Fish and Rice Kulibyaka

Name: Fish and Rice Kulibyaka
Total time: 60 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Puff pastry (frozen) — 84 g; Pink salmon steaks — 98 g; Long-grain rice — 31 g; Onions — 35 g; Eggs — 0.5 pcs; Dill — 4 g; Butter — 7 g; Salt — 1 g; Ground black pepper — 0.7 g

A flaky, layered fish pie with rice, egg, onion, and dill. A hearty kulibyaka works as a main dish or can be sliced for serving. This classic Russian pie is often called the 'Russian roast beef' for its rich, savory filling.

Time: 1 h
Serving: 671 kcal
Ingredients: ≈ $2.48
Protein: 30 g

Hearty

Ingredients

1 Puff pastry (frozen)pack 500 g ≈ $4.50 84 g
2 Pink salmon steakspack 600 g ≈ $8.00 98 g
3 Long-grain ricepack 800 g ≈ $1.94 31 g
4 Onions≈ $1.60 per kg 35 g
5 Eggspack 10 pcs ≈ $1.93 0.5 pcs
6 Dillpack 50 g ≈ $1.80 4 g
7 Butterpack 180 g ≈ $1.58 7 g
8 Salt 1 g
9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Rinse the rice and boil in salted water for 15 minutes until tender, then cool.
Hard-boil an egg for 9 minutes, cool, and chop it.
Finely dice the onion⁴ and sauté in butter⁷ for 4–5 minutes until soft.
Cut the fish into small pieces and mix with the rice, onion⁴, egg, dill⁶, salt, and pepper.
Roll out the puff¹ pastry, place the filling in the center, and pinch the edges together.
Fold the pie so the seam faces down, then prick the top 2–3 times.
Bake at 200 °C (400 °F) for 30–35 minutes until golden brown and the fish is cooked through.

Tips

Why it works: Cut the fish into pieces of 2–3 cm so it cooks evenly and doesn't stay raw inside. If the pieces are too big, the crust will burn while the middle stays raw.
Substitutions: Instead of pink salmon, take pollock or cod fillet, 98 g each. Instead of butter, use vegetable oil (7 g), but fry the onion over medium heat so it doesn't burn.
Common mistakes: If the dough starts to rise in the oven before baking, prick it right away, otherwise the crust will burst. You'll spot it by the bubbles on the surface.
Storing and reheating: Keep in the fridge for 2 days. Reheat in the oven at 180 °C for 15 minutes, covered with foil. Don't freeze, the filling goes soggy.
Serve with: Serve with sauerkraut and a glass of cold kvass. Suits a family lunch or a festive table.

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Nutrition

Per serving and share of 2000 kcal

Calories	671 kcal	34%
Protein	30 g	41%
Fat	34 g	48%
Carbs	60 g	23%
Per 100 g	233 kcal

Cost

≈ $2.48per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is pink salmon steaks.