Kurnik - what is it and what did it look like in the old days? This is a large Russian national pie, which, due to its size and simply huge amount of filling, was also called “royal”. First, I will talk a little about the traditional kurnik, and then I will offer two recipes for a modern interpretation. Why modern? Because at the present time, it seems to me, it makes sense to cook kurnik the way it was cooked in Rus' only on purpose, for special occasions. And for family and guests, it is more rational to bake a simplified, but no less tasty version. This is my IMHO, as they say. However, let's take it in order.

How to prepare a dish according to an old recipe

Classic kurnik was most often baked for weddings. And oddly enough, not only with chicken, but also with beef, lamb or fish. But in addition to meat, a lot of cereals were put into the filling: millet, buckwheat, as well as mushrooms, vegetables, and herbs. The finished pie was broken over the heads of the newlyweds and the filling fell out of it. The more they got, the richer the life of the new family was expected to be. That's why the dish was prepared big.

The pie looked beautiful from the outside. It had the shape of a high dome, the bottom and top of which were made of dough. Usually it was prepared in a rich way, decorated with braids, leaves and flowers made from dough. And all the space inside was occupied by the filling, laid out in layers.

However, layers here are a relative concept; when broken or cut, they were practically a mess. Therefore, they began to separate them among themselves using pancakes. This is how we move on to modern step-by-step chicken recipes with photos that you can prepare at home.

Kurnik with chicken and mushroom pancakes

Pancakes, pancakes, but the shell will still be made of dough. Yeast butter, with butter and sour cream, very soft and tasty. I usually cook in a bread machine, but this is not a requirement. I just have this device and I prefer to entrust the “dirty” work to robots. This does not mean at all that it is not possible to knead by hand; for the purity of the experiment, I did this. It turns out no worse, there’s just an element of manual labor.

As for pancakes, you can definitely cook according to your usual recipe. I have only one recommendation - they should not be thin, otherwise you will not find them in the finished pie.

Pie ingredients

Yeast dough for crust:

• butter – 100g;
• sour cream – 100g;
• water – 100ml;
• eggs – 2 pcs;
• sugar – 1 tsp;
• salt – 1 tsp;
• instant dry yeast – 1 sachet (11g);
• flour – 540g.

Pancake dough:

• kefir 1% - 2 cups (250ml);
• egg – 2 pcs;
• soda – 1/2 tsp;
• flour – 2 cups (320g);
• salt - a pinch;
• sugar – 1/2 tsp;
• vegetable oil – 2 tbsp;
• butter – 50g.

Filling:

• mushrooms (champignons) – 200g;
• chicken breast fillet – 1 piece;
• onion – 0.5 pcs;
• cream 10% - 80ml;
• flour – 1 tbsp;
• salt and pepper - to taste;
• butter – 50g;
• vegetable oil – 2 tbsp.

Attention!

If you cook in a bread machine. The quantity of baking ingredients is indicated based on a full load of the bread machine, designed for baking bread weighing 400g. You need to recalculate the proportions for your model. If you knead by hand, then the same proportions will suit you. However, you end up with more dough than you need for the pie. You can use 2/3 for the pie and freeze the remaining 1/3. It survives freezing perfectly (tested many times) and then it can be used to prepare, for example, pizza.

The quantity of ingredients for the pancake dough indicated in the list will yield 20-25 pancakes. We only need a few pieces for the pie. But I think extra pancakes won’t be superfluous. Here are a couple of stuffed recipes: and.

How to make chicken pot at home

1. Let's start with yeast dough. Melt the butter and pour it into the bowl of the bread machine (a bowl if making it by hand). Let it cool a little.
   
2. Add sour cream, break eggs, pour water.
   
3. Add salt, sugar. Add flour.
   
4. We make a hole in the center into which we pour the yeast.
   
5. Place the container in place and run the appropriate program (or knead by hand).
6. While the dough is rising, let's make the pancakes and filling. Melt the butter again. It is needed to lubricate the pancakes so that they do not stick to each other.
   
7. While it cools, pour kefir into a bowl. I indicated a fat percentage of 1%. If you use a fattier one, you may need less flour. Break the eggs there.
   
8. Add salt, sugar and all the flour. Mix the dough. Right now it's thick.
   
   
9. Pour baking soda into a glass and pour boiling water from a kettle. Proceed with caution, the soda will begin to foam and foam may spill out of the glass.
   
10. Then pour water and soda into the dough in a stream, continuously and actively stirring.
    
11. Now we see the consistency needed for pancakes.
    
12. Pour in the vegetable oil, stir one last time and leave for 10-15 minutes.
    
13. Heat the frying pan very well. Warming up is the key point, since we will not lubricate it with anything, we will pour the dough right away. In a poorly heated frying pan it will start to stick.
14. We bake pancakes on both sides.
    
    
15. Place the finished ones on a plate and oil each one.
    
16. Let's move on to chicken and mushrooms. Cut the mushrooms into pieces.
    
17. Put a piece of butter in a frying pan and pour in a little vegetable oil (mushrooms love this mixture).
    
18. First, fry the mushrooms.
    
19. When the liquid has evaporated and they are slightly fried, add the onion.
    
20. Cook until the onion is translucent and add the chicken breast cut into pieces.
    
21. Stir and, reducing the heat and stirring, wait for the chicken to be ready. Then add flour.
    
22. Mix and pour cream.
    
23. Cook, stirring continuously until the sauce thickens.
    
24. Let the chicken and mushrooms cool slightly.
25. When the dough is ready, we begin to assemble the chicken.
    
    
26. To do this, divide the baking into three parts - two large and one small. The large ones are the bottom and lid of the pie, and the small ones are future decorations. Roll out the bottom.
    
27. Add 1/4 of the filling.
    
28. Cover with a pancake and add the second quarter of the chicken. Cover with pancake again and repeat until all the filling is gone.
    
    
29. Roll out the lid of the pie. The diameter should be large enough to cover the top and sides of the chicken coop.
    
30. We tightly mold the edges of the bottom and lid. You can pinch it with a braid. At the very top, in the center, we make a hole for steam to escape. And from the remaining dough we prepare something with which to decorate the pie.
    
31. Brush the surface of the assembled chicken chicken with beaten egg for gloss.
    
32. Heat the oven to a temperature of 220°C. Bake until the pie lid is ready. It will become beautiful and golden. Our chicken with mushrooms is already prepared, so there is no need to worry that the inside of the chicken will be raw.
    
    

After baking, let the cake cool slightly. And we cut it. Our kurnik has a crispy and at the same time soft crust, a juicy filling of chicken and mushrooms in a creamy sauce and tender pancakes inside it. Looks elegant and festive

Kurnik - with chicken and potatoes recipe with photos

Unlike the previous recipe, which can confidently be considered a small feat, this chicken chicken can successfully be called lazy. His dough is quick-cooking - shortbread, unleavened, without eggs. Chicken and potato filling. No pancakes. Preparing is much easier and faster. But the taste is also very pleasant and you and your family will definitely like it.

The minced meat in the filling can be replaced with finely chopped fillet. There is no need to fry it first; everything will be cooked in the oven.

This recipe can be used to prepare either one large pie or several portioned mini chicken pie.

Attention!

I prepared the dough using a blender, but you can chop it with regular kitchen knives. Then one point is very important - do not try to achieve homogeneity of the mass, in no case do not knead with your hands for a long time. If the butter pieces melt, you'll end up with a tough bottom instead of a tender, crumbly crust.

Pie composition

Dough:

• butter – 150g;
• flour – 230g;
• sugar – 0.5 tsp;
• salt - a pinch.

Filling:

• minced chicken – 300g;
• onion – 1 piece;
• potatoes – 3 pcs (medium size);
• salt and ground black pepper - to taste;
• egg – 1 pc.

How to cook - step by step recipe

1. We need frozen butter. We chop it with a knife into pieces of medium size and arbitrary shape.
   
2. Pour flour into a blender and add butter on top. Add salt and sugar. And grind it. The process happens quickly, no more than 30 seconds.
   
   
3. We get butter chopped into small crumbs mixed with flour.
   
4. Pour 3-4 tablespoons of very cold water into the bowl and mix again.
   
5. At this stage we will get a moistened mixture of flour and butter that is not much like dough.
6. Pour the contents of the bowl into a plastic bag. We crush it into a ball. You can’t crush it for too long! As soon as it sticks together into an uneven lump, stop immediately.
   
   
7. Place in the refrigerator for 30 minutes.
8. During this time, finely chop the onion, mix with minced meat, season with salt and pepper. Peel the potatoes and cut them into very small cubes. Add to chicken and onions.
9. Taking the dough out of the refrigerator, knead it a little, literally 1 minute.
   
10. Then we divide into two parts. First, roll out the first one on a sheet of parchment sprinkled with flour. Lightly grease the baking dish with oil and dust with flour. We carefully transfer the dough disk, holding it by the paper, turn it over the form, place it and distribute it along the bottom and sides.
11. Place chicken and potatoes.
    
12. Cover with the second part of the rolled out dough. Connecting the edges. Using a knife, make two cuts crosswise in the center and open them slightly to allow steam to escape. Lubricate the kurnik with an egg slightly shaken with a couple of tablespoons of milk.
    
13. Bake in an oven heated to 190°C. The kurnik takes a long time to bake, at least an hour, since the potatoes in such pies remain raw for a long time. To prevent the top from burning during the process, cover it with foil.
    

Allow the finished chicken to cool for 20 minutes. Firstly, it is very hot inside, and secondly, after standing, it is cut more accurately. And we sit down at the table.

In the classic version, kurnik is a rich, dome-shaped wedding cake layered with pancakes stuffed with chicken and cereal. This festive pie appeared in Rus'. Like any Russian pastry, rooted in the distant past, the traditional kurnik has undergone many flavor “variations” over the years.

Puff pastries, shortbread pies, chicken pies, and kurniks made from kefir dough appeared. The filling for kurnik began to be prepared from meat, fish, mushrooms and vegetables, and the more recipes for kurnik appeared, the more popular Russian pastries became.

I offer one of the cooking variations - mini-chickens with chicken and potatoes on yeast dough. Such chickens are prepared and sold in modern canteens, bakeries and delis. Baked goods are no less in demand than fish pies, shanezhki and simple potato pies. Dear girls, homemade baked goods are tastier than store-bought ones! This mini pies recipe is just for you. Our great-grandmothers knew how to bake pies from the age of 17, but why are we any worse?

STEP 1. Yeast dough for chicken.

How to knead yeast dough for mini chickens?

For the test, let's take products from the list. All ingredients must first be removed from the refrigerator.

Pour warm milk into a bowl. Dissolve salt in milk.

Add wheat flour with dry active yeast.

Let's start kneading the dough. During the process, add any vegetable oil.

Break a chicken egg into the dough.

Knead a soft bun and send it for fermentation. Our bowl is deep, which means the dough won’t run away. Cover the bowl with cling film and a towel. Leave in a warm place for 2-3 hours.

Our dough tripled in size - it turned out fluffy and tender.

STEP 2. Filling for chicken.

Let's prepare the products from the list. The vegetables must be cleaned first.

Cut the potatoes into cubes.

This also includes onions. Cut into any shape, but not too large.

Three carrots.

Add chicken. I cut the flesh from the chicken legs and lightly chopped them with a knife.

Salt and ground black pepper.

The filling turned out great. You can bake a big chicken pie. I decided to make several not very large chicken pots.

STEP 3. Modeling and baking.

Remove the dough from the container, and to prevent it from sticking, grease your hands with vegetable oil or dip your fingers in flour.

We form small balls from a large kolobok. I got 8 pieces.

Dip each ball in flour and roll it into a round cake.

Place 1 full tablespoon of filling in the middle.

We form the edges of the flatbreads into a triangular shaped kurnik. Form the dough well with your fingers, after dipping them in flour.

Line a baking tray with baking paper. Grease with a light layer of vegetable oil. Our chickens go on top.

The chicken caps must be greased with chicken yolk beaten with water. Place the chicken chicken in an oven preheated to 220°C for 45-60 minutes.

Mini-chickens with chicken and potatoes on yeast dough were baked.

Their aroma is incomparable, and the taste is like real Russian pies. Let it cool a little, and you can help yourself.

Kurnik is not just a pie, but a real culinary masterpiece, the preparation of which requires a lot of effort and time. The thing is that kurnik is not an ordinary pie, but a multi-layered pastry, where each layer of filling is separated by pancakes, and the filling here is very different. But the modern pace of life does not allow baking such royal pies, so today you can find more simplified versions of how to quickly and tasty bake kurnik with chicken and potatoes.

Classic recipe with chicken and potatoes

Kurnik with chicken and potatoes in the oven is a simple recipe for a delicious pie that requires very few ingredients. All you need to do is knead the soft dough and prepare the filling, and the result is a hearty and tasty pie.

Ingredients for the dough:

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

For filling:

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

Preparation:

1. First of all, knead the dough; it will be yeast-free, so it won’t take much time to prepare the pie.
2. For the dough, melt the margarine, divide the egg into its components, add the yolk to the melted margarine, and leave the white to grease the pie.
3. Also, for the dough, add a milk drink, add a fermented milk product, add salt, sweetener, soda and add flour in portions.
4. We knead the dough, the result should be a tender, soft base for the pie that does not stick to your hands, which we cover and leave to rest.
5. At this time, prepare the filling. To do this, cut the poultry meat, potato tubers and onions into cubes.
6. Combine all the ingredients, add spices and finely chopped bay leaves, pour in a little oil, and mix.
7. We return to the dough, divide it into a larger and smaller part, and roll each part into a layer.
8. We place one large layer in an oiled form, distribute it along the bottom, form sides, fill it with filling, cover it with a second layer and pinch the edges.
9. Coat the pie with whipped egg white. To ensure that the baked goods come out juicy and the potatoes do not turn out soggy, make a small hole in the center of the pie and pour boiled water into it.
10. Place the chicken in the oven for 1.5 hours, temperature 200°C.

Lazy chicken

If you need to quickly cook something for dinner, you can serve jellied chicken. The pie turns out incredibly tasty and satisfying.

Ingredients for the dough:

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

For filling:

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

Preparation:

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

Portioned chicken

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

Ingredients:

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

Preparation:

1. Pour regular sweetener and yeast into a glass of water and stir.
2. Now sift the flour, add the cubes of the cooled creamy product and rub everything with your hands until you get flour crumbs.
3. We collect the flour crumbs in a pile, make a hole, pour in water with yeast, knead the dough, cover and leave for half an hour in a cool place.
4. Cut the potatoes and onions into small cubes, combine the ingredients, season with salt and pepper.
5. We take out the chilled dough, divide it into 20 parts, roll it out, put potatoes and onions on each flatbread, mincemeat on top and shape the chicken into a triangle, place the pieces on a baking sheet with parchment.
6. Brush the mini-pies with beaten yolk, let them rest and bake for 20 minutes at 200°C.

From puff pastry

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

Ingredients:

• packaging of ready-made puff pastry;
• 355 g poultry meat;
• 3-4 potatoes;
• bulb;
• 50 g butter (drained);
• spices;
• egg yolk.

Preparation:

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

Cooking with kefir

The dough for kurnik can be kneaded using any fermented milk product, including kefir. The pie turns out not only satisfying, but also fluffy and delicate in taste.

Ingredients for the dough:

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

For filling:

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

For lubrication:

• egg yolk;
• spoon of water.

Preparation:

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

With added mushrooms

Today there are different versions of chicken. One of them is a pie with mushrooms. The baked goods are tasty, satisfying and have a pleasant aroma.

Ingredients for the dough:

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

For filling:

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

For the sauce:

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

Preparation:

1. Unlike previous recipes, we cook the poultry meat together with the onion and roots, then cool and chop into small cubes. We don’t pour out the broth, but strain it and set it aside for now. If breast meat is used for the filling, it is better to remove it 15 minutes after boiling again, then the meat will not lose its juiciness and will have a delicate taste.
2. Boil the eggs and finely chop. Finely chop the onion, simmer in melted butter, then mix the greens with eggs, salt and pepper, and cool.
3. Chop the champignon legs into random pieces and fry in melted butter for 7 minutes. Then pour in the broth and heat for 15-20 minutes.
4. Cut the mushroom caps into cubes and fry in melted butter until soft, put in a bowl, sprinkle with salt and pepper, stir.
5. For the sauce, sauté the flour in melted butter, then add the broth and simmer until thickened.
6. Pour the sauce into a bowl, add sour cream and seasonings, mix and cool.
7. Now divide the resulting sauce in half, mix one part with poultry meat, the other with mushrooms.
8. Let's move on to kneading the dough. To do this, combine flour with salt, add melted butter and sour cream, knead the soft dough, wrap in film and cool for half an hour.
9. Next, separate the fourth part from the dough and put it in the cold for now. Roll out most of the dough on parchment into a circle and immediately transfer it with the paper to a baking sheet.
10. We make 4 cm cuts along the entire perimeter of the circle, you should get 8-10 cuts.
11. Sprinkle the center of the circle with bread crumbs, place half the egg with green onions, and top with half the chicken and mushroom filling.
12. Then we repeat the layers and start everything with bread crumbs.
13. Now we gather the edges of the dough up, that is, we make a kind of wall for the pie, while we pinch the edges of the cuts.
14. We take out a smaller part of the dough, roll it out and cover the filling on top, and also pinch all the edges.
15. We make a small hole in the middle, coat the surface of the pie with beaten egg yolk and put the chicken in the oven for 50 minutes, temperature 200°C.

Yeast dough pie

And one more chicken recipe that I would like to talk about is a recipe for a pie made from yeast dough. The baked goods delight you with their lightness and amazing taste.

Ingredients:

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

Preparation:

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

BON APPETIT!

Calories: Not specified
Cooking time: Not indicated

I often remember how I visited a friend after school and how her grandmother fed us delicious lunches. I can’t tell you how much she baked! Much later, I learned that this pie is called “kurnik” and began to prepare it myself. I can’t say that this is the same pie from childhood, but I really like it and my family eats it with pleasure.
This detailed step-by-step recipe with photos will show you how to cook chicken and potatoes.
The recipe is so simple that even a beginner can make this dish. Well, an experienced housewife will definitely add something of her own to the dish to make the pie even tastier and more appetizing. By the way, you can make any dough, this is a basic recipe, and if you have ready-made puff pastry or sheet dough in the refrigerator, then you can easily use it for baking.
The filling of the kurnik is quite unusual, but I assure you – very tasty! We will cut the raw potatoes into small slices and mix them with pieces of raw chicken meat (although you can use any meat, such as veal or rabbit). We will also add spices and herbs to taste.
Well, then we’ll form the pie by putting half the dough in the mold, then add the filling and cover it with the remaining dough. Bake the pie in the oven and serve immediately. But it’s better to see once than to hear a hundred times, right? Therefore, I present to your attention a chicken stew with potatoes, a step-by-step recipe with photos and all the details.

- for the test:

- sour cream – 4 tbsp.,
- kefir – 0.5 tbsp.,
- baking soda – 0.5 tsp,
- whole wheat flour - how much dough will take.

- For filling:

- meat (chicken fillet) – 400-500 g,
- potato tuber – 4-6 pcs.,
- onion – 1 pc.,
- butter – 50 g,
- finely ground kitchen salt,
- spices (to taste),
- laurel leaf – 1-2 pcs.

Recipe with photos step by step:

Preparation:




First we make the pie dough. To do this, heat the sour cream a little to body temperature, then pour kefir into it and add baking soda. Mix.




Then add sifted flour in such an amount that you get a soft, elastic dough that does not stick to your hands.




Be sure to wrap it in film and let it rest in a cool place.






Next we make the filling. Despite the fact that there are quite a lot of processes, cooking is quite simple and does not take much time.
Cut the peeled potatoes into small slices and add a little salt.




Then cut the washed meat into cubes and mix it with spices.




Finely chop the peeled onion.




Divide the dough into two parts. Roll out the one that is a little larger






and place it in any container (can be either round or rectangular).




Then lay out the potatoes first,




then we put meat and onions on top of it.




Place slices of butter and bay leaf on top.




Now roll out the other part of the dough and cover the pie.
Carefully connect the top and bottom of the dough, shaping the edges of the chicken as we like.
Be sure to make a small hole in the middle of the pie so that steam can escape during cooking.




Bake the pie in the oven at 160 degrees for 40-50 minutes.




Let it cool a little and serve.




Bon appetit!
I hope you liked the chicken with potatoes, and the step-by-step recipe with photos was quite detailed.
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