Kulebiaka Recipe

• 400 g Flour
• 10-15 gm Yeast
• 50 gm Butter
• 2 Eggs
• 1 tbsp Vegetable Oil
• 50 gm Water
  
  For Meat Filling
• 800 g Meat (boiled)
• 2 Onions (chopped)
• 2 tbsp Vegetable Oil

• Dissolve the yeast in water and strain through a small sieve. Then, add more water to bring its quantity to 150 gm.
• Add flour and knead to make dough. When you have nearly finished kneading, add butter, egg yolks and vegetable oil.
• Store the dough in a warm place, to make it rise.
• In the meantime, prepare the meat filling by frying the onions in oil and then adding boiled meat and frying for another 3-5 minutes.
• Roll out the dough and place the meat filling in the centre.
• Raise the edges or the dough and join them together by pinching.
• If you want, brush the outsides of the dough with egg yolk (mixed with water), for better results (optional).
• Transfer the filled dough to the oven and bake for 30 minutes, at a temperature of 400 degrees F.
• Take Kulebiaka out of oven and cut into pieces to serve.