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Kulebyaka
Coulibiac Of Salmon
Kulebyaka
Of all Russian pies, kulebyaka is the most glorious, the pirog par excellence of the Russian cuisine. When made in the classical manner, it is elaborate and time-consuming, but the results are well worth the effort. Kulebyaka differs from the more common pirog in that the filling is assembled in layers, rather than being mixed all together, and its finished shape is narrow and high instead of wide and flat. Start preparing the puff pastry for the kulebyaka a day ahead of time.
Ingredients
Puff Pastry
½ 1b (225 g) plain flour
½ lb (225g) unsalted butter
¾ teaspoon salt
1 egg, lightly beaten
4 fluid oz (125 ml) water
Method
In a medium-sized bowl, mix together the flour and salt. Add enough water to make a fairly soft dough. Knead it lightly. Place the butter in a large bowl of iced water. Working quickly, knead it with your fingers and shape it into a 4 in (9 cm) square. Do not let the butter get too soft.
Roll the dough out to a 12 in (30 cm) square. Place the butter in the centre of the dough, then fold the sides of the dough up around the butter. Wrap in waxed paper and refrigerate for 30 minutes.
Roll the dough out into a long rectangle. Fold it into thirds. Turn the dough so that the raw edges are facing you and roll it out once more into a long strip. Fold in thirds once more. You have just completed two 'turns' of the dough. Wrap the dough in waxed paper and refrigerate for 30 minutes.
Roll the dough out for a third time into a long strip; fold it into thirds. This is the third 'turn'. Refrigerate for 30 minutes.
Roll out the dough a fourth time, fold it in thirds and refrigerate. At this point the dough may be held overnight in the refrigerator - in fact, it is a good idea. The next day, roll out the dough into a long strip and then fold it into thirds. This is the fifth 'turn'. Refrigerate for 30 minutes.
Roll out the dough into a long strip, fold in thirds, and wrap in waxed paper again. You have just completed the sixth and final 'turn'. The dough is now ready to be used. Keep it wrapped in the refrigerator until you are about to assemble the kulebyaka. The next step in preparing kulebyaka is to make thin pancakes or blinchiki. (See Next Recipe) These also may be prepared a day ahead and held at room temperature overnight.
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