Kurnik is an original multi-layer pie that has long been extremely popular in Rus'. The filling for it was originally made from poultry meat. This is where this unusual and quite self-explanatory name came from. Depending on personal taste preferences, kurnik dough can be prepared in different ways.

To make your work as easy as possible, it is best to make dough for chicken using kefir. In addition, this can significantly reduce the time allotted for preparing the pie.

To work you need to take:

• 2 eggs;
• 50 grams of sugar;
• 1 glass of kefir;
• a pinch of baking soda;
• 10 grams of salt;
• 110 grams of butter.

Method of preparing the semi-finished product:

1. First you need to melt the butter. You can melt it in a frying pan or simply take it out of the refrigerator and keep it on the table for a while at room temperature.
2. Pour kefir into a bowl.
3. Add eggs, salt, soda and sugar to it, and then beat it all thoroughly with a mixer.
4. Add melted butter.
5. Without stopping stirring, add flour in small portions.
6. Cover the lump of dough with a napkin and leave it on the table for literally 15 minutes.

After this, you can start rolling out the dough for the kurnik, and then start shaping the pie itself.

Sand cake base

Very often used for cooking chicken shortbread dough.

Thanks to its original consistency, it perfectly absorbs moisture and flavors of the filling.

As a result, the pie turns out juicy and very tender.

To prepare this dough you will need:

• 0.5 kilograms of wheat flour;
• 2 eggs;
• 2 pinches of salt;
• 300 grams of butter;
• 40 grams of cold water.

You can make this dough by hand, but it is better to use a special food processor for this purpose.

In this case it is necessary:

1. Pour flour into the combine bowl.
2. Add salt, slightly softened butter and grind it all into crumbs.
3. Beat the eggs into the resulting mass, add water and mix well. To make the dough more homogeneous, you can knead it intensively with your hands for an additional couple of minutes.
4. Slightly flatten the semi-finished product into a flat cake, wrap it in film and place it in the refrigerator for 30 minutes.

After this treatment, the dough rolls out well, and the pie itself turns out simply amazing.

Cooking with sour cream

To prepare a good kurnik dough, you can use a variety of fermented milk products. The option with sour cream is considered one of the simplest and does not require the housewife to have any serious culinary skills.

In this case, only five main components are usually used:

• 450-500 grams of wheat flour;
• 5 grams of fine salt;
• 250 grams of butter;
• 6 grams of baking soda;
• 300 grams of fat sour cream (not less than 20%).

The dough is prepared in three stages:

1. In a separate plate, mix sour cream well with pre-softened butter.
2. In another plate, collect all the bulk ingredients (sifted flour, soda, salt) and mix them too.
3. Combine the contents of both plates. After thorough kneading, you should get a soft and very plastic dough.
4. Place the finished product in a plastic bag and leave it on the table while the filling is prepared.

The “rested” semi-finished product can only be slowly rolled out and prepared for molding.

Puff pastry for kurnik

Some chefs claim that the best kurnik is the one that uses puff pastry as a base. It is easy to verify this by personal example.

To work you need to take:

• 3 full glasses (+ 90 grams of butter) wheat flour;
• 150 milliliters of water (cold);
• 2 eggs;
• 7-8 grams of table salt;
• a little lemon;
• 300 grams of butter.

How to make this dough correctly:

1. Combine all ingredients (except oil) in one bowl and mix them thoroughly.
2. The prepared elastic, but quite tough dough should be covered with a towel and allowed to rest for 30 minutes.
3. Chop butter with flour. Roll this mixture into a layer, and then put it in the refrigerator for 20 minutes.
4. Now you can begin the main procedure. First, the ripened dough must be rolled out into a thin rectangle. Then put an oil layer on it. Fold the edges of the dough over and roll it out again.
5. Fold the workpiece several times, wrap it in a towel and put it in the refrigerator for 20 minutes.
6. Take out the dough, roll it out again, and then fold it again. Repeat similar actions at least 3-4 times.

After this, you can immediately begin assembling the pie.

Recipe with margarine

Using butter to prepare dough is expensive and not always justified. If desired, it can be replaced with margarine. This option is not as useful, but more affordable.

To make kurnik dough in your home kitchen, you will need:

• 0.8 kilograms of wheat flour;
• 250 grams of margarine and the same amount of sour cream;
• a little salt;
• 5 grams of baking powder.

The way this dough is prepared is extremely simple:

1. In a separate container, mix dry ingredients.
2. Add margarine and grind it with the flour mixture into crumbs.
3. Pour sour cream here and make the final knead.
4. Let the dough rest for 30 minutes in the refrigerator.

In this recipe you need to be very careful with salt, because it is already included in margarine initially. An excess amount of salt will spoil not only the taste, but also the consistency of the semi-finished product.

Crumbly mayonnaise base

Depending on the chosen filling, crumbly dough can also be used to prepare kurnik. The easiest way to make it is with mayonnaise.

For this recipe you will need the simplest ingredients:

• 2.5 cups wheat flour;
• 50 grams of refined vegetable oil;
• 0.5 cups of mayonnaise and the same amount of boiled water;
• a little salt.

It takes just a few minutes to prepare this dough:

1. First, mayonnaise must be diluted with water.
2. Add butter to this mixture, add salt and mix well.
3. Add flour. It must be introduced in parts, without stopping the mixing process.

The result of these simple steps will be a lump soft and very elastic dough. It's a pleasure to work with him. This semi-finished product rolls out easily, does not stick to your hands and does not tear.

Yeast dough for chicken

Supporters of classic baking will prefer kurnik dough prepared with yeast. As a liquid base, you can use water, milk or a mixture of both.

For one of the options you will need:

• 0.5 kilograms of wheat flour;
• 2 eggs;
• 250 milliliters of milk;
• 8 grams of sugar;
• 30 grams of pressed yeast;
• 5 grams of table salt;
• 35 grams of sunflower oil.

How to properly prepare yeast dough:

1. First of all, dissolve the yeast in warm milk, adding sugar and a little flour.
2. As soon as the mixture begins to foam, pour oil into it.
3. Add eggs beaten separately with salt and mix.
4. Add the remaining flour little by little. To stir thoroughly.
5. Knead the dough by hitting it forcefully on the table several times. This is necessary so that excess air comes out and the mass becomes softer.

The finished dough should be allowed to rest for a while so that it can rise well. The cake it will turn out to be simply airy.

Kurnik is a hearty chicken pie that can be served not only with tea. These baked goods can be a full dinner or a good snack. There are an incredible number of chicken recipes, but the result largely depends on the test.

A variety of options are collected here. How and from what to knead the dough for chicken?

Kurnik dough - general principles of preparation

The dough for kurnik is usually kneaded with white wheat flour. The higher its quality, the better the result will be. It is advisable to sift the dough before use. The procedure will get rid of random debris and lumps, and the flour will be easier to combine with the liquid. If the dough is yeast, it will require ripening in a warm place. All other types can be used after kneading. Puff pastry also takes a lot of time, but it can be used immediately after final rolling.

What is the dough for chicken kneaded from:

Milk, water, kefir and other liquids;

Butter, margarine, fat;

If the dough is not yeast, then baking powder can be added to it. It is often replaced with regular baking soda. You can extinguish it with acid or kefir, if it follows the recipe. Kurniks with different fillings are formed from the finished dough.

Yeast dough for chicken with milk

Recipe for a simple yeast dough for kurnik made with whole milk. The yeast used for this is fast-acting dry yeast; you need one small packet. Vegetable oil can be replaced with melted butter.

Ingredients

A glass of milk;

10 g yeast;

15 g sugar;

500 g flour;

Two tablespoons of oil;

1 tsp. salt.

Cooking method

1. Heat the milk. To knead yeast dough, always use a liquid slightly warmer than body temperature.

2. Add sugar and yeast, stir, add 5-6 tablespoons of flour. Leave for 15 minutes.

3. Add a level teaspoon of salt, stir, add flour and add oil. Mix everything together first with a spoon, then with your hands. Add flour until you get a thick, soft and non-sticky dough.

4. Put it in a warm place. Be sure to cover with a towel; the fabric should allow air to pass through, but protect the crust from drying out.

5. After an hour and a half, the dough will rise, you need to lower it. Then let it stand a little more, rise, and you can begin to form the chicken pot.

Puff pastry for chicken

Puff pastry is easy to buy in the store, it is inexpensive, but cannot be compared with its homemade counterpart. The cheapness of the product is explained by the composition, there is nothing supernatural in it, the products are the most primitive, cheap and there are few of them.

Ingredients

200 ml water;

0.3 kg margarine;

Four tbsp. flour;

0.5 tablespoons of vinegar;

A couple of eggs.

Cooking method

1. Puff pastry loves the cold. Therefore, there is no need to heat or melt anything for it. On the contrary, we cool the water. It is advisable to use ice liquid for kneading.

2. Pour vinegar into the water, add salt, stir. Beat the eggs separately with a fork.

3. Sift three glasses of flour onto the table, make a well, add eggs and water, knead the dough. If necessary, add a little more flour and check the consistency. Making tough dough. Let it sit for a quarter of an hour for the gluten to swell.

4. Cut the margarine into slices and lay out in one layer on a piece of parchment paper. Cover with a second sheet of the same sheet and roll it slightly with a rolling pin. It should be a square in one layer.

5. Roll out the dough into a piece twice the size of a square, that is, into a rectangle. Place margarine, cover with loose dough, pinch the edges together, roll out the margarine and dough.

6. Fold the prepared layer 3-4 times, put it in the refrigerator for a quarter of an hour, or in the freezer. We take it out, roll it out, but without unfolding it. Fold again 3-4 times. Place in the freezer for 15 minutes.

7. You can roll out and fold the dough in this way ad infinitum, there will be more layers, but for kurnik two or three times are enough. At the end we simply roll it out and form a pie.

Dough for kurnik with kefir

One of the classic recipes for kurnik dough with kefir or yogurt. Margarine and butter can replace each other. But this dough made with lard (melted lard) is especially successful. This fat does not contain water, gives good consistency, and allows you to prepare a tasty and crumbly pie.

Ingredients

A pair of eggs;

Half a kilo of flour;

0.25 liters of kefir;

Sugar 2 tsp;

A pinch of soda;

110 g butter;

1 tsp. salt.

Cooking method

1. Melt the butter and leave for a while to cool. If it has been kept warm, then you don’t have to do this; we will use a softened product.

2. Break the eggs into a bowl with kefir, add soda, salt and sugar to them. Whisk the mixture thoroughly until smooth, add softened or melted fat.

3. Add wheat flour. Mix the dough. When using liquid kefir (or yogurt, another fermented milk product), a little more flour may be needed.

4. Cover the dough with a napkin, put it in a bag or simply leave it on the roof, covering it with an inverted bowl. Let it sit for a quarter of an hour. After this, you can begin to form and subsequently bake the chicken.

Kurnik dough with sour cream and margarine (shortbread)

To prepare the dough according to this recipe you need only three ingredients, not counting salt. But you can cook without it if the margarine is salted. It is very important to use good sour cream with at least 20% fat content.

Ingredients

260 g flour;

220 g margarine;

110 g sour cream.

Cooking method

1. Pour flour into a bowl. It is advisable to sift it. We measure according to the norm; if necessary, you can add a few more spoons at the end.

2. Add chopped or grated margarine and rub everything together.

3. Add salt and sour cream. Mix the dough. Bring it until smooth, the mass will stick a little to your hands. Place the dough in the refrigerator.

4. After half an hour, the dough will become hard. We take it out of the freezer, divide it into two parts, and form a chicken pot stuffed with poultry and vegetables.

Dough for chicken with margarine

Very often the dough for kurnik is kneaded with margarine. This is one of the cheapest fats, although not very healthy. It is better to take fatty margarine. This is easy to check - you need to press on the product lying in the refrigerator. If it kneads easily, then the percentage of fat in it is small.

Ingredients

250 g margarine;

250 g sour cream;

5 tbsp. flour;

5 g baking powder.

Cooking method

1. Measure out three and a half cups of flour and place in a bowl. Add a couple of pinches of salt to it. Remember that margarine also contains it. Immediately add baking powder, half a standard sachet is enough. Mix.

2. Add all the margarine at once. Grind together with the flour mixture until smooth. If there is not enough margarine, you can partially replace it with butter. Fat rendered with wine (lard) will do. If the margarine is frozen, you can grate it first or simply chop it together with the flour with a knife.

3. As soon as the flour and margarine turn into crumbs, add sour cream to them, knead the dough, and add more flour if necessary. The amount depends on the consistency of sour cream. Let the prepared dough rest for half an hour in the refrigerator. Then we sculpt and bake a chicken chicken out of it.

Dough for kurnik with mayonnaise “Criable”

Mayonnaise contains a lot of fat and also contains eggs, so the sauce is ideal for kneading dough for kurnik. This recipe is egg-free. That is, the dough is made from those products that can easily be found in the refrigerator.

Ingredients

Three tablespoons of oil;

400 g flour;

0.3 tbsp. water;

Salt (about 0.5 tsp)

Cooking method

1. Add salt to the water and stir. Add mayonnaise and continue stirring. It's okay if it's a little flaky, that's normal for this type of sauce.

2. Add flour and knead. The amount will depend on the thickness of the mayonnaise. Make soft and elastic dough.

3. Let the lump lie in the refrigerator for half an hour. To prevent it from drying out, it is better to put it in a bag or cover it with cling film.

Kurnik dough with sour cream and milk

Recipe for tender dough for making kurnik with sour cream. Additionally, you will need regular whole milk, the fat content does not matter. This option is with eggs. If they are large, then two pieces are enough. The amount of flour indicated is average; it may vary slightly up or down.

Ingredients

0.6 kg flour;

Five spoons of sour cream;

140 ml milk;

Three eggs;

7 g soda;

Salt, sugar.

Cooking method

1. If the sour cream is sour, then you don’t have to extinguish the soda separately, just mix it with the sour cream and leave it for now.

2. Add a teaspoon without a tubercle of salt and twice as much granulated sugar to the milk. Dissolve and combine with sour cream.

3. Beat the eggs with a fork and pour into a bowl with sour cream and milk. Mix everything thoroughly.

4. We begin to introduce flour. If soda has not yet been added, then quench it with vinegar and pour it into the dough. Knead it until you obtain a plastic mass that will not stick to your hands. But you shouldn’t make the dough too hard either.

5. Can be used immediately. But it’s still better to let the dough sit for a little while, at least a quarter of an hour. You can simply place it on the table or place it in the refrigerator.

Yeast dough for kurnik on water

Another version of the dough with yeast. This recipe uses plain water, but if desired, mix it partially with milk. The recipe uses regular butter. We melt it in advance so as not to use boiling water; you can replace it with margarine.

Ingredients

300 ml water;

0.6-0.7 kg of flour (approximate amount);

70 g butter;

One and a half spoons of sugar;

1 tsp. salt;

One egg;

11 g yeast.

Cooking method

1. Mix sand with warm water, add dry yeast. Leave for a few minutes until everything dissolves.

2. Combine the egg with salt, stir and pour into warm water.

3. Add warm butter, stir and begin adding flour. Knead soft, but not liquid dough. We knead it until it becomes plastic.

4. Transfer to a large bowl, cover with a towel, leave until well risen, then release once.

5. Form a chicken pot, grease and bake.

Any dough will be easier to knead and will turn out to be of high quality if you use products of the same temperature. They never add sour cream or fat from the refrigerator to a warm liquid, just as they never try to pour boiling oil into flour.

Yeast dough cannot be stored; it must be used immediately as soon as the mixture has risen and soured. But other types of dough (with kefir, sour cream, fats) are great in the refrigerator, some can even be frozen. Therefore, if necessary, knead in advance.

Kurniks are usually prepared with a raw filling, so there is no need to add a lot of sugar. Otherwise, the crust will quickly burn and the inside of the pie will not be baked.

Kurnik is a traditional Russian pie that has maintained its popularity over time. There are many ways to prepare this truly royal pie, and they differ both in variations of the filling and in the type of dough used. Some prepare kurnik from puff pastry or yeast dough, using several types of fillings separated by pancakes, while others prefer a simpler version and prepare it from unleavened dough. Today we will look at options for preparing dough for kurnik with kefir. It turns out to be delicate in taste, airy, very easy to prepare and does not require special culinary skills.

How to make dough for kurnik with kefir - recipe

• kefir 3.2% fat – 250 ml;
• cream margarine – 250 g;
• salt – 1/2 teaspoon;
• soda – 1/2 teaspoon;
• vinegar 9% – 1 teaspoon;
• wheat flour.

Mix kefir with a fat content of 3.2% or more with soda, quenched with vinegar, salt, melted and cooled margarine and mix well. Now add sifted wheat flour little by little and make a soft, but not sticky dough.

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

Recipe for kurnik dough with kefir and eggs

• kefir 3.2% – 250 ml;
• butter – 150 g;
• eggs – 1-2 pcs.;
• salt – 10 g;
• soda – 10 g;
• vinegar – 10 ml;
• granulated sugar – 35 g;
• wheat flour - 700 g or how much the dough will take.

Beat eggs with granulated sugar until light and fluffy, add salt, baking soda, melted butter, add kefir and mix. Now add sifted flour in small portions and make a soft dough. We wrap it in cling film, place it in a bowl and place it in the refrigerator for a couple of hours to mature. After the time has passed, we begin to form the product.

We offer the most common recipe for making kurnik from this dough.

Kurnik with potatoes made from kefir dough in the oven

• kefir dough;
• chicken meat (pulp) – 450 g;
• potato tuber – 700 g;
• onion – 120 g;
• butter – 75 g;
• ground black pepper - to taste;
• salt - to taste;
• egg – 1 pc.;
• spices of your choice - to taste.

Let's prepare the kefir dough, using one of the above recipes as a basis, and while it sits, prepare all the ingredients for the filling. Wash the chicken meat, dry it thoroughly with a paper towel and cut into small slices. Remove skins from potatoes and cut into small cubes. Peel the onions and chop them into small cubes.

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

Place the dish in an oven preheated to 170 degrees for about one hour or until cooked and golden brown. Cooking times may vary depending on the capabilities of your oven.

womanadvice.ru

Kurnik on kefir

I’ll tell you how to cook kurnik with kefir, tasty and satisfying. It's even tastier than you think! It just melts in your mouth. Nourishing, tender and hot, incredibly aromatic, you will definitely love it! I recommend!

INGREDIENTS

• Kefir 250 Gram
• Flour 300 grams
• Butter 250 grams
• Chicken 500 grams
• Potatoes 4 pieces
• Onion 5 pieces
• Soda 0.5 teaspoons
• Salt 1 To taste

1. Let's make the dough: dissolve soda and salt in kefir, wait until bubbles appear. This means the soda has reacted. Add melted butter and begin to add flour little by little. Mix thoroughly.

2. Peel the potatoes, wash the chicken, and cut these ingredients into small cubes. We combine them, not forgetting about the spices and chopped onions. Let's mix.

3. Roll out the dough and form the sides. We spread the filling, and from the rest of the dough we make a “top”. If desired, we decorate it with patterns, laying them out from the dough. Leave a hole in the center so that excess liquid from the filling can evaporate.

4. Bake the chicken at 200 degrees until golden brown for about an hour.

5. And this is how beautiful it will turn out! Bon appetit!

povar.ru

Kurnik on kefir

Amaze your guests and loved ones by preparing a delicious kefir chicken for the festive table. Today I will tell you all the secrets of making this delicious pie according to the classic recipe. I’m sure yours will turn out no less tender and fragrant. We will make the dough for kurnik according to a popular recipe using kefir and butter or margarine (optional).

Before we cook the chicken, we need to make all the fillings for the pie. For the first filling, boil the chicken fillet until half cooked. Let's wash it and remove films and grease. To preserve the juiciness of the meat, lower it into already boiling water.

This will seal the top layer of the meat and prevent the juices from leaking out of the meat while cooking. We will boil the meat in one piece for 10 minutes. Then remove it from the broth and cool completely. We won’t pour out the broth; it will be useful for our recipe later. While the fillet is cooling, let's start with the onions. Peel the onion and cut it into small cubes.

Pour some refined sunflower oil into a non-stick frying pan. When it warms up, put the chopped onion in it. Stirring occasionally, fry the onion until transparent. It is important that the onion becomes soft and does not crunch on your teeth.

Cut the chicken fillet, cooled to room temperature, into medium-sized cubes.

Add the chopped chicken to the fried onions and stir. Sprinkle the mixture with ground black pepper and fine salt. We will simmer the ingredients over low heat for 3-4 minutes, as required by the recipe.

Then add 5 tablespoons of sour cream to the mixture and mix. Sour cream will bind all the ingredients and make our filling tender and juicy.

When the sour cream boils, add finely chopped dill to the filling, stir and remove the pan from the heat.

The chicken filling is ready.

Now let's prepare the second filling. To do this, rinse the rice thoroughly, changing the water several times. Pour purified water into the pan in a ratio of 1:2, that is, 300 ml and put it on the fire. When the water boils, add a little salt and pour the washed rice into the pan. Boil it for 10 minutes covered over low heat until it is half cooked. Thanks to the fact that we added the cereal to boiling water, the starch will remain inside the rice, it will turn out viscous, and the filling will not crumble. Let the rice cool to room temperature.

While the rice is cooking, wash three chicken eggs and boil them for 7-8 minutes after boiling. Then cool the boiled eggs in cold water and peel them. Grate the eggs on a fine grater. Thanks to this, the rice filling will become creamy, homogeneous and will not spill out of the finished piece of chicken.

Mix cooled rice and grated boiled eggs.

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

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

Let's wash and clean the champignons. Cut the mushrooms into medium-sized pieces, as required by the step-by-step recipe.

Pour a tablespoon of refined oil into the frying pan and wait until it warms up. Then put the mushrooms in it and, stirring, fry them until half cooked. The champignons should be slightly golden, but still remain elastic. Season them with salt and pepper. Fry the mushrooms over medium heat for 5 minutes and remove from the stove. Now they also need to be cooled to room temperature.

To ensure that the pancakes inside the chicken pot retain their shape, we will cook them in water. Thanks to this, the pancakes will turn out denser, will not tear and will hold the filling well. To prepare a classic kurnik, we need 4 pancakes. I usually make twice as much batter in case the pancake breaks. In addition, you need to try a few pancakes thoroughly so that the kefir chicken is sure to be a success. For the pancake dough, beat two eggs into a deep bowl.

Using a whisk, beat them thoroughly.

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

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

Then pour in the remaining milk, a spoonful of vegetable oil and mix the dough. Due to the fact that the milk was introduced in parts, the dough is homogeneous.

According to the recipe, let the finished dough rest for 10-15 minutes.

To bake pancakes, it is advisable to use a frying pan of the same diameter as the baking pan. Then the pancakes will completely cover the fillings, and they will not mix. Before baking the first pancake, grease a non-stick frying pan with a pastry brush dipped in sunflower oil. Pour half a ladle of dough into the pan. Rotating the pan in a circular motion, distribute the dough around its perimeter.

When the pancake is fried on one side, carefully turn it over to the other, helping yourself with a spatula. We will bake the pancakes over medium heat until done. Place the finished pancakes in a stack on a plate and cover with a towel to prevent them from drying out.

Sift the wheat flour into a deep, dry bowl to saturate it with oxygen.

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

Using your hands or a fork, rub the flour and butter until fine crumbs form.

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

Add a tablespoon of full-fat sour cream to the mixture (I use sour cream with a fat content of 20%). The classic pie recipe does not contain this ingredient, but I always add it to make the dough tastier and more elastic. Next, add a little salt and sugar to the resulting mixture.

Whisk everything until smooth. There is no need to beat the mass too long and hard, the main thing is that all the components are mixed.

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

Knead a soft and elastic dough, kneading it until smooth for 8-10 minutes. You may need more flour. If necessary, you can add it to the dough so that it does not stick to your hands.

Cut off ⅔ of the finished dough. This will be the base of our pie. Roll out the dough into a circle with a diameter of 35 cm and a thickness of 5 mm.

Line the bottom of a springform metal baking pan with parchment. We will not grease the pan with oil, since the dough already contains a sufficient amount of fat. According to the recipe, place the rolled out dough on the bottom of the mold so that it reaches the edges of the mold. These will be the sides of our pie.

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

Place the least juicy filling on top of the pancake - a mixture of rice and boiled eggs. Pack the filling tightly so that the layer is even and dense.

Now let's cover the egg-rice filling with the second pancake. Place the chicken filling on top of the pancake, forming a mound. In the center the layer should be thicker - 3-3.5 cm, and thinner at the edges - 1.5-2 cm.

Cover the filling with the pancake again.

Place the last filling of fried champignons on top. Distribute the mushrooms in an even layer.

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

Brush the finished chicken with whipped yolk to make the pie golden brown.

Place the pan with the chicken on a baking sheet and put it in the oven for 20-25 minutes. We will bake it at 220 degrees. After 10 minutes, remove the chicken from the oven, pour 100 ml of chicken broth into the hole in the center and cover it with foil so that the top does not brown too much.

Carefully remove the finished pie from the oven, cover with a towel and cool. Then remove the baked goods from the mold.

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

vkusno-i-prosto.ru

Kurnik dough - a modern interpretation of an ancient Russian pie

The dough for kurnik can be made unleavened, flaky, or sandy, because the main thing in this pie is the filling.

Kurnik is an old Russian pie, the pinnacle of culinary art with a long history. During the time of Ivan the Terrible, kurnik was served at the royal table on especially solemn occasions, and then for centuries it was a mandatory treat at the wedding table.

Kurnik of our ancestors was a tall closed pie made of unleavened pastry with a complex puff filling - chicken meat, porridge, mushrooms, eggs, thick milk sauce. The preparation took a long time. The pancakes were layered with different fillings. The pie was baked in a Russian oven on birch logs. Served with thick milk sauce. The dish is truly royal. It was simply impossible not to like it.

Modern chicken pies are prepared using a simplified version. Buckwheat and millet are replaced by rice or potatoes with onions, fewer layers of filling are used, and different types of dough are used. Kurniks made from yeast, puff pastry or shortbread dough turn out just as good. How to prepare delicious dough for chicken will be discussed below.

Simple dough for kurnik with kefir

Photo No. 1. Recipe for a delicious simple dough for kurnik with kefir

The simplest dough for chicken is made with kefir. It is prepared quickly and easily, it turns out soft, and does not lose its taste if it sits in the refrigerator for some time.

Recipe ingredients:

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

Method for preparing dough for kurnik with kefir:

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

Crumbly dough for kurnik with mayonnaise

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

Recipe ingredients:

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

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

Butter dough for chicken with sour cream

Photo No. 3. Recipe for kurnik dough with sour cream

Butter dough for kurnik is considered classic. It is delicate, plastic, does not tear and retains the shape of the shaped decorations well, because initially the kurnik was a festive pie, so it was decorated richly and variedly.

Recipe ingredients:

• wheat flour 600 g.
• eggs 3 pcs.
• milk 150 ml.
• sour cream 5 tbsp. spoons
• salt, soda, sugar 1 teaspoon each

Method for preparing dough for kurnik with sour cream:

1. First remove the milk and sour cream from the refrigerator.
2. Beat eggs with salt and sugar. Add sour cream, soda and milk. Stir. Gradually stir in flour. The dough should not be too tough, but also not stick to your hands. Not all flour may be needed.
3. Cover the lump of dough with a towel and let it stand for 20 minutes, after which you can start preparing the chicken.

Shortbread dough for chicken with margarine

Sand pestle makes delicious portioned chicken like in the photo - small pies with chicken meat, cereals, mushrooms and vegetables. Eating such pies is more convenient. You can put them in your child's school or take them with you on a picnic.

Recipe ingredients:

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

1. Melt the margarine. Let it cool a little. 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 a plastic dough. Place it in the refrigerator for 1 hour.

Puff pastry for kurnik with margarine

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

Recipe ingredients:

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

Method for preparing dough for kurnik with margarine:

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

• Sift the flour before preparing the dough. The flour is saturated with oxygen, so the finished product comes out soft and airy.
• The taste of chicken improves if it is prepared from quality ingredients. Instead of margarine, take high-quality butter, and instead of store-bought sour cream, use homemade sour cream. The taste of the chicken will be incomparably better.
• Shortbread, puff pastry, kefir dough can be made in advance and stored in the refrigerator.
• Before rolling out, divide the dough into 2 parts. Less dough goes into the base of the chicken pot (1/3 part). Leave most of it for the top of the pie so that you can easily cover the filling and seal the edges.
• Brush the top of the chicken pot with egg yolk. The finished dish will be shiny and appetizing.

fabfood.ru

Recipe for shortcrust pastry for kurnik with kefir and margarine

Kitchen appliances: sieve, scales, grater, bowl.

• For dough, buy only premium wheat flour. Before use, sift it through a fine sieve. This is necessary so that the flour is saturated with air and no impurities get into the dough. Baked goods made from sifted flour are softer and airier.
• I advise you to take fatty kefir, at least 2.5%. You can, of course, use low-fat kefir, but it is more liquid, so you may need some more flour when using it.
• Dry yeast in the recipe can be replaced with fresh yeast, taking it in three times the quantity.

Step-by-step preparation

Recipe for crumbly dough for kurnik, with sour cream and margarine

Cooking time: 20 min kneading + 20 min. cooling.
Number of servings: for 1 pie.
Calories: 139 kcal.
Kitchen appliances: sieve, scales, mixer, bowl.

Ingredients

Step-by-step preparation

Recipe video

All stages of kneading dough are shown in detail in this video. I recommend watching!

Classic recipe for kurnik dough with mayonnaise

Cooking time: 20 minutes kneading + 1.5 hours fermentation.
Number of servings: for 1 pie.
Calories: 139 kcal.
Kitchen appliances: sieve, scales, bowl.

Ingredients

Step-by-step preparation

Recipe video

This video will help you quickly and easily knead delicious butter dough. Pay attention to the consistency of the finished dough - it should be very soft.

Table. It was called the royal pie for its beautiful appearance, high taste and difficulty in preparation.

Every modern housewife can surprise guests or household members with a shortcrust pastry chicken. To do this, you need to have a desire to please others with your culinary talent and a couple of hours of free time.

Recipe for kurnik with sour cream made from shortbread dough

It’s worth preparing this hearty and tasty dish to hear the praise of those who eat the wonderful pie.

Dough

· 410 g flour;

· 210 g plums. oils;

· 200g sour cream;

· 2 chicken yolks;

· 10 g sugar;

· a pinch of soda and salt;

For the chicken filling

· 750 g chicken;

· 2 onions;

· 15 g salt;

ground black pepper on the tip of a knife;

· 20 g vegetable oil.

For the rice filling

· a glass of rice;

· half a glass of chicken broth;

· Art. spoon of butter;

· half a teaspoon of salt;

· yolk for greasing the pie.

Cooking steps

1. First prepare the meat filling. Boil chicken broth in salted water with the addition of peeled carrots and a whole onion. Remove the finished meat from the water, cool and cut into small pieces. Fry the chopped peeled onion over low heat until golden brown. Add chicken pieces to the onion, salt and pepper the mixture, gradually pour in half a glass of broth. Remove from heat.

2. Separately, boil rice and eggs in salted water. Mix cereal and finely chopped eggs. Slowly pour the broth into the mixture so that the resulting filling is not runny. Lightly salt and add butter. The rice filling is ready.

3. For the dough, combine chicken yolks with butter, add sour cream. Mix the mixture well, gradually add flour and baking powder. Place the finished dough in the refrigerator.

4. Take out the cold cake, divide it into two parts, one of which should be 2 times smaller than the other. Roll out a large piece of dough into a cake about half a centimeter thick and place it in a baking dish, leaving the edges.

5. Place half of the rice filling on the prepared shortbread dough for chicken, then the same part of the meat filling. Top with remaining rice and then chicken.

6. Roll out the rest of the dough, making a hole in the center of the resulting cake. Cover the pie and seal the edges. Brush the top with egg.

7. Bake kurnik with shortcrust pastry in a preheated oven for about 45 minutes at 190°C. Approximately 15 minutes after cooking, you can remove the finished dish from the oven.

Classic kurnik made from shortcrust pastry

The simplest and most affordable products are used for the test.

· 500g flour;

· 300g butter;

· 2 small spoons of water;

· a few pinches of salt.

For the filling you will need

· 300g chicken fillet;

· 250g potatoes;

· 150 g of onion;

· 60 g hard cheese;

· a tablespoon of butter.

Cooking process

1. First make shortcrust pastry for the kurnik. Add salt to flour and stir. Grind the softened butter with flour, mash the mixture with a fork. Beat the eggs into the resulting mass and slowly pour in the water. Mix all ingredients with your hands until smooth and divide into 3 parts. Wrap the resulting dough in cling film and place in the refrigerator. Can be used within an hour.

2. Prepare the filling. Finely chop the onion, potatoes and chicken fillet. Season with salt and add soft butter. Mix the filling thoroughly. Grate the cheese, but do not mix it into the mixture.

3. Take out the chilled dough, divide into two parts and roll out. Line the bottom of a baking sheet with parchment paper. Place one cake layer on the bottom and place the meat filling on top. Sprinkle the grated cheese evenly over it and wrap the remaining cake layer on top.

4. Pinch the dough in a circle and place in the oven. It cooks for about 50 minutes at a temperature of 220 °C.

Any version of shortcrust pastry chicken can be served with a suitable gravy.

All-purpose cream sauce

To prepare it you need the following products

· 25 g flour;

· 400 ml chicken broth;

· half a glass of cream;

· 2 yolks;

· 70 g butter.

Cooking steps

1. Over low heat, boil flour, broth, cream and half the butter until sour cream thickens.

2. Remove the mixture from heat.

3. Add the yolks mashed with butter to the cooled mass.

4. Mix everything well, you can add spices and herbs. The sauce is ready.

Instead of such a main sauce, mushroom, tomato or cheese sauce can be prepared if desired. It all depends on personal preferences, the imagination of the cook and the availability of the right products. The sauce is served in a separate small bowl.

Portioned mini-chickens

Convenient little triangles with meat filling will delight you with their taste and aroma.

Products

· 2 tbsp. spoons of butter;

· 450 g flour;

· a third of a large glass of milk;

· chicken (you will need fillet);

· 5 potatoes;

· 3 onions;

· dill, a little salt and pepper to taste.

Here's how to prepare mini-chickens:

1. For the dough, mix grated butter with lightly salted flour. Separately, whisk mayonnaise and milk with the egg. Pour the resulting mixture into the flour, knead the dough. Place the finished cake in the refrigerator and let it sit there for at least half an hour.

2. At this time, prepare the filling. Grind the meat removed from the chicken breast and legs in a meat grinder, cut raw potatoes and onions into small pieces. Mix the filling by adding an egg, dill (can be frozen if desired), a little salt and ground black pepper.

3. Remove the dough from the refrigerator and form it into a long thick rope. It needs to be cut into pieces of the same size. Roll out each piece and fill the resulting pancakes with filling. Form triangular-shaped mini-chickens with a small hole at the top.

4. Place the products on a baking sheet greased with vegetable oil. Bake in an oven preheated to 210 degrees for about half an hour. For greater juiciness, you can apply a small piece of butter to the surface of each mini-chicken after baking.

Kurnik with “raw” filling

A relatively quick way to prepare a delicious dish.

Dough

· 3.5 cups flour;

· 250 g margarine;

· a glass of kefir;

· a level teaspoon of soda;

· a pinch of salt.

Filling

· 4 medium-sized potatoes;

· 2 chicken breast fillets;

· 2 large onions;

· salt and pepper to taste.

Sequence of work

1. First prepare the dough. In the center of the sifted and lightly salted flour mound, make a hole into which pour baking soda, and then pour in kefir. Mix, add melted margarine. Place the finished plastic dough in the refrigerator for about 50 minutes.

2. At this time, cut raw potatoes and chicken into cubes, and onion into half rings. Lightly add salt and pepper to all products without combining.

3. Remove the dough from the refrigerator and divide it into two parts. Line a baking sheet with parchment paper. Place the pre-rolled half of the dough on top. Place the filling in layers on the resulting flatbread. Bottom - potatoes, then onions and chicken. Roll out another cake layer and cover the pie with it. Make a hole in the upper central part of the chicken with your hands and brush the surface of the pie with beaten egg.

4. Bake the dish in an oven preheated to 230°C for about 50 minutes. Remove the finished pie and cover with a towel, let stand for at least 20 minutes before eating.

Kurnik with mayonnaise and sour cream dough

An excellent option, this shortbread dough for kurnik is very pliable, and after cooking it resembles puff pastry.

Need such products

· half a glass of sour cream;

· a third of a teaspoon of baking soda;

· 3 cups flour;

· 100 g butter;

· half a glass of mayonnaise;

· half a teaspoon of salt.

Preparation

1. Combine sour cream and soda, pour in mayonnaise.

2. In a bowl, grind the flour and softened butter.

3. Add sour cream to flour and butter.

4. Knead the dough and place it in the refrigerator. After half an hour you can use it.

Filling composition

· 320 g chicken fillet;

· 200g champignons;

· 100g onion;

· onion or dill greens;

· a pinch of salt;

· a little ground black pepper;

· lean oil for frying.

Let's do it like this

1. Fry small pieces of chicken fillet in vegetable oil until cooked.

2. Separately, lightly brown the chopped onion in a frying pan.

3. Fry the chopped mushrooms, lightly adding salt and pepper.

4. Combine the products, beat the egg into the mixture, add a little salt and pepper, mix thoroughly.

Let's move on to the last stage

1. Remove the dough from the refrigerator. Divide it into two parts of different sizes, one of which should be larger.

2. Roll out a large cake to about 5 mm thick and place on a greased baking sheet.

3. Spread the filling, leaving the edges of the crust empty.

4. Roll out a small cake, make a small hole in its center.

5. Cover the pie with the resulting crust and pinch the edges of the pie.

6. Bake the kurnik at a temperature of 190 degrees for 45 minutes.

7. When the finished dish has cooled slightly, remove from the oven and cover with a cloth towel until serving.

Simple chicken chicken with potatoes

An easy-to-make pie made from affordable ingredients.

Ingredients

· 320 g potatoes;

· 320 g chicken fillet;

· 1 onion;

· 440 g flour;

· 100 g from butter;

· 100 g kefir;

· 30 g sugar;

salt to taste;

· 1 pinch of soda;

· ground black pepper to taste;

· greens to taste.

Stages of work

1. First prepare the filling: cut the chicken fillet and potatoes into small cubes, add chopped onion, salt and pepper to taste.

2. Rub lightly melted butter with sugar and salt. Combine them with kefir and eggs, mix well. Add flour and soda to the resulting mixture. The dough should be kneaded well and placed in the refrigerator for 20 minutes, wrapped in cling film.

3. Take out the dough and roughly divide it into three equal parts. Separate one part and set it aside. Roll out a large piece to about half a centimeter thick and place on a greased baking sheet.

4. Distribute the filling evenly on the resulting flatbread. Roll out a small piece of dough and cover the chicken pot. Pinch the edges and place the preheated oven at 200 degrees for about 40 minutes.

5. At the end of cooking, check the readiness of the pie; you may need to keep it in the oven for more time.

Tips for successful shortcrust pastry for chicken

· Instead of sugar, you can use powdered sugar; in this case, when kneading, the mixture will become homogeneous faster, and the finished dough will simply melt in your mouth.

· Soda is often replaced with baking powder, which almost always produces high-quality dough.

· Flour must be sifted before use.

· Natural butter with high fat content is used as fat; it produces more tasty and crumbly baked goods. To save money, you can take margarine, but it is not as healthy and is less easily absorbed by the body. Or replace some of the butter in a recipe with margarine.

· Take the butter out of the refrigerator in advance; before kneading the dough, it should be at room temperature.

· To highlight the taste of unleavened dough, it must be salted.

· They try not to knead the dough for a long time, but do everything vigorously and quickly. You can prepare it in the evening, put it in the refrigerator (not the freezer), and use it in the morning.

Be sure to make kurnik from shortcrust pastry! A dish made with love will fill your home with comfort and will be rewarded with words of gratitude from family and friends.