매운 모스크바 치킨 쿨레비야카 퍼프 페이스트리 속

매운 모스크바 치킨 쿨레비야카 퍼프 페이스트리 속

(Fiery Moscow Chicken Kulebyaka in Puff Pastry)

(0 리뷰)
인분
4
1인분 크기
1 조각 (250g)
준비 시간
55 분
조리 시간
55 분
총 소요 시간
1 hr 50 분
매운 모스크바 치킨 쿨레비야카 퍼프 페이스트리 속
카테고리
요리들
난이도
투표
0
페이지 조회수
22
업데이트
7월 11, 2025

재료

영양 정보

  • 인분: 4
  • 1인분 크기: 1 조각 (250g)
  • Calories: 612 kcal
  • Carbohydrates: 52 g
  • Protein: 32 g
  • Fat: 30 g
  • Fiber: 4 g
  • Sugar: 3 g
  • Sodium: 1360 mg
  • Cholesterol: 125 mg
  • Calcium: 172 mg
  • Iron: 4.8 mg

조리법

  • 1 - Prepare the Rice:
    Boil the basmati rice in salted water until just tender, about 10–12 minutes. Drain, cool fully and fluff with a fork.
  • 2 - Cook the Chicken Filling:
    Heat butter and olive oil in a wide pan. Sauté diced onion, then add chicken. Cook until just opaque. Add smoked paprika, cayenne, salt, and pepper; stir for 3 minutes until fragrant. Cool.
  • 3 - Prepare Mushrooms & Greens:
    In another pan, cook mushrooms in a dash of olive oil until golden and water evaporates. Stir in spinach; cook until just wilted. Remove from heat and cool.
  • 4 - Make the Firebird Sauce:
    Mix sour cream, spring onion, and fresh dill in a small bowl. Swirl in a bit of reserved paprika and lemon zest if using. Season to taste.
  • 5 - Layer the Filling:
    On a floured surface, roll out puff pastry into a large rectangle (about 25x35cm). Layer in the center from bottom up: rice, mushrooms & spinach, chicken, Firebird sauce, chopped eggs.
  • 6 - Form and Seal the Kulebyaka:
    Fold pastry over filling to form a loaf, seal edges tightly. Transfer seam-side down onto a lined baking sheet. Decorate with pastry off-cuts or sesame seeds.
  • 7 - Glaze & Bake:
    Brush pastry with egg yolk. Bake at 200°C (390°F) for 35–40 minutes until deep golden, rotating once halfway. Rest 10 mins, then slice.

매운 모스크바 치킨 쿨레비야카 퍼프 페이스트리 속 :에 대한 자세한 정보

An impressive Russian pie with spicy chicken, rice, mushrooms and Firebird sauce, baked golden in flaky pastry.

Moscow Firebird Chicken Kulebyaka

Experience the magic and elegance of classic Russian cuisine with a bold modern twist—presenting the Moscow Firebird Chicken Kulebyaka. This dramatic showstopper is no ordinary chicken pie, but rather an intricate, multi-layered feast fit for the celebration table.

Culinary History & Cultural Significance

Kulebyaka, a celebrated pie in Russian gastronomy, traces its roots back centuries, featuring opulent fillings (similar to salmon or mushrooms) within rich yeasted dough. In pre-Revolutionary Russia, serving a multi-layered kulebyaka was a festive highlight, symbolizing wealth, creativity, and culinary skill. Anton Chekhov even immortalized it in literature! Traditionally, guards at the court of the tsars honored dishes themed after the legendary Firebird—a glowing, beautiful, elusive creature that brings delight and challenge in Slavic folklore.

This chicken variant salutes the Firebird’s intrigue with fiery spices, vibrant color, and contrasting harmonious fillings, all masterfully encased in golden, flaky French-style puff pastry.

Unique Twists & Techniques

The Firebird inspiration introduces smoked paprika and cayenne pepper: subtle heat and earthy richness transforming delicate chicken into a dance of flavors (yet not overwhelming spiciness). Leveled with classic Russian elements—mushrooms, dill, hard-boiled eggs, and creamy sour cream—each slice percentages boldness with comfort. Paired with lemon zest and spring onion, the Firebird sauce provides zing while keeping everything moist inside the master pastry crust.

Layering is the high art here. You’ll carefully nest rice, mushrooms, chicken, a cooling yet bright sauce, then finally bejeweled with eggs—a blessing of contrasting colors and nourishment, much like the legendary Firebird’s plumage!

Tips for Success

  • Keep things Chilled: Always work with cold puff pastry. If it gets sticky, refrigerate briefly while you assemble the filling.
  • Layer with Purpose: Rice acts as a moisture barrier to prevent sogginess. Cooling each cooked element before assembling is key—otherwise, you’ll get a soggy crust.
  • Decorate Creatively: Use leftover pastry scraps to shape Firebird wings, leaves or, if ambitious, a feathered tail. Sesame or poppy seeds add texture and a “gleaming” appearance.
  • Make Ahead: Fills beautifully for parties—assemble early, then bake fresh before serving. Best warm or at room temperature; handy for elegant picnic feasts.
  • Serve with: Side of cucumber-tomato salad, pickles, or borscht. A glass of cold kvass or white wine completes the mood.

Final Thoughts: A Showstopper with Soul

Moscow Firebird Chicken Kulebyaka is perfect for holidays like New Year's, Easter, or any celebration deserving a centerpiece with drama and warmth. It's a tapestry of textures—crisp pastry, melting chicken, velvet rice and eggs in creamy dill—and nods to both Slavic tradition and personal creativity.

With its elegant golden crust, veins of verdant spinach and brilliant fire of pepper, each slice tells a story. Encourage your diners to share their own tales as the Firebird shines—blessing your table with spice, magic, and memories.

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