Entrée Pies: Koulebyaka by Recipe Cottage

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	Koulebyaka

		Koulebyaka (Russian Holiday Pie) Yield: 8 servings 400 g flour 25 g yeast 1 1/2 c milk 100 g butter 2 eggs 400 g filleted pike (cod) 1 tb oil 2 tb dried and finely ground bread-crumbs 2 eggs, hard boiled 1 tb sour cream 1/3 c milk 1 onion 200 g rice 2 1/2 c water 1 tb butter 300 g any filleted fish 1 yolk salt to taste sugar to taste pepper Warm the milk, add 1 tb sugar, 1 tb flour and yeast. Mix very well. Add a half of flour and mix thoroughly. Put the dough in a warm place to raise up for 2-3 hours. After that beat eggs and add them, salt and drawn butter into dough. Add another half of flour and mix thoroughly until the dough is detached well from hands. Boil rice, when it is cool, put it into the pan and bake in the oven until it is light brown. Grind filleted pike (cod) with onion twice and add chopped eggs, sour cream, milk, bread crumbs and oil and stir very well. When dough is ready, roll a round a finger thick and put the filling layers in the center. First fish filling, then rice and after that goes any filleted fish pieces and do it in this way to the end. Pinch edges together. Decorate the top of Koulebyaka with dough stripes or pieces. When Koulebyaka is ready, put it in a warm place for 15-20 minutes. Then grease the top with yolk and make some perforations with fork. It is necessary to let air get out while baking. Heat the oven about 210-220 C. The time of baking depends on dough thickness and a kind of filling. Koulebyaka is served as a hot appetizer or with broths and soups.