Main Meal Recipes > Koulibiac

How to make Koulibiac:
A dish of Russian origin which looks very impressive and can be cooked in advance and served cold if desired. Serve with hot or cold tiny new potatoes sprinkled with finely chopped mint and basil leaves and a really big green salad. Also provide a bowl of best mayonnaise.
N.B. IT IS BEST TO CONSTRUCT THE KOULIBIAC ON THE GREASED TIN ON WHICH IT WILL BE COOKED, AS ONCE MADE IT IS DIFFICULT TO MOVE UNTIL COOKED.





Ingredients

6 heaped tablespoons cooked cold long grain rice
4 hardboiled eggs, shelled
2 cups button mushrooms
about 8 spring onions
2 tablespoons butter
2 tablespoons chopped chives
2 tablespoons chopped parsley
2 tablespoons chopped chervil
short crust pastry made with 4 cups flour and 1 cup shortening
6 tablespoons melted butter
salt and black pepper
1 egg yolk
(see measure conversions for more information)

Method

- Slice the eggs quite thickly, mix the chopped herbs with the rice and the washed and thinly sliced spring onions.
- Slice the mushrooms and cook them very briefly in the 1oz of butter.
- Cut the pastry into two equal pieces and roll out one piece into a rectangle measuring 8 by 10 inches.
- Mix the rice and herbs with the 6 level tablespoons of melted butter and spread half of it over the rolled out pastry, leaving a good border of plain pastry all the way around.
- Season the rice with salt and pepper and then lay the sliced eggs on top of it.
- Cover this with the spring onions and then layer on the mushrooms and the remaining rice.
- Roll out the other half of the pastry so that it covers the filled half.
- Dampen the edges of the filled half with a little water and then carefully lay the top piece of pastry over it.
- Squeeze the edges well together to seal.
- Trim the edges to neaten.
- Using the pastry trimmings make shapes like stars and moons etc and stick them with a little water all over the Koulibiac.
- Brush the whole Koulibiac over with beaten egg.
- Pay special attention to the edges, as the egg will help to seal them.
- Cook at 200 degrees Centigrade (see temperature conversions) for about 25 minutes.
- This can be served hot or cold.