Kulebyaka with salmon and mushrooms

Kulebyaka is a closed pie with a complex filling. Each layer, and there can be up to twelve of them, is separated from the other with the help of thin pancakes. We propose to make a simple version - with one, but no less tasty filling.

Ingredients

• For filling:
• onions - 2 pcs.
• sour cream - 100 g
• vegetable oil - 3 tablespoons
• 250 g champignons
• salt
• 1 kg salmon fillet
• 1.5 tsp granular mustard
• green onions - 1 bunch
• garlic - 3 cloves
• 150 g pitted olives
• For lubrication:
• egg - 1
• For the test:
• sugar - 2 tablespoons
• salt
• eggs - 2 pcs.
• butter - 75 g
• 1 cup warm water
• 10 g dry yeast
• 600 g wheat flour

Directions

1. Prepare the dough. Sift flour and salt into a bowl. Dissolve the yeast in water. Add eggs, melted butter and sugar to flour, pour in water with yeast and knead a smooth, elastic dough. Cover and leave for 1 hour.
2. Wash the salmon fillet, dry with napkins, cut into small pieces. Heat half the vegetable oil in a frying pan, fry the salmon slices, stirring occasionally, for 1 minute, then transfer them to a plate.
3. Wash green onions, dry and chop thinly. Place the olives in a colander and cut into circles. Wash the mushrooms and cut into slices. Peel and chop the onion and garlic. Heat the remaining oil in a separate skillet and fry the onions, garlic and mushrooms together over high heat for 3 minutes.
4. Transfer the salmon slices, mushroom mixture, olives and green onions to a large container. Season with mustard, salt and pepper. Add sour cream and mix thoroughly.
5. Preheat oven to 175 ° C. Grease a baking sheet with oil. Roll out the dough into a layer of the size In the center of the layer, lay out the filling, pull the edges to the center, connect and pinch them. Place the kulebyaka in the oven and bake for 25 minutes.
6. Remove the kulebyaka, brush with a slightly beaten egg. Bake for another 15 minutes.