kulebyachit" means "to crush, to roll, to bend with hands, to mold, to cook".Ingredients:
- 1 pack of puff yeast
- dough (500 g)
- 500 g fresh champignons
- 2 onions
- 3 tbsp. l soft cream cheese
- 1 tsp. dried thyme leaves
- 200 g smoked ham
- 100 ml sour cream
- 1 tbsp. l. mustard with grains
- 50 g of butter
- 1 egg
Cooking: 1. Chop onion finely, stew in butter over low heat, stirring for 5 minutes. Cut the champignons into medium pieces, stew together, adding thyme and salt. Stew for 15 minutes. Add cheese at the very end of cooking and stir well to dissolve. Cool down.3. Ham cut into small cubes, sour cream mixed with salt and mustard, all together.4. Roll out the dough into two rectangles, cut off a strip from one for decoration. Egg divided into white and yolk.5. Place a smaller rectangle on a baking sheet lined with baking paper, gently pour a little bit of protein into the center, spread over the surface of the layer, leaving 1 cm of the edges ungreased for pinching. Protein will not allow the filling to leak. Spread half of the mushrooms on the bed, then ham and sour cream mixture, then the remaining mushrooms. Cover with a large layer of dough, pinch the edges. You can press it with a fork. Prick with a fork to get out of steam. Cut the small squares from the cut strip of dough, you can not very smoothly, beat the yolk and protein residues with a fork, lubricate the pie, glue the squares, lubricate the whole product again.9. Bake for 30 minutes until the dough turns red. Take out, give a little cool on a wire rack, serve with soup, broth or tea.
