Russian national cuisine is replete with a huge number of varieties of baked goods with savory fillings. One of the most popular among them is considered to be the traditional kurnik. What is this extraordinary dish, the name of which is often mentioned in all kinds of literary works?
Description of baking
Kurnik is a native Russian aromatic pie that has been prepared in Rus' for a long time. This dish was traditionally considered festive and was often served at weddings and other celebrations. The recipe for preparing chicken at home has been known since the time of Ivan the Terrible. The main ingredients of the classic pie are chicken and cereal. By the way, the kurnik owes its name to this bird.
True, over time, the filling of this pie became more complicated; it began to allow the use of other components: for example, rice, cheese, mushrooms, liver. And the recipe for preparing kurnik with chicken has gone through numerous changes; on its basis, many different variations of serving this dish have arisen.
Once upon a time, this pie on a ceremonial table symbolized wealth and abundance. In those days, kurnik was baked in the form of a kind of cone, decorated with a hole on top, from which fragrant steam came out. Inside, it was customary to alternate the filling of the pie with pancakes, which made it possible to prepare a pie with a layered structure.
In fact, chicken is a rather complex dish. Its preparation requires certain skills, patience and a sufficient amount of time. However, rest assured, the result will exceed all your expectations!
Kurnik is rightfully considered one of the most delicious and popular dishes of Russian traditional cuisine. If you have never cooked it before, be sure to fix that! Despite the fact that preparing chicken according to the recipe will require some effort and time, this pie will certainly become your favorite dish. It’s not for nothing that he is considered the “king” of Russian pastries.
A little about the ingredients
One of the main advantages of this pie is considered to be nutritional value: you can quickly fill up on it, because the dish is extremely tasty and satisfying. Today there are many simple recipes for preparing chicken at home: for example, from unleavened, yeast and puff pastry.
The filling of baked goods can also be very varied and even multi-layered. Although traditionally, exclusively chicken in any form is used to prepare this pie. These can be drumsticks, thighs, fillets, wings, and breasts. By the way, it is considered easier for the digestive system, compared to pies in which other types of meat are added. Therefore, it is best for housewives who are preparing chicken chicken according to a recipe to give preference to chicken.
The pie itself is a multi-layer pastry. Initially, it was customary not to separate the layers, but to use only the dough. And to prepare the filling, all kinds of cereals and millet were used.
Today, it is customary to prepare kurnik in the form of a rather complex structure, in which, in addition to the dough, pancakes are used to separate the layers. But the filling can be anything at all. As a rule, cooks choose rice from cereals, boiled chicken, as well as all sorts of vegetables, mushrooms, pickles, berries and potatoes to complement the dish. A delicious chicken pot always has a lot of fillings!
Cooking process
Today, in order to bake a fragrant pie, there is no need to wait for some holiday. It is enough to simply adopt a suitable recipe for preparing chicken chicken with a photo, stock up on the appropriate products and start the process. However, keep in mind that it is advisable to prepare the pie on your day off, since this is quite a troublesome and time-consuming task.
If you decide to start cooking chicken according to the recipe and pamper your family with an original Russian dish, you should know that the process can be roughly divided into several main stages:
- making several types of fillings;
- kneading dough;
- baking pancakes;
- cake formation;
- baking in the oven;
- design and presentation.
However, don’t be scared right away! After all, there are some things that can be done in advance. For example, bake pancakes and prepare fillings. If you have the ingredients on hand, you can form a pie quite quickly. The recipe for making kurnik from puff pastry takes the most time. After all, the technology for making such a dish is much more complex and can only be done by experienced chefs.
Traditional chicken recipe
In fact, the method of making this wonderful pie has been passed down from mothers to daughters for decades. That is why even simple recipes for preparing chicken chicken have some differences regarding proportions and ingredients. However, the concept itself remains virtually unchanged.
Products for chicken
To prepare an incredibly delicious classic pie, you will need ingredients for dough, pancakes and filling.
For minced meat you will need:
- approximately 1.5 kg of chicken;
- 400 g of porcini mushrooms or champignons;
- 2 small onions;
- 200 g of rice or millet;
- a small bunch of greenery;
- 2 eggs;
- seasonings to your taste.
For pancakes:
- 400 ml milk;
- 7 tablespoons flour;
- 1 spoon of sugar;
- egg;
- a pinch of salt.
To prepare the dough:
Preparation
First of all, knead the dough. To do this, mix milk, sour cream, salt and soda in a deep container, add melted butter. Beat all ingredients thoroughly and gradually add flour. Knead a dough that is not too tight, but not sticky either, and divide it into two parts, one of which will be needed to prepare the base, and the second will serve as the dome of the future chicken house. You can leave a small amount of the mixture to decorate your dish.
Set the dough aside and start making pancakes. The mixture for them is prepared as standard; you need to bake 7-8 cakes. At least this amount of ingredients is enough for exactly that many pancakes. But the more layers there are in your kurnik, the more cakes you will need. After frying the required number of pancakes, start preparing the pie filling.
First of all, boil the eggs and cereal, and fry the mushrooms and onions separately. It is advisable to do all this in advance. Then make the fillings in three separate containers.
In the first bowl, mix cooked rice, fried onions and finely chopped herbs. Place thinly sliced chicken into the second container, fill it with a small amount of broth and add spices. In a third bowl, combine mushrooms and chopped boiled eggs.
Forming the cake
Place parchment paper on a baking sheet or regular frying pan and grease it with vegetable oil. Roll out one of the reserved dough pieces into a circle and place on the prepared surface. Then layer the fillings you made, alternating them with the pancakes. In principle, you can arrange the components as you wish. However, the traditional recipe requires a certain sequence: rice is added first, then chicken, and finally mushrooms. Repeat the sequence until the last pancake. And then cover this entire structure with the rolled out second part of the dough. Carefully pinch the edges, firmly connecting the base to the dome of the chicken house.
If you have some dough left over, make a few openwork shapes and decorate the top of the pie. Finally, brush all the baked goods with beaten egg yolk. Another important point - in the middle of the already formed chicken pot, you must make a hole so that steam can escape. Place the pie in the oven, heated to 200 degrees, and bake for half an hour. You can determine the readiness of the chicken by the golden crust that has formed.
As a result, you will get an unusually beautiful, fragrant and amazingly tasty pie. Kurnik is usually served with sauce. To prepare it, grind butter into flour, dilute with hot chicken broth and add cream. This mixture must be simmered over low heat until thickened. In addition, you can serve the broth with spices left over from cooking the chicken separately.
Recipe for chicken chicken with potatoes
Traditionally, this pie is prepared with cereal, but potatoes are a more filling product that goes well with meat and adds juiciness to the whole dish. It is customary to prepare this pastry from fillet, but for the sake of economy you can easily replace it with other parts of the chicken.
Required Products
So, to prepare potato chicken you will need:
- half a kilo of meat;
- 4 large potatoes;
- the same amount of onions;
- 0.5 kg flour;
- 2 eggs;
- 200 g margarine;
- 100 ml milk;
- salt and pepper to taste.
Cooking steps
Cut the fillet or other parts of the chicken into small cubes. Marinate the meat in a little black pepper and salt. While the chicken is salting, start preparing the dough.
In a deep bowl, mix one egg with milk, add pre-melted margarine. Add salt to the mixture and mix well. Add flour little by little and knead the dough. As a result, it should turn out to be quite elastic and oily, not sticking to the skin or dishes. Wrap the dough in plastic and put it in a cool place for about half an hour.
At this time, start preparing the filling. Peel the vegetables, cut the potatoes and onions into small cubes.
Baking
After half an hour, separate more than half of the dough and roll it out into a thin layer, the dimensions of which will exceed the dimensions of the mold. By the way, don’t forget to lubricate it with vegetable or butter. Place the rolled out cake in the pan so that it covers not only the bottom, but also the sides of the dish.
Place the potatoes in the first layer and salt them. Then comes the onions, and at the end - marinated chicken. Roll out the remaining dough and cover the formed pie. Carefully cut off the excess on the sides and pinch the edges. Make a hole in the center of the top to allow steam to escape. Brush the remaining egg yolk over the entire accessible surface of the pie and place the chicken in the oven. It must be baked at 180 degrees for 50 minutes. About half an hour before the cake is ready, pour a couple of tablespoons of water into the middle. After the allotted time, remove the chicken and serve.
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.
Classic kurnik is a recipe thanks to which you can prepare an original Russian pie with your own hands. A multi-layer product with various fillings is especially popular today and, despite the labor intensity, is in great demand in the home kitchen. Even in a simplified form, traditional baking is also good, and pleases with its rich taste and lush appearance.
How to cook chicken?
Kurnik pie was served on holidays and symbolized well-being and prosperity, and therefore was distinguished by a variety of “rich” ingredients. Traditionally, kurnik is made with pancakes that contain several types of filling. In addition to the pancakes and filling, the dough for the base and the top layer covering the pie is mixed separately.
- Any dough is suitable for chicken: yeast, shortbread, kefir or sour cream.
- The filling for kurnik is varied and, in addition to chicken, buckwheat porridge and eggs, it can be fish, meat, or mushroom.
- Having prepared the ingredients, you can begin assembling the pie. The first layer of dough is laid, followed by a layer of pancakes. The first layer of filling is laid out on them. Next, the layers alternate.
The recipe for kurnik dough allows you to prepare fluffy and rosy baked goods. Despite the huge variety, rich yeast dough is considered classic. It not only gives the product softness and fluffiness, but also serves as an excellent material for creating traditional kurnik decorations: braids, leaves and ritual figurines.
Ingredients:
- egg - 3 pcs.;
- butter - 150 g;
- milk - 70 ml;
- sugar - 80 g;
- yeast - 15 g;
- flour - 500 g.
Preparation
- Dissolve yeast and sugar in milk.
- Add salt, eggs and half the flour.
- Stir, add butter and the rest of the flour.
- Set aside the kneaded dough for 2 hours.
Kurnik with chicken and potatoes - recipe
It is a baked product that, with the addition of available ingredients, only becomes tastier and juicier. The main condition when preparing a homemade pie is to quickly prepare the dough and filling. This recipe is quick and simple, since the dough mixed with kefir is filled with raw filling.
Ingredients:
- flour - 750 g;
- kefir - 250 ml;
- margarine - 200 g;
- soda - 5 g;
- potatoes - 3 pcs.;
- onions - 2 pcs.;
- fillet - 250 g.
Preparation
- Mix margarine with soda, kefir and flour. Knead.
- Chop the onion, potatoes and fillet.
- Divide the dough into two parts.
- Place the filling and form a pie.
- Classic kurnik is a recipe that involves baking at 200 degrees for 45 minutes.
One of the classic options that requires step-by-step preparation. Some actions can be done in advance: bake pancakes or prepare the filling. Subsequently, all that remains is to knead the yeast dough and assemble the pie. Despite the lengthy preparation, the kurnik is baked within half an hour.
Ingredients:
- champignons - 400 g;
- onions - 2 pcs.;
- fillet - 550 g;
- egg - 2 pcs.;
- milk - 500 ml;
- flour - 600 g;
- butter - 80 g;
- yeast - 25 g;
- sugar - 20 g.
Preparation
- For pancakes, beat an egg with 250 ml of milk and 100 g of flour.
- Fry mushrooms, onions and fillet.
- Dissolve yeast and sugar in 250 ml of milk.
- Add egg, flour and butter. Knead.
- Roll out the dough into two layers.
- Place the filling and pancakes on one.
- Cover the pie with the second one.
- Bake kurnik with chicken and mushrooms for 30 minutes at 200 degrees.
Classic kurnik is a universal recipe and, in addition to its pleasant taste, has a number of advantages. The ideal combination of cereals and chicken meat makes the dish satisfying, nutritious and healthy. Unlike previous labor-intensive recipes, kurnik is prepared simply and quickly, and can become not only a festive dish, but also a daily table decoration.
Ingredients:
- flour - 540 g;
- sour cream - 200 g;
- butter - 180 g;
- egg - 6 pcs.;
- fillet - 280 g;
- rice - 160 g.
Preparation
- Boil the fillet, 4 eggs and rice.
- Knead the dough from a couple of eggs, flour, sour cream and butter.
- Roll it into layers.
- Fill and shape the pie.
- Bake chicken with rice in the oven at 200 degrees for 40 minutes.
Classic kurnik with pancakes - the recipe is simple, the pie turns out juicy and soft. The peculiarity of the dish is that the pancakes are topped with chicken and flavored with cheese. The pancake chicken is baked in the oven for only 15 minutes. To speed up the cooking time, you can bake the pancakes in advance. There is less hassle with this dish, and the taste is more tender and subtle.
Ingredients:
- pancakes - 15 pcs.;
- fillet - 650 g;
- champignons - 450 g;
- cream - 150 ml;
- cheese - 200 g.
Preparation
- Fry the chicken fillet.
- Soak mushrooms in cream.
- Place pancakes in pan, sprinkle each with filling and cheese.
- with chicken and mushrooms is baked for 15 minutes at 180 degrees.
Kurnik with cabbage and chicken is a simple recipe that especially busy housewives will love. Store-bought puff pastry eliminates the need for labor-intensive kneading, and preparing the chicken and cabbage filling will take no more than 20 minutes. All you need to do is place layers of prepared filling on the rolled out dough, greasing each one with mayonnaise.
Ingredients:
- puff pastry - 550 g;
- fillet - 350 g;
- mayonnaise - 120 g;
- cabbage - 250 g.
Preparation
- Boil the fillet.
- Stew the cabbage.
- Roll out the dough and add the filling.
- Lubricate with mayonnaise.
- Cover with a second layer and bake for 25 minutes at 180 degrees.
The classic kurnik, a yeast-based recipe, is particularly soft, fluffy and airy. Cooking in a slow cooker will preserve these qualities, ensuring even baking. The peculiarity of the recipe is in the milk sauce: by pouring it over the layers, you can give the pie an extraordinary taste, juiciness and special tenderness.
This dish is quite labor intensive and requires attention. but it's really worth it, so be sure to use the recipe for chicken and potatoes.
The classic kurnik recipe, of course, is not exactly the same as it was in the 16th century, but a more modern version, but no less tasty.
Kurnik is an old Russian pie, king of pies, royal or festive pie.
Required Products:
- pepper and salt to taste;
- five potatoes;
- about 500 grams of chicken fillet;
- 50 grams of butter;
- one onion;
- approximately 600 grams of dough.
Cooking process:
- We start by preparing all products. Cut the chicken into small squares, and do the same with the potatoes. Add seasonings to taste. We turn the onion into small pieces.
- The dough needs to be divided into two parts. Remove one for now, and turn the second into a layer so that it completely covers the baking dish you have chosen and leaves a little space around the edges.
- Next, we begin to lay out the filling - first potatoes, then meat, onions and butter, cut into small pieces.
- We return to the second part of the dough, also roll it out, cover the baked goods and beautifully decorate the edges, connecting the bottom layer of dough and the top.
- Bring to readiness in an oven preheated to 160 degrees for about 45 minutes.
Cooking option with kefir
Kurnik with kefir is not very different from the traditional recipe, the only difference is that a certain dough is made.
Required Products:
- about 400 ml kefir;
- one onion;
- one and a half cups of flour;
- five potatoes;
- a little soda;
- black pepper and salt;
- four spoons of sour cream;
- 0.5 kg chicken fillet;
- half a small stick of butter.
Cooking process:
- Let's start with the test. To do this, you need to slightly heat the sour cream, then combine it with kefir, add soda and salt and flour. The result should be a soft, non-sticky mass. Knead it and divide it into two parts. They need to be turned into two layers slightly larger in size than the form in which you will bake.
- Place one of the rolled out layers in the mold and start laying out the filling, cut into squares, and salted potatoes.
- Then comes the spiced chicken, also cut into medium pieces. Cover it with chopped onion.
- Throw pieces of butter on top of everything and cover with a second layer of dough. Seal the edges nicely and cook in the oven for 45 minutes at 160 degrees.
Delicate puff pastry with cheese
You can bake kurnik with chicken and potatoes with the addition of cheese. Then the result will be even more appetizing.
A very nutritious and satisfying pie. Required Products:
- 150 grams of cheese;
- one onion;
- package of puff pastry – 700 grams;
- 500 grams of chicken fillet;
- four medium-sized potatoes;
- spices to your taste.
Cooking process:
- Let's turn on the oven at 180 degrees so that it heats up and move on to the dough. Divide the finished dough into two parts and turn it into two thin layers. Their size should be slightly larger than the container in which you will bake.
- Place the first layer in the mold and put chopped potatoes on it, and then chicken and onions. All this needs to be seasoned with the selected spices.
- Top with grated cheese. You can cut it into thin slices.
- Lay out the second layer and fasten both parts of the dough at the edges.
- Place in the oven for 30 minutes.
Lazy chicken - the fastest recipe
If you don’t want to spend a lot of time, then it’s best to use this recipe, although the result will be slightly different.
Required Products:
- 100 grams of sour cream;
- five potatoes;
- two eggs;
- one onion;
- 400 grams of chicken fillet;
- 100 grams of mayonnaise;
- spices.
- a glass of flour and a little soda.
Cooking process:
- Let's prepare all the products: cut the chicken into small pieces, it is best to make the onion into half rings, and the potatoes into circles. Season with spices to taste.
- Take a baking dish and place the potatoes on it first, then the meat and onions. Leave it for a while and make the filling.
- In a bowl, mix sour cream with mayonnaise, beat in eggs, add soda and flour. It should have a thin consistency. Pour it into the mold with the rest of the products, so that everything is covered.
- Place in an oven preheated to 180 degrees for 50 minutes.
With mushrooms
Prepared like the classic version, only with a new ingredient. Those who love mushrooms will definitely like this chicken pot.
The filling for chicken and mushrooms is quick and easy to prepare. Required Products:
- 300 grams of mushrooms;
- 600 grams of any dough;
- five potatoes and one onion;
- about 600 grams of chicken.
Cooking process:
- Chop the mushrooms and place them in a frying pan to lightly fry.
- At this time, cut the onion, meat and potatoes - all into small pieces. And season with spices.
- Divide the dough into two parts and roll them out. The size is slightly larger than the baking dish used.
- We put the first layer, and on it - potatoes, mushrooms, and then meat and onions.
- Cover everything with the second rolled out part and seal the edges.
- Keep in a hot oven for about 45 minutes, setting the temperature to 180 degrees.
From yeast dough
Perhaps the most successful recipe, since yeast dough is softer and tastier.
Required Products:
- about 400 grams of chicken meat;
- two spoons of sugar;
- 100 ml oil;
- four potatoes;
- 6 grams of dry yeast;
- two onions;
- spices at your discretion;
- 0.5 kg flour;
- a glass of warm water.
Cooking process:
- Add yeast and sugar to a glass of warm water (it should be no more than 39 degrees). Leave this mixture for about 15 minutes.
- Place the flour in a bowl, add salt to it, and after the allotted time, the swollen yeast and vegetable oil. You should get a soft mass that does not stick to the skin. Place in some warm place for at least 40 minutes.
- While the rising process is underway, it is worth preparing the remaining ingredients. Grind the meat, potatoes and onions to form small squares.
- Divide the dough into two parts and make thin layers out of them.
- We put the first one in a mold and fill it with the filling - potatoes, chicken with spices and cover everything with onions.
- We cover everything with a second layer and fasten the edges. Cook in the oven for about 50 minutes, heating it to 180 degrees.
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.
