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Kulebyaka

Name: Kulebyaka
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: 1 lb all-butter puff pastry, thawed; 1 lb salmon fillet, skinned and cubed; 1 cup cooked long-grain rice; 4 hard-boiled eggs, chopped; 8 oz mushrooms, sliced; 1 large onion, chopped; 3 tbsp butter; 2 tbsp fresh dill, chopped; 1 egg yolk, beaten with 1 tbsp water, for glaze; 1/2 tsp salt; 1/4 tsp black pepper

A grand, stately pie of buttery yeast dough layered with salmon, rice, mushrooms, and eggs — the aristocrat of the Russian pastry table.

⏱ 45 minPrep time

🔥 45 minCook time

🍽 8Servings

🏷 DinnerCategory

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Kulebyaka is the grand dame of Russian pies — a tall, golden pastry dome stuffed with layered salmon, rice, mushrooms, and eggs. Cut open, it reveals a cross-section of deliciousness that looks almost too pretty to eat.

Baked for celebrations and served in thick slices, kulebyaka is often enjoyed with a light butter or dill sauce. It demands time and a little skill, and repays both with a showstopping centerpiece.

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Step by stepInstructions

Sauté the onion and mushrooms in the butter until golden; season with salt and pepper.
Season the salmon with salt and pepper; toss the rice with the chopped eggs and dill.
Roll the pastry into a large rectangle and arrange the rice down the center, then the salmon, then the mushrooms, forming a neat log.
Fold the pastry over the filling, seal the edges, and place seam-side down on a baking sheet.
Brush with egg wash, cut a few steam vents, and bake at 400°F for 40-45 minutes until deep golden.
Rest for 10 minutes before slicing thickly.

💡 Chef tips & storage

Keep the filling cool when assembling so the pastry stays flaky. Serve warm — the layers slice cleanly once the pie has rested, and leftovers reheat beautifully.

Recipe details

Prep45 min

Cook45 min

Servings8

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Kulebyaka

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Kulebyaka

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