Coulibiac

Although real traditional coulibiac comes from beyond our eastern borders, it has become a traditional dish for our Christmas dinner. The aromatic cabbage-based filling with wild autumn mushrooms is a perfect match for the delicate yeast dough. A mug of mushroom soup or barszcz is the perfect accompaniment. And even though it can be baked at any time of year, everyone knows it tastes best on Christmas Eve, its charm is greatest then.

DOUGH

  • 50 dkg Szczepanki Mills flour

  • 30 dkg yeast

  • 1 glass milk

  • 1 tbs butter

  • 2 eggs

  • 1 tbs sugar

  • 1 tsp salt

 

PREPARING THE DOUGH

Heat the milk with yeast in a saucepan. Sieve the flour into a bowl, add the egg, butter, salt and sugar, and finally the milk with yeast

Knead and leave for 40 minutes to rise.

 

FILLING

  • 40 dkg pickled cabbage

  • handful of dried mushrooms

  • 1 onion

  • 1 tbs butter

  • allspice, bay leaf

  • salt, pepper

  • water

  • 1 egg yolk

 

PREPARING THE FILLING

Start to prepare the cabbage and mushroom filling by soaking the mushrooms for a couple of hours. Once drained, boil them for around 20 minutes in the water they were soaked in, after straining and salting it. Then remove them from the water (don’t pour it away!) and slice finely.

Chop the onion and lightly fry it in butter with some salt and pepper.

Rinse the cabbage, chop it up and put it in the pan. Add the onion, mushrooms, allspice, bay leaf, salt and pepper (to taste) and the water the mushrooms were boiled in. Boil everything for around 20 minutes. Leave aside to cool.

 

PREPARING THE COULEBIAC

Roll the yeast dough out thinly into a rectangle. Cut away the extra dough, this can be used to make decorative elements. Lay out a roll of filling (not too thick) on the middle 1/3 of the dough, leaving the top and bottom free to roll and stick. Roll it up with one part of the dough. Lay out the next filling on the rest of the dough and roll again. Coat the coulibiac with beaten egg yolk and place it on a greased baking tray in an oven pre-heated to 150C for around 40 minutes.


 

/Recipe by: Michalina Pietkiewicz. A prize-winning recipe from our Christmas competition/

FLOUR USED IN THE RECIPE