Kurnik is the right recipe. Kurnik recipe with chicken and potatoes

Kurnik history

Dough products have long played an important role in Rus'. Initially, all baked goods, and especially pies, were ritual foods that accompanied Russian people almost from birth. We couldn’t even imagine the cakes we are all used to in the past. Without a birthday cake, a birthday was not a holiday, and without a chicken cake, a wedding feast was not a celebration. A huge layer cake with abundant filling inside was presented on a towel. Yes Yes! It was a decoration of the wedding table, and it was round and decorated with flowers - on the bride’s side. Another rectangular-shaped chicken pie, with human figures, is on the groom’s side. It was a wonderful feast with pies! By the way, we will consider the word “feast” to be the basis for the origin of “pie”.

Not only bakers in Rus', but all women without exception, starting from the age of 17, had the ability to bake pies. Today's young housewives often cannot boast of such abilities, although according to Russian traditions, pies on the table are an indicator of the housewife's homeliness. Actually, we, offering our old grandmother’s recipe, decided to check whether modern ladies are able to spend their time preparing chicken at home. We ask you not to be alarmed in advance - our pie is simple and not so multi-layered, although it is a real, symbolic Russian dish.

Ingredients for chicken

Ingredients for filling:

Chilled chicken breast – 1 pc.;
Chicken legs – 2 pcs.;
New potatoes – 4 pcs.;
Red onion – 2 heads;
Champignons – 300 g;
Salt and pepper - to the taste of the cook;
Fresh dill - 1 bunch.

Ingredients for chicken dough:

Wheat flour – 2-3 tbsp;
Milk – 50-100 ml;
Butter –75-90 g;
Mayonnaise – 85 g;
Sour cream – 125 g;
Salt - to the taste of the cook;
Baking powder – 1/3 pack.

Delicious chicken - recipe with photo

The process of preparing the filling will take a little longer than kneading the dough and shaping the pie - we'll have to be patient. We wash the whole chicken well, separate the breast and legs - it is this part of the carcass that we will use in our chicken chicken recipe.
Separate from the seeds and cartilage and chop well with a knife. There is no need to grind chicken fillet in a meat grinder.
Chop the mushrooms in any shape.
We chop the peeled onion well enough and don’t skimp on its quantity. If desired, you can combine white and red onions in equal proportions.
Chop the dill with a knife.
Peel the young potatoes in a thin layer and cut them first into thin rings, and then into long bars and tiny cubes.
We combine small onion and mushroom pieces with fillet in a deep container.
Add some cute potato cubes.
Be sure to add salt and pepper, without overusing it, if the pie is being prepared for young and old.
Add the green stuff and mix everything into minced meat, trying not to turn the ingredients into porridge, so that the cooled chicken chicken in the cut looks as appetizing as freshly baked.
Next, we proceed to kneading the dough - a kind of puff pastry, but specially homemade. Cut the soft cow butter into pieces as large as your hand will take.
Mix, as if rubbing between your fingers, with two glasses of wheat flour, always sifted and of the highest grade.
Add baking powder. Baking soda is also a good option, because the chicken in the oven that we are describing will rise well only due to this ingredient.
Next will go one by one - sour cream, mayonnaise and milk and an additional portion of flour, if necessary. Don't forget about the salt - a couple of chips is enough.
Knead with a spoon, gradually switching to the manual method.
The dough is very elastic, pleasant and tender to the touch, but it requires slight cooling. Place the ball in the refrigerator for a while, covering it with cellophane.
Roll out a small part of the dough into rectangular layers 3-5 mm wide. If your baking dish is round, form two circles.
Now from part of the dough you need to roll out two layers three to five millimeters wide
A baking sheet greased with sunflower oil and lined with parchment paper is ideal for preparing delicious chicken. Cover the bottom with an elastic rectangle, overlapping the sides of the mold.
Spread the filling in a wide and even layer.
Cover with a second layer of dough and mold, after removing excess dough with a knife, in the form of tucks. Pierce the chicken piece with a toothpick.
Be sure to brush with egg yolk and immediately bake at 180°C, placing the baking sheet on the rack of a well-heated oven for 40 minutes.
When rolling out the dough, we specially made a small slot - a “round”, in order to spy on the baking process in the heart of the chicken pot - the filling. Golden crust, as well as well-baked visible mushrooms and fillet - remove the pie from the oven and cover with a chintz cloth. We used an old grandmother's towel, in which many years ago we served idle pastries to guests.
When we rolled out the dough, we made a round cutout in the middle of the sheet so we could see how the pie was being prepared.
Chilled chicken with chicken, mushrooms and potatoes is very, very tasty even the next day. After all, we prepared the filling correctly - all the necessary products were cut into small pieces.

Are there any benefits to pies?

By themselves, baked dough products are not a very healthy food. Still, considering the filling, which is dominated by chicken proteins, a vitamin complex of potatoes, red onions and herbs, we can confidently say that one portioned piece of delicious chicken, the recipe for which we used, will not bring 100% any harm to the body. On the contrary, it will fill you with energy and give you strength for a long time if eaten for breakfast. What about the extra calories, you say, but is it possible to compare faces exhausted by hunger strikes with happy and well-fed faces? “He who eats well works well!” Our ancestors lived like this - they ate plenty of pies, and certainly did not grieve.

In conclusion, we would like to say to those who not only like to eat well, but also live actively and cheerfully with their family: “Good home-baked goods are certainly better than store-bought semi-finished products. Men, do not feel sorry for your young ladies, but ask them to bake more often and help yourself "What family happiness can be observed when dad, mom and kids are all making pies together and having fun in the kitchen."

As you know, kurnik is a traditional Russian pie, which was usually baked on major holidays. The coolest kurniks are made using pancakes and several types of fillings, but such sophisticated dishes require a lot of time and a large selection of ingredients. For an everyday menu, I prefer a quicker and more practical chicken recipe, which allows you to prepare an amazing chicken meat pie quite quickly. This pie will delight your family for lunch and dinner, and just for a snack - it’s just the thing. So, I’m sharing a quick and delicious chicken recipe.

Ingredients:

(1 chicken)

yeast dough
500 gr. flour
1 glass of milk
25 gr. fresh compressed yeast
1 egg
1 tsp salt
1 tbsp. Sahara
3 tbsp. vegetable oil
filling:
600-700 gr. boiled chicken meat
4 eggs
2 large onions
lettuce pepper (optional)
ground black pepper
vegetable oil

Kurnik dough

For kurnik, the dough can, in principle, be anything, because the main thing in a meat pie is the filling. You can buy ready-made dough in the store, but it’s tastier, of course, to make homemade dough, and yeast dough at that. If you have a bread machine, then use it to prepare the dough, this will save your energy and time. If there is no bread machine, then it’s okay, our grandmothers managed just fine without it.
So, we dilute fresh yeast in warm, but not hot milk. Add sugar and a glass of flour, mix. Place the dough in a warm place for half an hour.

When the yeast is fresh, the dough very quickly begins to become covered with bubbles, which indicates intensive growth of the yeast.
When the dough is covered with bubbles and increases in volume, add salt, one egg, and vegetable oil to the dough. Stir and then add two more cups of flour.
Mix the dough first in a bowl and then place it on a floured cutting board. Knead well until we get a soft and at the same time obedient dough that does not stick to the table and hands. The dough will take a little more flour.

The taste of the dough turns out to be neutral, it should be such as to emphasize and not interrupt the taste of the filling.
If time allows, cover the dough with a towel and leave for another half an hour in a warm place. We use this time to prepare the filling.

Filling for chicken

So, boil the chicken in advance. You can boil several chicken breasts, which is quickest because you don't have to remove the meat from the bones, but it's more practical to boil half a chicken.
To make the chicken meat tasty, let’s cook the chicken correctly. First, boil a small amount of water, and then put the chicken into the boiling water. Bring the water to a boil, reduce the heat and cook the bird until tender without salt or spices.
With this method, almost all the meat juice remains in the meat, which makes the meat tasty. It is not advisable to cut the chicken into pieces; cook it in one piece.

Remove the finished chicken meat from the broth, cool, and remove from the bones. If necessary, chop a little.
To make the filling for the kurnik juicy, be sure to put a sufficient amount of onion in it. Here, as they say, juicy onions won’t spoil the kurnik. Moreover, we stew the onions, not fry them. To do this, first finely chop the onion and then simmer over low heat in a small amount of vegetable oil. The onion should become soft and transparent, in no case brown (dry and bitter).

When the onion reaches the desired temperature, add the chopped chicken meat. Lightly fry until the flavors of the meat and onions combine. There is no need to fry for a long time so that the filling does not dry out. Turn off the heat, add salt and pepper to taste.

We put eggs in the filling, cut them not very finely, and also a little canned red salad pepper for beauty. The latter is optional.
Gently stir the filling and taste again for salt and pepper. The filling should be sufficiently salty and peppery.

Cooking chicken

Lightly knead the finished dough and divide it into two parts. Roll out one part into the shape of a baking sheet. Grease the baking sheet itself with either margarine or vegetable oil.

Transfer the dough to a baking sheet. To transfer, you can use a rolling pin: sprinkle the dough with flour → loosely wrap it around the rolling pin → transfer it → unwind it.

Distribute the finished meat filling for the chicken chicken evenly over the entire baking sheet.

Roll out the second part of the dough thinly. Transfer and place on top of the filling. We cut off the protruding pieces of dough with scissors.

We first press the edges of the chicken along the entire perimeter tightly with our fingers, and only then we form a beautiful edge using a fork.

Roll out the remaining pieces of dough thinly and cut into thin strips with which we decorate our chicken pot. We make several punctures so that excess moisture can escape during baking.

Place the baking sheet with the chicken in a well-heated oven. This is an important point. If the oven has not yet warmed up enough, then wait until it warms up. At this time, it is better to put the chicken in a warm place.
Bake the chicken for 35-40 minutes at a temperature of 170-180°C.

To make the chicken chicken beautiful, with a shiny golden brown crust, brush it with beaten egg, and it’s better not to do this right away, but when our pie is already slightly browned. We take it out, grease it and put it in the oven again. We check the readiness of the dough by piercing it.

Serve the tasty and juicy chicken chicken warm. As you can see, preparing chicken chicken is not at all difficult; as for the ingredients, everything is simple and affordable, no exotics, everything is ours, inexpensive.

Step 1: Prepare the butter.

First, open the package with butter intended for the dough, and use a sharp knife to cut it into small slices. Transfer them to a saucepan and place on medium heat. Melt the fat until it reaches a liquid consistency, stirring occasionally with a tablespoon to prevent it from burning. Then remove from the stove and place near an open window, let it cool completely.

Step 2: prepare the dough.

Meanwhile, pour the required amount of kefir into a deep bowl.

We extinguish half a teaspoon of baking soda in it and leave it for 3–4 minutes so that these ingredients react.

After that, add salt and cooled butter and whisk everything until smooth.

Next, we begin to add sifted wheat flour to the resulting mixture, proceed slowly, glass by glass, while simultaneously kneading the dough with a spoon.

When the cutlery stops helping, we continue the process with clean hands, in the end you should get a soft, elastic, non-sticky semi-finished flour product. Roll it into a ball, wrap it in plastic cling film and leave to rest at room temperature for 1.5–2 hours.

Step 3: prepare the chicken fillet.

Without wasting a minute, let's start filling! We wash the fresh chicken fillet, dry it with paper kitchen towels, place it on a cutting board and use a knife to cut off the film and cartilage from it. Then cut the meat into small pieces 1.5 centimeters in size and move them into a clean, deep bowl.

Step 4: prepare potatoes and onions.

Then, using a new kitchen knife, peel all the vegetables specified in the recipe. We wash them, dry them, place them one by one on a clean board and chop them. Potatoes in cubes 1 centimeter in size or smaller, and onions, also in strips, rings, half rings or quarters up to 5-6 millimeters thick.

Step 5: prepare the filling.

Next, put the chopped vegetables into a bowl with pieces of chicken fillet, season them to taste with salt, ground black pepper, suneli hops and mix everything with a tablespoon until smooth. Cover the filling with plastic wrap and place in the refrigerator until the dough is set.

Step 6: Prepare the oven and baking dish.

After 1.5–2 hours, when the semi-finished flour product has rested, turn on and preheat the oven up to 180 degrees Celsius. Then we choose a baking dish, it can be rectangular, oval, but mostly round and metal non-stick or heat-resistant. Grease its bottom, as well as the inner sides of the sides, with a thin layer of butter and sprinkle with sifted wheat flour.

Step 7: form a kurnik with chicken and potatoes.

Now knead the dough and divide it with a metal kitchen spatula into 2 parts, one smaller, the other larger. We place the large one on the countertop, sprinkled with a thin layer of flour, using a rolling pin, roll it out into a layer up to 7–8 millimeters thick and carefully cover the prepared baking dish with it, so that the edges of the semi-finished flour product are longer than the sides by at least 1–1.5 centimeters.
We spread the prepared mixture of onions, potatoes, and chicken onto the dough, comfortably arranged in the form, and in artistic disorder we distribute an additional portion of butter on it, simply grate it on a coarse grater. Then, using the same method, we roll out the remaining semi-finished flour product, with which we immediately cover the filling and pinch the edges of the two layers of the still raw pie with our fingers, trying not to leave gaps at the joints. After this, use the back of a tablespoon to make a small hole in the middle of the formed product to allow steam to escape, or simply prick the top layer of dough with the tines of a fork.

Step 8: bake kurnik with chicken and potatoes.

Place the formed kurnik in a preheated oven on 40–60 minutes. Cooking time may vary depending on the size of the dish. After the required time has passed, check the readiness of the baking with a regular wooden skewer. Using its tip, pierce the filling through the top hole or from the edge.

If the potatoes are soft, clear, not burgundy, juice comes out of the meat and the dough does not stick to a wooden stick, then we put oven mitts on our hands and move the mold onto a cutting board previously placed on the countertop. Using a baking brush, grease the hot cake with a small layer of vegetable oil, cover with a thin kitchen towel, leaving a gap the size of 7–8 centimeters, and cool to room temperature.

Step 9: serve kurnik with chicken and potatoes.

After cooking, kurnik with chicken and potatoes is greased with butter or vegetable oil and cooled until warm under a thin kitchen towel. Then it is transferred to a large flat dish, divided into portions with a sharp, clean knife, distributed on plates and served at the table as an appetizer or second main course.

Along with this Russian miracle, you can serve broth, fresh vegetable salad, marinades, pickles, sour cream or cream. Enjoy delicious food and don't get sick!
Bon appetit!

The duration of cooking the pie directly depends on the size of the product, but the oven plays the most important role. If the cake burns on top, turn off the upper heating elements of the oven; if it burns on the bottom, then turn off the lower heating elements. Is there no such function? Then place a frying pan filled with regular running water on the bottom rack of the oven; the liquid will evaporate and provide the necessary moisture, which will help prevent the baked goods from burning. Also, as soon as the chicken starts to brown heavily, you can cover it with a sheet of foil or baking paper;

The finished chicken can be greased with butter rather than vegetable oil;

Some housewives pour a little purified water into the hole in the middle of the pie; they say that this makes the chicken more juicy;

For those who like softer potatoes, it is better to boil this vegetable until half cooked in salted water before preparing the filling;

If desired, you can make decorations from the dough on the still raw pie, for example, in the form of animal figures or flowers;

An alternative to chicken is pork, turkey meat or minced meat.

1 Classic recipe in the oven
2 With added potatoes
3 Cooking in a slow cooker
4 Kurnik made from puff pastry
5 Pie according to the old Russian recipe
6 Pancakes with chicken and mushrooms
7 Quick lazy chicken
8 From shortcrust pastry

Pies are a symbol of Russian cuisine. There are many recipes for delicious baked goods that are passed down from generation to generation. One of these pies is kurnik, the classic recipe of which chefs call the pinnacle of culinary art in Rus'. We will reveal the secrets of making a complex, but very appetizing and satisfying pie.

Classic recipe in the oven

Kurnik is a real holiday pastry, because you can master the preparation of such a dish only on weekends and if you have free time.

Test components:

two cups of white flour;
155 ml sour cream;
155 g butter;
one large egg;
a pinch of salt.

For filling:

two chicken breasts;
three potato tubers;
large onion;
a couple cubes of butter.

Cooking method:

With added potatoes

Kurnik is a real culinary masterpiece, consisting of a multi-layer filling separated by thin pancakes. We will definitely tell you how to cook a real chicken pie, but now we will share a more modern version of a pie with chicken and potatoes.

Test components:

255 ml kefir;
pack of butter;
655 g flour;
0.5 tsp each salt and soda.

For filling:

366 g poultry fillet;
four potato tubers;
two small onions;
35 g butter, salt, pepper.

Cooking method:

Pour kefir into a large bowl, add baking soda and wait five minutes. As soon as bubbles appear on the surface of the drink, throw in the salt, pour in the melted butter and add the flour. Mix until the dough is soft to the touch.
Cover the base and set aside to cool while you prepare the filling.
Cut the chicken and potatoes into small cubes, finely chop the onion.
Mix the ingredients, seasoning them with salt and pepper.
We divide the base into a larger and smaller part. Roll each part into a circle.
We transfer the first circle (large) into the mold, make sides.
We spread the filling so that the chicken turns out juicy, lay pieces of melted butter on top of the filling, and cover with the second circle.
We make a small hole in the center, brush the cake itself with beaten egg and put it in the oven for 50 minutes (temperature 180°C).

Cooking in a slow cooker

Chicken in a slow cooker is a simpler version of making a pie, but it turns out just as delicious. The classic recipe uses raw potatoes, but such a kitchen appliance has high humidity, so we recommend boiling it first.

Components:

half a kilo of flour;
two chicken eggs;
Art. l. sweet sand;
tsp soda;
0.5 tsp. salt;
half a glass of sour cream (mayonnaise);
half a package of butter (2/3 for dough);
two tbsp. l. very cold water;
355 g poultry breast;
three tubers of boiled potatoes;
onion, spices.

Cooking method:

Beat eggs into a container, add soft ghee and two tablespoons of lean butter, add sweet and salty granules, add sour cream and pour in ice water, mix.
Then add flour and soda to the liquid mass, knead the soft base, put it in a bag and put it in the cold for half an hour.
Chop the meat, potatoes and onions into small cubes, season with spices and mix directly with your hands.
We divide the base, put the smaller one aside, and put the larger one in the bowl of the device, distribute it so that the dough covers the bottom and walls of the mold. Place the filling and pieces of butter on top.
Roll out the smaller part into a circle, cover the filling, seal the edges and close the lid.
You can bake kurnik in the “Baking” mode (one hour) or using the “Multi-cook” program (temperature 125C, time – one hour).

Kurnik made from puff pastry

Today, kurnik can be baked in different ways, each recipe has its own characteristics and secrets. The dough for the chicken can be any, just like the filling itself. We offer a simple and unusual recipe for hearty puff pastry pastries.

Components:

half a kilo of poultry meat;
525 puff pastry (ready);
225 g rice;
bulb;
225 g champignons;
two raw eggs and one boiled;
55 g ghee;
a cup of kefir;
two tbsp. l. flour;
dill, spices.

Cooking method:

Pie according to the old Russian recipe

The old Russian recipe for kurnik is a multi-layer pie and several types of filling. You'll have to tinker with this delicacy, but it's worth it. Everyone will be delighted with this pie. For the recipe you need to bake approximately 7 pancakes (see recipe above).

Test components:

420 g white flour;
220 g whole grain flour;
one and a half glasses of milk;
one large egg;
35 g yeast (fresh);
135 g ghee;
Art. l. Sahara;
tsp salt.

For the buckwheat filling:

110 g buckwheat;
two boiled eggs;
30 g butter;
dill, salt.

For the mushroom filling:

320 g wild mushrooms (frozen);
bulb;
spoon of sour cream, spices.

For the meat filling:

320 chicken meat;
bulb;
Art. l. flour and butter;
half an onion and carrot;
120 ml chicken broth;
spices.

Cooking method:

Pancakes with chicken and mushrooms

In the old days in Rus', some dishes were prepared only once a year. One of these dishes is kurnik, which was baked for name days, weddings or Maslenitsa. The ingredients and method of preparing dough and pancakes can be seen above.

Ingredients for filling:

half a kilo of meat and mushrooms;
half a cup of rice grains;
two onions;
three eggs;
Art. l. ghee;
parsley, dill, spices.

Cooking method:

Mix the yeast dough and bake pancakes.
Boil the rice grains and eggs until tender, then chop them and mix with chopped herbs, adding a spoonful of sour cream.
Chop the mushrooms and onions, fry them and the second filling is ready.
Boil the poultry meat, adding a few peppercorns and a bay leaf to the broth for flavor. Cool the finished meat and chop it.
Assemble the pie in layers, brush with egg and bake for 35 minutes (temperature 200°C).

Quick lazy chicken

The classic chicken recipe is quite labor-intensive, but there are options that will allow you to quickly bake a delicious pie. For the filling, we’ll take chicken meat, you can use breast, but it’s better to take thighs; the baked goods will turn out more juicy.

Test components:

four tbsp. spoons of sour cream and mayonnaise;
a cup of flour;
two raw eggs;
0.5 tsp. soda, salt.

For filling:

half a kilo of potatoes;
three chicken thighs;
spices.

Cooking method:

For the filling, cut the potatoes into slices and the onion into half rings. Separate the meat from the chicken thighs, cut into small pieces, and season with spices.
For the dough, mix all the ingredients until you get a creamy mass.
We take a mold, pour out part of the base, lay out the filling in layers: first potatoes, then onions and meat.
Fill with the remaining dough and put the kurnik in the oven for 45 minutes (temperature
180°C).

From shortcrust pastry

Kurnik can be baked using shortbread dough. The baked goods are tasty and crispy. For the recipe you need to bake pancakes (6 pieces) and prepare the filling - mushroom, rice and chicken (see recipe above).

Ingredients for shortcrust pastry:

425 g flour;
125 g margarine;
55 ml milk;
a pinch of ripper;
three tbsp. l. sour cream (mayonnaise).

Cooking method:

We’ve already talked about how to prepare the fillings for chicken, so let’s move straight to the dough. Place soft margarine in a container, beat in eggs, add sour cream and pour in milk.
Combine the liquid mass with flour and baking powder, knead the shortbread dough and send it to cool for half an hour.
As soon as the filling and pancakes are ready, you can assemble the chicken. Lay out the ingredients in layers, alternating pancakes with fillings. The bottom and top are dough.
Bake the pie for about an hour (temperature 180°C).

For the test:

2 cups (260-300 g) plain white flour;
2/3 cup (150 g) sour cream;
2/3 pack (150 g) butter;
1 egg;
a pinch of salt.

For filling:

2 chicken breasts;
2-3 potatoes;
1 large onion;
several small cubes of butter;
1 egg for brushing the pie;
salt and ground black pepper to taste.

Cooking classic chicken

Mix together flour, a pinch of salt, soft butter, sour cream and egg in a bowl. Then knead the dough with your hands on a floured surface. Form a soft pliable ball of dough.

Place the dough in a bowl and cover with a towel. Meanwhile, wash the chicken breasts, pat them dry with a towel, and then cut into cubes. Peel the potatoes, grate them on a coarse grater, and peel the onion and cut into quarter circles.

Divide the dough into two parts, one should be smaller - it will be the lid (top part) for our pie. Place most of the dough on a lightly floured surface and roll it out into a flat circle slightly larger than the pie pan.

Place the dough circle in a greased pan, fold and straighten the sides of the pie so that they rise to the edges of the pan. Place the first layer of filling - grated raw potatoes - in an even layer, season it with salt and pepper.

Place the next layer of chicken and onions mixed together.

Season this layer with salt and ground black pepper too. I usually don’t skimp on pepper – it makes the filling very aromatic.

Then place small cubes of butter on top of the filling (this will add juiciness to the chicken).

Roll out the remaining dough into a circle to cover the pie. Pinch the edges of the top and bottom pie crust together.

There are all sorts of ways to make a “seam” by joining two edges of the dough. The simplest and strongest is the “pigtail” or “flagellum”, I always use it.

Make a small hole in the center of the top of the pie (I just poke it with my finger). If you have the desire and time, you can decorate the chicken pot with spikelets or flowers cut out of dough. Then brush the pie with beaten yolk.

Preheat the oven to 190-200 degrees C, place the pan on the middle rack and bake the chicken for 45-60 minutes - or until golden brown.

Remove the finished pie from the oven and let it stand for 10 minutes so that it can cool slightly. Then slice and serve with broth, soup, hot tea or cold milk.
Bon appetit!