Kurnik with potatoes and chicken dough recipe. Recipe for small chicken coops. Traditional pie "Tenderness"

Kurnik is not an easy pie, but a real one cooking masterpiece which takes a lot of time and effort to prepare. The thing is that the chicken is not regular pie, but multilayer baking, where each layer of the filling is divided by pancakes, while the filling here is very different. But the modern pace of life does not allow baking such royal pies, so today you can find more simplified versions of how you can quickly and tasty bake chicken and potatoes.

Classic recipe with chicken and potatoes

Kurnik with chicken and potatoes in the oven is an easy recipe delicious pie which requires very few ingredients. All that is needed is to knead the soft dough and prepare the filling, a hearty and tasty cake comes out.

Dough Ingredients:

• 475 g flour;
• 6 g of salt and soda;
• 18 ml of milk;
• 46 ml sour cream;
• a few pinches of sugar;
• pack of margarine

For filling:

• bulb;
• 585 g chicken;
• 785 g potatoes;
• spices;
• two types of oil;
• 80 ml of water.

Cooking:

1. First of all, we knead the dough, it will be yeast-free, so it will not take so much time to cook the pie.
2. For the dough, melt the margarine, divide the egg into components, send the yolk to the melted margarine, and leave the protein, we will grease the pie with it.
3. Also for testing add milk drink, put the fermented milk product, add salt, sweetener, soda and add flour in portions.
4. We knead the dough, the output should be a tender, soft, non-sticky base for the pie, which we cover and leave to rest.
5. At this time, prepare the filling. For this, poultry meat, potato tubers and onions are cut into cubes.
6. We combine all the ingredients, add spices and finely chopped bay leaf, pour in a little oil, mix.
7. We return to the dough, divide it into a larger and smaller part, and roll each part into a layer.
8. We put one large layer in an oiled form, distribute it along the bottom, form the sides, fill it with stuffing, cover with a second layer and pinch the edges.
9. Brush the pie with whipped egg white. To make the pastries juicy, and the potatoes do not turn out raw, we make a small hole in the center of the pie and pour boiled water there.
10. We put the chicken in the oven for 1.5 hours, temperature 200 ° C.

lazy kurnik

If you need to quickly cook something for dinner, then you can serve a jellied chicken on the table. The pie is insanely delicious and filling.

Dough Ingredients:

• 215 ml low-fat sour cream;
• 215 ml of mayonnaise;
• 285 g flour;
• 2 raw eggs;
• 12 g of soda.

For filling:

• 4-5 potato tubers;
• bulb;
• 325 g of poultry meat;
• spices.

Cooking:

1. We clean the potatoes, cut them into circles and immediately put them in the form in which the kurnik will be baked.
2. Salt and pepper the potatoes and lay the poultry meat cut into pieces on top, also salt and cover with chopped onion half rings.
3. We put the form with the contents in the oven for 15 minutes, the temperature is 190 ° C.
4. At this time, quickly put the fermented milk product, mayonnaise into a deep container, drive in the egg, add salt and soda, stir everything well with an ordinary whisk.
5. Next, add flour and knead the dough like pancakes.
6. We take out the filling from the oven, fill it with dough and return to the oven for 40-45 minutes.

Portion chicken

Kurnik is a versatile cake that can be baked for both everyday and holiday table, especially if you consider such a baking option as mini chickens.

Ingredients:

• 765 g flour;
• 255 g margarine;
• 255 ml of water;
• 13 g of granulated sugar;
• 26 g dry yeast;
• five potato tubers;
• two bulbs;
• 525 g minced chicken;
• 1 egg yolk.

Cooking:

1. Pour the usual sweetener and yeast into a glass of water, stir.
2. Now we sift the flour, add cubes of the creamy chilled product and grind everything with our hands until we get flour crumbs.
3. We collect flour crumbs in a pile, make a deepening, pour in water with yeast, knead the dough, cover and leave for half an hour in a cool place.
4. We cut potatoes and onions into small cubes, combine the components, season with salt and pepper.
5. We take out the chilled dough, divide it into 20 parts, roll it out, put potatoes and onions on each cake, minced meat on top and sculpt a kurnik in the form of a triangle, put the blanks on a baking sheet with parchment.
6. Lubricate mini-pies with beaten yolk, give them time to distance and bake for 20 minutes, temperature 200 ° C.

From puff pastry

Puff pastry is a real lifesaver for many modern housewives, because with it you can bake a lot of delicious meals, including chicken.

Ingredients:

• puff packaging ready dough;
• 355 g poultry meat;
• 3-4 potatoes;
• bulb;
• 50 g butter (drain);
• spices;
• egg yolk.

Cooking:

1. Grind the potatoes into thin strips, finely chop the onion and also finely chop the poultry meat.
2. We put all the components of the filling in one bowl, add 2-3 tablespoons of water, add spices and mix.
3. Puff pastry must first be thawed, rolled out and divided into two parts, one should be made larger, we put it in a mold, form the sides, then lay out the filling.
4. Now we take another part of the dough, cover the filling, pinch the edges, coat the surface of the pie with beaten yolk, make a deep incision in the center and put the chicken in the oven for 20-30 minutes (temperature 200 ° C).

Cooking on kefir

The dough for the chicken can be kneaded on any fermented milk product, including kefir. The cake is not only hearty, but also lush and delicate in taste.

Dough Ingredients:

• 265 ml of kefir;
• 185 g butter (drained);
• 665 g flour;
• 6 g salt;
• 6 g spoons of soda.

For filling:

• 385 g poultry fillet;
• 3 potatoes;
• large onion;
• 45 g butter (drained);
• spices to taste.

For lubrication:

• egg yolk;
• a spoonful of water.

Cooking:

1. Like any other baking, we start everything with dough, everything is simple here, pour a fermented milk drink into a large bowl, add salt and soda, stir.
2. After, we introduce the melted cream product, we begin to introduce flour in portions and knead the dough. The base should turn out soft, as soon as the dough stops sticking to your hands, stop kneading, cover and send to cool for an hour.
3. Grind the poultry meat in small cubes, also finely chop the onion, cut the potatoes into small cubes.
4. Salt, pepper and mix together the ingredients for the filling.
5. Now, as in classic recipe, divide the dough into two portions, roll out and collect the pie in the form. To make the filling come out juicy, add pieces of butter to it.
6. In a bowl, shake the egg yolk with water and coat the surface of the pie with the resulting mixture.
7. We bake a kurnik for 50 minutes (temperature 180 ° C).

With the addition of mushrooms

Today there are different types of chicken. One of them is a pie with mushrooms. Baking is tasty, satisfying and with a pleasant aroma.

Dough Ingredients:

• 235 g butter (drained);
• 485 kg of flour;
• 325 ml sour cream.

For filling:

• a kilo of poultry meat;
• three chicken eggs;
• 5-6 green onions;
• 65 ml of ghee;
• 355 g of champignons;
• 125 g of black bread crumbs;
• spices.

For sauce:

• 485 liters of chicken broth;
• 45 g butter (drained);
• 75 g flour;
• 115 ml sour cream;
• spices.

Cooking:

1. Unlike previous recipes, we cook poultry meat together with onions and roots, then cool and chop into small cubes. We do not pour out the broth, but we filter it and set it aside for now. If a breast is used for the filling, then it is better to get it 15 minutes after boiling again, then the meat will not lose its juiciness and will be tender in taste.
2. Boil the eggs and chop finely. Finely chop the onion greens, stew in melted butter, then mix the greens with eggs, salt and pepper, cool.
3. Grind the legs of champignons with arbitrary cubes and overcook in melted butter for 7 minutes. Then pour in the broth and heat for 15-20 minutes.
4. Cut the mushroom caps into cubes and also fry in melted butter until soft, put in a bowl, sprinkle with salt and pepper, mix.
5. For the ghee sauce, pass the flour, then pour in the broth, simmer until thickened.
6. Pour the sauce into a bowl, spread the sour cream, seasonings, mix and cool.
7. Now we divide the resulting sauce in half, mix one part with poultry meat, the other with mushrooms.
8. We turn to kneading the dough. To do this, combine the flour with salt, add the melted cream product and sour cream, knead the soft dough, wrap it with a film and refrigerate for half an hour.
9. Next, separate the fourth part from the dough and put it in the cold for now. We roll out most of the dough on parchment into a circle and immediately transfer it directly with paper to a baking sheet.
10. Along the entire perimeter of the circle we make cuts of 4 cm, you should get 8-10 cuts.
11. Sprinkle the center of the circle with bread crumbs, lay out half the egg with green onion, top half chicken and mushroom stuffing.
12. Then we repeat the layers and start everything with bread crumbs.
13. Now we collect the edges of the dough upwards, that is, we make, as it were, a wall for the pie, while we pinch the edges of the cuts.
14. We take out a smaller part of the dough, roll it out and cover the filling from above, we also pinch all the edges.
15. In the middle we make a small hole, coat the surface of the pie with beaten egg yolk and put the chicken in the oven for 50 minutes, temperature 200 ° C.

Yeast dough pie

And one more chicken recipe that I want to talk about is a pie recipe from yeast dough. Baking pleases with its airiness and amazing taste.

Ingredients:

• 485 kg of flour;
• 1 egg plus yolk;
• 155 ml of water;
• 13 g of granulated sugar;
• 485 kg chicken meat;
• three potatoes;
• seasoning;
• 65 ml of milk;
• 12 g dry yeast.

Cooking:

1. Pour yeast, sweetener and salt into a bowl with flour, then pour a little warmed water, pour in the egg and knead the base for the chicken coop.
2. At the end, add 2-3 tablespoons of sunflower oil, knead again, cover and leave the dough alone for 1.5-2 hours.
3. For the filling, finely chop the potatoes with poultry meat, mix with spices.
4. Now, as in the previous recipes, we divide the dough into two parts, roll it into a layer and assemble the pie.
5. In the middle we make a recess, pour milk into it, grease the surface of the cake with yolk.
6. We put the chicken in the oven and bake for 40-45 minutes, temperature 200 ° C.

BON APPETIT!

Among the huge number of pastries, a special place is occupied by pies with savory filling. Kurnik with chicken and potatoes won the hearts of our ancestors and still does not leave the tables of true gourmets. He is flour product with meat filling. Initially, the pie was made with chicken, but over time, such popular products began to be used as an original addition:

• mushrooms;
• fish.

As a result, the dish took pride of place on the wedding table, in restaurants and on home cooking. Kurnik with chicken and potatoes is considered a very satisfying treat, as it instantly satisfies the feeling of hunger and energizes for several hours. Although this dish is quite complicated, even a novice cook can learn how to cook it. Consider a detailed guide to creating a royal pie, as it was often called in Ancient Russia.

There are many analogues of chicken and potato kurnik, which are popular in the countries of the East. The most common of them is samsa.

Traditional pie "Tenderness"

Many will agree that the "new" is the well-forgotten "old". Therefore, it is not surprising that the recipes that have been preserved in the archives come to life in the hands of smart chefs. As a result, the dishes of our ancestors with a touch of modernity appear on the tables. Traditional step by step recipe kurnik with potatoes and chicken reveals the secret of making royal pie.

List of required products:

• wheat flour of the highest grade;
• chicken fillet;
• potato;
• mayonnaise;
• eggs;
• soda;
• salt;
• vegetable fat.

Reliable steps towards the goal:

It is desirable to make a small depression in the center of the pie so that liquid can be added to the filling through it and steam can escape.

Excellent appetizer - kurnik with chicken and potatoes

Who among us does not like to eat Russian pancakes? And if they are inside chic pie? Our ancestors often pampered their family with such gourmet dish. Let's try to understand the technology of cooking a chicken and potato chicken at home. A step-by-step version of creating a dish consists of such actions.

Ingredients for chicken

First of all, collect the necessary components so that they are at hand:

• wheat flour;
• butter;
• chicken eggs;
• sour cream;
• fresh milk;
• vegetable oil;
• chicken meat;
• several potatoes;
• mushrooms;
• salt;
• spices;
• greenery.

Cooking order

First prepare the meat filling. Put a little butter on the pan. When it melts, add flour. Lightly fried. Fill with cold broth or boiled water. The chicken meat cut into small pieces is lowered into the mixture. Simmer for about 10 minutes.

Next, proceed to mushroom stuffing.
Fresh chopped in halves, add canned mushrooms(optional) and fried in ghee.
In a separate pan, make a sauce like for chicken and pour mushrooms over it. Boil for about 15 minutes.

Rice groats are boiled in salted water until cooked. Add chopped eggs, grated potatoes, fresh herbs and salt to it. Drizzle with butter and mix everything well.

The main ingredient is pancakes. To prepare the dough, the eggs are ground with sugar and salt. Add flour and then fresh milk. A little vegetable oil is poured into the finished product.

To make the dough without lumps, first make it steep, and then dilute it with milk.

Pancakes are baked in the same shape.

Knead unleavened dough. Salt, a little granulated sugar, soda are stirred in warmed milk. Then butter and sour cream are added. Flour is added in small portions to make a soft dough.

The flour product is divided into two parts. One of them is larger than the other. A smaller piece is rolled out into a layer and a layer of several pancakes is laid out on it.

Next, with a spoon, make a layer of meat filling. Cover with pancakes.
Then mushrooms.
Pancakes again.
A mixture of rice and grated potatoes is placed in the form of a hemisphere, which is hidden under a layer of pancakes.

Now roll out the second part of the dough into a thin sheet. Make several cuts in it. Decorations are molded from the remnants of the dough, which are pinched to the product. Lubricate the Kurnik with a beaten egg and bake for at least 40 minutes.

The dish is served cold.

Puff pastry treat

An invaluable help for housewives is ready-made dough of various types, which is freely sold in stores. It is especially wise to use it when you need to cook quickly. favourite dish. Let's get acquainted with the popular recipe for kurnik with potatoes from ready-made puff pastry. Wise housewives first collect the necessary ingredients:

• puff pastry packaging;
• potato;
• chicken fillet;
• butter;
• bulb;
• spices;
• salt;
• vegetable oil;
• egg yolk.

It is advisable to put the frozen dough in heat a few hours before baking.

First of all, the chicken fillet is cut into pieces and put on a plate.

Potato tubers are washed and peeled.

The onion is chopped in half rings.

A layer of puff pastry is rolled out and placed on a baking sheet, which is pre-lubricated with oil.

Slice potatoes on top of it. Then it is peppered and salted.

The next layer is chicken meat seasoned with spices. Sprinkle generously with onions on top.

To make the chicken with meat and potatoes juicy, put pieces of butter in several places.

The workpiece is covered with a second sheet of dough. They make a primitive decoration (as in the photo). Lubricate with yolk whipped with water. Bake at 200 degrees for about 40 minutes.

Serve a delicacy after cooling completely, cutting into portioned pieces.

Kurnik is a Russian holiday cake, the recipe of which came to us from time immemorial. There are many versions of the origin of its name. So, some researchers believe that it got its name because of the central hole on the “lid”, from which steam comes out (smokes). The filling for the chicken can be very different. For example, pork, potatoes, chicken fillet, mushrooms, sauerkraut and even berries.

Delicious holiday pastries can be made from almost any dough. It can be fresh, yeasty, shortbread or puff. And in some cases, the kurnik is made from ordinary pancakes. The treat was traditionally prepared for big holidays or for a wedding. Popular signs and traditions associated with this pie are known. For example, two cakes were prepared for the wedding: one for the bride, and the second for the groom. The treat was broken over the head of the newlyweds and watched how many crumbs would fall. It was believed that the more of them, the richer the young family would be.

Traditional kurnik stuffing consists of chicken fillet, buckwheat porridge, boiled egg and fried onion. But modern recipes I have dozens of variations, and of course you can choose any of them. Professional chefs and culinary enthusiasts prepare stuffing from meat, cheese, mushrooms, sauerkraut, greens and many other products.

The preparation of this pie usually takes a lot of time. Even experienced cooks try to do baking on the day off, redoing all urgent matters. As we have already mentioned, a complex filling is often prepared for a kurnik, consisting of three or four ingredients. But the difficulties don't end there! Keep in mind that you have to knead two types of dough - one for thin partitions that separate the filling and create layers, and the second for the lid or dome.

This cake is usually recognized by the round hole in the top. However, there are other design options. For example, some housewives simply pierce the cake with a fork or make longitudinal cuts with a knife. Quite often the kurnik is decorated with dough figures or simple geometric patterns. This tradition makes the cake even more interesting and original.

Many old recipes Pies are passed down from generation to generation, carefully preserved in the family. Some of them are strikingly different from each other in the composition of the products or their proportions. But that is why it is so exciting to find original types of your favorite pastries, each time rejoicing in new tastes and aromas!

Kurnik with chicken. Classic recipe

This traditional Russian treat will require your attention and time. But if you're willing to put in a little effort, you'll end up with a surprisingly delicious and filling cake.

Dough Ingredients:

• wheat flour - 400 grams;
• butter - 100 grams;
• chicken egg;
• milk - a quarter cup;
• sour cream - three tablespoons;
• soda - one pinch.

Pancake Dough Ingredients:

• milk - 350 ml;
• one egg;
• flour - five tablespoons;
• salt and sugar - to taste.

For the filling, take:

• one whole chicken - about one and a half kilograms;
• white mushrooms - 400 grams;
• onions - one or two pieces;
• boiled rice, millet or buckwheat - 200 grams;
• boiled eggs - two pieces;
• salt and spices - to your taste.

Cooking:

1. First knead a firm dough. To do this, combine milk with sour cream, egg and melted butter. Sift flour with soda, add a little salt and mix all the ingredients. Divide the dough into two parts - roll out the base from the smaller one, and from the larger one we will form the dome for the pie.
2. After that, prepare batter and bake pancakes from it (six or eight pieces).
3. Next, prepare the filling for the kurnik with rice or buckwheat. Mix the grits with fried onions and finely chopped herbs (parsley or dill).
4. Boil the chicken, remove the meat from the bones and chop it finely. Add a little broth, salt and spices to the filling.
5. Fry the mushrooms in vegetable oil and combine them with chopped boiled eggs.
6. Line a baking sheet with parchment paper and grease it with oil. Put on it the basis of dense dough. After that, start laying out the toppings, covering each with a pancake. First comes a layer of rice, then chicken, and after that, mushrooms. Repeat the sequence until all ingredients are used up.
7. Carefully cover the structure with a thinly rolled out layer of dough and pinch the edges. Brush the surface of the pie with beaten egg yolk and make a round hole in the top for steam to escape. Bake the treat for half an hour at a temperature of 200 degrees.
8. You can serve the pie to the table with a sauce made from butter, broth, flour and cream. All these products must be beaten, boiled in a water bath, and then mixed with egg yolks. The broth left after boiling the chicken is seasoned with spices and served separately.

Kurnik with puff pastry potatoes

This time we'll show you how to bake quick pie from ready-made puff pastry.

Filling Ingredients:

• chicken thighs (we only need fillet with skin) - 500 grams;
• butter - 50 grams;
• boiled potatoes - three tubers;
• onions - two pieces;
• thyme - two branches;
• garlic - one clove;
• chicken egg and one yolk.

Cooking:

How is chicken stuffing prepared? The recipe is detailed below.

1. Peel the onion from the husk and cut into cubes.
2. Cut the fillet together with the skin into large pieces, and then fry it in vegetable oil. Add thyme and garlic to the pan for flavor. At the very end, put the prepared onion to the chicken. When the filling is ready, drain it in a colander and wait for the excess fat to drain.
3. Cut potatoes into cubes.
4. Roll out two sheets of dough thinly, and then cut the edges with a knife, giving the blanks a rectangular shape. Lay the first layer on the silicone mat and pierce it with a fork in several places. Spread the filling in an even layer and cover it with a second layer of dough.
5. Connect the edges of the workpiece and brush the surface of the chicken bar with a beaten egg. If you have some dough left, then make decorations out of it. For example, you can make a geometric pattern, depict leaves or flowers, and also mold figures of birds or animals. You can make any fantasy come true if you mobilize all your creativity and talents.
6. Bake the cake in a well-heated oven for 20 minutes. After that, let it cool down a little, and then immediately bring it to the table. This treat goes well with hot tea, fruit drink, compote, and in some cases with strong drinks.

Kurnik with meat and potatoes

For this dish, you will need ready-made dough, which you can purchase at the nearest cookery or knead it yourself according to your favorite recipe.

Ingredients:

• 450 grams of pork;
• two bulbs;
• two potatoes;
• a raw egg;
• a spoonful of water;
• half a teaspoon of ground pepper and cumin;
• a teaspoon of salt.

Cooking:

1. The filling for the chicken is very easy to prepare. Process the meat and cut into cubes. Peel the onion and potatoes and then cut into very small pieces. Combine prepared foods in a deep bowl, add salt and spices to them.
2. Divide the dough and roll out two layers from the blanks. Lay the first on a baking sheet, and then distribute the filling on it. Close the pie with the second layer and connect the edges. Make a few slits with a knife to release steam.
3. Beat the egg with water, and then brush the dough with the resulting mixture. Bake the treat for 40 minutes, setting the temperature to 200 degrees.

Pancake chicken with mushrooms and chicken

An amazingly tasty treat will decorate any festive table.

Kurnik is a traditional Russian pie that has retained its popularity over time. There are many ways to prepare this truly royal pie, and they differ both in filling variations and in the type of dough used. Some people prepare kurnik from puff or yeast dough, using several types of fillings, separated by pancakes, others prefer a simpler execution and are prepared from unleavened dough. Today we will consider the options for preparing dough for a chicken coop on 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 a chicken coop on kefir - recipe

• kefir with a fat content of 3.2% - 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 a little sifted wheat flour and make a soft, but not sticky dough.

We wrap it with cling film and determine it in a quiet place at room temperature for one and a half to two hours. After the time has elapsed, the dough for the kefir chicken is completely ready, you can begin to form the pie.

Recipe for a kurnik test on kefir with 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 the eggs with sugar until light and fluffy, add salt, soda, quenched with vinegar, melted butter, pour in kefir and mix. Now add the sifted flour in small portions and make a soft dough. We wrap it with cling film, put it in a bowl and place it in the refrigerator for a couple of hours to ripen. After the time has elapsed, we proceed to the formation of the product.

We offer the most common recipe for making a chicken from such a dough.

Kurnik with potatoes from kefir dough in the oven

• kefir dough;
• chicken meat (pulp) - 450 g;
• potato tubers - 700 g;
• onion - 120 g;
• butter - 75 g;
• ground black pepper - to taste;
• salt - to taste;
• egg - 1 pc.;
• spices to choose from - to taste.

We will prepare the dough on kefir, taking as a basis one of the above recipes and while it is infused, we will prepare all the components for the filling. We wash the chicken meat, dry it well with a paper towel and cut into medium-sized slices. Remove the skins from the potatoes and cut into small cubes. We clean the onion from the husk and chop into small cubes.

When the dough is ready, we divide it into two parts, roll out one and place it in an oiled baking dish. Lay the potato cubes on the bottom, pre-salt them, pepper and season with spices. Then distribute the chicken meat with onions. Don't forget to season it with salt, pepper and spices. Lay pieces of butter on top and cover with a second, rolled to the desired size, layer. We seal the chicken very carefully, closing the two layers together and tucking the edges, coat the top of the pie with a beaten egg and make a small hole on top to let the steam out.

We determine 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 will tell you how to cook a kefir chicken, tasty and satisfying. It's even tastier than you think! So it melts in your mouth. Hearty, tender and hot, incredibly fragrant, you will definitely like it! I advise!

INGREDIENTS

• Kefir 250 Grams
• Flour 300 grams
• Butter 250 Grams
• Chicken 500 Gram
• Potatoes 4 Pieces
• Bow 5 Pieces
• Soda 0.5 teaspoons
• Salt 1 to taste

1. Let's make the dough: dissolve soda and salt in kefir, wait until the bubbles go. This means that the soda has reacted. Add the melted butter and start adding flour little by little. Mix thoroughly.

2. We clean the potatoes, wash the chicken, cut these ingredients into small cubes. We combine them, not forgetting 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 the “top”. If desired, we decorate it with patterns, laying them out of 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 about an hour.

5. And this is how beauty will turn out! Bon Appetit!

povar.ru

Kurnik on kefir

Impress your guests and loved ones on the spot by preparing a delicious kefir chicken for the festive table. Today I will reveal to you all the secrets of cooking this delicious pie according to the classic recipe. I'm sure yours will be no less tender and fragrant. We will make dough for kurnik according to a popular recipe on kefir and butter or margarine (optional).

Before we prepare the kurnik, we need to make all the toppings for the pie. For the first filling, boil the chicken fillet until half cooked. We wash it and clean it from films and grease. To preserve the juiciness of the meat, lower it into the already boiling water.

Due to this, the top layer of meat will be sealed and the juice will not flow out of the meat during cooking. We will boil the meat in a whole piece for 10 minutes. Then take it out of the broth and cool completely. We will not pour out the broth, it will come in handy for our recipe in the future. While the fillet is cooling, let's take care of the onions. Peel the onion from the husk and cut it into small cubes.

Pour a little refined sunflower oil into a non-stick frying pan. When it's hot, put in the chopped onion. Stirring occasionally, fry the onion until translucent. It is important that the onion becomes soft and does not crunch on the teeth.

cooled down to room temperature cut the chicken fillet into medium-sized cubes.

Add chopped chicken to the fried onion and mix. Sprinkle the mixture with black ground 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, mix and remove the pan from the heat.

The chicken stuffing is ready.

Now let's prepare the second filling. To do this, thoroughly rinse the rice, changing the water several times. Pour purified water into a saucepan in a ratio of 1: 2, that is, 300 ml and put it on fire. When the water boils, add a little salt, pour the washed rice into the pan. Boil it for 10 minutes under a lid over low heat until it is half cooked. Due 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 down 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 from the shell. Grate eggs on a fine grater. Thanks to this, the rice filling will become creamy, homogeneous and will not spill out of the finished chicken piece.

Mix the cooled rice and grated boiled eggs.

According to the recipe, wash and finely chop the green onion feathers.

Add it to the filling, salt a little and mix all the ingredients.

Wash and clean the mushrooms. Cut the mushrooms into medium-sized pieces, as required by the step-by-step recipe.

Pour a tablespoon of refined oil into the pan and wait until it warms up. Then put the mushrooms in it and, stirring, fry them until half cooked. The champignons should turn a little golden, but 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.

In order for the pancakes inside the chicken coop to retain their shape, cook them on the water. Thanks to this, the pancakes will turn out to be denser, will not tear and will hold the filling well. To prepare a classic kurnik, we need 4 pancakes. I usually double the amount of dough just in case the pancake breaks. In addition, you must definitely try a few pancakes well so that the kefir chicken is surely a success. For the pancake dough, break two eggs into a deep bowl.

Beat them well with a whisk.

Then add a little water (about ¼ cup) to them and mix the mixture again.

Then add the sifted wheat flour, granulated sugar and a little salt. Stir the mass with a whisk until all the lumps disappear.

Then pour 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.

For baking pancakes, it is advisable to use a frying pan of the same diameter as the baking dishes. Then the pancakes will completely cover the fillings, and they will not mix. Before baking the first pancake, grease the non-stick pan with a culinary brush dipped in sunflower oil. Pour half a ladleful of dough into the pan. Rotating the pan in a circular motion, spread 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 pancakes on medium heat until cooked. Put the finished pancakes in a stack on a plate and cover with a towel so that they do not dry out.

Sift wheat flour into a deep dry bowl so that it is saturated with oxygen.

According to the recipe, cut the chilled butter into small cubes and add it to the sifted flour.

With your hands or with a fork, grind the flour with butter until fine crumbs form.

In a separate bowl, mix kefir at room temperature with a chicken egg.

Add a tablespoon of fat sour cream to the mixture (I have sour cream with a fat content of 20%). This ingredient is not in the classic pie recipe, but I always add it to make the dough tastier and more elastic. Next, add a little salt and sugar to the resulting mixture.

Beat everything with a whisk until a homogeneous consistency. It is not necessary to beat the mass for too long and diligently, the main thing is that all the components are mixed.

Let's extinguish baking soda vinegar and add it to the mixture of kefir and eggs. Mix the ingredients and pour them into crumbs from wheat flour and butter.

Knead soft and elastic dough, kneading it until smooth for 8-10 minutes. Perhaps more flour is needed. As needed, it can be poured into the dough so that it does not stick to your hands.

Cut off ⅔ parts from 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 detachable metal baking dish with parchment paper. We will not grease the form with oil, since the dough already contains a sufficient amount of fat. According to the recipe, lay out 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.

Put one pancake on the dough. It will not miss the hot juices that form from the filling during baking, so that the dough will not be wet and will bake well.

On top of the pancake lay out the least juicy filling - a mixture of rice and boiled eggs. Tamp the filling tightly so that the layer is even and dense.

Now we will cover the egg-rice filling with the second pancake. Put the chicken filling on top of the pancake, forming a slide. In the center, the layer should be thicker - 3-3.5 cm, and thinner at the edges - 1.5-2 cm.

Again, cover the filling with a pancake.

Put the last filling on top fried champignons. Spread the mushrooms in an even layer.

Roll out the second part and cut out of it a circle of the same diameter as the baking dish (I have 22 cm). Cover the pie with rolled out dough and pinch the edges, forming a beautiful pigtail. We will make a small hole in the center so that during cooking the steam has somewhere to go. From the remaining dough we will form decorations for the chicken coop.

Lubricate the finished kurnik with beaten yolk to make the cake ruddy.

We put the form with the chicken on a baking sheet and send it to the oven for 20-25 minutes. We will bake it at 220 degrees. After 10 minutes, take the chicken out of 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 cake from the oven, cover with a towel and cool. Then take the cake out of the mold.

Kurnik with chicken, rice and mushrooms is traditionally served warm.

vkusno-i-prosto.ru

Kurnik dough - a modern interpretation of an old Russian pie

The dough for the chicken can be made fresh, puff, sand, 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 an obligatory treat on the wedding table.

The kurnik of our ancestors was a tall closed pie from fresh sweet dough with complex puff filling- chicken meat, cereals, mushrooms, eggs, thick milk sauce. The preparation took a long time. Various fillings layered with pancakes. The pie was baked in a Russian oven on birch poles. Served with thick milk sauce. The dish is truly royal. It simply could not be disliked.

Modern chicken pies are prepared according to a simplified version. Rice or potatoes with onions replaced buckwheat and millet in them, fewer layers of filling are used, they are taken different types test. Kurniki from yeast, puff or shortcrust pastry turn out no worse. About how to cook delicious dough for the chicken and will be discussed below.

Simple dough for a chicken coop on kefir

Photo #1. delicious recipe simple test for a chicken coop on kefir

The simplest dough for a kurnik is on kefir. It is prepared quickly and simply, it turns out soft, does not lose palatability if it has been in the refrigerator for some time.

Ingredients for the recipe:

• flour 500 g
• eggs 2 pcs.
• kefir 250 ml.
• margarine 100 g
• salt 1 teaspoon
• sugar 2 teaspoons

Method for preparing dough for a chicken coop on kefir:

1. Melt margarine. Let it cool down a bit.
2. Whisk the eggs. Add margarine, salt, sugar. Gradually adding flour, knead a soft dough. Wrap the dough in a plastic bag and hide in the refrigerator.
3. Can be used within an hour. Or store in the refrigerator for 2-3 days without deteriorating taste.

Loose dough for chicken with mayonnaise

An interesting recipe for crumbly mayonnaise dough will appeal to those who love kurnik with thin dough. The dough resembles shortbread, but softer, more elastic. It is easy to work with it, it does not stick to hands, rolls thinly, does not tear.

Ingredients for the recipe:

• mayonnaise ½ cup
• water ½ cup
• vegetable oil 3 tbsp. spoons
• flour 400 g
• salt to taste

1. Mix water and mayonnaise until smooth. Add salt and vegetable oil. Stir again.
2. Gradually add the sifted flour. Knead a soft, elastic dough.

Sweet dough for a chicken coop on sour cream

Photo #3. Recipe sweet dough for chicken on sour cream

Butter dough for a chicken coop is considered a classic. It is delicate, plastic, does not tear and retains the shape of curly ornaments well, because initially the kurnik was birthday cake, therefore richly and variously decorated.

Ingredients for the recipe:

• 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 a chicken coop on sour cream:

1. Remove the milk and sour cream from the refrigerator first.
2. Whisk eggs with salt and sugar. Add sour cream, soda and milk. Stir. Gradually stir in the flour. The dough should not be too hard, but not stick to your hands either. You may not need all the flour.
3. Cover the ball of dough with a towel and let stand for 20 minutes, after which you can start cooking the chicken.

Shortcrust pastry for kurnik on margarine

From the sand pestle, delicious portioned chickens are obtained as in the photo - small pies with chicken meat, cereals, mushrooms and vegetables. There are more convenient pies. You can take them to school with your child or take them with you on a picnic.

Ingredients for the recipe:

• flour 3-4 cups
• margarine 1 pack (250 g)
• sour cream 250 ml.
• baking powder 1 teaspoon
• salt to taste

1. Melt margarine. Let it cool down a bit. Mix margarine with sour cream.
2. Sift the flour. Mix it with baking powder. Gradually adding flour to the mixture of sour cream and margarine, knead the plastic dough. Put it in the refrigerator for 1 hour.

Puff pastry for kurnik on margarine

Kurnik for everyone can be baked from puff pastry. It's easier to buy ready-made frozen puff pastry, defrost it and use for baking. We also recommend making puff pastry at home.

Ingredients for the recipe:

• flour 4 cups
• margarine 400 g
• cold water 200 ml.
• eggs 2 pcs.
• vinegar 9% ½ tbsp. spoons
• salt ½ teaspoon

How to make margarine chicken dough:

1. Sift 3 cups flour onto a work surface. Leave one glass. Make a hill. Make a funnel in the center of the slide. Beat eggs, pour cold water, vinegar, add salt. Knead soft dough. It should not stick to your hands.
2. Mix softened margarine in a bowl with ½ cup flour.
3. Roll out the dough into a layer. Put margarine in the center. Fold the layer with an envelope, wrapping the ends inward. Roll out again into a layer. Repeat the procedure 3-4 times. Refrigerate the dough between rolls for 30-40 minutes. Ready dough can be frozen and used as needed.

• Sift flour before making dough. The flour is saturated with oxygen, so the finished product comes out soft and airy.
• The taste of kurnik improves if it is prepared from quality products. Instead of margarine, take high-quality butter, instead of store-bought - homemade sour cream. The taste of chicken will be incomparably better.
• Sand, puff pastry, kefir dough can be made in advance and stored in the refrigerator.
• Before rolling, divide the dough into 2 parts. Goes to the base of the chicken coop less dough(1/3 part). Leave most of it for the top of the pie, so that you can easily close the filling and pinch the edges.
• Lubricate the top of the chicken bar with egg yolk. Ready meal it will be shiny and tasty.

fabfood.com

• 2-3 tbsp. white flour;
• 1 tbsp sour cream;
• 0.5 st. kefir ( sour milk);
• 2 gr. baking powder;
• 0.5 packs of butter;
• 1-2 pcs. chicken eggs;
• 1 skinless chicken breast;
• 1-2 onion heads;
• 3-5 potato tubers;
• 0.5 bunch of fresh parsley;
• a little vegetable oil for frying the filling;
• 3 pinches of salt.

• Preparation time: 00:20
• Cooking time: 00:45
• Servings: 6
• Complexity: average

Cooking

Russian kurnik is delicious juicy stuffing from toasted vegetable oil raw potatoes and chickens. This cake is baked from sweet dough fast food, which significantly reduces the time spent on cooking. A detailed recipe with a photo will make the whole process simple and understandable.

Kurnik is layered cake with a juicy and fragrant filling, which in Russia was prepared mainly for weddings and other special occasions. This pastry is also called royal or king of pies. Any filling for a chicken is used: mushrooms, sauerkraut, eggs, boiled rice, buckwheat, potatoes and, of course, chicken meat. Pie dough is also used differently: puff, yeast, butter, shortbread or ready-made thin pancakes. Next, consider a recipe with a photo of a delicious juicy kurnik with potatoes and chicken.

Yeast kurnik with potatoes, mushrooms and chicken

The traditional kurnik pie is distinguished by a variety of fillings. Therefore, mushrooms are perfect for potatoes and chicken, which will make the filling richer and its taste multifaceted. For juiciness, water or broth is poured into the pie. Such pastries will make a splash at the dinner table.

Servings: 8.

Cooking time: 180 minutes.

Calorie content: 207.1 kcal per 100 gr.

Ingredients:

• 250 gr. soft margarine;
• 0.5 l of fresh milk;
• 1 tbsp sweet sand;
• 1 tsp table salt;
• 2 pcs. fresh eggs;
• 11 gr. dry yeast;
• 1 kg of wheat flour;
• 500-800 gr. chicken fillet;
• 400-600 gr. fresh champignons;
• 1-2 onion heads;
• 3-4 tbsp homemade mayonnaise;
• 50 gr. butter;
• 6-8 potato tubers;
• 0.5 st. broth;
• 1-2 pinches of salt and black pepper (for filling)

Cooking process:

1. At the beginning of cooking, start the yeast dough. We heat the milk to a temperature of 38 degrees so that it is moderately warm. We breed yeast, sugar, salt in milk. Also add half of the melted margarine for baking. We cover the resulting dough with a napkin, move it for a quarter of an hour to a warm place without drafts.
   
   

   Yeast cannot be bred in hot milk, because. yeast bacteria will die from the heat.

2. When the yeast rises with a cap, we drive in the eggs, the remaining margarine, sift the flour. Mix all the ingredients with a spoon, then switch to hand kneading. We leave the homogeneous elastic dough to rise for an hour, covering it with a bowl.
3. While the yeast dough is ripening, prepare the filling. Rinse the mushrooms thoroughly, refresh the cut of the leg, and clean the hat. We cut the mushrooms into slices or large cubes. Peel the onion, cut into small cubes. Place on hot skillet vegetable oil onion, fry, stirring, until transparent and soft. Add mushrooms to the pan, mix, salt and pepper. We fry the mushrooms until all the mushroom juice has completely evaporated. Transfer the contents of the pan to a plate to cool.
   
4. We clean the potato tubers, rinse, dry them with a napkin. Cut the potatoes into thin circles.
   

   So that the potatoes do not darken before laying in the pie, you can pour a small amount of water over it. And dry thoroughly before sending to the pie.

5. Rinse the chicken fillet, dry it, cut into medium cubes.
6. Knock down the risen dough, divide into 2 parts. We roll out one half with a diameter larger than the shape to get high sides. We put a layer of dough in a refractory form greased with vegetable oil, form sides from the dough.
   
7. Now generously grease the base with mayonnaise, put half the potato slices on top, salt and pepper to taste. For juiciness, occasionally spread small pieces of butter over the potatoes.
8. Lay a layer of cooled fried mushrooms on top. Cover the mushrooms with a layer of chopped raw chicken which we season with salt and pepper.
9. We lay out the remaining potatoes, salt, draw a thin mayonnaise net on the surface.
10. Roll out the rest of the dough so that the diameter is equal to the diameter of the form. We close the filling with dough, we fasten the edges well. Make a hole in the center of the pie and pour in the broth.
11. Lubricate the kurnik pie with egg yolk, send it to an oven preheated to 180-200 degrees, bake for 2-2.5 hours.
    
12. All the liquid from the kurnik after baking may not evaporate, so after the oven let the cake brew for another 30-50 minutes.

They also prepare small portion chickens stuffed with potatoes, onions and chicken meat. They are formed in the form of bags or triangles. In the center of each product, holes are made into which a spoonful of chicken broth is poured. These pies are convenient to take with you on the road or give the kids to school for a snack.

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