Not every housewife can prepare homemade dough for chicken the first time, which is why many cooks prefer to buy this product in a store. But personally, I always try to use homemade dough for cooking, including for baking chicken.
Today I bring to the readers’ attention a rather sensible, in my opinion, selection of options for preparing dough for kurnik, which includes those recipes that are most popular among experienced cooks. The list below presents both simple and quick options for preparing the dough, as well as those that will require a little more effort and time from you. As always, yeast dough needs to be given time to grow, but yeast-free dough made with kefir, milk or sour cream will be ready in 15-20 minutes.
Depending on the recipe, to prepare dough for kurnik we will need such affordable and cheap products as: flour, sugar, salt, eggs, butter, yeast, milk, sour cream, kefir and mayonnaise. Housewives always have most of these ingredients in stock, which allows them to cook chicken at home spontaneously and without prior planning.
After the delicious chicken dough has been kneaded, before using it, you need to give it half an hour to rest in the refrigerator. This time is enough for you to prepare your favorite filling for the chicken, thereby not wasting an extra minute standing in the kitchen.
Shortbread dough for chicken in a food processor
The first version of the chicken dough is prepared using a food processor. Of course, if you don’t have such an assistant at home, you can knead the dough with your hands, but I recommend entrusting this part of the cooking to a man.
Ingredients:
- 500 g flour
- 250 g butter
- 2 pinches of salt
- 2 eggs
- 2 tsp water
Cooking method:
- Pour the pre-sifted flour into the bowl of a food processor.
- We take the butter out of the freezer/refrigerator, cut it into cubes and let it defrost slightly.
- After this, add salt and melted butter to the flour. Grind all the ingredients together until crumbly.
- Then add eggs to the flour mixture and add water. Mix all ingredients using a food processor until smooth.
- Form the resulting dough into a flat cake and wrap it in cling film.
- Place the dough in the refrigerator for 30 minutes, and after this time, use it to prepare chicken.
Elastic dough for kurnik with sour cream
The second most popular option for preparing dough for kurnik involves cooking it with a dairy product such as sour cream. I can’t objectively tell you whether it’s better or worse than the others, but from time to time I use this particular recipe.
Ingredients:
- 1 egg
- 4 tbsp. sour cream
- 50 ml milk
- 100 g butter
- 2 pinches of salt
- 2 pinches of soda
- 500 g flour
Cooking method:
- Drive the egg into a deep container and beat it with a fork or whisk until smooth.
- Pour sour cream into the egg mixture and mix.
- Then add milk and melted butter to the main ingredients.
- Also add salt and baking soda, then mix everything thoroughly.
- After this, it’s time to add sifted flour in small portions and knead a stiff dough for the kurnik.
- Wrap the finished dough in cling film and put it in the refrigerator for half an hour. This will make the dough more flexible and easier to work with.
- After thirty minutes, remove the dough from the refrigerator, divide it into two equal parts and roll it out.
- Place your favorite filling between the layers of dough and bake the chicken in the oven.
Kefir dough for chicken
Perhaps I won’t be much mistaken if I say that kefir makes the dough for kurnik the most tender and soft. This dough is not only pleasant to work with, but also the kurnik prepared from it turns out to be very, very tasty.
Ingredients:
- 150 g butter
- 2 eggs
- 7 tbsp Sahara
- 2 tsp salt
- 1 tbsp. kefir
- 700 g flour
Cooking method:
- Transfer the butter to a saucepan and melt it over low heat.
- Drive the eggs into a deep bowl and beat them with a whisk until smooth.
- Add sugar, salt and melted butter to the egg mixture. Mix everything well.
- Pour in the required amount of kefir.
- Sift the wheat flour through a sieve and add it to the main mass in several stages, without stopping stirring it.
- Knead the dough into a soft and elastic dough, roll it into a ball and wrap it in film.
- Keep the dough in the refrigerator for about 20-30 minutes, after which we use it to prepare chicken.
Homemade dough for kurnik with margarine
Any dough prepared with margarine turns out sandy and crumbly. If you like this type of baking best, I advise you to take note of the recipe.
Ingredients:
- 2 eggs
- ½ tbsp. Sahara
- ¼ tbsp. salt
- 1 tsp soda
- 250 g margarine
- 150 ml milk
- 1 tbsp. baking powder
- 4 tbsp. flour
Cooking method:
- Separate the egg yolks from the whites. We don’t need proteins for cooking, so you can use them to prepare other dishes: meringues, protein glaze, etc.
- Add sugar, salt, soda and melted margarine to the yolks. Grind all ingredients with yolks.
- After the whole mixture becomes homogeneous, pour milk into it and mix everything thoroughly.
- Sift the flour through one hundred and mix it with baking powder. Add the resulting mixture of flour and baking powder to the main mass a little at a time.
- Knead the dough, which should be elastic and stick well to your hands.
- Wrap the finished dough in film and place in the refrigerator for 30 minutes.
- After half an hour, the dough will be completely ready for baking the chicken.
Yeast dough for kurnik with mayonnaise
Connoisseurs of yeast baking can rejoice, since kurnik can even be made from yeast dough. The whole cooking process, of course, will take a little more time, but the result is worth all the effort and time spent.
Ingredients:
- 1 tbsp. water
- 25 g yeast
- 3 tsp Sahara
- 150 ml mayonnaise
- 1 pinch of salt
- 4 tbsp. flour
Cooking method:
- Heat the water slightly and dilute the yeast in it.
- Add 1 tsp to the yeast. sugar and flour. Leave the dough alone for 10-15 minutes.
- After a quarter of an hour, add mayonnaise, salt and the remaining granulated sugar to the dough. Mix well.
- In several approaches, add wheat flour to the dough.
- Place the container with the dough in an oven preheated to 30 degrees for 30-40 minutes.
- After the specified time, the dough will rise well, increase in volume, and it will be possible to prepare kurnik from it.
Now you know how to prepare dough for chicken. Bon appetit!
Chicken dough is much easier to prepare than many housewives think. The whole cooking process will not take much effort and time, unless, of course, we are talking about the yeast dough option. Despite the fact that today any dough can be bought in a store, I recommend that my readers at least once try to prepare such dough for chicken at home on their own. In order for all the cooking to go smoothly and without problems, I want to finally give you a few tips:
- In all the proposed recipes, ingredients such as butter and margarine can be replaced with one another, without any harm to the final result;
- Before adding to the dough, butter and margarine must be softened, or even better, melted in a saucepan;
- In order for the dough to breathe and the finished baked goods to be fluffy, do not forget to sift the wheat flour through a sieve;
- Before proceeding to the actual preparation of the chicken, the dough should lie in the refrigerator for half an hour;
- If you do not have cling film, then before putting it in the refrigerator, the ball of dough can be placed in a regular pan, having first greased it with a small amount of vegetable oil along the bottom and sides.
The recipe for kurnik with potatoes describes the preparation of the famous Russian cuisine pie, which is baked with chicken and potato filling. This potato chicken recipe does not involve traditional baking of pancakes for the pie. A quick recipe for kurnik with potatoes is simpler and requires less time to prepare the pie than a classic kurnik.
What products will you need to prepare chicken chicken with kefir:
For the test:
Kefir – 250 ml
Butter – 100 g
Wheat flour – 500 g
Soda – 1/4 teaspoon
Salt – 1/4 teaspoon
Granulated sugar - half a teaspoon
For filling:
Chicken fillet – 300-400 g
Potatoes – 2–3 pcs.
Onions – 1 pc.
Butter – 50 g
Salt - half a teaspoon
Ground black pepper – 1/4 teaspoon
How to cook a delicious kurnik with potatoes and chicken in the oven, step-by-step recipe:
Preparing the dough for chicken:
1. Melt butter on the stove.
2. Pour soda into kefir, add melted butter (or margarine). Mix.
3. Add sugar and salt.
4. Little by little, add sifted flour in parts (it may take less or about a kilogram) and knead the dough. The dough should not be tight, but it should not stick to your hands. Place the dough in a bag (cover with film) and leave at room temperature for about an hour and a half until it becomes more elastic.
Filling for chicken:
5. Rinse the chicken meat well and cut it on a board.
6. Peel and chop the onion.
7. Melt 40 g of butter in a frying pan. Add the chicken and lightly fry, stirring occasionally, over medium heat (5 minutes).
8. Add onion. Fry (simmer) the chicken with onions in oil until cooked (10 minutes).
9. Salt and pepper to taste.
10. Peel the potatoes and grate them on a coarse grater.
11. Mix potatoes with chicken and onions (if desired, you can not fry the onions, but add chopped raw ones).
12. Turn on the oven.
Divide the dough into two parts (approximately 1 to 2). Roll out one part (the larger one) into a layer approximately 0.75–1 cm thick.
13. Cover the pan with foil and grease with the remaining oil. Place the dough in a greased round pan, forming sides.
14. Spread the filling evenly.
15. Roll out the second part of the dough and cover the filling. Make a round hole in the middle.
16. Pinch the edges of the pie.
17. Place the pie in an oven preheated to 180°C for 40–60 minutes, bake the early ripening chicken with potatoes and chicken until golden brown. (You can, if desired, add a little hot water or broth into the hole on top of the pie during baking to make the filling juicier.) The finished cooled chicken can be greased with butter. Bon appetit everyone!
Kurniks are simple and complex, large or portioned pies with one or more fillings, one of which is necessarily meat.
Initially, such pies were filled with chicken; modern chefs prepare chicken pies stuffed with various meats.
But we will not deviate from tradition and will consider various options for preparing chicken chicken kefir.
Kurnik with kefir - general principles of preparation
Dough for kurniks prepared with kefir can be made unleavened or rich, yeast-based and even shortbread. It all depends on the type of cake being baked.
The classic version of kurnik is prepared from two types of dough. One goes into the base, and from the other into pancakes, which are later layered with various fillings.
For the test, you need to take kefir with the highest fat content and, preferably, not the freshest one.
To make the pie juicier, it is best to use chilled or fresh meat for the meat filling. It is used both raw and boiled. Cut into pieces or grind into minced meat.
In simple kurniks, eggs, potatoes, mushrooms or boiled cereals (rice, buckwheat) are often added to the main filling. In complex ones, based on a classic recipe, separate fillings are prepared. Subsequently, they are layered with pancakes.
“Lazy” kurnik with kefir in a slow cooker
Ingredients:
One and a half cups of flour;
Three fresh eggs;
200 ml fat mayonnaise;
Baking soda - a third of a small spoon;
3.2% kefir – 300 ml.
For the filling:
Half a kilo of chicken fillet;
Rice – 200 gr.;
Medium bulb.
Cooking method:
1. Mix quicklime soda with kefir. When it foams well and slightly increases in volume, add mayonnaise and eggs scrambled with salt.
2. Whisk the kefir mass well and, without ceasing to stir, add flour. Enter most of it first. Mix thoroughly and only then add the rest of the flour. Cover the bowl with the batter and set aside for half an hour.
3. Cut the peeled onion into smaller pieces, and cut the chicken into medium-sized, thin strips.
4. Rinse the sorted rice until clean. Fill it with drinking water and boil until half cooked. Strain the broth, discard the rice in a colander and rinse. Leave in a colander until all the water has drained.
5. Grease the cooking bowl with any fat and pour half of the kefir dough into it. Place chicken pieces on top of it and onions on top. Cover everything with a thin layer of rice and add salt to your taste. Season the filling with ground pepper and fill everything with the remaining dough.
6. On the control panel, set the “Baking” option to 80 minutes and turn on the multicooker. After the beep, open the lid, let the chicken pot cool slightly and remove the pie.
Yeast chicken on kefir with margarine
Ingredients:
Margarine “Creamy” – pack, 200 gr.;
A small pinch of baking soda;
Fresh egg;
A full glass of kefir;
Instant granulated yeast - teaspoon;
About three cups of white flour.
For the filling:
700 grams of chilled breast (fillet);
Two small onions.
Cooking method:
1. Melt the pieces of margarine in an enamel bowl over medium heat. To prepare the dough, it must not be hot, so it should be well cooled. You can leave the saucepan on the stove turned off or place it in a bowl of cold water.
2. Pour kefir into a separate container. Add quicklime soda, beaten egg and salt. Dissolve the yeast with warm water (100 ml) and pour the mixture into kefir. Add the cooled margarine and flour and knead into a soft, easy-to-handle dough. Cover the bowl with a cloth and place in a warm place for one hour. The volume of the dough will increase almost one and a half times.
3. Mix small pieces of chicken meat with chopped onion. Add salt and pepper to your taste and stir well. Let the chicken sit for half an hour.
4. Take a round baking dish, about 25 cm in diameter, and grease its bottom and sides with vegetable oil. Divide the dough in two, unequal parts and roll them into round layers. Place a larger circle in the mold so that its edges touch the sides. Place the filling and cover the top with a smaller circle. Secure the top and bottom layers together well along the edges with your fingers. Make a small hole in the center. Cover the pan tightly with foil or a lid of a suitable diameter.
5. Place the roasting pan with the chicken in the oven at 200 degrees and immediately reduce the heat to 160. Bake for 50 minutes.
6. Remove the lid from the finished pie and cover the pan with a towel. After 20 minutes, place the pie on a plate.
Kurnik on kefir with potatoes and mushrooms
Ingredients:
20% sour cream – 100 gr.;
400 gr. premium baking flour;
200 gr. unsalted natural butter;
100 ml kefir;
A third of a small spoon of baking soda.
For the filling:
Four medium potatoes;
150 gr. fresh mushrooms;
Head of white onion;
300 gr. white chicken meat.
Cooking method:
1. Combine sour cream with kefir and, stirring, add soda. Pour in the cooled melted butter and, stirring, add a third of the prepared flour and a teaspoon of salt.
2. Then gradually add flour, kneading the dough. Continue, focusing on sticking to your hands, until it stops. At the same time, the dough should remain soft and elastic.
3. Form the dough into a ball and place it, wrapped in film, in the refrigerator for a couple of hours.
4. Cut the onion into small half rings, finely chop the mushrooms. Fry the onion half rings in butter over low heat until transparent. Add the mushrooms and fry for another seven minutes, turning occasionally with a slotted spoon. Cool.
5. Cut the potatoes into centimeter cubes and the fillet into small pieces.
6. Take a springform pan or small roasting pan with high sides and moisten with vegetable oil.
7. Roll out most of the chilled dough. Calculate so that it covers the sides by at least 6 cm.
8. Place the dough in the mold and press it with your hands to the bottom and sides. Prick the entire surface evenly with a fork and lay out the filling in layers:
Half a potato;
Fillet pieces;
Mushrooms fried with onions;
Leftover potatoes.
9. The pie will be more juicy if you place pieces of butter on the potato layers.
10. Roll out the remaining piece of dough, cover the filling with it and mold the edges. Prick the surface evenly with a fork. Excess juice and steam will escape through these holes during baking.
11. Place the chicken in a hot oven and cook for 50–60 minutes at 200 degrees.
Pancake chicken with kefir
Ingredients:
One egg;
125 ml medium-fat, non-acidic kefir;
A full spoon of sugar;
Two 250 gram glasses of flour;
Lenten non-fragrant oil - 4 tbsp. l.
For the filling:
Two chicken legs;
Large onion;
Four chicken eggs;
300 gr. fresh medium-sized champignons;
250 gr. mild semi-hard cheese;
Three quarters cups of short grain rice.
Cooking method:
1. Mix kefir with quicklime soda (1 tsp), egg, sugar and salt. Dilute the mixture with 500 ml of drinking water, add all the measured flour and whisk until smooth. Pour in the oil and stir again until the oil is well dispersed.
2. Take a large thick frying pan and heat it well over medium heat. For the first pancake, grease the pan well with oil and bake thin pancakes (12–13 pieces).
3. Chop and fry the mushrooms along with finely chopped onions.
4. Boil the legs in salted water. Cool and remove the skin. Separate the meat from the bones and cut it into small, oblong pieces.
5. Boil the rice until about half done. Rinse and dry well in a sieve or colander.
6. Hard boil and chop the eggs.
7. Generously grease a round pan with mayonnaise and place a pancake on its bottom, coat it thickly with mayonnaise. Then take another pancake and place it on the side of the mold so that one edge hangs over it, and the other slightly touches the previously laid one. In the same way, lay out three more pancakes, coat each with mayonnaise. The pancakes should overlap each other well so that there are no gaps.
8. After this, place another pancake on the bottom and place mushrooms on it. Cover the mushroom layer with pancakes. It also needs to be greased with mayonnaise, and a layer of rice placed on top. Flatten it and press it down lightly with your hands.
9. Then put the pancake back in and grease it in the same way. Place the chicken on top of it and press down in the same way as the rice, cover with a pancake and brush with mayonnaise.
10. Place the last layer of eggs and cover the filling again. Grease and wrap the loosely hanging edges of the pancakes laid out on the sides onto the last pancake.
11. Sprinkle coarsely grated cheese on top of the pie and bake the chicken for 20 minutes at 180 degrees.
Small kurniki on kefir, with minced meat and potatoes
Ingredients:
Two and a half glasses of flour;
A spoon of table vinegar;
Half a kilo of minced chicken;
One fresh egg;
250 gram pack of margarine “For baking”.
For the filling:
One small potato;
Large onion head;
Cream margarine;
To taste: herbs, hand-ground pepper, table salt.
Cooking method:
1. Chop the margarine with a knife. In a 250 gram glass, beat the egg with vinegar. Add water and pour the mixture into the bowl with margarine. Knead, adding flour, a stiff dough and place it in the refrigerator for a quarter of an hour.
2. Place chopped onion in the minced chicken. Grate the potatoes on a medium grater and stir well. Pepper and add a little salt to your taste. Add chopped herbs if desired.
3. Roll out the dough and cut it into square pieces. Place a little filling on each, a small piece of margarine and seal the edges (like an envelope). You can give the workpiece a triangular shape.
4. Bake chicken chicken on a baking sheet at 180 degrees for half an hour.
Kurnik on kefir with buckwheat
Ingredients:
Butter “Peasant” butter – 75 grams;
450–500 grams of baking wheat flour;
Eggs – 2 pcs.;
Full-fat kefir – a full 250 gram glass;
Soda as a ripening agent - 0.5 tsp.
For the filling:
Buckwheat – 50 grams;
One pickled cucumber;
1 medium-sized onion;
600 grams of chicken.
Cooking method:
1. Rub the slightly frozen butter into the twice-sifted flour with a grater. Using your hands, rub everything into fine crumbs. Grind quickly, otherwise the butter will melt and the dough will lose the desired structure.
2. Add the egg, add salt, pour in all the kefir and quickly knead into a homogeneous soft dough. You can add flour little by little in excess of the specified amount, until the dough sticks to your hands.
3. Grease a bowl with vegetable oil, place the dough in it and, cover with a towel, put it in the refrigerator.
4. Pour boiling water over the sorted buckwheat. Let it boil and change the water. Boil the cereal until tender and cool well.
5. Lightly fry the coarsely grated cucumber and onion in butter. Add small pieces of chicken and continue to cook until browned.
6. Add buckwheat, season the filling with ground pepper, and salt to your taste. Stir gently and remove from heat.
7. Divide the dough into three parts. Roll one out into a large circle and place on a baking sheet lined with parchment. To prevent the cake from sticking to the paper, grease it with oil in advance.
8. Spread the filling onto the dough in an even layer. Form thin sausages from the remaining dough and lightly roll them into “ribbons”.
9. Carefully place the ribbons over the filling and intertwine them together using “basket weave”.
10. Cut off any excess dough and form low sides, gently gathering the dough around the entire circumference of the pie.
11. Dissolve the yolk with a small amount of water and brush the surface of the pie well with it.
12. Cook the chicken in the oven for 30 minutes at 220 degrees.
“Holiday chicken” on kefir with three different fillings
Ingredients:
2.5% kefir – 125 ml;
400 gr. white wheat flour;
Low fat sour cream – 1 tbsp. l.;
One egg;
1/2 tbsp. spoons of unrefined granulated sugar;
100 gr. butter, natural oil;
A teaspoon of ripper (soda);
10 ml 9% table vinegar.
For the filling:
Three chicken eggs;
A bunch of green onions;
150 gr. round grain rice;
700 gr. chilled chicken fillet;
Five tablespoons of sour cream 15%;
Onion – 1 head;
Four sprigs of fresh dill;
50 ml pure plant. oils;
400 gr. fresh champignons.
For pancakes:
Two eggs;
160 gr. wheat flour;
A tablespoon of oil;
1 tsp. evaporation salt;
Two large spoons of sugar.
Cooking method:
1. Wash the chicken meat, lower it in one piece into hot, salty water. Cook at low simmer for 10 minutes. Leave the fillet to cool, do not pour out the broth.
2. Finely chop the onion and fry in vegetable oil until the pieces are completely softened. Add the fillet cut into thin strips. Sprinkle with pepper and fine salt, simmer over low heat for 4 minutes.
3. Add sour cream and stir the filling. When the sour cream begins to boil, remove the pan from the heat and transfer the meat to a bowl.
4. Pour 300 ml of water into the pan. Let it boil and lightly salt it, place the rice in boiling water and cook for 10 minutes. Transfer the rice to a colander and cool well.
5. Chop the washed onion feathers into a separate bowl. Add rice and finely grate the boiled eggs. Add salt and mix all the ingredients of the second filling well.
6. Cut the mushrooms into medium-sized pieces and fry them in vegetable oil. Remove from heat as soon as they begin to brown. Transfer the third filling to a separate enamel container and cool.
7. Beat the eggs thoroughly (with a fork or whisk). Pour about a quarter glass of water into them and stir the mixture.
8. Add sugar, salt, add flour and beat well. The mass should be homogeneous, without lumps. Add 180 ml of water, oil and stir everything well.
9. Take a thick-walled frying pan of the same diameter as the pan for baking the chicken. Grease it with oil, heat it well and bake thin pancakes from the prepared dough.
10. The fillings and pancakes are prepared, now let’s start preparing the dough for the chicken. To do this, grind the butter cut into pieces into crumbs.
11. In a separate bowl, mix sour cream with kefir. Add soda slaked with vinegar, egg, sugar and salt and beat thoroughly, pour into flour crumbs. Quickly knead the elastic dough.
12. Place parchment paper on the bottom of the pan. Roll two thirds of the dough into a circle with a rolling pin and transfer the dough into the pan so that it reaches the edges.
13. Place a pancake on the bottom and rice filling on it. Then cover it with another pancake and add the meat filling. Do not level it, but, on the contrary, try to form a small mound of the filling in the center. At the edges the thickness of the layer should be 1.5 cm, and in the center 3 cm.
14. Place a pancake on top of the rice filling, place mushrooms on it and cover with the pancake as well.
15. Place a circle of rolled out remaining dough on top. Seal the edges with your fingers and decorate the top of the chicken with a “braid” of dough. Make a small hole in the center.
16. Brush the top with beaten yolk and place the roasting pan in an oven preheated to 200 degrees.
17. After 15 minutes, remove the pie. Pour 100 ml of the reserved chicken broth into the hole, cover with cooking foil and put back in the oven for half an hour.
Kurnik with kefir - cooking tricks and useful tips
To ensure that the chicken chickens rise and bake well, place the products only in a well-heated oven.
Cover the pan in which large complex pies are baked with a lid or foil. This way the top of the pie won't burn.
In closed chicken pots, be sure to leave a hole at the top or pierce the cake (its top layer) in several places with a fork. In complex pies, you can always add broth through such a hole for juiciness. For regular closed ones, excess juice and steam will escape through it. This will prevent the dough from becoming soggy in the pie.
Kurnik is a traditional Russian pie that has maintained its popularity over time. There are many ways to prepare this truly royal pie, and they differ both in variations of the filling and in the type of dough used. Some prepare kurnik from puff pastry or yeast dough, using several types of fillings separated by pancakes, while others prefer a simpler version and prepare it from unleavened dough. Today we will look at options for preparing dough for kurnik with kefir. It turns out to be delicate in taste, airy, very easy to prepare and does not require special culinary skills.
How to make dough for kurnik with kefir - recipe
- kefir 3.2% fat – 250 ml;
- cream margarine – 250 g;
- salt – 1/2 teaspoon;
- soda – 1/2 teaspoon;
- vinegar 9% – 1 teaspoon;
- wheat flour.
Mix kefir with a fat content of 3.2% or more with soda, quenched with vinegar, salt, melted and cooled margarine and mix well. Now add sifted wheat flour little by little and make a soft, but not sticky dough.
We wrap it in cling film and place it in a quiet place at room temperature for one and a half to two hours. After the time has passed, the dough for chicken kefir is completely ready, you can begin to form the pie.
Recipe for kurnik dough with kefir and eggs
- kefir 3.2% – 250 ml;
- butter – 150 g;
- eggs – 1-2 pcs.;
- salt – 10 g;
- soda – 10 g;
- vinegar – 10 ml;
- granulated sugar – 35 g;
- wheat flour - 700 g or how much the dough will take.
Beat eggs with granulated sugar until light and fluffy, add salt, baking soda, melted butter, add kefir and mix. Now add sifted flour in small portions and make a soft dough. We wrap it in cling film, place it in a bowl and place it in the refrigerator for a couple of hours to mature. After the time has passed, we begin to form the product.
We offer the most common recipe for making kurnik from this dough.
Kurnik with potatoes made from kefir dough in the oven
- kefir dough;
- chicken meat (pulp) – 450 g;
- potato tuber – 700 g;
- onion – 120 g;
- butter – 75 g;
- ground black pepper - to taste;
- salt - to taste;
- egg – 1 pc.;
- spices of your choice - to taste.
Let's prepare the kefir dough, using one of the above recipes as a basis, and while it sits, prepare all the ingredients for the filling. Wash the chicken meat, dry it thoroughly with a paper towel and cut into small slices. Remove skins from potatoes and cut into small cubes. Peel the onions and chop them into small cubes.
When the dough is ready, divide it into two parts, roll one out and place it in a greased baking dish. Place potato cubes on the bottom, after salting them, peppering them and seasoning them with spices. Then distribute the chicken meat with onions. Don't forget to season it with salt, pepper and spices. Place pieces of butter on top and cover with a second layer, rolled out to the desired size. We seal the kurnik very carefully, closing the two layers together and tucking the edges, coat the top of the pie with beaten egg and make a small hole on top to allow steam to escape.
Place the dish in an oven preheated to 170 degrees for about one hour or until cooked and golden brown. Cooking times may vary depending on the capabilities of your oven.
womanadvice.ru
Kurnik on kefir
I’ll tell you how to cook kurnik with kefir, tasty and satisfying. It's even tastier than you think! It just melts in your mouth. Nourishing, tender and hot, incredibly aromatic, you will definitely love it! I recommend!
INGREDIENTS
- Kefir 250 Gram
- Flour 300 grams
- Butter 250 grams
- Chicken 500 grams
- Potatoes 4 pieces
- Onion 5 pieces
- Soda 0.5 teaspoons
- Salt 1 To taste
1. Let's make the dough: dissolve soda and salt in kefir, wait until bubbles appear. This means the soda has reacted. Add melted butter and begin to add flour little by little. Mix thoroughly.
2. Peel the potatoes, wash the chicken, and cut these ingredients into small cubes. We combine them, not forgetting about the spices and chopped onions. Let's mix.
3. Roll out the dough and form the sides. We spread the filling, and from the rest of the dough we make a “top”. If desired, we decorate it with patterns, laying them out from the dough. Leave a hole in the center so that excess liquid from the filling can evaporate.
4. Bake the chicken at 200 degrees until golden brown for about an hour.
5. And this is how beautiful it will turn out! Bon appetit!
povar.ru
Kurnik on kefir
Amaze your guests and loved ones by preparing a delicious kefir chicken for the festive table. Today I will tell you all the secrets of making this delicious pie according to the classic recipe. I’m sure yours will turn out no less tender and fragrant. We will make the dough for kurnik according to a popular recipe using kefir and butter or margarine (optional).
Before we cook the chicken, we need to make all the fillings for the pie. For the first filling, boil the chicken fillet until half cooked. Let's wash it and remove films and grease. To preserve the juiciness of the meat, lower it into already boiling water.
This will seal the top layer of the meat and prevent the juices from leaking out of the meat while cooking. We will boil the meat in one piece for 10 minutes. Then remove it from the broth and cool completely. We won’t pour out the broth; it will be useful for our recipe later. While the fillet is cooling, let's start with the onions. Peel the onion and cut it into small cubes.
Pour some refined sunflower oil into a non-stick frying pan. When it warms up, put the chopped onion in it. Stirring occasionally, fry the onion until transparent. It is important that the onion becomes soft and does not crunch on your teeth.
Cut the chicken fillet, cooled to room temperature, into medium-sized cubes.
Add the chopped chicken to the fried onions and mix. Sprinkle the mixture with ground black pepper and fine salt. We will simmer the ingredients over low heat for 3-4 minutes, as required by the recipe.
Then add 5 tablespoons of sour cream to the mixture and mix. Sour cream will bind all the ingredients and make our filling tender and juicy.
When the sour cream boils, add finely chopped dill to the filling, stir and remove the pan from the heat.
The chicken filling is ready.
Now let's prepare the second filling. To do this, rinse the rice thoroughly, changing the water several times. Pour purified water into the pan in a ratio of 1:2, that is, 300 ml and put it on the fire. When the water boils, add a little salt and pour the washed rice into the pan. Boil it for 10 minutes covered over low heat until it is half cooked. Thanks to the fact that we added the cereal to boiling water, the starch will remain inside the rice, it will turn out viscous, and the filling will not crumble. Let the rice cool to room temperature.
While the rice is cooking, wash three chicken eggs and boil them for 7-8 minutes after boiling. Then cool the boiled eggs in cold water and peel them. Grate the eggs on a fine grater. Thanks to this, the rice filling will become creamy, homogeneous and will not spill out of the finished piece of chicken.
Mix cooled rice and grated boiled eggs.
According to the recipe, wash and finely chop the green onion feathers.
Add it to the filling, add a little salt and mix all the ingredients.
Let's wash and clean the champignons. Cut the mushrooms into medium-sized pieces, as required by the step-by-step recipe.
Pour a tablespoon of refined oil into the frying pan and wait until it warms up. Then put the mushrooms in it and, stirring, fry them until half cooked. The champignons should be slightly golden, but still remain elastic. Season them with salt and pepper. Fry the mushrooms over medium heat for 5 minutes and remove from the stove. Now they also need to be cooled to room temperature.
To ensure that the pancakes inside the chicken pot retain their shape, we will cook them in water. Thanks to this, the pancakes will turn out denser, will not tear and will hold the filling well. To prepare a classic kurnik, we need 4 pancakes. I usually make twice as much batter in case the pancake breaks. In addition, you need to try a few pancakes thoroughly so that the kefir chicken is sure to be a success. For the pancake dough, beat two eggs into a deep bowl.
Using a whisk, beat them thoroughly.
Then add a little water to them (about ¼ cup) and mix the mixture again.
Then add sifted wheat flour, granulated sugar and a little salt. Mix the mixture with a whisk until all the lumps disappear.
Then pour in the remaining milk, a spoonful of vegetable oil and mix the dough. Due to the fact that the milk was introduced in parts, the dough is homogeneous.
According to the recipe, let the finished dough rest for 10-15 minutes.
To bake pancakes, it is advisable to use a frying pan of the same diameter as the baking pan. Then the pancakes will completely cover the fillings, and they will not mix. Before baking the first pancake, grease a non-stick frying pan with a pastry brush dipped in sunflower oil. Pour half a ladle of dough into the pan. Rotating the pan in a circular motion, distribute the dough around its perimeter.
When the pancake is fried on one side, carefully turn it over to the other, helping yourself with a spatula. We will bake the pancakes over medium heat until done. Place the finished pancakes in a stack on a plate and cover with a towel to prevent them from drying out.
Sift the wheat flour into a deep, dry bowl to saturate it with oxygen.
According to the recipe, cut the chilled butter into small cubes and add it to the sifted flour.
Using your hands or a fork, rub the flour and butter until fine crumbs form.
In a separate bowl, mix room temperature kefir with a chicken egg.
Add a tablespoon of full-fat sour cream to the mixture (I use sour cream with a fat content of 20%). The classic pie recipe does not contain this ingredient, but I always add it to make the dough tastier and more elastic. Next, add a little salt and sugar to the resulting mixture.
Whisk everything until smooth. There is no need to beat the mass too long and hard, the main thing is that all the components are mixed.
Let's extinguish the baking soda with vinegar and add it to the mixture of kefir and eggs. Mix the ingredients and pour them into the wheat flour and butter crumble.
Knead a soft and elastic dough, kneading it until smooth for 8-10 minutes. You may need more flour. If necessary, you can add it to the dough so that it does not stick to your hands.
Cut off ⅔ of the finished dough. This will be the base of our pie. Roll out the dough into a circle with a diameter of 35 cm and a thickness of 5 mm.
Line the bottom of a springform metal baking pan with parchment. We will not grease the pan with oil, since the dough already contains a sufficient amount of fat. According to the recipe, place the rolled out dough on the bottom of the mold so that it reaches the edges of the mold. These will be the sides of our pie.
Place one pancake on the dough. It will not let in the hot juices that form from the filling during baking, so the dough will not be wet and will bake well.
Place the least juicy filling on top of the pancake - a mixture of rice and boiled eggs. Pack the filling tightly so that the layer is even and dense.
Now let's cover the egg-rice filling with the second pancake. Place the chicken filling on top of the pancake, forming a mound. In the center the layer should be thicker - 3-3.5 cm, and thinner at the edges - 1.5-2 cm.
Cover the filling with the pancake again.
Place the last filling of fried champignons on top. Distribute the mushrooms in an even layer.
Roll out the second part and cut out a circle of the same diameter as the baking dish (mine is 22 cm). Cover the pie with the rolled out dough and pinch the edges, forming a beautiful braid. We'll make a small hole in the center so that the steam has somewhere to escape during cooking. From the remaining dough we will form decorations for the chicken pot.
Brush the finished chicken with whipped yolk to make the pie golden brown.
Place the pan with the chicken on a baking sheet and put it in the oven for 20-25 minutes. We will bake it at 220 degrees. After 10 minutes, remove the chicken from the oven, pour 100 ml of chicken broth into the hole in the center and cover it with foil so that the top does not brown too much.
Carefully remove the finished pie from the oven, cover with a towel and cool. Then remove the baked goods from the mold.
Kurnik with chicken, rice and mushrooms is traditionally served warm.
vkusno-i-prosto.ru
Kurnik dough - a modern interpretation of an ancient Russian pie
The dough for kurnik can be made unleavened, flaky, or sandy, because the main thing in this pie is the filling.
Kurnik is an old Russian pie, the pinnacle of culinary art with a long history. During the time of Ivan the Terrible, kurnik was served at the royal table on especially solemn occasions, and then for centuries it was a mandatory treat at the wedding table.
Kurnik of our ancestors was a tall closed pie made of unleavened pastry with a complex puff filling - chicken meat, porridge, mushrooms, eggs, thick milk sauce. The preparation took a long time. The pancakes were layered with different fillings. The pie was baked in a Russian oven on birch logs. Served with thick milk sauce. The dish is truly royal. It was simply impossible not to like it.
Modern chicken pies are prepared using a simplified version. Buckwheat and millet are replaced by rice or potatoes with onions, fewer layers of filling are used, and different types of dough are used. Kurniks made from yeast, puff pastry or shortbread dough turn out just as good. How to prepare delicious dough for chicken will be discussed below.
Simple dough for kurnik with kefir
Photo No. 1. Recipe for a delicious simple dough for kurnik with kefir
The simplest dough for chicken is made with kefir. It is prepared quickly and easily, it turns out soft, and does not lose its taste if it sits in the refrigerator for some time.
Recipe ingredients:
- flour 500 g.
- eggs 2 pcs.
- kefir 250 ml.
- margarine 100 g.
- salt 1 teaspoon
- sugar 2 teaspoons
Method for preparing dough for kurnik with kefir:
- Melt the margarine. Let it cool a little.
- Whisk the eggs. Add margarine, salt, sugar. Gradually adding flour, knead into a soft dough. Wrap the dough in a plastic bag and put it in the refrigerator.
- Can be used after an hour. Or store in the refrigerator for 2-3 days without deteriorating in taste.
Crumbly dough for kurnik with mayonnaise
An interesting recipe for crumbly dough with mayonnaise will appeal to those who love kurnik with thin dough. The dough resembles shortbread, but is softer and more elastic. It is easy to work with, it does not stick to your hands, rolls out thinly, and does not tear.
Recipe ingredients:
- mayonnaise ½ cup
- water ½ cup
- vegetable oil 3 tbsp. spoons
- flour 400 g.
- salt to taste
- Mix water and mayonnaise until smooth. Add salt and vegetable oil. Stir again.
- Gradually add sifted flour. Knead soft, elastic dough.
Butter dough for chicken with sour cream
Photo No. 3. Recipe for kurnik dough with sour cream
Butter dough for kurnik is considered classic. It is tender, plastic, does not tear and retains the shape of the shaped decorations well, because initially the kurnik was a festive pie, so it was decorated richly and variedly.
Recipe ingredients:
- wheat flour 600 g.
- eggs 3 pcs.
- milk 150 ml.
- sour cream 5 tbsp. spoons
- salt, soda, sugar 1 teaspoon each
Method for preparing dough for kurnik with sour cream:
- First remove the milk and sour cream from the refrigerator.
- Beat eggs with salt and sugar. Add sour cream, soda and milk. Stir. Gradually stir in flour. The dough should not be too tough, but also not stick to your hands. Not all flour may be needed.
- Cover the lump of dough with a towel and let it stand for 20 minutes, after which you can start preparing the chicken.
Shortbread dough for chicken with margarine
Sand pestle makes delicious portioned chicken like in the photo - small pies with chicken meat, cereals, mushrooms and vegetables. Eating such pies is more convenient. You can put them in your child's school or take them with you on a picnic.
Recipe ingredients:
- flour 3-4 cups
- margarine 1 pack (250 g)
- sour cream 250 ml.
- baking powder 1 teaspoon
- salt to taste
- Melt the margarine. Let it cool a little. Mix margarine with sour cream.
- Sift the flour. Mix it with baking powder. Gradually adding flour to the mixture of sour cream and margarine, knead a plastic dough. Place it in the refrigerator for 1 hour.
Puff pastry for kurnik with margarine
Kurnik for everyone can be baked from puff pastry. It’s easier to buy ready-made frozen puff pastry, defrost it and use it for baking. We recommend making puff pastry at home.
Recipe ingredients:
- flour 4 cups
- margarine 400 g.
- cold water 200 ml.
- eggs 2 pcs.
- vinegar 9% ½ tbsp. spoons
- salt ½ teaspoon
Method for preparing dough for kurnik with margarine:
- Sift 3 cups of flour onto a work surface. Leave one glass. Make a slide. Make a funnel in the center of the slide. Beat eggs, pour in cold water, vinegar, add salt. Knead soft dough. It should not stick to your hands.
- Mix softened margarine in a bowl with ½ cup flour.
- Roll out the dough into a layer. Place margarine in the center. Fold the layer into an envelope, tucking the ends inward. Roll out again into a layer. Repeat the procedure 3-4 times. Between rolling out, place the dough in the refrigerator for 30-40 minutes. The finished dough can be frozen and used as needed.
- Sift the flour before preparing the dough. The flour is saturated with oxygen, so the finished product comes out soft and airy.
- The taste of chicken improves if it is prepared from quality ingredients. Instead of margarine, take high-quality butter, and instead of store-bought sour cream, use homemade sour cream. The taste of the chicken will be incomparably better.
- Shortbread, puff pastry, kefir dough can be made in advance and stored in the refrigerator.
- Before rolling out, divide the dough into 2 parts. Less dough goes into the base of the chicken pot (1/3 part). Leave most of it for the top of the pie so that you can easily cover the filling and seal the edges.
- Brush the top of the chicken pot with egg yolk. The finished dish will be shiny and appetizing.
fabfood.ru
Meat pies are everyone's favorite. And kurnik is the most popular of all. It will be an addition to any table or suitable as a snack. You will learn how to make dough for kurnik with kefir in a variety of ways from this article.
As a rule, most housewives use this recipe in the classic version.
Let's take for it:
- ¼ l kefir;
- a pack of butter (180g);
- 650 g premium flour;
- 0.5 tsp. salt and the same amount of soda.
The dough is easy to prepare.
- Take a convenient tall container and pour cold kefir into it. Then add soda and mix the mixture thoroughly. Then add salt.
- First melt the butter in the microwave, cool and pour into a common bowl, stirring everything thoroughly again.
- The flour is poured in gradually. Don't forget to sift it first. This allows you to saturate it with oxygen, resulting in an airy dough.
- When the mass is so thick that it begins to stick to the spoon, prepare a place on the table and place the dough on a surface dusted with flour. Add flour and continue kneading.
- Do not knead very “stubborn” dough. It is important that it is soft to the touch, but does not blur, but rolls into a ball. Wrap it in film and put it in the cold for an hour.
With added margarine
Margarine is the most convenient fat for baking. It is not expensive, and the product with its addition turns out incredibly tasty.
It is better to use full-fat margarine to prepare the dough. This indicator is easy to check. It is enough to press on a piece, and if it kneads without effort, then its fat content is low.
In this recipe we use the following ingredients:
- ½ kg flour;
- 2 eggs;
- ¼ l kefir;
- 150 g margarine;
- 1 tsp. salt and 2 tsp. Sahara.
Algorithm of actions:
- Melt margarine in any convenient way.
- In a separate bowl, beat the eggs, add salt, crush them with sugar and pour margarine.
- When all the ingredients except the flour are placed in the bowl, it's time to start kneading the dough. Be sure to sift even the highest quality flour and only then gradually add it to the container. Along the way, we stir the composition all the time.
- The dough should be soft. Place the bun in a bag and let it stabilize for a couple of hours in a cool place.
Sand baking base
Shortbread dough goes well with any savory pastry. Therefore, consider it among the best recipes for chicken dough.
Let's prepare for it:
- 0.7 kg flour;
- 100g margarine;
- ½ l kefir;
- 1 egg;
- ½ tsp. soda;
- salt, sugar to taste.
Algorithm of actions:
- Add kefir, egg and soda to the melted margarine. Add a little sugar and salt and then mix everything well. Melted margarine must cool before being used in the dough.
- After that, we begin to add the sifted flour gradually, in small portions. Knead the dough until it stops sticking to your hands, but has not yet hardened. Like, for example, dough for dumplings.
- After kneading is completed, place the resulting chicken base in the refrigerator for half an hour.
The dough made with kefir and margarine always turns out crumbly and very tasty!
Crumbly dough for kurnik with kefir
The composition of this dough is very similar to shortbread.
To prepare it we will prepare:
- 1 tbsp. kefir;
- 150 g butter;
- 2 eggs;
- salt;
- 0.5 tsp. soda and vinegar to extinguish it;
- Art. l. Sahara;
- 0.7 kg flour.
Algorithm of actions:
- Beat the eggs in a bowl, add sugar and mix well with a whisk until a slight foam appears. Add salt and soda, slaked with vinegar.
- Melt the butter separately and only then add it to the egg mixture.
- Add kefir to the same container and mix everything well again.
- Now you can sift the flour and start adding it to the dough, stirring at the same time. When the composition becomes homogeneous and elastic, you can put it on the table and continue stirring.
- Place the finished dough in a bag and place it in the refrigerator for two hours.
The crumbly dough of the prepared kurnik will simply melt in your mouth and everyone will like it without exception.
Cooking with sour cream
Sour cream may well become a substitute for kefir. This is also a dairy product, and using it makes the dough really tender.
To prepare it, let's take:
- margarine – ¼ kg;
- sour cream – ¼ l;
- kefir – 2 tbsp. l.;
- flour – 1 kg;
- salt;
- ripper - 1 sachet.
Algorithm of actions:
- Take a deep bowl and measure 3.5 tbsp into it. flour.
- Sprinkle salt and ripper there. If the bag contains 10 g of powder, then use half. Mix everything thoroughly.
- Add all the margarine at once. The most convenient way is to grate it into flour and then rub it with your hands.
- All is ready? Great! Add sour cream and kefir to the resulting crumbs, mix everything again.
- Now you can add flour. The dough should not be very tight. It is enough to knead it so that it does not spread, but rolls out comfortably.
- After kneading, wrap it in film and leave it in the refrigerator for an hour.
No added yeast
Making dough for kurnik is very simple and requires no yeast at all.
For this we need:
- 2 tbsp. flour;
- 150 ml kefir;
- full art. l. sour cream;
- 1 egg;
- 80 g butter;
- 3 g ripper;
- salt.
Algorithm of actions:
- The flour is sifted in advance into a deep bowl and mixed with salt and baking powder.
- Making a small hole in the center of the flour mound, break the egg into it.
- Mix everything well and start adding oil. It is best to grate it on a fine grater and then mix it with flour with your hands, rubbing between your palms.
- Add sour cream, stir and pour in kefir. The latter is best added a little at a time, constantly stirring the dough and turning it into a homogeneous “bun”.
- When the mixture thickens, transfer it to the table and continue stirring with your hands. The dough should be soft to the touch.
We leave the workpiece in the refrigerator for an hour on average.
Batter for kurnik with kefir
This dough is also called lazy, because it is prepared in no time and does not take much effort.
To complete the recipe you will need:
- 1/5 liter of kefir and the same amount of mayonnaise;
- 1.5 tbsp. flour;
- 2 eggs;
- soda quenched with vinegar;
- salt.
To prepare a pie using this dough, first prepare the filling. Usually this is chicken meat, onions and potatoes.
We cut everything into small pieces (you can use onions in rings and potatoes in circles). Place the filling in a deep pan and place in a preheated oven.
Next we make the dough:
- Beat eggs in a deep bowl.
- Add kefir and mayonnaise there.
- Everything is mixed well, after which salt and slaked soda are added.
- Only then do we start adding flour, which must be sifted in advance.
- The result is a dough similar to that of pancakes – not too thick and at the same time not runny.
We take out the mold with the filling, let it cool and only then fill it with dough. Place the chicken in the oven and continue baking for 40 minutes. Done!
