Kulebyaka (Russian Salmon and Egg Pie)
A golden puff pastry parcel layered with salmon, dill rice, mushrooms and sliced egg, perfect for a celebration table.
- Time1 hr 40
- LevelMedium
- Costabout £2.33 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1090kcal
- 20.3gcarbs
- 3.5gof which sugars
- 102.5gfat
- 60.5gsaturates
- 26.8gprotein
- 2.1gfibre
- 1.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice in boiling salted water for 12 minutes, drain well and spread out on a plate to cool. At the same time, boil the 3 eggs for 9 minutes, cool under cold water, peel and slice.
12 min - 2
Melt the butter in a large frying pan. Cook the onion for 5 minutes, then add the mushrooms and cook for 8 to 10 minutes, until all the liquid has gone and they begin to colour. Leave to cool.
15 min - 3
Stir the cooled rice, mushroom mix, dill, lemon zest and half the salt together. Season the salmon with the lemon juice, the rest of the salt and black pepper.
- 4
Heat the oven to 200°C (180°C fan) and line a large baking tray with baking paper. Unroll one pastry sheet onto the tray. Spread half the rice mix down the middle, leaving a 3 cm border. Lay on one salmon piece, then the sliced egg, then the second salmon piece, then the rest of the rice mix.
- 5
Brush the pastry border with beaten egg. Lay the second sheet over the top (roll it out lightly on a floured surface first so it is a little bigger), press the edges together and trim and crimp with a fork. Cut 3 small steam holes in the top and brush all over with beaten egg.
- 6
Bake for 40 minutes, until deep golden and puffed. If it browns too fast, cover loosely with foil. Rest for 10 minutes before cutting into thick slices.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
