Kurnik original recipe. Good dough for chicken is the key to a delicious pie. Various recipes for yeast, puff pastry, kefir, sour cream, margarine. Tender chicken according to grandma's recipe. Step by step recipe

For the test:

• 1 glass of milk;
• 25 g live yeast;
• 1 tablespoon sugar;
• 500 g flour;
• 100 g butter;
• 1 egg;
• ¹⁄₂ teaspoon salt;
• 1 egg yolk to brush the cake.

For the chicken filling:

• 2 chicken fillets;
• salt - to taste;
• 1 bay leaf;
• 1 bunch of parsley;
• 1 bunch of dill;
• ground black pepper - to taste.

For the mushroom filling:

• 300 g mushrooms;
• 1–2 onions;
• salt, ground black pepper - to taste.

For the rice and egg filling:

• 1 cup rice;
• 2 glasses of water;
• salt - to taste;
• 3 eggs;
• a bunch of green onions;
• ground black pepper - to taste;
• 50 ml heavy cream or sour cream.

Preparation

Then do the dough. Heat the milk until it is slightly warm, but not hot. Crumble the yeast into a separate bowl, pour in half the milk and stir until there are no lumps. Add sugar and 2-3 tablespoons of sifted flour, mix again. Place in a warm place for 15–20 minutes to allow the dough to rise.

Melt the butter. Sift the remaining flour into a separate bowl, make a well in the middle, add the egg there, add salt and mix. Then pour in the milk and melted butter. Mix again and add the dough. Use a spoon until the dough allows it.

Then transfer the workpiece to the table and knead with your hands. You can add a little flour so that the mass does not stick. Smooth and elastic dough, place the dough in a bowl, cover with a towel and put in a warm place for 1-1.5 hours until it doubles in size.

Chicken in water with salt and bay leaves. Cool the finished meat and tear it into pieces. Add chopped herbs, salt, pepper and a little broth to it, stir and cover with a lid.

Chop the mushrooms into small pieces and sauté in hot oil until they are doubled in size. Remove from heat and transfer to a bowl. Cut the onion into small cubes and fry in the same pan until golden brown. Add mushrooms, salt and pepper.

Boil the rice in salted water and cool. Boil, peel and cut into small pieces. Combine with cooled cereal, chopped herbs, salt, pepper, cream or sour cream.

Divide the dough into two unequal parts: one should be about one and a half times larger than the other. Roll out the small part so that it is a couple of centimeters larger than the pancakes.

You can leave a few more centimeters if you want to decorate the edges of the cake with wicker elements.

Place parchment paper on a baking sheet, grease it with oil and cover with the rolled out dough. Now assemble the pie: pancake - chicken - pancake - rice with eggs - pancake - mushrooms. Repeat to make a slide.

Roll out a large piece of dough and carefully cover the chicken pot. Nicely join the edges to the bottom layer.

You can use scraps of dough to make decorations.

Cut a small hole in the center to allow steam to escape. Brush the pie with yolk.

Place the chicken in an oven preheated to 180°C and bake for 30–40 minutes. When the pie is browned, take it out and serve.

jamieoliver.com

Ingredients

For the test:

• 125 g butter;
• 125 g cream cheese;
• 2 eggs;
• 200 g flour;
• 2 teaspoons baking powder;
• 1 teaspoon salt.

For the chicken and mushroom filling:

• 500 g chicken fillet;
• 2 cloves of garlic;
• 2 onions;
• 400 g champignons;
• 2 tablespoons olive oil;
• 1 heaped tablespoon of flour;
• 200 ml heavy cream;
• ¹⁄₂ bunch of parsley;
• ¹⁄₂ lemon;
• 1 nutmeg.

For the rice filling:

• 200 g rice;
• 500 ml chicken broth.

For the egg filling:

• 4 eggs;
• bunch of dill.

Preparation

Beat butter, cream cheese and 1 yolk. In a separate bowl, combine flour, baking powder and salt and gradually add to butter-cheese mixture. Knead the dough, wrap it in cling film and put it in the refrigerator for half an hour.

Boil the chicken, do not discard the broth. Finely chop the onion and mushrooms. Sauté garlic and onion in hot oil for about 5 minutes. Add mushrooms and fry for another 5 minutes. Add flour, cream and 250 ml chicken broth and mix well. Bring to a boil. Reduce heat and let mixture thicken.

Add finely chopped parsley, the juice of half a lemon and a little grated nutmeg into the sauce. Next, throw the chicken pieces into the pan.

Boil the rice in the chicken broth: first bring to a boil, then reduce the heat and simmer for another 15 minutes until the grains absorb the liquid. Remove from heat and fluff the cereal a little with a fork.

Finely chop the boiled eggs and dill and mix well in a separate bowl.

Take a mold with a diameter of approximately 24 cm. Lightly grease it with oil and place ¹⁄₃ of rice on the bottom. Spread ½ chicken and ½ egg filling on top. Repeat the layers so that the rice is on top.

Roll out the dough, cut out a circle slightly larger than the diameter of the pan and seal the pie. Make a hole in the center. Make decorations from scraps. Beat the egg and brush the kurnik.

Bake it in an oven preheated to 180°C for 25–30 minutes.

russianfood.com

Ingredients

• 8–10 pancakes.

For the test:

• 300–350 g flour;
• salt - to taste;
• 60 g butter;
• 50 g sour cream;
• 50 g mayonnaise;
• 60 ml milk;
• 1 egg - brush the pie.

For filling:

• 300 g chicken fillet;
• 1 onion;
• vegetable oil - to taste;
• 200 g mushrooms;
• 1 egg;
• salt, ground black pepper - to taste;
• 2 potatoes;
• a bunch of greenery.

Preparation

Bake pancakes.

Now do the dough. Sift the flour into a separate bowl and add salt. Cut the cold butter into pieces, add to the flour and grind into crumbs.

In a separate container, combine sour cream and milk. Gently fold the mixture into the flour and knead into a soft dough. Place it in a plastic bag or wrap it in cling film and put it in the refrigerator for half an hour.

Chop the chicken and onion and fry in a preheated frying pan with vegetable oil. Chop and fry the mushrooms separately. Combine them with chicken and puree in a blender. Add the egg, salt, pepper and beat.

Peel the potatoes, cut into small cubes and add to the chicken-mushroom mixture. Sprinkle with chopped herbs.

Divide the dough into two unequal parts. Roll out the smaller one not too thin. Place parchment paper on a baking sheet, and place a layer of dough and several layers of filling and pancakes on top. The last layer should be the filling.

Roll out the second part of the dough, cover the pie and secure. Make a hole in the center, decorate the chicken pot and brush with egg.

Place the pie in an oven preheated to 180°C for 40 minutes.

povarenok.ru

Ingredients

For the test:

• 3 eggs;
• 1 glass of sour cream or mayonnaise;
• 1 glass of water;
• 450 g flour;
• salt - to taste.

For filling:

• 200 g chicken fillet;
• 100 g mushrooms;
• 1–2 onions;
• 1 large potato;
• greens (parsley, dill, green onions) - to taste.

Preparation

Beat the eggs and mix them well with sour cream or mayonnaise and water. Gradually add the sifted flour so that no lumps form. Add salt and stir until smooth. The dough will be liquid.

Cut the chicken into small pieces, the mushrooms into slices, and the onion into rings. Grate the peeled potatoes on a coarse grater. Salt and pepper the chicken.

Line the pan with parchment and grease it with oil. Pour in half the dough. Distribute the chicken pieces, followed by the onion rings, then the mushrooms. Add salt and pepper. Add grated potatoes. Pour in the remaining batter.

Place the pie in the oven preheated to 180°C for 45–60 minutes and bake until golden brown.

wikipedia.org/Off-shell

Ingredients

• 8–10 pancakes.

For the chicken filling:

• 4 chicken thighs;
• salt - to taste;
• 100 g cheese;
• greens - to taste;
• black pepper - to taste.

For the test:

• 200 g butter;
• 200 g sour cream;
• 1 egg;
• ½ teaspoon salt;
• 1 teaspoon;
• 450–550 g flour;
• 1 egg yolk - brush the pie.

For the mushroom filling:

• 350 g mushrooms;
• 2 onions;
• vegetable oil - to taste;

For the rice and egg filling:

• 100 g rice;
• 1 egg;
• 25 g butter;
• salt, black pepper - to taste.

Preparation

Bake pancakes.

Boil the chicken in salted water. Do not pour out the broth, you will need it at the very end. Peel off the skin, remove the bones and finely chop the meat. Grate the cheese on a coarse grater and combine with chicken, chopped herbs, salt and pepper.

Now do the dough. Melt the butter. Add sour cream, egg, salt to it and mix well. Combine baking powder with flour and gradually add to the butter mixture. Knead soft dough. When it stops sticking to your hands, pack it in a plastic bag or food bag and put it in the refrigerator for half an hour.

Cut the mushrooms and onions into small cubes. Add vegetable oil to a heated frying pan, add the onion and sauté until golden brown. Add the mushrooms and continue to cook, stirring, until all the liquid has evaporated. Season with salt and pepper.

Boil the rice and rinse it under running water. Cut the hard-boiled eggs into small pieces. Combine them with rice, melted butter, salt and pepper.

Take out the dough, sprinkle the table with flour and knead again. If you are making pie decorations, cut off a small piece and set it aside in the refrigerator.

Divide the dough into two parts. Roll one into a layer approximately 5 mm thick. Cover the pan with parchment and lay out the dough. Now assemble the chicken: pancake - chicken with cheese - pancake - rice with egg - pancake - mushrooms. Repeat layers.

Roll out the other half of the dough and cover the pie. Secure the edges as if weaving them into a rope. Decorate the kurnik with scraps of dough, brush with yolk and make a hole in the center.

Place the baking sheet in an oven preheated to 190°C for half an hour. Take out the chicken pot and pour 30-35 ml of chicken broth into the hole.

Place the pie back in the oven for 15-20 minutes.

Ingredients

For the test:

• 2 egg yolks;
• 200 g margarine;
• 200 g sour cream;
• a pinch of salt;
• ½ teaspoon sugar;
• 1 packet of baking powder;
• 2-3 cups flour.

For filling:

• 300–400 g chicken fillet;
• salt, black pepper - to taste;
• 1 onion;
• 400–500 g potatoes;
• a few pieces of butter - optional.

Preparation

Combine the yolks with margarine. Add sour cream, salt, sugar, baking powder and mix. Gently fold in the sifted flour. When the dough becomes difficult to stir with a spoon, transfer it to a floured table. Knead the mixture with your hands until it stops sticking. Wrap the soft and elastic dough in cling film and put it in the refrigerator for half an hour.

Cut the chicken into small pieces, add salt, pepper and chopped onion. Chop the potatoes into slices or grate them on a coarse grater and add salt.

Divide the dough into two unequal parts. Set aside the smaller one and roll out the larger one not too thin.

Place the rolled out dough on a greased baking sheet. Distribute potatoes and chicken with onions on top. You can add a few pieces of butter to make the filling more tender.

Roll out the second part of the dough and cover the pie with it. Pin and decorate the edges beautifully. Cut a hole in the middle.

Place the pie in a preheated oven at 180°C for 20 minutes. Then take it out, pour 50 ml of water into the hole, put it back in the oven and bake until golden brown.

povarenok.ru

Ingredients

• 8–10 pancakes;
• 500 g yeast dough.

For the chicken filling:

• 1 chicken breast;
• 1 tablespoon of flour (without a slide);
• 225 ml milk;
• salt, herbs - to taste.

For the rice and egg filling:

• 100 g rice;
• 3 eggs;
• butter - to taste;
• green onions, salt - to taste.

For the mushroom filling:

• 300 g mushrooms;
• 1 onion;
• vegetable oil - to taste;
• salt - to taste.

Preparation

Bake pancakes.

Boil the chicken. Separate the meat from the bone and chop finely. Pour flour into a heated frying pan, fry lightly and pour in milk. Stir until the sauce becomes thick and smooth. Add chicken, chopped herbs and salt to it. Stir.

Boil the eggs and cool. Finely chop the eggs and mix them with the cereal. Add butter, chopped green onions, salt and stir.

Finely chop the mushrooms and onions. Sauté the onion in hot oil until golden brown, add mushrooms and salt, fry until tender.

Divide the dough into two unequal parts. Roll out the smaller one so that it is slightly larger than a pancake and place it on a greased baking sheet. Assemble the pie: pancake - chicken - pancake - rice with eggs - pancake - mushrooms. Repeat. The last layer should be a pancake.

Roll out the remaining dough and cover the filling with it. Secure the edges. Make decorations from scraps of dough. Punch a hole in the middle of the pie and brush the top with egg.

Place the chicken in an oven preheated to 180°C for 20–30 minutes.

Classic kurnik made from yeast-free dough with pancakes, buckwheat and mushrooms

russianfoods.com

Ingredients

• 8–10 pancakes.

For the test:

• 1 tablespoon sugar;
• salt - to taste;
• ½ glass of milk;
• 3 cups flour;
• ½ teaspoon baking powder;
• 3 tablespoons butter;
• 2 tablespoons sour cream;
• 1 egg.

For the buckwheat filling:

• ½ cup buckwheat;
• 1 egg;
• parsley - to taste;
• salt - to taste.

For the chicken filling:

• 500 g chicken fillet;
• 2 tablespoons butter;
• 1 teaspoon flour;
• salt, black pepper - to taste.

For the mushroom filling:

• 150 g mushrooms;
• 1 tablespoon butter;
• salt, black pepper - to taste.

Preparation

Bake pancakes.

Dissolve sugar and salt in warm milk, gradually add half the flour and mix well. Without ceasing to stir, add the remaining flour and baking powder. Now add melted butter and sour cream, knead the dough and leave it to rest.

Boil the egg too. Cut the cooled egg and chop the greens. Combine with cereal, butter and salt.

Boil and finely chop the chicken. Do not pour out the broth. Heat the oil in a frying pan, add flour, a little chicken broth, salt, pepper and stir. Add the chicken to the resulting sauce and cook for 10 minutes, stirring.

Chop the mushrooms, throw them into a frying pan with melted butter and fry for 5 minutes, adding chicken broth little by little. Season with salt and pepper, remove from heat and cool.

Divide the dough into two unequal parts. Roll out the smaller one not too thin and place it on a greased baking sheet. Place the chicken, mushroom and buckwheat fillings one at a time, making layers of pancakes between them.

Roll out most of the dough. Cover the pie with it, pinch the edges and make a hole in the center. Decorate the kurnik with scraps of dough and brush with egg.

75 ml boiling water;

75 ml milk;

6¹⁄₂ tablespoon flour;

2 teaspoons vegetable oil + a little for greasing.

Preparation

Beat the egg and salt until foamy. Pour in boiling water first and then milk, whisking continuously. Sift the flour, add it and vegetable oil to the eggs and milk and knead into a homogeneous dough.

Bake pancakes in a heated frying pan, greased with oil.

Russian national cuisine is replete with a huge number of varieties of baked goods with savory fillings. One of the most popular among them is considered to be the traditional kurnik. What is this extraordinary dish, the name of which is often mentioned in all kinds of literary works?

Description of baking

Kurnik is a native Russian aromatic pie that has been prepared in Rus' for a long time. This dish was traditionally considered festive and was often served at weddings and other celebrations. The recipe for preparing chicken at home has been known since the time of Ivan the Terrible. The main ingredients of the classic pie are chicken and cereal. By the way, the kurnik owes its name to this bird.

True, over time, the filling of this pie became more complicated; it began to allow the use of other components: for example, rice, cheese, mushrooms, liver. And the recipe for preparing kurnik with chicken has gone through numerous changes; on its basis, many different variations of serving this dish have arisen.

Once upon a time, this pie on a ceremonial table symbolized wealth and abundance. In those days, kurnik was baked in the form of a kind of cone, decorated with a hole on top, from which fragrant steam came out. Inside, it was customary to alternate the filling of the pie with pancakes, which made it possible to prepare a pie with a layered structure.

In fact, chicken is a rather complex dish. Its preparation requires certain skills, patience and a sufficient amount of time. However, rest assured, the result will exceed all your expectations!

Kurnik is rightfully considered one of the most delicious and popular dishes of Russian traditional cuisine. If you have never cooked it before, be sure to fix that! Despite the fact that preparing chicken according to the recipe will require some effort and time, this pie will certainly become your favorite dish. It’s not for nothing that he is considered the “king” of Russian pastries.

A little about the ingredients

One of the main advantages of this pie is considered to be nutritional value: you can quickly fill up on it, because the dish is extremely tasty and satisfying. Today there are many simple recipes for preparing chicken at home: for example, from unleavened, yeast and puff pastry.

The filling of baked goods can also be very varied and even multi-layered. Although traditionally, exclusively chicken in any form is used to prepare this pie. These can be drumsticks, thighs, fillets, wings, and breasts. By the way, it is considered easier for the digestive system, compared to pies in which other types of meat are added. Therefore, it is best for housewives who are preparing chicken chicken according to a recipe to give preference to chicken.

The pie itself is a multi-layer pastry. Initially, it was customary not to separate the layers, but to use only the dough. And to prepare the filling, all kinds of cereals and millet were used.

Today, it is customary to prepare kurnik in the form of a rather complex structure, in which, in addition to the dough, pancakes are used to separate the layers. But the filling can be anything at all. As a rule, cooks choose rice from cereals, boiled chicken, as well as all sorts of vegetables, mushrooms, pickles, berries and potatoes to complement the dish. A delicious chicken pot always has a lot of fillings!

Cooking process

Today, in order to bake a fragrant pie, there is no need to wait for some holiday. It is enough to simply adopt a suitable recipe for preparing chicken chicken with a photo, stock up on the appropriate products and start the process. However, keep in mind that it is advisable to prepare the pie on your day off, since this is quite a troublesome and time-consuming task.

If you decide to start cooking chicken according to the recipe and pamper your family with an original Russian dish, you should know that the process can be roughly divided into several main stages:

• making several types of fillings;
• kneading dough;
• baking pancakes;
• cake formation;
• baking in the oven;
• design and presentation.

However, don’t be scared right away! After all, there are some things that can be done in advance. For example, bake pancakes and prepare fillings. If you have the ingredients on hand, you can form a pie quite quickly. The recipe for making kurnik from puff pastry takes the most time. After all, the technology for making such a dish is much more complex and can only be done by experienced chefs.

Traditional chicken recipe

In fact, the method of making this wonderful pie has been passed down from mothers to daughters for decades. That is why even simple recipes for preparing chicken chicken have some differences regarding proportions and ingredients. However, the concept itself remains virtually unchanged.

Products for chicken

To prepare an incredibly delicious classic pie, you will need ingredients for dough, pancakes and filling.

For minced meat you will need:

• approximately 1.5 kg of chicken;
• 400 g of porcini mushrooms or champignons;
• 2 small onions;
• 200 g of rice or millet;
• a small bunch of greenery;
• 2 eggs;
• seasonings to your taste.

For pancakes:

• 400 ml milk;
• 7 tablespoons flour;
• 1 spoon of sugar;
• egg;
• a pinch of salt.

To prepare the dough:

Preparation

First of all, knead the dough. To do this, mix milk, sour cream, salt and soda in a deep container, add melted butter. Beat all ingredients thoroughly and gradually add flour. Knead a dough that is not too tight, but not sticky either, and divide it into two parts, one of which will be needed to prepare the base, and the second will serve as the dome of the future chicken house. You can leave a small amount of the mixture to decorate your dish.

Set the dough aside and start making pancakes. The mixture for them is prepared as standard; you need to bake 7-8 cakes. At least this amount of ingredients is enough for exactly that many pancakes. But the more layers there are in your kurnik, the more cakes you will need. After frying the required number of pancakes, start preparing the pie filling.

First of all, boil the eggs and cereal, and fry the mushrooms and onions separately. It is advisable to do all this in advance. Then make the fillings in three separate containers.

In the first bowl, mix cooked rice, fried onions and finely chopped herbs. Place thinly sliced ​​chicken into the second container, fill it with a small amount of broth and add spices. In a third bowl, combine mushrooms and chopped boiled eggs.

Forming the cake

Place parchment paper on a baking sheet or regular frying pan and grease it with vegetable oil. Roll out one of the reserved dough pieces into a circle and place on the prepared surface. Then layer the fillings you made, alternating them with the pancakes. In principle, you can arrange the components as you wish. However, the traditional recipe requires a certain sequence: rice is added first, then chicken, and finally mushrooms. Repeat the sequence until the last pancake. And then cover this entire structure with the rolled out second part of the dough. Carefully pinch the edges, firmly connecting the base to the dome of the chicken house.

If you have some dough left over, make a few openwork shapes and decorate the top of the pie. Finally, brush all the baked goods with beaten egg yolk. Another important point - in the middle of the already formed chicken pot, you must make a hole so that steam can escape. Place the pie in the oven, heated to 200 degrees, and bake for half an hour. You can determine the readiness of the chicken by the golden crust that has formed.

As a result, you will get an unusually beautiful, fragrant and amazingly tasty pie. Kurnik is usually served with sauce. To prepare it, grind butter into flour, dilute with hot chicken broth and add cream. This mixture must be simmered over low heat until thickened. In addition, you can serve the broth with spices left over from cooking the chicken separately.

Recipe for chicken chicken with potatoes

Traditionally, this pie is prepared with cereal, but potatoes are a more filling product that goes well with meat and adds juiciness to the whole dish. It is customary to prepare this pastry from fillet, but for the sake of economy you can easily replace it with other parts of the chicken.

Required Products

So, to prepare potato chicken you will need:

• half a kilo of meat;
• 4 large potatoes;
• the same amount of onions;
• 0.5 kg flour;
• 2 eggs;
• 200 g margarine;
• 100 ml milk;
• salt and pepper to taste.

Cooking steps

Cut the fillet or other parts of the chicken into small cubes. Marinate the meat in a little black pepper and salt. While the chicken is salting, start preparing the dough.

In a deep bowl, mix one egg with milk, add pre-melted margarine. Add salt to the mixture and mix well. Add flour little by little and knead the dough. As a result, it should turn out to be quite elastic and oily, not sticking to the skin or dishes. Wrap the dough in plastic and put it in a cool place for about half an hour.

At this time, start preparing the filling. Peel the vegetables, cut the potatoes and onions into small cubes.

Baking

After half an hour, separate more than half of the dough and roll it out into a thin layer, the dimensions of which will exceed the dimensions of the mold. By the way, don’t forget to lubricate it with vegetable or butter. Place the rolled out cake in the pan so that it covers not only the bottom, but also the sides of the dish.

Place the potatoes in the first layer and salt them. Then comes the onions, and at the end - marinated chicken. Roll out the remaining dough and cover the formed pie. Carefully cut off the excess on the sides and pinch the edges. Make a hole in the center of the top to allow steam to escape. Brush the remaining egg yolk over the entire accessible surface of the pie and place the chicken in the oven. It must be baked at 180 degrees for 50 minutes. About half an hour before the cake is ready, pour a couple of tablespoons of water into the middle. After the allotted time, remove the chicken and serve.

Tender chicken according to my grandmother’s recipe, which I invite you to cook today, turns out very juicy and tasty. The recipe differs from the old, traditional one: after all, a real kurnik is a pie with a multi-layer filling, separated by thin pancakes. I make a quick dough with kefir as a base, and use potatoes and chicken fillet for the filling: it turns out very tasty. Absolutely everyone will like this hearty, tender and incredibly aromatic chicken stew: you can take it with you to work, for a walk, or simply serve it with tea.

Ingredients:

• 4 cups wheat flour;
• 250 grams of margarine;
• one glass of kefir;
• a level teaspoon of soda;
• a pinch of salt.

For filling:

• 3-4 tubers of raw potatoes;
• 300 grams of chicken fillet;
• 2-3 heads of onions;
• salt and spices - to taste.

Additionally: one egg for brushing the chicken pot.

Tender chicken according to grandma's recipe. Step by step recipe

1. Let's prepare the dough for chicken. Melt the margarine (in any convenient way) and cool to room temperature.
2. Sift the wheat flour (according to the recipe) into a bowl for kneading the dough. Add salt, soda, kefir (any fat content), and cooled margarine.
3. We begin to knead the dough with a spatula, continue kneading with our hands (right in the bowl). The finished dough is elastic and does not stick to your hands. Cover the bowl with the dough with cling film and put it in the refrigerator for 40 minutes or one hour.
4. Let's prepare the filling for the chicken. Finely chop the chicken fillet into cubes.
5. Peel the potatoes, wash them, cut them into small cubes.
6. Cut the peeled onions into thin half rings (or cubes).
7. Divide the finished dough into two parts: one should be larger than the other.
8. We roll out two layers: according to the shape in which we will bake the chicken.
9. Grease a mold or baking sheet with high sides with vegetable oil (with a brush), place a larger layer of dough, and form the sides.
10. Lay out the filling: the first layer will be potatoes. We level it according to shape.
11. Spread the onions evenly over the potatoes.
12. Salt and pepper (to taste).
13. Place pieces of chicken fillet on the onion, add salt and sprinkle with your favorite spices.
14. Cover with a second layer of dough, pinch, and make a braid (see how to do this beautifully in my video under the recipe). We make a small hole in the center of the chicken house.
15. Pour 50 milliliters of water into the hole.
16. Brush the pie with beaten egg. Pour the remaining egg into the hole.
17. Place the baking sheet with the chicken in an oven preheated to 200 degrees, bake for 40-50 minutes.
18. Take the finished pie out of the oven, brush it with water and cover with a towel.

After 20 minutes, cut the kurnik with chicken and potatoes into portions and serve. The pie with filling is very filling and incredibly tasty - you can fill up on it very quickly (if, of course, you manage to stop). See even more recipes for hearty baking on my channel and on the “Very Tasty” website. Bon appetit and good mood.

I suggest making mini chicken chicken today. They are prepared according to the principle of a regular large chicken pie, but in a smaller form such pies are much more pleasant to eat. And everyone at the table will be able to take not a piece, but a whole small chicken. In addition, there is no shame in serving such mini-chickens on the holiday table.

Ingredients:

For the test:

• Kefir - 1 glass;
• Chicken egg - 1 pc.;
• Sour cream - 3 tbsp. l.;
• Butter (margarine) - 100 gr.;
• Flour - 3 cups;
• Sugar - 1/3 tsp;
• Salt - 1/2 tsp.

For filling:

• Chicken meat - 500 gr.;
• Potatoes - 4-5 pcs.;
• Onions - 1 pc.;
• Salt, ground black pepper - to taste.

Mini chicken chicken recipe.

1. Let's prepare all the necessary ingredients.

2. Let's start preparing the dough. Melt butter (or margarine) in the microwave or on the stove.

3. Then cool the melted butter to room temperature, add sour cream, egg, sugar, and salt. Mix well.

4. Pour in kefir (preferably 3.2%).

5. Add sifted wheat flour in small portions. Sometimes three glasses are enough, sometimes you have to add or subtract a little.

6. The dough is dense but soft. Cover it with a cotton towel and let it rest for 20-30 minutes.

7. Meanwhile, let's start preparing the filling. Cut the chicken meat into small pieces. It is better to use meat cut from the bone (as I did) or mix it half with fillet. If you use only fillet or chicken breast, the filling will be dry. Of course, you can run the meat through a meat grinder, but it won’t be the same.

8. Finely chop the onion.

9. Cut the potatoes into small cubes.

10. Place the chopped meat, potatoes and onions in a bowl.

11. Add salt and ground black pepper to taste. You can add some neutral, non-spicy spices.

12. Mix, the filling for mini-chickens is ready.

13. Let's start sculpting the hens. We divide the rested dough into four equal parts - this is only for ease of rolling.

14. Roll each of these parts into a small sausage and divide into equal pieces.

15. We do the same with the rest of the dough. As a result, you will get approximately 12 equal pieces. We round each piece.

16. Roll each ball into a flat cake 1 cm thick. Place the prepared filling on the flat cake.

17. Gather the edges of the flatbread and form a chicken pot.

18. Now the chicken pot needs to form a lid. Cut out a circle from a small piece of dough and place it on the upper open surface of the chicken pot.

19. Place the prepared chicken on a baking sheet covered with parchment paper. But, to be sure that the baked goods will not stick to the paper, grease the paper with vegetable oil and sprinkle with flour.

20. Bake mini-chickens in an oven preheated to 220 degrees for 30-40 minutes.

21. Now let’s enjoy delicious, satisfying and always hot mini-chickens. Bon appetit!

Kurnik is a native Russian, beautiful and very tasty pie, which has been called the king of pies since ancient times. It was prepared for the most significant events in life - weddings, various religious festivals. It was also served at the royal table, and hence another name for it - royal.

It doesn't cook quickly. Its preparation requires time, patience and skill, or at least a great desire to prepare it. You need to be prepared for the fact that cooking time may take from 3 to 4 hours, and only if you do everything quickly and efficiently. For example, prepare all the fillings at once. And we have 3 different ones at once.

The dough in the classic version of preparation uses yeast, and it also takes time to knead and infuse. Although now they have found a way to cook it with store-bought puff pastry. This speeds up the process a little, although only slightly. You also need to knead the pancake dough. And then bake pancakes.

Therefore, we have a lot to do today. There's not much time to talk. Let's start cooking right away.

Kurnik of pancakes and yeast dough with chicken and mushrooms

We will need to knead two types of dough - yeast and pancake, and also prepare three types of different fillings. Since this is not a simple matter, for ease of explanation I will tell you how to do everything one by one. And at the end I will share my experience of how I combined all this over time.

When you cook, look in each section to see what ingredients are needed. You will also need a lot of different ones. It’s best to prepare them right away so that everything is at hand. Defrost what is required in advance and boil what is required.

And the first thing we will start with is kneading the dough.

How to make yeast pie dough

We need yeast dough for the base of our pie. The fact is that the traditional kurnik has the shape of a dome, or the famous Monomakh hat. Pancakes are divided inside layers with different fillings so that they do not mix. And the shape itself is set from the dough, that is, for us this will be the first and last layer.

We use the most common dough, which we always knead for pies. And you can take your favorite recipe for this. And I use this one:

For yeast dough:

• milk – 1 glass
• egg – 1 pc.
• butter – 100 g
• sugar – 1 tbsp. spoons
• live yeast – 25 grams
• flour – 500 gr
• salt – 0.5 teaspoon
• egg yolk for brushing

How to cook:

1. Warm the milk until it is barely warm. Make sure that it does not turn out hot so that living bacteria do not die in it. Thanks to them, the dough increases in volume and becomes fluffy and tasty.

2. Crumble the yeast into a bowl.

Add half the milk. Stir until all the lumps are gone. Add sugar and a little sifted flour, about 2 - 3 tbsp. spoons. Stir until lumps disappear. The mass should turn out like liquid sour cream. Place it in a warm place. I usually put it near the battery, and that's enough.

3. After 5 minutes, or even faster, you will be able to see that an active reaction is taking place in the dough. Many bubbles appear and the mass begins to increase in size right before our eyes. The faster this happens, the fresher and better quality the yeast used.

And after 15 - 20 minutes, a dense “cap” appears on top, and you can see with the naked eye that the mass has at least doubled in volume. The dough is “alive”, the processes in it are visible, and this is good. This means that our dough will “heal and play.”

This means it's time to knead.

4. Sift flour into a bowl, preferably even twice.

During the sifting process, the flour particles will be saturated with oxygen, and the dough will rise easier.

5. Make a dimple in the middle and break an egg into it.

Add salt and stir. When the egg is completely mixed with flour, also pour the remaining milk and melted butter into the middle. Mix again. And then add the dough that has arrived at that time.

Knead the dough.

To do this, first mix the mass with a spoon, and when it becomes difficult to do, continue kneading with your hands dipped in vegetable oil.

If you think the dough is a bit runny, you can add a little flour. For convenience, you can finish the kneading on the table. But it shouldn’t be very thick either. This dough will be heavy and difficult to rise.

6. Transfer the resulting mass into a deep bowl and place in a warm place. Cover with a towel or napkin to prevent the crust from drying out. Leave for an hour or an hour and a half. The time depends on the quality of the yeast.

The finished dough will have to increase in size by 2 - 2.5 times. And as you can see, it has become plastic and smooth.

In the meantime, let’s prepare the other ingredients.

Preparing pancake dough and pancakes

Classic chicken is always prepared with pancakes. As I already said, they are used to overlap the layers in the pie so that the filling does not mix.

And the pancake dough can also be different. You can cook them, or. The main thing is that they are thin. Such pancakes will not interrupt the main taste of the pie. In addition, thin products will perfectly replicate the entire topography of the filling. This will allow you to get a neat and beautiful chicken coop.

I prefer to bake pancakes for this royal pie, also royal ones - thin, with a lot of holes. The dough for them will be choux. By themselves, they turn out very tasty, and with filling, of course, even tastier.

For pancake dough:

• milk – 500 ml
• boiling water – 250 ml
• flour – 2 cups (250 ml)
• egg – 3 pcs
• sugar – 1 tbsp. spoon
• salt – 0.5 tbsp. spoons
• butter – 1 tsp. spoon
• vegetable oil – 1 tbsp. spoon

Preparation:

The advantage of this recipe is that you can bake pancakes of any thickness using it. If you want, you can make them very thin, but if you want, they will turn out thicker. They do not tear, no matter how thick you bake them.

1. Sift flour through a sieve. You can sift it directly into the bowl in which you will knead the dough. Add salt and sugar there. Mix all dry ingredients.

2. Heat the milk in a saucepan until slightly warm and pour into the flour while stirring.

3. Add eggs and mix until smooth. I use a mixer for this. The lumps are quickly broken up and the dough is kneaded without any problems.

4. By this time we should already have the kettle warmed up. We will need boiling water, 250 ml. Pour it into the dough, holding the mug with one hand. Pour in a thin stream, and mix the second stream intensively. You can mix with a spoon, whisk or the same mixer. No matter how you mix, the dough should be homogeneous.

5. Leave to infuse for 30 minutes.

6. We haven’t forgotten about butter. We will add it after insisting. So as not to “clog” the dough ahead of time. That is, we’ll add it just after half an hour, just before baking the pancakes.

7. Simply pour in the vegetable oil, and the butter must first be melted in a water bath. Mix it all until the oil stains disappear. And you can start baking.

8. It’s good to bake pancakes in a preheated frying pan. My pancake pans are small, but I want to make a large chicken pot. Therefore, I bake in a regular large frying pan with a diameter of 28 cm.

But in this frying pan there are very few holes in the pancakes. However, it's not scary. We will use them as a layer.

9. For the first time, you can grease the pan with a small amount of oil. Although this may not be necessary. The dough is not problematic, and the products turn over perfectly, no matter how thin you bake them.

From this amount of dough you will get several more pancakes than you need to prepare kurnik. But it’s not scary, they won’t stay around for long. Today I’m making two pies at once. The second one will be with puff pastry. And I will just need all the baked goods.

Or take half as many ingredients to prepare the dough.

10. Fold the finished products into a stack and leave for the time being.

That is, until the time we start assembling the pie.

What filling is used in kurnik

Many people ask this question. And you need to know that the classic version uses 3 fillings: chicken fillet, mushrooms and rice. And now I will tell you how to prepare them.

Chicken filling

We will need:

• chicken fillet – 2 pcs
• parsley, dill - a small bunch
• chicken broth – 50 ml
• salt, ground black pepper - to taste
• peppercorns, bay leaf - for cooking broth

Preparation:

1. Boil chicken fillet in salted water until cooked. I use chicken breast from a fairly large chicken. If there is any meat left, it will be better than not having enough of it.

5 minutes before turning off, add bay leaf and a few black peppercorns. The chicken will be juicy and flavorful.

2. Remove the meat from the broth, let cool and disassemble into fibers. There is no need to grind it too much; let the pieces remain tangible.

3. Wash, dry and chop the parsley and dill.

4. Mix the ingredients. If necessary, add a little salt and be sure to add ground pepper. To make the filling more juicy, add warm broth.

Mix everything. Cover with a lid to prevent the filling from drying out.

Mushroom filling

You can use any mushrooms for the filling. In fact, you can use salted, pickled, and fresh. In the winter season it can be champignons. In summer - any forest representatives.

I have frozen boletus mushrooms, and I’m going to prepare the filling with them.

We will need:

• mushrooms – 300 gr
• onion – 1 – 2 pcs
• salt - to taste
• ground black pepper - to taste and optional
• frying oil

Preparation:

1. Cut the onion into small cubes.

2. Cut the mushrooms into small, but not small pieces. If these are champignons, then first cut them into 4 parts, and then cut them into pieces.

In my case, the mushrooms should be thawed. But I don't defrost them for too long. As soon as the ice has disappeared, I start preparing them. Until they get lumpy.

3. Place them in a frying pan with oil. Pour in as much oil as you see fit. But don't go too hard. We need to fry the mushrooms, and we only need oil for this.

Fry them for 12 - 15 minutes. That is, until the fresh mushrooms are reduced by half, and all the moisture has evaporated from the frozen ones.

4. Transfer the fried mushrooms to a bowl. If there is any oil left in the pan, do not pour it out. You can fry onions on it. That's what we do. If there is not enough oil, add a little.

When the onions are lightly browned, add the mushrooms to the pan. Add salt to taste. If you want, you can add a little pepper.

Don't be afraid to overpower the taste of the mushrooms. It will not happen. But the pie will be tastier. Please note that all components for all three types of filling are quite bland. That's why I think it needs to be added.

5. Transfer the filling to a bowl and let cool.

Filling with rice and egg

For this filling, you must first decide on the rice. If you want it to be crumbly, use steamed long grain rice. It does not stick together during cooking and retains its appearance. The grain of rice moves away from the grain of rice. But please note that rice grains greatly increase in size after cooking. And therefore it can be taken in smaller quantities than stated in the recipe.

If you need a viscous filling, then use Krasnodar short-grain rice. It increases in size less and the filling will “keep its shape” (so to speak).

We will need:

• rice – 1 cup (if Krasnodar)
• water – 2 glasses
• egg – 3 pcs
• green onions - a small bunch
• salt, ground black pepper - to taste
• heavy cream or sour cream – 50 ml

Preparation:

1. Pour water over the rice and let it cook. Salt the water. You can add spices to add flavor. I can't resist adding cumin. It's really good in combination with rice. Although the pie is Russian, the spice is mainly used in Asia to prepare other oriental dishes. But it is simply impossible to deny yourself the pleasure. I also add a mixture of aromatic spices into the water, which will only make the taste better.

For this type of rice, the stated amount of water should be enough. Cook until done for about 20 minutes. If you took steamed rice, it will take a little more water and will cook a little longer, since it is harder. By the way, I use this exact variety.

Allow the finished dish to cool.

2. Boil the eggs. Cook them for no more than 10 minutes so that the yolk does not turn grey. Peel and cut into cubes. Or you can put them through an egg slicer. What I am doing. If the rice has already cooled, then the eggs can be added directly to it.

3. Chop the green onions into a mass. The aroma was just crazy. I immediately remembered the first spring pies with onions and eggs.

4. Gently mix the ingredients. Season with salt and pepper and season with sour cream or heavy cream. Some people mix it with mayonnaise. But earlier in Rus' there was no such product, so they added what was available. And we use what our grandmothers prescribed for us.

This filling is ready. However, like all the components for assembling chicken.

Collecting and preparing chicken

There are two stages left. The first is to assemble the pie from what we have prepared, and the second is to bake it in the oven. This is what we will do.

1. We already have the dough ready. This can be determined by the way it rose.

Grease the working surface of the table with a small amount of oil, and grease your hands too. Place the dough and knead it with your hands. It is necessary to release the gas bubbles accumulated inside. Then divide it into two parts. One part should be smaller, and the other one and a half times larger.

2. Roll out the smaller part as thick as possible so that it is slightly larger than the size of the baked pancake. The photo shows that I had about 2 cm left. Subsequently, as it turned out, this distance was a little short for me to braid the braid and close the pie. So leave a little more distance. As a last resort, we’ll cut off the excess later.

3. Cut off excess dough. Place the pancake in the center. Sometimes the first filling is placed directly on the dough. This is not entirely true in the sense that we have a lot of filling. The pie will turn out quite heavy. And when we transfer it to a dish, the bottom may not withstand the load and tear. And in this regard, the pancake will play the role of an “airbag”.

4. Prepare a baking sheet and cover it with parchment paper. Grease it with oil. And now there is silicone-coated paper. This one doesn’t need to be lubricated.

Place the pancake batter on paper.

5. It's time to add the first filling. As a rule, it is chicken with greens. Lay out exactly half of what we have prepared.

6. Cover the filling with another pancake. And you can lay out the second one - rice filling. We also only lay out half of it. And again pancake.

7. Then mushroom filling. However, a hill has already begun to emerge here. Therefore, it is already more difficult for mushrooms to stay on its slopes. Hold the filling with your hand and form a layer anyway. Cover with a pancake and press lightly so that nothing falls out.

8. Chicken layer again. Lay out everything that's left. Anything that is not held tightly at the edges, lay it out as it turns out, that is, more on top. Let the edges remain empty somewhere. Cover this layer with a pancake.

9. And repeat the rice layer, damn it.

Then mushrooms and pancake again. As a rule, the last pancake for the entire slide is no longer enough. Therefore, they can be laid out overlapping each other. It took me three pancakes to cover the entire structure.

10. And we need to cover everything with the remaining yeast dough. And to do this, you need to roll it out and place the pancake in the middle, measure another 5 - 6 centimeters from each edge.

11. Roll out a layer of dough onto a rolling pin and transfer it to our structure. Spread evenly over the entire surface and press the edge with the back of your hand.

See if there is too much remaining dough around the edges, then you can cut off the excess. The edges need to be sealed. To do this, we fasten it in the form of a pigtail. Just like we fasten dumplings with a patterned edge. If you don’t know how to do this, then you can tuck the top edge under the bottom and simply pinch it, but do this quite often.

Our filling is not liquid, so you don’t have to be afraid that it won’t work out or that the pie might leak.

12. And of course, the royal cake needs royal decoration. But first you need to not miss one important point. During baking, steam will form inside and you need a hole to escape. Let's make it from the top center. In this case, you only need to cut the dough layer. Don’t touch the pancake, just let it cover the layer. Moreover, there are holes on it and steam will escape unhindered.

For decoration we use the scraps of dough that are left. We cut out leaves, flowers, and anything else you want.

For example, since the time of Ivan the Terrible, two kurniks have been baked for weddings - for the bride and groom. The pie for the bride was decorated with flowers - so that she would always be beautiful and tender, like them. And the groom's pie was decorated with children's figures, or just figures of people, so that there were many children in the family.

13. You can attach leaves and flowers as your imagination dictates. To make them stick better, you can grease them with yolks.

14. Then grease the entire pie with yolk. He'll just get away from just one egg.

15. Preheat the oven to 180 degrees. Place the chicken in it and bake for about 30 minutes. Everyone’s oven bakes differently, and many also have different baking modes. Therefore, keep an eye on the color of your pie. Some people will need 25 minutes to bake, while others will need 40.

We have all the fillings ready, and all we need is for the dough to bake.

The finished pie will be golden brown and a simply divine smell will flow through the kitchen. Get ready for everyone in your family to come running to it.

This means it's time to get it out. When you take it out, let it sit for about 10 minutes. You can grease the top with butter for additional taste and smell. Then transfer it to a plate. Although it is quite large and heavy, moving it is not difficult.

I just slightly tilt the baking sheet over the dish, and the chicken easily slides where it is needed. At the same time, the parchment on which it was placed during baking is easily removed.

16. Well, and most importantly. It's time to try what we got. To be honest, it’s even a pity to cut it. Our handsome man turned out to be simply unspeakable.

But they didn’t cook it for admiration. And the guests were tired of waiting. So we cut it. It is cut very easily, the layers are preserved without any loss. Beautiful and appetizing just like this.

I serve it with chicken broth left over from cooking. Delicious, words just can’t describe it! Therefore, be sure to prepare it! After all, Maslenitsa is coming soon. And when not on this “pancake” holiday, kurnik!

However, I said that if you don’t have time to prepare yeast dough, you can make it from store-bought puff pastry.

In principle, this recipe need not be described. Because it completely repeats the past. Except we're skipping the dough-making step.

And so, we need to prepare three fillings and bake pancakes. If your dough is frozen, and this is often the case with store-bought products, then defrost it in the refrigerator. So get it out early.

Otherwise, do everything exactly the same.

By the way, layers can be swapped. And it happens that some filling is located in only one layer. It should be said that all this is acceptable.

Kurnik made from puff pastry can be greased with both yolk and white. There is no need to bake it until it is too brown. When ready, it has this pleasant, slightly yellowish color.

I admit that I cooked it without a layer of chicken meat. Not everyone eats it here. Of course, such a pie can no longer be called chicken. But I’m showing you how it will turn out in the end. By the way, immediately after Maslenitsa, Lent begins. So take note of the recipe. It will surely be useful to you. Moreover, the pie tastes no worse than with chicken.

Kurnik is also prepared with potatoes. As a rule, this is made from yeast dough. And in this case there are only two layers - chicken and potatoes. Therefore, such a cake is not given a cone shape. Prepared as usual.

I made this pie not too long ago. And this is how it turned out for me.

Someday I will share his recipe with you. Although everything is simple there. I use boiled chicken, and I also take boiled potatoes. The first layer is potatoes, then sour cream and chicken. Bake the pie for 30 minutes and eat with pleasure. And the recipe for yeast dough is given in today's article.

And in conclusion, I would like to say that chicken is not only a tasty dish. It is also filled with various symbolism. That is why it is prepared for weddings. Each ingredient means a wish. For example, grain - prosperity and wealth, eggs - procreation. There are symbols denoting longevity, prosperity, love and fidelity.

The ability to cook such a pie was considered in Rus' to be a real conquest of the culinary peak. Today I conquered this peak. And I hope that she will submit to all of you too. In any case, I sincerely wish this for you.

Bon appetit!