A common theme is shortbread dough for a chicken coop. Shortcrust pastry for chicken. Soft on milk

Kurnik is a type of royal Russian pie served with a traditional filling based on chicken meat, buckwheat, potatoes, nuts. shortcrust pastry getting ready for the chicken different ways. The dish is usually served at the table for big celebrations.

To prepare the dough, you need to use the following components:

• 2/3 st. milk;
• 2.5 st. flour;
• 0.07 kg of butter;
• 0.5 tsp baking powder;
• 1 yolk;
• ½ st. l. granulated sugar;
• 1/3 tsp salt.

Step by step preparation:

1. Pour warm milk into a bowl. Dissolve sugar and salt in it.
2. Add one and a half cups flour with baking powder. Start kneading the dough.
3. Gradually add warm melted butter, then sour cream.
4. Pour out the remaining flour.
5. Quickly knead the dough by hand so that it does not have time to turn into one lump.
6. Leave to rest in the refrigerator for 30 minutes.
7. Form a kurnik with the filling and bake.

On margarine

Surrounded experienced housewives shortbread dough on margarine is especially popular, because it takes a little time to prepare it.

This will require the following components:

• 0.25 kg of creamy margarine;
• 0.15 l of milk;
• 2 tsp baking powder;
• ½ st. l. soda;
• 2 eggs;
• 1 tsp Sahara;
• a pinch of salt;
• 3-4 st. flour.

Step by step preparation:

1. Sift the flour using a fine sieve. Mix with baking powder.
2. Separate the yolks from the whites. Apply yolks. Dissolve them with sugar, soda, salt. Add softened margarine.
3. When the mixture reaches a yellow tint of a homogeneous structure, add milk and mix until smooth.
4. While stirring, gradually pour in the dry ingredient.
5. Knead hard dough, which should remain elastic and not stick to the hands.
6. Leave in the cold for 20-25 minutes.

The product is ready to form a chicken coop.

Cooking on sour cream

To prepare the dough on sour cream, it is recommended to keep the ingredient longer in the refrigerator.

For the recipe you will need the following ingredients:

• 0.245 kg of flour;
• 0.19 kg of butter;
• 0.115 l sour cream;
• salt.

Step by step preparation:

1. Using a blender, beat flour with butter.
2. Mix the resulting crumb with sour cream and a pinch of salt.
3. Wrap the resulting lump in cling film. Leave in the refrigerator for 30-40 minutes.

After a while, you can roll out the rested dough with a thin layer (3-4 mm) and use it for baking.

Delicious shortcrust pastry for kurnik on kefir

Cooked kefir kurnik dough has a rather soft texture. Ready dough can be stored in the refrigerator for several days without losing the taste.

To prepare a quality dough, you need:

• 0.7 kg of flour;
• 2 eggs;
• 1 st. kefir;
• 0.15 kg of butter or margarine;
• 3 tsp salt;
• 3 art. l. granulated sugar.

The dough is usually divided into 2 parts. One is designed to separate the filling in the pie during baking. The second is needed to create a beautiful patterned hat for a dish that can symbolize a celebration.

You need to perform the following processes in order:

1. Melt in a frying pan over low heat. butter.
2. Whisk eggs with sugar and salt. Combine with melted butter.
3. Mix with kefir.
4. In small portions, gradually add the sifted flour to the liquid mixture.
5. Knead the dough. Lubricate the lump sunflower oil. Wrap in cling film and refrigerate in a covered saucepan.

The blank can be stored in the refrigerator for several days.

On butter

To get a delicious butter dough as a result, you need to use the following components:

• oil - 0.2 kg;
• kefir - 2 tbsp.;
• flour - 3 tbsp.;
• salt and soda - on the edge of the knife.

Step by step preparation:

1. Melt butter over low heat.
2. Combine kefir with salt and soda. Pour in melted butter.
3. Add flour in small portions and knead the dough until it is elastic and does not stick to your hands.
4. Leave the dough in cling film to infuse for 1-2 hours.

This type of dough is suitable for forming kurnik and other pies with various fillings.

How to cook with mayonnaise

To prepare an elastic dough for an exquisite delicious pie, you will need the ingredients:

• 0.5 st. mayonnaise;
• 0.5 st. water;
• salt;
• 3 art. l. vegetable oil;
• 2.5 st. wheat flour.

Step by step preparation:

1. Combine warm boiled water and mayonnaise in equal amounts until completely dissolved.
2. Add salt and oil.
3. Sift with a fine sieve wheat flour. Gradually add to liquid ingredients, mixing thoroughly.
4. Knead the dough.
5. You can leave the workpiece in the film in the refrigerator for 30-40 minutes.
6. It's time to shape the product before baking.

For the most common of the batches, you will need:

• flour - 0.26 kg;
• margarine - 0.22 kg;
• sour cream - 0.11 kg;
• salt.

Step by step cooking method:

1. Sift the flour through a sieve into a deep bowl. If necessary, flour can be added during kneading.
2. Cut margarine into small pieces or grate it on a coarse grater. Rub with flour.
3. Combine with sour cream and salt.
4. Knead the dough until a homogeneous mass is obtained. At this stage, the lump may stick a little to the hands.
5. Send the workpiece in cling film to rest in the refrigerator, you can put it in the freezer for no more than 20-30 minutes.
6. Divide the solid mass into 2 equal parts.
7. Form a pie stuffed with vegetables and poultry.
8. Send to bake in the oven.

The finished dish is served hot to the festive table, not only for tea, but also as a full dinner or a light snack. Since ancient times, the cake was served on wedding tables, on the Trinity. According to one version, the name of the dish comes from the frequent stuffing of the pie with chicken filling.

A dish that can be safely called both hot and a pie is a kurnik with chicken and potatoes. It is delicious piping hot, warm and cold.

The dough for its preparation is used differently: yeast, rich, puff. But especially tasty and interesting is the kurnik from shortcrust pastry.

Kurnik with chicken and shortcrust pastry potatoes - general principles

The base is shortbread dough, kneaded with butter, eggs and flour. Additionally, other ingredients can be used: sour cream, soda, margarine, milk.

Chicken meat and potatoes are put in the filling. Products are pre-washed and cut. You can also add onions, cheese, mushrooms, greens, etc. to the filling.

The formed cake is laid out on a baking sheet or in a multicooker bowl and baked.

1. Classic recipe for chicken and shortcrust pastry chicken

Dough Ingredients:

Butter - 245 g;

Sour cream - 265 g;

575 g flour;

Soda - 35 g;

Acetic acid 9 percent - 25 ml;

Salt - 15 g.

For stuffing:

4 chicken drumsticks;

3 potatoes;

1 onion;

Black pepper, salt - 45 g each;

55 g butter

Cooking method:

1. Start shortbread dough: melt the butter in a pan, cool a little. Spread sour cream into the oil, break the egg, beat well with a whisk. Soda is quenched with vinegar and added to the dough simultaneously with salt, stirred with a whisk. The flour is sifted and poured in several steps, thoroughly mixed after each. Knead the dough until soft and tender. Cover with a plastic bag and let rest for 40 minutes.

2. Prepare the filling: wash the drumsticks, separate the pulp, cut into small pieces. The onion is peeled, finely chopped, the potatoes are also peeled, cut into small cubes. Everything is mixed in one deep cup, adding salt, pepper, slightly melted butter.

3. The dough is cut into pieces, one is larger, the second is smaller. Roll out most of it into a thin round cake, put in a greased frying pan.

4. From above, the prepared filling is distributed over the entire surface.

5. Cover with a second rolled cake, pinch the edges well, make a small hole in the center with a knife.

6. Send to a pre-heated oven and bake at a moderate temperature for a little over half an hour.

7. After 35 minutes, open the oven and check for readiness, if ready, then take it out, if necessary, bake for a few more minutes.

8. Cool slightly before serving, cut into small pieces.

2.Kurnik with chicken and shortcrust pastry potatoes with sour cream

Dough:

Flour - 425 g;

235 g margarine;

255 g sour cream;

Salt - 8 g;

40 g of soda.

Filling:

675 g chicken drumsticks;

85 g sour cream;

230 g potatoes;

1 onion;

45 g of salt and black pepper;

65 ml vegetable oil.

Cooking method:

1. Slightly melted margarine is rubbed with sifted flour, pour in soda, salt, add sour cream, stir first with a spoon, then knead a little with your hands to a soft consistency. Leave the dough for a few minutes in the refrigerator to rest.

2. Chicken legs are cut into fillets, the bones are thrown away, and the flesh is cut into small pieces, spread in a pan with vegetable oil and fry for 15 minutes with constant stirring.

3. Potatoes are peeled, cut into small cubes, spread to the meat.

4. The onion is peeled, chopped and also spread to the meat, everything is salted, peppered, sour cream is added and mixed.

5. The dough is cut into two halves, one is rolled into a cake, put in a greased baking dish.

6. Lay out the filling on top, cover with a second rolled layer, pinch the edges, leaving a hole in the middle, and put in hot oven for 45 minutes at medium temperature.

7. The baked kurnik is cooled, cut into pieces and served with tea or warm milk.

3. Kurnik with chicken and shortcrust pastry potatoes with minced pork and cheese

Filling Ingredients:

2 handfuls of minced pork;

2 chicken breasts;

3 onions;

110 g of hard cheese;

3 potatoes;

55 g of salt and black pepper.

For dough:

215 g margarine;

135 ml of milk;

Salt - half a dessert spoon.

Cooking method:

1. From chicken legs separate the pulp, cut into small pieces, mix with minced pork.

2. Peeled one onion is crushed and poured into pork minced chicken, salt, sprinkle with pepper, stir.

3. Leave the minced meat in the refrigerator for a while.

4. For the dough, beat eggs in a small cup, pour in cold milk and margarine pre-melted in a pan, add salt, mix well. Sift the flour and slowly pour into the milk mixture. The finished soft dough is left in the refrigerator for some time in a film.

5. Peel potatoes and two onions, cut into small cubes and spread in minced meat, mix well.

6. Add grated cheese to the filling, stir well.

7. The dough is divided into pieces, one more, the other less. With the help of a rolling pin, they turn the first into a thin layer, cover it with a deep frying container, pre-lubricated with oil.

8. Distribute the meat filling on top.

9. Cover with a second layer, pinch the edges, make a hole in the center, cover the chicken with parchment paper and put in a hot oven, bake for a little less than one hour.

10. Serve slightly cooled for tea.

4. Kurnik with chicken, mushrooms and shortcrust pastry potatoes

Ingredients:

3 chicken legs;

420 g of any forest mushrooms;

315 g potatoes;

210 g of onion;

15 g each of salt, black pepper and seasoning for chicken;

75 ml frying oil

For dough:

Flour - 950 g;

Egg - 2 pcs.;

Butter - 245 g;

35 g sea salt.

Cooking method:

1. To begin with, knead the soft, tender dough from all of the listed ingredients. Let the dough rest in the refrigerator in a plastic bag.

2. Chicken legs cut, the bones are thrown away, and the flesh is cut into small pieces.

3. Add a peeled and finely chopped onion to the minced chicken.

4. Mushrooms are cleaned, washed, finely chopped and fried in a pan with vegetable oil for 20 minutes.

5. Mushrooms are cooled and laid out in minced meat, everything is stirred.

6. Peeled potatoes are cut into small squares and also laid out in minced meat, salted, peppered, seasoned with spice, everything is mixed again.

7. The dough is divided into two pieces, one is larger in size, the other is smaller, the first one is rolled out into a layer, put in a frying container, greased with oil.

8. Spread the filling, pour in two tablespoons of water.

9. Cover with a second smaller layer, pinch the edges, make a hole in the center and send it to a hot oven for 60 minutes.

10. The finished chicken is allowed to cool slightly under a clean cloth and cut into portions.

5. Kurnik with baked chicken and boiled shortcrust pastry potatoes

Dough Ingredients:

Flour - 955 g;

Butter - 250 g;

330 g sour cream;

35 g of soda;

Salt - half a dessert spoon;

Water - 125 ml.

Filling:

Butter - 2 tbsp. spoons;

960 g chicken fillet;

4 onions;

345 g of Dutch cheese;

3 potatoes;

Half a dozen eggs.

Cooking method:

1. Chicken meat is cut into a medium cube, placed in a baking sleeve, tied with strings, placed on a baking sheet and baked in the oven for 35 minutes.

2. Start shortbread dough: melt butter in a pan, cool, mix with sour cream. The flour is sifted and poured into the creamy mass simultaneously with salt and water. Knead the dough with a spoon, and when it becomes thick, knead a little with your hands. Wrap in foil and leave on the table for 30 minutes.

3. Chop the peeled onion, mix it with liquid butter.

4. Grind the cheese on a grater with small holes.

5. Potatoes are peeled, washed, boiled in salted water, mashed with a pusher.

6. Eggs are boiled to a dense consistency, divided into proteins and yolks. Proteins are not needed, and the yolks are ground on the same grater as the cheese.

7. The dough is divided into parts, a large one is rolled into a thin layer, put in a container greased with oil.

8. Spread the filling in the following sequence: baked chicken, onions in oil, cheese, egg yolks, potatoes.

9. Top with a second layer, pinch the edges, leaving a hole in the center.

10. Bake in a hot oven for a little over half an hour.

11. Serve chilled with tea.

6. Kurnik with chicken and shortcrust pastry potatoes with herbs

For dough:

Flour - 745 g;

Egg - 2 pcs.;

Butter - 345 g;

70 g sour cream;

45 g of soda;

20 ml of acetic acid.

For stuffing:

435 g potatoes;

2 onions;

230 g chicken breast;

Parsley, dill - half a bunch;

Fresh celery - 3 sprigs;

Salt, black pepper - 45 g each;

Oil for frying - 55 ml.

To lubricate the chicken coop:

Egg yolk.

Cooking method:

1. Start shortbread dough based on butter, sour cream, eggs, flour, soda slaked with vinegar. Let it rest in the refrigerator, wrapped in cling film.

2. The flesh is cut out from the breasts, cut into small pieces, put in a pan and fried for 5 minutes.

3. The peeled onion is chopped with crumbs and added to the meat, fried for another 3 minutes.

4. Rinse all greens, chop and add to meat and onions, fry for another 5 minutes.

5. Peel the potatoes, cut them into squares and put them in the pan too, fry them all together for another 8 minutes.

6. The filling is salted, sprinkled with pepper, stirred well and warmed up a little.

7. Turn off the fire and let the filling cool down.

8. The dough is cut into 3 halves, 2 are identical, and the 3rd is smaller, roll one into a cake, put in a greased form.

9. Place the filling on top.

10. Cover with a second layer, fasten the edges tightly.

11. Lubricate the surface of the kurnik with beaten egg yolk and make decorations from the third part of the dough in the form of scallops, pigtails and other figures.

12. Bake for about 1 hour at medium temperature.

13. Serve hot or cold.

Any of the recipes is applicable to cooking in a slow cooker.

It is important to lubricate the bowl well and set the desired mode.

It usually takes about twice as long as baking in the oven.

How to knead the shortbread dough for a chicken coop? It is to this topic that we will devote our article. Consider different options for preparing a sand base, including for those who adhere to a dietary diet. And of course, we will learn how to bake an incredibly tasty and fragrant chicken!

What you need to know about shortbread dough?

Before proceeding directly to the recipes, it would be useful to recall the basics of making shortcrust pastry:

• The sand base loves fatty ingredients. Choose mayonnaise, sour cream and other ingredients with a high percentage of fat.
• To make the base crumbly, it is better not to add proteins. Use only egg yolks.
• If the sand base is stirred for a long time, it will become stiff. A few hand movements will be enough to roll the dough into a lump. And the ingredients will mix as it should when rolling the dough into a layer and forming a chicken coop.
• So that the kurnik does not deform during baking, and its surface turns out to be even, laying the dough on a baking sheet, press the cake with your hands and release excess air.
• The sand base is baked for a long time, so we roll out the dough into a layer with a thickness of no more than 0.5 cm.

Read also:

Such a dough can be stored enough for a long time in the refrigerator, besides, it tolerates freezing well. Knead immediately a large portion of the sand base, and later you can cook delicious pastries hastily.

traditional recipe

Traditionally, shortcrust pastry is prepared on margarine or butter. By the way, this base is also ideal for baking sweet pies, cake baskets, and cookies. Only then do you need to add more granulated sugar to the dough.

Compound:

• 2 tbsp. sifted flour;
• ½ tsp salt;
• baking soda - on the tip of a knife;
• 1 egg;
• 200 g butter or margarine butter;
• 20 g sugar.

Cooking:

Lean sand base

For those who follow a dietary diet, there is good news: shortcrust pastry is easy to make lean. This base is suitable for making both sweet and savory pastries.

Compound:

• 400 g of sifted flour;
• 1 tsp salt;
• 150 ml of purified water;
• 150 ml olive oil.

Cooking:

1. We need chilled water, so we put it in the refrigerator in advance.
2. We combine purified water with olive oil. Let's add salt. Attention: if the amount of oil is less, then the base will turn out to be less crumbly.
3. Beat the base with a mixer or blender until smooth.
4. Sift 200 g of flour into a deep cup and add the resulting liquid mixture.
5. Knead the base with a spoon, slowly adding the rest of the flour. This is the dough we should have.

Shortbread dough for a kurnik on sour cream turns out to be very tender and soft. Consider the recipe delicious pie based on it.

Ingredients for the base:

• 2 eggs;
• 1 tsp baking powder;
• 200 g sour cream;
• 200 g butter;
• ½ tsp Sahara;
• ¼ tsp salt;
• 2 tbsp. sifted flour.

Filling and Sauce Ingredients:

• 200 g of sifted flour;
• 50 g butter;
• 150 ml cream;
• 6 eggs;
• salt;
• 50 g of rice;
• 300 g mushrooms;
• 2 tbsp. broth;
• vegetable oil;
• 400 g chicken fillet;
• greenery.

Cooking:

1. Separate the yolks from the protein mass. Beat the yolks with salt and sugar.
2. Add sour cream and butter at room temperature to the yolk mass.
3. Mix the resulting mass until a homogeneous consistency.
4. We introduce into it the sifted flour, mixed with baking powder. Attention: add flour in small portions so that lumps do not form.
5. We mix the base. We should get a homogeneous and smooth dough.
6. Wrap it in cling film food products and put it in the fridge for now.
7. We need to boil chicken meat and 3 eggs in salted water and cool. We do not pour out the broth, we will need it!
8. Cut the fillet into small cubes.
9. Let's prepare the sauce. Combine butter and 100 g of sifted flour.

   

10. We cook the resulting mass in a water bath, without ceasing to mix.
11. We add cream to the flour mass and chicken bouillon. Cook the sauce until it thickens.

    

12. Separate three egg yolks from whites. Mix the yolk mass with 100 g of sifted flour and grind.

    

13. Slowly add the creamy sauce to the yolk-flour mass and mix until smooth.

    

14. Put the saucepan on the stove or water bath and cook for five to six minutes. Don't forget to stir! Then whisk the sauce until smooth.

    

15. Pour the chicken fillet with half of the sauce and mix.
16. We clean the mushrooms, wash and dry. Fry them, salt, in vegetable oil until golden, then add the remaining sauce and simmer for several minutes, stirring.
17. Boil rice, put in a colander.
18. We wash the greens, chop and combine with rice.
19. We divide the dough into two parts. One of them should be slightly larger. So we roll it into a round layer, and then lay it out in a heat-resistant form covered with parchment paper. We form the sides.
20. We spread a layer of rice filling, using only half of it.

    

21. Peel the eggs and cut into two pieces. We spread them on top of rice with herbs.

    

22. Next comes the chicken in sauce and mushrooms. Attention: each subsequent layer is made smaller in diameter than the previous one. We should get a slide.



23. Now roll out the remaining layer of the base and cover it with a chicken coop. We will make several holes on the surface.
24. Lubricate the cake with beaten egg yolk and send it to the oven. We bake at a temperature mark of 180-190 degrees for forty minutes.

    

25. Here we have such a delicious shortcrust pastry with chicken!

Russian pie with delicate stuffing was and still is festive dish: guests are greeted with it, it is served on the wedding table. tasty, fragrant pastries cook according to different recipes with all sorts of fillings. Dough for homemade chicken plays a special role; it can be made both shortbread and puff. With a few tips on how to prepare the base of the pie, you can fully enjoy the taste of this dish. Relatives and friends are guaranteed to appreciate your culinary opportunities.

How to make chicken dough at home

The dish is so loved by others that it does not need a special occasion to appear on the table, especially since it is easy to prepare the filling and the base, it does not require special ingredients. However, you should be prepared to allocate a lot of time for the chicken. The beauty is that the base can be sweet, salty, flaky or shortbread - choose according to your mood, an occasion to bake, a set of products available in stock. Inveterate chefs advise always using two types of dough: one for separating the chicken filling, the second for the outer part.

How to knead yeast dough

The easiest way to cook a delicious chicken does not lose its relevance. Buns and pies on yeast dough are always very soft, airy, fragrant. If you are an adherent of such a baking base, then you will need:

• cow's milk (fat content 2.6) - 1 cup;
• flour premium- 0.5 kg;
• granulated sugar - 2 tsp;
• eggs - 1 pc.;
• butter - 50 g;
• yeast (natural) - 25 g;
• salt - tsp

How to cook:

1. Warm the milk a little, crumble the yeast.
2. Separately, mix the egg with sugar, salt, then beat. Pour the resulting mass into milk.
3. Pour the melted butter into a bowl and stir.
4. Pour flour, knead the dough well.

How to make puff pastry

The cooking process takes a lot of time, but the result justifies the expectations. Most people are lazy to do puff pastry for a home chicken bar on their own, they buy ready-made in the store. If you are not one of them, then this simple recipe will come in handy. You will need:

• flour - 0.6 kg;
• butter - 1 pack;
• eggs - 2 pcs.;
• water - 200 g;
• salt - tsp;
• citric acid - a pinch.

Start kneading:

1. Add eggs to flour with water citric acid, salt.
2. Mix everything, leave for half an hour.
3. Chop the butter into pieces, mix with flour, roll out with a layer. Set aside in the cold (20 min.).
4. Roll out the cake, folding inward a layer with butter. Again turn the mass into a layer.
5. Roll up, cover with a wet linen (dense) cloth, send to the cold for half an hour.
6. Do the procedure 4-5 times.

Butter on kefir and margarine

This base is especially soft. Its peculiarity is such that it does not change palatability several days. You can easily leave butter dough on kefir in the refrigerator for a couple of days, and then just make a pie. To prepare the base for the pie, you will need:

• flour - 0.7 kg;
• kefir (yogurt) - 200 g;
• white granulated sugar - 90 g;
• butter - 200 g;
• salt (not sea) - 2 tsp.

Preparing this dough is easy:

1. Allow butter to melt, add eggs, beat.
2. Sugar, salt, add kefir, mix.
3. Gradually add flour, mixing.
4. Wrap the finished mass in oiled cellophane, refrigerate.

Crumbly on sour cream

This option is used for making savory pastries. Sour cream dough will allow you to create a dish with a golden crust and amazing aroma. The main condition is the freshness of dairy products. good dough will come out when you do it on natural milk and sour cream. For cooking you need:

• flour - 0.5 kg;
• fat sour cream - 60 g;
• butter - 100 g;
• egg - 1 pc.;
• milk - 50 g;
• salt - 1 tsp;
• soda - tsp

Making a cake, as in a photo in a magazine, is simple, but the dough must be according to the rules:

1. Beat the egg with sour cream with a fork.
2. Pour in milk, melted butter. The latter should be high fat.
3. Salt, add soda. To mix everything.
4. Add flour, make a steep kneading.
5. Refrigerate for half an hour before cooking.

Shortbread on mayonnaise

The base allows you to bake a very tasty, rich cake. It is easy to work with it, because the batch comes out elastic, soft. It pairs well with both fruit and meat fillings. For cooking you need:

• flour - 0.5 kg;
• yeast - 25 grams;
• mayonnaise - 160 g;
• water - 200 g;
• granulated sugar - 3 tsp;
• salt - 1 tsp

A simple and profitable dough will succumb to any hostess:

1. Heat water, add yeast, a little flour, a spoonful of sugar (for dough).
2. When the mixture rises, add mayonnaise to the dough.
3. Then add sugar, salt, mix everything.
4. Gradually add flour.
5. Knead uncooked dough, refrigerate for 30 minutes.
6. After the time has passed, put the mass in a bag, then dip in warm water for 20 minutes.
7. When it rises, start rolling.

Soft on milk

A proven method has long been actively used by housewives. Delicious, soft dough is suitable for kurnik, buns and many other types of pastries. By kneading, you can get several at a time delicious meals. To prepare such a base you will need:

• flour - 1 kg;
• fat milk - 0.5 l;
• margarine - 200 g;
• eggs - 2 pcs.;
• granulated sugar - 1 tbsp. l.;
• salt - 1 tsp;
• yeast - 10 g.

Proceed:

1. Warm milk a little (36 degrees), add yeast.
2. Add half of the margarine to the total mass. Leave for 20 min.
3. Pour salt and sugar, break the egg, put the rest of the margarine, mix well.
4. Add flour, start kneading (with your hands or with a mixer).
5. When the mass becomes homogeneous, but not too dense, put it in a warm, quiet place for half an hour.

Kurnik, closed meat pie with a multi-layer filling, in which there is always a layer of chicken meat, in Russia it has always been considered an ornament holiday table. Each housewife had her own recipes for the dough from which it is prepared, the secrets and nuances of its preparation were passed down from generation to generation.

List of recipes in the article:

Shortcrust pastry for chicken

You can make the dough that was traditionally used in Russian cooking to make kurniks. It is prepared on the basis of shortcrust pastry, for which you will need:

• 2 cups wheat flour
• 200 g butter
• 200 g sour milk
• 2 eggs
• ½ tbsp granulated sugar
• 1 tsp baking powder for dough

Put the butter out of the refrigerator in advance so that it lies for at least half an hour. room temperature. Sift flour beforehand. Separate the yolks from the proteins, mix them in a separate bowl with sugar, adding a little salt. Pour everything into a large bowl where you will knead the dough. Put soft butter into the yolks and mix everything with a fork, then add spoiled milk and mix well again.

A traditional kurnik can be made from layers of boiled chicken meat cut into small pieces, mixed with fried onions, and boiled rice, to which finely chopped boiled eggs are added.

Pour half the flour, put soft butter and start kneading the dough, gradually adding the rest of the flour. When it's thick enough, turn it out onto a cutting board and knead with the remaining flour until it doesn't stick to your hands. Roll it into a ball shape, wrap it in cling film or a plastic bag and chill in the refrigerator, leaving the dough there for 30-40 minutes.

This recipe uses sour milk, but it may well be replaced by the same amount of kefir or yogurt

Dough for chicken on sour cream

The second type of dough, on sour cream, is easier to cook. To prepare the dough for the chicken according to this recipe, you will need the following products:

• 2 cups wheat flour
• 250 g creamy margarine
• 200 g sour cream
• 1 egg
• ½ tsp soda

Beat softened creamy margarine with a whisk or fork along with egg and sour cream, salt, add soda and all the flour. Knead the dough well so that it becomes elastic and does not stick to your hands. Add more flour if necessary. Wrap the dough in cling film and let it rest at room temperature for half an hour. Unwrap it and knead it well again, then refrigerate for another hour.

To prepare a kurnik, the dough is divided into two parts, one is approximately 2/3 of the total amount of dough, rolled out and used as the bottom of this pie, the filling is laid on it. The pie is covered with the second part of the rolled out dough.